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from Epicurious, makes 3 1/2 cups
from BBC Good Food, serves 4 as a side
Ingredients
Cut a thick slice from the pac choi root to separate the leaves. Rinse and drain.
Heat the peanut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pac choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
Add the rest of the sesame oil and salt. Drizzle with honey and squeeze in fresh lime juice. Toss the leaves and serve immediately.
from The Food Network, serves 4
from Epicurious, makes 12 muffins
1. Preheat oven to 400 degrees. Slice pumpkins in half and scoop out seeds. Place halves face down on a baking sheet, and roast till soft. Peel off pumpkin skin and measure out 3/4 cup pumpkin. Freeze the rest to make more muffins later.
2. Soak raisins in hot water 5 minutes, then drain.
3. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
4. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
5. Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
from Martha Stewart, serves 4
Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.
Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.
from Epicurious, serves 4
serves 4, from New York Times Cooking
from Bon Appetit, serves 8
Try serving at room temperature on a bed of arugula for a summer version of this recipe!
Pumpkin
1. Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
Pumpkin
2. Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
3. Increase oven temperature to 400°. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.
4. Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
5. Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.
from Epicurious, serves 4
from Bon Appetit, serves 4
1 3½–4-pound chicken, cut into 8 pieces
3 tablespoons vegetable oil, divided
Kosher salt; freshly ground pepper
2 lemons, halved
2 oranges, halved
Instructions
1. Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, turning occasionally and squeezing juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
2. Meanwhile, brush remaining 2 lemon halves and 2 orange halves with remaining 1 Tbsp. oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.
from Martha Stewart, serves 4
Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
from Martha Stewart, serves 4-6
Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. Fold over 1/2-inch border on all sides and press edges to seal. Refrigerate 10 minutes.
Meanwhile, melt butter over medium-high. Add onions, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. Reduce heat to medium and cook, stirring frequently, until onions are very soft, 5 minutes. Arrange onions evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. Bake until pastry is golden brown and crisp, 25 minutes. Let cool slightly. Top with goat cheese and herbs before cutting into squares. Serve warm or at room temperature.
from epicurious, serves 8
from bonappetit.com, serves 8-10
1. Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
2. Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
4. Wisk 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper.
from kitchen.com, serves 6
Instructions
1. Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
2. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
3. Add the red onion, red pepper, cucumber, olives, and herbs and let marinate for 10 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
4. Lift out of the bowl with a slotted spoon, leaving juices behind. Place on a large platter and serve immediately.
This is your blog writer's FAVORITE bean recipe, and her own creation!
serves 4
1. Steam beans for about 8 minutes, until they are just tender.
2. While beans are cooking, add the rest of the ingredients into a large mixing bowl.
3. When beans are ready, drain them and add them immediately to the mixing bowl. Use tongs to stir hot beans around so they get evenly coated.
from thekitchn.com, serves 4
1. Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.
2. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.
3. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.
from kitchn.com, serves 2
1. Preheat broiler. If using the main compartment of the oven (as opposed to a separate broiler compartment below), place a rack about 5 inches from the broiler element. (See How To Use Your Broiler.)In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside.
2. Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.
3. Place zucchini in an oven-proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from broiler.
4. Serve zucchini warm or chilled with yogurt-dill sauce.
from Martha Stewart, serves 4
Chill four small glasses in the freezer, Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree, beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately.
from thekitchn.com, serves 4-6
For the chickpeas:
For the dressing:
For the salad:
1. Preheat the oven to 400°F. In a bowl, combine the chickpeas with spices and oil. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.
2. To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil while whisking continuously. Taste and adjust seasonings if needed. Set aside.
3. Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to puree the cauliflower at all. (For step-by-step instructions, see How to Make Couscous Out of Cauliflower.)
4. Transfer the cauliflower to a large bowl and combine with the cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well. Slowly drizzle with dressing and season to taste with salt and pepper. Once seasoned add roasted chickpeas and serve.