Smoky Maple Broccoli Tempeh Pita
makes two pita halves5-6 blocks of long-thin cut, Crispy Tempeh Cubes1 1/2 cups cheezy broccoli (see below)1 tomato, sliced1-2 Tbsp Vegenaise OR warmed hummus1 pita pocket, sliced in half and warmed or toastedCheezy Smoky Broccoli:2 cups broccoli florets1 Tbsp safflower or extra virgin olive oil1 Tbsp water2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)1 tsp liquid smoke (optional)1/2 tsp garlic powder1 Tbsp nutritional yeast (optional - see flavor tip above)fresh black pepper - to tasteTo Make: Saute over medium heat until tender.Steam it: You can also steam the broccoli and toss in the added spices and liquids if you’d prefer. By steaming the broccoli, you can omit the added oil.Add: Your favorite garlic hummus - splashed with EVOO and warmed up in the microwave.To Make Pita:Warm or grill your pita. Slice in half.Add the Vegenaise or warm hummus.Add the tempeh, broccoli and tomato.Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.
Serve warm

Smoky Maple Broccoli Tempeh Pita

makes two pita halves

5-6 blocks of long-thin cut, Crispy Tempeh Cubes
1 1/2 cups cheezy broccoli (see below)
1 tomato, sliced
1-2 Tbsp Vegenaise OR warmed hummus
1 pita pocket, sliced in half and warmed or toasted

Cheezy Smoky Broccoli:
2 cups broccoli florets
1 Tbsp safflower or extra virgin olive oil
1 Tbsp water
2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)
1 tsp liquid smoke (optional)
1/2 tsp garlic powder
1 Tbsp nutritional yeast (optional - see flavor tip above)
fresh black pepper - to taste
To Make: Saute over medium heat until tender.
Steam it: You can also steam the broccoli and toss in the added spices and liquids if you’d prefer. By steaming the broccoli, you can omit the added oil.

Add: Your favorite garlic hummus - splashed with EVOO and warmed up in the microwave.

To Make Pita:

Warm or grill your pita. Slice in half.
Add the Vegenaise or warm hummus.
Add the tempeh, broccoli and tomato.
Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.

Serve warm


Crispy Pork Belly with Roast Potatoes and Salad Greens
Serves 2500g of pork belly, skin scored with a sharp blade1 teaspoon of fennel seeds, lightly toasted and crushed1 large onion, sliced in 1cm thick discs700g of rooster potatoes, cut into cubesA good handful of herbs, oregano, thyme, rosemary4 cloves of garlic, in their skin2 tablespoons of rapeseed oil2 large handfuls of salad leaves1 tablespoon of extra virgin olive oil1 teaspoon of white wine vinegar or lemon juiceSea salt and ground black pepper
Preheat the oven to 220˚C.
Place the slices of onion on the base of roasting tin.  Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.
Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.
Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper.  Taste and adjust accordingly.
Toss the salad leaves in the dressing just before you are ready to serve.
When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces.  Toss the potatoes in the fresh herbs.
Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.

Crispy Pork Belly with Roast Potatoes and Salad Greens

Serves 2
500g of pork belly, skin scored with a sharp blade
1 teaspoon of fennel seeds, lightly toasted and crushed
1 large onion, sliced in 1cm thick discs
700g of rooster potatoes, cut into cubes
A good handful of herbs, oregano, thyme, rosemary
4 cloves of garlic, in their skin
2 tablespoons of rapeseed oil
2 large handfuls of salad leaves
1 tablespoon of extra virgin olive oil
1 teaspoon of white wine vinegar or lemon juice
Sea salt and ground black pepper

Preheat the oven to 220˚C.

Place the slices of onion on the base of roasting tin.  Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.

Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.

Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.

Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper.  Taste and adjust accordingly.

Toss the salad leaves in the dressing just before you are ready to serve.

When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces.  Toss the potatoes in the fresh herbs.

Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.


