Tag Archives: vegetarian

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

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This Spanish recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria.

To make a sauce for pasta, combine mini sweet peppers (usually sold in a trio of colors) with an earthy cubanelle pepper and add heat with pepper flakes. Cherry, grape or homegrown slicing tomatoes, plus a couple tablespoons of tomato paste, form the sauce’s backbone.

Short pasta with a twisty or curly shape—such as casarecce, gemelli, cavatappi or campanelle—is ideal for ensnaring bits of tomato and peppers. As simple as it is, the end result is delicious!

NOTES: Don’t use regular bell peppers. Mini sweet peppers are more delicate, so they soften more readily, and their skins are more tender.
Also, don’t forget to save 1 cup of the pasta cooking water before draining the noodles. It is necessary to lend some body to the sauce. A good reminder not to toss out all of the water before reserving some, is to put your measuring cup and ladle inside the colander.

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12-16 oz. casarecce, gemelli or cavatappi pasta
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 2 pints cherry or grape tomatoes
  • 8 oz. sweet mini peppers in a mix of colors, stemmed and sliced into thin rounds
  • 1 medium cubanelle pepper, stemmed, seeded and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1/2 tsp. red pepper flakes
  • 1/4 cup lightly packed fresh basil, torn
  • 2 oz. pecorino Romano or ricotta salata, finely grated (1 cup)

Directions

  1. In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the tomatoes, sweet peppers, cubanelle pepper, garlic, tomato paste, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Stir, then cover and cook, stirring occasionally, until the tomatoes burst and the peppers have softened, 8 to 10 minutes.
  3. Stir in ¼ cup reserved pasta water, scraping up the browned bits, then add to the pasta along with another ¼ cup reserved pasta water. Cook over medium, stirring, until the pasta is al dente, about 2 minutes. If needed, adjust the consistency with additional reserved pasta water.
  4. Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the basil and cheese.

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Adapted from a recipe by Courtney Hill for Milk Street

Corn on the Cob with Melted Miso-Butter

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The fresh ears of corn are drenched in a creamy-salty richness of butter, miso, and salt, then topped with sliced scallions. For maximum flavor, sake is used as an added liquid (our version reduces the sake by half), but water works, too. Scallions and flaky salt, are the final flourish.

This recipe is loosely based on a grilled corn recipe from Milk Street in which the corn is also topped with toasted sesame seeds (we omitted). We opted to steam the corn and then drench it with a miso-butter mixture combined with an immersion blender.

The original recipe calls for the butter and miso to be melted in a skillet and whisked until emulsified. Ours never did emulsify, so we just put all ingredients (except scallions) into the immersion blender cup.

In fact, we doubled the butter mixture because we wanted leftovers for a corn sauté dish for an upcoming party. And we still had some leftover for future dishes! Think baked potatoes, streamed veggies, hot dinner rolls…

Corn on the Cob with Melted Miso-Butter

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. salted butter, melted
  • 2 Tbsp. white miso
  • 1/4 cup sake or water
  • 1 Tbsp. lime juice (missing in above photo)
  • 1 tsp. toasted sesame oil
  • Ground white pepper
  • 6 ears corn, husked
  • 2 scallions, thinly sliced

Directions

  1. Boil water in a large skillet. Add the ears of corn, turn off the heat and cover for 10 minutes.
  2. Meanwhile, using an immersion blender, emulsify the melted butter and white miso.
  3. Add in the sake, lime juice sesame oil and white pepper and continue blending until you have a smooth consistency.
  4. Remove corn to a platter, drain the water from the pan. Add the ears of corn back to the skillet and pour the miso-butter mixture over the ears, cover and let sit over low heat for a few minutes until warmed through.
  5. With tongs, lift each ear out of the skillet, letting excess mixture drip off, and place all earns on a platter. Sprinkle with scallions slices and serve immediately.
  6. Save remaining miso-butter mixture in a glass container with lid. Refrigerate. Let come to room temperature when ready to use again.

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Spanish Zucchini with Garlic and Sherry Vinegar

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Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but as the recipe from Milk Street explains, the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables.

Here, zucchini is used to make calabacines al ajillo, also a Spanish classic. Cut into spears, quickly cooked, then left to stand for a few minutes before serving, the summer squash soaks up the heady notes of toasted garlic and the fruity, peppery olive oil.

Since it was just the two of us for dinner, and we didn’t want leftovers, the recipe was cut in half. You can serve with lots of warm, crusty bread for dipping into the oil or as a side to seared or grilled white fish. Ours was paired with a couple of grilled pork chops and some fresh garden tomatoes and basil. This dish is great served warm or even at room temperature.

TIP: Don’t leave the seeds in the zucchini. The seedy cores quickly turn soft and spongy with cooking and release moisture that would water down the dish. Be sure to turn up the heat to medium-high after adding the zucchini to the skillet to help maintain the temperature of the pan and oil.

