NYT Cooking-Jaques Pepin

Serves 4
 
2 medium zucchinis (about 1½ pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white wine vinegar or white balsamic vinegar for a sweeter flavor
4 tablespoons olive oil
 
Directions

1. Preheat oven to 400 degrees. 
2. Wash the zucchini, trim and discard the ends, and cut crosswise into ¼-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
3. Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

​Serves 2
1-pound green beans, washed and trimmed 
3 tablespoon olive oil
2 portabella mushrooms, brushed clean
2 cloves of garlic, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon crushed red pepper flakes 
2 teaspoons dark sesame oil
1 tablespoon soy sauce

1. Fill a saucepan with 1/2-inch of water. Add 1 teaspoon of salt to the water. Bring to a boil and add the green beans. Cover and cook for 3 minutes. Transfer the cooked beans to a colander and run under cold water. Drain well.
2. Slice mushrooms into ¼-inch thick slices. Heat large sauté pan over high heat with 2 tablespoons of olive oil. When the oil is hot, put the mushrooms in the pan in a single layer. Cook for 2 minutes on each side. 
3. Add the chopped garlic and the rosemary. Cook an additional 2 minutes, gently stirring to make sure the garlic is cooked.
4. When the mushrooms are tender add the sesame oil, soy sauce, and the crushed red pepper.  
5. Add the cooked green beans, toss gently, and heat through, about 2-3 minutes. Serve hot.

This recipe is from one of my favorite recipe authors Deb Perelman. Smitten Kitchen is her website and Instagram page. I suggest you follow both and buy every one of her cookbooks. This recipe popped up in my Instagram feed and because I had all of the ingredients on hand, I went right into the kitchen and got busy. I hope you enjoy! Here is the link to her recipe page.
I taught this recipe in a recent class and used only 4 oz of Rotini and 1 1/4 cups water. I really liked it. I think the pasta and the squash were softer and creamier. 

This is Deb's recipe with her notes. I did make one change and noted it below.

​Serves 8

​1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tablespoons (45 ml) olive oil, divided
1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 ounces (140 grams) baby spinach, roughly chopped
2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
**8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long
​

1. Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.
2. Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
3. Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.
4. Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.


Notes:
***Liz's Note: I used 4 ounces of pasta (Rotini) and 1 1/4 cups water. I thought the pasta and the squash cooked up a little creamier than with 8 oz of pasta. I liked the texture better with less pasta.
* Structural note: Like a lasagna, this is more wet and messy when it first comes out of the oven. I recommend a 30-minute rest at minimum (what you see here in the loose slices) but it will be cleaner to cut and more set the longer it hangs out. It reheats fantastically and keeps up to a week in the fridge. Last night, we reheated wedges from 6 days ago and they were (still) perfection.
* Pan size: I only tested this in a 9-inch springform but would expect it to also fit in a 11 to 12-inch ovenproof skillet and also, less glamorously, a 9×13-inch baking dish. No need to line with parchment if you’re serving it from the pan or not worried about leakage.
* Pasta shape: I am using a ribbon-shaped pasta called mafaldine or reginette. You can find it from many brands with slight variations such as: Anna (what I used), Sfoglini, Garofalo, Eataly. Classic ruffle-edged lasagna noodles broken into pieces will work too.
* Adaptation notes: I used Ottolenghi’s recipe as general inspiration, but not a literal guide. I skipped the tomatoes, pine nuts, feta, basil, parsley, and even the fresh noodles, instead using dried ones and adding more liquid so they could fully cook. I add some fontina for richness, a bit more parmesan, more salt, and sage.
* Salt [an update]: There have been so many comments about the salt level, I’m adding the weight of the salt and more guidance. As originally noted, Diamond brand kosher salt is much lighter than other brands of kosher salt so if you’re not using it, it’s a good practice to use half of any other brand when reading a recipe. More about salts here.

1 lb Brussels sprouts, shaved thinly
3 tablespoons butter
1 cup heavy cream
salt and pepper to taste
zest of 1/2 lemon
½ cup parsley, chopped
 
Serves 2-4

1. Heat a large sauté pan over medium heat with the butter. When butter has melted add the shaved Brussels sprouts. Stir occasionally for a few minutes, until the brussels sprouts are wilted but still bright green, about 3 minutes. 
2. Add the heavy whipping cream, increase the heat, and bring to a simmer. Reduce heat back to medium, and let simmer for 4 minutes.
3. Season with salt and pepper to taste. Add lemon zest and chopped parsley. Serve immediately.

