Homemade Roasted Red Peppers

Chef Tom Colicchio in his cookbook, Think Like a Chef, writes about the importance of making ingredients.

When I came to this chapter in the cookbook I was struck by the equal simplicity and importance of this idea. When you prepare a food, through roasting, seasoning, blistering, smoking, etc, before using it in your cooking or in a final dish, you find an opportunity to build flavor in a way that you can’t when you start with all fresh or raw ingredients. As a lover of condiments, which build flavor in a dish after it’s been cooked, I equally appreciate the making of ingredients. Roasting peppers under a broiler brings out their inherent sweetness and smokiness, and there must be a million and one great things that can be done with roasted red peppers. Once you make them from scratch, you’ll probably never go back to the store bought kind, unless in a pinch of course. So go ahead and roast up a whole batch of peppers to keep on hand. Put them on sandwiches, in salads, on homemade pizza and most definitely to make my Roasted Red Pepper Pesto and Creamy Roasted Red Pepper Sauce.

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Homemade Roasted Red Peppers

• Red Bell Peppers

• Extra Virgin Olive Oil

When it comes to roasted red peppers, surely you could use the store bought kind, but roasting your own is even more delicious and doesn't take long at all. Thoroughly wash and take off any store stickers from your peppers. I like to use Red Hollands, if you can find them. These are a beautiful bright red variety of red bell pepper, but regular works just great too. Turn your oven on to the high broil setting and let it heat up.

Cut the stem off the top of your pepper and remove the inner core along with all seeds. Place peppers on a baking sheet and drizzle with a little bit of olive oil. Once oven is hot, put peppers in. You'll need to babysit them a little bit from here on out: every 5-10 minutes, poke your head in the oven and check that the skin of the pepper has bubbled and gotten slightly charred on the side facing up. Once it has, use tongs or a clean oven mitt to rotate the pepper, allowing it to char on the next side. Continue to rotate and turn both peppers until they have bubbled and slightly charred all around.  Keep in mind - this does not mean burnt! You just want spots of charred skin - not a completely burnt pepper!

Once the peppers are done roasting, take them out of the oven and immediately move the peppers to a tupperware with a lid just slightly ajar, allowing steam to accumulate inside. This allows for the pepper to cool down enough to handle, and for the skin to become more easy to peel away from the rest of the pepper. Once cooled, take the peppers out of the tupperware and remove the skin. Cut into slices and your peppers are ready. Use immediately, or cool thoroughly and place in an airtight container in the fridge.

Grounding Lentil and Grain Salad

Is it a salad? A grain bowl? A soup?

It’s all three. Before I make a big batch of something, I try to ask myself: am I going to still want to eat this tomorrow, and the day after, and then maybe even the day after that? I find the best way to confront that is to start with a base that can be made into multiple unique dishes. Have this the first day as a warm grain bowl, all on it’s own. The next day, make it into a lunch bowl, topped with roasted chicken and/or tons of roasted vegetables, drizzled with your favorite dressing or a nice scoop of Creamy Roasted Red Pepper Sauce. Then, just when you’re getting sick of it, submerge in a bowl of warm hearty broth with a tick of fresh squeezed lemon, turmeric and extra black pepper.

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Grounding Lentil and Grain Salad

• 1 cup Israeli cous cous, cooked in 1 ½ cups water - or grain of your choice

• 1 cup red lentils, cooked in 3 cups water - or lentils of your choice

• 7-8 mushrooms (use any variety from white to bella to shiitake)

• Finely chopped parsley

• 2 garlic cloves

• Sea salt

• Freshly ground black pepper

• Turmeric

• Garlic powder

• Extra virgin olive oil

• OPTIONAL: fresh rosemary, labne or plain thick yogurt, lemon juice

For this recipe, you can make do with whatever kinds of lentil and grains that you prefer, or have on hand in your pantry.  The key is flexibility. If that’s the case, start by cooking whichever of the two that takes longer to cook, and cook according to package directions.

If you’re using red lentils and Israeli cous cous, start with the red lentils:

Rinse in a fine mesh strainer and then put in a pot with the water, a sprinkle of sea salt, 2 whole peeled garlic cloves and roughly ½ teaspoon turmeric.  Bring to a boil, then reduce to a simmer, cover and cook until tender and liquid is cooked off, 15-20 minutes.  Red lentils can get mushy, so make sure to monitor them and when they are tender, take off the heat. If your lentils are finished and there is still excess water in the pot, strain.  Make sure to remove whole garlic cloves.

In the meantime, cook your cous cous.  Bring water to a boil. Then add couscous and a pinch of salt.  When the water starts boiling again, reduce heat to a simmer, cover and cook until tender, about 10-15 minutes. Strain out any remaining liquid.

