- 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.
- 2 tablespoons oil
- 2.5 tbsp. garlic ginger paste
2 tsp. minced lemon grass
- 1.5 tablespoons Thai red curry paste
- 4 cups veggie broth
1.5 tbsp brown sugar
- 1 cup water
- 2 tablespoons fish sauce
- 1 can coconut milk
- 6-8 oz. dried rice vermicelli noodles
6-8oz sliced mushrooms
- 1 lime, juiced
- cilantro & scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, lemon grass and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil, simmer for 15 min. After 5 min add noodles and cook till tender (8-10 min.) taste the broth for salt and adjust seasoning accordingly. divide among serving bowls, add a squeeze of lime juice and your garnishes, and serve.
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!
If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.
Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.
Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.
- 1 tablespoon vegetable oil
- 5 shiitake mushrooms, thinly sliced
- ½ cup cabbage kimchi, chopped
- ¼ cup kimchi juice
- 2 1/2 cups vegetable stock
- 2 teaspoons Korean red pepper powder (gochugaru)
- ¼ teaspoon sugar
- 1 teaspoon sesame oil
- 1 package instant noodles
- 1 scallion, julienned
In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes.
Add the kimchi and stir-fry for another 2 minutes.
Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.
Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions.
Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!
Note: If you prefer, you can also boil the noodles directly in the pot of broth!
- 1 cup French lentils (washed, picked through)
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 scallions (thinly sliced on bias)
- Kosher salt and freshly ground black pepper (to taste)
- 1 container baby arugula (5-ounce box)
- 2 cups red grapes (halved)
- Preheat oven to 350ºF.
- In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
- Remove to a bowl and allow to cool until slightly warmer than room temperature.
- Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
- Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
- Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.
- 1 serving of the noodle of your choice
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 scallion, chopped (white and green portions separated)
- 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
- 2 ½ cups vegetable, or mushroom stock
- 1-1.5 teaspoon soy sauce
- 1/8 teaspoon pepper
- 1/2 teaspoon sesame oil
- Salt, to taste
- 1 egg, beaten
- 1/2 tsp. sambal obleek
Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
Scallions, sliced, green parts
Black sesame seeds
- Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
- When the water is boiling, carefully add in 3 eggs to the sauce pot.
- Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
- For the dressing, combine all the ingredients together and set aside.
- Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
- Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
- Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
- Garnish with sliced scallions and black sesame seeds.
- Serve immediately or refrigerate in an airtight container for 3-4 days.
- 3 cloves garlic, smashed and peeled
- 2 scallions, chopped
- 1½ tablespoons cornstarch
- 3 tablespoons water
- 2 long Chinese eggplants, cut on an angle into large bite-sized pieces
- 1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
- ½ red bell pepper, cut into large bite-sized pieces
- ½ orange bell pepper, cut into large bite-sized pieces
- 4 tablespoons oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons light soy sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- Salt, to taste
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.