Turkey Meatballs w. Creamy Polenta, Carrots & Pan Sauce

In my world, there is one rule for cooking: cook smarter not harder…

That makes this the perfect holiday recipe. It uses just one pot and one pan and combines all the savory winter flavors you love.

Herbaceous turkey meatballs are perfectly complemented by creamy polenta flecked with grated parmesan and all finished with a perfect simple pan sauce and a hint of sweetness from carrots.

This really echos my ethos: making meals that pack restaurant quality-flavor at home, should be easy. It should be accessible. And it should make mealtime actually feel joyful. Especially at the holidays.

 
 

Turkey Meatballs with Creamy Polenta, Carrots
and Pan Sauce

  • 2 + 3/4 cups bone broth (or any broth)

  • 1 + 1/2 cups half-and-half

  • 1/2 cup water

  • 1 tsp salt

  • Black pepper

  • 1 cup coarse ground polenta

  • 1 Tablespoons unsalted butter

  • 1 cup grated fresh parmesan

  • 2-4 sprigs of fresh thyme

  • A drizzle of good olive oil

  • 1 lb ground turkey

  • 2 tsps herbs de provence 

  • 1 tsp garlic powder

  • 1.5 tsp salt 

  • dash smoked paprika

  • 1 large finely minced shallot

  • 4-6 small multi-color carrots, ideally no more than 1 inch in diameter

  • 1-2 sprigs fresh rosemary, or use dried instead

Start polenta first: in a pot add 2 cups bone broth, 1 cup half-and-half and 1/2 cup water. Bring to a boil over medium heat.

Once boiling, add Marsh Hen Mill or other coarse ground polenta. Season with 1 tsp salt & a few cranks black pepper.

Turn down the heat to low and simmer, stirring occasionally to prevent burning on the bottom, for 15-20 minutes.

At the end add 1/2 cup of fresh grated parmesan and 1 tbsp of unsalted butter. Mix in a glug of good olive oil and the little leaves from 2 sprigs of fresh thyme. Put on a lid and set aside off the heat, just keeping it warm.

Season the ground turkey in a bowl: add 2 tsps herbs de provence, 1 tsp garlic powder and 1.5 tsp salt with a dash of smoked paprika. Mix to evenly distribute spices and roll 12-15 small meatballs.

Heat a stainless steel pan until water droplets dance on the surface. Immediately add a glug of olive oil & about half the meatballs, with space in between meatballs. Don’t overcrowd the pan. Cook without disturbing on the first side for 3 mins until brown and golden then flip.

Cook another 4-5 minutes on the second side, until golden and meatballs are cooked to 165F internal temp. Remove cooked meatballs and place in a covered bowl or Tupperware while you cook the remaining raw meatballs.

Once all meatballs are cooked, remove from the pan and turn down the heat to medium to make a quick pan sauce.

To the pan add 1 med-large finely minced shallot and sweat 4-5 minutes, scraping up the brown fond from the bottom of the pan. Then add 3/4 cup broth and thinly sliced carrots.

Then put on a top to steam carrots 4-5 mins. You should be able to put a fork in them while retaining a little bite.

At this point - reheat and loosen polenta as needed with a bit of broth or milk.

Finally remove the top from the pan with the carrots, turn the heat to low and add 1/2 cup of cream, fresh thyme and 1 sprig of fresh rosemary sprig. Stir to combine, loosening with water or broth as needed. Season with salt to taste, remove rosemary sprig,

Serve meatballs over the creamy polenta, drizzled with the pan sauce and more fresh parmigiano.

Sweet & Tangy Marinated Tofu Bowl w. Pickled Strawberries

In my world, there is one rule for cooking: cook smarter not harder…

so when you make this recipe, it’s basically like making lunch WHILE doing meal prep. Convenient, eh? (If you have low spoons, there are tweaks for you too!).

The reality is, so many people I talk to are simply sick of cooking, and it’s a daily chore they handle with varying levels of exasperation. Some are driven by the simple need to get fuel into their body, while others trudge through mealtime, bored & wishing they had more motivation, energy and creativity to cook tastier meals.

My cooking ethos is simple; making meals that pack restaurant quality flavor at home, should be easier. It should be more accessible. And it should be less exhausting. This recipe embodies those principles.

A combination of a few simple ingredients, given a tiny bit of extra TLC, can (and will) blow you away. And if I am ever going to present you with a recipe that involves many ingredients and numerous steps, I promise it’s because it’s going to pay off.

Making a large batch of each of this dishes numerous components means you’ll have delicious food to reach for all week long. From a crunchy quinoa topping you will want to put on everything, to tangy pickled strawberries that will blow your mind, to simple savory lentils that will help keep you fed. And when you sit down to enjoy how this orchestra of flavors and textures comes together in one bowl, you’re going to be SO glad you trusted me on this.

 
 

Sweet and Tangy Marinated Tofu Lentil Bowl with Pickled Strawberries

4-6 servings (store each component individually for ideal use throughout the week)

  • 1 cup lentils of choice, or 1 cup pre-cooked lentils

  • 1 cup rinsed quinoa, or 1 cup pre-cooked quinoa

  • 14 oz block of extra firm or firm tofu

  • 1/3 cup coconut aminos or tamari (soy sauce works too)

  • 1.5 Tbsp rice vinegar

  • 3/4 Tbsp honey, brown sugar or maple syrup

  • 1/2-1 medium garlic clove, finely grated

  • 1/4 - 1/2 teaspoon fresh ginger, finely grated

  • 1 tsp Mr. Bing sriracha, or to taste

  • 1/2 lb (8 oz) of firm, clean strawberries 

  • 1 cup white balsamic or other mild vinegar like rice vinegar

  • 1 tsp sugar

  • 1/2 teaspoon kosher salt

  • 1 small bunch scallions

  • 1 mild or hot red pepper, Thai chili 

  • 1 small ripe avocado 

  • Extra virgin oil

Prep Lentils

If not using pre-cooked lentils, which is a great time-saving hack, start by cooking 1 cup of lentils in a pot according to package directions. You can prepare more if you want an extra big batch for a large household or to freeze some.

Prep Quinoa

While lentils cook, prepare quinoa (again, if you have low spoons use a pre-cooked option). Cook at least 1 cup so you have leftovers. Once the quinoa is cooked, drizzle with olive oil.

Pre-heat an air fryer or your oven to 400F. Lay quinoa out in a single even layer (on air fryer insert/basket with a piece of parchment, or on a sheet pan) and toast for 15 minutes, stirring every 5 or so minutes, until crispy and dark golden brown. Toss with sea salt when hot and store in a Tupperware.

Prep Marinated Tofu

Drain liquid from tofu packaging & then to remove additional excess liquid, microwave tofu in a bowl for 2 minutes.

Pour out any released liquid, then press tofu under a heavy object between 2 sheets of paper towels another 15-30 minutes. Then cut tofu into small squares and in a bowl, marinate with below ingredients: 

  • 1/3 cup coconut aminos or tamari (soy sauce works too)

  • 1.5 Tbsp rice vinegar

  • 3/4 Tbsp honey, brown sugar or maple syrup

  • 1/2-1 medium garlic clove, finely grated

  • 1/4 - 1/2 teaspoon fresh ginger, finely grated

  • 1 tsp Mr. Bing Sriracha, or to taste

Marinate for at least 10-15 minutes. Then top with 1/2 cup scallions cut on the bias, and 1/4 cup red chili cut on the bias, adjusting the amount of chili for how hot your pepper is. Store in the fridge up to 5 days.

Final Step: Prep Pickled Strawberries

While that marinates, to a 12 oz mason jar, add:

  • 1/2 lb (8 oz) of firm, thoroughly cleaned strawberries with tops removed, cut in halves and quarters if large

  • 1 cup white balsamic or other mild vinegar like rice vinegar

  • 1 tsp sugar

  • 1/2 teaspoon kosher salt 

Let strawberries pickle for 15-30 mins and then strain from pickling liquid. Store strawberries in the fridge and use within 2-3 days to avoid mushiness. Pickling liquid can be stored separately in the fridge up to 7 days, and used as a salad dressing, or re-used to pickle more strawberries.  

Build Your Bowl
YOU DID IT! It’s time to build your delicious bowl!

Cut open a ripe avocado and, carefully, using a sharp knife, cut thin strips into the avocado horizontally, then vertically, leaving you with small squares to be spooned into your bowl.

