Tomatillo Salsa

1 1/2 pounds tomatillos 1/2 cup chopped white onion 2 cloves (or more) garlic, optional 1/2 cup chopped cilantro leaves and stems 1 tablespoon fresh lime juice 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want) Salt to taste Oven Roasting Method Preheat the… Continue reading Tomatillo Salsa

Tomatoes With Parmesan-Olive Bread Crumbs (Pizza Crumbs)

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties) Salt and black pepper 5 ounces day-old country-style bread without crust 1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano 3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped 2 teaspoons finely grated orange or lemon zest… Continue reading Tomatoes With Parmesan-Olive Bread Crumbs (Pizza Crumbs)

Ideas for No-Cook Pasta Sauces

Marinated Tomato In a large bowl, salt halved cherry tomatoes or coarsely chopped beefsteak tomatoes. Mix with olive oil, crushed garlic and whole basil sprigs, and let sit for as long as you can stand it: until your pasta’s ready, a couple of hours at room temperature or in the fridge overnight. Bring to room… Continue reading Ideas for No-Cook Pasta Sauces

Cold Noodles With Tomatoes

2 pints ripe cherry tomatoes, halved 2 teaspoons kosher salt (Diamond Crystal) 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons granulated sugar 1 large garlic clove, finely grated 1/2 teaspoon Dijon mustard 1/2 teaspoon toasted sesame oil 2 cups cold filtered… Continue reading Cold Noodles With Tomatoes

Parmesan Chicken Breast With Tomato and Herb Salad

1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into wedges (or halved if small) 1 pint cherry tomatoes, halved 1 tablespoon sherry or cider vinegar 1 teaspoon kosher salt, plus for seasoning 1/4 teaspoon black pepper, plus more for seasoning 6 ounces Parmesan 1 cup flour 2 large eggs, well beaten 4 skinless, boneless… Continue reading Parmesan Chicken Breast With Tomato and Herb Salad

Chicken Milanese With Tomato, Mozzarella and Basil Salad

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick Kosher salt and freshly ground black pepper, as needed 2/3 cup plus 1/4 cup extra-virgin olive oil 2/3 cup basil leaves 1 fat garlic clove, finely grated or minced 1 pound cherry or grape tomatoes, halved 8 ounces fresh mozzarella, cut into 1/2-inch pieces 1/2 cup all-purpose… Continue reading Chicken Milanese With Tomato, Mozzarella and Basil Salad

Skillet Meatballs With Peaches, Basil and Lime

1 1/2 tablespoons finely grated or minced fresh ginger 3 garlic cloves, grated or minced 1 1/4 teaspoon ground cumin, plus more for serving 1 1/4 teaspoons kosher salt, plus more as needed 1 pound ground pork (or turkey or chicken, or vegan meat) 1/3 cup panko or other plain bread crumbs 3 tablespoons finely… Continue reading Skillet Meatballs With Peaches, Basil and Lime

Pan Con Tomate Sandwiches with Bacon

4 slices crusty country bread 1 fat garlic clove, halved crosswise 1 ripe and soft tomato, halved Extra-virgin olive oil, for drizzling Flaky sea salt Mayonnaise, as needed 1 ripe but firm tomato, sliced Thinly sliced white onion 4 slices cooked bacon (optional) Toast the bread. Take each slice and rub one side all over… Continue reading Pan Con Tomate Sandwiches with Bacon

Broiled Turmeric Salmon With Corn and Green Beans

3 tablespoons extra-virgin olive oil, plus more for serving 1 teaspoon ground turmeric 1/2 teaspoon red-pepper flakes 4 (6- to 8-ounce) skin-on salmon fillets, patted dry Kosher salt (such as Diamond Crystal) 1 pound green beans, stem end trimmed and beans halved crosswise Kernels from 4 ears of corn (about 4 cups) 1/2 small red… Continue reading Broiled Turmeric Salmon With Corn and Green Beans

Cherry Tomato Caesar Salad

2 garlic cloves, minced 1/4 teaspoon fine sea salt 2 teaspoons fresh lemon juice 3/4 teaspoon Worcestershire sauce 3 tablespoons extra-virgin olive oil 4 crisp leaves romaine lettuce, thinly sliced 1/2 pound cherry tomatoes, preferably a mix of colors, halved 4 anchovies packed in oil, coarsely chopped 1 and 1/2 ounces Parmesan, more to taste… Continue reading Cherry Tomato Caesar Salad

Grown Up Pasta Salad

FOR THE DRESSING: 3 tablespoons red wine vinegar, plus more to taste 1 garlic clove, finely grated or minced 1 teaspoon dried oregano Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more for drizzling FOR THE PASTA: 1 pound short-cut pasta, such as farfalle 1 pint cherry or grape tomatoes, halved… Continue reading Grown Up Pasta Salad

Zucchini Slice

Two versions of an Australian favorite: Doctored Up Version 1/3 cup plus 2 tablespoons extra-virgin olive oil, more for the pan 1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups) 4 garlic cloves, finely grated or minced 1/3 cup coarsely chopped green olives 1/3 cup coarsely… Continue reading Zucchini Slice

Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

Eggplant Puttanesca Sauce

3 tablespoons olive oil- divided 1 medium eggplant – cut into a small dice ( 4 cups) 1 red onion- diced 4–6 cloves garlic- rough chopped 1 red bell pepper- diced 14 ounce can crushed or diced tomatoes 1 tablespoon dry Italian herbs ( or sub oregano and thyme) 1 teaspoon kosher salt 1/4 teaspoon… Continue reading Eggplant Puttanesca Sauce

Minestrone (Pressure Cooker or Stovetop)

1 tablespoon olive oil 1 onion- diced 4–6 garlic cloves- rough chopped 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery) 2 cups chopped carrots ( ½ inch thick) 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups) 1 x 14 ounce can… Continue reading Minestrone (Pressure Cooker or Stovetop)

Shishito Soba Bowl

1-2 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon dashi powder* 2 cloves garlic, minced freshly ground pepper oil, for the pan 6 ounces shishito peppers (about 2 cups) salt and freshly ground pepper 4 ounces soba noodles shichimi togarashi*, to finish seaweed strips, to finish sliced green onions, to finish In a small… Continue reading Shishito Soba Bowl

Hatch Green Chile Mac and Cheese

8 ounces pasta of choice about 2 cups small macaroni 3 tbsp butter 1/4 cup flour 2 1/2 cups milk 1/2 tsp salt 1/2 tsp pepper 2 cups grated cheese of choice I used a mix of Monterey Jack and cheddar 1 cup diced fire roasted hatch chile peppers or to taste Bring a large… Continue reading Hatch Green Chile Mac and Cheese

Eggplant Parmesan Pasta

1/2 cup extra-virgin olive oil 3/4 cup panko bread crumbs Kosher salt and black pepper 1/2 cup finely chopped yellow onion (from 1 small onion) 3 garlic cloves, minced 1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups) 2 tablespoons tomato paste 1 (28-ounce) can whole tomatoes, crushed with your hands in… Continue reading Eggplant Parmesan Pasta

Green Bean Salad With Hot Mustard Dressing

Kosher salt and black pepper 2 tablespoons Asian hot mustard powder (or Colman’s dry mustard powder) 1/4 cup neutral oil, such as safflower or canola 1/4 cup minced shallot 2 tablespoons unseasoned rice vinegar 1 tablespoon minced peeled ginger 1 1/2 teaspoons granulated sugar 1 teaspoon minced garlic 1/4 cup thinly sliced scallions (from 2… Continue reading Green Bean Salad With Hot Mustard Dressing