Spanish Zucchini with Garlic and Sherry Vinegar

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 medium zucchini (about 2 lbs. total)
  • 1/3 cup extra-virgin olive oil
  • 4 medium garlic cloves, thinly sliced
  • 2 dried árbol chilies, broken in half, seeds shaken out and discarded, OR ¼ tsp. red pepper flakes
  • 1 Tbsp. sherry vinegar
  • Kosher salt and ground black pepper
  • 1/2 cup lightly packed fresh flat-leaf parsley, chopped
  • Flaky salt (optional)

Directions

  1. Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Turn each half cut side down and slice it lengthwise about ¼ inch thick, then cut the strips crosswise into 2-inch sections.
  2. In a 12-inch skillet over medium, combine the oil and garlic, then cook, stirring often, until the garlic is softened and lightly golden around the edges, about 3 minutes. Add the zucchini and chilies; immediately increase to medium-high and cook, stirring occasionally, until the zucchini begins to brown at the edges, about 5 minutes.
  3. Stir in the vinegar, ½ teaspoon salt and ¼ teaspoon black pepper; cook, stirring often, until the zucchini is tender yet holds its shape, 7-8 minutes. Remove the pan from the heat and let stand for about 5 minutes to cool slightly and to allow the zucchini to absorb the flavors.
  4. Stir in the parsley, then taste and season with salt (if not using flaky salt) and with black pepper. If desired, remove and discard the árbol chilies (if used). Transfer to a serving dish and sprinkle with flaky salt (if using).

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Recipe by Courtney Hill for Milk Street

Pan-Seared Zucchini with Spicy Honey and Scallions

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Come summertime, zucchini is everywhere—if not in your own garden, then an abundance can be found at local farm markets, neighbor’s backyards and the nearby grocery store. But let’s forget dull and watery. “If you treat summer’s most ubiquitous squash with intention, it can sear like a steak and turn downright lush”—so claims Cook’s illustrated (CI). So we had to see for ourselves. OMG, the most luscious zucchini dish we’ve ever experienced!

For dense, meltingly soft, and dramatically browned zucchini, CI says to start by halving and scoring the cut surfaces of the squashes, rubbing them with salt, and briefly microwaving them. The salt and heat draws moisture from the flesh, and the slits provided escape routes for the water so that the surfaces are primed for browning.

Cooking in a well-oiled cast-iron skillet encourages rich browning; the metal holds the heat really well, and the fat facilitates heat transfer between the pan and the food. Covering the skillet for most of the cooking time traps moist heat that forces air out of the flesh and also dissolves its pectin, rendering the flesh fork-tender.

A mixture of honey and hot sauce, microwaved (or heated in a sauce pan) to a glaze consistency, adds sweetness with a bit of heat; while sliced scallions bring fresh crunch and color. If you taste the sauce by itself, it may seem too spicy. However, once it is spread on the cooked zucchini, it mellows into the perfect blend of sweet and spicy.

Instead of microwave: Reduce the honey mixture in a saucepan on the stovetop. Leave the salted zucchini cut side down on the paper towels for 30 minutes to drain and add a couple of minutes to the cooking time.

*NOTE: After reading other recipe reviewers comments that after you remove the lid from the pan and flip the zucchini, the pieces on the outer edge were not fully browned. This happened to us also. So if needed, rearrange zucchini from middle to outer edges, and cook the scored surfaces another 3 minutes without covering to char all pieces evenly.
Then flip, and cook another 3 minutes uncovered.

Pan-Seared Zucchini with Spicy Honey and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. honey
  • 1 Tbsp. hot sauce
  • 3 zucchini (8 oz. each), halved lengthwise
  • 2 tsp. kosher salt
  • 3 Tbsp. vegetable oil
  • 1 scallion, sliced thin on bias

Directions

  1. Whisk honey and hot sauce together in 1-cup liquid measuring cup. Microwave until mixture comes to boil, 30 to 45 seconds. Continue to microwave, stirring every 30 seconds, until sauce is slightly thickened, about 1 minute (sauce will continue to thicken as it cools).
  2. Using sharp paring knife, score cut sides of zucchini diagonally, about ¼ inch deep, at ½-inch intervals. Turn zucchini 90 degrees and score again in opposite direction. Place scored zucchini halves close to each other, cut side up, on cutting board. Sprinkle salt evenly over halves. Rub salt into cut sides until mostly dissolved.
  3. Line large plate with double layer of paper towels. Place zucchini cut side down on paper towels and press gently. Microwave until zucchini has exuded water and is hot to touch, about 3 minutes. Cut each piece in half crosswise.
  4. Spread oil over surface of cold 12-inch cast-iron skillet. Arrange zucchini cut side down in skillet and press to ensure that cut sides are flush with skillet surface (reserve paper towel–lined plate). Cover skillet. Cook over medium-high heat, rotating skillet one-quarter turn every 2 minutes for even cooking, until cut sides are deeply browned, 8 to 10 minutes.
  5. Slide skillet off heat. Uncover and turn zucchini cut side up. (*See above note regarding evenly browned surfaces.) Return to medium-high heat and continue to cook, uncovered, until paring knife meets little to no resistance when slipped into center of squash, 2 to 3 minutes longer. Transfer zucchini cut side up to reserved paper towel–lined plate to drain for 5 minutes.
  6. Transfer zucchini cut side up to platter. Drizzle with honey mixture, sprinkle with scallion, and serve.