First lay down a bed of lentils. Top with marinated tofu and a spoonful or two of the marinade. Add your avocado and finish with pickled strawberries and plenty of crispy quinoa. Add a drizzle of sriracha if desired & enjoy! 

*This recipe includes links to my Amazon store which earns commission that supports my recipe development. I only recommend products I truly love!

Lemony Israeli Couscous Pasta Salad w. Frizzled Leeks & English Peas

I’ve never liked pasta salad.

Maybe you’re in agreement that cold noodles never quite carry the punch of flavor you want them to.
Or perhaps you just feel like you’ve cooked your way through every single pasta and orzo salad in existence. Snooze.

Meet Israeli Couscous — often confused as a grain, these silky, plump little balls of heaven are actually toasted balls of pasta that originated in Israel in the 1950’s when there was an influx of immigrants and limited supply of rice.

The texture of Israeli Couscous is positively delightful and carries the creamy, zesty and savory flavors of this dish in every bite: umami leeks, fried until golden brown. Bright green peas with a subtle sweetness that tastes like what spring feels like. Tangy sour cream and capers. Lemon zest and fresh olive oil finish it off with bold, brightness. Dive in and prepare to wave pasta salad goodbye this warm weather season.

 
 

Lemony Israeli Couscous Pasta Salad with Frizzled Leeks and English Peas

Serves 2-4, as a side or main

  • 1 cup Israeli or Pearl Couscous*

  • 1 cup of English peas

  • 1-2 small-medium leeks, trimmed and thoroughly cleaned

  • 2 lemons

  • 1-2 tsps capers

  • 1.5 Tbsps sour cream

  • Brightland Awake, or other bold extra virgin oil

  • Aleppo or red chili flakes, to taste

  • Kosher salt, to taste

Remove dark leek tops. Cut leeks in half lengthwise.

Clean thoroughly with cold water, especially in-between layers to remove dirt. Thinly cut leeks into half moons & set aside.

Set a large pot to boil, 2-3 quarts of water with 2 tsps kosher salt.

Then blanch 1 cup peas: Get a slotted spoon or spider*. In a bowl add up to 10 ice cubes & cold water. Add peas to boiling water & boil approximately 1-minute. Use slotted spoon to transfer peas to ice bath. Then strain after a minute and set aside in a large bowl. Don’t strain water from the pot. Once all peas are removed, add 1 cup of dried couscous to the boiling water. Cook 10 minutes, or until couscous is soft and pillowy. Then strain.

Place a small pan over medium-high heat with olive oil. Add thinly sliced leeks, and cook until frizzled, brown and a little crispy.

To the large bowl with the peas, add Brightland or other olive oil, cooked couscous, a nice big pinch of kosher salt, leeks with any olive oil from the bottom of the pan, 1-2 tsps capers without any juice, juice of 1/2 - 1 whole lemon, zest of 1/2 - 1 whole lemon and 1.5 Tsps of sour cream. Mix throughly and taste, adding more capers, lemon juice/zest or sour cream as you desire.

Serve topped with a small dollop of sour cream, a drizzle of olive oil, a bit more lemon zest and a sprinkle of red pepper flakes or Aleppo pepper. Enjoy immediately when warm, or bring to room temperature from the fridge.

*This recipe includes links to my Amazon store which earns commission that supports my recipe development. I only recommend products I truly love!

Birria Nachos w. Avocado Crema & Pickled Onions

Nachos are my idea of a good time.

In fact, I’d say they are one of my favorite meals of all time and I’ll explain why…

First, a bit of nacho history: nachos really do originate in Northern Mexico, and these traditional nachos are a simple, exquisite experience. My nachos, however, are closer to the Tex-Mex variety most of us have come to know and love.

Now let’s get back to my love affair with nachos: they are an explosion of messy toppings that embodies everything I love about food. When I tell people I’m a chef or that I write recipes they always ask, “What’s your favorite thing to cook?”. The answer is simple. Anything that has layers of flavor.

And the best nachos are inherently a multi-layered flavor experience, with each chip carrying a world of flavor on it’s crispy surface and each bite a choose your own adventure of toppings. Nachos are an endless pursuit of joyous flavor, which is why this recipe gets easy at the end — once your sauces are done. Then you can kick back, relax & get to exploring your flavor masterpiece.

 
 

Birria Nachos with Avocado Crema and Pickled Onions

For Avocado Crema

  • 1-2 Tbsps Sour cream, plain yogurt, crema etc

  • 3-4 limes

  • 1 tsp salt, to taste 

  • 1 Avocado

  • 1/2 - 1 cup loosely packed fresh Cilantro, washed

For Pico de Gallo

  • 16-20 cherry tomatoes, halved or 1 large tomato, diced 

  • 1/2 medium red onion, finely diced

  • 1 lime

  • Fresh cilantro to taste, finely chopped

For Homemade Queso (from Homer Murray’s recipe)

  • 8 ounces cheddar cheese, grated

  • 1 teaspoon cornstarch

  • 1 cup heavy cream

  • ¼ cup finely chopped pickled jalapeños

  • 2 tablespoons hot sauce

  • Kosher salt, to taste

OPTIONAL: Pickled Onions

  • 1/2 medium red onion, sliced into thin half rounds

  • 1/2 cup white vinegar and 1/2 cup water (enough to fully submerge onions)

  • 2-3 tsps sugar/honey

  • 2-3 tsps salt

  • 1 mason jar or tupperware

Start by prepping your salsas. They really do come together quickly and will keep in your fridge for leftovers, or for eating with other meals throughout the week!

To a blender or food processor add: 1-2 Tbsps sour cream, plain yogurt or crema, juice of 3-4 limes, 1 tsp salt, 1 avocado and 1/2 - 1 cup loosely packed fresh cilantro. Blend until smooth. Adjust salt as desired.

Make your pico. To a medium bowl or tupperware add: 16-20 cherry tomatoes cut in half (or 1 large tomato, diced),  1/2 medium red onion, finely diced, juice of 1 lime, along with chopped fresh cilantro and salt to taste.

If you are opting to make pickled onions which uses some basic pantry staples: cut the remaining half of your red onion into thin half rounds and add to a jar or tupperware with 1/2 cup white vinegar and 1/2 cup water (or enough to fully submerge onions), 2-3 tsps sugar/honey and 2-3 tsps salt.

The last thing to do is make the homemade queso, which I PROMISE is worth the extra steps!! In a medium saucepan but off the heat, toss 8 ounces of grated cheddar cheese with 1 teaspoon of cornstarch. Transfer the saucepan to your stovetop over medium heat and immediately add 1 cup heavy cream, ¼ cup finely chopped pickled jalapeños and 2 tablespoons hot sauce. Stir constantly as the cheese melts. When cheese has fully melted, salt to taste if needed and reduce the heat to low, stirring only occasionally as you warm up your birria.

Follow the package instructions to reheat birria in the microwave, or on the stovetop. Then place a piece of parchment down onto a sheet tray to build your nachos, starting with a layer of chips and then your birria beef, using a slotted spoon to pull out the whole pieces of beef from the liquid (keep the liquid for dipping at the end). Then, drizzle on your warm homemade queso before adding another layer of chips, birria and nacho cheese. Finally, finish with some grated low-moisture mozzarella or cheddar and place in your oven under the broiler on high for 1-3 minutes, keeping an eye so the nachos don’t burn. You just want to get your cheese all melty.

When the nachos come out, top with your pickled onions, pico de gallo and avocado crema. Serve birria liquid and extra queso on the side for dipping.

Green Pasta w. Citrus Panko "Grattato"

Who doesn’t love a 2-for-1 jackpot?

Yes, this pasta sauce is a perfect way to use up the greens you forgot about in the bottom drawer. But, the magic is you get to walk away with dinner done AND a snackable spinach dip — ready to go for your nibbling pleasure — that comes together in about 30 seconds from the remnants of your sauce. You should know, too, that this recipe has a special place in my heart; an ode to the very first recipe I ever wrote back in 2017. This dish is steeped in personal history, and I hope it feels like a warm hug of gratitude when it reaches you.

