Entrées, Side Dishes

Napa Wedge Salad with Chickpeas and Bacon

Ingredients:
2 tablespoons red wine vinegar
2 tablespoons water
1/4 teaspoon granulated sugar
Pinch fine salt, plus more as needed
1/3 cup thinly sliced red onion (may substitute 1 large shallot, thinly sliced)
8 ounces bacon, diced
One (15-ounce) can no-salt-added chickpeas, rinsed, drained and patted dry with a towel
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese
1 large Napa cabbage (2 to 3 pounds), outer leaves discarded, cut lengthwise into thin wedges (see Notes)
1 pint (10 ounces) grape or cherry tomatoes, halved

Directions:
1. In a small, shallow bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Add the onion, stir to combine and let sit for at least 15 minutes to soften a bit, giving them a stir once or twice; or cover and refrigerate until needed.

2. In a large skillet over medium heat, cook the bacon until nearly all of the fat is rendered and the bacon is almost crisp, 10 to 12 minutes, stirring occasionally. Stir in the chickpeas, and continue to cook until the bacon is totally crisp and the chickpeas are warm, another 2 minutes.

3. While the bacon and chickpeas are cooking, drain the onions, capturing the pickling liquid in a medium bowl. Add the mayonnaise and pepper to the bowl, and whisk well to combine. Stir in the cheese, then taste and season with salt if needed. You should have about 1 cup of dressing.

4. Divide the cabbage wedges among individual plates or arrange on a large serving platter. Evenly drizzle the dressing on the wedges, making sure you get plenty of blue cheese on each one. Divide the pickled onions and tomatoes among the wedges, and use a slotted spoon to evenly distribute the bacon and chickpeas across the salad. (Reserve any leftover bacon fat for another use.) Serve immediately.

NOTES: To maintain neat wedges, trim as little as possible from the bottom of the head of cabbage, keeping most of the core intact. Slice all the way through the head, so each wedge includes a small piece of the core.

Substitute Greek Yogurt for 1/2 of mayonnaise.

Entrées

Hand Pie Dough (for pasties)

Ingredients:
4 cups (500 grams) bread flour (see Notes)
1 teaspoon fine salt
9 tablespoons (127 grams) unsalted butter, preferably high-fat European style
1/2 cup plus 1 tablespoon (118 grams) lard or shortening, see Notes
3/4 cup (180 milliliters) ice water
1 large egg
1 tbsp heavy cream, half and half, milk or water

Directions:
1. Make the dough: In a large bowl, whisk together the flour with the salt. Add the butter and shortening or lard and, using your fingers, rub it into the flour until the mixture is crumbly, with varied size pieces of flour-covered fat the size of rice and small beans.

2. Add the water and mix with your hand until a wet, shaggy dough comes together, about 2 minutes, then knead in the bowl until it becomes elastic, 5 to 8 minutes. The dough will be very sticky, but as you knead, it will become smoother and pull little bits of dough from the sides of the bowl. This is an important step, as proper kneading will develop glutens, giving the pastry the strength needed to hold the filling and retain its shape.

3. Divide the dough into 6 equal pieces between 150 and 160 grams each. Shape the dough into disks, wrap them in plastic wrap and refrigerate for at least 3 hours and up to 2 days.

4. Lightly flour your work surface and, working with one dough piece at a time, remove the dough from the plastic wrap. Lightly flour the dough and the rolling pin and roll out the dough into circles approximately 9 inches in diameter.

5. In a small bowl, whisk together the egg with the cream, half-and-half, milk or water to form an egg wash.

6. Add a generous 3/4 cup (about 150 grams) of the filling on top half of each pastry circle, brush the border with the egg wash, then fold the pastry over the top and seal in a half-circle. Use your index finger and thumb to crimp and twist the edge, tucking the ends underneath. (You also can use a fork to crimp the edge.) Transfer the pasty to the prepared baking sheet and repeat with the remaining dough and filling.

7. Using a pastry brush, brush the pasties with the egg wash. Step 10 Bake for 15 to 20 minutes, until the pasties start to brown, then reduce the temperature to 350 degrees and continue to bake for another 30 to 40 minutes or until the pasties are a rich golden brown. Remove from the oven, let cool for about 15 minutes and serve.