Roasted Tomato Soup
ingredients:
5 large tomatoes, cut into 3/4” slices1 onion, cut into 1/2” slices1/2 jalapeno, cut in half lengthwise, seeded2 bell peppers, seeded, cut into 4 piecesolive oil1/4 teaspoon smoked paprika1/2 teaspoon garlic powder3/4 teaspoon salt (or to taste)freshly ground black pepper2 cups vegetable broth1/4 cup grated parmesan cheese (plus additional cheese for garnishing)few tablespoons of heavy cream or creme fraiche (optional)
directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
For immersion blender:Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
For Vitamix or Blendtec:Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.
For standard blender:Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

Roasted Tomato Soup

ingredients:

5 large tomatoes, cut into 3/4” slices
1 onion, cut into 1/2” slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.




Bacon Mac ‘N’ Cheese Pie
INGREDIENTSFor the crust3½ cups all-purpose flour (from the freezer if possible)1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes¼ cup cold vegetable shortening1 Tbsp. plus 1 tsp sugar1 Tbsp. kosher salt1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid
For mac ‘n’ cheese filling5 slices thick-cut bacon, cut into 1-inch pieces4 cups dried macaroni4 Tbsp. of butter (½ a stick)4 Tbsp. flour2.5 cups heavy cream 2 tsp mustard powder1 egg yolk1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)Kosher salt and freshly ground black pepper
For the bacon lattice8 slices bacon1 Tbsp. brown sugar
PREPARATION
For the crust1. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold. (It helps to put them in the freezer after they’re measured and cut into pieces. It also helps to keep the flour in the freezer.)
2. Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. (If you don’t have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it’s pretty well incorporated.) Transfer to a large bowl. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. Take care not to over-moisten your dough — you don’t have to use all ¾ cups liquid. Watch the dough and stop adding liquid once it begins to clump. It doesn’t need to be completely stuck together.
3. Turn dough out onto a clean counter and form into ball. Be careful not to over-handle it — it doesn’t need to be kneaded, just needs to come together. Once it’s in a ball, cut the ball in half then flatten the halves into discs. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. (DO AHEAD: Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)
4. Lightly grease a 9” pie plate with butter, shortening, or baking spray.
5. Prepare a clean countertop as workspace to roll out the dough. Sprinkle some flour on a sheet of parchment, put one dough disc on it, sprinkle flour on the disc, then top with another sheet of parchment. Using a rolling pin, roll out dough between those two sheets of parchment paper in a circular shape until its diameter is 2”-3” larger than the pie plate all around.
6. Remove the top sheet of parchment, then carefully pick up an edge of the round and wrap it around the rolling pin. As you continue to roll the pin, the dough will wrap completely around it so you can easily transfer it to the plate. Starting on one edge of the pie plate, unroll the dough, making sure it is centered. At this point it’s best to put it back in the fridge for 30 minutes to 1 hour.
7. Press the dough into the plate. Leaving enough dough to crimp the edges, trim the overhang with a knife or scissors.
8. Preheat oven to 375°F. Prick chilled crust in pie dish all over with a fork. Line crust with foil or parchment paper, then fill the liner with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is JUST light golden-brown, about 2 minutes longer. (It will bake again later so it shouldn’t be too dark yet.) Let crust cool completely.
For mac ‘n’ cheese filling1. Boil pasta in generously salted water until just al dente, following directions on package.
2. Cook bacon pieces in sauté pan until just crispy, drain on paper towels and set aside.
3. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you’ve got what is called a “roux” — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you’ve got bechamel sauce.
4. Add mustard powder and whisk to combine.
5. Temper egg yolk into the bechamel: To do this, take a little of your hot bechamel and put it into a bowl with the egg yolk. Whisk so that the egg heats up gently. Then dump the warm egg/bechamel mixture into the hot pot of bechamel, and whisk.
6. Add all the cheese and stir to combine. Season with salt and freshly ground pepper.
7. Add macaroni and cooked bacon pieces to cheese sauce, then add more freshly ground pepper to taste.
To assemble1. Preheat oven to 425°F.
2. Fill the baked pie crust with the mac ‘n’ cheese. You’ll use all but 1 or 2 cups.
3. Weave a lattice with 8 bacon slices (4 in one direction and 4 in the other direction — keep them long as long as possible because they will shrink when they cook).
4. Using your fingers, spread brown sugar on the strips of bacon, then put in a 425°F oven for 15 minutes or until the bacon is cooked. Serve warm.

