Lentil Sloppy Joes

Watch me make this on my YouTube Channel!

Yield: 4 servings

3 cups chicken or vegetable stock

1¼ cups French green Puy lentils, rinsed and picked over for stones

1 large clove garlic, peeled and crushed plus 4 large garlic cloves, peeled and minced

1 medium dried bay leaf

3 tablespoons of extra-virgin olive oil, divided

1 medium yellow onion, peeled and diced small

3 medium stalks celery, diced small

1 large red, yellow or orange bell pepper, cored and diced small ­

¼ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon chili powder

3 tablespoons tomato paste

1½ teaspoons Dijon mustard

1/2 cup unsweetened ketchup

2 teaspoons Worcestershire sauce

2 tablespoons dark brown sugar

2 teaspoons apple cider vinegar

1 (14.5-ounce) can diced fire-roasted tomatoes

¼ cup water

4 toasted hamburger buns

Add 3 cups of stock, lentils, bay leaf and the 1 crushed garlic clove to a medium saucepan and bring to a boil. Cover with a lid, reduce heat to low, and simmer lentils for approximately 25 to 30 minutes, or until cooked through. Remove from heat, drain lentils and discard bay leaf and crushed garlic clove.

In a medium saucepan, add 2 tablespoons olive oil, onion, celery, bell pepper, salt and pepper. Place over medium heat and cook, stirring occasionally, until the onions are translucent and lightly caramelized, 8 to 10 minutes.

Add the last tablespoon of olive oil, chopped garlic, chili powder and tomato paste and cook, stirring constantly, for one minute to cook off the raw flavor of the tomato paste.

Add the Dijon mustard, ketchup, Worcestershire sauce, dark brown sugar, vinegar, fire-roasted tomatoes and water in addition to the drained lentils. Continue to cook, stirring occasionally, for 3 to 5 minutes, until mixture has thickened to sloppy Joe consistency.

Remove from heat and season to taste with salt and pepper. Serve on burger buns.

Note: you might want to offer spoons for this recipe – it can get a little sloppy!

Spice Roasted Cauliflower with Coconut Rice and Thai Style Sauce

Watch me make this on my YouTube Channel!

Yield: 2 servings

Coconut Rice:

1 cup Jasmine Rice, rinsed until the water runs clear

¾ cup full fat coconut milk

½ teaspoon kosher salt

Rice Cooker Version:

Add rice, coconut milk, salt and 1 cup of water to a rice cooker. Cook on regular white rice setting. Fluff with a large fork before serving.

Stovetop Version:

Add rice, coconut milk, salt and ¾ cup water to a medium saucepan. Bring to a boil, then reduce heat to simmer, cover with a lid and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a large fork before serving.

Thai Style Sauce:

1 tablespoon minced fresh ginger

7 large garlic cloves, peeled

30 large thai basil leaves

1 medium bunch fresh cilantro

1 thai chili

3 tablespoons minced lemongrass (remove outer layer of lemongrass to access the tender inner layers)

2 scallions, light and dark green parts only

3 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 tablespoon toasted sesame oil

2 tablespoons grapeseed oil

2 tablespoons freshly squeezed lime juice

5 ounces full fat coconut milk

Combine all ingredients except the coconut milk in a blender. Blend until smooth. Add coconut milk and blend until combined.

Cauliflower:

1 large head of cauliflower, cut into ½ -inch slices, lengthwise

3 tablespoons grapeseed oil

1½ teaspoon ground cumin

1½ teaspoon ground coriander

1½ kosher salt

½ teaspoon freshly ground black pepper

½ cup toasted, salted cashews

Add cauliflower to a large mixing bowl. Drizzle over the grapseed oil and toss to combine. Sprinkle over spices, salt and pepper and toss to combine.

Arrange cauliflower in a single layer on an aluminum-lined sheet tray. Arrange an oven rack to the upper middle position and set the oven to broil. Wait until the heating element is hot and then place the sheet tray in the oven and broil for 5 to 6 minutes, or until lightly charred. Flip cauliflower and continue broiling for an additional 4 minutes, or until charred.