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Adapted from a recipe by Andrea Geary for Cook’s Illustrated

Eggplant Chickpea Tagine

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The tantalizing aromas as this dish comes together make your mouth water, your nostrils flare (in a good way), and your stomach growl. There are a lot of spices that contribute to the flavor-packed meal, but don’t let that deter you.

NOTE: One of those spices Ras El Hanout, can be easily purchased at most supermarkets, but if you can’t readily find it, there is a recipe variation below. I suggest you make this a day or two ahead of time and have it on hand when ready to cook.

This amazing recipe addresses several dietary restraints such as gluten-free, vegan, vegetarian, and high-fiber, but does not lack in flavor! It is a simple, delicious tagine recipe with eggplant and chickpeas infused with Moroccan spices served over cinnamon-scented couscous.

It’s luscious and hearty, yet totally plant-based and vegan. Another plus is that it can be made ahead, as leftovers get even more flavorful as the flavors have time to meld. The eggplant is succulent and meaty, a deliciously satisfying way to cook it!

This vegan tagine recipe starts with cutting and salting the eggplant, which is so meaty and filling here, you really won’t miss the meat at all (well some of you may). Salting the eggplant will not only help remove bitterness but will also prevent the it from soaking up too much oil.

TIPS: Soaking the eggplant, not only seasons it, it helps remove some bitterness and helps the eggplant absorb less oil. Don’t skip this step. If leaving the raisins and apricots out, you will need to add a little sweetness, 1-3 teaspoons honey, sugar, something, to taste. Feel free to cook and bake in a tagine – if using a brand new tagine, make doubly sure you soak it first.

Eggplant Chickpea Tagine

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 extra-large eggplant (or two small)
  • 2 tsp. salt
  • Bowl of water
  • 6 Tbsp. olive oil (divided)
  • 1 large onion, diced
  • 6–8 garlic cloves, rough chopped
  • 3 stalks celery, chopped
  • 1 red bell pepper, seeded and chopped (or large carrot)
  • 1 Tbsp., ras el hanout, more taste
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/4 tsp. cinnamon
  • 14-oz. can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 tsp. salt, more to taste
  • 1/2 tsp. pepper
  • 14-oz. can chickpeas, drained, rinsed.
  • 2 cups vegetable broth
  • Optional Garnishes: Cinnamon scented couscous, cilantro, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 

  • 2 cups vegetable stock
  • 2 Tbsp. olive oil
  • 1 small cinnamon stick (or 1/2 tsp.)
  • 1/2 tsp. cumin
  • 1/2 tsp. granulated garlic (or onion)
  • 1/2 tsp. salt, more to taste
  • 1 1/2 cups dry couscous

Directions

  1. PREP EGGPLANT: Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
  2. Preheat the oven to 375F 
  3. Pan Sear: In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 1/4 cup oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through. Add more oil for second batch if pot is dry.
  4. Make the stew: Add 2 more tablespoonsmore oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper, lower heat to medium and cook until tender, about 5 minutes. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and vegetable broth. Bring to simmer, stirring.
  5. Nestle in the eggplant and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.
  6. Bake 20-25 minutes or until eggplant is tender and cooked through. While it’s baking make the couscous.
  7. Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavor overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, sprinkle with optional  Aleppo chili flakes and fresh cilantro. Perhaps add an additional drizzle of olive oil, or a dollop of yogurt, if you desire.
  8. Serve with the cinnamon-scented couscous.
  9. To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

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Adapted from a recipe by Sylvia fountaine

Ras el Hanout Recipe

Makes about 2 1/2 Tablespoons

  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3⁄4 tsp. sugar
  • 3⁄4 tsp. fresh ground black pepper
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. cayenne
  • 1⁄2 tsp. ground allspice
  • 1⁄2 tsp. ground fennel
  • 1⁄4 tsp. ground cloves

Thai Vegetable Curry

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This colorful, aromatic Thai Vegetable Curry recipe may be vegetarian, but it doesn’t skimp on flavor. Creamy coconut milk and Thai red curry paste create the perfect base for tender eggplant, crisp vegetables, and fragrant Thai basil. 

