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 →

broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

stovetop spinach-artichoke dip

from Bon Appétit. ingredients FOR THE BREAD BOWL 1 large sourdough boule or other round country loaf (about 10" in diameter)5 Tablespoons extra-virgin olive oil, dividedKosher salt FOR THE DIP 4 Tablespoons. unsalted butter6 garlic cloves, finely grated2 15-ounce cans artichoke hearts, drained, quartered10 ounces baby spinach or frozen chopped spinach, thawed1 ½ teaspoons (or... Continue Reading →

spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

spinach artichoke stuffed pretzels

from Half Baked Harvest. ingredients PRETZELS 1/2 cup warm water2 Tablespoons light brown sugar2 1/4 teaspoons active dry yeast1 cup wheat beer, at room temperature1 stick (1/2 cup) salted butter1 1/2 teaspoons sea salt or kosher salt4 1/2 cups all purpose flour2/3 cups baking soda (for boiling the pretzels)1 egg, beatenCoarse sea salt FILLING 4 ounces cream cheese1/2 cup shredded mozzarella cheese1/2 cup grated parmesan cheese1 clove garlic, minced or grated1/2 teaspoon crushed red pepper flakes1/2 cup frozen chopped... Continue Reading →

lentil-smothered greens on fried bread

lightly adapted from Bon Appétit. ingredients ⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving 1 medium onion, finely chopped 4 celery stalks, finely chopped 11 garlic cloves, 10 smashed, 1 left whole ¾ teaspoon crushed red pepper flakes 1½ teaspoon smoked paprika, plus more for serving 1 teaspoon kosher salt, plus... Continue Reading →

socca with spinach

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. slightly adapted from Bon Appétit. ingredients ½ cup chickpea flour 4 Tablespoons extra-virgin olive oil, divided Kosher salt 3 garlic cloves, divided 1 15-ounce can chickpeas, drained 1 Tablespoon za’atar (or curry powder, chile powder, or... Continue Reading →

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