- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).
24 jumbo pasta shells or lumaconi
1 (15 oz.) container ricotta
4 cups fresh spinach
2 cups mozzarella cheese, grated, divided
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water, drain and set aside.
Return pasta water to heat and blanch spinach until just wilted. 30-60 seconds, or until bright green.
Remove spinach from boiling water and immediately place in an ice bath to prevent further cooking.
Drain spinach, then place in a large bowl and mix together with ricotta.
Season generously with salt and pepper, then transfer mixture to food processor or blender and pulse until spinach is chopped into small pieces.
Fold 1 cup mozzarella cheese into ricotta mixture, then use a spoon to stuff your shells with cheesy spinach filling. Place stuffed shells in a 9×13-inch baking dish.
Melt butter in a large saucepan over medium-high heat and whisk in flour to create a roux.
Cook for 1 minute, stirring constantly, or until mixture is smooth and paste-like.
While continuing to whisk, slowly mix in heavy cream. Bring to a boil and cook for 5 minutes, or until thickened.
Add remaining mozzarella and cook until completely incorporated. Season with lemon juice, nutmeg and salt.
Pour sauce over stuffed shells, then sprinkle parmesan over the top.
Cover with aluminum foil and place in oven. Bake for 20 minutes, then uncover and bake for another 15.
Remove from oven and let cool 5 minutes, then serve hot.
A few cardinal rules here: This must be made the night before you plan to drink it, so it can sit overnight. Otherwise, the flavors just don’t come together. And while it looks like a long ingredient list, odds are half of them are in your fridge or spice cabinet already.
The good news? Once the mix is made, it’ll last a while in the fridge and pretty much forever in the freezer, so making a Bloody is as easy as adding vodka and celery.
Now, the recipe: In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here. Add 6 tablespoons of jarred grated horseradish, 2 tablespoons Worcestershire sauce, 6 big dashes of Tabasco, 1 teaspoon salt, 1 teaspoon celery salt, 1/2 teaspoon celery seed, 1 ounce fresh lemon juice, 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand), plus 1 full teaspoon of coarse-ground black pepper.
Stir that all up, let sit overnight and in the morning, get mixing with one of these three recipes.
Winner of Best Picnic Recipe food 52
- 2 cloves garlic, peeled
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons roasted walnut oil
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.
- 2 cups fresh parsley leaves
- 3 scallions (green onions, white and green parts), sliced
- 1/2 cup fresh dill sprigs
- 3 anchovy fillets, drained
- 3 cloves garlic, roughly chopped
- 1 tablespoon capers, drained
- 6t ablespoons fresh lemon juice
- 3/4 cups olive oil
- Salt and freshly ground black pepper, to taste
- 2 hard-cooked eggs, finely chopped
- Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs. Makes 1 1/2 cups
A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook
Make a huge batch on Easter. Set it out on the table with your lamb or ham. The next day, spoon it over poached salmon. Bundle boiled new potatoes all up in it, then take them to work with you. Pool it on top of grilled chicken, or shrimp, or steak. Dunk spears of blanched asparagus. And radishes. And fennel.
There’s almost nothing you will cook for dinner this season (or the next) that you won’t want to cover in green sauce.
• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 1 yellow or red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini – I substituted hummus
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs – I used 1-2 tbsp!!
• 4 buns or pita pockets
1. Heat the oven to 400 degrees.
2. Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
3. To the bowl, add the onion, garlic, parsley, tahini (hummus), cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
5. While the burgers are cooking, make the tahini sauce, below.
• One 6-ounce container plain nondairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
• 1 to 2 tablespoon tahini – I substituted hummus
• 1/2 cucumber, peeled, seeded, and finely chopped
• 1 to 2 teaspoon lemon juice
• 1 teaspoon finely minced fresh parsley
• Salt and pepper to taste
1. In a small bowl combine the yogurt, tahini (hummus), cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.