 
 

Green Pasta with Citrus Panko "Grattato"

Serves 2-3

  • ½ 9 oz bag raw spinach, 4-5 oz

  • 1 small bunch raw kale, 6-7 leaves

  • 2 Tbsps of cottage cheese, or vegan alternative 

  • 1 heaping Tbsp goat cheese, or vegan alternative

  • ½ anchovy fillet

  • 4-5 scallion ends, or 1-2 cloves garlic

  • 1 whole lemon

  • 10 - 12 oz Pipette

  • Grated fresh pecorino, or parmesan  

  • Kosher salt, to taste

  • Olive oil

Optional, Panko Grattato:

  • 2-3 Tbsps olive oil, butter or vegan alternative

  • ½ - ¾ cup panko

  • 2 garlic cloves, grated

  • Pinch of chili flakes

Pan Grattato Instructions

If you plan to make the breadcrumbs (which are optional but SO good & easy), to a pan add 3 Tbsps EVOO & 2 cloves grated garlic. Place over low heat just until garlic is fragrant, 1 minute. Add ½ - ¾ cup panko. Turn up heat and stir constantly, until panko is browned all over. Remove from heat & add salt & chili flakes, to taste.

Sauce Instructions

Start a large pot, 3-4 quarts of water, over a high heat to boil. Wash spinach & kale, if needed. Remove kale leaves from tough stem.

When water boils, add 2 tsps salt. To boiling water, add kale and using tongs or a large spoon, press down to submerge. After 1 minute, add spinach and submerge. After another minute, do not drain pot into the sink — remove spinach from the boiling water using a slotted spoon, tongs or spider strainer, placing blanched greens directly into a blender or food processor.

When all greens are removed from the boiling water, immediately add 10-12 oz pipette, cooking 7-8 minutes until al dente, or follow package instructions for the pasta you’re making.

To the blender with the greens, add 1.5 Tbsps EVOO, 2 Tbsps Cottage Cheese, 1 Tbsp goat cheese, ½ anchovy fillet (more if you like anchovy), 5-6 scallion ends (1-2 garlic cloves if you don’t have). When the pasta is almost done, add 2-3 large spoonfuls of pasta into the blender, along with juice of ½ a lemon and blend until smooth. Salt to taste.

Strain cooked pasta & place back into the empty pot. Place the strainer over the pot & pour about half of the blended sauce into the strainer. Using the back of a large spoon, press down until all the liquid has been strained into the pasta. Set aside what remains of the “pulp” from the cooked greens.

Add the remaining blended sauce to the pasta, top with fresh pecorino, lemon zest, plus panko grattato if you opted to make it.

BONUS DISH: Take what remains of your “pulp” from the cooked greens, add 3-4 Tbsps sour cream, cottage cheese, plain yogurt, labne or vegan alternative. Mix, salt to taste and serve as a take on spinach dip!

Farfalline in Carrot Miso Sauce

This 7-ingredient recipe (okay, 8!), is hygge for your tastebuds.

It's an umami, veg-packed farfelline that is like a cozy middle ground between soup and pasta. And it's a perfect opportunity to use up carrots that spent a few days too many in the bottom drawer. Trust me when I say, you need to make this.

 
 

Farfalline in Carrot Miso Sauce

Serves 2

  • 1 small bunch tri-color carrots, like Cal-Organic

  • 1/4 cup broth (veg, bone, chicken — any kind works), adding more as needed

  • 2 whole garlic cloves

  • 2 Tbsps Shiro Miso, or other miso paste

  • 1-2 Tbsps Butter or vegan alternative

  • Parmigiano-Reggiano or vegan alternative like nutritional yeast

  • 1 cup Farfelline

  • Freshly ground black pepper

  • Kosher salt, to taste

Preheat your oven to 400F and start a pot of water to boil for your pasta.

Rinse + peel your carrots and place on a baking sheet.

Then in the microwave, melt 1 Tbsp of butter or vegan alternative. To your warm butter, mix in 2 Tbsps of Shiro miso, or other miso paste.

Coat your carrots evenly all over with your butter and miso marinade, then top with 1-2 whole crushed garlic cloves. Roast carrots in the oven until carrots are tender all the way through, 10-20 minutes or more, depending on the thickness of your carrots.

Place roasted carrots and whole garlic in a blender or food processor along with 1/4 cup of broth and blend until smooth.

Salt your boiling pasta water, add farfalline and cook until al-dente, 5-6 minutes. In the meantime, add 2-3 spoonfuls of your starchy pasta water to the blended carrot sauce, along with 1/2 cup of loosely packed, freshly grated parmigiano-reggiano or vegan alternative, like nutritional yeast.

Blend to combine, taste and add salt, only if needed.

To your cooked, strained pasta, mix in another Tbsp of butter along with another 1/4-1/2 cup freshly grated parmigiano-reggiano (or vegan alt), lots of freshly ground black pepper and your carrot sauce.

Adjust the thickness of your sauce by adding more bone broth as needed. Finish with cheese and pep, and enjoy!

Olive & Lemon Fazzoletti (Handkerchief Pasta)

Hear me out. Have you ever craved a food that evokes the feeling of a place?

Nothing compares, in my opinion, to pillowy, perfectly cooked fresh tagliatelle… or better yet, fazzoletti.

These squares of fresh pasta turn into blankets of flavor, carrying delicious ingredients into your mouth like a magic carpet.

And perhaps this pasta shape is not for everyone, but for me, in these early days of a so-far rainy summer, I’ve spent my nights laying in bed envisioning myself on the Italian seaside in Luguria - the place where the dish was born.

This dish quells my longing for the feeling of the sun. The bright flavors, warm air & sea-salty wine of the Italian Riviera.

Pre-made, fast cooking fresh lasagna sheets bring this meal together quickly, while still maintaining the feel of restaurant quality. It has BIG flavor (like most of my recipes), and the combination of briney olives & lemon zest bring you straight to the Italian seaside. At least I hope so. Buon’appetito!

 
 

Olive & Lemon Fazzoletti (Handkerchief Pasta)

Serves 2-3

  • 6 Rana Lasagne Sheets, 1 package

  • 1 pint container Sungold or orange cherry tomatoes

  • 3-4 finely minced garlic cloves

  • 1/2 cup pitted Italian green olives, preferably Sicilian-style like Castelvetrano

  • 1.5 Tbsp butter

  • 1 whole lemon, washed well for zesting

  • 3 Tbsps fresh ricotta

  • 1.5 Tbsps crushed, diced shelled pistachios

  • Extra virgin olive oil

  • Coarse kosher salt

  • OPTIONAL: red chili flakes for heat

Start a large pot with 2.5 Qt of water to boil, adding 2 Tbsp of salt so that water tastes noticeably salty.

Cut all 6 of the lasagna sheets from the package in half and set aside.

Start by prepping all of your ingredients: finely mince 3-4 garlic cloves. Rinse the entire pint of cherry tomatoes & cut into quarters. Loosely mince olives, until you have about 1/2 cup loosely packed. Loosely chop a handful of shelled pistachios.

To a large flat-bottomed sauté pan, add a big glug of olive oil and place over medium heat. After a minute, add the minced garlic, cooking up to two minutes, until garlic is very fragrant.

Next add all of the cherry tomatoes, cooking down 5-8 minutes until jammy, lowering the heat as needed so as not to burn the garlic.

Finally, add the minced olives and red chili flakes if you want them. Stir to combine. Lower the heat while you prepare the pasta.

Carefully add your half lasagna sheets to the boiling water. Occasionally push the sheets down into the water as they cook because they will want to float to the surface. Let boil about 5-8 minutes or until cooked through (you can cut off a small corner of a sheet to taste).

While the pasta cooks, add three pats of butter, about 1.5 Tbsp, to the pan with the olive & tomato mixture. Add two to three small ladles full of pasta water (don’t add too much liquid!). Stir to combine, creating a silky emulsified sauce.

Taste and salt to taste if needed, but the olives should bring most of the salt and brine.

When the pasta sheets are ready, drop them directly into the pan with the sauce, carefully tossing so as not to break them. If they rip a little, that’s totally okay.

Plate the noodles, spooning extra of the tomato & olive sauce on top. Finish each plate of pasta with a heaping scoop of ricotta, the crushed pistachios and plenty of lemon zest.

Roasted Squash Burrata Sandwich w. Pickled Shallots & Calabrian Chilis

This is the kind of sandwich you never forget…

One of those meals that stays with you long after you’ve taken the last bite. As you clean crumbs from the corners of your mouth, the sweet sting of Calabrian chilis reverberates and the umami acid of pickled shallots lingers. This sandwich is a flavor orchestra you’ll want to revisit again & again.

I won’t be shy in laying it out for you — this warm sandwich is the perfect messy meal for a day spent at home on a blustery winter day, alone or in the company of someone who won’t judge you for licking creamy burrata from your fingers with reckless abandon. Turned on yet? You should be.

