Tarta. Tomate + Queso de Cabra When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese. And while it seems like a lot of work, most of the prep can be done ahead of time, leaving you with plenty of time to get dressed and relax on the morning of the party. If pie dough or custards scare you, fear not. Quiches aren't particularly difficult to make from scratch, just time-consuming, but if you break up the steps over the week leading up to the party, they are quite manageable. How To Make a Quiche in 15 Minutes a Day for 4 Days Day 1: Make pie dough. Obviously, if you have more time on any one of those days, you can combine steps. Roasted Tomato and Goat Cheese Quiche Adapted from Apples & Onions, Serves 6-8
Principal. Pescado + Panzanella When I embarked on my trip to Greece last week, I knew I'd be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil. Of course it's better there, I thought to myself. "I'll document all of the Greek salads I eat!" Aglaia told me that what we call a "Greek Salad" is made up for tourists. Paximadi (plural ‘paximadia’) is a barley rusk; an exclusively Greek twice-baked, molar-crushing biscuit, which was for centuries the staple snack for islanders and sailors in the parts of Greece where wheat was difficult to grow and wood for firing the oven was scarse. Paximadi Bread Salad with Tomatoes, Feta and Capers Serves 6 to 8
Pasta.Gnocchi Summer nights call out for easy food that is also fresh and vibrant, abundant with tomatoes, herbs, and other garden booty. This skillet is the dish I make when I want a 15-minute meal with just a handful of ingredients, but one that tastes like summer in the mouth. Gnocchi, blistered cherry tomatoes, chicken sausage, and a handful of basil — look, I've told you the whole ingredient list already. I am such a fan of gnocchi in the summertime. And while you can certainly make your own gnocchi, store-bought works just fine here. For sausage, use whatever you like. Last but not least, I finish this with basil, not cheese. Gnocchi Skillet with Chicken Sausage & Tomatoes Serves 4 1 pound gnocchi Coarse kosher salt and freshly ground black pepper 9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins 1 pint cherry or grape tomatoes, sliced in half lengthwise 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed) Recipe Notes Cholesterol 61.2 mg (20.4%)
Principal. Cangrejo There have been many picnics this summer. Some planned, some completely spontaneous. Some pretty, some messy, but all of them with great company. The thing I like about picnics isn’t necessarily the food. Yes, that’s the ultimate incentive and satisfier, but getting together with friends and children on a sunny summer’s day somehow makes summer actually feel like such. This past weekend, I hosted a 3-day food styling and photography workshop in Seattle partnering with Angela Ritchie of Ace Camps. I found beautiful already-cooked crab at Pike Place Market and brought them to the beach for our picnic. I could have a picnic every single day of summer. The beach picnic essentials checklist: Charcuterie Olives Cheese Bread Anchovies Pink lemonade Grilled fennel and lemons Roasted carrots with paprika Cooked whole crab (you can ask your fishmonger to clean the guts if you wish) Corn and fennel chowder (recipe follows) Don’t forget a wide beach blanket, dishes and flatware! serves 6
Pasta. Camarones + Salsa de Vino Blanco I dare you not to twirl your fork into this simple summer pasta dish! Once your pasta pot is at a rolling boil, you’re about 10 minutes away from noodly bliss. A generous serving of succulent shrimp and linguini are tossed with a super quick tomato cream sauce — one that's fragrant with aromatic garlic, shallots, and white wine. Shrimp pasta feels like such a treat, maybe because I don’t often think to make it, or maybe because seafood dinners are a bit of an extravagance. Whether you’ve planned ahead and defrosted your shrimp or just pulled them out of the deep freeze, you can pull this together on a weeknight, for sure. You can also use either pre-cooked or raw shrimp — go ahead and pick up whatever variety you’re able to find in the size you prefer. If you’re using raw shrimp, let them simmer in the sauce until they’re mostly pink — a final addition of piping hot pasta will help them cook all the way through. Shrimp Pasta with White Wine Sauce Serves 4 Recipe Note Cholesterol Sodium
Principal. Conejo braseado Receta: Conejo braseado en Torrontés con puré de zanahoria y tomillo Escrito por Fondo de Olla el Miércoles, agosto 13, 2014 · Deja tu comentario Los platos elaborados con conejo son una fija en Cafayate. Por lo general, los restaurantes locales ofrecen preparaciones sencillas. Pero dada la calidad del producto, el chef Javier Godoy, del Restaurante Muse (Hotel Grace), nos acerca una receta de autor. (Para 2 personas) Ingredientes: Conejo 1 Vino Torrontés 750 cc Hierbas frescas c/n Apio 1 Cebolla 2 Limones 2 Pimiento rojo 1 Pimiento verde 1 Zanahorias 4 Manteca 100 gramos Tomillo c/n Ajo 1 Zucchini 1 Tomate 1 Calabaza 200 gramos Berenjena 1 Preparación: Trozar el conejo separando los cuartos traseros y delanteros, y deshuesar el lomo.