While your lentils and grains cook, cut mushrooms into thin slices.  Heat cooking fat in a small pan. Add mushrooms and season to taste with salt, black pepper, a little garlic powder, and a sprig of fresh rosemary if you have on hand.  Cook over medium heat until mushrooms are soft and flavorful. Remove the whole rosemary.

When your lentils and grains are finished, turn heat off and combine in one pan.  Gently fold in the mushrooms and adjust seasoning to taste. You can also opt to keep all of your ingredients separate - lentils, grains and mushrooms, and combine when serving to the ratio you prefer.

Serve warm and top with fresh parsley, a squeeze of lemon and plain yogurt.  After a few days, you can submerge all ingredients in broth for a fantastic soup.

Gochujang Caesar Salad

This twist on a classic is bright and unique…

Don’t let the word “salad” or the sight of something green scare you away. Although quarantine has defined 2020 as the year of the carb (#Sourdough), in 2020 we also refuse to eat boring salads. In this riff on a Caesar, petals of crunchy romaine heart are the perfect vehicle for a rich dressing flecked with heat from the addition of Korean Gochujang paste. In place of parmesan and croutons, there is a warm, umami breadcrumb that comes to life with layers of flavor: rich miso, ginger, tamari, floral grapefruit zest and yes - butter. Let’s just say this is Caesar salad with a major glow up. If you’re feeling up for it, go for the full plating — it will feel like you’re taking yourself (and whoever is stuck at home with you!) out to a fancy dinner.

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Gochujang Caesar Salad

Serves 4

• 2 romaine hearts

• 1 whole very ripe grapefruit

GOCHUJANG CAESAR DRESSING:

• 2 room temperature egg yolks

• 2 tsps lemon juice

• ¾ cup of neutral oil, or until mayonnaise is semi-stuff

• Kosher salt

• 1 clove garlic, smashed with the flat side of a knife

• 1 anchovy fillet, cut in half (2 if you like)

• ½ tsp fresh squeezed grapefruit juice

• Juice of ½ lemon

• 1 ½ tsp gochujang (korean chili paste)

• ¾ tsp rice vinegar

BREADCRUMBS:

• 1 Tbsp of unsalted butter, softened at room temperature or melted slightly in a microwave

• 1 tsp grated ginger

• 1 medium clove garlic, finely minced

• 2 Tbsp white miso

• ¼ teaspoon hot sesame oil

• ¼ teaspoon Tamari

• ½ cup of panko bread crumbs

• Grapefruit zest. added at the end, while warm

First, take your whole grapefruit and rinse it, since we will use some of the outside for zest. The more ripe the grapefruit, the better as it will lend a sweeter flavor. Cut the grapefruit in half, across instead of top to bottom. Juice one half into a bowl and strain to remove seeds and solids.

Set the other half aside, as you may want to use some for plating.

Start by making a stiff unsalted mayonnaise. For such a small amount, the best way to do this is in a medium mixing bowl with a large, balloon whisk. Prepare for a very gratifying arm workout! (If you have a hand mixer, you can use that instead!)

If you are making your mayo by hand, stabilize your bowl by laying down a slightly damp kitchen towel on your counter. Place an empty pot on top, with a second damp kitchen towel draped over it. Secure the bowl inside the pot. Now it will not move while you whisk like a maniac!

To the bowl, add two room temperature egg yolks and 2 tsps of lemon juice. You can always bring egg yolks to room temperature by placing whole eggs right out of the fridge in hot water for a minute or two. One drop at a time, start to whisk in your neutral oil with the egg yolks and lemon juice. You really have to do this one drop at a time initially, or the oil will separate instead of emulsify. Once about half of your oil is added and emulsified, you can start to add the oil a little more quickly. When you’ve incorporated all of your oil, or your mayonnaise has reached a fairly stiff texture, it’s ready. (Did your emulsification break? No stress! Here’s a great video for fixing it.)

Once your mayonnaise is made, mix in your seasoning elements:

In a mortar and pestle, or on a cutting board, make a paste of 1 garlic clove, 1-2 anchovy fillets and a heaping ¼ tsp of salt. It may take a minute or two to get a paste. Whisk into mayonnaise. Then add juice of ½ lemon, ½ tsp of grapefruit juice (making sure neither have seeds or solids), and ¾ tsp rice vinegar. Mix well.

Next, add 1 ½  tsp of gochujang, making sure to incorporate it in evenly. Taste for salt and heat -- add a little more gochujang if you like. Once finished, cover and set aside. You can also make this dressing in advance, and keep refrigerated up to 5 days.

Gently rinse your romaine hearts, being careful to maintain the layers, and set aside on top of a kitchen towel or paper towel to dry.

In the meantime, in a small bowl, mix together 1 tablespoon of softened unsalted butter, 1 teaspoon peeled, finely grated ginger, finely minced garlic clove, 2 tablespoons of white miso, ¼ teaspoon of both tamari and hot sesame oil. Mix well and then gently fold in ½ cup of panko bread crumbs. 

