1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
3/4 c. Italian parsley leaves, lightly packed
1/4 c. pine nuts or toasted walnuts
3 garlic cloves
1/2 lemon, juiced
1/2 c. olive oil
1 tsp. salt
1 c. Parmesan cheese, plus more for garnish
2 TBSP salt for potato/green bean/pasta water
3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
12 oz. green beans, cut in 1 inch pieces
1 lb. dried fettuccine (can use fresh)
Reserved 1/2 c. pasta water, optional see below
Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
Bring a large pot of water to a boil and add the 2 TBSP salt.
If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.
2 1/2 lb. butternut squash, peeled, seeded, and cubed
3 large carrots, cut into 1 inch pieces
1 celery stalk, but into 1 inch pieces
1 Granny smith apple, cored and chopped
4 c. chicken stock
Kosher salt and freshly ground black pepper, to taste
1/3 c. heavy cream
2 TBSP chopped fresh chives
Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
Serve immediately, sprinkled with chives and a little extra cream.
In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
Top individual portions with Parmesan or Pecorino Romano cheese.
In a large skillet heat 1 TBSP olive oil over medium-high heat. Once hot, add the diced onion and salt and saute for 2-3 minutes. Next add garlic and saute for 2 more minutes.
Add cumin through tomato paste and saute for 2 minutes; then add the remaining 1 TBSP olive oil.
Next, add the diced bell pepper and saute for 2 minutes, stirring to combine with the garlic and onion; then add the diced tomatoes and raise the heat to medium-high. Stir the tomatoes occasionally until the mix reaches a vigorous simmer, and at that point cover the pan and lower the heat to medium. Simmer for 15 minutes, stirring occasionally to prevent scorching and periodically using a wooden spoon to crush the tomatoes, creating a saucier texture.
After 15 minutes, remove the skillet from the heat and uncover. Using the back of a wooden spoon, smash the tomatoes for 1-2 minutes to improve the texture of the sauce. Return the skillet to medium heat, uncovered, and simmer for 5 minutes.
After simmering, remove the skillet from the heat and create 4-5 divots of the surface of the sauce, making sure they are large enough for an egg to nestle into. Working with one egg at a time, crack the eggs first into a cup and then use the cup to gently drop the eggs into the divots. Cover the skillet, and return to medium heat and cook for 5 minutes, just until the egg whites are set. Remove from heat.
1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
1/2 c. soy sauce
1/4 c. rice wine vinegar
2 TBSP chili paste
3 TBSP brown sugar
1 TBSP cornstarch mixed with 5 TBSP water
1/4 c. crushed peanuts
1 bunch of green onions, sliced
Spaghetti: Cook spaghetti according to package and set aside.
Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
Veggies: Chop onion, red pepper, and garlic and set aside.
Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.
Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.