P.S. Can you tell I’m writing this in the saucy, sexy spirit of Valentine’s Day?

 
 

Roasted Squash Burrata Sandwich with Pickled Shallots and Calabrian Chilis

1 SANDWICH

  • 2 slices of good sourdough

  • 1 small-medium Robin’s Koginut squash or Butternut squash (squash can be roasted 2-3 days ahead)

  • 1 ball of fresh burrata

  • 1 small-medium shallot

  • 1-2 whole Calabrian chilis, or 1-2 Tbsps Calabrian chili spread

  • Fresh or dried oregano

  • Garlic powder

  • 4 oz white vinegar

  • 2 oz Rice vinegar, apple cider vinegar, white balsamic or white wine vinegar

  • Coarse kosher salt

  • 1 Tbsp. Sugar, any kind

  • Extra virgin olive oil

  • Freshly ground black pepper

  • Balsamic vinegar

Note: Both squash and pickled shallots can be made 2-3 days ahead of time, cutting sandwich prep time in half.

Preheat oven to 400F. Cut your squash into 4 quarters and remove seeds. Drizzle inner flesh side of each piece with olive oil and rub to coat evenly. Sprinkle with fresh or dried oregano, freshly ground black pepper, salt and garlic powder. Don’t be afraid to eyeball your seasoning! Place skin side down on a baking sheet and into the oven for 20 mins.

Before preparing sandwiches, remove burrata from the fridge to come to room temperature while you prepare the other ingredients, and same for the squash if you have pre-roasted it.

In the meantime, pickle your shallots: in a 12 oz jar, add 4 oz of white vinegar and 2 oz of another milder, sweet vinegar like, apple cider, rice, white balsamic or white wine vinegar. Add 1 Tbsp of any kind of sugar and 1 Tbsp of salt. Put a lid on the jar and shake until salt and sugar have disappeared into the vinegar. Using a sharp knife, cut off both the top and bottom of the shallot, then cut in half lengthwise. From there slice the shallot thinly into half rounds, like this. Add half rounds to the jar with vinegar. Press shallots down into the jar, packing tightly. If shallots are not completely covered by the liquid, top with a little extra mild vinegar until covered. Pickled shallots will last stored in the fridge up to a week, or more.

After 20 mins, you will want to check that your squash is cooking evenly, then roast for another 15-20 minutes, until flesh is fork tender. When your squash is finished roasting, place to the side to cool.

If you are using whole Calabrian chiles, cut two chilies into thin rounds. Remove fresh burrata from it’s liquid and gently cut into quarters, being mindful not to let the inner stracciatella and cheese drip out. Finally, remove skin from the cooled squash, either before storing or before making sandwiches.

Prep the bread: drizzle both sides of two slices with olive oil. Then place into a warm pan, and leave 2-5 minutes per side without disturbing, until brown and golden. If you are using a stainless pan, add a splash of olive oil to the warm pan first, then add bread.

When bread is ready, it’s time to build the sandwich:

First, place down Calabrian chili spread, if you’re using that. Then place down your squash, pressing it lightly into the bread. To each side, add a few pickled shallots. Next, your quarters of burrata. Finally, if using whole Calabrian chilis, add those on top. To the inside of the creamy burrata, add a splash of your best quality olive oil, a sprinkle of salt, fresh ground black pepper, and finish with a drizzle of good balsamic vinegar. Enjoy open faced, or close your sandwich and cut in half.

Tacos w. Slow Roasted Cod in Avocado Tomatillo Salsa

This hobby led to my favorite meal of the moment…

At the bookstore I’m that person idling with 10 cookbooks at my feet, slowly flipping through one at a time. I’ll never take any of them home with me, but I like to grab flickers of flavor inspiration & soak up inventive ingredient combinations.

Recently at the McNally Jackson Bookstore in Williamsburg I was flipping through Molly Baz’s Cook This Book when something caught my eye: a crunchy tostada, tender fish, a vibrant green salsa-ish. And I knew I had to make my own. That night these tacos were born and I simply cannot get enough of them. Don’t let the recipe intimidate you: it’s just a bit of easy prep work you can totally handle while sipping your favorite drink & chatting with a friend. The fish cooks in 15 minutes and then you’ll be happily feasting on these bright, spicy & creamy tacos that will (hopefully) blow your mind.

 
 

Tacos with Slow Roasted Cod in Avocado Tomatillo Salsa

Serves 2-3

  • 6 Tortillas, I strongly recommend Trader Joe’s Corn and Wheat Tortillas

  • Hot sauce, I like it with Trader Joe’s Habanero Hot Sauce

For Fish

  • 2-3 filets of fresh cod, 3/4 lb total

  • 3 garlic cloves, grated or very finely minced

  • 1.5 Tbsps Extra virgin olive oil

  • Approx. 1 tsp Coarse kosher salt

For Avocado Tomatillo Salsa

  • 1 medium - large avocado

  • 3-4 limes (sometimes they don’t render much juice so I like to buy extra)

  • 3 small-medium tomatillos

  • 1 small bunch cilantro (here’s what to do with leftover cilantro)

  • 2 large garlic cloves

  • A splash of olive oil if needed to loosen the salsa

For Quick Pickled Veg

  • 1/2 cup white vinegar

  • 1/4-1/2 cup sweet vinegar, like white balsamic or sherry vinegar (rice vinegar, white wine vinegar or ACV also work)

  • 1/2 tsp coarse salt

  • 1/2 tsp sugar (any kind will work)

  • 1-2 small Persian cucumbers, cleaned and cut into thin rounds

  • 1 small red onion, thinly sliced into half moons

  • 1 red thai chili, with seeds if you want it hotter, or use a __ if you don’t like hot pepper

Chipotle Mayo Drizzle

  • 2 Tbsps mayonnaise

  • 1 small can chipotle en adobo, usually in the International aisle of your grocery store or hot sauce of choice

Turn your oven on to 300 F. Take 3/4 lb cod out of the fridge to bring to room temp. You can also opt to quickly sear your cod in a hot pan with a bit of oil.

In the meanwhile, let’s make our quick pickle. to a large jar add about 1/2 cup white vinegar and then fill the jar to the 3/4 mark with another sweeter variety of vinegar like white balsamic or sherry vinegar. If you have neither, rice vinegar, white wine vinegar or apple cider vinegar will do. Pour all of your liquid into a small bowl.

To the vinegar in the bowl add 1/2 tsp salt and 1/2 tsp sugar. Stir well until dissolved into the vinegar (you can also do this in a small saucepan over low heat if you want to speed up the dissolving process).

In the meantime, to the empty jar add:

  • 1-2 Persian or mini hothouse cucumbers, cut into thin rounds

  • 1 small or 1/2 medium red onion, thinly sliced into half moons

  • 1 red thai chili, with seeds if you want it hotter, or use a __ if you don’t like hot pepper

Finally, pour your vinegar into the jar over the vegetables. If you heated the vinegar, allow it to cool before adding back to your jar.

Now, to make the avocado tomatillo salsa - the magic behind this recipe. Lightly oil a stainless steel pan, cast iron pan or cast iron griddle with a neutral oil (avocado, sunflower, safflower, canola, etc). Place over medium heat. Cut three tomatillos in half and two garlic cloves in half, and lay flat side down in your pan. It should be sizzling. Sear until browned, then flip and sear another few minutes on the other side. We’re looking to get browning on the garlic and a little char on the tomatillos (they may soften and that’s totally okay). When sufficiently charred remove from the pan carefully using tongs, set aside and turn off the pan. 

Get out a blender or food processor. To the bowl of the blender add large handful of cilantro with stems, half your avocado, juice of 1-2 limes (you can always add more later), and finally the charred tomatillos and garlic. Blend until smooth and then add a pinch or two of salt, tasting until it hits the sweet spot. This salsa should be citrusy and bright, so if you only used one lime consider adding another. Add to a jar and set aside.

It’s time to cook your fish: place your fish filets in an oven safe skillet or baking dish. Drizzle with 1.5 Tbsps olive oil, 1 tsp of coarse kosher salt (use less if you have fine salt), and 3 very finely minced or grated garlic cloves. Rub the filets with the salt, garlic and olive oil so they are evenly coated. 

Place in the oven and roast for 12-20 minutes, depending on the size of your fish filets. You want it to be flaky and tender, so try to avoid overcooking. If smaller filets finish first, transfer them to a plate and place on a plate tented with aluminum foil. When all of the fish is done, transfer it onto the plate.

