SEAR AND SIMMER

(makes 4 servings)

Ingredients:

1 lb spaghetti noodles

For the sauce:

1 28oz can crushed tomatoes

2 cloves fresh minced garlic

3/4 cup yellow onion, finely chopped

1 tbsp fresh basil leaves, coarsely chopped

1 tbsp oregano 

2 tbsp extra virgin olive oil 

2 tsp white sugar

Kosher salt

Coarsely ground black pepper

For the meatballs:

1 lb ground beef (*80/20 recommended)

1/4 cup panko breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup yellow onion, finely chopped

1 tbsp fresh parsley, finely chopped

1 large egg, beaten

Garlic powder

Kosher salt

Coarsely ground black pepper

1. Preheat oven to 400°F and line a baking sheet with tin foil & spray with nonstick cooking spray. On the stovetop in a large saucepan, bring 4 quarts water to boil and add a good amount of salt to pot. Cook spaghetti according to package instructions, drain, and set aside until time to serve. 

2. In a large mixing bowl, combine beef, breadcrumbs, cheese, onion, parsley, garlic powder, salt, and pepper. Form into balls (it’s your preference what size; I like to do 1 1/2" to 2" balls), then place onto baking sheet. Bake for 15-20 minutes, turning halfway through. 

3. While meatballs are cooking, prepare sauce: in the same saucepan used for the pasta, heat olive oil over medium-high heat. Once hot, add garlic and onions and cook until fragrant and onions are translucent. 

4. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper, and stir to fully combine. Add more spice/sugar to taste if desired.

5. Serve spaghetti with a big scoop of sauce & meatballs over top.

(makes 4 servings)

Ingredients:

8 bone-in, skin-on chicken thighs

3 tbsp extra virgin olive oil

2 1/2 cups chicken broth

1 large yellow onion, finely chopped

4 tsp paprika

3 cloves fresh minced garlic

1 tsp cayenne pepper

2 slices white sandwich bread, torn up

1 cup walnuts

2 tbsp harissa (*optional, for added spice)

Fresh parsley, for garnish

Garlic powder

Kosher salt

Coarsely ground black pepper

Serve with: a slice of crusty bread or a baguette

1. Preheat oven to 400 degrees F. Pat chicken thighs dry with paper towels, and season on both sides with salt, pepper, and garlic powder. 

2. In a large frying pan, heat 1 tbsp olive oil over medium-high heat. Once hot, add chicken thighs skin-side down, and brown on both sides. Then, place the thighs on lined baking sheet and bake for 25-30 minutes, or until internal temperature reaches at least 165 degrees F. 

3. While chicken is baking, wipe the frying pan clean and add the leftover 2 tbsp olive oil to pan. Heat over medium-high heat, and once hot, add chopped onions and cook until softened but not browned. Add garlic, then season with salt and cayenne and cook for another 30 seconds. Remove from heat.

4. Add seasoned onions, bread, walnuts, and 2 cups of chicken broth to a blender and puree into a smooth mixture for about 30 seconds. Scrape down the sides of the blender as needed, and adjust sauce consistency to your preference by adding the remaining chicken broth (aim for a “heavy cream” consistency!). Add harissa at this time if using. 

5. Remove chicken from oven, and pour a generous amount of sauce onto the bottom of each plate. After allowing chicken to rest for 2-3 minutes, serve over top of the sauce with a slice of crusty bread on the side and parsley on top.

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(makes 4 servings)

Ingredients:

1 lb Argentinian Red Shrimp

2 tbsp extra virgin olive oil

18 oz polenta (I used Trader Joe’s organic polenta)

2/3 cup chimichurri (recipe here!)

1/3 cup grated Pecorino Romano, Parmesan, or Asiago cheese

2 tbsp butter

1 Fresno chile, thinly sliced (optional; for garnish)

1. Marinate shrimp in 1/3 cup chimichurri and allow to marinate at room temperature for at least 20 minutes.

2. Meanwhile, prepare polenta according to package instructions; once cooked and heated through, fold in Pecorino Romano and butter and stir to mix together completely. Turn heat to low, cover, and set aside. 

