kale reuben

lightly adapted from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil4 garlic cloves2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn1 cup sauerkraut, drained¼ cup whole-milk Greek yogurt1 teaspoon hot sauceKosher salt4 slices rye or whole wheat bread4 slices Swiss cheese (about 4 ounces total)¼ cup finely grated Parmesan2 Tablespoons mayonnaise method... Continue Reading →

open-faced eggplant sandwiches with ricotta and pickled onions

If you don't want to make the pickled onions, I suggest subbing sliced pepperoncini or banana peppers. from Bon Appétit. ingredients ½ small red onion, thinly slicedBig pinch of sugarKosher salt3 Tablespoons red wine vinegar, divided1 small eggplant (about 8 oz.), sliced ¼" thick1 Tablespoons plus 1½ tsp. extra-virgin olive oil, plus more for brushingFreshly... Continue Reading →

zucchini-lentil fritters with lemony yogurt

from Bon Appétit. ingredients LEMONY YOGURT ¾ cup whole-milk yogurt2 Tablespoons fresh lemon juice½ teaspoons sugarKosher salt FRITTERS 1 cup red or green lentils (masoor dal)1 medium zucchini (about 5 ounces)½ medium onion, thinly sliced1¾ teaspoons kosher salt, divided, plus more½ teaspoon Kashmiri chile powder or ¼ teaspoon cayenne pepper¼ teaspoon ground turmeric1 cup parsley... Continue Reading →

farmer’s market bowls

lightly adapted from Bon Appétit. ingredients 1 cup quinoa, bulgur, barley, semi-pearled farro, or your favorite grain Kosher salt 4 large eggs 3 small Persian cucumbers, very thinly sliced 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey 1 14-ounce block extra-firm tofu, drained 3 Tablespoons plus ¼ cup grapeseed or vegetable oil, divided 2 Tablespoons... Continue Reading →

charred peppers with lemon ricotta & cucumbers

from Bon Appétit. ingredients ½ cup walnuts 6 Tablespoons extra-virgin olive oil, divided, plus more for drizzling 4 sweet Italian frying peppers (or Anaheim chiles or shishito peppers) 1½ cups whole-milk ricotta 1 lemon 6 medium Persian cucumbers (about 1 pound), sliced on a deep diagonal 1 cup mint leaves, torn if large method Place... Continue Reading →

fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

Kathryne Taylor’s Greek nachos

  from the book Love Real Food. ingredients TOASTED PITA WEDGES 4 whole wheat pitas (7-inch) Extra-virgin olive oil, for brushing Kosher salt MEDITERRANEAN SALAD 1 15-ounce can chickpeas, drained and rinsed 1 medium tomato, finely chopped (or 1 cup chopped grape tomatoes) 1 small cucumber, finely chopped 1/4 cup chopped green onion (about 2)... Continue Reading →

naan-zanella

A perfectly refreshing summer salad! adapted from Food Network. ingredients 1 store-bought naan, large diced 2 Tablespoons olive oil Kosher salt, to taste 1 cup heirloom cherry tomatoes, cut in half 1 small cucumber, halved and sliced into half-moons 1/2 cup sliced strawberries or peaches (or favorite seasonal fruit) Balsamic reduction, for drizzling optional, for... Continue Reading →

Create a website or blog at WordPress.com

Up ↑