While the fish cooks, your final steps to prepare:

  • This is optional but really makes the dish spectacular so I recommend it. In a small ramekin or bowl, add 1 tsp chipotle en adobo or hot sauce with 2 Tbsp mayonnaise and juice of 1/2 a lime. Mix until combined. You could also use a pre-made chipotle mayo but homemade is way better.

  • Warm your tortillas: you can do this in the microwave with this trick, but I like to warm mine over the small to medium burner on my stovetop carefully using tongs. Keep the flame low but not so low that it doesn’t reach the tortilla. It may need 30 seconds - 1 minute on each side. Look for a little charring and that it’s warm. Transfer to a plate as you warm the tortillas and cover with a clean kitchen towel or foil.

  • Take the other 1/2 of the avocado leftover from making the salsa, peel the skin off the outside, lay flat side down and dice. Add to a bowl to serve with the tacos.

It’s time to serve. Uncover the covered fish and using a fork, gently flake it apart into small pieces. Drizzle with plenty of your avocado tomatillo salsa. Then build your tacos - a little fish, a drizzle of chipotle mayo, some avocado and pickled veggies. Enjoy this flavor train!

Cucumber & Fresh Herb Salad with Tamarind BBQ Chicken

My top tip for women trying to stay nourished? Bring meals together with sauce…

Specifically, high-quality, pre-made sauces. That’s why I am SO excited to be partnering with woman-founded Haven’s Kitchen as a brand ambassador. This means I get to bring you delicious 15, 20 and 30 minute meals using their line of inspired, easy-to-use sauces. These sauces are incredible meal starters and can be used for anything — from marinades to dressings, pasta sauces, dipping sauces & more.

This 30-minute salad is my personal new fav for summer weekday-eats. It’s satisfying, satiating and refreshing, using cool crunchy cucumber & tons of fresh herbs to bring the taste of summer to your plate in no time. Chicken thighs marinated in Haven’s Kitchen Tangy BBQ sauce are seared in a cast iron, turning into a caramelized sweet-and-savory masterpiece.
Click here and grab 10% off this sauce (and others) using code ‘thekitchenbymicole’ at checkout.*

*This is not a paid affiliate link but does help me continue to bring you trusted brands I love!

 
 

Cucumber & Fresh Herb Salad with Tamarind BBQ Chicken

SERVES 1-2

  • 1lb boneless, skinless chicken thighs

  • 2.5oz pouch Haven’s Kitchen Tangy BBQ Sauce (half the pouch)

  • ¼ - ½ cucumber, cut into rounds

  • ⅛ - ¼ red onion, cut into half rounds

  • ⅛ cup chopped fresh cilantro

  • ⅛ cup chopped fresh mint

  • ½ cup loosely packed arugula

  • Rice vinegar

  • Coarse kosher salt

  • Chili crisp or Mama Lam’s Malaysian Hot Sauce

  • Neutral oil

Marinate 1lb boneless skinless chicken thighs in about half pouch of Haven’s Kitchen Tangy BBQ sauce, or until all chicken is thoroughly coated. Let sit 30 minutes, or up to 1 hour in the fridge. Make sure to bring chicken back to room temperature before cooking.

Place 8-10 inch cast iron over medium high heat. Once the pan is warm, add 1-2 Tbsps of neutral oil, just enough so the bottom of the pan is coated.

When the oil is hot add chicken thighs to the pan, letting excess marinade drip off before adding. The chicken should sizzle when it hits the pan. If it doesn’t, remove and let the oil continue to heat. Cook 7-10 mins or until chicken has nice brown color on the first side, then flip.

While chicken is cooking, cut clean cucumber into thick rounds. Then by hand, break into smaller pieces.

Dice 1/8-1/4 of a red onion into thin half moons. First cut your onion in half from the root end through the bottom. Then cut both the top (root) and the bottom of the onion so it’s flat on both ends. Then holding your knife at a slight angle at first, work your way across the onion, cutting into thin half rounds.

Place cut onions in a bit of cold water to remove some of the sharpness.

When the chicken is browned, flip to the second side and continue cooking another 3-5 mins, or until 165F internal temperature is reached on a meat thermometer.

Build your salad: to a plate add arugula, cucumber and red onion. Sprinkle with a little coarse kosher salt and drizzle with rice vinegar. Gently toss and massage. On top place sliced, cooked chicken.

Sprinkle with chopped cilantro & chopped mint. Add a drizzle of Mama Lam’s Malaysian hot sauce or your favorite chili crisp. Toss and enjoy!

Cardamom & Hazelnut Banana Bread

Thank you, Kristen Miglore…

Kristen is a founding editor at Food52. She is also the share-er of my favorite banana bread recipe - a recipe her mom discovered in a community cookbook. As the best recipes are, it seems this one is meant to be passed on and tweaked in all the amazing ways banana bread can be, with a change of nut here, and a dash of something unexpected here.

In this version of Kristen’s banana bread I use hazelnuts and a hint of ground cardamom to make a banana bread that’s just extra-extra special in all the right ways. Of course I hope you will try this recipe, as well as Kristen’s OG version here, which is an undeniably good classic. I’ve also made this using Bob’s Red Mill Gluten Free AP Flour and it came out GREAT.

Cardamom & Hazelnut Banana Bread

Makes one 9”x5” loaf

  • 1/2 cup (226 grams) unsalted butter, melted, plus more for buttering the pans

  • 3 very ripe large bananas (frozen and thawed work great)

  • .87 cups (175 grams) granulated sugar

  • 2 large eggs

  • 1 1/4 cups (157.50 grams) all-purpose flour, or Gluten Free Baking Flour

  • 1/2 teaspoon fine sea salt

  • 1 teaspoon baking soda

  • 1/2 cup (113 grams) finely chopped hazelnuts

  • 1/4-1/2 tsp ground cardamom, depending how much cardamom you want to come through

  • Turbinado or other sugar for sprinkling on top (optional)

Preheat your oven to 350F.

Mash your ripe bananas in a medium sized bowl using a large fork. Once mashed add butter, sugar and eggs. Mix until well-combined.

In another medium sized bowl add your dry ingredients: flour, salt, ground cardamom and baking soda. In lieu of sifting, whisk all the dry ingredients together to make sure there are no lumps, and that they are thoroughly combined.

Add dry ingredients to the bowl with the wet banana mixture. Stir until the flour is nearly all the way combined with the wet ingredients.n Add your chopped hazelnuts and finish stirring until no flour is visible, making sure to scrape down bottom and sides of the bowl.

Butter the sides and bottom of a 9”x5” inch loaf pan. Before putting in the oven, add this special, but optional, touch that I love from Kristen’s recipe - sprinkle the top with a thin layer of turbinado or other raw sugar.

Bake for about 35-45 minutes, until a cake tester, paring knife or toothpick can be inserted into the center and come out with no visibly wet batter (as Kristen says moist crumbs clinging are okay. If you use a shallower pan, bake for less time.

Once removed from the oven, let the loaf cool, 15-30 minutes, then unmold and wrap tightly in parchment and then a layer of tin foil or beeswax food wrap. Keep covered at room temperature.

Tangy Carrot Salsa

Fight the battle against carrots that are shriveling in your fridge once & for all…

In my series ‘What To Do With the Leftover Sh*t In My Fridge’ I find easy culinary solutions for the pesky ingredients that somehow always find their way to the bottom (or back) of your fridge, only to see the day of light again once they’re past their prime.

This time around, the focus of my efforts was carrots and it took some time before I landed on the thing to save them from imminent death: carrot salsa. You didn’t misunderstand me - this 4 ingredient condiment is the thing you’ll be putting on your fish tacos & salads all summer long.

Tangy Carrot Salsa

  • 1 cup of thin carrot rounds from clean, peeled carrots

  • 1/4 cup diced red onion, large dice

  • 1/2 cup loosely packed cilantro, leaves and stems

  • 3 Tbsps of fresh lime juice, from 2-3 limes

  • Kosher salt

  • OPTIONAL: rounds of hot pepper of choice (jalapeńo, habanero, birds eye chili), Cubed avocado

If you are using carrots that have been lying around in your fridge for a while, you’ll want to revive them first by soaking them for a few minutes in an ice bath comprised of ice and water. This will give them back a bit of the moisture they lost while sitting in your fridge.
Clean and peel the carrots, and then cut into thin rounds (roughly 1/4-1/2 inch thick). A mandolin helps make quick work of this, but if you don’t have one, don’t fret — cut them by hand and don’t worry so much about your knife skills. This is a rough chopped salsa, after all. Do a large dice on a bit of red onion, about 1/4 cup. Finally, if you want a spicy salsa, cut a few rounds of your hot pepper of choice.