3. In a large frying pan, heat olive oil over medium-high heat. Once hot, add shrimp and marinade to pan and cook shrimp until opaque, about 4 minutes per side. 

4. Serve shrimp immediately over top the polenta, and top with a generous portion of chimichurri and a few slices of Fresno chile as garnish.

(makes about 3/4 cup sauce)

1/2 cup extra virgin olive oil 

3/4 cup fresh cilantro leaves

1/4 cup fresh parsley leaves

3 cloves fresh minced garlic

1 sliced Fresno chile, seeded & hollowed if desired

3/4 tsp fresh oregano (or dried, if you don’t have fresh)

2 tbsp lemon juice

Kosher salt

1. Combine dry ingredients in a blender or food processor, and pulse until everything is chopped and combined.

2. Then, add in the oil and lemon juice and blend until everything is combined. Season with salt to taste.

3. Enjoy on meats, vegetables, or anything else you want! 

(makes 2 servings)

Ingredients:

2 filets salmon

2 tbsp extra virgin olive oil

1 small mango, diced

1 small red onion, diced

1 roma tomato, diced

1 habanero pepper, finely chopped

1 tsp lemon juice

2 tbsp fresh cilantro, coarsely chopped

2 tsp smoked paprika

2 tsp garlic powder

2 tsp ground coriander

Kosher salt

1. Prepare mango habanero salsa by combining mango, red onion, tomato, habanero, and cilantro in a bowl. Add in 1/2 tbsp olive oil and 1 tsp lemon juice, and season with salt to taste. Set aside until time to serve.

2. Season salmon filets on all sides with paprika, garlic powder, coriander, and salt. 

3. Heat 1 1/2 tbsp olive oil in a large nonstick pan over medium-high heat, and once hot, add salmon to pan skin-side down. Sear filets on all sides and cook until internal temperature reaches 145 degrees F. 

(makes 2-3 servings)

Ingredients:

1/2 lb shrimp, peeled & deveined

1 1/2 tbsp extra virgin olive oil

1 yellow onion, sliced

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1 tsp oregano

2 tbsp fresh chopped cilantro

1 tbsp lime juice

1 tbsp crema or sour cream (optional, for serving)

6-8 small flour tortillas

3 tsp kosher salt

1. In a large mixing bowl, toss shrimp with cumin, chili powder, garlic powder, and 1.5 tsp salt.

2. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat, and once hot, add peppers and onions. Season with 1.5 tsp salt and oregano, and sauté until veggies begin to brown. Then, add shrimp and remaining 1/2 tbsp olive oil.

3. Cook until shrimp become pink and opaque, then remove pan from heat.

4. Add lime juice, and toss to combine. 

(makes 1 frittata, 6-8 slices)

Ingredients:

6 eggs

1/2 yellow onion, finely chopped

1/2 tbsp extra virgin olive oil

1 1/2 cups chopped spinach 

3/4 cup crumbled feta cheese

2 tsp oregano

Kosher salt

1. Preheat oven to 350 degrees F.

2. In an oven-safe pan like a cast iron skillet, heat oil over medium-high heat. Once hot, add the onion and sauté until translucent, about 5 minutes. Add spinach and sauté for another 4 minutes. Season with salt to taste. 

3. Meanwhile, beat the eggs in a bowl and season with salt. Once well beaten, pour into the pan and mix in feta and1 1/2 tsp oregano. 

4. Mix everything together, and once fully combined, top with the remaining 1/2 tsp oregano and bake for 10-15 minutes until eggs are set and cooked through.

(makes 2 servings)

Ingredients:

1/2 lb red chard

2 tbsp toasted pine nuts

1 clove fresh minced garlic

2 tbsp finely chopped dried currants (*use dried prunes if you can’t find currants!)

