2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
Small handful minced fresh parsley leaves
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper
Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).
4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
6. Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.
1/2 head cauliflower (cored, cut into small florets)
1 tablespoon olive oil
kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
2 garlic cloves (peeled)
2 cups chopped swiss chard leaves (packed)
1/2 cup walnuts (chopped)
1/4 cup parmesan cheese (plus shaved for garnish)
1/4 cup flat parsley leaves (plus leaves for garnish)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!
3 tbsp butter
3 tbsp flour
1 c milk
3/4 veggie broth
1 carrot grated
1/2 onion grated
1 rib of celery grated
1 c peas
1-2 bay leaves
Salt & pepper
fish used 3 fillets of hake poached in milk with bay leaf
4 cups (8 ounces) finely sliced cremini or button mushrooms 1/3 cup extra-virgin olive oil 1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt 1 small clove garlic, minced 1 lemon, zested and juiced 4 sprigs fresh thyme stripped to give 1 tsp leaves 1 pound linguine or other pasta shape
1 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
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
Preheat the oven to 400°.
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.
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.
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.
8 ounces medium shrimp, peeled, deveined and roughly chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup white wine
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons chopped fresh parsley leaves
1/2 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
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!