In the bowl of a food processor combine all ingredients with your squeezed lime juice. Pulse for about 15-30 seconds, just until you’ve created a rough chop. Don’t go too long or you will puree the mixture!

Empty into a bowl and season, adding a pinch of kosher salt and more lime if you like. You could even add some cubed avocado to this salsa before serving to give it texture and flavor contrast.

Enjoy with any meal you’d normally add salsa to (tacos, nachos, quesadillas, salads, grain bowls, toast, eggs!).

 
 

The Easiest Creamy Pinto Beans (Vegan)

Creamy, soft pinto beans are one of my favorite comfort foods…

This is how I make mine using nothing more than a can of beans and two cloves of garlic. They’re amazing on tacos, in my Shiitake Mushroom Burritos or just served as a side with some savory rice.

The Easiest Creamy Pinto Beans (Vegan)

  • 1 can Pinto Beans (I love Brad’s Organic beans)

  • 2 whole cloves fresh garlic, peeled and crushed 

  • 1 Tbsp extra virgin olive oil

  • Pinch kosher salt

To a pot add the entire can of pinto beans, unstrained. Add your 2 peeled & crushed garlic cloves, pinch of salt and extra virgin olive oil.

Bring to a boil. Then lower to a simmer and let cook until some of the excess liquid has cooked off, 15-20 minutes. Stir occasionally to make sure the beans are not burning on the bottom.

Once the liquid has reduced, remove the garlic cloves and use a large spoon or spatula to crush and break up the pinto beans. This helps them to get even more creamy. Continue to cook over a lower heat if you want them even thicker. When they are done cooking, add fresh cilantro and stir. Salt to taste, mix and enjoy!

Savory Shiitake & Creamy Pinto Bean Burritos

If you could take a peek inside my Seamless order history…

you would discover that I’ve recently become a bit obsessed with mushroom burritos — and so I decided it was time I make my own.

As it turns out the most difficult thing about this recipe is mastering your burrito rolling but once you do, it’s a skill that will not go to waste because you’ll want to make these again and again.

After all, if you, like me, live for dynamic, layered flavor, burritos are literally a dream come true: all of that savory, spicy, crunchy, creamy goodness married underneath a soft, warm blanket of tortilla. Hello! Every bite is like taking a tiny flavor adventure.

For this burrito, tender, umami mushrooms are tossed in a buttery spice blend and layered with savory rice, sharp cheddar and creamy pinto beans - but please do not stop there! Include your add-on’s of choice: I like mine with crunchy radishes, homemade guacamole & sour cream. And don’t forget your favorite salsa or hot sauce. As always, follow your flavor intuition and make this recipe your own.

 
 

Savory Shiitake & Creamy Pinto Bean Burritos

Makes 1 Burrito

  • 1 burrito-sized flour tortilla

  • 2 medium Shiitake Mushrooms, cleaned & dried (you can also substitute with other mushroom types)

  • Kosher salt

  • Extra virgin olive oil

  • Neutral oil (avocado, sunflower, safflower, canola)

  • 1 Tbsp unsalted butter

  • 1/4 tsp Adobo Seasoning

  • Shy of 1/4 tsp Smoked Paprika

  • Shy of 1/4 tsp Ancho Chili Powder or Cayenne Powder

  • 1/4 tsp Garlic Powder

  • 1/4 tsp freshly ground Black Pepper

  • 2 Tbsps Creamy Pinto Beans

  • 3 Tbsps cooked rice, cooked in vegetable broth with a pinch of salt

  • 2-4 thin slices Sharp White Cheddar, more if you want it extra cheesy!

  • 2-3 Tbsps Sour Cream

  • OPTIONAL: thinly sliced radish rounds, homemade guacamole or pico de gallo

First cook up a batch of 1/2 cup uncooked rice and my Creamy Pinto Beans. These will render a few burritos but the following is instructions for making one burrito.

TIP: You’ll want to cook your rice in vegetable broth instead of water (half broth, half water works too), and add a pinch of salt. This imparts it with a lot more flavor.

If you plan to make homemade guacamole or pico de gallo, you will prep those first, too.

Then once your rice, pinto beans and any add-on’s are ready, make your mushrooms: score your clean, dry shiitakes along the top side, making cuts that are about an 1/8 inch deep.  This helps them to lay flat in the pan and cook evenly. Hit both sides with a drizzle of olive oil and a sprinkle of salt. Heat a sauté pan over medium high heat, and then add the mushrooms to the pan, scored side down: they should sizzle! If they don’t, remove them and let the pan get sufficiently hot first.

When the top side is golden brown, flip and sear until the bottom is golden - a few minutes per side.

Then remove the pan from the heat and place mushrooms on a cutting board until cool enough to handle. Cut into strips that are 1/2 inch wide .

Place your now empty pan back over a medium heat. To the pan add 1 Tbsp of butter and 1/4 tsp each of: Adobo Seasoning, Garlic Powder and freshly ground Black Pepper. Add just shy of 1/4 tsp of Smoked Paprika, and Ancho Chili Powder or Cayenne Powder. Stir everything together so that the spices are evenly distributed throughout the butter. When the butter is starting to get bubbly, add your strips of mushrooms back to the pan and toss in the butter and spice mixture for a minute.

Then remove the mushrooms again and set aside, leaving all of the excess butter and spices in the pan over medium heat. Now, don’t walk away! Stand over the butter just until it starts to smell toasty and turn brown. At that point immediately remove the pan from the heat and add your 3 Tbsps of cooked rice to the brown butter and spice mixture. Toss so that the rice is thoroughly coated. If you burn your butter and spices, don’t worry just skip this step and use plain cooked rice. You can also add fresh cilantro to your rice if you like.

Set the pan off to the side and make sure your burner is turned off. It’s time to build your burrito: to a large burrito sized flour tortilla, lay down your rice, beans and mushrooms a little bit off-center. Then top with your add-ons: sliced cheddar cheese, radish, guacamole, sour cream, pico de gallo etc. The key here is making sure you don’t overstuff the burrito or make it too liquid-y. If you do, it will be impossible to wrap (that’s why I’ve given you measurements for how much rice & beans to add).

To go about wrapping your burrito, first fold in the two sides. Then lift the side of the burrito that is facing you and fold it over those two sides and all of the ingredients. Use that to tuck in all of your ingredients, pulling them towards you into a little pouch. Finally turn the burrito over to seal that last side. If you’re a visual learner I love this video tutorial from Thrillist.

Now that your burrito is rolled, it’s time to get it warm and crunchy. This is where the magic happens!

That pan you had your spices & butter in? Give it a good rinse and then dry it off completely (seems annoying, I know, but using one pan for all of this really just means fewer dishes later!). Place this pan back over a medium-high heat and add enough of a neutral, high-smoke point cooking oil to just coat the entirety of the bottom of the pan. When the oil is shimmering and hot, add your burrito to the pan FLAP SIDE DOWN. You first want to seal this side off. Allow it to get golden brown and crispy, a few minutes depending on how hot your pan is. Then flip and repeat on the top side, until golden and crispy.

Eat while warm and enjoy with even more of your favorite toppings and hot sauces!

Creamy Rigatoni w. Leeks, Sausage & Oregano

This dish is the perfect fall meal. You’ll have to make it and see what I mean…

The light has already started to slant into my apartment differently come mid day, and I’m reaching for a cozy sweater instead of flip flops for my evening walks. When dinner rolls around I look right past the raw greens for something cozy, like this rich, herbaceous rigatoni.

It comes as no surprise to me that this time last year I was publishing the recipe for my Baked Rigatoni Vodka, because any iteration of rigatoni will do when it comes to cold-weather comfort food. This sauce layers umami from browned pork sausage and tomato paste with the savory aromatics of oregano and leeks. Finished off with smooth heavy cream and starchy pasta water, it creates the perfect luscious jacket for al dente pasta. I served mine with a crisp white wine (because it’s not winter yet, okay?!) but I’ll leave the beverage choice to you.