Additions:

• Shaved cabbage can be used as an alternative to the Brussels sprouts.
• Chopped fresh arugula or spinach can be added.
• 1/4 cup grated parmesan can be folded in before serving.

Mint Glazed Carrots and Peas
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
 
This is a beautifully delicious recipe for any meal and any occasion. 
 
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar 
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
 
Cook carrots until just fork tender and drain. 
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
 
Liz’s notes:
I cut my carrots on the bias. 
I added some salt to balance out the sweetness of the carrots. 
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.

Pond Lily Salad with Cold Salad Dressing
Source: D.A.R. Cook Book Second Edition 1912
Pond Lily Salad Submitted by Mrs. George Hale
Cold Salad Dressing Submitted by M.S. Powers
Location: page 23

Pond Lily Salad
 
Boil six eggs twenty minutes. When cold, remove shells and cut eggs in halves crosswise. Cut whites in strips to resemble petals and lay on small lettuce leaf with one-half yolk in center. Shred the largest lettuce leaves, arrange in bottom of the platter, pour dressing over, then lay the lettuce leaves and egg on and garnish with radishes.
 
Notes from Liz:

• Add fresh herbs if you like-fresh parsley, dill, mint, and any other lettuce that you enjoy to place under the “pond lilies”.
• I cooked the eggs for 20 minutes as directed and found that the yolks were a little on the green side. Cooking the eggs for 15 minutes works for a more yellow appearance. 
• Drain the eggs after the boil and allow to cool. I did not put the eggs into an ice bath and they peeled perfectly when cooled at room temperature.

 
 
Cold Salad Dressing
 
One cup sour cream, two tablespoons vinegar or lemon juice, one teaspoon mustard, small teaspoon salt, two tablespoons sugar, one-eight teaspoon cayenne. Stir cream well, then add other ingredients. 
 
Liz’s Notes:

• I used dry mustard powder.

By Joshua McFadden from his book Six Seasons
Serves 2-4 
(depending on the shape of your head of cauliflower and how many “steaks” you serve per person)
 
1 large head cauliflower (1 ½ -1 ¾ pounds)
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ cups dried breadcrumbs (or panko breadcrumbs)
1 cup (3 ounces) aged provolone, shredded (grated on large holes of a box grater)
Plus ¼ cup finely grated provolone for dusting (cheddar, mozzarella, or swiss are delicious too)
½ cup chopped pickled sweet hot peppers
1/3 cup chopped mixed pitted olives (kalamata, green)
¼ cup capers
¾ cup lightly packed roughly chopped flat leaf parsley
1 teaspoon lemon zest

1. Preheat oven to 450 degrees
2. Trim the bottom of the cauliflower so that it sits firmly on the cutting board. Trim off about ½ inch from two opposite sides (to flatten them), then cut the cauliflower into thick slabs. Use a large spatula when handling the slabs. This will help to keep them from falling apart. Brush both sides of each slab with olive oil and season well with salt and pepper. Chop the trimmings and set aside to use in the topping.
3. Heat a baking pan in the oven for 10 minutes. Preheating the baking pan will help to brown the steaks on the bottom. Heat two if needed to cook the steaks without crowding.
4. Using a spatula, lay the slabs on the preheated pan and return to the oven quickly. Roast the cauliflower until tender, but not falling apart, 18-20 minutes.
5. While the steaks are roasting make the topping by mixing the breadcrumbs, shredded provolone, pickled peppers, olives capers, parsley lemon zest, and chopped cauliflower trimmings. Moisten with 1-2 tablespoons of olive oil, just to help the filling hold together. Taste the filling and season well. You should want to eat it all!
6. Take out the baking pan again and distribute the topping among all the slabs, pressing the make a thick layer. Return the pan to the oven and roast until the topping is lightly browned and starting to crisp, 10-15 minutes. 
7. Using your spatula, transfer the slabs to plates and top with a dusting of finely grated provolone.

 
Alternatives:
 
Variation to the above filling: (omitting the pickled peppers, olive, and capers) instead use 1 cup roughly chopped fresh mushrooms-cremini, portabella, button, ½ cup roasted red peppers, roughly chopped, 1/3 cup black beans, drained and rinsed. Follow the recipe as above.

