savory apple galette

ingredients 2 cups all-purpose flour, plus more for dusting1¼ teaspoon kosher salt¾ cup (1½ sticks) chilled unsalted butter, cut into pieces1 Tablespoons apple cider vinegar2 medium apples (I used honeycrisp + pink lady)Juice from ½ lemon 2 Tablespoons whole grain mustardpinch of cayenne3-4 large shallots4 oz firm cheese (such as Asiago, sharp cheddar, or Gouda),... Continue Reading →

corn cake stacks with arugula

slightly adapted from Beekman 1802 ingredients 2 cups fresh corn kernels (from 2 ears of corn)¼ cup finely diced red bell pepper 2 Tablespoons cornmeal 1 teaspoon sugar¾ teaspoon Kosher salt¼ teaspoon baking powder 2 large eggs 4 Tablespoons olive oiloptional: 2 - 4 ounces shredded aged Cheddar cheese 2 cups baby arugulaLemon method In... Continue Reading →

za’atar tomato & chickpea flatbread

ingredients 10-ounce can seasoned chickpeas, drained (like TJ's cumin parsley chickpeas)2 pieces naan or other large flatbread1 large heirloom tomatoza'atar, to taste½ cup plain yogurt¼ cup finely chopped parsleycitrus hot sauce (like TJ's yuzu kosho hot sauce), to taste method Thinly slice the tomato and place in a single layer. Sprinkle with za'atar and salt,... Continue Reading →

mediterranean couscous salad

from Cookie and Kate ingredients 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)⅓ cup pine nuts⅓ cup extra-virgin olive oil2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)1 large shallot, finely chopped (about ½ cup)2 cloves garlic, pressed or minced½... 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 →

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 →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

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