Creamy Rigatoni with Leeks, Sausage and Oregano

Serves 2-4

  • 6 oz ground pork breakfast sausage, from a roll or removed from link casing

  • 1/2 cup thinly sliced leeks, washed, tops removed

  • 1 Tbsp loosely packed fresh or dried oregano

  • 3.5 heaping Tbsps tomato paste

  • 1/4 cup heavy cream

  • 1/4 cup white wine

  • 1/4 cup vegetable broth

  • 1/4 - 3/4 tsp red pepper flakes

  • 1/4 - 1/3 cup starchy pasta water, reserved when straining pasta

  • Coarse kosher salt

  • Fresh grated Parmigiano-Reggiano

  • Freshly grated black pepper

Fill a large pot with 2 Qt of water (8 cups) for your pasta. Place over medium heat while you make the sauce.

Place a 10-12 inch pan with high sides over medium heat (I love doing this in a cast iron). To the pan add a splash of olive oil. Add pork and break it up using a spoon or spatula. Pat down the pieces of pork into a single layer in the bottom of the pan. Let it brown, 3-4 minutes. Add 1/4 tsp of red pepper flakes and 1/4 tsp of salt. Stir, loosening the pork from the bottom of the pan. Then pat back down into a single layer and let brown another 3 minutes. At this point the pork should be brown and crispy. Turn the heat down to medium and add the leeks. Stir and sweat for 1-2 minutes until starting to soften.

Meanwhile, when your pot of water for the pasta is nearly boiling add 3 tsps of coarse kosher salt. Let dissolve.

To the pan with the pork and leeks add 3.5 heaping Tbsps of tomato paste, stir and let cook 1-2 minutes allowing the paste to deepen in color. Turn the heat down to medium-low and deglaze the pan with 1/4 cup of white wine, stir and then allow to simmer gently for a minute or two for the alcohol to cook off.

At this point your pasta water should be boiling. Add rigatoni and cook 10-12 minutes until al dente.

To your sauce, add the 1/4 cup of heavy cream and stir to combine. Let simmer a minute or two, then taste. Add more salt as needed and a few cranks of fresh black pepper. For a spicier sauce add another 1/4 - 1/2 tsp of red chili flakes. To the sauce add your oregano and 1/4 cup of vegetable broth. Let simmer over low heat while pasta cooks.

When the pasta is ready, strain making sure to reserve 1/4 - 1/3 cup of the starchy pasta water. Add cooked pasta to the pan with the sauce. Gently stir, and pour in starchy pasta water until all noodles are thoroughly coated in sauce. You may not need all of the water: add until sauce is loosened to desired consistency.

Serve with fresh Parmigiano-Reggiano on top, a little more oregano and black pepper - and dig in immediately! (Cozy clothes optional but recommended).

Chili & Cilantro Fairytale Eggplant w. Labneh

Fairy Tale eggplant are a summer delight.

If you love eggplant but avoid large, globe eggplant, which can be bitter and require time & love to bring out their tender side, then this tiny eggplant cousin is for you.

Tender and easy to cook with a deliciously mild flavor, these eggplant have been coming home with me week after week from the farmer’s market. All they need is a little oil and 3-5 minutes cut side down in a hot cast iron. Slightly larger ones may need another few minutes on the other side, and then they’re ready to be served any way you like. This dish is definitely one where you can flex your creativity and choose your own adventure: I like mine served warm over labneh, with a drizzle of chili oil, one final dash of salt and fresh cilantro.

Micole_241.jpg
Micole_254.JPG

Chili & Cilantro Fairytale Eggplant with Labneh

Serves 2

  • 10-12 Fairy Tale Eggplant

  • Neutral oil, like Avocado, Safflower or Sunflower

  • Kosher salt

  • Freshly ground black pepper

  • 2-3 heaping spoonfuls labneh

  • Chili oil, like Fly by Jing or Chili Onion Crunch from Trader Joe’s

  • Fresh cilantro or other fresh herb

Heat a well seasoned cast iron over med-high heat.

In the meantime, wash and cut Fairy Tale eggplant in half lengthwise. Drizzle the cut side with neutral oil, sprinkle with salt and freshly ground black pepper.

When the cast iron is hot, place the eggplant cut side down until they’re golden and seared, 3-5 minutes. Larger eggplant may need another few minutes on the other side to become tender throughout. Remove eggplant from the cast iron and let cool a few minutes.

Plate over a few heaping spoonfuls of labneh. Drizzle with your favorite condiment like chili oil or zhug. Finish with fresh cilantro and/or other fresh herbs. Enjoy!

Spicy Burst Cherry Tomato Bucatini w. Corn & Burrata

This pasta is like Aglio e Olio got all dressed up for summer vacation…

I’m a sucker for something sensationally simple: perfectly al dente Bucatini generously bathed in spicy, garlicky corn sautéed in butter and cherry tomatoes burst in a little olive oil.

I know … it’s still August and asking you to turn on your ovens, even if to experience the joy of burst cherry tomatoes, may be pushing it, so do the job in a hot sauté pan if need be.

Give the pasta a little time to soak up the delicious flavors of the sauce and serve this room temperature - it’s seriously delightful and perfect for the last of your summer picnics and BBQ’s. Just make sure the pasta is al dente because no one like Soggy-Noodle-Energy. Serve the burrata right on top, on the side, or forego it if you absolutely insist (dairy free friends, I respect your choices).

 
AM2A7376.JPG
 

Spicy Burst Cherry Tomato Bucatini with Corn and Burrata

Serves 2-3

  • 8 oz dry Perciatelli or Bucatini

  • 1 heaping cup cherry tomatoes, 212g

  • 3 crushed garlic cloves

  • 1/2 tsp kosher salt

  • 3-4 Tbsp EVOO

  • Freshly ground black pepper

  • 1 corn cob, 1 cup of corn kernels, 120g

  • 3 garlic cloves, thinly sliced

  • 1 Tbsp butter

  • 1/8-1/4 cup of thinly sliced hot red chilis

  • 1/4 tsp kosher salt

  • OPTIONAL: fresh basil

Preheat your oven to 375F. If you plan to burst your cherry tomatoes in a hot sauté pan, skip this.

Start by crushing three garlic cloves. Rinse your cherry tomatoes and place in a small baking dish (a sheet pan with high sides works, too). To the cherry tomatoes add your crushed garlic cloves, 1/2 tsp kosher salt, 3-4 Tbsp EVOO and a few cranks of freshly ground black pepper. Place in the oven for 15-20 minutes or until cherry tomatoes have burst.

Start a large pot with 2.5 Qt of water to boil, adding 2 Tbsp of salt so that water tastes noticeably salty. Cook Bucatini or Perciatelli until just al dente.

In the meantime, prepare the corn: remove the husk and silk from your ear of corn and cut in half. Stand each half up on it’s flat, cut side, and using a sharp knife, remove the kernels from the ear. Thinly slice 3 garlic cloves and 1/8-1/4 cup of hot red chilis (depending how much heat you like and how hot your pepper is).

In a small sauté pan, place 1 Tbsp butter over med-high heat, occasionally swirling, until butter is very fragrant but not browning - 2-3 minutes. Add the garlic and chili, allowing to cook for a minute or two, making sure not to burn the garlic. Add the corn and sauté, 5 or so mins, until corn is tender but maintains some bite. Add 1/4 tsp salt, stir and then remove from the heat.

Combine the cooked corn with the cherry tomatoes and mix. Taste and adjust seasoning as needed. Strain the cooked pasta, reserving 1/4 cup of the pasta water. Let the noodles cool a minute or two before adding the mixture of burst cherry tomatoes and sautéed corn to the pasta. If it needs a little more “sauce”, add the pasta water and stir vigorously to combine. Serve room temperature, with a creamy ball of burrata on top, on the side or forego the burrata if cheese ain’t your thing! Hollow noodles aren’t slurp-able, but they’re so fun to eat.

Sweet Summer Corn & Gouda Cornbread

The number one reason I can’t stop making this cornbread?

… the moist pockets of buttery corn & gouda cheese. Corn bread can sometimes be a bit dry, so when writing this recipe I heeded some useful wisdom I stumbled upon while doing research — adding AP flour to cornbread makes it a lot more moist, with a slightly more cake-like consistency.

And yeah, I’m a huge fan: the soft texture makes it a pleasure to eat both warm and cold - right out of the fridge. A perfect way to use up ears of corn that didn’t make it to the grill… or just an excuse to make cornbread? I’ll let you decide.

