Fettuccine with Shrimp and Tomatoes

Ingredients 1 lb dried fettuccine (linguine is also a fine choice) Olive oil 4 cloves of garlic, roughly chopped Crushed red pepper to taste 1 lb small tomatoes, mixed colors preferred fresh oregano, chopped Italian parsley, chopped 1 lb 16-20 shrimp, peeled and deveined Parmesan cheese, for serving (optional) Salt a large pot of waterContinue reading “Fettuccine with Shrimp and Tomatoes”

Skillet Spanakopita

Courtesy of The New York Times Cooking Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach isContinue reading “Skillet Spanakopita”

Aloo Samosas (potato hand pies)

Recipe credit: adapted from method learned from Ganga Tantuwaya Samosas are essentially a small hand pie with a savory filling, often potato-based, that are traditionally fried. The style of food was brought to the Indian subcontinent by visiting merchants from Islamic dynasties in the region. Popular sauces/toppings include chaat (yogurt), chutney, and/or tamarind sauce. VariousContinue reading “Aloo Samosas (potato hand pies)”

Massaged Kale Salad with Vinaigrette and Herbs

Ingredients Kale (lacinato works best, but you can use any kind) 1 Tbsp fresh lemon juice sprinkling of salt Assorted fresh herbs, thinly sliced veggies, nuts, fruit, etc. 1/4 cup champagne vinegar, lemon juice, balsamic, or wine vinegar 3 Tbsp honey 1/2 cup olive oil salt and pepper to taste zest from 1 lemon 1Continue reading “Massaged Kale Salad with Vinaigrette and Herbs”

Roasted Beets and Green Beans with Cheese and Pecans

Ingredients 1-2 lb beets, washed and trimmed 1-2 lb green beans, trimmed and washed 3-4 oz soft sheep’s milk or goat cheese 2 cups pecans, toasted 3 Tbsp olive oil mixed fresh herbs, if desired 2 garlic cloves, peeled and minced 1/4 cup reduced balsamic vinegar (see note) salt and pepper to taste Preheat ovenContinue reading “Roasted Beets and Green Beans with Cheese and Pecans”

Turnips and Black Barley with Miso Butter

Ingredients 8 oz black barley (or regular) pinch of salt 1-2 lb turnips, peeled and finely diced 1/2 cup white miso paste 1 stick of butter (8 Tbsp) 1-2 Tbsp fresh herbs, such as thyme salt and pepper to taste Simmer the barley in lightly salted water until tender. Rinse and drain. In a steamerContinue reading “Turnips and Black Barley with Miso Butter”

Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh

Adapted from Bon Appétit [recipe] Ingredients 2 pounds carrots, peeled and cut into 3″ pieces 2 large red onions, each cut through root end into 8 wedges 1 large fennel bulb, cut into 1/2″ wedges 4 Tbsp olive oil, divided kosher salt, fresh ground pepper 1/2 cup labneh (Greek yogurt works too) 1/3 cup ItalianContinue reading “Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh”

Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce

Ingredients 1 box phyllo dough, thawed per instructions 4 cups chard, tough stems removed and chopped 1/2 pound new potatoes, washed and finely chopped 6 large cloves of garlic, peeled and finely chopped 1 onion, peeled and finely chopped 1/2 white wine 1 cup parmesan cheese, if desired 1.5 sticks (12 Tbsp) of butter 3Continue reading “Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce”