Odd Little Bits and Pieces

Photos, recipes, smily things

[nbula-rising]

Brazilian Cheese Bread Servings: 15 small rolls Prep 15 minutes Cook 20 minutes Ready in: 35 minutes

Ingredients

1 1/2 cups (180g) tapioca flour (also known as tapioca starch) 1/2 tsp salt 2/3 cup (155ml) whole milk 1/4 cup (60ml) avocado oil or olive oil 1 large egg 1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow) 1/3 cup finely shredded (28g) Grana Padano or parmesan cheese

Instructions

Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a large heatproof mixing bowl whisk together tapioca starch and salt, set aside. In a saucepan bring milk and oil to a simmer. Pour hot mixture into tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Let cool 5 minutes. Mix in egg (using the wooden spoon or an electric mixer), then fold in cheddar and Grana Padano. Note that dough will be tacky but it should hold a form (see note for a runny dough or a thick dough). Scoop dough out using a 1 1/2 Tbsp cookie scoop (or two spoons and nearly a golf ball size, and drop on baking sheet spacing 1 1/2-inches apart. Bake in preheated oven until exterior is golden brown and crisp (centers will be stretchy chewy cheesy still), about 15 to 18 minutes.

Notes

Tapioca starch can vary a bit in absorption by brand and batch. If you find your dough is overly runny you can add a little more tapioca starch, refrigerate the dough for 20 minutes, or bake the runny dough in a greased muffin pan among 12-wells. If you find dough is overly thick simply stir in an additional 1 Tbsp milk.

[nbula-rising]

Awesome Avocado Dip

Ingredients

8 oz cream cheese, softened 8 oz sour cream 2 ripe avocados, chopped small ½ of a red onion, chopped very small 1 large clove of garlic, minced Salt to taste

Directions

1 Beat cream cheese and sour cream together until smooth. 2 Add remaining ingredients, and mix well. 3 Chill and serve! Great with your favorite tortilla chips!

4 * Sometimes to change things up a bit, add a minced jalapeno pepper, or a sprinkle of cayenne. This is depending on the crowd you are serving. Some like it hot!

[nbula-rising]

Easy Marinated Mushrooms Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15minutes Yield 4 ½-cup servings

Ingredients

16 ounces Fresh Mushrooms 4 cups Water, plus ½ teaspoon salt (optional) 3 tablespoons Extra Virgin Olive Oil 3 tablespoons White Vinegar, or other vinegar 1 tablespoon Fresh Parsley, chopped 1 clove Garlic, minced 1 teaspoon Italian Seasoning ¼ teaspoon Crushed Red Chili Pepper ¼ teaspoon Sea Salt ⅛ teaspoon Black Pepper

Instructions

Boil WATER and remove stems from MUSHROOMS along with any visible dirt. *See recipe footnotes for sautéed version Add MUSHROOM CAPS to water and boil until tender (about 3 minutes), stirring as needed. Use a colander to drain excess water from mushrooms and allow to cool. To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER. Combine mushrooms and marinade. Serve immediately or refrigerate in an airtight container up to five days.

Recipe Notes

To sauté mushrooms (instead of boiling) Heat 2 tablespoons OLIVE OIL in skillet on medium high heat. Add stemmed MUSHROOMS and sauté until tender and juicy (about 3 minutes), stirring as needed. Remove from heat and continue with step #4 above.

[nbula-rising]

Homemade Strawberry Syrup with Honey Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 18 (1 oz servings), estimate

Ingredients

    1 cup water     1/2 cup honey     1/2 cup granulated sugar     1/16 tsp ground cinnamon     16 oz fresh strawberries, hulled and chopped (about 2 1/2 cups)

Instructions

    Add water, honey, sugar, and ground cinnamon to a medium saucepan set over high heat. Bring to a boil, stirring occasionally until the sugar dissolves and the mixture is combined.     Once boiling, remove the saucepan from the heat and add the strawberries.     Mash the strawberries well using a potato masher or muddler. Cover the pan and let everything steep (off heat) for one hour.     After steeping, pour the strawberry syrup through a fine sieve, pressing down on the mashed strawberry mixture in the sieve with the back of a spoon to release as much liquid as possible. Store syrup in the refrigerator.

Notes This recipe yields about 18 ounces of syrup in total, but can easily be halved if you don't need that much.

[nbula-rising]

Pink Lemonade Tart Total: 4 hr 15 min (includes chilling and cooling times) Active: 1 hr Yield: 8 servings

Ingredients

*Shortbread Crust: Nonstick cooking spray, for the tart pan 2 cups all-purpose flour (see Cook's note) 1 stick (8 tablespoons) cold unsalted butter, diced 1/2 cup confectioners' sugar

1 large egg *Lemon Curd: 1/2 cup lemon juice (about 4 lemons) 1/2 cup granulated sugar   1 tablespoon milk 3 large eggs plus 2 yolks 1 stick (8 tablespoons) cold unsalted butter, diced  

*Strawberry Puree: 8 ounces strawberries, hulled 3 tablespoons granulated sugar 1 teaspoon lemon juice

*Meringue: 1/2 cup granulated sugar Pinch cream of tartar 4 large egg whites, at room temperature 1/2 teaspoon pure vanilla extract

Lemon zest strips, for garnish

Directions

Special equipment: a 9-inch tart pan with 1-inch sides; 2 piping bags fitted with different-sized star tips

    For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch tart pan with cooking spray.     Add the flour, butter and confectioners' sugar to a food processor and pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and pulse until the dough comes together.     Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack while you make the filling.     For the lemon curd: Meanwhile, whisk the lemon juice, granulated sugar, milk, whole eggs and yolks in a medium saucepan over medium heat until well combined. Add the butter and cook, stirring continuously, until the mixture thickens and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form; set aside.     For the strawberry puree. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to simmer and simmer, stirring often, until the puree is syrupy and yields about 1/4 cup, about 15 minutes. Let cool slightly.      Add the strawberry puree to the lemon curd and mix until fully combined. Pour into the cooled crust and smooth with a spatula. Bake until the curd is set, 15 to 20 minutes. Let cool slightly on a rack, about 30 minutes, then refrigerate, uncovered, until completely cool, about 2 hours.      For the meringue: Fit a metal bowl over a pot with about an inch of simmering water (make sure the bowl does not touch the water). Put the granulated sugar, cream of tartar and egg whites into the bowl and hand whisk until the sugar is fully dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test the mixture by rubbing it between your fingers to make sure it's not grainy. Transfer to a stand mixer with a whisk attachment, add the vanilla extract and whip, starting on a low speed and gradually increasing to high, until the mixture forms stiff, glossy peaks, about 4 minutes. Transfer the meringue to 2 piping bags fitted with different-size star tips. Pipe the meringue in a decorative pattern on top of the tart, leaving some of the pink filling showing.     To serve: position an oven rack in the top position and preheat the oven to broil. Broil the tart until the meringue is toasted, 30 seconds to 1 minute. Garnish with curled strips of lemon zest.

Cook’s Note

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

[nbula-rising]

Sunomono (Japanese Cucumber Salad) Active Time: 15 mins Total Time: 15 mins Servings: 4 Yield: 4 servings, about 1 cup each

Ingredients

2 medium cucumbers, or 1 large English cucumber ¼ cup rice vinegar 1 teaspoon sugar ¼ teaspoon salt 2 tablespoons sesame seeds, toasted (see Tip)

Directions

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towels and squeeze gently to remove any excess moisture.

Combine ¼ cup rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a medium bowl, stirring to dissolve. Add the cucumbers and 2 tablespoons sesame seeds; toss well to combine. Serve immediately.

