Mediterranean Stuffed Peppers

4 large bell peppers ( red, yellow or orange, or a mix) 1 cup cooked brown rice, (or sub white rice, quinoa, freekeh, farro, or cauliflower rice) 2 tablespoons olive oil 1 small red onion, about 1 cup diced 2 teaspoons garlic, minced 1 pound of ground turkey or choice of protein ( ground plant-based… Continue reading Mediterranean Stuffed Peppers

Begun Bhaja (Baingan Bhaja – Bengali Fried Eggplant)

1 piece large brinjal (eggplant) 1/4 tsp turmeric powder a pinch red chilli powder 3/4 tsp salt 1 1/2 tsp sugar 3/4 tsp flour (atta) ~80 g mustard oil (for frying) Wash the brinjal and chop off its stalk. Cut the vegetable along the cross-section into discs, 2 cm thick. A large brinjal should yield… Continue reading Begun Bhaja (Baingan Bhaja – Bengali Fried Eggplant)

Burmese-style Shrimp and Avocado Salad

2 avocados, cut into cubes 2 lbs of shrimps, peeled and deveined 1/2 cup of chopped tomatoes 1/2 cup of sliced cucumber 3 tbsp. chopped cilantro 3 tbsp. peanut powder 2 tbsp. fish sauce 1 tsp. sugar 3 tbsp. lime juice 2 garlic cloves, minced 4 tbsp. vegetable oil Pinch of turmeric powder Salt to… Continue reading Burmese-style Shrimp and Avocado Salad

Spicy Fried Corn With Bacon and Chipotle

4 ears corn, shucked 1/4 pound bacon (5 slices), roughly chopped 1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped 1/2 teaspoon kosher salt 3 tablespoons fresh chopped cilantro Sour cream, for serving (optional) Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5… Continue reading Spicy Fried Corn With Bacon and Chipotle

Burrata With Romano Beans and Roasted Eggplant

1 1/4 pounds eggplant, diced in 1-inch pieces 1/2 teaspoon kosher salt, more as needed for cooking beans 8 garlic cloves, smashed and peeled 2/3 cup extra-virgin olive oil, more as needed 6 ounces cherry tomatoes, halved (about 1½ cups) 1 pound Romano beans, trimmed 1/4 cup pitted and sliced kalamata olives 1 tablespoon capers,… Continue reading Burrata With Romano Beans and Roasted Eggplant

Grilled Chile Flank Steak With Pineapple-Tomatillo Salsa

2 tablespoons freshly squeezed orange juice 1 tablespoon New Mexico chile powder 1 teaspoon dried oregano 1 1/2 teaspoons kosher salt, more as needed 1 1/2 to 1 3/4 pounds flank steak 1/2 pound fresh peeled pineapple in 1/2-inch slices 3/4 pound whole tomatillos, husks removed 1/2 onion (cut stem to root), peeled 2 jalapeño… Continue reading Grilled Chile Flank Steak With Pineapple-Tomatillo Salsa

Summer Corn, Tomato, and Basil Chowder

6 ears corn, shucked 2 tablespoons unsalted butter 1 large onion, chopped 1 shallot, finely chopped 2 garlic cloves, finely chopped 4 cups chicken broth 1 1/2 teaspoons kosher salt 1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 teaspoon freshly ground black pepper… Continue reading Summer Corn, Tomato, and Basil Chowder

Egg Drop Soup with Chicken and Sweet Corn

2 tablespoons corn starch 3 tablespoons water 1 3/4 cups chicken broth 1 1/2 cups water 6 oz chicken breast (or ground chicken, chicken thigh), skinless, cut into bite-size pieces 1 can creamy sweet corn 3 dashes white pepper 1/2 teaspoon salt 2 eggs, beaten Cilantro, to garnish Mix corn starch and water in a… Continue reading Egg Drop Soup with Chicken and Sweet Corn

Plum (or Other Stone Fruit) and Frangipane Tart (Puff Pastry)

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen 2 large eggs 1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour 1/2 (packed) cup/145 grams light or dark brown sugar 4 tablespoons/57 grams very soft unsalted butter 1/2 teaspoon kosher salt 1 tablespoon granulated sugar 1/2 teaspoon ground cardamom 4 to… Continue reading Plum (or Other Stone Fruit) and Frangipane Tart (Puff Pastry)

Roasted Tomato Tart With Ricotta and Pesto (Puff Pastry)

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick Kosher salt and black pepper 1 sheet packaged puff pastry, thawed (about 7 ounces) 3 tablespoons crème fraîche or sour cream 1/4 small red onion, very thinly sliced Aleppo pepper or red-pepper flakes, for garnish (optional) 3/4… Continue reading Roasted Tomato Tart With Ricotta and Pesto (Puff Pastry)