1 tsp ground cumin

2 tbsp white wine vinegar

1 tbsp extra virgin olive oil

Kosher salt

1. Cut the stem of the chard into small matchsticks, and slice the leaves into 1″ strips. 

2. In a large nonstick pan, heat olive oil over medium heat and once hot, add garlic and cumin. Cook for about 30 seconds, then add chard stems and sauté until they become a little crispy, about 4 minutes. Add in 2/3 of the leaves and sauté for another 2 minutes.

3. Add in the rest of the chard leaves, vinegar, currants, and pine nuts. Stir together and add salt to taste. 

Butter chicken

We used Archana Mundhe’s recipe for this delicious butter chicken - recipe here! https://food52.com/recipes/78019-archana-mundhe-s-instant-pot-butter-chicken

We cooked rice in a separate stovetop pot instead of in the instant pot as the recipe instructs, and we added a good amount of cayenne pepper to add spice. I also highly recommend serving this with a big piece of naan - pictured is the garlic naan from Trader Joe’s.

(makes 2 servings)

Ingredients:

2 bone-in pork chops

1 package frozen spinach, thawed & excess water squeezed out

2 tbsp goat cheese

2 tbsp whipped cream cheese

2 tbsp sundried tomatoes, chopped

1 tbsp extra virgin olive oil

2 cloves minced fresh garlic

1/2 fresh lemon, cut into wedges

1 tsp thyme

Kosher salt

Coarsely ground black pepper

1. Preheat grill to 500 degrees F. Season pork chops with salt & pepper on both sides, and allow to come to room temperature.

2. In a nonstick pan, heat olive oil over medium-high heat and add garlic once hot. Cook until fragrant, then add sundried tomatoes, spinach, and thyme. Season with salt and pepper to taste. Sauté for about 2 minutes, then transfer to a mixing bowl. 

3. In the mixing bowl, fold in the goat cheese and the cream cheese, and mix well so everything is evenly combined. Set aside.

4. Oil the grill, then add pork chops and cook for about 4 minutes per side, or until the internal temperature reaches 145 degrees F. Transfer to a plate, and tent with aluminum foil to keep warm while the meat rests.

5. Transfer spinach mixture back to the frying pan, and warm over medium-low heat. Once warm again, place a portion of the spinach on each plate with pork chops over top. 

Ingredients:

1 lb baby potatoes or fingerling potatoes, quartered

4 slices thick- cut bacon

4 tbsp ranch (preferably homemade: try this recipe!)

1/4 cup shredded cheddar cheese

1/4 cup sliced green onions

2 tbsp vegetable oil

Smoked paprika

Garlic powder

Kosher salt

Coarsely ground black pepper

1. Preheat oven to 450 degrees F. 

2. Fill a large bowl with water, and add potatoes. Allow to soak for 20-30 minutes, and stir occasionally. This will remove some of the starch, which will help them get crispier in the oven!

3. Drain potatoes and dry them completely with paper towels. Place potatoes on a greased, lined baking sheet, then drizzle with oil. Toss to completely coat the potatoes, then season with salt, pepper, garlic powder, and paprika. Toss again to make sure everything is evenly seasoned. 

4. Bake for 20 minutes, then shake pan and turn potatoes with a long metal spatula. Bake for another 20 minutes or until they are golden brown and totally crispy. 5 minutes before potatoes are done, sprinkle shredded cheese on top.

5. While the potatoes are cooking, heat a large nonstick frying pan over medium-high heat. Once hot, add bacon and cook to desired doneness (a crispier bacon works best with this recipe, IMO). Remove from pan and place on a paper-towel lined plate. Allow to cool slightly, then move to a cutting board and chop up the bacon into small pieces. 

6. Remove potatoes from oven and transfer to a serving plate while still hot. Drizzle ranch and sprinkle chopped bacon on top. 