In a small, nonstick pan, brown bread crumbs over medium low heat, agitating constantly making sure not to burn them. If you have only a stainless pan, add canola oil to the pan before cooking and scrape bottom of the pan often. When a majority of the bread crumbs have turned a darker shade of brown, take off the heat and move to a small bowl to cool.

To serve, gently toss romaine with dressing, top with warm breadcrumbs and finish with grapefruit zest.

Or, if you’re feeling fancy, plate it up properly: using a large, preferably flat dinner plate, add 2 Tbsps of dressing to the middle of the plate. Using the back of a spoon or an offset spatula, spread the dressing into a thin, even layer.

Add grapefruit zest to warm bread crumbs. Mix and then add some to the plate.

Cut your romaine hearts across into 1 inch rounds, holding all the layers together with your fingers. Carefully place 2-3 around the plate, lightly pressing them down into the layer of dressing and breadcrumbs on the plate to secure them.

Finish with very thinly cut pieces of ripe grapefruit.

Goat Cheese & Honey Breakfast Toast

One of my all time favorite breakfasts.

If you follow me over on my Instagram, you see me eat this constantly, in a million different ways. The ingredients you can’t do without out? The goat cheese & the honey.

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Goat Cheese & Honey Breakfast Toast

• 2 whole eggs

• 2 slices of good bread, I like a great sourdough

• 1 - 1.5 Tbsps Goat cheese

• 1 ripe avocado

• Maldon salt or kosher salt

• Freshly ground black pepper

• Aleppo pepper or red chili flakes

• Extra virgin olive oil

Take out your goat cheese to give it time to soften at room temperature. Toast the bread in a toaster or in a hot pan with a little bit of cooking fat, flipping after the first side is golden. In a non-stick pan, add olive oil and allow to get hot, waiting until it shimmers.

In the meantime, crack eggs carefully into a bowl, making sure no pieces of shell have fallen in. When your pan is hot add the eggs, being careful not to break the yolks. Sprinkle with a little sea salt and black pepper.

Spread your goat cheese on the warm toast and then place half of a sliced avocado down on each piece of bread.

When the white of your eggs has cooked through almost completely and isn’t looking wobbly, flip the eggs carefully, allowing it cook for just a moment more, and then immediately remove from the heat and place on your toast. If you like a more well done yolk, give it an extra minute over the heat.

Drizzle with honey and sprinkle with my favorite, aleppo pepper, or red chili flakes, and a bit of Maldon salt (kosher salt works here too). Eat promptly while warm and delicious.

Gazpacho

Gazpacho is a celebration of summer. 

If you're not yet familiar with the dish, here it is in a nut shell: gazpacho is a cold soup that originated in the Andalucía region of Spain, and is typically made by blending fresh, raw vegetables and stale bread.

While this version foregoes the bread, it retains all the incredible flavor, combining the freshest produce with garlic, heat, acidity and lots of good olive oil.  What you get is a dish that satisfies on the hottest of days when the thought of turning on your stove is out of the question.

From July until the time fresh tomatoes disappear from the farmer's market, I keep a batch of this soup in my fridge at all times.  Why?  Because it's creamy, tangy, requires 8 simple ingredients, takes 30 minutes or less to make, keeps in the fridge and travels well.  What more could you ask for out of one simple dish?

Serve gazpacho as a perfect summer appetizer, or make it a meal, topped with avocado, diced cherry tomatoes, scallions, and a dollop of crème fraîche, paired with warm, crispy bread.  This dish is proof that food does not require complexity to be great - it’s simply the sum of it's parts, so do not skimp on getting the best ingredients and I promise, you will not be disappointed.

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Gazpacho

• 4 large in-season tomatoes (this dish is really best in season)

• 1 extra large cucumber, or 2 small

• 1 large sweet red or orange pepper

• 1 large jalapeño

• 2 large fresh garlic cloves

• 2 tbsp's of red wine vinegar

• 1 tsp sea salt, then add salt to taste

• 3 generous tbsp's of good quality E.V.O.O.

• Optional: top with a dollop of sour cream, creme fraiche, or avocado

Start a pot on high heat and bring it up to boil. In the meantime, rinse your tomatoes. Using the tip of a knife, lightly cut an X into the flesh on the bottom of each tomato. Add tomatoes to the boiling water for 2-5 minutes, or just until the skin is peeling back. You don’t want to overcook them. Remove from the heat, drain and throw into an ice bath or simply run under very cold water.  When cool enough to touch, starting from the bottom where you cut the X, peel the skin off each tomato and then drop into the bowl of your blender. Next, peel the skin off of the cucumber. Then cut it in half lengthwise and scoop out the seeds using a small spoon. Cut the cucumber into half rounds and add to the blender.

