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,…

black bean tacos with mushrooms

by Carla Lalli Music. ingredients 3 Tbsp grapeseed or canola oil 1 garlic clove, sliced 12 oz cultivated mushrooms, cut into 1/2-inch slices (a mix of shiitake, oyster, and button works well) 1 tsp cumin seeds 2 cups cooked black beans 1/4 cup salsa of choice optional: corn tortillas (2-3 per person) sour cream or…

cacio e pepe

by Samir Nosrat. ingredients Salt 1 pound spaghetti, bucatini, or tonnarelli pasta Extra-virgin olive oil 1 Tbsp very coarsely ground black pepper 4 oz pecorino Romano, very finely grated (about 2 cups) method Set a large pot of water over high heat and bring to a boil. Season generously with salt until it tastes like…

saffron butterflies

from Sundays at Moosewood. ingredients 1/2 lb farfalle 2/3 cup peas, fresh or frozen 2 Tbsp butter A few saffron threads (about 1/4 tsp) 1/2 heavy cream 3 oz bel paese cheese or Parmesan, grated method Boil pasta noodles in salted water. A few minutes before the pasta is done cooking, add frozen peas to…

saag paneer (but with feta)

Adapted from bon appetit. ingredients ¼ cup plus 2 Tbsp. ghee 2 Tbsp. coriander seeds ¼ tsp. ground cardamom 1 small onion, chopped 1 garlic clove, finely chopped 1 1½” piece ginger, peeled, chopped 1 lb. spinach (about 12 cups) 1 small Indian green chile or serrano chile, coarsely chopped 1½ tsp. fresh lime juice…

yellow lentil dal

adapted from Food and Wine. note: The dal can be refrigerated overnight. Reheat before serving, stirring in a little water. ingredients 1 cup split yellow lentils or toor dal (about 7 oz) 4 cups vegetable broth 2 Tbsp minced fresh ginger 1/2 tsp turmeric 1 large zucchini, cut into 1-inch pieces Salt 1 Tbsp vegetable oil…

creamy mushroom pasta

adapted from Delicious Everyday. ingredients 2 Tbsp olive oil 14 oz mushrooms, washed and sliced 2 shallots, peeled and diced 4 garlic cloves, minced 2 tsp rosemary or thyme finely chopped 3 1/3 cups vegetable stock 12 oz pasta  2 1/2 cups milk  2 tsp salt 2 Tbsp nutritional yeast or parmesan 2 tsp white miso method Place a large lidded frying pan over a medium high heat. The pan should be wide enough…

cheesy roasted garlic and cauliflower soup

ingredients 1 bulb of garlic, peeled and cloves separated small head cauliflower, broken into florets 2 small potatoes, peeled and chopped 2-3 sprigs of rosemary or ~2 tsp dried rosemary 1 red onion, sliced 2-3 tbsp olive oil 2-3 cups vegetable stock 1/2 cup shredded cheese of choice (I used a mix of wild onion…