shepherd’s pie

adapted from the New York Times. ingredients FOR THE TOPPING (double if you want a thick layer of potatoes on top) 1 Tablespoon kosher salt, plus more for seasoning1 pound russet potatoes, peeled and quartered (about 3 large)3 Tablespoons unsalted (vegan or dairy) butter¼ cup unsweetened almond (or dairy) milk¼ cup sour cream (vegan or dairy)optional: ¼ cup packed... Continue Reading →

sad boy pasta

...not at all sad! Just a great thing to make when you don't have a lot in the pantry. slightly adapted from Alex Delany. ingredients 5 garlic cloves, smashed 2 Tablespoons olive oil 6 egg yolks (save the whites for an omelet or meringue) 16 ounce box of pasta (gemelli, fusilli, or some other shape... Continue Reading →

black pepper tofu with green beans

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the... Continue Reading →

15-minute penne with vodka sauce

ingredients 6 oz whole wheat penne 1 1/3 cups frozen peas 2 servings (~3.5 oz) Gardein seven grain crispy tenders 16 oz vodka blush sauce (from refrigerated section of grocery store) optional toppings: shaved parmesan, basil, freshly ground black pepper method Bake the chickn tenders according to package directions. While they are baking, cook the... Continue Reading →

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