To serve, add coconut rice to a bowl. Top with cauliflower and then a healthy drizzle of sauce and some cashews.

Level your dish up by adding a fried egg on top and a dash of your favorite hot sauce or chili oil.

Harissa Braised Chickpeas with Potatoes and Spinach

Watch me make this on my YouTube channel!

Yield: 4 to 6 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, peeled and diced small

3 large carrots, peeled and diced medium

3 celery stalks, diced medium

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 large garlic cloves, peeled and roughly chopped

1 tablespoon lemon zest, grated on a Microplane

3 tablespoons harissa, plus more to taste

1 pound potatoes (your choice), cut into ½-inch cubes

1 (15.5-ounce) cans chickpeas (do not drain)

4 cups chicken stock or vegetable stock

1 (16–ounce) bag frozen spinach (loose leaf, not a block)

1 tablespoon sherry vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup plain Greek yogurt, sour cream or crème fraiche

Add the olive oil, onions, carrots, celery, salt and pepper to a 5.5 quart Dutch oven or small pot and cook over medium heat, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.

Add the garlic, lemon zest and harissa. Stir and cook until fragrant, 1 minute.

Add the potatoes, chickpeas (with their liquid) and stock. Cover and increase the heat to high to bring to a boil. Once at a boil, reduce the heat to low and simmer until the potatoes are cooked through, approximately 15 minutes.

Remove from heat and stir in the frozen spinach until fully incorporated and thawed. Stir in vinegar and season to taste with salt and pepper and additional vinegar.

Serve in bowls topped with a dollop of yogurt and, if you’re game, stir in additional harissa.

Seared Chicken Thighs with Coconut, Tamarind and Spiced Vegetables

Watch me make this on my YouTube Channel!

Yield: 4 servings

1¾ teaspoons kosher salt, divided

1 teaspoon neutral oil, such as grapeseed oil

2 pounds bone-in, skin-on chicken thighs, excess fat trimmed and pat dry

2 tablespoons minced garlic, grated on a Microplane

2 tablespoons minced ginger, grated on a Microplane

2 teaspoons cumin seed

1 teaspoon coriander seed

1 teaspoon brown mustard seed

¼ teaspoon ground turmeric

1/8 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

2 medium yellow onions, peeled, halved and thinly sliced lengthwise

3 large carrots, peeled and medium diced

3 medium delicata squash (2 pounds), ends trimmed, halved lengthwise, seeded and sliced into 1/3-inch half moons

1 (5.4-ounce) can coconut cream

3 tablespoons tamarind concentrate

1 teaspoon dark brown sugar

1 tablespoon freshly squeezed lime juice

½ cup fresh cilantro leaves

Season the chicken all over with 1 teaspoon of salt.

Adjust an oven rack to the middle-lower position and preheat the oven to 425 degrees Fahrenheit.

Open a few windows and/or turn on the oven hood/fan; it might get a little smoky!

Heat a heavy 5.5 quart Dutch oven over medium-high until hot, then add the oil. It will most likely start to smoke. Swirl the pan to distribute the oil and place the chicken thighs skin side down in the pan. Cook until the skin turns golden brown, approximately 5 to 7 minutes. Remove chicken and transfer to a plate, skin side up.

Reduce heat to medium. Add the garlic, ginger, cumin, coriander, mustard seed, turmeric, cayenne and black pepper. Stir continuously until fragrant, 1 to 2 minutes.

Add the onion, carrots, squash and ½ teaspoon salt. Stir to combine. Cook, stirring occasionally, until the onions begin to soften, approximately 5 to 7 minutes.

Remove from heat and place the chicken atop the vegetables, skin side up.

Transfer to the oven and cook, uncovered, until the thighs reach an internal temperature of at least 175 degrees, approximately 30 minutes.

