½ cup chopped fresh mint (or use parsley, basil or dill), for serving
Extra-virgin olive oil, for drizzling
Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.
As the pasta boils, slice asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and ¼ teaspoon black pepper; pour mixture into a large serving bowl.
To the same skillet, add the heavy cream, ½ cup grated Parmesan and ¼ teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.
When the pasta is done, reserve ½ cup pasta water, then drain well.
Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining ¼ cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and the juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.
1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
1/4 cup (30 grams) grated parmesan or pecorino cheese
1 garlic clove, minced
Red pepper flakes or freshly ground black pepper
1 tablespoon (15 ml) olive oil
Finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)
Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.
2 ½pounds broccoli, cut into bite-size florets 2tablespoons extra-virgin olive oil, more as needed 1teaspoon cumin seeds (optional) ¾teaspoon kosher salt, more as needed ½teaspoon red pepper flakes, or to taste
12ounces chiocciole or other tube-shaped pasta
⅓cup grated Parmesan cheese
⅓cup panko bread crumbs
1tablespoon finely grated lemon zest
½teaspoon freshly ground black pepper
12ounces best quality, whole milk ricotta
Fresh lemon juice, for serving (optional)
Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.
1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced 5 (13.75 ounce) cans veggie broth
Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
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.
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)
Eggplants:
2 medium eggplants (sliced 1/4-inch thick, peeled)
olive oil (spray)
Kosher salt and freshly ground black pepper (to taste)
CASHEW PARMESAN:
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!
1 ½pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1large onion, diced
Salt and pepper
1teaspoon chopped thyme
1teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1tablespoon tomato paste
3small ripe tomatoes, peeled, seeded and chopped
1tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1tablespoon butter
3garlic cloves, minced
3tablespoons chopped parsley
Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
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
1 (5-ounce; 140g) can oil-packed tuna (optional)
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.
2.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.
3.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 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cauliflower steaks on the prepared baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more. Sprinkle with parsley and serve
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