[nbula-rising]

Tacos Gobernador (Sinaloan Shrimp Tacos) Cook 60 mins Total 60 mins Serves 4 Makes 12 tacos

Ingredients For the Stewed Shrimp:

2 tablespoons (28g) unsalted butter 1 small white onion (6 ounces; 170g), diced (about 1 cup) 1 large poblano chile (about 3 ounces; 90g), stemmed, seeded, and thinly sliced into 1-inch long strips 3 medium garlic cloves (15g), minced 12 ounces plum or Roma tomatoes, diced (about 2 cups) (see notes) 1/3 cup (80ml) tomato purée 1 teaspoon Diamond Crystal kosher salt, plus more to taste; if using table salt use half as much by volume 1/4 cup cilantro, chopped (about 16g) 1 pound (455g) shrimp, peeled and deveined, and tails removed and cut into 1-inch pieces (see notes) Freshly ground black pepper

For the Tacos:

Twelve 6-inch corn tortillas Neutral oil such as canola or vegetable Mayonnaise 1 1/2 cups grated Manchego, asadero, or Chihuahua cheese (about 135g) (see notes) Chopped cilantro for serving Lime wedges for serving Salsa ranchera Hot sauce, such as Valentina or Salsa Huichol

Directions

For the stewed shrimp: In a 12-inch stainless-steel skillet, melt butter over medium-high heat. Once melted, add onion and poblano and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add diced tomato, tomato purée, and salt and cook, stirring occasionally, until tomatoes are cooked down until sauce is thickened and leaves a trail when a spatula is pulled across the bottom of the skillet, 8 to 10 minutes. Stir in the cilantro and season with pepper to taste.

Stir in peeled shrimp and cook, stirring occasionally, until shrimp is pink and opaque, 3 to 5 minutes, Season with salt to taste and set aside.

To assemble the tacos: Adjust oven rack to middle position and heat oven to 200℉. Set wire rack in rimmed baking sheet; set aside. In a lightly oiled 12-inch nonstick or cast iron skillet or griddle, warm the tortillas in batches over medium heat, flipping occasionally, until the tortillas are soft and pliable. Stack the tortillas, and wrap in a clean kitchen towel to keep warm, removing 4 at a time to assemble the tacos.

Working with 4 tortillas at a time, place flat on a work surface and spread each with a thin layer of mayonnaise, about 1/2 teaspoon each. Top the mayonnaise with about 2 tablespoons grated cheese per tortilla, covering the entire tortilla. Spread a large spoonful (about 1/4 cup) of stewed shrimp over half of each tortilla. Using a metal spatula, fold the tortilla in half over the shrimp and press to close.

Using a paper towel or pastry brush, brush 1 teaspoon oil over the surface of the now-empty griddle or skillet. Arrange the 4 prepared tacos in skillet and place over medium-high heat and cook until cheese is melted and tacos are crisp and spotty golden brown on the bottom side, 2 to 5 minutes. Using tongs and thin spatula, carefully flip tacos. Continue to cook until golden and crisp on the second side, 2 to 3 minutes, adjusting heat as necessary.

Remove skillet from heat and transfer tacos to the prepared wire rack and hold warm in the oven. Repeat assembling, cooking, and holding the tacos warm in batches of 4 at a time. Once all are cooked, serve tacos immediately, garnished with fresh chopped cilantro and lime if desired and accompanied by your favorite hot sauce.

Special Equipment 12-inch stainless-steel skillet, 12-inch nonstick or cast iron skillet or griddle

Notes Any tomato works, but I recommend meatier Roma or saladette tomatoes for a salsa with more body.

Any size shrimp can be used in this recipe. I prefer to use small or extra small shrimp left whole, but if using medium, large, or larger shrimp, chopping the shrimp into bite-size pieces is important for easier eating.

Manchego, asadero, and Chihuahua cheeses are all commonly used in Sinaloa. Out of those three, I prefer manchego, a mild sheep’s milk cheese—it has a little bit of a sharp edge that works really well with the shrimp. If none of the three recommended cheeses are available, I recommend Gouda or Monterrey Jack because they're very similar to queso Chihuahua and widely available in the US.

Make-Ahead and Storage The stewed shrimp can be refrigerated in an airtight container for up to 3 days. Gently reheat in a skillet before assembling the tacos.

