salmorejo

from Saveur. Please keep in mind that using quality olive oil, tomatoes, and vinegar will make/break this dish! ingredients 8 plum tomatoes (~1 lb), cored, halved, and seeded 1 clove garlic, crushed 1 baguette (about 10 oz.), cut into large pieces 1⁄2 small yellow onion 1 cup extra-virgin olive oil, plus more for drizzling 2... Continue Reading →

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bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch! ingredients 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils) 6 oz feta, crumbled 4 Roma tomatoes, seeded and diced 3 Tbsp olive oil 1/2 Tbsp balsamic vinegar 10 leaves fresh basil, chopped 1-2 cloves garlic, finely minced 1/2 tsp honey... Continue Reading →

vegetable and bean tostadas

adapted from America's Test Kitchen. ingredients 14 oz coleslaw mix 1 Tbsp finely chopped jarred jalapeños, plus ¼ cup brine ½ cup sour cream 3 Tbsp lime juice (~2 limes) 15 oz can vegetarian refried pinto beans 12 (6-inch) corn tostadas 2 Tbsp vegetable oil 2 onions, halved and sliced thin 3 green bell peppers,... Continue Reading →

spinach artichoke toasts

from Bon Appetit. ingredients ½ tsp kosher salt, plus more 10 oz baby spinach 1 14-oz can artichoke hearts 1 large garlic clove, finely chopped 2 oz Parmesan, finely grated (about ½ cup) 2 Tbsp mayonnaise Juice of ½ lemon Dash or 2 of hot sauce Freshly ground black pepper 2 oz chilled cream cheese,... Continue Reading →

winter panzanella

adapted from Food Network. ingredients FOR THE CROUTONS 1/4 cup unsalted butter 2 tsp finely chopped garlic 2 tsp finely chopped fresh thyme 6 cups day-old bread, cut into 1" cubes 6 Tbsp finely grated Parmesan, plus more for garnish Salt and freshly ground black pepper FOR THE SALAD 1 small red onion, sliced thinly... Continue Reading →

marinated manchego

from Bon Appetit. ingredients 1 head of garlic, cloves separated and peeled (about 12 cloves) 1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed ½ cup extra-virgin olive oil 3 sprigs rosemary Kosher salt 1 lb. young Manchego cheese, cut or broken into ¾" pieces method Cook garlic and oil in a... Continue Reading →

cheesy puff pastry bites

ingredients 2 sheets (~18 oz) puff pastry, rolled out into ~10x12" rectangles about 8 oz cheese (such as shredded dill garlic havarti, chunks of brie, etc.) 1 egg, beaten optional: cheese mix-in of choice (such as whole grain dijon, raspberry jam, etc.) optional: herbs for topping (such as thyme, basil, etc.) method Preheat the oven to... Continue Reading →

agedashi tofu

adapted from Just One Cookbook. ingredients 1 block soft tofu 4 Tbsp corn starch or rice flour 3-4 cups neutral flavor oil (vegetable, canola, etc.) SAUCE 1 cup kombu dashi 2 Tbsp soy sauce 2 Tbsp mirin OPTIONAL TOPPINGS 1 daikon radish (1 daikon = 2.5 cm) 1 green onion/scallion Bonito flakes (katsuobushi) Japanese seven spice (shichimi togarashi) method Wrap the tofu with 2-3 layers of... Continue Reading →

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