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Toasted Farro Salad with Roasted Leeks and Root Vegetables

Toasted Farro Salad with Roasted Leeks and Root Vegetables
Serves 4
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Ingredients
  1. 2 leeks
  2. 2 medium turnips, trimmed, peeled, and sliced into ½” thick half moons
  3. 1 large rutabaga, trimmed, peeled, and sliced into ½” thick half moons
  4. ¼ cup extra-virgin olive oil, divided
  5. Sea salt, to taste
  6. Ground black pepper, to taste
  7. ¾ cup dried farro
  8. Zest of 1 lemon, plus 2 tablespoons juice
  9. ¼ cup minced parsley, divided
  10. 2 tablespoon minced dill, divided
  11. ¼ cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 degrees. Move oven shelf to top third of the oven. Line 2 baking sheets with parchment.
  2. Trim the dark green sections from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3 segments. In a medium bowl, toss the leeks with 2 T olive oil, salt, and pepper. Spread the leeks out on the small baking sheet.
  3. In the same bowl used for the leeks, toss the turnip and rutabaga moons with 1 T olive oil, salt, and pepper. Spread out on baking sheet.
  4. Roast both sheets of vegetables for 20 minutes, toss vegetables and rotate baking sheets and roast for another 20-25 minutes, or until soft with browned edges. Turnips and rutabagas may take a few minutes longer.
  5. Meanwhile, cook the farro. Boil a large pot of salted water to a boil. Set a large skillet over med-high heat, add the dry farro, and shaking the pan frequently, toast just until the farro browns lightly and is fragrant, about 2 minutes. Add farro to the boiling water and simmer for 20 minutes, or until farro is done al dente. Drain, toss with 2 tablespoos lemon juice and 3 tablespoons each minced parsley and dill.
  6. Toss the cheese with 2 tablespoons olive oil, lemon zest, salt and pepper and one tablespoon each minced parsley and dill.
  7. Toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled cheese, and remaining dill and parsley. Toss gently and serve.
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Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
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Eggplant Sauce
  1. 2/3 cup vegetable oil
  2. 1 medium eggplant, cut into 3/4-inch dice
  3. 2 teaspoons tomato paste
  4. ¼ cup dry white wine
  5. 1 cup chopped peeled tomatoes (fresh or canned)
  6. 6 ½ tablespoons water
  7. ¼ teaspoon salt
  8. ¼ teaspoon sugar
  9. 1 tablespoon chopped oregano
Polenta
  1. 6 ears of corn
  2. 2¼ cups water
  3. 3 tablespoons butter, diced
  4. 7 ounces feta, crumbled
  5. 1/4 teaspoon salt
  6. 1 pinch Black pepper
Eggplant Sauce
  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before adding the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow.
  2. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
Polenta
  1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels.
  2. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.
  3. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.)
  5. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
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Summer Vegetable Gratin

Summer Vegetable Gratin
Serves 4
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Base
  1. 1 garlic clove, minced
  2. 1 15 ounce can tomato sauce
  3. 2 teaspoons italian seasonings
Gratin Ingredients
  1. 2 large beefsteak tomatoes
  2. 1 red onion
  3. 1 large eggplant
  4. 1 zucchini
  5. 1 summer squash
  6. 8 ounces fresh mozzarella cheese
  7. 4 sprigs fresh thyme
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together base ingredients in a 9x13 inch baking dish.
  3. Wash the vegetables. Cut each vegetable into 1/2 inch slices.
  4. Arrange vegetables and cheese over base, alternating colors.
  5. Top with fresh thyme, salt and pepper to taste. Cover with foil and bake for 39 minutes. Remove foil and bake another 15 minutes.
Notes
  1. This is a great side dish and can also be a main served over pasta.
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Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
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Ingredients
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Notes
  1. From the Barefoot Contessa at Home cookbook
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Broccoli, Cheddar and Wild Rice Fritters

Broccoli, Cheddar and Wild Rice Fritters
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Ingredients
  1. 3 large eggs, lightly beaten
  2. 1 teaspoon kosher salt
  3. Freshly ground black pepper
  4. 2 cups cooked wild-rice blend or other leftover rice
  5. 1 cup finely chopped parcooked broccoli florets, cooked
  6. 2 scallions, finely chopped
  7. ¾ cup coarsely grated sharp cheddar
  8. Butter and olive oil, for frying
Instructions
  1. Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
  2. Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
  3. Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
  4. Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Notes
  1. From Smitten Kitchen Everyday cookbook
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Sesame Chicken Noodles

Sesame Chicken Noodles
Serves 4
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Ingredients
  1. Kosher Salt
  2. 1 (8 oz) boneless, skinless chicken breast
  3. 8 oz dried fettuccine
  4. 2 teaspons seasame oil
  5. ¼ cup peanut oil
  6. ¼ cup tahini
  7. 3 tablespoons soy sauce
  8. 2 tablespoons red wine vinegar
  9. 2 teaspoons chili oil
  10. 1 teaspoon honey
  11. ½ teaspoon cayenne pepper
  12. 1 garlic clove, minced
  13. 2 scallions, thinly sliced
Instructions
  1. Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using 2 smaller breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw the water away!) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles.
  2. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package directions. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander.
  3. While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
  4. Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dray as possible. Toss the noodles with the remaining 1 teaspoon sesame oil.
  5. Shred the chicken with your hands or chop it into bite size pieces and add it to the noodles. Add the dressing and toss to coat. Garnish with the scallions.
Notes
  1. Serves 4 as a light meal; 6 as a side dish. From the cookbook, "Cravings" by Chrissy Teigen
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Blistered Shishito Peppers

Blistered Shishito Peppers
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Ingredients
  1. 2 cups shishito peppers
  2. 1-2 tablespoons toasted sesame oil
  3. 1 lime
  4. Maldon sea salt
Instructions
  1. Heat sesame oil in pan until pan shimmers. Add peppers and toss as they begin to blister. When fully blistered, remove from pan and squeeze with a generous amount of lime juice and Maldon sea salt. Enjoy!
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Mushroom Ragout Over Grilled Polenta

Mushroom Ragout over Grilled Polenta Cakes
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Ingredients
  1. 1 package Frontier Soups Corn Polenta mix (or other dry polenta)
  2. 1/2 cup butter
  3. 1 small yellow onion, finely diced
  4. 1 clove garlic, minced
  5. 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced
  6. 1 pound baby bella mushrooms, cleaned and sliced
  7. 1 tablespoon minced fresh thyme
  8. 1 tablespoon fresh sage
  9. salt and pepper, to taste
  10. 1/4 cup heavy cream
  11. browned butter sauce (See below)
  12. 1/2 cup toasted hazelnuts, course chop
  13. 1/2 cup parmesan cheese (to serve)
Instructions
  1. For polenta, follow directions according to Polenta package. Set aside.
  2. In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm.
  3. Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy!
  4. Browned Butter Sauce
  5. Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes.
  6. Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes.
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Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
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Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
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Israeli Couscous Salad with Smoked Paprika Dressing

Israeli Couscous Salad with Smoked Paprika Dressing
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Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
Couscous
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
Instructions
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
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