Protein option: Place topping on slabs of fried tofu

Herb options: 2 tablespoons chopped fresh mint, ¼ cup chopped fresh basil, 1 teaspoon chopped fresh rosemary
 
How can you use this topping? 
 Stuffing for peppers, zucchini
Topping for roasted portabella mushrooms, spaghetti squash, pasta

By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
 
Kosher salt (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end 
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)
 

1. Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot. 
2. Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
3. Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

​Serves 4
4 medium Yukon Gold potatoes- I purchase potatoes that are about the circumference of the muffin tins I am using. 
olive oil spray or 1 tbs olive oil
½ teaspoon fresh thyme or ¼ teaspoon dried
1 teaspoon Kosher salt
½ teaspoon ground pepper
2 teaspoons olive oil


Preheat the oven to 400-degrees. Spray 8 standard muffin cups generously with olive oil cooking spray or brush each cup well with olive oil. 
*If you don't have muffin tins, line a baking pan with foil and spray the foil. You will make free form stacks to cook.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Place the potato slices in a large bowl with the thyme, salt, pepper, and olive oil. Toss well to coat the potatoes evenly.
Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on the foil lined baking pan). Press the stacked potatoes down firmly. 
Bake until the tops and edges of the potatoes are browned, and the centers are tender when pierced with a fork, about 35 to 45 minutes depending on how thick your potatoes were sliced. 
Remove the potatoes from the oven. Slide a knife around each stack and remove them. Serve hot. 
These can be made one to two days in advance and reheated, covered, in a 300-degree oven for 20 minutes, or until heated through. Serve two stacks per person.

No one writes better recipes for the air fryer than Urvashi Pitre. Her website www.twosleevers.com is full of many easy and delicious recipes. This recipe is from her book Every Day Easy Air Fryer. You must buy this book and try every delicious recipe.
I often double and triple the spice mix in this recipe and use it to season vegetables, meat, and rice.

Serves 4
4 cups yellow baby potatoes cut into 4 pieces each
3 tbsp olive oil, coconut or avocado oil
1 tsp turmeric
1 tsp amchoor, sumac, or lime or lemon zest
1 tsp salt
1/4 tsp ground coriander
¼ tsp ground cumin
1/3 tsp cayenne pepper
1 tbsp fresh lime or lemon juice
1/4 cup fresh cilantro or parsley chopped

1. In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander, and cayenne pepper. Mix well. 
2. Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through. 
3. Sprinkle lime or lemon juice and chopped cilantro onto the potatoes. Toss and serve. 

*this recipes is excellent using small cauliflower florets, brussels sprouts (cut in half), radishes, sweet potatoes (cut into 1 inch cubes), or sliced carrots.

serves 4-6

​1 cup shelled hemp hearts
½ cup cauliflower, riced
3 tablespoons lemon juice
1/4 cup olive oil
1 cup chopped parsley
1/4 cup chopped mint
1/2 cup scallions
1 cup cherry tomatoes, cut in half or quarters
1/2 cup chopped cucumber
1 teaspoon coarse salt
1/4 teaspoon pepper

Combine all of the ingredients in a large bowl. Adjust seasoning to taste. Serve immediately or refrigerate for up to 4 days.

Additions:
Feta cheese
Avocado
Black olives

​1 head cauliflower, about 2 pounds
2 tablespoons olive oil
10 garlic cloves, thinly sliced
1 ½ cups heavy cream
½ cup chopped flat-leaf parsley
1 cup chopped baby spinach or arugula
1 tablespoon chopped rosemary
½ cup grated Parmesan cheese
Kosher salt
Pepper, freshly ground
 
To cook the cauliflower, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Remove the outer leaves from the cauliflower head. Cut the head into florets. Add to the boiling water and cook until just fork tender, about 8 minutes. Drain the cauliflower well. Place onto a warm platter and cover w/foil to keep warm.
 
While the cauliflower is cooking, make the sauce. Place the olive oil and garlic in a large sauté pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 3 to 5 minutes. Add the heavy cream and chopped herbs to the cooked garlic and bring to simmer over medium high heat. Cook for an additional 3 minutes to infuse the cream with the herb flavors.


To finish, add the cooked cauliflower to the simmering sauce and toss gently to coat evenly. Add the cheese and toss gently. Season with kosher salt and pepper to taste.
 
Variations:
Herb Alfredo Cauliflower with Prosciutto and Peas
Sauté 6-8 thin slices of prosciutto in a little olive oil until crisp. Remove the prosciutto and set aside on a paper towel. Prepare the recipe above as written. When you add the cauliflower to the sauce add 2 cups frozen petite peas (thawed) and the cooked prosciutto.