Bacon Mac ‘N’ Cheese Pie

INGREDIENTS
For the crust
3½ cups all-purpose flour (from the freezer if possible)
1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes
¼ cup cold vegetable shortening
1 Tbsp. plus 1 tsp sugar
1 Tbsp. kosher salt
1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid

For mac ‘n’ cheese filling
5 slices thick-cut bacon, cut into 1-inch pieces
4 cups dried macaroni
4 Tbsp. of butter (½ a stick)
4 Tbsp. flour
2.5 cups heavy cream 
2 tsp mustard powder
1 egg yolk
1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
Kosher salt and freshly ground black pepper

For the bacon lattice
8 slices bacon
1 Tbsp. brown sugar

PREPARATION

For the crust
1. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold. (It helps to put them in the freezer after they’re measured and cut into pieces. It also helps to keep the flour in the freezer.)

2. Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. (If you don’t have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it’s pretty well incorporated.) Transfer to a large bowl. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. Take care not to over-moisten your dough — you don’t have to use all ¾ cups liquid. Watch the dough and stop adding liquid once it begins to clump. It doesn’t need to be completely stuck together.

3. Turn dough out onto a clean counter and form into ball. Be careful not to over-handle it — it doesn’t need to be kneaded, just needs to come together. Once it’s in a ball, cut the ball in half then flatten the halves into discs. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. (DO AHEAD: Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

4. Lightly grease a 9” pie plate with butter, shortening, or baking spray.

5. Prepare a clean countertop as workspace to roll out the dough. Sprinkle some flour on a sheet of parchment, put one dough disc on it, sprinkle flour on the disc, then top with another sheet of parchment. Using a rolling pin, roll out dough between those two sheets of parchment paper in a circular shape until its diameter is 2”-3” larger than the pie plate all around.

6. Remove the top sheet of parchment, then carefully pick up an edge of the round and wrap it around the rolling pin. As you continue to roll the pin, the dough will wrap completely around it so you can easily transfer it to the plate. Starting on one edge of the pie plate, unroll the dough, making sure it is centered. At this point it’s best to put it back in the fridge for 30 minutes to 1 hour.

7. Press the dough into the plate. Leaving enough dough to crimp the edges, trim the overhang with a knife or scissors.

8. Preheat oven to 375°F. Prick chilled crust in pie dish all over with a fork. Line crust with foil or parchment paper, then fill the liner with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is JUST light golden-brown, about 2 minutes longer. (It will bake again later so it shouldn’t be too dark yet.) Let crust cool completely.

For mac ‘n’ cheese filling
1. Boil pasta in generously salted water until just al dente, following directions on package.

2. Cook bacon pieces in sauté pan until just crispy, drain on paper towels and set aside.

3. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you’ve got what is called a “roux” — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you’ve got bechamel sauce.

4. Add mustard powder and whisk to combine.

5. Temper egg yolk into the bechamel: To do this, take a little of your hot bechamel and put it into a bowl with the egg yolk. Whisk so that the egg heats up gently. Then dump the warm egg/bechamel mixture into the hot pot of bechamel, and whisk.

6. Add all the cheese and stir to combine. Season with salt and freshly ground pepper.

7. Add macaroni and cooked bacon pieces to cheese sauce, then add more freshly ground pepper to taste.

To assemble
1. Preheat oven to 425°F.

2. Fill the baked pie crust with the mac ‘n’ cheese. You’ll use all but 1 or 2 cups.

3. Weave a lattice with 8 bacon slices (4 in one direction and 4 in the other direction — keep them long as long as possible because they will shrink when they cook).

4. Using your fingers, spread brown sugar on the strips of bacon, then put in a 425°F oven for 15 minutes or until the bacon is cooked. Serve warm.