Next, you can use one of two methods to prepare your garlic: remove the garlic cloves from the skin and crush using a garlic press, or SAFELY lay your chef’s knife flat on top of the garlic clove and hit it with the heel of your hand until the skin comes loose and the garlic clove is slightly smashed. Add to the blender. 

Next cut your sweet pepper and jalapeño loosely into medium size pieces, removing the seeds from both. Add to the blender, and finally, add your salt and red wine vinegar. With all these ingredients added, start the blender and as they start to come together into a puree, begin pouring in your olive oil. Adding the olive oil while the blender is running lends to a more full, creamy soup. Once all the olive oil is added and the soup is a smooth consistency, taste and adjust the seasoning as necessary.  I personally like a bit more salt, so add, blend and taste until it's where you want it. You can also add more vinegar for extra acidity and more olive oil for extra body. If you want to serve immediately you can blend in a few ice cubes to chill your soup.  Otherwise, chill for an hour and then serve, or put in an airtight container and keep in the fridge for up to 5 days.

When serving, this soup comes alive with the texture of toppings. Crispy croutons, creamy additions, little sweet cherry tomatoes, a scoop of fresh guacamole. Or do it my way - with sliced avocado, chopped chives or scallions, freshly ground pepper, sea salt and another drizzle of that extra good olive oil.

End of Summer Nachos

Crispy, creamy, and spicy...

What’s not to love about eating nachos?  By their very nature they allow for a layering of intense flavor that excites the palette, and this version does not disappoint.  Each bite combines sharp, gooey jack and cheddar cheeses, pico de gallo made with stunning heirloom tomatoes, the sweetest grilled summer corn, spicy chicken, pickled onions and creamy avocado poblano salsa.  And the best part about making your nachos at home is that you can be sure to layer the chips and toppings evenly to avoid the dreaded empty-chip bottom.  In my opinion there is no better way to celebrate the end of summer than outside with friends, sharing a plate of nachos and perhaps toasting with a watermelon margarita.

While the below recipe does outline a bit of advance prep work, you can also choose to skip those additional steps and save time by buying pre-made ingredients instead (no shame in that game!).  I opted to make my own chips (which are surprisingly easy), pico de gallo, crema, and pickled onions, all of which are outlined in the recipe below.  This dish can either be a fun afternoon of cooking and D.I.Y-ing it all, or more of a quick throw-together.  Choose your own adventure!

Making these nachos before the summer tomatoes and corn are gone from the farmer’s market makes this dish extra special, but of course they can be modified for any time of the year.  Off-season tomatoes aren’t the same but they’ll do, and good quality frozen corn charred in a cast iron pan is fine.  And for my fellow New Yorkers who do not have the luxury of a backyard or a grill, use a Lodge Cast Iron grill pan to make the best grilled food year round.

The other thing I love about nachos is that they are fully customizable: is your vegetarian cousin coming to the party?  Make grilled portobellos in place of chicken.  Want to make sure your vegan friend can partake?  Sub in your favorite dairy-free cheese alternatives and swap sour cream for a dollop of Kite Hill spread. 

And speaking of dairy free, the avocado poblano salsa these nachos are served with is vegan friendly and worth the extra 10 minutes it takes to whip up.  Even if you opt for store-bought chips, pico and sour cream, this salsa is not to be missed.  Put a scoop on top and serve the extra on the side for dipping.  It's seriously addictive. I won't tell if you eat the whole bowl yourself, I promise.

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End of Summer Nachos

• 18 small corn tortillas (or 1 large bag of corn tortilla chips if you aren't making chips - I like Xochitl brand)

• 1 lb. boneless skinless chicken breast, or 2/3 large portobello mushrooms for vegetarian/vegan

• 1 block sharp yellow cheddar cheese (for vegan, replace with Daiya or Siete Foods)

• 1 block pepper jack cheese (for vegan, see above)

• 2 fresh corn cobs (ideally when in season)

• 2 jalapeños (or 1 jalapeño if you aren't making pico de gallo or pickled onions)

• 2 medium heirloom tomatoes to make your own pico de gallo (or 1 container pre-made pico de gallo)

• 6 limes (or 4 limes if you aren't making pico de gallo and chips)

• 1 bunch fresh cilantro

• 1 poblano pepper

• 1 long red pepper

• 1 ripe avocado

• 1 medium red onion (2 if you are making pickled onions)

• 8 oz. container Sour Cream (for vegan, use Kite Hill spread)

• 1 can black beans (I prefer Brad's Organic but any will do)

• Extra Virgin Olive Oil

• Sea Salt

• Cayenne powder

• Garlic powder

• Smoked Paprika

• Adobo Seasoning

• Chili Powder

• OPTIONAL: Cotija or queso fresco for shaving on finished nachos, red radishes, and any other nacho toppings you love

