- Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
- Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
- Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
5 cups squash (sliced, yellow or zucchini, or a combination)
2 tablespoons butter
3/4 tablespoon onion (chopped)
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh oregano (chopped)
7 leaves basil (chopped)
2 cups mozzarella cheese (shredded)
2 eggs (beaten)
- Melt butter in 12″ skillet over medium to medium-high heat.
- Saute’ onion in butter about 1 minute.
- Add squash and garlic and saute’ until squash in slightly limp, about 8 minutes.
- In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
- Add squash/onion mixture to cheese mixture.
- Pour into 9″ pie plate, which has been buttered or sprayed.
- Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
- 2 tablespoons unsweetened coconut flakes
- 1 cup quinoa
- ½ cup coconut milk
- Kosher salt
- 2 tablespoons olive oil
- ½ cup small broccoli florets
- ½ cup small cauliflower florets
- 1 medium carrot, peeled and thinly sliced
- 2 celery ribs, finely chopped
- 4 scallions, thinly sliced
- 1 tablespoon minced peeled ginger
- 2 garlic cloves, minced
- 3 ripe tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ teaspoon smoked paprika
- ½ teaspoon Aleppo pepper or hot red pepper flakes
- Freshly ground black pepper
- Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
- Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
- Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
- Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.
for the white sauce
4 tbsp butter
2 tbsp flour
1 c milk
1 tsp mustard
1/2 tsp worcestershire sauce
1/2 tsp horseradish
2 tsp lemon juice
1 tbsp mayo
1 lb crab
1/2 c fresh bread crumbs
2 tbsp melted butter
Preheat oven to 400. Lightly butter a shallow 2 qt baking dish.
White sauce: melt the butter in a small sauce pan. stir in the flour and cook stirring constantly for 1-2 min. Slowly wisk in the milk bring the mixture to a boil and cook until mixture thickens (2-3 min) Remove from the heat and stir in mustard, wor sauce, horseradish, salt, lemon juice and mayo.
place the crab in the prepared dish.pour in white sauce and stir gently/
in a small bowl toss the bread crumbs with butter. sprinkle over the casserole. bake in oven for 10 min NO Longer.
- ¼ cup olive oil, plus more as needed
- 4 medium leeks, white and light green parts, thinly sliced
- 1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
- Kosher salt and freshly ground black pepper
- 1 ¾ cups pearled or semi-pearled farro or barley
- 4 cups vegetable broth or chicken broth
- ½ cup finely chopped chives (from about 1 bunch)
- 1 cup fresh dill leaves, coarsely chopped
- 1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
- Sour cream, for serving
- Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
- Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
- Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
- Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
- Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
- 2 pounds scallops (sea or bay)
- 1 cup crushed Ritz (or similar) crackers
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 1/4 cup grated Parmesan cheese
- 1/2 cup (1 stick) salted butter, melted
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon dry vermouth
- Garnish: Lemon slice, chopped fresh chives or parsley
Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.
Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.
Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley.
- 4 garlic cloves, thinly sliced
- ¼ cup plus 2 Tbsp. vegetable oil
- 1 Tbsp. black or white sesame seeds
- 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
- Kosher salt
- 4 scallions
- 1 2″ piece ginger, peeled, thinly sliced
- 2 Tbsp. tomato paste
- 8 dried shiitake mushrooms
- 1 4×3″ piece dried kombu
- 3 Tbsp. unsalted butter, cut into pieces
- 1 Tbsp. low-sodium soy sauce
- 4 baby bok choy (about 12 oz. total), quartered lengthwise
- 4 5-oz. packages fresh ramen noodles
- Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
- Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
- Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
- Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
- Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
- To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.
These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing.
- 2 large eggs
- 1 teaspoon fresh lemon juice
- 20 medium sea scallops (20–30 per pound)
- 1 cup all-purpose flour
- 1 ¼ teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup (1 stick) salted butter, melted
- 1 ½ cups panko bread crumbs
- Tartar sauce and lemon slices, for serving
Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside.
Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.
Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.
- ¼ cup olive oil, plus more for serving
- 4 garlic cloves, chopped
- 1 large yellow onion, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable stock
- 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
- 1 cup mint leaves, for serving
- Yogurt, for serving (optional)
- Toasted pita, lavash or other flatbread, for serving (optional)
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.
- 2 large cauliflowers (about 3 1/2 pounds in total)
- Neutral oil, like grapeseed or canola
- 2 large yellow onions, thinly sliced
- 6 cloves of garlic (see note above)
- 2 1/2-inch piece of ginger, peeled (see note above)
- 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)
- 1 teaspoon ground black pepper
- 2 teaspoons garam masala
- 1/2 teaspoon ground red chile (we used cayenne)
- 1 cup ground almonds
- 2 tablespoons honey
- 2 cups plain Greek yogurt
- 3/4 – 1 1/4 cups milk
- A handful of raisins
- A handful of sliced almonds
- Heat the oven to 350°F and (optionally) line two large baking pans with foil.
- Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
- In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
- Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
- Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.