The beauty of this dish is its versatility. You can easily adjust the spice level by using less curry paste, and the vegetables can be swapped based on what you have in your fridge. We made some minor adjustments, but followed the recipe pretty closely otherwise. And it definitely has a kick to it, so cut back on the red curry paste if you have a more “delicate” palate.

Our Asian Mart was carrying Taiwan Basil as opposed to the Thai variety so we used that. And using just half of a red bell pepper? C’mon, that’s just silly, so we incorporated the entire pepper. We loved it!

Thai Vegetable Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. neutral oil (such as vegetable, canola, or avocado oil)
  • 1 Chinese eggplant, sliced on an angle into ½-inch/1cm thick slices
  • 2 cloves garlic, minced
  • 2 slices ginger, peeled and minced
  • 4 oz. Thai red curry paste
  • 2 tsp. brown sugar (or palm sugar)
  • 1 small onion, cut into small wedges, root end removed
  • 1 red bell pepper, seeded and chopped into 3⁄4″ chunks
  • 1 zucchini, halved lengthwise, and sliced on an angle
  • 6 oz. green beans, ends trimmed, and cut in half crosswise
  • 5 oz. bamboo shoots, drained
  • 2 tsp. vegan fish sauce or soy sauce
  • 13.5 oz. coconut milk
  • ½ cup Thai basil leaves
  • ¼ cup roasted peanuts, chopped, optional

Directions

  1. Heat a wok or large cast iron/carbon steel skillet over medium-high heat until it just starts to smoke. Add 2 tablespoons of oil, and spread it around to coat. Add the eggplant, and stir-fry for about 7 minutes, until the eggplant is lightly browned and tender. Drizzle in a little more oil during this process if the eggplant looks dry, and try to keep it in one layer so it sears on all sides. Transfer the eggplant to a dish and set aside.
  2. Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the sugar.
  3. Add the onion, bell pepper, zucchini, green beans, bamboo shoots, and vegan fish sauce (or soy sauce/regular fish sauce), and fry for 3 minutes, until the vegetables begin to get tender. Then reduce the heat to medium, and add the coconut milk and eggplant. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split.)
  4. Simmer for 4 minutes, or until the vegetables are crisp-tender. Stir in the Thai basil until wilted. Garnish with chopped peanuts if desired, and serve over steamed rice.

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Adapted from a recipe courtesy of The Woks of Life

Spicy Broccolini with Seared Tofu and Sesame Oil

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This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.

A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.

Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.

Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.

Spicy Broccolini with Seared Tofu and Sesame Oil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
  • 2 Tbsp. toasted sesame oil
  • 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
  • 1/3 cup lightly packed fresh cilantro
  • Toasted sesame seeds, to serve
  • chili oil (optional)

Directions

  1. In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
  2. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
  3. In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
  4. Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Cream of Celery Root and Apple Soup

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This delicious soup was a perfect first course for a Winter braised main dish. Not too heavy, and chock-full of flavor, amped up with texture from some homemade seasoned croutons and a light garnish of thyme leaves, it was instantly a fan favorite.

Celeriac, or celery root, is one of the unsung heroes of the root vegetable world. It can be eaten raw or cooked, is a terrific substitution for potatoes in many applications and is very healthy. If you’ve never used celery root, it is a relative of celery and is a very common ingredient in French or German kitchens.

In this recipe, it is combined with apple and leek to take advantage of the flavor of this ugliest of roots. Don’t be put off by its gnarly exterior. It has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. We often make a celery root and potato mash that is heavenly!

To finish, drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

Cream of Celery Root and Apple Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 oz. celery root, peeled and cut into 1/2-inch dice
  • 1 large leek, white and light green part only
  • 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice
  • 2 cups vegetable broth
  • 4 oz. dry vermouth or white wine
  • 1 cups heavy cream
  • 2 Tbsp. butter
  • Table salt, to taste
  • 1 pinch ground nutmeg
  • Freshly ground black pepper, to taste
  • Drizzle with extra-virgin olive oil
  • Garnish with croutons and thyme leaves

Directions

  1. Cut the white and light green part of the leek in half lengthwise, then cut crosswise into 1/2 inch slices. Place in a colander and wash thoroughly to insure removal of any sand.
  2. Add the butter to a large pot and heat it over medium until the butter melts and begins to foam. Add the leek and sauté until it becomes soft and lightly browned, about 5 to 7 minutes. Add the celery root and apple to the pot along with salt and pepper. Cook for 5 minutes longer
  3. Add the wine or hard cider, cover the pot, and cook another 5 minutes. Add the vegetable broth, place the cover on the pot and cook over medium-low heat for 20 minutes or until the celery root and the apple are very tender.
  4. Puree the mixture using an immersion blender or a stand blender.
  5. Add the cream, the nutmeg, and more salt and pepper to taste Cook a few minutes more over medium-low heat until the soup is hot and serve.
  6. Drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

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Recipe from ElPais.com

Vegan Dan Dan Noodles With Eggplant

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Sichuan dan dan noodles are traditionally made with ground pork, a spicy sauce and sui mi ya cai, or pickled vegetables, but this vegan version features pan-fried eggplant in place of the meat.

