• Garlic Tofu Drunken Noodles

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 package of extra firm tofu
    • 2 TBSP + extra cornstarch
    • 1 TBSP olive oil
    • Salt, to taste
    • 14-16 oz. wide rice noodles
    • 2/3 c. soy sauce
    • 1/2 c. sweet Thai chili sauce
    • 1/4 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 2 TBSP sushi ginger, chopped
    • 1/2 c. water
    • Chili flakes, to taste
    • 8 oz. green beans or asparagus
    • 2 TBSP butter
    • 1 shallot, minced
    • 2 bell peppers, thickly sliced
    • 1 bunch of green onions, chopped
    • 8 garlic cloves, minced
    • Serve with basil or Thai basil, chopped and sesame seeds

    Directions:

    1. Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
    2. Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
    3. Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
    4. Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
    5. Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
    6. Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
    7. Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.

    Garlic Tofu Drunken Noodles:

  • Vegetarian Green Chile Sauce

    Recipe adapted from Rancho De Chimayo Cookbook.

    Ingredients:

    • 4 c. vegetable broth
    • 1 quart sized bag of frozen roasted green chiles, thawed and chopped
    • 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
    • 1 TBSP onion, minced
    • 1 tsp. garlic salt, or more to taste
    • 2 TBSP cornstarch dissolved in 2 TBSP water

    Directions:

    1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
    2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
    3. Taste and adjust seasoning.

    Vegetarian Green Chile Sauce:

  • Dilly Chopped Salad

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    Dressing:

    • 2/3 c. olive oil
    • 1/4 apple cider vinegar
    • 2 TBSP mayonnaise
    • 2 TBSP honey
    • 1 TBSP honey Dijon mustard
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • 1 c. pitted Castelvetrano olives, sliced
    • Radishes, sliced
    • Cucumbers, chopped
    • Red peppers, chopped
    • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
    • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
    • 1/2 c. pepitas or pistachios
    • Bunch of dill, chopped
    • Salt and vinegar chips

    Directions:

    1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
    2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
    3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

    Chopped Dilly Salad:

  • Lebanese Rice

    Recipe adapted from Feel Good Foodie.

    Ingredients:

    • 1 TBSP olive oil
    • 2 onions, chopped
    • 1 c. basmati rice, rinsed
    • 1/2 tsp. 7 spice
    • 1/4 tsp. ginger
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cumin
    • 1/8 tsp. turmeric
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 1/2 c. water

    Directions:

    1. In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
    2. Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
    3. Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.

    Lebanese Rice:

  • Falafel Smash Wraps

    Recipe adaped from Dr. Vegan at Vegeanrecipe_ideas.

    Ingredients:

    • 14 oz. can chickpeas, drained and rinsed
    • 1/2 c. parsley, chopped
    • 1/4 c. cilantro, chopped
    • 1 TBSP flour
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1 tsp. cinnamon
    • 1/2 tsp. red pepper flakes
    • 3/4 tsp. salt
    • Olive oil
    • Tortillas
    • Serve with pickles, tomatoes, onion, and/or parsley and garlic mayonnaise sauce: mayonnaise and garlic to taste

    Directions:

    1. Falafel Mixture: In a food processor, add the chickpeas through salt, and pulse to combine. Mixture will be quite crumbly. While pulsing, add enough olive oil so that the mixture comes together and doesn’t crumble. Add mixture to a bowl and refrigerate for 30 minutes to firm up.
    2. Prepare Falafel Smash Wrap: Take a tortilla and press a thin layer of the mixture firmly onto the entire surface of the tortilla. If mixture is dry, crumbly, or won’t stick to the tortilla, mix in some more olive oil. I was able to get 3 smash wraps on 8 inch tortillas.
    3. Cook Falafel Smash Wrap: Heat a skillet over medium high heat; then add olive oil to the skillet. Once olive oil is hot, add the smash wrap falafel mixture side down and cook for 5-7 minutes, until mixture is crisp and browned. Carefully, with 2 spatulas flip the tortilla over to heat the tortilla for 30 seconds, and then remove from skillet.
    4. Assemble: Take a falafel smash wrap and spread desired amount of garlic mayonnaise sauce, and then add pickles, tomatoes, onion, and/or parsley, and then roll up and slice.

    Falafel Smash Wraps:

  • Spinach Ricotta Gnocchi with Gorgonzola Sauce

    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Dough Ingredients:

    • 60 g. frozen spinach
    • 365 g. ricotta
    • 2 eggs
    • 3 egg yolks
    • 50 g. Parmesan cheese
    • 10 g. salt
    • 310 g. 00 flour, plus more for dusting
    • Semolina flour as needed for dusting

    Dough Directions:

    1. Thaw spinach in advance, and squeeze out excess liquid.
    2. In a food processor add the spinach and ricotta and pulse until smooth and well incorporated. In a bowl, and the spinach ricotta mixture, and whisk in the eggs, parmesan cheese, salt, and about 1/3 of the flour.
    3. Place the remaining flour on your work surface in a mound, create a crater in the center and add the ricotta mixture. Use a bench scraper to cut the flour and ricotta mixture together until it’s a shaggy dough pile.
    4. Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
    5. Heavily sprinkle your work surface with semolina and put the dough ball in the middle. Sprinkle the top of the dough ball with semolina and cover with a clean towel. Let rest for at least 30 minutes, or up to 4 hours.
    6. Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
    7. One piece at a time, cut the dough into half inch wide strips and gently roll a few times until the strip is rounded and like a snake. Use more semolina if the snake strip is sticking to your work surface.
    8. Dust the top of the snake with semolina and cut into half inch long pieces. Sprinkle the gnocchi with more semolina and lay on a parchment lined tray until ready to cook.