Principal.Arroz + dressings When it comes to lunch, I have competing desires. On the one hand, I want a predictable and easy meal I can grab without diverting much attention from my work. But I also don't want to eat the same thing day after day. Meet my answer: the modular one-bowl lunch with mix-and-match toppings, including a smoky, nutty romesco that is quite literally the secret sauce to this meal. I love this stuff so much I call it my happy sauce. I became especially enamored of the one-bowl meal last year when I did some recipe development for Vegetarian Times. Now, sauces don't usually make it into my dinner routine, unless we're talking straight-up marinara and meatballs. That assignment turned out some of my personal favorite meals, and I've gone back to them many times since. Get some of the recipes at Vegetarian Times Not all of my one-bowl meals made it online, but here are two that did. But my favorite takeaway from that assignment was romesco. Makes 4 to 6 servings.
Pasta. Espárrago Like most of you I'm guessing, I go through serious lunch phases. This winter brought about a relentless breakfast burrito spree followed by a big run of avocado toasts topped with an egg. Lately though — now that spring is slowly showing its face — it has been all about soba noodles. In my humble opinion, there's no better way to usher in warmer weather lunches. We've definitely written about soba noodle salads before here on The Kitchn. The noodles are often served cold or room temperature, are a great source of amino acids and fiber, and are the perfect blank slate for a nutritious lunch or side dish salad. So how is this salad special? This salad is the perfect light lunch, but it'd also be fantastic served with salmon or chicken. Miso-Roasted Asparagus Soba Noodle Salad Serves 6 Preheat the oven to 375°F. Toast sunflower seeds in a large, dry skillet over medium heat until fragrant and slightly golden, about 5 minutes. When finished roasting, remove from oven and set aside to cool.
Cocción. Tofu tostado Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten as a snack with whatever dipping sauce happens to be handy. After the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Start with extra-firm tofu. I like cubes for salads, rice bowls and stir-fries, and for making dishes like frittatas and sauces a little more substantial. If you're planning to eat the tofu right away, try tossing it with a little cornstarch before baking. Now let's talk about marinades. Tofu is brilliant in its blandness — it's a blank slate for any flavors you want to give it. Do you make your own baked tofu? Previous image Next image Cut tofu into squares for salad, slices for sandwiches, or sticks for a snack! How to Make Baked Tofu for Salads, Sandwiches & Snacks What You Need Instructions Recipe Notes:
Principal. Garbanzo When I mention that I develop vegetarian recipes, the most frequent reply is, "You must eat a lot of tofu!" However, I am actually a late adopter of tofu. I'm a texture person, and I've only recently found ways to prepare tofu that are not only easy, but result in a great taste and texture. In this recipe for Tofu and Chickpea Stir-Fry with its creamy tahini sauce, you'll find all of the above. I like baking the tofu even when I'm going to be adding it to a stir-fry. While the tofu is the star of the show, do not discount the tahini sauce. Tofu Chickpea Stir Fry with Tahini Sauce Serves 3 to 4 For the sauce: 1/4 cup + 2 tablespoons water 1/4 cup tahini 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 teaspoons honey 1 teaspoon minced ginger To serve: 3-4 cups cooked rice or other grains (see Recipe Notes) Toasted sesame seeds Minced chives Stir together the ingredients for the sauce and set near the stove. In a wok or large skillet, heat the peanut oil over medium-high heat.