​Makes 4-6 appetizer servings
 
Gnocchi:
1 ½ pounds russet baking potatoes
2 teaspoons kosher salt
1 1/2 cups all-purpose flour, plus more for dusting 
1 egg

1. Preheat the oven to 400 degrees. Roast the potatoes until fork tender or steam-do not boil. Boiling the potatoes will add too much moisture to the potatoes and make the gnocchi heavy and dense. While hot, remove the skin and rice the potatoes with a potato ricer(use the disk with the smallest holes) onto your work surface. Spread it out as you work to avoid piling up. You want the potatoes to air cool. You can also use a fork too, do not use a food processor.
2. Form a well in the center of the potatoes. Sprinkle 1 ½ cups of flour and the salt over the potatoes.
3. Crack the egg into the well. Using a fork, lightly beat the egg, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth. Add just enough flour to keep the dough from sticking.
4. Working on a lightly floured surface, divide dough into 3 equal pieces. Roll each piece into a long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife or bench scraper, cut each rope into 3/4-inch bite-size pieces.
5. To roll the gnocchi, you’ll need a fork or gnocchi board to give them ridges. The ridges will catch the sauce. Be sure to use enough flour so that the gnocchi don’t stick, and roll them down the front of the fork tines using your index and middle finger to push on the dough, while holding the fork at a 45 degree angle. Do the same if you are using a gnocchi board. Be sure to flour the board before beginning.
6. To cook, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Drop in about 2 dozen gnocchi. When they float to the surface, allow them to simmer for about 30 seconds and remove them from the boiling water with a slotted spoon. Place the drained gnocchi onto a warm platter and cover with hot tomato sauce and Parmesan cheese.  Serve hot.

 
Herbed Gnocchi:
When forming the dough, add 1 tablespoon chopped parsley and 1 tablespoon chopped chives with the egg and incorporate into the dough.
 
Brown Butter Sauce:
3 tablespoons butter
4 large sage leaves
Parmesan cheese

1. Heat 3 tablespoons of butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add sage leaves and cook until crisp, 30 seconds. Serve with Parmesan cheese.

 
Baked Gnocci:
Preheat oven to 400 degrees
1 lb sausage meat
1 jar pasta sauce-Rao’s is a favorite
2 teaspoons fennel seed
4 oz whole milk ricotta
8 oz mozzarella, shredded or in pieces
2 tablespoons parsley
Parmesan cheese for serving

1. Preheat oven to 400°F.
2. In a large ovenproof skillet, brown the sausage meat over medium/high heat until its cooked through, about 5 minutes. Remove the pan from heat.
3. Add the pasta sauce, gnocchi, and fennel seed to the pan with the cooked sausage, and stir gently until the gnocchi is coated with the sauce and the sausage is well-distributed.
4. Top with spoons of ricotta and the mozzarella. Bake on an upper rack for 15-20 minutes until heated through and the cheese has crisped up a bit. If you want more of a browned crust, place under the broiler for a few minutes.
5. Top finished baked gnocchi with a sprinkling of fresh parsley and serve warm.

 
To Freeze Gnocchi:
To freeze, place uncooked gnocchi in a single layer on a parchment-lined baking sheet. Let them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until frozen solid. Transfer to freezer bags. Cook frozen gnocchi in the same way as fresh.

This is the perfect replacement for buttered noodles. Naturally sweet and fragrant and low in carbs.

Serves 6

4 ounces butter
2 pounds cabbage, about ½ large head-shredded
1 teaspoon dried thyme or 2 teaspoons fresh
4 cloves garlic, thinly sliced    
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt the butter in a large sauté pan over a medium heat. When melted, add the sliced garlic to the pan. Cook for 30 seconds. Place the shredded cabbage, thyme, and crushed red pepper to the pan and stir to coat with the butter. 
2. Lower the heat to medium-low, add 1/4 cup water, cover with a lid and steam until the cabbage is wilted, but still bright green, about 5-7 minutes. 
3. Remove the lid and add the chopped herbs, lemon zest, juice from half the lemon, and the heavy cream. Heat through and season with salt and pepper to taste. Serve hot.

Serves 4-6

4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper

1. To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice. 
2. Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible. 
3. In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
4. Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.