Appetizers, Entrées

Za’atar Zucchini and Marscarpone Slab Galette

Ingredients:
1 cup mascarpone
1 cup grated cheddar
1 large egg yolk
1 teaspoon milk or cream
2 zucchini, sliced into thin rounds
1 tablespoon Israeli Za’atar
1/2 cup feta, crumbled
sea salt and black pepper

For the cornmeal pastry:
2 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons sea salt
1/2 cup plus
3 tablespoons chilled butter, cut into 1/2-inch pieces
7 tablespoons extra-virgin olive oil
1/3-2/3 cup ice-cold water

Directions:
1. Preheat the oven to 375º F

2. In a small bowl, combine the mascarpone and cheddar.

3. In a separate bowl, prepare an egg wash by whisking the egg yolk and milk or cream.

4. Place the cornmeal dough (see recipe below) in the center of a large sheet of parchment paper.

5. Using a cornmeal-dusted rolling pin, roll it out into a rectangle about 12 x 16 inches.

6. When happy with size and shape of dough, transfer the parchment paper with the dough onto a large baking sheet.

7. Spread a thin layer of mascarpone mix over the dough.

8. Lay out the zucchini rounds on top, then sprinkle zucchini with Za’atar, salt, and pepper.

9. Fold the edges of the dough inward over the filling, pinching together any tears in the dough.

10. Brush egg wash over the exposed crust and scatter feta over the whole slab.

11. Bake for 40-45 minutes, until crust is evenly browned. Slide galette onto a serving board and allow to cool for about 10-15 minutes. Cut galette into pieces and serve with a scatter of parsley, if you like.

For the Cornmeal Pastry:
1. Add flour, cornmeal, sugar, and salt to a mixing bowl.

2. Mix on low speed until combined.

3. Add chilled butter, continue mixing on low until butter is evenly distributed but still in large pieces.

4. Add olive oil and mix briefly.

5. Add 1/3 cup ice-cold water and continue to mix, dough will start to form.

6. Add 1 tablespoon of water at a time until dough comes together.

7. Place the dough on a piece of plastic wrap.

8. Roughly shape the dough into a rectangle, wrap in plastic, and refrigerate for at least an hour or overnight.

Entrées

Coconut Chicken and Potato Curry

Ingredients:
3 tablespoons grapeseed or other neutral oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger
2 teaspoons curry powder
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
3 tablespoons fish sauce kosher salt and ground black pepper
1 14-ounce can coconut milk
1 tablespoon grated lime zest, plus 1 tablespoon lime juice
⅓ cup fresh cilantro roughly chopped

Directions:
1. In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ginger; cook, stirring often, until lightly browned, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken, potatoes, fish sauce and ½ teaspoon pepper; scrape up any browned bits.

2. Stir in the coconut milk and 1 cup water. Bring to a simmer over medium-high, then cover partially, reduce to medium and cook, stirring occasionally, until a skewer inserted into the potatoes and chicken meets no resistance, about 30 minutes; the curry will be only lightly thickened. Off heat, stir in the lime zest, juice and cilantro, then taste and season with salt and pepper.

Entrées, Slow Cooker

Crockpot Chickpea Curry

Ingredients:
1 large onion, chopped
4 cloves garlic, smashed
1 tablespoon fresh ginger, grated
1 teaspoon olive oil
1 1/2 cups heavy cream (or 13 ounce can thick unsweetened coconut milk)
2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 tablespoon honey
1/4-1/2 teaspoon crushed red pepper (optional)
28 ounces chickpeas, drained (2 cans)
3 cups sweet potatoes, peeled and chopped

Directions:
1. Add the oil to a skillet and place over medium heat. Sauté the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.

2. Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.

3. Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.

4. Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan or chapatis.)

Entrées

Coconut Chicken Curry with Potatoes

Ingredients:
3 tablespoons grapeseed or other neutral oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger
2 teaspoons curry powder
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
3 tablespoons fish sauce
Kosher salt and ground black pepper
1 14-ounce can coconut milk
1 tablespoon grated lime zest, plus 1 tablespoon lime juice
⅓ cup roughly chopped fresh cilantro

Directions:
1. In a large saucepan over medium, heat the oil until shimmering.

2. Add the shallots and ginger; cook, stirring often, until lightly browned, 3 to 5 minutes.

3. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken, potatoes, fish sauce and ½ teaspoon pepper; scrape up any browned bits.

