cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

romesco sauce

from Cookie and Kate. ingredients One 16-ounce jar of roasted red peppers, drained½ cup raw or roasted almonds (unsalted)¼ cup oil-packed sun-dried tomatoes, rinsed and drained2 medium-to-large cloves garlic, peeled and quartered (roast if you want a less intense garlic taste!)1 Tablespoon sherry vinegar or red wine vingar1 teaspoon smoked paprika½ teaspoon fine sea salt, to taste¼ teaspoon cayenne pepper½ cup extra-virgin olive oil... Continue Reading →

spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

uunifetapasta

We had to try the dish that caused a feta shortage in Finland. The original recipe is slightly adapted here. ingredients 1 pound / 450 grams pasta of choice (I used gemelli)1 block (7 ounces / 200 grams) greek feta cheese1/2 cup olive oil1 - 2 Tablespoons Calabrian Chile paste (or 1/2 - 1 teaspoon... Continue Reading →

broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

carrot & habanero tamales

lightly adapted from Bon Appétit. ingredients DOUGH 1 cup masa harina (about 5 ounces; preferably Bob’s Red Mill or Masienda)1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt¼ teaspoon baking powder2½ cups vegetable stock or low-sodium vegetable broth2 Tablespoons grapeseed or vegetable oil CARROT FILLING 4 medium carrots (about 1 pound), peeled and sliced... Continue Reading →

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