(makes 4-6 servings)

Ingredients:

8 oz large shrimp, peeled and deveined (shells reserved!)

8 oz large sea scallops

8 oz sliced calamari (squid)

1 cup dry white wine

28 oz can crushed tomatoes

2 minced shallots

6 thinly sliced garlic cloves

2 tbsp tomato paste

1 minced anchovy fillet

8 oz clam juice

1 lb linguine 

2 tsp red pepper flakes

Pinch crumbled saffron threads

1/3 cup minced fresh parsley

1/2 cup breadcrumbs

1 tbsp lemon zest

3 tbsp extra virgin olive oil

Kosher salt

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add shrimp shells and cook, stirring frequently, until they start to brown. Add wine and simmer for about 5 minutes. Strain mixture through a fine-mesh strainer into a bowl, pressing on solids to extract as much liquid as possible. Throw away any solids. 

2. Heat remaining 2 tbsp oil in the Dutch oven over medium heat. Add shallots and cook for 2-3 minutes, then stir in garlic, tomato paste, anchovy, 1 tsp pepper flakes, and saffron. Cook for about 1 minute, until fragrant. Stir in the wine mixture and scrape up any browned bits, and cook for 30 seconds. 

3. Stir in tomatoes and clam juice, bring to a simmer, and cook for about 20 minutes until thickened. Stir occasionally. 

4. While sauce is cooking, make breadcrumb topping: combine breadcrumbs, 1 tsp red pepper flakes, and lemon zest in a bowl. In a small nonstick pan, heat a small amount of oil and cook, stirring constantly, until breadcrumbs are browned. Set mixture aside until time to serve.

5. Reduce sauce to a simmer, gently stir in scallops, and cook for 2 minutes. Gently stir in shrimp and cook for another 2 minutes until opaque. Remove from heat, then stir in calamari and let sit for about 2 minutes until opaque and tender. 

6. In a separate large pot, boil 4 quarts of water and add a generous amount of kosher salt. Add pasta and cook until al dente. 

7. Reserve 1/2 cup of the pasta water, then drain pasta and add to the Dutch oven with sauce. Add parsley, then toss to combine. Season with salt to taste and adjust to your preferred consistency with the reserved cooking water.

(makes 4 servings)

4 large zucchini, halved lengthwise and seeded

2 1/2 tbsp extra virgin olive oil

1/2 lb ground lamb

1/2 cup bulgur

1 yellow onion

2 minced garlic cloves

1/4 cup dried apricots

2 tbsp pine nuts

2 tbsp fresh parsley

2 tsp ras el hanout 

2/3 cup chicken broth

Kosher salt

Coarsely ground black pepper

1. Preheat oven to 400 degrees F. 

2. Drizzle the cut sides of zucchini with 2 tbsp olive oil and season with salt and pepper. Lay zucchini face-down on a lined baking sheet and roast in the oven for about 8 minutes, until slightly softened. Remove from oven, flip over, and set aside. 

3. Heat 1/2 tbsp olive oil in a large saucepan over medium-high heat. Once hot, add lamb and season with salt and pepper. Cook until fully browned, then transfer to a paper towel-lined plate.

4. Discard of all but 1 tbsp fat from the saucepan, then add onion and cook in fat for about 5 minutes. Stir in garlic and ras el hanout and cook for about 30 seconds until fragrant. Stir in broth, bulgur, and apricots, then bring to a simmer. Reduce heat to low, cover, and simmer until bulgur is tender and fully cooked (about 15-18 minutes)

5. Once bulgur is cooked, remove the pan from heat and let sit for about 10 minutes. Then, stir in the pine nuts and parsley and fluff with a fork to combine. Season with salt and pepper to taste.

6. Fill each zucchini half with mixture. Place stuffed zucchinis back in the oven for about 5 minutes until heated through.

(makes 2 servings)

Ingredients:

1 recipe Bolognese sauce (use the sauce recipe from my Pappardelle Bolognese, substituting ground turkey for beef!)

