Ingredients

• 1 head cauliflower
• 1 slice white bread, torn into 1-inch pieces
• 5 tbsp. olive oil
• Salt and pepper
• 1 garlic clove, minced
• 1 tsp. lemon zest, plus lemon wedges for serving
• ¼ c. chopped fresh parsley

Preparation

1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into 3/4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1 1/2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.

2. Pulse bread in food processor to coarse crumbs, about 10 pulses. Heat bread crumbs, 1 tablespoon oil, pinch salt, and pinch pepper in 12-inch nonstick skillet over medium heat, stirring frequently, until bread crumbs are golden brown, 3 to 5 minutes. Transfer crumbs to bowl and wipe out skillet.

3. Combine 2 tablespoons oil and cauliflower florets in now-empty skillet and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.

4. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.

5. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, garlic, and lemon zest to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir garlic mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.

6. Remove skillet from heat and stir in parsley. Transfer cauliflower to serving platter and sprinkle with bread crumbs. Serve, passing lemon wedges separately.

CI

Ingredients

• 5 tbsp. olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Pinch cayenne pepper
• 1½ c. water
• ½ tsp. baking soda
• 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
• 1 tbsp. tomato paste
• 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ c. chopped parsley
• red wine vinegar

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes (or possibly significantly longer). Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.

CI

Ingredients

• About 1 pound of cauliflower
• ½ cup pitted black olives, coarsely chopped
• 1 heaped tablespoon salt-packed capers, rinsed and drained
• 2 tablespoons finely chopped flat-leaf parsley
• Grated zest and juice of a lemon
• Sea salt
• Pinch of crushed red-chile pepper
• 2 garlic cloves, crushed and chopped
• ⅓ cup olive oil

Preparation

Trim the cauliflower, and break the head apart into florets.

On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.

Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.

Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.

Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.

The New York Times

Ingredients

• 2 pounds small/fingerling gold potatoes (~2"), or peeled and 2" cubed Yukon Gold
• Salt
• 1/2 cup cold milk
• 7 tablespoons unsalted butter, softened
• Freshly ground pepper
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese

Preparation

Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.

In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Food & Wine

Ingredients

• 6 oz. asparagus, trimmed and cut into 1-inch lengths
• 6 oz. sugar snap peas, strings removed, cut into 1-inch lengths
• Salt and pepper
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• 2 tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1 1/2 c. farro, cooked to package directions, cooled
• 6 oz. cherry tomatoes, halved
• 3 tbsp. chopped fresh dill
• 2 oz. feta cheese, crumbled (½ cup)

Preparation

1. Bring 2 quarts water to boil in large saucepan. Add asparagus, snap peas, and 1 tablespoon salt. Cook until vegetables are crisp-tender, 2 to 3 minutes. Using slotted spoon, transfer vegetables to rimmed baking sheet and let cool for 15 minutes.

2. Whisk oil, lemon juice, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add cooled vegetables, farro, tomatoes, dill, and 1/4 cup feta to dressing and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Sprinkle salad with remaining 1/4 cup feta and serve.

Ingredients

• 5 cucumbers
• 1/2-1 tsp salt
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp granulated sugar
• 1 tsp red pepper flakes

Preparation

1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice into bite sized pieces approximately 1/2 inch wide and 1 inch long.

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Kirbie Cravings

Ingredients

For the Salad

• 1 cup quinoa, rinsed
• 1/2 teaspoon salt
• 1 red bell pepper, cut into bite-sized strips
• 1 carrot, peeled and grated
• 1 English cucumber, seeded and diced
• 2 scallions, white and green parts, finely sliced
• 1/4 cup freshly chopped cilantro
• 2 tablespoons fresh chopped mint or basil

For the Dressing

• 1/4 cup freshly squeezed lime juice, from 3-4 limes
• 2 1/2 teaspoons Asian fish sauce
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes

Preparation

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. (If necessary add 1-2 tablespoons more water in cooking.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary. Chill.

Once Upon a Chef

Ingredients

• 12 medium-sized button mushrooms (100g, about 1 cup)
• 2 tablespoons olive oil
• 2 tablespoons butter, salted or unsalted (or equiv. olive oil)
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups (400g) cooked (about 200g dry) green lentils
• 1 cup (140g) toasted walnuts or pecans
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon soy sauce or tamari
• 2 teaspoons minced fresh rosemary
• 2 teaspoons fresh thyme, minced
• 2 tablespoons fresh sage or flat leaf parsley
• 2 teaspoons Cognac or brandy
• 1 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• salt and freshly ground black pepper

Preparation

1. Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.
2. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
3. Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.

David Lebovitz

Ingredients

• 1 double-crust pie shell
• 1 1/2 c. frozen chopped spinach or 2 qts. fresh spinach (2 8-oz. bags works well)
• 2 tbsp. olive oil
• 1 onion, chopped
• 1/4 tsp. nutmeg
• 1 tsp. oregano
• 1/2 tsp. salt
• 2 eggs, beaten
• 1-2 c. grated Swiss cheese
• 1 egg yolk for brushing top of pie

Preparation

Preheat oven to 350. If using frozen spinach, thaw and squeeze. If using fresh, cook, drain, dry, and chop. Heat the oil in a frying pan over medium heat. Add onion and cook until tender. In a bowl combine spinach, onion, nutmeg, salt, eggs, and cheese. Mix well. Pour into the pie shell. Arrange the top crust over the filling and crimp the edges. Brush the top with egg yolk if desired. Bake at 350 for 30-40 minutes.

Penzey’s Spices

Ingredients

• 16 oz. long grain/wild rice mix
• 1/2 c. mayonnaise
• 1/4 c. yogurt
• 1 c. chopped celery (around 2 stalks)
• 1 c. chopped tomatoes (around 1 lg.)
• 1/2 c. diced cucumber
• 2 tbsp. fresh parsley, chopped
• 1/8-1/2 tsp. salt (or seasoned salt)
• 1/8-1/2 tsp. pepper
• 1/4 c. peanuts, chopped, optional

Preparation

Cook the rice according to package directions, omitting any butter or oil. Let cool. Put in a bowl with all the remaining ingredients but the peanuts. Stir to combine. Can serve right away, or cover and serve cold. Garnish with the peanuts right before serving.

Penzey’s Spices