Toasted Marshmallow Ice Cream Cookie Sandwiches
Yeild: 6 sandwiches
INGREDIENTS
Toasted Marshmallow Ice Cream
12 large marshmallows
1 cup heavy whipping cream
1/2 cup whole milk
1/4 cup + 2 tablespoons granulated sugar
Pinch of salt
2 egg yolks
1/2 teaspoon vanilla extract
12 chocolate chip cookies
Chocolate chips for rolling


INSTRUCTIONS
For the ice cream:
Preheat the broiler. On a broiler-safe pan, toast the marshmallows until brown, rotating to toast all of the sides. Remove from the broiler and let cool.
In a large bowl, add some ice and water to create a water bath. Place a smaller bowl inside the water bath. Add 1/2 cup cream to the smaller bowl. Set aside.
In a medium saucepan, warm up the remaining 1/2 cup cream, whole milk, sugar, and salt. Once warm but not boiling, add a little bit of the milk to the yolks in a small bowl and whisk together. Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon. Whisk in the toasted marshmallows and vanilla until melted and smooth. Remove from the heat and pour into the reserved cream sitting in the water bath. Let cool to room temperature then freeze according to your ice cream maker or by hand*.
To assemble
Freeze the cookies for at least 15 minutes.
Working with one sandwich at a time, place a scoop or two of the ice cream onto the flat side of one cookie. Sandwich it together with another cookie. Roll (or press) the chocolate chips into the ice cream Place in the freezer as you finish assembling. Repeat with the remaining cookies and ice cream.
Notes
*To freeze by hand, chill in the fridge until cold then place in the freezer. Every 30-45 minutes, beat with a whisk for a minute or two. Keep doing this until the ice cream is completely frozen. The whisking will help break up any ice crystals.  

Toasted Marshmallow Ice Cream Cookie Sandwiches

Yeild: 6 sandwiches

INGREDIENTS

Toasted Marshmallow Ice Cream
  • 12 large marshmallows
  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/4 cup + 2 tablespoons granulated sugar
  • Pinch of salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
12 chocolate chip cookies
Chocolate chips for rolling
INSTRUCTIONS
For the ice cream:
  1. Preheat the broiler. On a broiler-safe pan, toast the marshmallows until brown, rotating to toast all of the sides. Remove from the broiler and let cool.
  2. In a large bowl, add some ice and water to create a water bath. Place a smaller bowl inside the water bath. Add 1/2 cup cream to the smaller bowl. Set aside.
  3. In a medium saucepan, warm up the remaining 1/2 cup cream, whole milk, sugar, and salt. Once warm but not boiling, add a little bit of the milk to the yolks in a small bowl and whisk together. Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon. Whisk in the toasted marshmallows and vanilla until melted and smooth. Remove from the heat and pour into the reserved cream sitting in the water bath. Let cool to room temperature then freeze according to your ice cream maker or by hand*.
To assemble
  1. Freeze the cookies for at least 15 minutes.
  2. Working with one sandwich at a time, place a scoop or two of the ice cream onto the flat side of one cookie. Sandwich it together with another cookie. Roll (or press) the chocolate chips into the ice cream Place in the freezer as you finish assembling. Repeat with the remaining cookies and ice cream.
Notes
*To freeze by hand, chill in the fridge until cold then place in the freezer. Every 30-45 minutes, beat with a whisk for a minute or two. Keep doing this until the ice cream is completely frozen. The whisking will help break up any ice crystals.  

Fried Ravioli with Cheesy Marinara Dipping Sauce
Fried Ravioli
1 package store bought ravioli (about 24)
1 cup buttermilk
2 cups Italian style bread crumbs
1 tsp dried Oregano
1/2 tsp salt
1/2 tsp freshly ground pepper
grated Parmesan or Pecorino Romano
vegetable oil and olive oil for frying
fresh basil for garnish
For the Cheesy Marinara Sauce:
1 14 oz can diced tomatoes
1/2 onion, minced
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flake
2 tablespoons extra virgin olive oil
1/2 cup grated pecorino romano cheese
Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.
Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.
While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.
Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the  grated cheese.
When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.

Fried Ravioli with Cheesy Marinara Dipping Sauce

Fried Ravioli

  • 1 package store bought ravioli (about 24)
  • 1 cup buttermilk
  • 2 cups Italian style bread crumbs
  • 1 tsp dried Oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • grated Parmesan or Pecorino Romano
  • vegetable oil and olive oil for frying
  • fresh basil for garnish

For the Cheesy Marinara Sauce:

  • 1 14 oz can diced tomatoes
  • 1/2 onion, minced
  • 2 large cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp red pepper flake
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated pecorino romano cheese

Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.

Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.

While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.

Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the  grated cheese.

When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.