Spicy Watermelon Salad With Pineapple and Lime

3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon fresh lime zest, plus 2 tablespoons juice 1 tablespoon honey 1 jalapeño, thinly sliced Kosher salt and black pepper 1/4 cup finely chopped red onion 1 1/4 pounds fresh watermelon, chilled 1 1/4 pounds fresh pineapple, chilled 4 ounces feta, crumbled (about 2/3… Continue reading Spicy Watermelon Salad With Pineapple and Lime

Blistered Green Beans and Tomatoes With Honey, Harissa and Mint

2 tablespoons harissa 2 teaspoons honey 1 tablespoon lime juice (about 1/2 lime) Kosher salt 2 tablespoons grapeseed or canola oil 1 tablespoon olive oil 1 pound green beans, trimmed 10 ounces grape or cherry tomatoes 1 tablespoon unsalted butter 2 tablespoons roughly chopped mint Flaky salt for garnish (optional) In a bowl, combine harissa,… Continue reading Blistered Green Beans and Tomatoes With Honey, Harissa and Mint

Shrimp Linguine With Herbs, Corn and Arugula

Kosher salt 12 ounces linguine or spaghetti 1 pound large shrimp, peeled and deveined, tails removed, if you prefer Black pepper 1/2 cup unsalted butter (1 stick) 2 cups fresh corn kernels (from 2 to 3 ears) 3 garlic cloves, thinly sliced 1/2 teaspoon red-pepper flakes 1 cup dry white wine 8 ounces baby arugula,… Continue reading Shrimp Linguine With Herbs, Corn and Arugula

Sazón-Spiced Shrimp and Okra

4 tablespoons grapeseed or other neutral oil 1 pound okra, stem ends trimmed, halved lengthwise Kosher salt 1/2 small yellow onion, finely chopped (1/3 cup) 2 garlic cloves, sliced 1 jalapeño, thinly sliced 1 pound large shrimp, shelled and deveined 2 teaspoons sazón, homemade or store-bought 1/4 cup chopped fresh cilantro 1 lime, halved Heat… Continue reading Sazón-Spiced Shrimp and Okra

Panzanella With Watermelon Dressing

For the Dressing 1/2 pound piece of skin-on watermelon, seeds discarded 1/4 cup granulated sugar Kosher salt 2 garlic cloves, peeled and grated 1 tablespoon whole-grain mustard 1 1/2 teaspoons fresh thyme leaves 1/2 teaspoon red-pepper flakes 1/2 teaspoon ground black pepper 1/2 cup white wine vinegar 1/2 cup olive oil For the Salad 1/2… Continue reading Panzanella With Watermelon Dressing

Spicy Cucumbers With Yogurt, Lemon and Herbs

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces 1 teaspoon kosher salt, plus more to taste 1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon red-pepper flakes 2 scallions,… Continue reading Spicy Cucumbers With Yogurt, Lemon and Herbs

Corn and Shrimp Beignets

Vegetable oil, for frying 2 cups all-purpose flour 1/2 teaspoon ground cayenne 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed 1 whole lemon 1/4 cup thinly sliced chives (1/2 ounce) 1 cup fresh corn kernels (from 2 ears corn) 6 ounces peeled and deveined shrimp,… Continue reading Corn and Shrimp Beignets

One-Pan Fish With Bacon and Sweet Corn

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off Kosher salt 1/2 cup chopped flat-leaf parsley leaves and tender stems 1/2 teaspoon red-pepper flakes 2 garlic cloves, finely grated 1 tablespoon chopped thyme leaves (from 5 to 6 sprigs) 1 lemon 4 tablespoons extra-virgin olive oil 4 bacon… Continue reading One-Pan Fish With Bacon and Sweet Corn

Millet With Corn, Mango, and Shrimp

1 cup millet, toasted Salt 2 tablespoons neutral oil 4 ears fresh corn, shucked, with kernels stripped off cobs 1 tablespoon cumin seeds Freshly ground black pepper 8 ounces peeled shrimp, roughly chopped 1 small red onion, chopped 1 mango or 2 peaches, peeled and chopped 4 cups arugula 1/2 cup basil, chopped Juice of… Continue reading Millet With Corn, Mango, and Shrimp

Beet Bliss Bowl

1 cup quinoa, rinsed 1 cup beets, peeled and diced small (1/2 inch dice) or grated raw, see notes 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas) 1 1/2 cups water (or veggie stock) 1 teaspoon olive oil 3/4 teaspoon salt, more to taste 1/2 teaspoon pepper 1/2 teaspoon granulated garlic… Continue reading Beet Bliss Bowl