spicy beefless skewers

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  • 1 pkg gardein beefless tips
  • 8 wooden skewers
  • 1/2 cup fresh cilantro, chopped
  • 4 garlic cloves thinly sliced
  • 3 tbsp low sodium soy sauce
  • 1 tsp orange zest, grated
  • 1 tsp sriracha
  • 1/4 tsp miso paste
  • 1 tsp brown sugar
  • 1 ct red pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct yellow pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct green pepper, cored, seeded and cut into 1.5″ pieces
  • 1/2 cup mayonnaise (vegan option available)
  • 1 tbsp fresh lime juice
  • 1 tsp soy sauce
  • 1/4 tsp miso paste

 

Soak skewers and thaw beefless tips for 15 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, miso paste and sugar in a food processor and set aside. For the dipping sauce: Combine mayonnaise, lime juice, soy sauce and miso paste in a bowl and mix well. For the Kebabs: Thread beefless tips and peppers on each skewer, alternating. Coat grill rack with oil. Heat grill to medium high heat and cook skewers until the peppers and tips are caramelized and hot, while brushing both with cilantro soy sauce, approximately 5-7 minutes. Serve with dipping sauce.

Momofuku’s Ginger-Scallion Noodles with Tofu

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  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Mandarin Pasta Spinach Salad with Teriyaki Dressing from lecremedelacrumb.com

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  • 8 ounces bowtie pasta noodles
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup cashews or Pine Nuts
  • 1 4-ounce can mandarin oranges, drained
  • ¼ cup cilantro leaves, roughly chopped
dressing
  • ⅓ cup teriyaki sauce (the thicker, the better!)
  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (if you have it)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar
  • ½ cup oil (such as vegetable oil, canola oil, olive oil)
  1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
  2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
  3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Momofuku ginger scallion noodles

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2 1⁄2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1⁄2 cup finely minced peeled fresh ginger
1⁄4 cup grapeseed or other neutral oil
1 1⁄2 tsp. usukuchi (light soy sauce)
3⁄4 tsp. sherry vinegar
3⁄4 tsp. kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Tuna Pâté from food & wine

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  • two 10-ounce cans solid albacore tuna packed in olive oil, drained
  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup heavy cream
  • Finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon cayenne
  • 6 anchovy fillets, drained
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons minced capers
  • Kosher salt
  • Pepper
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped celery rib
  • Toast or crackers, for servingLine a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pate; onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.

 

The Perfect Key Lime Pie from yourhomebasedmom.com

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  • 1¼ C graham cracker crumbs
  • ¼ C sugar
  • 5 Tbsp butter,melted
  • 2 14 oz. cans sweetened condensed milk
  • ½ C sour cream
  • ¾ C key lime juice
  • grated lime zest for garnish
  • Whipped cream for garnish
CRUST
  1. Combine crumbs, sugar and butter. Mix until blended
  2. Press crumbs into bottom and sides of a 9 inch pie pan
PIE
  1. Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
  2. Pour into pie pan
  3. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
  4. Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown.
  5. Chill before serving
  6. Garnish with whipped cream and lime zest

 

Eggplant Rollatini

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  • 2 large eggplants
  • 2 cups ricotta cheese
  • 1 handful of fresh Italian parsley
  • 1 tbs dried Italian herbs
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 lemon (zest only)
  • A little olive oil
  • Salt and pepper
  • 1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.

  • Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.

    In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.

    Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.

    In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
    Remove the eggplant from oven when cooked and leave to cool a few minutes.

    Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.

    Bake for 25 min at 400°F – 200°C or until golden brown.

    Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.

 

Spanish chilled tomato soup (Salmorejo) from saveur.com

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3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
1⁄2 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped

1 1⁄2 cups finely chopped Iberian ham or prosciutto (optional)

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

 

Spaghetti Salad from Martha

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    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Creamy Mexican Street Corn Dip from 12tomatoes.com/

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  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!