Cutting the eggplant into relatively chunky pieces and covering the pot with a lid while cooking is the key to achieving the right texture: It locks in moisture, ensures that the pieces don’t fall apart, and allows the flesh to become tender and smoky. Once tossed with the noodles and sauce, the eggplant breaks up and becomes creamy. If you don’t have tahini, you can substitute it with smooth peanut butter (our choice) or almond butter.

NOTE: You can also use egg noodles but the dish will no longer be vegan.

Vegan Dan Dan Noodles With Eggplant

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Sauce

  • 3 Tbsp. soy sauce
  • 3 Tbsp. black or rice vinegar
  • ¼ cup tahini (or Chinese/Japanese sesame paste)
  • 2 garlic cloves, peeled and finely grated or chopped
  • 1 (1-inch) piece of ginger, peeled and finely grated or chopped (about 1 Tbsp.)
  • 2 to 3 Tbsp. chile oil, chile crisp or doubanjiang
  • 2 tsp. granulated sugar

For the Noodles

  • 1 large eggplant (about 1¼lbs.), trimmed
  • Kosher salt (such as Diamond Crystal)
  • 12 oz. dried thin wheat noodles (see Note)
  • Neutral oil, such as canola or vegetable
  • 1 Tbsp. soy sauce
  • Black pepper
  • ½ tsp. ground Sichuan peppercorns (optional)
  • 2 scallions, white and green parts separated and finely sliced
  • A generous pinch of granulated sugar
  • Handful of cilantro leaves
  • 1 cup dry, unsalted roasted peanuts, roughly chopped
  • Chile oil or chile crisp, for serving

Directions

  1. Make the sauce: Combine the soy sauce, black or rice vinegar, tahini, garlic, ginger, chile oil and granulated sugar in a bowl, and whisk to combine. Set aside.
  2. Slice the eggplant crosswise into ¾-inch-thick circles, then cut each circle into 1½- to 2-inch pieces. (They should be quite chunky.)
  3. Bring a large pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the noodles, rinse just for a few seconds to remove some of the starchy water (they should still be hot), and allow them to drain.
  4. Meanwhile, cook the eggplant: Heat a wok or large, deep-sided skillet over medium-high. When hot, add 2 tablespoons of neutral oil along with the eggplant, soy sauce, 1 teaspoon of salt and a pinch of black pepper, and toss well to combine. Cover with a lid and cook for 6 to 7 minutes, tossing every 60 seconds. If it starts to burn, reduce the heat to medium. The eggplant is ready when it is caramelized and cooked all the way through but still intact. (Don’t let it get mushy.) Remove the lid, sprinkle with the ground Sichuan peppercorns (if using), the white parts of the scallions and the sugar, and season with ½ teaspoon of salt and a pinch of black pepper. Toss for 30 seconds and then turn off the heat.
  5. Add the reserved noodle cooking water to the bowl of sauce and whisk to combine. Divide the sauce among four serving bowls.
  6. Divide the noodles among the four bowls, on top of the sauce. Finish each bowl with eggplant, scallion greens, a few cilantro leaves and some peanuts.
  7. To eat, toss everything together so that the noodles and eggplant are well coated in the sauce. Serve topped with chile oil or crisp.

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Recipe by Hetty Lui McKinnon for NYTimes Cooking

Cheesy Mushroom-Thyme Fettuccine

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Inspired by the fettuccine con funghi from Italy, this recipe was developed for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled into nests in 8.8-ounce packages. We opted for a 8.8 ounce package of quick cooking tagliarelle, a thin durum wheat egg pasta.

The texture of egg pasta is finer and more delicate than all-semolina pasta. Woodsy thyme is the classic herb for pairing with mushrooms; which is added in two stages for layered flavor. The aged, subtly sweet notes of brandy pair beautifully with the earthy creminis; dry sherry also works well.

TIP: Don’t use pre-sliced cremini mushrooms. They tend to be dry and cardboardy, and the mushrooms are counted on to release their own moisture to build flavor into the dish.

If you are funghi lovers like we are, increase the amount of creminis to 1½ pounds—noted in the ingredients list below. Also the original recipe directed you to reserve one cup of the pasta water before draining, but we found that insufficient in making the dish as moisturishly silky as we had hoped. You may not need the entire two cups of the liquid, it will all depend on your choice of pasta, better safe than sorry.