Principal. Ratatouille Once this is all accomplished and the vegetables are simmering away on the back burner, there's the waiting. You can certainly eat your ratatouille as soon as all the vegetables are warmed through — that's a perfectly tasty and fresh meal. But the real magic of ratatouille happens after it's been bubbling away for an hour or more. The vegetables melt into each other, turning silky and completely tender, while the thyme and garlic infuse every corner of the pot. This recipe for ratatouille comes from my dad, a genuine Frenchman who learned to make the dish while growing up. Easy French Ratatouille Makes 8 to 10 servings 2 large eggplants2 yellow onions3 bell peppers6-8 medium zucchini 4 large tomatoes1 1/2 - 2 tablespoons olive oil3-4 cloves garlic1 bay leaf3-4 sprigs thyme1/4 cup loosely packed basil, sliced into ribbonsExtra basil for garnishingSalt and pepper Peel the eggplants, if desired, and chop them into bite-sized cubes. Remove the bay leaf and thyme sprigs. Notes:
Principal. Arroz + Tofu + Castañas Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… We eat a lot of brown rice in our home, and as much as my partner and I enjoy its nutty flavor and health-giving properties, it can get a little monotonous. Mix it up with chewy baked tofu, crunchy cashews, and the zesty flavors of lemongrass, ginger, lime, and cilantro, however, and we'll fight each other for the last bite. (The first time Gregory tried this, he did a double-take when I told him he was scarfing down brown rice.) Both fresh and savory, this bowl makes a perfect, protein-packed lunch, or it can even be served as a filling breakfast or side dish at dinner. Brown Rice Bowl with Lemongrass, Tofu and Cashews Serves 2-4 Preheat oven to 350°F. Rinse and drain tofu. Cut tofu into 1/2-inch cubes and toss in a bowl with 2 tablespoons soy sauce. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Heat vegetable oil in a skillet over medium heat. (Images: Emily Ho)
Hamburguesas. Azuki Even before I'd been to the Northstar Cafe in Columbus, Ohio, I'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," I was promised by both vegetarians and non-vegetarians. I'll give you one guess what I ordered when I finally made it to the restaurant myself! This burger definitely lived up to expectations. They also somehow captured that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. The overall effect was, quite simply, a burger. Because my addiction was edging toward the unhealthy, I created this recipe in the spirit of the Northstar veggie burger. Full disclosure: These burgers are a fair bit of work and hold together best if you make the burger mix, let it chill overnight, and then cook the burgers the next day. → If you're ever in Columbus, Ohio, be sure to visit Northstar Cafe! Testing Notes I really love this burger. Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio Recipe Notes:
Wrap. Kale It's been nearly a month since we posted last and literally it feels like we were just here last week. Every stranger keeps telling me "time flies" or "it'll go by so quick!" As if that's just something you say to moms when you see a little baby. But it's not only that they grow quickly, which they do, but because your time and attention gets so enraptured in this tiny person that it's really true what they say - the days seriously whiz past. The mortgage is due AGAIN? I'm taking the blame for passing on this personality trait, but Curran is a particular little fellow. Meals have been pretty simple lately and I suppose it'll be that way for awhile, but I'm making big bowls of sturdy green or grain salads that we can keep in the fridge and grab when we only have one free hand to eat with. FIESTA KALE SLAW WRAPS // Makes 4 I try to chop everything small so it's easy to wrap up. Warm the tortillas over the stove.