While the chicken is cooking, add the coconut cream, tamarind, brown sugar, lime juice and ¼ teaspoon kosher salt to a small bowl. Stir to combine until the brown sugar and salt have dissolved. Set aside.

After 30 minutes, remove the Dutch oven from the oven. Transfer the chicken to a plate, skin side up. Stir the coconut tamarind sauce into the vegetables.

To serve, add a scoop of vegetables to a shallow bowl. Top with cilantro leaves, followed by a chicken thigh (skin side up).

Bulgur Porridge with Cardamom, Chia and Mango

Watch me make this on my YouTube Channel!

Yield: 4 servings

1 cup bulgur

¼ cup chia seeds

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

1/3 cup packed dark brown sugar

¼ cup coconut cream or heavy cream

2 teaspoons orange zest (1 medium orange), grated on a Microplane

Toppings: shredded coconut, toasted cashews, mango, banana, drizzle of coconut cream

Bring 5 cups of water to a boil in a medium saucepan. 

In a medium bowl, combine bulgur, chia seeds, salt, cinnamon, cardamom and dark brown sugar.

Once water is boiling, whisk in bulgur mixture and reduce heat to low. Simmer, stirring frequently with a spatula, for 15 minutes, until bulgur is cooked through and softened.

Add coconut or heavy cream and orange zest and continue cooking, stirring frequently, for an additional 5 minutes.

Remove from heat, divide porridge among 4 bowls and add toppings.

Pan Seared Salmon with Dijon Crème Fraiche and Lentil Frisée Salad

Yield: 4 servings

Lentils:

1 cup beluga lentils, rinsed well and drained

3 cups vegetable stock

1 dried bay leaf

5 sprigs fresh thyme

Mix the lentils with the stock, bay leaf, and thyme in a medium saucepan over high heat. Bring the saucepan to a boil, then reduce the heat to low and simmer for approximately 25 to 30 minutes, stirring occasionally, until the lentils are cooked through but not mushy. Drain. Discard the thyme sprigs and bay leaf.

Vinaigrette:

3 tablespoons extra-virgin olive oil

3 tablespoon red wine or sherry vinegar

⅛ teaspoon kosher salt

Freshly ground black pepper, to taste

1 1/2 teaspoon Dijon mustard

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Salad:

2 tablespoons extra-virgin olive oil

1 small yellow onion, peeled and diced small (⅔ cup)

2 medium carrots, peeled and grated (1 cup)

4 large garlic cloves, peeled and minced (1 tablespoon plus 1 teaspoon) 

¼ teaspoon ground cumin

¼ cup roughly chopped fresh flat-leaf Italian parsley

2 tablespoons roughly chopped fresh mint

1 small head frisée, rinsed and dried, chopped or torn into bite-size pieces (2 cups)

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the olive oil, onions and carrots to a medium sate pan over medium-low. Cook for 5 minutes, stirring occasionally.

Add the garlic and cumin and cook until fragrant, 1 minute.

In a large bowl, combine the contents of the sauté pan along with the lentils.

Grab the vinaigrette and give one more good shake or whisk, then pour it over the warm salad and gently mix with a large spoon.

Fold in the parsley, mint and frisée. Season to taste with salt and pepper.

Salmon:

1 pound salmon fillet, 1½ inches thick, skin on, cut into 4 equal pieces

1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane

2 teaspoons roughly chopped fresh thyme

1 tablespoon extra-virgin olive oil

1 teaspoon unsalted butter

Kosher salt, to taste

Freshly ground black pepper, to taste

Pat the salmon dry, then pat the non-skin side with the lemon zest and chopped thyme, season lightly with salt and pepper, and allow the salmon to sit for 30 minutes at room temperature.

Heat a large sauté pan over high heat until hot; add 1 tablespoon of olive oil and the butter to the sauté pan. The butter will bubble up, turn brown and perhaps even smoke. Swirl the sauté pan to distribute, then add the salmon, skin side up.

Cook for 1 minute, flip to skin side down and continue cooking for 30 seconds.