Served with a side salad, it was a perfect weeknight meal.

Cheesy Mushroom-Thyme Fettuccine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 medium garlic cloves, thinly sliced
  • 4 tsp. fresh thyme, chopped, divided
  • Pinch of red pepper flakes (optional, but worth it)
  • 1½ lb. cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and ground black pepper
  • ⅓ cup brandy or dry sherry
  • 8.8 oz. package dried egg fettuccine, pappardelle, or similar pasta
  • 1½ oz. Parmesan cheese, finely grated (¾ cup), plus more to serve
  • 2 Tbsp. salted butter, cut into 2 pieces
  • Chopped fresh flat-leaf parsley, to serve

Directions

  1. In a large pot, boil 3 quarts water. In a 12-inch skillet over medium, combine the oil, garlic, half of the thyme and pepper flakes (if using). Cook, stirring, until the garlic is golden brown, about 2 minutes.
  2. Add the mushrooms, ½ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high, stirring occasionally, until the mushrooms are browned at the edges, 8 to 10 minutes. Remove the pan from the heat and add the brandy. Return to medium-high and cook, scraping up any browned bits, until the liquid is syrupy, about 1 minute.
  3. When the water reaches a boil, add the pasta and 1 tablespoon salt; cook, stirring, until al dente. Reserve 2 cups of the pasta cooking water, then drain.
  4. To the mushroom mixture, add the pasta, Parmesan, butter, the remaining thyme and ½ cup of the reserved pasta water. Cook over medium-high, tossing constantly, until lightly coated and the cheese is melted, 2 to 3 minutes.
  5. Off heat, taste and season with salt and black pepper. Serve sprinkled with parsley and additional cheese.

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Adapted from a recipe by Courtney Hill for Milk Street

Persian Barley-Lentil Soup with Spinach

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This hearty vegetarian soup combines two classic Persian soups: lentil and barley. Instead of dried limes common in Persian cuisine to infuse the broth with unique citrus notes, this recipe opts for easier-to-find fresh limes and uses the zest for fragrance and flavor and the juice to add tanginess.

For efficiency, prep the spinach and cilantro while the barley and lentils cook. And to round out the meal, serve with warmed bread or flatbread and a dollop of plain yogurt for richness. We were thoroughly impressed by this deeply flavored soup.

NOTE: This is the fast method using a pressure cooker or InstaPot and it all comes together in just under and hour. The slow method takes 5 to 6 hours, and we are not posting that recipe here.

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.

Persian Barley-Lentil Soup with Spinach

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, chopped
  • 6 medium garlic cloves, chopped
  • 2 medium carrots, peeled, quartered lengthwise and sliced ½-inch thick
  • 2 Tbsp. tomato paste
  • 4 bay leaves
  • Kosher salt and ground black pepper
  • 1 Tbsp. grated lime zest, plus 3 Tbsp. lime juice, plus lime wedges to serve
  • ¾ cup pearled barley
  • ½ cup brown or green lentils
  • 1½ qts. low-sodium vegetable broth
  • 4 cups lightly packed baby spinach, chopped
  • 1 cup lightly packed fresh cilantro, chopped

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, garlic, carrots, tomato paste, bay and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Stir in the lime zest and juice, barley, lentils and broth, scraping up any browned bits, then distribute in an even layer.
  2. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to High. Set the cooking time for 18 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. Remove and discard the bay, then stir in the spinach and cilantro. Taste and season with salt and pepper. Serve drizzled with oil and with lime wedges on the side.

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Recipe by Julia Rackow for Milk Street

Braised Potatoes with Garlic and Bay Leaves

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As Chef/author Molly Stevens states “Sharing a meal from one pot, as you often do with a braise, creates a feeling of communality that leads to sharing a congenial meal.”

Molly’s side dish is quite simple, and uses only a handful of ingredients. Place the potatoes to fit snuggly in a single layer in your saucepan. Add enough water or stock to come halfway up the potatoes and add a generous drizzle of olive oil, a few whole cloves of garlic, bay leaves, salt and pepper.

The potatoes are covered and braised gently until tender, then the lid is removed. The heat is cranked up to evaporate the liquid. Then shake the pan back and forth so the spuds roll around and get coated in the garlicky-olive oil glaze that’s forming. And voila! a simple yet tasty side dish. These are a keeper for sure.

Feel free to vary the ingredients by changing the herbs (such as rosemary instead of bay leaves), substitute dry white wine for the water or chicken stock, or butter in place of olive oil.