[nbula-rising]

Turkish Eggs with Chile Butter and Whipped Feta Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 3-4

Ingredients

Whipped Feta     6 ounces feta cheese     1/4 cup plain Greek yogurt

Eggs, Greens, and Chile     1/3 cup extra virgin olive oil     4 large eggs     1 clove garlic, minced or grated     4 cups mixed baby spinach and arugula     Kosher salt and black pepper     Zest and juice from 1 lemon     1 cup tender herbs, such as cilantro, parsley, basil, and dill     1 Persian cucumber, thinly sliced     2 tablespoons salted butter     1 teaspoon crushed red pepper flakes     1/2 teaspoon sweet paprika     1 avocado, sliced     2 tablespoons everything bagel spice

Instructions

    1. To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.     2. To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate.     3. Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine.     4. To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.     5. To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the eggs. Enjoy!

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Watermelon Margarita Prep Time 5 minutes Total Time 5 minutes Servings 3 servings

Ingredients Rim/ Garnish     lime wedge     margarita salt     watermelon slice

Watermelon Margarita     2 ½ cups frozen watermelon chunks     6 oz silver tequila     4 oz triple sec     ⅔ cup frozen limeade concentrate     ¼ cup lime juice     ¼ cup simple syrup     1 cup ice

Instructions     Add a generous amount of margarita salt to a small plate.     Run a lime wedge along the rim of your glasses and dip into the salt. Set aside.     If using fresh watermelon, slice into small chunks and freeze for a few hours before using.     Add the frozen watermelon, tequila, triple sec, frozen limeade concentrate, lime juice, and     simple syrup to a blender. Blend until smooth.     If needed, add the ice and blend until smooth and it becomes a slushy consistency.     Pour into the prepared glasses and garnish with a watermelon wedge. Enjoy!

[nbula-rising]

Confit Tandoori Chickpeas Serves 8

2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total) 11 garlic cloves, peeled, 10 left whole and 1 minced 1 oz (30 g) fresh ginger, peeled and julienned 14 oz (400 g) datterini or regular cherry tomatoes 3 small Fresno chiles, mild or spicy, with a slit cut down their length 1 Tbsp. tomato paste 2 tsp. cumin seeds, roughly crushed with a mortar and pestle 2 tsp. coriander seeds, roughly crushed with a mortar and pestle ½ tsp. ground turmeric ½ tsp. chile flakes 2 tsp. red Kashmiri chile powder 1 tsp. sugar ¾ cup plus 2 Tbsp. (200 ml) olive oil ⅔ cup (180 g) Greek yogurt ¾ cup (15 g) mint leaves 1½ cups (30 g) cilantro, roughly chopped 2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve) Salt

    Step 1 - Preheat the oven to 350° F.     Step 2 - Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.     Step 3 - Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.     Step 4 - Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.     Step 5 - Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.

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Burnt Strawberry Tamales ACTIVE: 45 MIN TOTAL TIME: 2 HR 45 MIN PLUS OVERNIGHT MACERATING SERVINGS: 8

INGREDIENTS 2 3/4 cups evaporated cane sugar (see Note) 1 pound strawberries, hulled 8 large dried cornhusks Boiling water 1 3/4 cup Bob’s Red Mill masa Harina 2 sticks unsalted butter, preferably cultured, at room temperature 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use Eight 10-inch squares of thin sandwich paper, moistened Vanilla ice cream or whipped cream with lime zest, for serving

In a medium saucepan, combine 3/4 cup of the sugar with 3/4 cup of water and bring to a simmer, stirring, until the sugar is dissolved. Transfer the syrup to a large bowl and let cool completely. Heat a large cast-iron skillet over moderately high heat. When very hot, carefully add the strawberries, hulled side down, in a single layer and cook, undisturbed, until blackened, about 8 minutes. Transfer the strawberries to the cooled syrup. Cover and refrigerate overnight. Drain the burnt strawberries and reserve the syrup for cocktails. In a medium saucepan, combine the strawberries and 11/2 cups of the sugar and bring to a simmer. Cook, mashing the strawberries and stirring until the sugar is dissolved and the mixture is thickened, about 8 minutes. Let cool completely. In a large bowl, cover the dried cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well and pat dry with paper towels. In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms. In the bowl of a stand mixer fitted with the paddle, beat the butter with the remaining 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt and vanilla seeds. Scrape the butter mixture into a bowl. Add the masa dough to the bowl of the stand mixer and beat until light and fluffy, about 3 minutes. Beat in 1 cup of the cooled strawberry mixture, 1/3 cup at a time and scraping down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes. Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of the sandwich paper. Repeat to form 7 more tamales. Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with the remaining burnt strawberry jam and ice cream or whipped cream. MAKE AHEAD The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve. The jam can be refrigerated for 2 days. NOTES Evaporated cane sugar is a less processed form of cane sugar. Look for it at health food stores.

