1/4 c. parmesan cheese, grated, reserve some for serving
Good olive oil, for drizzling
Black pepper, to taste
Directions:
Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
Add the rice and saute until will coated with the fat.
Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.
7-8 oz. Korean glass noodles – sweet potato starch noodles
2 eggs
2 TBSP avocado oil
6 large shitake mushrooms, sliced 1/3 inch thick, optional
1 yellow onion, sliced 1/3 inch thick
1 large red bell pepper, julienned ¼ inch thick
½ large carrot, julienned 1/8 inch thick
3 garlic cloves, minced
3 c. baby spinach, packed
2 green onions, chopped on angle for garnish
2 tsp. toasted white sesame seeds, for garnish
Can also add in any cooked protein
Directions:
These japchae noodles come together quickly so prep all your ingredients ahead of time.
Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
Place the eggplant, olive oil (use as much as needed to lightly coat the eggplant), 1 tsp. salt, and black pepper on the prepared sheet pan. Roast for 10 minutes, then remove eggplant and flip the eggplant, then return to the oven for 10 more minutes. After 20 total minutes of the eggplant roasting, add the onions, garlic, crushed red pepper to the baking sheet and drizzle them with olive oil and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ c. pasta cooking water, then drain and rinse pasta under cold water.
Grease your 9×13 baking dish and transfer the pasta to the baking dish. Add 1/2 the marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 c. mozzarella. Add the remaining marinara sauce and combine. Top with remaining 1 c. mozzarella.
Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with torn fresh basil to serve.
Serve with basil or Thai basil, chopped and sesame seeds
Directions:
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.
Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
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.
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.
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.
Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.
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:
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.
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.
In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
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.
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.
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:
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.
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.
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.
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.
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:
Thaw spinach in advance, and squeeze out excess liquid.
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.
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.
Knead the dough for about 5 minutes, until smooth. If it’s too sticky, dust it with a little bit more flour as needed.
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.
Using a cutting board or tray, gently flatten the dough until it’s approximately half an inch thick.
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.
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:
Bring a large pot of water to a boil and then add salt.
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.
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.
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.
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.
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:
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.
Top with more parmesan, fresh cracked pepper, and herbs.
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