Braised Potatoes with Garlic and Bay Leaves

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. small red or white potatoes, scrubbed
  • 3 Tbsp. Extra Virgin Olive Oil (or Garlic Olive Oil)
  • 1 cup water or chicken stock
  • 2 bay leaves, fresh if possible
  • 2 to 3 garlic cloves, peeled and bruised
  • Coarse salt and freshly ground pepper

Directions

  1. Evaluate the potatoes: If the potatoes are larger than a golf ball, cut them in half. If you are leaving them whole, check to see if they have thick skins by scraping your thumb nail across the skin. If the skin doesn’t tear, remove a strip of skin around the circumference of each potato with a vegetable peeler – this will allow the flavors of the braising liquid to penetrate the potato better. If the skins are relatively thin, leave them intact.
  2. The braise: Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding Add the olive oil and pour in enough water or stock to come halfway up the sides of the potatoes. Tear the bay leaves in half and add them along with the garlic. Season with salt and pepper. Cover and bring to a simmer over medium heat. When the water is simmering, lower the heat to medium-low so the liquid simmers gently. Braise, lifting the lid and turning the potatoes with a spoon once halfway through, until the potatoes are just tender when pierced with a thin skewer, about 20 minutes.
  3. The finish: Remove the lid, increase the heat to high, and boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes. The braised garlic cloves will break down and coat the potatoes as you shake them in the pan. Serve hot.

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Recipe by Molly Stevens

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

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My twice-baked potatoes are a requested favorite when hosting family and friends. They consist of russet potatoes, a bit of butter, sour cream, crumbled blue cheese and chives or scallions. I was definitely intrigued when I happened upon this adaptation.

This riff on twice-baked potatoes is inspired by Irish colcannon and French pommes de terre braytoises, which flavors potatoes with Dijon and tangy crème fraîche. This version opts for more readily available sour cream and Brussels sprouts instead of colcannon’s classic cabbage, charring them to deepen their flavor. The dish is great as a side, but it is hearty enough to be served on its own.

We paired our twice-bakeds with aged and grilled sirloin steaks and a medley of freshly picked green beans and cauliflower.

Each stuffed half is considered to be one serving, therefore four potatoes could conceivably feed eight, with an entrée of course. But with only two of us for dinner that day, we decided to individually wrap, put in an airtight freezer bag and freeze 4 of them, which will last up to three months. Twice-baked potatoes take a fair amount of work and time to make, so making them in bulk and freezing makes so much sense.

However, we eliminated the scallions/chives from the potato mixture for the ones earmarked for the freezer. Evidently when frozen, those greens can turn and provide an unwanted taste. Wrap each stuffed potato in a sheet of plastic wrap and then in foil and transfer them to the air-tight freezer bag and label it with the date before freezing. 

Baking instructions for thawed potatoes: Unwrap the potatoes and place in a baking dish or on a baking sheet. Sprinkle the tops of the potatoes with cheese. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted. Add chopped chives or scallions as a garnish.

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 3 lbs. (3 or 4 medium) russet potatoes, scrubbed
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 12 oz. Brussels sprouts, trimmed and halved lengthwise
  • 8 oz. Gouda cheese OR smoked Gouda cheese, shredded (2 cups)
  • 3 Tbsp. Dijon mustard
  • 1/3 cup sour cream
  • 1 bunch scallions, thinly sliced

Directions

  1. Heat the oven to 400°F with a rack in the middle position. Coat the potatoes on all sides with 1 tablespoon of the oil and sprinkle with 1 teaspoon salt. Place on one side of a rimmed baking sheet.
  2. In a medium bowl, toss the sprouts with the remaining 1 tablespoon oil and ½ teaspoon each salt and pepper. Arrange the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast the vegetables until the sprouts are charred, about 20 minutes.
  3. Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into the centers meets no resistance, about another 40 minutes. Set aside to cool for 20 to 30 minutes; leave the oven on.
  4. Roughly chop the sprouts and return them to the bowl. Halve the potatoes lengthwise. Scoop the flesh from the halves into the bowl; return the skins, hollowed side up, to the baking sheet.
  5. To the bowl, add the cheese, mustard, sour cream and most of the scallions. Fold to combine, then taste and season with salt and pepper. Use the mixture to fill the skins. Bake until golden brown, about 30 minutes. Serve sprinkled with the remaining scallions.
  6. Any leftover spuds should be cooled completely, individually wrapped, stored in a freezer bag, and frozen for up to 3 months.

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Recipe by Hisham Ali Hassan for Milk Street

Crispy Artichoke Pasta

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Quick, easy, tasty and filling—what’s not to like about that? Fast enough for a weeknight mad dash to dinner, this pantry pasta tastes more like a restaurant dish with its silky, flavorful sauce. The recipe uses canned artichokes which are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu).

Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal. 