Cover the sauté pan and immediately push the sauté pan off the heat. Turn off the heat and allow the salmon to rest undisturbed for 15 minutes.

Dijon Crème Fraîche:

1 tablespoon whole-grain Dijon mustard

¼ cup crème fraîche

Place the mustard and crème fraîche in a small bowl and stir until combined.

Serve salmon topped with a dollop of Dijon crème fraîche and on a bed of the lentil frisee salad.

Note: I recommend preparing this recipe in the following way in order to maximize your time. Cook lentils first. While lentils are cooking, make the vinaigrette, followed by the Dijon crème fraiche. Start the salmon and then work on the salad. And, as always, mise out/prep your ingredients first!

Sweet and Spicy Brussels Sprouts Salad

Watch me make this on my YouTube Channel!

Yield:  4 servings

1 pound Brussels sprouts, stems trimmed and any discolored outer leaves discarded

1 large shallot, peeled and halved lengthwise

¼ teaspoon ground cayenne pepper

½ teaspoon ground coriander

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

½ teaspoon Dijon mustard

1 tablespoon pure maple syrup

1 tablespoon freshly squeezed lemon juice

1 tablespoon apple cider vinegar

1 small apple diced small

1/3 cup toasted and salted pecans, roughly chopped

1/3 cup pomegranate seeds

1/3 cup roughly chopped flat-leaf Italian parsley leaves

1/3 cup freshly grated Parmigiano Reggiano

Feed Brussels sprouts and shallot through the food processor chute with the slicer attachment.

Add the sliced Brussels sprouts, shallot, cayenne pepper, coriander, salt and pepper to a medium bowl. Stir to combine. Add olive oil and stir to combine.

Spread Brussels mixture evenly on an aluminum foil-lined sheet tray.

Place an oven rack in the upper position. (Approximately 5-inches below the heat source.) Place sheet tray under broiler for 5 minutes. After 5 minutes, stir and broil for an additional 3 minutes. (Keep your eye on things!) Remove from oven and set aside.

In the same bowl you used to mix the brussels sprouts, add the mustard, maple syrup, lemon juice and apple cider vinegar. Whisk to combine.

Transfer the brussels sprouts mixture from the sheet tray to the bowl with the vinaigrette. Stir to combine.

Add the apple, pecans, pomegranate, parsley and Parmigiano and stir to combine.

Serve while still warm.

Lemony Spaghetti with Cannellini Beans, Arugula and Brown Butter Breadcrumbs

Watch me make this on my YouTube Channel!

Yield: 4 servings

Brown Butter Breadcrumbs:

2 tablespoons unsalted butter

¾ cup panko

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a medium sauté pan, over medium heat, heat the butter until it foams up, subsides, and begins to turn golden brown.

Add the panko, salt and pepper. Cook, stirring frequently, until the breadcrumbs are toasted, approximately 1 to 2 minutes. Remove from the heat. Set aside.

Lemony Spaghetti:

2 tablespoons + ½ teaspoons kosher salt, divided

½ pound spaghetti

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large shallot, peeled and diced small

10 large garlic cloves, peeled and minced

¼ teaspoon red pepper (chili) flakes

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest, zested on a Microplane

1 (15-ounce) can cannellini beans, drained and rinsed

3 tablespoons freshly squeezed lemon juice

1 small bunch fresh flat-leaf Italian parsley leaves, roughly chopped

1 packed cup baby arugula

¾ cup freshly grated Parmigiano Reggiano (not pre-grated)

Add 16 cups water to a large pot. Add 2 tablespoons salt and bring to a rolling boil. Add the spaghetti to the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While the pasta is cooking, in a Dutch oven, add the remaining ½ teaspoon kosher salt, butter, olive oil, shallot, garlic, red pepper flakes, black pepper, lemon zest and beans. Place over medium-low heat and cook, stirring occasionally, until the shallot is translucent and the garlic is fragrant, approximately 10 minutes. Remove from heat.

