- 1 lb broccoli, cut into small florets
- 1 red onion, thinly sliced
- 1 Tbsp Za’atar seasoning
- 2 eggs
- ⅔ cup fregola sarda pasta
- 2 Tbsps tahini
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 oz. pecorino romano cheese
- 3 Tbsps roasted almonds, roughly chopped
- 1 bunch mint
- Preheat oven to 450°. Spread onions and broccoli on sheet pan. Drizzle with olive oil and season with salt, pepper, and za’atar seasoning. Toss to coat and spread in an even layer. Roast 20-22 minutes or until browned and tender when pierced with a fork.
- Heat a small pot of water to boiling on high for boiling the eggs. Heat another medium pot of salted water to boiling on high for the pasta. Add pasta to medium pot and cook 14-16 minutes, or until tender. Turn off heat, drain thoroughly, and return to pot.
- Add eggs to small pot of boiling water and cook 9-10 minutes. Drain and rinse under cold water for a minute. When cool enough to handle, carefully peel the cooked eggs. Thinly slice into rounds and season with salt and pepper.
- Combine lemon juice, tahini, 2 Tbsps water, 2 Tbsps olive oil and minced garlic in a bowl for the dressing. Whisk until smooth. Season with salt and pepper.
- To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.
- Serve topped with egg and another drizzle of olive oil. Garnish with mint.
Alone or stuffed in a bell pepper, this dirty rice is the real ish. Ron, upon tasting, said this rice was “mad light, but mad good”.
- 1 Tbsp vegetable oil
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1 cup onion, chopped
- 1/2 cup bell peppers, chopped
- 1/2 cup chopped celery
- 2 1/2 tsp. salt
- 1 tsp. cayenne
- 1 large eggplant, peeled and cut into 1-inch cubes (~ 2lbs)
- 1 cup water
- 6 cups cooked long-grain rice
- 2 Tbsp. chopped parsley
- Heat oil in a large saucepan over medium-high heat and brown the pork and beef. Add the onions, bell peppers, and celery and cook for bout 5 minutes, or until the vegetables are wilted. Add the salt, cayenne, eggplant, and water. Cook, stirring often, for about 10 minutes.
- Reduce the heat to medium and cook, uncovered, stirring occasionally, for about 30 minutes, or until eggplant is very soft. With a spoon, mash the eggplant against the side of the pot.
- Add the rice and parsley. Mix thoroughly, breaking up any clumps. Heat until rice is warmed through. Serve Immediately.
Makes 8 servings
- 5 tablespoons Grey Poupon Dijon Mustard
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- ½ teaspoon Italian seasoning
- 6 medium red skinned potatoes (about 2 lbs. cut into chunks)
Mix all ingredients except potatoes in small bowl.
Place potatoes in lightly greased 13 x 9 x 2″ baking pan or on a shallow baking sheet;
Toss with mustard mixture. Bake at 425° for 35-40 minutes or until potatoes are fork tender, stirring occasionally.
Makes 4 servings
- 2 (10 oz) packages frozed chopped spinach
- 4 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 Tbsp chopped onions
- 1/2 cup evaporated milk
- 1/2 tsp black pepper
- 3/4 tsp celery salt
- 3/4 tsp garlic salt
- 1 tsp Worcestershire sauce
- Cayenne pepper
- 6 oz pasteurized processed Mexican-style cheese, such as Velveeta Mexican Mild, cut into pieces
- Buttered bread crumbs
- Preheat oven to 350º. Coat a 9-inch square casserole dish with nonstick cooking spray.
- Cook the spinach according to the package directions. Drain and reserve 1/2 cup of the liquid from the pot.
- Melt the butter in a saucepan over low heat. Add the flour, stirring until blended and smooth, but not brown. Add the onions ann cook until soft but not browned. Add the milk and reserved liquid from the spinach, stirring constantly to avoid any lumps. Cook, stirring until smooth and thick. Add the pepper, celery salt, garlic salt, Worcestershire, and the salt and cayenne to taste. Add the cheese and stir until it is completely melted.
- Pour into the prepared casserole and top with buttered bread crumbs. Bake until bubbly, about 30 minutes. Serve warm.
From Cooking up a Storm (page 245), originally from River Road Recipes.
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor
- 2 ½ Tbsp. unsalted butter, softened
- 3 Tbsp. finely chopped shallots
- 3 tsp. finely chopped flat-leaf parsley
- 2 tsp. finely chopped tarragon
- 1 ½ tsp grated lemon zest
- 1 Tbsp. fresh lemon juice
- 2 lb. haricots verts or other green beans, trimmed
- ½ cup toasted pine nuts or pumpkin seeds
- Stir together all ingredients except haricots verts and nuts with ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 Tbsp. salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter. Garnish with nuts.
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.