While the original recipe calls for one pound* of dried pasta, we cut that in half to 8 ounces, but kept the other ingredients as they were. However, using less rigatoni facilitated an adjustment for the amount of water. Save at least a cup of the pasta water before draining and introduce it bit-by-bit to the entire mixture until you get a silky consistency.

If you want to amp up the dish, you could add in some decent jarred tuna, crispy pancetta, bacon or prosciutto.

Crispy Artichoke Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Salt and black pepper
  • 1 lb. short cut pasta*, such as rigatoni or gemelli
  • 2 14-oz. cans whole or quartered artichoke hearts
  • ½ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tsp. crushed red pepper flakes
  • 3 Tbsp. unsalted butter, cut into small pieces
  • ½ cup finely grated Parmesan, plus more for serving
  • ⅓ cup finely chopped parsley

Directions

  1. Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 fewer minutes than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain.
  2. While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop.
  3. Line a plate with paper towels. Set another large pot over medium-high heat, and pour in ¼ cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt.
  4. Adjust heat to medium, add the remaining ¼ cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes.
  5. Add the drained pasta and 1½ cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.
  6. Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving.

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Adapted from a recipe by Andy Baraghani for NYTimes Cooking

Tomato-Summer Squash Tart with Za’atar

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For many of us, August is the time that a lot of our vegetable/herb gardens are abundant with their bounty. For instance, tomatoes, zucchini and basil are three popular homegrown favorites and this tart recipe takes full advantage of their product. No soggy summer tart here!

Frozen puff pastry makes this elegant and impressive savory tart easy to pull together. Za’atar, a Middle Eastern herb, seed and spice blend, is used to add a perfect flavor accent to the sweet, summery tomatoes and zucchini. To keep these high-moisture vegetables from releasing water during cooking—and leaving the pastry soggy—salt the slices for 20 minutes or so to draw out excess juices while the oven heats.

The bonus is vegetables with more concentrated flavor that are nicely seasoned. As for the puff pastry, Dufour is preferred because it is made with butter and is of a size that needs only minimal rolling after the sheet is unfolded. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out into a rectangle roughly 10 by 14 inches. Serve the tart warm or at room temperature.

Now the original recipe from Milk Street indicates it feeds 6 to 8. No way José! At best you’ll get four 5″ x 7″ slices, and paired with a side salad, makes a complete meal. Yes, if you are serving it as an appetizer, you could cut the tart up into 16 pieces…

Don’t forget to leave a 1-inch border when poking holes in the rolled-out pastry. The holes help prevent too much lift in the area covered by the veggies while the border bakes up into a light, crisp crust around them.

We made one noticeable change in the process. Since we were using large tomatoes, and not plum tomatoes, we seeded them first before salting. In a large bowl, we mixed the summer squash and onion with oil and za’atar before folding in the tomatoes. This helped to prevent the tomato slices from being torn apart.

Tomato-Summer Squash Tart with Za'atar

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 4 ripe medium plum tomatoes, cored and sliced into ¼-inch rounds
  • 1 medium (8 oz.) yellow summer squash OR zucchini, sliced into ¼-inch rounds
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 1 Tbsp. za’atar
  • 1/2 small red onion, thinly sliced
  • 14 oz. package Dufour frozen puff pastry, thawed but still cool, OR 1 sheet Pepperidge Farm puff pastry, thawed but still cool
  • All-purpose flour, for dusting
  • 2 oz. feta cheese, crumbled (½ cup)

Directions

  1. Line a rimmed baking sheet with paper towels. Lay the tomato and squash slices in a single layer on the paper towels and sprinkle with ¼ teaspoon salt. Flip the slices and sprinkle the second sides with another ¼ teaspoon salt. Let stand for 20 minutes. Meanwhile, heat the oven to 450°F with a rack in the lowest position.
  2. Pat the tomatoes and squash dry. In a medium bowl, toss the slices with the oil, za’atar, onion and ¼ teaspoon pepper. (You may want to fold in the tomato slices after mixing the other bowl ingredients.) Remove and discard the paper towels from the baking sheet.
  3. Unfold the puff pastry onto a sheet of kitchen parchment that will fit in the baking sheet. Using a rolling pin, roll the pastry into a 10-by-14-inch rectangle, lightly dusting with flour if needed, then transfer the parchment with the pastry to the baking sheet.
  4. With a fork, poke holes all over the pastry, leaving a 1-inch border around the edges. Arrange the vegetables on the pastry, shingling the tomatoes and squash and avoiding the edges, then sprinkle with half of the feta. Bake until the pastry is golden brown, 15 to 20 minutes.
  5. Using the parchment, slide the tart onto a wire rack. Top with the remaining feta and a drizzle of oil. Cool for about 30 minutes, then cut into portions.
  6. Optional garnish: Chopped fresh mint or basil OR flaky sea salt OR both

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Original recipe by Rose Hattabaugh for Milk Street