1 can whole peeled tomatoes (crushed with your hands, 28 ounces)
1 bunch basil (torn, to garnish)
Kosher salt and freshly ground black pepper (to taste)
2 medium eggplants (sliced 1/4-inch thick, peeled)
olive oil (spray)
Kosher salt and freshly ground black pepper (to taste)
1 cup raw cashews
1 tablespoon nutritional yeast
1 teaspoon Kosher salt
1/4 teaspoon garlic powder
1 cup panko bread crumbs
1/2 cup fresh basil leaves (roughly chopped)
2 tablespoons parsley leaves (roughly chopped)
1 teaspoon dried oregano
For the Pomodoro Sauce: Preheat a medium saucepan over medium heat and add olive oil. Add the onions and garlic. Season with salt. Cook until translucent, about 8-10 minutes. Add the red pepper flakes, tomatoes, and oregano. Season with salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook for 30 minutes. Remove from heat. Remove oregano and discard. Using an immersion blender, puree on low to preserve the red color. Add basil and stir to combine. Set aside.
For the Eggplant: Preheat oven to 400ºF. Place two racks inside of two baking sheets.
On the racks, place the eggplant rounds and lightly spray both sides with olive oil. Season with salt and pepper. Place in the oven and roast until golden brown, about 20 minutes. Remove from the oven and set aside.
For the Cashew Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, salt, and garlic powder, and pulse to combine until it becomes a fine meal.
Heat a nonstick saute pan over medium-low heat and add the bread crumbs. Allow to toast until golden brown, about 5 minutes. Add the basil, parsley, and oregano and toss to combine. Pour the panko bread crumbs into a large bowl, add the cashew mixture and stir to combine. Season with salt and pepper.
To Assemble: Decrease the oven temperature to 325ºF.
Spray a 9×9-inch baking dish with olive oil, place one eggplant round and top with one heaping tablespoon of the sauce, followed by a heaping tablespoon of the cashew parmesan. Top with another eggplant round and repeat the process 2 more times, finishing with a fourth eggplant round with sauce.
Assemble the remaining eggplant parmesan stacks in the baking dish with the rest of the eggplant rounds. Place in the oven until heated through, about 20 minutes. Remove from oven and sprinkle the cashew parmesan over each eggplant stack.
Tip: The cashew parmesan will keep for 1 month in the refrigerator or freezer stored in an airtight container. Use to garnish pastas, soups and salads just like you would Parmesan cheese!
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.
Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.
Squeeze the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening
1 cup ice cold water
8 ounces faux ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.
1/4 cup finely chopped Italian parsley (plus more for garnish)
1 medium Spanish onion (finely chopped)
2 tablespoons tomato paste
8 cups veggie stock
3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
salt and freshly ground black pepper
Parmigiano (for garnish)
In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.
Flaky sea salt (such as Maldon) and olive oil (for serving)
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
2 teaspoons (8g) whole or ground cumin seed
1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
Crusty bread, for serving
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
1 ½pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1large onion, diced
Salt and pepper
1teaspoon chopped thyme
1teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1tablespoon tomato paste
3small ripe tomatoes, peeled, seeded and chopped
1tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
3garlic cloves, minced
3tablespoons chopped parsley
Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.