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

Air-Fryer Salmon With Sweet Tamarind Glaze

3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods) 2 Tbsp. light brown sugar 2 tsp. extra-virgin olive oil 1 tsp. crushed red pepper flakes 1 tsp. fish sauce 2 6-oz. skin-on salmon fillets (about 1½” thick) Kosher salt, freshly ground pepper 1 medium English hothouse cucumber, halved lengthwise, thinly sliced 1/4 cup coarsely… Continue reading Air-Fryer Salmon With Sweet Tamarind Glaze

Slow Cooker Spinach Artichoke Dip

1 10 ounce bag fresh spinach, roughly chopped 1 14 ounce can artichoke hearts, roughly chopped 1 8 ounce block cream cheese, cut into cubes 1 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 cloves minced garlic salt and pepper to taste Add all ingredients to a small crock… Continue reading Slow Cooker Spinach Artichoke Dip

Cocktail Meatball Ideas

Classic Grape Jelly Meatballs 16 ounces grape jelly 16 ounces heinz chili sauce 32 ounces frozen meatballs Mix grape jelly and chili sauce in mixing bowl until well combined, then stir in frozen meatballs until well coated. Add to slow cooker and cook on low for 3-4 hours. Notes: HOW TO MAKE GRAPE JELLY MEATBALLS… Continue reading Cocktail Meatball Ideas

Cocktail Kielbasa Ideas

Kielbasa with Plum Mustard 2 (14 ounces) packages turkey kielbasa + 1 tablespoon olive oil 1 jar (18 ounces) red plum jam 1/4 cup Dijon mustard Add olive oil to a large skillet and heat over medium. While pan is heating up, cut kielbasa into 1/4-inch medallions and add to pan when oil is hot.… Continue reading Cocktail Kielbasa Ideas

Tomato-Braised Cauliflower with Feta and Mint

1/3 cup extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 2 pound head cauliflower, trimmed and cut to 2-inch florets Kosher salt and ground black pepper 1/4 cup tomato paste 4 medium garlic cloves, thinly sliced 1/2 teaspoon red pepper flakes 3 tablespoons raisins 1 tablespoon honey 1/4 teaspoon ground cinnamon 3… Continue reading Tomato-Braised Cauliflower with Feta and Mint

Spinach and Artichokes in Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and… Continue reading Spinach and Artichokes in Puff Pastry

Figs and Pigs in a Blanket

1 cup/8 ounces dried figs, stems trimmed Boiling water All-purpose flour, for rolling 1 (14-ounce) package frozen puff pastry, thawed 4 ounces thinly sliced prosciutto or soppressata salami, coarsely chopped 1 egg, beaten 3 tablespoons grated Parmesan Ground fennel seeds or black pepper, or a combination, for topping Mustard, for serving (optional) Place figs in… Continue reading Figs and Pigs in a Blanket

Za’atar Parmesan Pinwheels

2/3 cup grated Parmesan 1 1/2 tablespoons za’atar, plus more for garnish 1/8 teaspoon fine salt Pinch of ground cayenne 1 (14- to 16-ounce) package puff pastry, thawed if frozen but still cold All-purpose flour, for rolling (optional) 1 large egg, lightly beaten Flaky sea salt, for finishing Sesame seeds, for finishing (optional) In a… Continue reading Za’atar Parmesan Pinwheels

Za’atar Straws (Puff Pastry)

About 1/2 cup flour for rolling pastry 1/2 pound chilled puff pastry About 2 tbsp. extra-virgin olive oil 3 to 4 tbsp. zaatar (see Notes) Egg wash (1 egg whisked with 2 tbsp. water) Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour,… Continue reading Za’atar Straws (Puff Pastry)

Loaded Potato Waffles

1 pound thin-cut bacon 3 pounds frozen hash browns, thawed 12 ounces sharp cheddar cheese, coarsely shredded (3 cups) 3 large eggs 1/3 cup all-purpose flour 1/3 cup sliced scallions, white and light green parts only, plus more for serving 1/4 cup (1/2 stick) unsalted butter, melted 2 teaspoons baking powder 1 teaspoon fine salt… Continue reading Loaded Potato Waffles

Go-to Shrimp and Grits

For the grits: 2 tablespoons bacon grease or vegetable oil 1 cup stone ground grits 3 cups water 1 1/2 cups half-and-half or milk 1 1/2 teaspoons salt 2 tablespoons butter, cut into pieces 1/2 cup shredded cheddar cheese For the shrimp: 3/4 pounds peeled and deveined shrimp (1 Whole Foods bag) 1 teaspoon Old… Continue reading Go-to Shrimp and Grits

Ham and Cheese Quick Bread

Butter or nonstick baker’s spray, for the pan 2 cups/272 grams all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1/2 teaspoon red pepper flakes (or to taste) 2 large eggs, at room temperature 1 large egg white, at room temperature 1/2 cup whole milk, at room temperature 1/4 cup olive oil 2… Continue reading Ham and Cheese Quick Bread

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)

Savory Shortbread Cookies With Olives and Rosemary

2 cups/260 grams all-purpose flour 3/4 cup/145 granulated sugar 1/2 teaspoon kosher salt (such as Diamond Crystal) 2 teaspoons chopped fresh rosemary 1 lemon 1/2 cup/115 grams cold, unsalted butter, cut into 1/2-inch cubes 1/2 cup chopped pitted kalamata olives 6 tablespoons/88 milliliters heavy cream In a medium bowl, combine the flour, sugar, salt and… Continue reading Savory Shortbread Cookies With Olives and Rosemary

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

Broiled Salmon With Chile, Orange and Mint

4 tablespoons unsalted butter 1/2 teaspoon red-pepper flakes 1 1/2 teaspoons orange zest 3 tablespoons finely chopped mint Kosher salt and black pepper 4 (5- to 6-ounce) salmon fillets Flaky salt, for serving (optional) Turn on the broiler and position the oven rack to sit about 6 inches below it. In a small saucepan, melt… Continue reading Broiled Salmon With Chile, Orange and Mint

Sheet-Pan Roasted Salmon Niçoise Salad

1 pound baby Yukon Gold potatoes, halved 8 tablespoons extra-virgin olive oil 2 teaspoons kosher salt, plus more to taste 1 1/4 teaspoons black pepper 2 large eggs 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon minced garlic (about 1 clove) 1 anchovy fillet, minced (optional) 6 ounces haricots verts or green beans,… Continue reading Sheet-Pan Roasted Salmon Niçoise Salad

Poached Shrimp Salad

Kosher salt 8 ounces green beans, tails trimmed 1 1/2 pounds large shrimp, shell on, deveined if you like 4 large eggs 1 small shallot, sliced 2 tablespoons fresh tarragon leaves, finely chopped 3 tablespoons fresh lemon juice Freshly ground black pepper 1/2 large head romaine lettuce or 3 heads Little Gem lettuce, torn or… Continue reading Poached Shrimp Salad

Salmon With Tangy Cucumbers and Fried Shallots

For the Salty Fried Shallots 3 large shallots, peeled and thinly sliced 1/3 cup canola, vegetable or grapeseed oil Kosher salt For the Salmon 1 1/2 to 3 pounds skin-on salmon fillet Kosher salt and ground black pepper 1/3 cup olive oil, plus more as needed 1 lemon Flaky sea salt, for serving For the… Continue reading Salmon With Tangy Cucumbers and Fried Shallots