creamy summer squash pasta

from Bon Appétit ingredients 2 pounds zucchini or summer squash (4–6)1 large shallot or ½ small onion4 large garlic cloves3 Tablespoons extra-virgin olive oil¼ teaspoons crushed red pepper flakes2 teaspoons Diamond Crystal or 1 ¼ teaspoons Morton kosher saltFreshly ground black pepper12 ounces pappardelle, spaghetti, linguine, bucatini, or other long pasta1 lemon½ ounces Parmesan, plus... Continue Reading →

seared summer squash & halloumi burgers

slightly adapted from Bon Appétit ingredients 2 medium summer squash6 – 8-ounce package Halloumi cheese2 – 3 Tablespoons extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice (can also use pepperoncini)1 teaspoon honey4 hamburger buns⅓ cup basil leaves method Trim ends from squash. Cut crosswise into 3”-long cylinders;... 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 →

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 →

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 →

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 →

pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

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