Additions:

• 1 cup riced broccoli
• 1/2 cup shredded carrots
• 1 cup peas
• 1/2 cup feta cheese, crumbled
• Hard boiled eggs

Serves 4-6 as a side dish

1 1/2 pounds whole baby Bella mushrooms w/stems
3 tablespoons extra virgin olive oil
4 large garlic cloves, chopped
kosher salt and freshly ground pepper to taste
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small garlic cloves, minced
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
 

1. Heat the oven to 400 degrees.
2. Brush of any dirt from the mushrooms. Leaving the stems on, cut each mushroom in half and place into a large bowl. Toss the mushrooms with 3 tablespoons extra virgin olive oil and the chopped garlic. Toss to coat. Add 1 teaspoon of kosher salt and a few grinds of pepper. Toss again.
3. Place the mushrooms in one layer onto one or two baking sheets as needed. Be sure they are not too crowded. Roast them in the oven for about 15-20 minutes or until just beginning to crisp up. 
4. Prepare the gremolata while your mushrooms or roasting. Combine the chopped parsley, lemon zest, minced garlic, cheese, and olive oil. Set aside.
5. Remove the mushrooms from the oven and toss with 1/2 cup of the gremolata. Taste and season with salt and pepper and add more gremolata if you like. If you have leftover gremolata, look below for other ideas for serving.

How to serve your gremolata:

• Sauté sliced garlic in butter or olive oil, turn off the heat and add hot cooked linguini. 
• Add the gremolata and 1-2 spiralized zucchini.
• Toss gremolata with 1 pound of hot linguini or fettucine
• Toss gremolata with thinly sliced sweet potatoes or baking potatoes. Stack them and bake them, covered, for 15 minutes (or until a fork pierces the stacks easily), then uncover and cook another 5 until browned.
• Serve gremolata with cooked green beans
• Stir 1 spoonful of gremolata into a bowl of soup or stew
• Serve gremolata with roasted or seared chicken
• Serve with grilled fish

Recipe by Penelope Casas-Tapas: The Little Dishes of Spain

By Serious Eats 
SeriousEats.com is one of my favorite go to recipe websites. Check it out and have fun!


1 small yellow onion, roughly chopped
1 serrano chili or ¼-1/2 teaspoon crushed red pepper-depending on how hot you like it
1/2 cup cilantro, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
2 tablespoons juice from 2 limes

1. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
2. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

 

Serves 4
 
2 tablespoons white balsamic vinegar or regular balsamic
4 tablespoons olive oil
½ cup chopped herbs-mint, cilantro, parsley, basil-2-4 ounces cheese-shaved parmesan, asiago, 1 ripe avocado-not too soft
1 mango
½ English cucumber
¼ cup red onion diced or scallions
2 cups assorted salad greens
½ cup feta or ricotta salata
Salt and pepper to taste
Edible flowers for garnish-nasturtium, calendula, petunia, marigold, daylilies

1. Place the vinegar and olive oil in a small bowl and whisk to combine. Add the chopped herbs and season with salt and pepper to taste.
2. Cut the avocado, mango, and cucumber into ½ inch cubes. Keep them in separate piles on the cutting board.
3. Line a large platter with the salad greens.
4. Arrange the avocado, mango, and cucumber on top of the greens. Sprinkle with diced onion and feta.
5. Drizzle with dressing and garnish with edible flowers if you have them.

Other ingredient options:
Instead of mango you can use-peaches, plumbs, berries of any kind, watermelon, cantalope, honeydew melon

Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.

 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

Serves 4
 
¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk) 
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand) 
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving

1. In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes. 
2. Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.  
3. Remove from the heat and serve over rice with the lime, and herbs on the side. 

​Variations:

• Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2). 
• Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese. Cover the pan with foil. (You can prepare the dish to this point 1 day in advance and refrigerate until ready to bake.)
8. Bake until the squash is soft when pierced by a fork, about 45-50 minutes. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

​Serves 6


2 pounds fingerling potatoes-or other small potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
4 cloves garlic, thinly sliced
¼ pound thick-cut bacon, diced-or diced pancetta
½ cup parsley, chopped
salt and pepper
 
 

1. Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with 2 tablespoons oil. Place the potatoes onto the baking sheet and shake the pan to coat the potatoes on both sides with oil. Season with the salt and pepper.
2. Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and the bacon. Cook until the bacon begins to brown. Add the sliced garlic and cook for 1 minute. Remove the pan from the heat and set aside. 
4. When the potatoes are fork tender, remove the pan from the oven. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much. You don’t want the potatoes to break apart losing their shape.
5. Warm the bacon and garlic on the stove. Add the potatoes in a single layer. Turn the potatoes over to coat both sides with the garlic and bacon. Place the potatoes onto a warmed platter. Continue with the remaining potatoes and place onto the platter. Drizzle any remaining garlic and bacon onto the potatoes and sprinkle with parsley. Serve hot. 

Additions: Add 1 teaspoons chopped rosemary when cooking the garlic.

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.