Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.
Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
12 oz. jar of sliced roasted red bell peppers
20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
1/2 c. feta cheese, crumbled
1/2 c. chopped flat-leaf parsley
1/3 c. olive oil
1/4 c. lemon juice
2-3 tsp. honey or maple syrup
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
1 French bread, cut in half or Focaccia from Trader Joes
Pepperoncini, sliced, to taste
Cheese (any), sliced
Turkey, thinly sliced
Iceberg lettuce, thinly sliced
Red onion, thinly sliced
Tomato, thinly sliced
Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
Sandwich: Slice French bread or focaccia in half. Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.
1/4 c. Calabrian chili peppers, about 10 peppers, stems removed and sliced
1 sweet onion, chopped
10.5 oz. cherry tomatoes
4 garlic cloves, minced
2/3 white wine, chicken broth, or water
8 oz. tomato sauce
2 c. baby spinach
Salt and pepper, to taste
Fresh basil, chopped
Cook pasta al dente according to package; drain and set aside.
Meanwhile, in a skillet heat olive oil and butter over medium heat. Add chilis, onion, and tomatoes to the skillet and then season with salt and pepper and saute over medium high heat until tomatoes are bursting, about 5 minutes. Then add the minced garlic and stir until fragrant, about 30 seconds to 1 minute.
Turn heat down and deglaze pan with wine, broth, or water and simmer for 3 minutes until liquid is reduced by half. Then stir in tomato sauce; then turn off heat and add spinach and toss until wilted and then add cooked pasta and toss to coat the pasta. Season with salt and pepper, to taste.
Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
Everything but the bagel seasoning
Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.
Prepare the the lemon-cumin dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
Prepare Quinoa: Cook according to package or using an Instant Pot — rinse the quinoa; spray the Instant Pot liner with cooking spray; add the rinsed quinoa; add the water (1:1.5 quinoa to water ratio); place lid on and cook for 2 minutes, and then allow a 10 minute natural release; remove lid and fluff. Quinoa triples in expansion after cooking.
For the Instant Pot: 1/2 c. quinoa : 3/4 c. water = 1.5 c. cooked; 2/3 c. quinoa : 1 c. water = 2 c. cooked; 3/4 c. quinoa : 1 c. + 2TBSP water = 2.25 cooked; 1 c. quinoa : 1.5 c. water = 3 c. cooked.
Assemble the falafel quinoa salad: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired. Top with crumbled feta. Serve over salad greens, optional.
1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
8-10 oz. baby spinach
1 c. basmati rice (or other long grain white rice or parboiled rice)
2 c. vegetable broth, water, or chicken broth
1/2 tsp. salt plus more if needed
1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
Crumbled feta cheese and chopped fresh herbs/green onions for serving
In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.
16 oz. block of super firm tofu, drained and pressed
1 1/2 tsp. cumin
1 1/2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. pepper
Juice of 1 lemon, about 2 TBSP
French fries, frozen or homemade
Wraps: tortilla, tofu, French fries, pickles, and garlic sauce (mix mayo and garlic to your liking)
Drain tofu and slice in half so that your have 2: 3 x 4 x 1 blocks, then wrap in a towel and place a heavy object on top to press the remaining water out.
In a small bowl, mix the cumin, curry powder, salt, and pepper and set aside.
Juice the lemon into a small bowl.
Put olive oil in a small bowl (start with 1 TBSP and add more as necessary).
Once the tofu is finished being pressed, slice the tofu into 1/2 inch slices – you’ll get 12-16 slices.
In a 9×13 baking dish, place the tofu slices. Then using a pastry brush, brush the slices with olive oil and lemon juice, and then sprinkle about 1/2 the spice mixture. Turn the slices over and repeat brushing with olive oil and lemon juice and then sprinkle with the remaining spice mixture. Let tofu marinate for about 1 hour.
After 1 hour, heat olive oil in a skillet on medium high heat. Add the tofu and leave undisturbed for 5 minutes, and then flip the tofu and leave undisturbed for 5 minutes.
In your wrap, add tofu, French fries, pickles, and garlic sauce.
French Fries: use frozen (and cook according to package) or make your own—1 russet potato, sliced into 1/4 inch strips, then soak in cold water bath for about 1 hour; then place fries on a towel and dry completely; once dried add fries to a bowl and add olive oil, salt and pepper, and paprika to your liking; cook in air fryer on 380F for 20-25 minutes, shaking every 5 minutes until reach desired doneness.