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Chicken Souvlaki Salad
A chicken souvlaki salad packed with Mediterranean flavors and a tzatziki dressing that makes a perfect light summer meal.
Makes 4 servings
Ingredients
2 cups chicken souvlaki, warm
6 cups lettuce, sliced
2 large tomatoes, diced
1 large cucumber, diced
1/4 cup red onion, diced
1/4 cup kalamata olives, pitted and coarsely chopped
1/4 cup feta, crumbled
1/2 cup tzatziki sauce
Directions
Assemble the salad and enjoy!

Chicken Souvlaki Salad

A chicken souvlaki salad packed with Mediterranean flavors and a tzatziki dressing that makes a perfect light summer meal.


Makes 4 servings

Ingredients
  • 2 cups chicken souvlaki, warm
  • 6 cups lettuce, sliced
  • 2 large tomatoes, diced
  • 1 large cucumber, diced
  • 1/4 cup red onion, diced
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 1/4 cup feta, crumbled
  • 1/2 cup tzatziki sauce
Directions
  1. Assemble the salad and enjoy!

Chicken Shawarma with Tomato-Cucumber Salad
Ingredients
makes 4 servings
For the chicken:
2 tablespoons plain whole milk yogurt
2 tablespoons olive oil
Juice of 1/2 lemon
4 cloves garlic, crushed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1 1/2 pounds boneless, skinless chicken thighs
For the sauce:
1 cup whole milk plain yogurt
1/4 cup freshly-squeezed lemon juice
2 tablespoons tahini
2 cloves garlic, minced
Kosher Salt and Freshly Ground Black Pepper
For the salad:
2 Persian cucumbers, thinly sliced
1/2 red onion, thinly sliced
4 ounces grape or sweet 100 tomatoes, halved (about 3/4 cup)
Juice of 1/2 lemon
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon olive oil
Kosher Salt and Freshly Ground Black Pepper
4 to 8 pita, for serving
Instructions
For the chicken:
Mix everything except the chicken together in a large, nonreactive dish until well combined. Add the chicken and turn to coat in the mixture. Set aside to marinate at room temperature for 20 minutes; meanwhile, prepare the sauce and salad.
For the sauce:
Combine everything in a small bowl and mix to combine. Taste and season with salt and pepper, as desired.
For the salad:
Combine cucumbers, onions, tomatoes, lemon, and olive oil in a bowl, add a pinch of salt and toss to combine. Set aside until ready to use, at least 15 minutes in the refrigerator.
To cook the chicken:
Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off.
Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. Remove from heat and let rest a few minutes. Meanwhile, heat the pita bread by lightly toasting on the grill.
To serve, thinly slice the chicken across the grain. Spread a spoonful of yogurt-tahini sauce on the pita, add a bit of the thinly sliced chicken, top with the tomato-onion salad, and serve.
TIPS: 
- If you don’t have the spices, you could also use a big pinch of curry powder instead. Of course, it won’t be very traditional but it will be tasty.
- Chicken can be marinated up to 12 hours ahead –- cover and refrigerate until ready to use.

Chicken Shawarma with Tomato-Cucumber Salad

Ingredients

makes 4 servings

  • For the chicken:
  • 2 tablespoons plain whole milk yogurt
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 4 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1 1/2 pounds boneless, skinless chicken thighs
  • For the sauce:
  • 1 cup whole milk plain yogurt
  • 1/4 cup freshly-squeezed lemon juice
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • Kosher Salt and Freshly Ground Black Pepper
  • For the salad:
  • 2 Persian cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 ounces grape or sweet 100 tomatoes, halved (about 3/4 cup)
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon olive oil
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 to 8 pita, for serving
Instructions
  • For the chicken:

Mix everything except the chicken together in a large, nonreactive dish until well combined. Add the chicken and turn to coat in the mixture. Set aside to marinate at room temperature for 20 minutes; meanwhile, prepare the sauce and salad.

  • For the sauce:

Combine everything in a small bowl and mix to combine. Taste and season with salt and pepper, as desired.

  • For the salad:

Combine cucumbers, onions, tomatoes, lemon, and olive oil in a bowl, add a pinch of salt and toss to combine. Set aside until ready to use, at least 15 minutes in the refrigerator.