** If you are feeling ambitious, make the home-made versions of the chips, crema, pickled onions and heirloom pico de gallo in advance.  Recipes for all four are at the bottom of the page, and should be prepared in advance of the following steps.  If you are short on time, buy them pre-made and start here: 

First thing to do is make the poblano salsa.  If you are grilling, you can put your poblano on the grill and allow the pepper to blister evenly all over.  If not, use your oven and put it on a high broil setting.  Place the clean poblano pepper on a baking sheet on the top shelf.  You will need to monitor the pepper, leaving it up to 8 minutes or until it starts to blister and the skin starts to char.  Then turn to the other side, and again watch for blistering, 5-8 minutes.  Once the pepper is blistered evenly on all sides, remove from the oven. 

Do not touch the pepper as there will be very hot steam underneath the blistered skin, so remove carefully.  Set aside and let cool to room temperature.  Once cool to the touch, cut off the top, cut down one side lengthwise and remove the seeds inside.  Place the entire pepper into the bowl of your food processor.  Then add juice of 1 whole lime, 1 avocado, ¼ tsp salt, ½ jalapeno, and 3 tbsps olive oil and run the food processor until all ingredients are broken down and the consistency is creamy.  Adjust salt to taste.  Put in a small jar with a tight top and put in the fridge.

Next shred roughly 1 cup of cheddar and 1 cup of pepper jack cheese and combine in one bowl.  Stick in the fridge to use later.  If you like your nachos extra cheesy, you should shred extra.  To make these nachos vegan, you can add your favorite melty vegan cheese alternative (I personally prefer Daiya, but Whole Foods carries other alternatives like Chao, or "queso" sauce alternatives like Heidi Ho and Siete Foods).  Dollop Kite Hill's vegan chive spread on top when serving. 

Next let's grill our chicken and corn.  Remove husks from corn and rinse.  In a small dish, pour out a little olive oil and using a pastry brush, brush olive oil all over the corn.  If you don't have a pastry brush, you can use your hands.  Squeeze juice of 1/2 a lime over the corn and sprinkle with sea salt.  Put on the grill, turning until slightly charred on all sides.  Then set aside.  If you do not have access to a grill, use my favorite Lodge Cast Iron grill.

Marinate your chicken breasts in a large bowl with 2 tbsps EVOO, juice of ½ lime, ⅛ tsp cayenne, ¼ tsp garlic powder, ¼ tsp smoked paprika, ½ tsp adobo seasoning, ¾ tsp chili powder, and ½ tsp sea salt.  Mix until breasts are covered equally all over with the spice mix.  Let marinade for 30 minutes if you have the time, or throw right on the grill, cooking approximately 8 minutes on the first side, then flipping and allowing the chicken to cook another 8 minutes, or until chicken is completely cooked through and no longer pink inside.  If you have a meat thermometer, chicken should have an internal temperature of 165 degrees fahrenheit.  Once chicken is done, set aside to rest. 

Want to make this dish vegetarian?  Try marinating and grilling portobello mushrooms the same way, letting them marinate a bit longer to soak up all the flavor. 

Next add a can of black beans to a pan along with some of the juice from the can so that the beans stay moist.  Add sea salt to taste, a sprinkle of garlic powder and juice of half a lime.  Let the beans cook on medium-low heat, using the back side of a large spoon to crush the beans a little bit.  Once the flavors have all combined, about 8-10 minutes, turn the heat off and set aside.

Let's cut our corn off the cob.  Stand one of your grilled cobs upright in a bowl and carefully use a sharp knife to cut down the cob lengthwise, shaving the kernels off.  Do this to both cobs and set aside.

Now it's time to put everything together! 

Before you start building the nachos, preheat your oven to 350 degrees.

If you made the homemade chips in advance (recipe below), grab those now.  If you opted for store bought, no worries.  Lay your chips out in a single layer in a medium pyrex dish (2.2 qt or 3 qt will do).  You can also use a baking dish but preferably something with sides so you can get layers going.  

Evenly sprinkle some of your mix of shredded cheeses, then some of the grilled corn and cooked down beans.  Then you'll lay down a second layer of chips, and do the same.  Finally, add a third layer of chips, cheese, beans, and corn as well as your grilled chicken (or portobellos for vegetarian).  Add a little more cheese on top of everything.

Stick in the oven at 350 for 15-20 minutes.  Nachos should be crispy and golden brown on top. 

Once done, carefully pull out of the oven and get to topping!

Drizzle citrus crema (recipe below), or top with sour cream for a shortcut.  Sprinkle with pickled onions and peppers (recipe below).  Finally, finish with a nice big scoop of pico de gallo (recipe below) and that incredible avocado poblano salsa.  Add some more fresh cilantro, and sliced radish if you like it.  Serve with all the extra toppings on the side so people can dip as they please, and most of all, enjoy every last crunchy bite!