1 large spaghetti squash

2 tbsp extra virgin olive oil

Kosher salt

Coarsely ground black pepper

Grated Pecorino Romano Cheese, for serving

1. Preheat oven to 400 degrees F. 

2. Cut spaghetti squash in half (longways) then scoop out seeds and core. Drizzle olive oil over the inside of each half, then season with salt and pepper. 

3. Place the squash halves face-down on a lined baking sheet, then bake in the oven for about 45 minutes or until you are able to easily pierce the skin of the squash with a fork. 

4. While squash is baking, make Bolognese sauce per the recipe above. 

5. Remove squash from oven and flip over so the halves are facing up. Use a fork to shred the inside of the squash into “noodles”. 

6. Immediately serve the squash by topping with a generous helping of Bolognese sauce and Pecorino Romano on top.

(makes 6 servings)

Ingredients:

1 cup breadcrumbs

1/3 cup whole milk

1/2 cup grated Manchego cheese

4 tbsp minced fresh parsley

1 minced shallot

2 minced garlic cloves

1/2 cup chopped roasted red peppers

1 cup dry white wine

1 finely chopped onion

8 oz ground pork

8 oz ground beef

3 tbsp extra virgin olive oil

8 cups chicken broth

1 tsp paprika

Pinch of crumbled saffron threads

1 tsp red pepper flakes

1/4 cup crushed almonds

Kosher salt

Coarsely ground black pepper

1. Preheat oven (or toaster oven) to 375 degrees F.

2. In a large bowl, combine the milk and 1/2 cup breadcrumbs and mash with a fork to make a paste. Stir in the ground pork, Manchego, 3 tbsp parsley, shallot, 2 tbsp olive oil, and about 1 tsp each of salt and pepper, until everything is combined. Add ground beef and mix with your hands until fully combined. 

3. Make small 1-2″ balls with the mixture and arrange on a lined baking sheet (you should be able to make 30-35 meatballs). Cover the baking sheet with plastic wrap and place in refrigerator until firm, at least 30 minutes.

4. Make Picada topping: in a medium sized bowl, stir together almonds, salt and pepper to taste, and 1/2 cup breadcrumbs. Spread mixture evenly over a rimmed baking sheet and bake for 10 minutes. Set aside to cool until serving. 

5. In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat until shimmering. Add onion and cook until soft and lightly browned, about 8 minutes. Stir in garlic, paprika, saffron, roasted red peppers, and pepper flakes, and cook for about 30 seconds until fragrant. 

6. Stir in wine, and scrape up any browned bits. Cook for about 1 minute until liquid is almost completely evaporated. 

7. Stir in broth and then bring to a simmer. Gently add in the meatballs, then simmer until the meat is cooked through, about 10-12 minutes. 

8. Off heat, stir in remaining parsley and season with salt and pepper to taste.

Pan Fried Fish Street Tacos

Ingredients:

10oz firm white fish (halibut, cod, haddock...)

6 street taco size corn tortillas

1/2 cup flour

1 egg

1/4 cup vegetable oil

Crema

Avocado

Pico de gallo

Queso cotija

Fresh chopped cilantro

Fresh lime

Kosher salt

Black pepper

1. In a medium sized mixing bowl, add flour. In a separate bowl, add egg and whisk till smooth.  

2. Dry fish as much as possible with paper towels, then cut into 1-inch pieces. Dip each piece into the egg, and gently shake off excess. Next, dip into the flour, shake, and then place onto a wire rack.

3. Heat oil in a medium-large nonstick pan over medium-high heat. Add an even layer of fish to the pan (you may have to do another batch or two) and cook until golden brown, about 2 minutes per side. 

4. Warm tortillas by microwaving them with a slightly damp paper towel over top, or by lightly pan searing them. Spread crema on the tortillas, then add fish. Top with avocado, pico de gallo, queso cotija, and fresh chopped cilantro.