Wednesday, July 5, 2017
Saturday, June 17, 2017
Monday, June 12, 2017
Thursday, May 11, 2017
Monday, March 20, 2017
beet gazpacho w/shrimp
1 package, 8.8 ozs, cooked beets, chopped, juices
reserved
1 large cucumber, 12ozs, peeled et chopped
1 1/2 lbs ripe tomatoes, 5 med, cored et
chopped
1 teaspoon chopped garlic
2 tbsps red-wine vinegar
1/4 cup extra-virgin olive oil, more for
drizzling
coarse salt
1/2 cup fresh basil leaves, more for serving
3/4 lb large cooked shrimp, for serving
crackers, for serving
1. puree beets w/juices, cucumber, tomatoes, garlic,
vinegar, oil, 1 tbsp salt, et basil in a blender or food processor until smooth.
season w/more salt to tastle. chill until ready to serve, at least 1hr et up to
1 day.
2. divide gazpacho among 4 serving bowls. drizzle w/oil,
et top w/shrimp et a few basil leaves. serve, w/crackers.
rigatoni w/eggplant et yogurt
2 tbsps extra-virgin olive oil, more drizzling
coarse salt et freshly ground pepper
1 lb rigatoni
1 tsp minced garlic
3 tbsps fresh lemon juice
3 tbsps tahini
1/2 cup chopped cilantro, small sprigs for serving
1 cup plain yogurt or sour cream
1. heat broiler w/rack 6 ins below heating element. drizzle eggplants generously w/oil; season w/salt. place on a rimmed baking sheet, cut-side down. broil until skins are blistered, 10mins. flip et broil until cut sides are blackened et eggplants are very soft, 8mins more.
2. meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. reserve 1 cup pasta water; drain pasta.
3. scoop flesh from eggplants, discarding skins; transfer to a large bowl. mash w/oil, garlic, lemon juice, et tahini. stir in pasta, 1/2 cup reserved pasta water, et cilantro. season w/salt et pepper. add more pasta water, a little at a time, until sauce evenly coats pasta. serve w/yogurt et cilantro sprigs, et drizzled w/oil.
sweet-potato shepherd’s pie
3 tbsp extra-virgin olive oil
coarse salt et freshly ground pepper
1 1/2 lbs ground beef
8 ozs cremini mushrooms, sliced, 3 cups
1 large onion, chopped, 2cups
1/2 cup pilsner-style beer
2 tsps dijon mustard
2 tsps cornstarch
1 1/4 cups chicken broth
1. preheat over to 425. cover potatoes w/2 ins water in a pot; bring to a simmercook until tender, 17mins. drain et return to pot. mash w/2tbsps oil; season w/salt.
2. place beef in a 10-in cast-iron skillet over med-high et cook, stirring occasionally et breaking up large pieces w/ a spoon, until browned, 11mins. transfer to a plate using a slotted spoon; pour off excess fat in skillet.
3. add tbsp oil. mushrooms, et onion to skillet; cook stirring occasionally, until browned, 6mins. add beer; cook until reduced, 3mins. whisk together cornstarch, mustard, et broth in a bowl; add to skillet et bring to a boil. return beef to skillet; season w/salt et pepper. top w/mashed potatoes. bake until bubbling, 30mins. serve hot.
grilled chicken et vegetable skewers
1 1/2 lbs boneless, skinless chicken thighs, 5, cut
n2 1 1/2-in wide strips
3 tbsp extra-virgin olive oil, divided, more
for dressingcoarse salt et freshly ground pepper
2 med zucchini, cut crosswise n2 1-inch-thick rounds
16 med. cipollini onions, 10ozs, peeled
16 medium cremini mushrooms, about 8ozs, trimmed
1 lemon, zested et juiced
1/2 cup coarsely chopped gresh flat-leaf parsley leaves
1. soak ten 12-inch wooden skewers in water 30mins; drain. preheat grill over med-high heat. meanwhile, toss chicken w/1tbsp oil; season w/salt et pepper. toss vegetables w/remaining 2 tbsps oil; season w/salt et pepper. divide chicken among 4 skewers. skewer vegetables separately, using 2 skewers for each vegetable.
2. place onion skewers on grill; cook 5mins. add chicken et zucchini skewers; cook, turning occasionally, 5mins. add mushroom skewers; cook until chicken et vegetables are cooked through et charred in places, 10mins. dress w/lemon zest et juice, oil, et parsley. skewers can be assembled et refrigerated up to 3hrs ahead; let sit at room temperature 30mins b4 grilling.
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