HOMEMADE BAKED TORTILLA CHIPS

There’s nothing like homemade, crunchy baked tortilla chips.  It's actually insanely simple, and in my opinion, worth the end result.

Preheat your oven to 350.  Remove 18 corn tortillas from the bag, and 6 at a time, cut them down the middle into two halves, and then again into quarters.  Set all your quarters aside.

In a small dish, combine about 6 tbsps olive oil and juice of a small lime.  

Lay out 6 tortillas, or 24 quarters, onto a baking sheet in a single layer.  Depending on the size of your oven, lay 6 more tortillas out on a second and third baking sheet, or do this in batches.

Using a pastry brush, brush a little of the olive oil mixture onto each of the tortilla pieces.  Then flip and do the same on the other side of each piece.  Sprinkle the entire tray with sea salt.

Put the baking sheet into the oven and bake for 8-10 mins on the first side, checking along the way as all ovens are different, that the bottom side is golden brown.  Then flip and do another 5-10 mins on the second side until golden and crunchy.

If you are doing this in batches, repeat until all tortillas are done.  Combine in one bowl and toss with a little more sea salt if they need it.  I recommend making these the day of.

HEIRLOOM PICO DE GALLO

To prep the pico de gallo, using a serrated knife, dice half of a medium sized green heirloom tomato and half of a medium red heirloom tomato and add to a mixing bowl.  Cut off 3 rounds of red onion, dice into small pieces and combine in the bowl with the tomato.  Dice half a jalapeño into small pieces and fold in with the other ingredients (without seeds if you want less heat).  Add lime juice and sea salt to taste.  Cut off some clean cilantro leaves from the bunch and finely chop.  Add to the salsa, mix and adjust seasoning as needed. This should render about 1 cup of pico de gallo but use the entire tomatoes to make more, adding more of the other ingredients as well.  This is all to taste, so add more of anything you like. Trust your culinary intuition! Keeps in the fridge 2-3 days.

PICKLED ONIONS

To pickle the onions, cut one whole red onion into thin rounds and then chop rounds into halves.  Use the other half of the jalapeño and cut into rounds (without seeds for less heat). Add jalapeño and onions to a clean 8 oz jar. In a bowl, mix 1/2 cup apple cider vinegar, 1 tablespoon sugar and 1 1/2 teaspoons kosher salt and mix until the salt and sugar have dissolved.  Then pour the mixture into the jar so that they fully submerge the onion and jalapeño. Cover and let sit at room temperature for up to an hour.  Then store in the fridge.  You can make this up to 1 week in advance. 

CITRUS CREMA

To make your own citrus crema, to a bowl add 5 Tbsps of sour cream, juice of ½ a lime and a sprinkle of sea salt and whisk.  Keep in the fridge until ready to use.  Make this the day of.

Crunchy Radish Salad w. Yogurt & Toasted Coconut

I’d be lying if I said I didn’t have a complicated relationship with radishes.

Superficially, I’ve always been drawn to them for their gorgeous color, and in practice, because of their peppery potential. Yet, something always happens once they land in my fridge: they go soft in the bottom drawer. Anyone else? So I decided 2020 would be the year to shift my relationship with radishes once and for all.

The first step is knowing how to store them in case you don’t use them right away. The second is, obviously, knowing what to do with them, and this dish, for me, is a simple solution. Sour lemon and tangy plain yogurt cut the heat of the raw radish, while sesame seeds and hot sesame oil add a little earthiness and heat. Finish with toasted coconut for a hint of sweetness, and you’ve got layers of crunchy, creamy goodness.

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Crunchy Radish Salad with Yogurt & Toasted Coconut

Serves 1

• 2 oz thinly sliced radish rounds

• ¾ tsp freshly squeezed lemon juice

• ¼ tsp sesame seeds

• ¼ tsp cilantro stems, finely cut

• 1 ½ tsp diced scallion, green top

• ⅛ tsp urfa biber

• 1-1½ Tbsp plain yogurt

• ½ Tbsp toasted coconut flakes

• Pinch of coarse sea salt

• Hot or plain sesame oil

First, thinly slice your radishes into rounds. You can store them this way, submerged in cold water in your fridge to use for this or other dishes throughout the week. If you have a mandoline, this is my favorite way to cut lots of radishes thinly and quickly.

In a mixing bowl, combine cut radishes with sesame seeds, cilantro stem, scallions, urfa biber and sea salt. Toss to combine. In a serving bowl, add your layer of plain yogurt. Add lemon juice to your radishes and toss again. Add to your bowl on top of yogurt. Drizzle with a little hot or plain sesame oil. Finish with toasted coconut flakes and serve immediately.

