2 pizza crusts 1/2 eggplant (small, sliced 1/4″ thick) 1 fennel bulb (small, sliced lengthwise then halved) 3 1/2 Tbsp. extra-virgin olive oil (divided) kosher salt black pepper 1/2 bulb garlic 4 oz. feta 3/4 cup ricotta 3 mint leaves 2 Tbsp. pine nuts 1 handful fennel fronds freshly grated Parmesan (optional) Preheat oven to 400 degrees and line and grease … Continued
8 small waxy potatoes, scrubbed and quartered 1 cup broth 1/4 cup olive oil 8 ounces broccolini trimmed and halved lengthwise or chopped into 1-inch pieces 1 small red or yellow onion thinly sliced 8 large eggs 1 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Place the potatoes in a large ovenproof … Continued
4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued
1/3 cup thinly sliced red onion 3 Tbs. olive oil 2 Tbs. lemon juice 4 tomatoes, halved and sliced 1 English cucumber, peeled, halved, and sliced (2 cups) 1/2 cup packed parsley leaves, finely chopped Soak onion in bowl of … Continued
Miso Dressing: 2 Tablespoons white miso 1 1/2 Tablespoons tahini 2 Tablespoons rice vinegar 1 Tablespoon honey 1 Tablespoon sesame oil 3 1/2 Tablespoons water + additional to thin if necessary 1 clove of garlic, minced 1 scallion, minced (white and … Continued
2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1/4 teaspoon red-pepper flakes 1 bunch collard greens (12 ounces), ribs removed, thinly sliced 1/4 cup pine nuts, toasted Grated zest of 1 lemon, plus more for serving 2 tablespoons fresh … Continued
A large pat of butter or splash of olive oil A few garlic cloves (in my case, a chunk of frozen minced garlic in oil) A small diced onion or shallots or another allium of choice Two bunches of shredded … Continued
1½ pounds small red potatoes, scrubbed 1 garlic clove, finely grated ½ cup mayonnaise 1½ teaspoons Sriracha 1 teaspoon fresh lemon juice Kosher salt ⅓ cup vegetable oil 15 shishito peppers ¼ cup crumbled queso fresco 2 scallions, thinly sliced Preheat oven to 400°. Place potatoes on a … Continued
1/2 pound German butterball or baby Yukon Gold potatoes Kosher salt 1/4 cup extra-virgin olive oil Pepper One 1/2-pound head of radicchio, halved lengthwise, cored and coarsely chopped 1 tablespoon red wine vinegar 1/2 cup finely shredded young Montasio cheese … Continued
2 small fennel bulbs 3 cups coarsely chopped yellow squash 1 cup coarsely chopped sweet onion 2 tablespoons olive oil 1 teaspoon freshly ground pepper ½ teaspoon salt Preheat oven to 450°. Trim stalks from fennel bulbs. Cut bulbs lengthwise … Continued