Garlic

Roasted Fennel Pasta with Ricotta

INGREDIENTS:

  • 10 ounces fresh linguine

  • 1 fennel bulb

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • ⅓ cup part-skim ricotta cheese

  • 3 cloves garlic minced

  • 1 lemon zested and quartered

  • ¼ cup chopped parsley

  • 1 shallot minced

  • ¼ cup breadcrumbs

  • Salt and Pepper

PREPARATION:

  1. Preheat the oven to 450°F.

  2. Heat a medium pot of salted water to boiling on high.

  3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.

  4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

  5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.

  6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.

  7. Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.

  8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

  • 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

  • ½ head of garlic

  • 2 sprigs sage

  • 2 sprigs thyme

  • ½ cup extra-virgin olive oil

  • ¾ tsp. kosher salt

  • 1 Tbsp. white wine vinegar

PREPARATION:

  1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

  3. Let cool slightly, then add vinegar and toss to coat.

Pepper Steak Stir Fry

INGREDIENTS:

  • 1 tablespoon vegetable oil divided use

  • 2 green bell peppers cored, seeded and cut into strips

  • 1 1/4 pounds flank steak thinly sliced

  • 2 teaspoons minced garlic

  • 1 teaspoon minced ginger

  • salt and pepper to taste

  • 1/4 cup soy sauce

  • 1 1/2 tablespoons sugar

  • 1 1/2 tablespoons cornstarch

PREPARATION:

  1. Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.

  2. Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.

  3. Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.

  4. Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.

  5. Add the garlic and ginger, then cook for 30 seconds.

  6. Place the peppers back in the pan with the steak.

  7. In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.

  8. Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

Sautéed Kale with Tahini Sauce Recipe

INGREDIENTS:

  • 1 pound kale, well rinsed

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • Salt

  • 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)

  • 2 tablespoons lemon juice

  • 3-4 tablespoons water

  • 1 teaspoon dark sesame oil

  • 1 tablespoon toasted sesame seeds for garnish

PREPARATION:

  1. Remove kale ribs, slice kale: Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

  2. Cook onion and garlic: Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

  3. Add kale to the onions: Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

  4. Make tahini sauce: While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

  5. Toss cooked kale with sauce: Once the kale is done, toss in the sauce, reserving a little to drizzle on top.Serve, topped with a little sauce and toasted sesame seeds.

Steak With Zucchini

INGREDIENTS:

  • 6 teaspoons olive oil

  • 1 1/2 pounds strip steak

  • kosher salt and pepper

  • 1 1/2 pounds small zucchini, halved lengthwise

  • 1 teaspoon grated lemon zest

  • 1 small clove garlic, finely chopped

  • 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

  • 2 tablespoons bread crumbs

PREPARATION:

  1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

  2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

  3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

  4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

  5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.