Category: Vegetarian

Categories
Pasta Vegetarian

Baked Alfredo Pasta with Broccoli Rabe and Lemon

slat

  • 8 tablespoon butter cut into 1 inch pieces
  • 1/2 c panko bread crumbs
  • 2 c finely grated parmesan cheese
  • 1 tsp fresh lemon zest
  • pepper
  • 1 lb pasta
  • 1 bunch broccoli rabe trimmed then cut into 1/2 inch pieces
  • 1 c cream
  • 1 small garlic clove minced
  • 6 oz fresh mozzarella cut into 1/2 inch pieces

Heat the oven to 260c. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it’s melted.

In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.

When the water’s boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.

Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.

Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

Categories
-sides Vegetarian

Oyster Sauce Glazed Asparagus and Mushrooms

  • 1 pound asparagus
  • 1 tablespoon oyster sauce (or Ponzu sauce)
  • 1 teaspoon soy sauce
  • 4 tablespoons water
  • 1/4 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 ginger slice peeled and minced
  • 1 pinch pepper, to taste
  • Chinese noodles
  1. Cut asparagus into 2-inch long pieces.
  2. Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside.
  3. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
  4. Add 1 Tbsp oil in the skillet Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges.
  5. Remove from pan to a bowl or plate.
  6. Heat another 1 Tbsp oil and add the mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
  7. Add asparagus back to skillet. Turn heat down to medium.
  8. Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce.
  9. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
  10. Cook noodles per recipe and put sauce on top. Serve.
Categories
-sides Vegetarian

Grilled Broccoli with Avocado and Sesame

PICKLED JALAPEÑOS

  • ½cup white balsamic vinegar or unseasoned rice vinegar
  • ¼cup dry white wine or water
  • 3tablespoons sugar
  • 1tablespoon kosher salt
  • 3jalapeños, halved lengthwise, seeded

BROCCOLI AND DRESSING

  • 1avocado, halved
  • 1small garlic clove, finely chopped
  • ¼cup tahini
  • 1teaspoon finely grated lemon zest
  • 7tablespoons fresh lemon juice, divided
  • ⅓cup cilantro leaves with tender stems, plus more for serving
  • 8tablespoons olive oil, dividedKosher salt, freshly ground pepper
  • 1pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
  • 1medium red onion, sliced into ½-inch rings
  • 1tablespoon toasted sesame seeds

PICKLED JALAPEÑOS

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.

Step 2

Do Ahead: Pickled jalapeños can be made 1 week ahead. Cover and chill.

BROCCOLI AND DRESSING

Step 3

Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

Step 4

Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 5

Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

Step 6

Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Categories
-sides Vegetarian

Roasted Red Peppers and Cherry Tomatoes with Ricotta

  • 4red bell peppers, halved, seeds and ribs removed
  • 6oil-packed anchovy fillets, finely chopped
  • 4garlic cloves, thinly sliced
  • 1cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2tablespoons plus ⅓ cup olive oil
  • 1pint cherry tomatoes, halved
  • ⅓cup fresh ricotta
  • ¼cup pitted small black and/or green olives
  • Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Categories
Salad Vegetarian

Rice Noodles with Cashew Sauce and Crunchy Veg

  • 1⅓cups cashews
  • 11-inch piece ginger, peeled, coarsely chopped
  • ½red chile (such as Fresno), seeds removed, coarsely chopped
  • 2garlic cloves
  • 3tablespoons tamari or soy sauce
  • 1teaspoon toasted sesame oil
  • 6tablespoons fresh lime juice, divided
  • 4ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1medium Persian cucumber, halved, thinly sliced on a bias
  • 4medium radishes, trimmed, chopped
  • 2small carrots (any color), peeled, very thinly sliced into rounds
  • 2scallions, thinly sliced on a bias
  • 1cup cilantro leaves with tender stems, coarsely chopped

Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.

Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.

Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.

Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Categories
Pasta Vegetarian

Summer Squash and Basil Pasta

  • ¼cup olive oil
  • 8garlic cloves, thinly sliced
  • 2pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1teaspoon Aleppo-style pepper, plus more for serving
  • 12ounces paccheri, ziti, or other large tube pasta
  • 2ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1tablespoon fresh lemon juice
  • ½cup basil leaves, divided

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Categories
-sides Vegetarian

Tomatoes and Haricots Verts with Anchovies

  • 4oz. haricots verts or green beans, trimmed
  • Kosher salt
  • 2lb. medium tomatoes, some sliced, some cut into wedges
  • 1pint Sun Gold and/or cherry tomatoes, halved crosswise
  • 16oil-packed anchovy fillets
  • ¼cup celery leaves or parsley leaves
  • 2Tbsp. red wine vinegar
  • 2Tbsp. extra-virgin olive oil
  • Smoked or regular flaky sea salt
  • Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.

Categories
Pasta Vegetarian

Summer Bolognese

  • 1 lb. thin spaghetti
  • Kosher salt
  • 1⁄4 cup olive oil
  • 1 lb. veg meat
  • 2 tsp. chile flakes, or 3 red Thai chiles, minced
  • 2 tbsp. minced thyme
  • 3 garlic cloves
  • 2 tbsp. tomato paste
  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1⁄2 cup dry white wine
  • 2 tbsp. red wine vinegar
  • 1 lemon, zested and juiced
  • 1 lb. mixed cherry tomatoes
  • 1⁄2 cup Ligurian or kalamata olives
  • Torn basil leaves, for garnish
  • Grated parmesan cheese, to serve
  1. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
  2. Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook veggie meat, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
  3. Transfer to a serving platter and serve with basil leaves and parmesan cheese.
Categories
Vegetarian

Taiwanese-Style Tomato and Egg Noodles

Ingredients

  • 1⁄4 cup plus 2 Tbsp. canola oil, divided
  • 4 large eggs, lightly beaten
  • 1⁄3 cup thinly sliced fresh ginger
  • 3 Tbsp. finely chopped garlic
  • 1⁄2 cup thinly sliced scallions, divided
  • One 28-oz. can whole, peeled tomatoes
  • Four 1 ¾ oz. bundles dried Taiwanese-style sliced noodles (about 1-inch thick)
  • 3 Tbsp. sesame oil, plus more for drizzling
  • 1 tsp. Hondashi (instant dashi powder)
  • 1⁄2 tsp. finely ground white pepper
  • Kosher salt

Instructions

  1. To a large pot over medium heat, add 3 tablespoons canola oil. When the oil shimmers, add the eggs and cook, stirring and folding gently with a wooden spatula to scramble until cooked, about 2 minutes. Transfer the eggs to a small bowl and set aside.
  2. In the same pot over medium heat, heat the remaining 3 tablespoons canola oil. When the oil shimmers, add the ginger and cook, stirring frequently, until lightly browned, 1–2 minutes. Add the garlic and half of the scallions and continue stir frying until fragrant and the ginger turns golden brown, 5–7 minutes more. Turn the heat to high, then add the canned tomatoes. Using a wooden spatula, coarsely crush the tomatoes into chunks, then add 8 cups cool water, the reserved eggs, sesame oil, Hondashi, and white pepper. Bring to a boil, then lower the heat to simmer and cook until the flavors come together, 10–15 minutes. Season to taste with kosher salt and keep the broth hot while you cook the noodles.
  3. Meanwhile, bring a large pot of generously salted water to a boil over high heat. Drop the noodles into the boiling water and cook, stirring occasionally, until tender, about 3 minutes. Drain the noodles and divide between 4 large soup bowls. Ladle the tomato and egg soup over the noodles, garnish with the remaining scallions, drizzle with additional sesame oil, and serve hot.
Categories
Vegetarian

Cheese souffle

  • 6 tablespoon butter
  • 6 tablespoon flour
  • salt and pepper
  • 2 cups milk
  • 5 eggs 2 cups cheese
  • 3 tablespoons chives

can make it ahead of time and cook later.

Make a blonde roux by melting butter and then whisking in the flour. Add the milk all at the same time and whisk and once its thick, let it cool in a bowl.

Break 6 eggs in a bowl and whisk. Add salt and pepper. Add the eggs to the roux and whisk. Then add the cheese and chives.

Use a terracotta gratin dish buttered. Pour in the batter. Decorate the top with thin slices of cheese and lay over. (not completely covered) Making stripes.

400c for one hour. Feeds 6