When the pasta is al dente, lift the pasta out of the water with tongs, and add it to the Dutch oven. Add in 1 cup of pasta water and the lemon juice. Stir until the liquid has thickened. Add in the parsley and arugula and stir to combine. If you feel that the sauce has gotten too thick, add additional pasta water.

Serve immediately by dividing the pasta among bowls and topping each serving with generous helpings of breadcrumbs and Parmigiano Reggiano cheese.

Green Tex-Mex Shakshuka (Eggs Poached in Tomatillos and Spices)

texmexshakshuka2 copy

Watch me make this on my YouTube Channel!

Yield: 4 servings

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and cut into eighths

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

5 large cloves garlic, peeled

½ teaspoon ground cumin

½ teaspoon whole coriander seed

¼ teaspoon chipotle powder

¾ pound tomatillos, husked, rinsed and quartered

1 (15-ounce) can pinto beans (do not drain)

10-ounces frozen spinach (whole leaf or cut)

4 large whole eggs

1 cup crushed tortilla chips

1/3 cup roughly chopped fresh cilantro

1/3 cup salsa of your choice

1/3 cup sour cream

 

Add onion and garlic to a food processor. Pulse, approximately 20 times, until onion is chopped.

Place a large sauté pan over medium heat and add oil, onion, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and translucent.

While cooking, add tomatillos to food processor and pulse, approximately 15 times, until roughly chopped. Add pinto beans (beans + liquid) and pulse 5 times.

When onions are soft and translucent, add cumin, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatillo bean mixture and spinach to the pan. Stir and turn heat to high to bring mixture to a boil, stirring until spinach has thawed. Once boiling and spinach has thawed, reduce heat to medium and simmer, stirring occasionally, until liquid has reduced by about half, 5 to 10 minutes.

Crack the eggs, equally spacing them apart, into the pan.

Cover and cook on medium-low heat for 5 minutes or until whites are just set. Remove from heat. Season to taste with salt and pepper.

Sprinkle over crushed tortilla chips, cilantro and salsa and dollop over some sour cream.

Za’atar Pasta Salad

zaatar pasta salad

Watch me make this on my YouTube!

 

Yield: 8 to 10 servings

 

Pasta:

16 ounces small pasta of your choice (such as fusilli, geminelli, cavatelli)

2 tablespoons kosher salt

 

Vinaigrette:

1 large garlic clove, peeled and minced on a Microplane (1 teaspoon)

1 large shallot, peeled and diced small (1/3 cup)

6 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¼ teaspoon red pepper (chili) flakes

2 teaspoons finely chopped fresh oregano

¾ cup extra-virgin olive oil

 

Salad:

6 ounces crumbled feta cheese

1 (15-ounce) can dark red kidney beans, drained and rinsed

1 (10-ounce) jar pitted Castelvetrano olives, drained and roughly chopped

2 cups grated Parmigiano-Reggiano cheese, not pre-grated

1 pint cherry tomatoes, quartered

4 persian or English cucumbers, halved and sliced thinly on a bias

1/2 cup toasted pine nuts

1 cup roughly chopped flat-leaf Italian parsley

4 teaspoons za’atar, plus more to taste

 

Add 16 cups water to a pot. Add 2 tablespoons of salt and bring to a rolling boil.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While pasta is cooking, add vinaigrette ingredients to a very large bowl. Whisk vigorously until emulsified just before adding pasta.

When pasta is done, drain (do not rinse) and add to the large bowl with the (now whisked) vinaigrette. Mix thoroughly.

Let pasta vinaigrette mixture rest at room temperature until it has cooled. Stir occasionally.

While cooling, add all salad ingredients except za’atar to a medium bowl.

Once pasta is room temperature, add salad ingredients to the pasta and gently fold to combine.

Sprinkle za’atar over salad and fold again to combine. Season to taste with additional salt, pepper and za’atar.

Serve and store any leftovers in the refrigerator.