  • To cook the chicken:

Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off.

Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. Remove from heat and let rest a few minutes. Meanwhile, heat the pita bread by lightly toasting on the grill.

To serve, thinly slice the chicken across the grain. Spread a spoonful of yogurt-tahini sauce on the pita, add a bit of the thinly sliced chicken, top with the tomato-onion salad, and serve.

TIPS:

- If you don’t have the spices, you could also use a big pinch of curry powder instead. Of course, it won’t be very traditional but it will be tasty.

- Chicken can be marinated up to 12 hours ahead –- cover and refrigerate until ready to use.


French Apple Tart
IngredientsFor the pastry:2 cups all-purpose flour1/2 teaspoon kosher salt1 tablespoon sugar12 tablespoons (1 1/2 sticks) cold unsalted butter, diced1/2 cup ice waterFor the apples:4 Granny Smith apples1/2 cup sugar4 tablespoons (1/2 stick) cold unsalted butter, small-diced1/2 cup apricot jelly or warm sieved apricot jam2 tablespoons Calvados rum or water
DirectionsFor the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

French Apple Tart

Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados rum or water


Directions
For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.

Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.



20-Minute Turkey Taco Nachos
ingredients:
1/2 sweet onion, diced2 garlic cloves, minced2 tablespoons olive oil1 pound 94% lean ground turkey (or whatever you choose)1 1/2 teaspoons ground cumin1 teaspoon chili powder1 teaspoon smoked paprika1 teaspoon onion powder1/2 teaspoon salt1/2 teaspoon pepper1/8 teaspoon cayenne pepper1/3 cup low-sodium chicken stock1 (8 ounce) bag of your favorite tortilla chips1 cup black beans (if canned, then drained and rinsed)6 ounces white cheddar cheese, freshly grated
4 green onions, sliced2 tomatoes, chopped2 cups lettuce, shredded1 avocado, chopped1/2 cup freshly torn cilantro2 tablespoons snipped chivesplain greek yogurt or sour cream for serving
directions:

Heat a large skillet over medium heat and add olive oil. Add onions and garlic, stirring well and cook for 2 minutes. Add in ground turkey, breaking up with a large wooden spoon. Cook until browned, about 6-8 minutes.
While turkey is cooking, line a baking sheet with aluminum foil or parchment paper and spread tortilla chips out. You can also chop the tomatoes, lettuce, onions and avocado at this time. In a small bowl, combine chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the turkey and stir well (continuing to break up the pieces of turkey with the spoon) until combined, then stir in chicken stock. Toss well to combine.
Heat the broiler on your oven. Add half of the cheese over top of the chips. Evenly spread turkey over the cheese and chips, then cover with the black beans and remaining cheese. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with tomatoes, lettuce, onions, avocado and cilantro. Serve with yogurt/sour cream and chives.

20-Minute Turkey Taco Nachos

ingredients:

1/2 sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 pound 94% lean ground turkey (or whatever you choose)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/3 cup low-sodium chicken stock
1 (8 ounce) bag of your favorite tortilla chips
1 cup black beans (if canned, then drained and rinsed)
6 ounces white cheddar cheese, freshly grated

4 green onions, sliced
2 tomatoes, chopped
2 cups lettuce, shredded
1 avocado, chopped
1/2 cup freshly torn cilantro
2 tablespoons snipped chives
plain greek yogurt or sour cream for serving

directions:

Heat a large skillet over medium heat and add olive oil. Add onions and garlic, stirring well and cook for 2 minutes. Add in ground turkey, breaking up with a large wooden spoon. Cook until browned, about 6-8 minutes.

While turkey is cooking, line a baking sheet with aluminum foil or parchment paper and spread tortilla chips out. You can also chop the tomatoes, lettuce, onions and avocado at this time. In a small bowl, combine chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the turkey and stir well (continuing to break up the pieces of turkey with the spoon) until combined, then stir in chicken stock. Toss well to combine.

Heat the broiler on your oven. Add half of the cheese over top of the chips. Evenly spread turkey over the cheese and chips, then cover with the black beans and remaining cheese. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with tomatoes, lettuce, onions, avocado and cilantro. Serve with yogurt/sour cream and chives.


20 Healthy Breakfast Alternatives 



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