AM2A7479.JPG

Sweet Summer Corn and Gouda Cornbread

Serves 8+

  • 1 cup all-purpose flour

  • ½ cup Indian Head Yellow Corn Meal

  • 1/3 cup turbinado sugar

  • 1 teaspoon salt

  • 2 ½ teaspoons baking powder

  • ¼ cup +2 tablespoons oil

  • 1/4 cup milk

  • 1/4 cup labne + 1/2 Tbsp milk

  • 2 eggs

  • 1 ear corn, 120g corn kernels

  • 1 Tbsp butter, 13g

  • 1/2 cup Grated gouda + a little extra to melt on top at the end (grate while cheese is cold as gouda is quite soft)

Preheat oven to 375.

Combine dry ingredients (flour, sugar, salt and baking powder) in a mixing bowl. Use a whisk to combine.

Remove husk and silk from your ear of corn and cut in half. Stand each half up on it’s flat, cut side, and using a sharp knife, remove the kernels from the ear. In a small saute pan, place 1 Tbsp butter over med-high heat, occasionally swirling, until butter is very fragrant but not browning - 2-3 minutes. Add the corn and sauté, 5 or so mins, until corn is tender but maintains some bite. Add 1/4 tsp salt, stir and then remove from the heat. Let cool while you combine the wet ingredients.

In a separate mixing bowl, combine oil, eggs, milk and the mixture of 1/4 cup labne + 1/2 Tbsp milk, whisked together to loosen the labne.

Finally, to the wet ingredients add the cooled corn and 1/2 cup of grated gouda.

Using a balloon whisk mix together the wet and dry ingredients until the batter is uniform — it will be slightly lumpy. Avoid over whisking the batter, but scrape down the sides and bottom to make sure there are no dry pockets of flour. Pour the batter into a greased 5” x 9” loaf pan and bake for 30 minutes.

After 30 minutes, remove the cornbread from the oven. Insert a cake tester, skewer or knife and make sure it comes out dry.

Switch the oven to the high broil setting. Grate a little extra gouda cheese on top of the corn bread and place under the broiler to melt the cheese — just 2-3 minutes. Remove from the oven and let come to room temperature. Run a knife around the edge of the loaf pan to loosen, flip to remove and serve warm or refrigerate until you’re ready to enjoy.

Maple Citrus Plum Jam w. Ginger

Tangy, seasonal & sweet…

This plum jam recipe was born out of a collaboration with Fraiche Kiosk for their 2021 Seasonal Fruits & Vegetables Calendar. In July, plums are exquisite and now is the time to take advantage, so go on — get jammin’ [was that a dad joke?].

Print and digital copies of the Seasonal Calendar are still available here! 10% of proceeds from sales are donated to Rethink Food, a nonprofit working to reduce food insecurity in the New York area. Each month features seasonal ingredients, monthly recipes (including mine!) & Fraîche’s suggestions for a more environmentally friendly life.

AM2A2596.JPG

Maple Citrus Plum Jam with Ginger

  • 2 lbs ripe plums, Empress or other variety

  • ½ cup of maple sugar, or natural sweetener of your choice

  • ½ cup water

  • Juice of ½ - 1 whole lemon or lime, to taste

  • ½ - 1 tsp raw grated ginger, to taste

Thoroughly rinse your plums, then cut in half and remove pits. Make sure there are no small pieces stuck to the plum flesh. Cut plum halves into quarters and add to a med-large sauce pot. Add water and sugar or other sweetener to the plums, and mix. Start the mixture over a medium heat. When it starts to simmer, turn down to a low heat and cook, stirring very often to make sure the sugars don’t burn on the bottom of the pot.

Cook about 45 minutes - 1 hour, or longer, until jam has reached desired thick consistency. Test thickness using an ice cold spoon from the freezer — when the jam sets on the cold spoon it reflects how thick the jam will be once cooled. At this point add fresh squeeze citrus juice , strained of any solids, and raw grated ginger to taste. Mix thoroughly. Let cool before storing in a jar in the fridge.

 
 

Seared Cumin Pork Chops w. Mango Salsa

I’ve been working at mastering seared pork chops…

Even though I had a clear idea of the general technique, my chops still seemed to lack something very important: juiciness. I decided it was time to roll up my sleeves and write a recipe for pork chops that won’t disappoint.

The key is to do everything you possibly can to avoid dryness: pork chops are a lean cut of meat so even when just slightly overcooked, they become tough and dry. That said, have no fear: this recipe employs numerous techniques that will protect you from this pork-pitfall.

First, use bone-in chops: the extra fat and connective tissue protects the meat from drying out (and of course, fat adds flavor!). Next, brining: this seasons and moistens the pork from the inside out. And finally, using a meat thermometer so you avoid cooking the pork any longer than is absolutely necessary (if your meat thermometer isn’t your best friend yet, it is now). Once you’ve moved the pan off the heat you baste with butter, cumin seeds and crushed garlic. Finish with a quick summery mango salsa for peak pork chops.

 
AM2A3542.JPG
 

Seared Cumin Pork Chops with Mango Salsa

  • 2 bone-in pork chops, approx. 10-12 ounces each

  • 8 small-medium garlic cloves, crushed

  • 2 Tbsps grass fed butter

  • 1 Tbsp cumin seeds

  • 1 Tbsp neutral oil

  • 3 cups room temperature water

  • 1/2 cup kosher salt

  • 1/2 cup packed brown sugar, or granulated brown sugar

  • Freshly ground black pepper

  • Kosher salt

  • OPTIONAL: 1 ripe mango, 1/8 cup finely diced red onion, cilantro, pinch of kosher salt

First up is our brining process. This seasons and moistens the pork chops from the inside out.

Place your 2 pork chops on a cutting board or baking sheet. Prick pork chops on both sides with a fork, not sinking the fork in very deeply - if you’re being technical, about 1/8 inch deep.

In a gallon Ziploc or Stasher bag, add 3 cups of room temperature water, 1/2 cup kosher salt, and 1/2 cup packed brown sugar. Use a spoon to stir until the salt and sugar has mostly dissolved. Add the 2 pork chops, seal the bag and lay bag down again on the baking sheet or cutting board so that the pork chops sit in a single layer in the bag. Place in the fridge for 30 minutes, or up to 8 hours.

Before you are going to cook the chops, remove them from the brine. Discard brine and pat your chops dry. Bring them to room temperature. Get the butter, cumin seeds and crushed garlic cloves ready for when it’s time to baste. You don’t want to be scrambling to get these later.

If you are serving with quick mango salsa, make that now. Cut off the top of the mango and from this opening, peel off the skin. Remove the cheeks of the mango, cutting around the the hard inner core.

Once room temperature and RIGHT before cooking, season your pork chops all over with just a little kosher salt and freshly ground black pepper. These have been seasoned during brining, so you only need a little.

Start to heat a cast iron pan over medium high heat (make sure your pan can comfortably accommodate both chops without crowding — this is important). After about a minute, add 1 Tbsp of neutral oil to the pan, tilting the pan so that the oil evenly coats the bottom. After another minute or so, when the oil is shimmering and you see a little smoke, add your pork chops. They should sizzle when they hit the pan. If they don’t, remove the pork and wait another minute before continuing,

Once the pork chops are in the pan, start a timer for 8 minutes total. Cook the first side of the pork chop for 1 minute, undisturbed. Then, flip and cook the second side undisturbed for 1 minute. Next, using tongs to hold the chop, cook the flat, meaty side of the chop with the fat cap on it (not the bone side) for a minute, gently rocking it so the whole side gets contact with the pan. Repeat the entire process, cooking each of those three sides for 1 minute before flipping. At about 4-5 minutes you should start to see the golden brown sear developing. At 8 minutes, insert your thermometer into the thickest part of the meat: if the thermometer reads 130-135, turn off the heat and move on to basting. If it doesn’t, continue searing and flipping for another minute or two until it reaches this temperature.

Once the meat has reached 130-135 and you’ve turned off the heat, immediately add your butter, cumin seeds and crushed garlic cloves to the pan. Tilting the pan away from you, use a large spoon to baste the pork with the foamy butter, cumin seeds and garlic. Baste on both sides, and then check the internal temperature again: leave the meat in the hot pan until it’s reached 140-145F. Once it has, remove the meat from the pan and set on a clean cutting board. Let rest a few minutes before cutting into thin slices and serving immediately. Drizzle with garlic and drippings from the pan, as well as the quick mango salsa. Enjoy!