Crispy Roasted Garlic & Za’atar Fries w. Black Peppercorn Honey

The holy grail of fry texture is…

Icrispy on the outside, soft on the inside. Usually acquired through frying (specifically double frying), but achieved here by cranking your oven to 425º. Use neutral oil that can withstand high heat and you’re good to go. It’s also a perfect chance to put your knife skills to the test - the more uniformly you cut your potatoes, the more uniformly your fries will cook. If you have a mandolin, use that to help you along. Most importantly though, have fun and go heavy on the seasoning: salty, sweet, garlicky & herbaceous.

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Crispy Roasted Garlic & Za’atar Fries with Black Pepper Honey

• 2 Idaho or russet potatoes, cut into ¼ inch matchsticks, approx 1.5 - 2 lbs

• 2 Tbsp neutral oil

• 1.5 tsp salt

• Freshly ground black pepper, to taste

• ⅛-¼  tsp garlic powder, to taste

• ⅛-¼ tsp smoked paprika, to taste

• ½ tsp za’atar, or to taste

• 1 Tbsp honey

• 10 black peppercorns

Preheat the oven to 425.

Thoroughly scrub your potatoes. Fill a large bowl with cold water and juice of ½ a lemon if you have it on hand. This will help to stop the potatoes from oxidizing (getting brown). Cut your potatoes lengthwise instead of across, into ¼ in thick ovals, adding to the cold water as you go. Next, cut your ovals down into matchsticks, also ¼ in thick. Be as precise as you can here, as the fries will cook more evenly the more uniformly they’re cut. (QUICK TIP: I actually used a ruler to measure out one fry: I made sure it was ¼ in thick all the way around, and then I used that as the reference point for all the others. Having a visual will help you me maintain better uniformity while cutting the rest.)

Get out 2 half baking sheets, roughly 11”x16”, and line with parchment. These are my fav.

Once potatoes are all cut, take the matchsticks out of the water and place in a kitchen towel or paper towel. Dry them off as thoroughly as you can, and also dry the bowl that they were in. Place dry potatoes back into the dry bowl and toss with a neutral oil that has a high smoke point (best for high heat baking vs olive oil which will burn). Next add salt and lots of freshly ground black pepper and toss again.

Right away after seasoning lay the potatoes out on the baking sheets (the longer they sit, the salt will start to pull liquid from the potatoes and you want them as dry as possible for the crisp exterior). Lay the potatoes out in a single layer and don’t crowd the baking sheets. Drizzle with a little more neutral oil (just a little, no need to go crazy) and place in the oven.

Bake for 15 minutes, or until one side is crispy and golden. Then flip the fries and place back in the oven for another 15 minutes, or until all fries are crispy on the outside but soft in the middle. Depending on how hot your oven gets, you may not need to roast a full 30 minutes.

While the fries are in the oven, in a small ramekin add your honey and crushed whole black peppercorns. You can crush the peppercorns using the flat side of a chefs knife or a mortar and pestle. You can also turn your pepper grinder to coarse and add pepper that way: in that case, add just shy of ½ tsp coarse pepper. Mix to incorporate evenly.

When fries are finished cooking, carefully add them to a large bowl and while still hot toss with garlic powder, smoked paprika and one last pinch of coarse salt. Drizzle with black pepper honey and finally, finish with herbaceous za’atar! Enjoy immediately while warm!

Charred Sweet Potato Wedges w. Herb Salsa

Admittedly, I’m a sweet potato nerd.

I like sweet potato fries, sweet potato chips, sweet potato wedges, and charring them here and dressing them up with herb salsa is certainly not a bad way to eat your vegetables.

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Charred Sweet Potato Wedges with Herb Salsa

• 1 large sweet potato, cut into wedges

• Adobo seasoning (or garlic powder)

• Smoked paprika (or paprika)

• Cayenne powder

• Extra Virgin Olive Oil

• Sea Salt

• Herb Salsa

• OPTIONAL: Thick yogurt for serving

Some people like their sweet potatoes with no skin on, but the skin packs tons of nutrients so I choose to keep mine on. If you do too, just make sure to wash and scrub them thoroughly first. Cut your sweet potatoes lengthwise in half and then into 3 or 4 long wedges depending on the size of your sweet potatoes. If the wedges are very long, cut them in half.

Preheat your oven to 400 degrees. If you have parchment paper, line a baking sheet with it. In a bowl, coat wedges generously with olive oil, salt, adobo seasoning, cayenne and smoked paprika. Your wedges should be coated with enough oil so they’re a little bit shiny and the seasoning sticks, but not so they’re drenched in a pool of oil, so you can add a little at a time, tossing as you go. Use whichever of the spices you have: garlic seasoning works great in place of adobo seasoning, and any type of paprika will be just fine. If you don’t have paprika, use a little chili powder. Taste a little bit of the oil with seasoning to check if it’s to your liking. Salt to taste, as always.