    Spinach Ricotta Gnocchi with Gorgonzola Ingredients:

    • Spinach ricotta gnocchi
    • 3 oz. gorgonzola dolce
    • 2 TBSP unsalted butter, sliced into a few pieces
    • Roasted red peppers, sliced
    • Summer baby squash, thinly sliced
    • Any preferred vegetables, raw or roasted
    • 12 basil leaves, sliced for garnish
    • Dill, chopped for garnish
    • Parsley, chopped for garnish
    • Olive oil for garnish
    • Squeezed lemon for garnish


    Spinach Ricotta Gnocchi with Gorgonzola Directions:

    1. Bring a large pot of water to a boil and then add salt.
    2. Herbs and Veggies: Pick herbs off stems, and chop as desired. Using a mandolin (or shave), thinly slice veggies, like summer baby squash. In a skillet or the oven, roast red pepper until charred, and slice.
    3. Cook Gnocchi: Place gnocchi in the boiling salted water and cook until they float. Once they float, cook for 1 minute. Test to make sure center isn’t doughy. Repeat until all gnocchi are cooked.
    4. Gorgonzola Sauce: In a large mixing bowl, crumble gorgonzola and add the butter. When the gnocchi is finished cooking, remove the gnocchi with a slotted spoon/spider and place on top of the gorgonzola and butter. Gently toss to coat with the melted gorgonzola and butter. Repeat until all gnocchi are added to the bowl, adding a few splashes of gnocchi cooking water as you go.
    5. Plate: Individually plate the gnocchi, garnish with herbs and shaved and/or roasted vegetables; then drizzle with olive oil and a squeeze of lemon juice.

    Spinach Ricotta Gnocchi with Gorgonzola Sauce:

  • Rocket Salad/Sensation Salad

    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 tsp. lemon zest
    • 2 tsp. lemon juice
    • Pinch of salt
    • 1 garlic clove, minced and smashed
    • 2 TBSP olive oil
    • 1/4 c. grated parmesan cheese, microplaned
    • 5-6 oz. arugula
    • 2-3 radishes (or other veggies), sliced
    • Parmesan cheese cheese, microplaned to serve
    • Fresh cracked pepper
    • Fresh basil (or any herbs), chopped to serve

    Directions:

    1. In a large salad serving bowl, add the lemon zest, lemon juice, salt, and garlic and let sit for a few minutes. Then stir in the olive oil and parmesan cheese. Add the arugula and radishes (or any other veggies you like), and toss thoroughly to dress the greens.
    2. Top with more parmesan, fresh cracked pepper, and herbs.

    Rocket Salad/Sensation Salad:

  • Tapenade Bruschetta

    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 garlic clove
    • 3 anchovies
    • Zest from 1 lemon
    • 1 TBSP lemon juice
    • 1 pinch crushed red pepper
    • 3 TBSP olive oil
    • 1 c. Castelvetrano olives
    • 1/4 c. capers, chopped
    • 3 TBSP parsley, finely sliced
    • 4 TBSP red onion, minced
    • 1 baguette, sliced and toasted

    Directions:

    1. In a food processor, add the garlic anchovy, lemon zest, lemon juice, crushed red pepper and olive oil. Pulse until everything is chopped to bits.
    2. Add the olives and pulse until almost smooth.
    3. Transfer the olive mixture to a bowl, and stir in the capers, parsley, and onion. Add more olive oil, if needed.
    4. Smear tapenade onto the tasted baguette slices.

    Tapenade Bruschetta:

  • Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Roasted Garlic Hummus with Za’atar

    Recipe from Abbey Cochran at Honeycomb Kitchen Shop.

    Ingredients:

    • 1 bulb of garlic, roasted until soft
    • Olive oil
    • 1 can chickpeas, rinsed and drained
    • 1/2 tsp. baking soda
    • 2 lemons, juiced
    • 1/2 – 1 tsp. salt
    • 1/2 c. tahini
    • 2-4 TBSP ice water
    • 1/2 tsp. ground cumin
    • 1 TBSP olive oil + more for garnish
    • 1 TBSP za’atar for garnish
    • Serve with carrots, sweet peppers, cucumbers, etc.

    Directions:

    1. Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
    2. Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
    3. Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
    4. Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.

    Roasted Garlic Hummus with Za’atar: