Salmon Pasta with Green Goddess Pesto from thewoksoflife.com/

  • 1 large handful of basil (about 1 cup chopped)
  • 1 large handful of parsley (about 1 cup chopped)
  • 1 small handful of dill (about ½ cup chopped)
  • 1 small bunch of chives (about ½ cup chopped)
  • 2 scallions, chopped into 1-inch pieces
  • The leaves from 3 stalks of tarragon (stems discarded)
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup extra virgin olive oil, plus 2 tablespoons
  • 1½ pound salmon fillet
  • 1 pound dried fettuccine
  • 2 tablespoons butter
  • 6 cloves garlic, finely chopped
  • ⅓ cup capers, drained and roughly chopped
  • 1 cup heavy cream
  • 2 cups frozen peas
  • Zest of a whole lemon
  • First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  • Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
  • Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.

Baltimore-Style Crab Cakes

  • 1/2 cup mayonnaise
    1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for servingIn a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

MAKE AHEAD

The crab cakes can be prepared through Step 2 and refrigerated overnight.

 

Curry Mee from thewoksoflife.com/

      2 tablespoons oil
      1 onion, minced
      3 cloves garlic, minced
      1 tablespoon minced ginger
      1 tablespoon minced lemongrass
      1 tablespoon red curry paste
      3 tablespoons curry powder
      ½ teaspoon turmeric
      1 13.5 ounce can coconut milk
      4 cups veggie stock
      3 tablespoons fish sauce (optional for vegetarians)
      1 teaspoon sugar
      8 ounces egg noodles
      salt, to taste
      2 handfuls raw bean sprouts, washed and trimmed
      Cilantro leaves, for garnish
      1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

  • Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  • Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

 

Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

Zuppa Toscana

1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nigella Lawson’s Linguine with Lemon, Garlic, and Thyme Mushrooms

cups (8 ounces) finely sliced cremini or button mushrooms
1/3 cup extra-virgin olive oil
tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
small clove garlic, minced
lemon, zested and juiced
sprigs fresh thyme stripped to give 1 tsp leaves
pound linguine or other pasta shape

bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.  Serves 4 to 6

Lobster Tails With Garlic and Oil

  • Sea salt
  • 2 shell-on lobster tails
  • 1 lemon
  • 3 cloves garlic
  • 1 medium jalapeño pepper and/or small sweet pepper
  • 1/4 cup extra-virgin olive oil
  • 6 fresh basil leaves (optional)
  • Freshly ground black pepper

Bring a pot of water to a boil over high heat. Add a generous pinch of the salt; as soon as it has dissolved, turn off the heat.

Meanwhile, use kitchen scissors to cut through the underside of each lobster shell; discard the shells. Slide a thin bamboo skewer through the center of each tail; this will keep the meat from curling during cooking. Trim the skewers as needed so they’ll fit in the pot.

Add the lobster tails to the pot and cook for 1 minute; they will not be cooked through. Gently remove/discard the skewers, then cut the tails into 1/2-inch slices. Transfer the lobster meat to a stainless-steel or heatproof pan just large enough to hold it.

Cut the lemon in half. Squeeze the juice of the lemon halves over the lobster tails.

Cut the garlic into thin slices. Stem and seed the jalapeño pepper or sweet pepper, then cut it into thin slices. Place the garlic and pepper slices in a small saucepan, along with the oil. Heat over medium to medium-high heat, just until the temperature of the oil registers 190 degrees on an instant-read thermometer. Pour the oil over the sliced lobster; let cool just until the oil registers 120 degrees on the thermometer. The lobster will finish cooking (to just opaque inside) and become tender.

Meanwhile, stack and roll the basil leaves, if using, then cut them into thin ribbons.

Divide the lobster meat between plates. Drizzle a little of the oil over each one, then garnish with a few slices of the pepper and the basil. Season lightly with black pepper. Serve right away.

 

Crusty Baked Shells & Cauliflower from Ina

    • Kosher salt
    • Freshly ground black pepper
    • 3/4 pound medium shells, such as Barilla
    • Good olive oil
    • 2 1/2 pounds cauliflower, cut into small florets (1 large head)
    • 3 tablespoons roughly chopped fresh sage leaves
    • 2 tablespoons capers, drained
    • 1 tablespoon minced garlic (3 cloves)
    • 1/2 teaspoon grated lemon zest
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
    • 1 cup (8 ounces) fresh ricotta
    • 1/2 cup panko (Japanese bread flakes)
    • 6 tablespoons freshly grated Italian Pecorino cheese
    • 2 tablespoons minced fresh parsley leaves minced
  1. Preheat the oven to 400°.
  2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
  3. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
  4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.