Chicken Dhansak

Ingredients The spice mix 2 tsp indian restaurant spice mix or curry powder – recipe link below 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt The curry ingredients 3 Tbsp oil 1 Tbsp garlic/ginger paste – recipe… Continue reading Chicken Dhansak

Avocado and Tomato Salad

1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes* 1/2 small red onion,** sliced into small pieces 2 medium avocados (firm but ripe), sliced into bite size pieces Dressing: 1 1/2 Tbsp fresh lemon juice*** 1 1/2 Tbsp red wine vinegar 3 1/2 Tbsp extra virgin… Continue reading Avocado and Tomato Salad

Crispy Spiced Kale

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed) 1 bunch scallions chopped (about 1/3 cup) 1/2 teaspoon Aleppo pepper 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon garam masala Salt to taste FOR THE BATTER 1 cup chickpea flour 3 tablespoons cornstarch 1/2 teaspoon salt, plus… Continue reading Crispy Spiced Kale

Kale Salad With Peaches and Cornbread Croutons

FOR THE CRISPY CORNBREAD CRUMBS: 3 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder Kosher salt (Diamond Crystal) and black pepper 4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups) FOR THE DRESSING: 1/2 small red onion, thinly sliced 4 1/2 tablespoons extra-virgin olive oil… Continue reading Kale Salad With Peaches and Cornbread Croutons

Kale and Brussels Sprouts Salad With Pear and Halloumi

1/2 small garlic clove Kosher salt and black pepper 1/4 cup olive oil, plus more for frying 3 tablespoons fresh lemon juice (from 1 lemon) 4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups) 6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups) 1 Comice or Bartlett pear, cored… Continue reading Kale and Brussels Sprouts Salad With Pear and Halloumi

Ham and Cheese Pasta With a Handful of Peas

Pasta shells Ham steak Peas Swiss or jarlsberg Parm Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a… Continue reading Ham and Cheese Pasta With a Handful of Peas

Savory French Toast With Cherry Tomatoes and Basil

Eggs Bread Basil Cherry tomatoes Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast.… Continue reading Savory French Toast With Cherry Tomatoes and Basil

Rotisserie Chicken Salad With Greens and Herbs

Rotisserie chicken Arugula Scallions Cilantro Avocado Lime vinaigrette Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a… Continue reading Rotisserie Chicken Salad With Greens and Herbs

Kale Salad with Cranberries, Pecans, and Blue Cheese

Mustard vinaigrette Kale Dried cranberries or currants Pecans Blue cheese Croutons Make a mustardy vinaigrette that’ll stand up to the greens — mustard, olive oil, a splash of lemon juice, salt and pepper — then drizzle it over clean, chopped kale with a host of big-flavored mix-ins that wink at whatever season you’re in without… Continue reading Kale Salad with Cranberries, Pecans, and Blue Cheese

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Baked Gnocchi with Tomatoes, Spinach and Bocconcini

400 – 500 g gnocchi (14-16 oz.) fresh or shelf-stable 2 cloves garlic chopped 1 tsp dried basil 398 ml canned cherry tomatoes (13.5 oz.) with juice 1/2 cup water 2 handfuls baby spinach chopped, or baby arugula 7 large bocconcini large cherry sized bocconcini Salt and freshly ground pepper Freshly grated Parmesan cheese for… Continue reading Baked Gnocchi with Tomatoes, Spinach and Bocconcini

Butter Shrimp

16-18 frozen raw or cooked shrimp jumbo or large, peeled and cleaned, if necessary (no need to thaw unless required to clean or peel) Indian Spice Mix: 1/2 tsp cumin 1/2 tsp ground ginger 1/2 tsp paprika 1/2 tsp ground coriander 1 tsp turmeric 1/4 tsp cinnamon For the Sauce: 1 1/2 Tbsp butter can… Continue reading Butter Shrimp

Vietnamese Oven-Roasted Salmon

1 Tbsp olive oil 1/3 cup light brown sugar, packed 3 Tbsp Asian fish sauce 1 1/2 Tbsp soy sauce 1/2 tsp grated fresh ginger Finely grated zest of 1 lime Juice of 1/2 lime 1/2 tsp freshly ground black pepper 4 fresh skinless salmon fillets, preferably centre cut (or frozen, fully thawed) For garnish:… Continue reading Vietnamese Oven-Roasted Salmon

Maple-Mustard Grilled Salmon

4 salmon fillets, center-cut, skin on or off, as you like Vegetable oil, for brushing Salt and pepper Glaze: 1/2 cup real maple syrup 1/4 cup grainy mustard 1 Tbsp. unsalted butter 1 tsp. cider vinegar 1/2 tsp. finely chopped fresh thyme, or a pinch of dried In a small saucepan over medium heat, combine… Continue reading Maple-Mustard Grilled Salmon

Sheet Pan Spicy Orange Salmon with Bok Choy

4 salmon fillets Sauce: 1/2 cup orange marmalade store-bought or homemade 1 tsp. soy sauce 1 tsp. Sriracha 1 tsp. sesame oil 1/2 medium jalapeno finely diced 1 Tbsp. shredded coconut To serve: 3-4 baby bok choy 2 orange slices cut it half Olive oil Salt and pepper Preheat oven to 450° F. with rack… Continue reading Sheet Pan Spicy Orange Salmon with Bok Choy

Orange-Glazed Salmon

2 salmon or trout fillets long, thin skin-on fillets or *See Notes 1 Tbsp olive oil plus more for greasing the pan Salt and freshly ground pepper 1 medium orange sliced, for topping Sauce: 4 Tbsp orange juice freshly squeezed recommended 3 Tbsp brown sugar 2 Tbsp soy sauce 1 tsp sesame oil Splash of… Continue reading Orange-Glazed Salmon

Buffalo Cauliflower Dip

1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets (about 4 cups) 1 tablespoon olive oil Kosher salt and black pepper 2 tablespoons unsalted butter 1/2 cup Buffalo-style hot sauce, such as Frank’s 4 ounces cream cheese, cut into pieces and softened (about 1/2 cup) 1/4 cup sour cream 1/3… Continue reading Buffalo Cauliflower Dip

Buffalo Chicken Dip

1 tablespoon unsalted butter 2 cups shredded, cooked chicken 1/2 cup Buffalo-style hot sauce 1/2 teaspoon fresh lemon juice 1/4 cup sour cream 4 ounces cream cheese, cut into pieces and softened 1/2 cup freshly shredded white Cheddar cheese 1/4 cup crumbled blue cheese 1 1/2 teaspoons finely chopped chives, or to taste Celery sticks,… Continue reading Buffalo Chicken Dip

Penne alla Silana (Penne with Pancetta, Provolone, and Salami)

1 pound penne or fileja pasta Kosher salt and ground black pepper 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 3-4 ounces pancetta, chopped 3/4-1 1/2 teaspoons red pepper flakes 1 28-ounce can whole tomatoes, crushed by hand 4 ounces Genoa salami or spicy salami (see headnote), cut into 1/4-inch cubes 3 ounces… Continue reading Penne alla Silana (Penne with Pancetta, Provolone, and Salami)