Spicy Chicken and Vegetable Soup

Spicy Chicken and Vegetable Soup

2 tablespoons vegetable oil 1 onion, thinly sliced  3 cloves garlic, minced  2 jalapeños, seeded and diced  6 Roma tomatoes, seeded and diced  1 zucchini, thinly sliced  4 small red potatoes, cut into wedges  4 cups shredded cooked chicken 2 quarts chicken stock 1 cup frozen corn  Salt and pepper Diced avocado, for garnish  In […]

Buttered Leek Rice

Buttered Leek Rice

4 tablespoons unsalted butter 2 leeks, white and light green parts halved and thinly sliced 2 cups jasmine rice, rinsed 2 1/2 cups chicken stock  2 tablespoons minced chives Salt to taste In a saucepan over medium-high heat, melt butter. Add leeks and stir until soft, about 2 minutes. Add rice and stir to coat […]

Roman Gnocchi with Tomato and Kalamata Sauce

Roman Gnocchi with Tomato and Kalamata Sauce

Gnocchi: 4 cups whole milk 1 cup semolina flour 1 large egg, beaten 1/4 cup unsalted butter, cut into  1/2-inch cubes 1/2 cup grated Parmigiano-Reggiano cheese Kosher salt and freshly ground  black pepper 1 tablespoon olive oil Tomato sauce: 1/4 cup vegetable oil 1 shallot, minced   1 garlic clove, minced 1/4 teaspoon crushed red […]

Tomato and Halloumi Farro Salad

Tomato and Halloumi  Farro Salad

2 tablespoons vegetable oil 8 ounces halloumi, sliced into ½-inch slices 1/4 cup red wine vinegar 1/2 cup olive oil 3 large heirloom tomatoes, cored and diced 1/2 red onion, diced 1/4 cup chopped mint leaves 8 ounces farro, cooked according to package directions, drained and cooled to room temperature Salt and pepper Heat oil […]

Spicy Honey Chicken and Broccoli

Spicy Honey Chicken  and Broccoli

3 tablespoons oil 1 yellow onion, thinly sliced 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 pound broccoli florets 1 (6-ounce) jar chili onion crisp 1/4 cup honey Kosher salt and pepper Heat oil in a wok or large skillet over medium high heat until hot. Add onion and stir-fry until soft, […]

Roasted Eggplant with Tomatoes and Goat Cheese

Roasted Eggplant with Tomatoes and Goat Cheese

1 eggplant, cut into 1/4-inch slices. 1/4 cup olive oil, divided 2 cups cherry tomatoes, halved 1/2 red onion, diced 4 ounces crumbled goat or feta cheese 2 tablespoons thinly sliced basil leaves 1 tablespoon balsamic vinegar Salt and pepper Heat oven to 425F. Line a baking sheet with parchment. Brush parchment generously with oil. […]

Thai Beef Salad

Thai Beef Salad

Marinade: 1/4 cup chopped cilantro leaves and stems 8 garlic cloves 1/2 serrano pepper, seeded 2 tablespoons fish sauce 2 tablespoons lime juice (about 2 limes) 1/2 cup oil, plus more for cooking steak 1 pound sirloin steak Dressing:  1/4 cup fish sauce 1/4 cup lime juice (about 4 limes) 1/4 cup chopped cilantro leaves […]

Roasted Baby Corn with Gochujang

Roasted Baby Corn  with Gochujang

12 ounces baby corn 2 tablespoons vegetable oil 1 teaspoon kosher salt 2 tablespoons gochujang (Korean chili paste) 2 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame oil 4 green onions, thinly sliced Heat oven to 425F. Line a baking sheet with parchment. In a bowl, toss corn with […]

Rigatoni with Roasted Zucchini and Peppers

Rigatoni with Roasted Zucchini and Peppers

1 pound rigatoni 12 ounces baby zucchini, quartered 8 ounces mini sweet peppers, stemmed, seeded and quartered 2 cups ricotta 2 tablespoons grated Parmesan Juice of 1 lemon 1/2 teaspoon crushed red pepper (optional) 1/2 cup toasted pine nuts Olive oil Salt and pepper Heat oven to 400F. Line 2 baking sheets with parchment and […]