4. Stir in the coconut milk and 1 cup water. Bring to a simmer over medium-high, then cover partially, reduce to medium and cook, stirring occasionally, until a skewer inserted into the potatoes and chicken meets no resistance, about 30 minutes; the curry will be only lightly thickened.

5. Off heat, stir in the lime zest, juice and cilantro, then taste and season with salt and pepper.

Appetizers, Entrées

Chickpea and Muhammara Stew (or dip)

Ingredients:
1/2 cup chopped walnuts or almonds
1 teaspoon cumin seeds
1 7-ounce jar of roasted red peppers, drained
2 tablespoons tomato paste
2 tablespoons pomegranate molasses
1 teaspoon Aleppo pepper
1 lemon, zested and juiced
4 tablespoons olive oil
4 cups cooked chickpeas or beans
1 1/2 cups vegetable or chicken stock
3 cups torn greens
Crusty bread for serving

Directions:
1. Put nuts and cumin seed into a Dutch oven and toast until the nuts are just turning golden and the cumin start to smell wonderful.  Tip ingredients into a food processor and add red peppers. Process into a paste.

2. Add tomato paste, pomegranate molasses, Aleppo pepper, half of the lemon juice and a good pinch of each salt and pepper. Blend again until smooth.

3. Add the oil until the muhammara is very smooth.  Taste and add more lemon juice if needed.

4. Pour the muhammara, chickpeas or beans, and broth into the Dutch oven. Bring to a simmer and let the sauce thicken for 10 minutes. Top the simmering stew with greens, cover the pot, and cook until the greens are tender, 5-7 minutes.

5. Serve warm, garnished with lemon zest, alongside crusty bread.

Entrées

Creamy One-Pot Spaghetti with Leeks

Ingredients:
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
3 scallions, thinly sliced
2 leeks, white and green parts only, trimmed and thinly sliced
1 medium shallot, chopped
1 anchovy, drained
Pinch of crushed red pepper
1 pound spaghetti, noodles broken in half
3 ¾ cups chicken stock (we used broth and it was delicious)
¾ cup heavy cream
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons chives, chopped
¼ cup grated parmesan

Directions:
1. In a pot, heat the olive oil.

2. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes.

3. Add the anchovy, crushed red pepper, spaghetti, stock, cream and the 1/2 teaspoon of salt and bring to a boil.

4. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes.

5. Stir in the chives and 1/4 cup of cheese; season with salt.

6. Serve the pasta with extra cheese on the side.

Entrées

Waste-Free Ham and Cheese Risotto

Ingredients:
4½ to 5 cups vegetable or chicken broth
6 whole scallions, trimmed
6 tablespoons butter
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1 cup diced smoked ham
1 cup tightly packed, chopped, raw spinach
1/2 cup grated parmesan
Salt

Directions:
1. Heat the broth in a 2-quart pot over low heat and keep warm while you make the risotto.

2. Cut the white and light green parts of the scallions from the dark green part. Finely dice the white and light green parts. Cut the greens thinly, on the diagonal.

3. Melt the butter in a 4-quart, heavy-bottomed pot over medium low heat. Add the diced white and light green parts of the scallion. Cook until the scallions are translucent, 3-4 minutes, but watch carefully that they do not brown. Stir in the rice and coat it well in butter. Raise the heat, add the wine and allow it to evaporate.

4. Add the warm broth, 1 ladleful at a time and allow the rice to absorb it before adding the next ladleful, stirring all the while. Add just enough of the remaining broth until the rice is cooked but still has a bit of a bite, 15-18 minutes. Stir in the ham, spinach, and all but 2 tablespoons of the sliced scallion greens. The spinach will cook in the hot risotto.

5. Stir in the cheese and salt to taste. Transfer the risotto into warm bowls and garnish with the remaining sliced scallion greens. Serve hot.

Entrées

Mexican-Spiced Shrimp Bake

Ingredients:

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
1 Zucchini
2 cloves Garlic
1 Poblano Pepper
¼ cup Panko Breadcrumbs
¼ cup Sour Cream
⅓ cup Tomatillo-Poblano Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Directions:
1. Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2. Wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced zucchini and diced pepper to a medium baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.

3. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

4. Peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. 

5. Place shrimp in a bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially baked vegetables. Evenly sprinkle the breadcrumb topping over the shrimp and vegetables.

6. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.

7. In a bowl, combine the sour cream and tomatillo sauce. Season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and sauce.