Place the seasoned wedges on the baking sheet in a single layer and put in the oven. Keep the bowl you used to toss the sweet potato so you can brush any remaining seasoned oil on the warm wedges right before serving. After about 10-12 minutes, check to see if the side facing the pan is golden and crispy. If it is, flip all your pieces and roast another 10-12 minutes. You can continue doing this until you get the crispness you want on both sides. All ovens are a bit different so just keep an eye on them.

When they’re done, brush with the remaining seasoned oil and serve with plain thick yogurt, if you like, and top with this bright, Herb Salsa.

Crispy Aleppo Chickpeas

Spicy, crunchy chickpeas with a hint of citrus…

Speckled with the beautiful flavor and color of Aleppo pepper. I will summarize if you don’t feel like reading on: these chickpeas are always a good idea. They have become a weekly staple in my fridge because of their versatility. I eat them on their own. I eat them in salads. I eat them under a fried egg. I eat them in the morning or late at night. Lest this turn into an ode to chickpeas à la Green Eggs and Ham, let’s cut to the chase. You should make these chickpeas … soon.

The key ingredient may require a little forethought: aleppo pepper. While this isn’t a spice most of us have lying around next to the salt and pepper, it absolutely should be. Hailing from Syria and Turkey, this beautifully hued pepper is, according to Healthyish, “…about half as hot as crushed red chile flakes…”. So, bring this dish to your next dinner party and it will easily accommodate both your friends who like heat and those who don’t. Plus it will sound impressive when you announce that it’s your new favorite spice.

I encourage you to be heavy handed on the Aleppo pepper and on the lemon. Let the chickpeas cook longer than you think, giving them ample time to get crispy. Make the dish even more savory by adding some chopped baby bella mushrooms and letting those cook down in the mix — a drizzle of yogurt on top and it’s all dressed to impress. Or make them simply like I did here for a perfect brunch, paired with garlicky kale and a fried egg.

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Crispy Aleppo Chickpeas

• 1 can of chickpeas

• 1 medium lemon

• 3 garlic cloves

• Extra virgin olive oil

• Aleppo pepper

• Sea salt

• OPTIONAL: Kale, eggs, garlic, baby Bella mushrooms, yogurt for drizzling, wildbrine Kimchi Sriracha (available at most Whole Foods)

First make the spicy chickpeas. You can make these in advance and use them for up to a week in salads, with eggs or as a side to any breakfast, lunch or dinner. Reheat them in a pan and serve crispy and warm.

In an 11’ frying pan, heat 2 Tbsps of olive oil over medium heat. Thoroughly rinse your chickpeas in a strainer of all the liquid from the can. Pat dry with a kitchen towel or paper towels. Add clean, dry chickpeas to the pan, patting them down into a single layer. After 2-3 minutes, add ½ tsp of sea salt,1 heaping tsp of aleppo pepper and 2-3 finely chopped garlic cloves. Mix frequently to make sure nothing is burning and to scrape crispy aleppo pepper and garlic from the bottom of the pan. Pat chickpeas back down into a single layer. If your garlic or spices are starting to burn, turn the heat down a little. Cook another 5 or so minutes, until golden.

If you want to add chopped mushrooms, add them now, allowing them to become tender and then adjusting seasoning as needed.

Remove pan from the heat and add juice of half a large lemon and mix, scraping the bottom of the pan.

Serve chickpeas warm on their own, topped with another good squeeze of lemon juice, and maybe a drizzle of yogurt.

For a perfect breakfast, move your cooked chickpeas to a bowl and cover to keep warm. Clean and use the same pan to cook up your garlicky kale and a fried egg.

Clean and cut kale: remove the tough stem by cutting the leaf away from the spine on each side with a sharp knife. Fold leaves and roughly chop.

In your clean pan, heat 1 Tbsp olive oil over medium heat until it starts to shimmer. Add at least 1 large handful chopped raw kale to the pan and let it begin to soften, about 2 minutes, stirring often to cook evenly. To the pan add 2 finely chopped garlic cloves. Cook a few minutes more until wilted, sprinkle with sea salt to taste, then remove from the heat and put on a plate. Again in the same pan, add a splash of olive oil and allow to get hot so you can fry your egg: add egg without breaking the yolk to the pan - it should sizzle a bit when you drop it in. You want the bottom to get crispy and the whites to set, while the yolk remains runny. Monitor the heat so it doesn’t cook too quickly, and use a cover to use the power of steam to set your whites if they’re taking a bit of time. Just keep an eye so you don’t cook your yolk. Gently remove the egg and place on top of greens. Spoon chickpeas onto the plate. Serve with condiments of your choice. I love pairing it with spicy, tangy wildbrine Kimchi Sriracha (available at most Whole Foods).