[lotrobsession]

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Chicken au Poivre Total Time: 45 mins Servings: 6

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 medium thighs) 3 teaspoons coarsely cracked black pepper, divided, plus more for garnish 1 1/4 teaspoons kosher salt, divided 1/3 cup finely chopped shallot 1 1/2 teaspoons finely chopped garlic 1 teaspoon finely chopped fresh thyme 3 tablespoons Cognac or brandy 1 cup chicken stock 1/2 cup crème fraiche 1/2 teaspoon Dijon mustard Finely chopped fresh chives

Directions

Pat chicken dry with paper towels. Sprinkle evenly on all sides with 2 teaspoons of the pepper and 1 teaspoon of the salt, pressing gently to adhere. Place chicken skin side down in a cold 12-inch skillet. Cook over medium, undisturbed, until skin is golden brown and very crisp, about 15 minutes. Turn chicken skin side up; cook, undisturbed, until a thermometer inserted into thickest portion of chicken registers 165°F, about 10 minutes. Transfer chicken to a plate and set aside, reserving drippings in skillet. Add shallot, garlic, thyme, remaining 1 teaspoon pepper, and 1/4 teaspoon salt to drippings in skillet. Cook over medium, stirring often, until shallots are softened, 2 to 3 minutes. Remove from heat, and add Cognac. Return skillet to medium; cook, stirring constantly to scrape up any browned bits on bottom of skillet, until Cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Whisk in crème fraiche and Dijon mustard until smooth. Reduce heat to medium-low; simmer, whisking often, until sauce is thick enough to coat back of a spoon, about 5 minutes. Return chicken thighs to skillet, skin side up, and simmer over medium-low, swirling skillet occasionally, until chicken is heated through, about 1 minute. Transfer chicken to a serving plate and spoon sauce over top; garnish with chives and additional pepper. Serve immediately.

Make ahead You can chop the shallots, garlic, and thyme up to two days in advance. Cooked chicken and sauce can be refrigerated separately for up to three days. Reheat gently before serving.

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Happy May Day!

Today is May Day! People have been celebrating the first of May for hundreds of years, but for two very different reasons. Our modern observances have both “green roots” and “red roots.” For some people, May Day is a celebration of spring—a tradition that comes from the Pagan festival of Beltane. (These are the “green” traditions.) For others, May Day is a celebration of workers’ rights, marked by rallies, parades, and marches. In 1958, President Eisenhower declared that the second type of May Day celebrations were communist (hence, the name “red roots”), and created a new holiday called Law Day to take its place.

One of the most popular May Day traditions is the maypole dance, which was created by the ancient druids of the British Isles. During the Beltane festival, people performed a circle dance around a pole. The dance evolved over the years to include the ribbons and standard weaving patterns we still use today.

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LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4

INGREDIENTS For the Zucchini 2 large zucchini About 1 tsp. olive oil

For the Lentil Walnut Chorizo 1 tbsp. olive oil ½ medium red onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 2 cups cooked brown lentils 1 cup chopped walnuts 1 tbsp. smoked paprika 2 tsp. ground cumin 1 tsp. ancho chili powder 1 tsp. dried thyme ½ tsp. ground cinnamon ½ tsp. cayenne chili powder (or to taste) ½ tsp. black pepper ¼ tsp. ground cloves 3 tbsp. red wine vinegar Salt to taste ¼ cup finely chopped fresh cilantro

For the Cashew Cream ½ cup raw cashews, soaked in water overnight, drained and rinsed ½ cup water ¼ cup lemon juice Salt to taste

INSTRUCTIONS Make the Zucchini Preheat oven to 400°. Cut zucchini in half lengthwise and use a spoon to hollow out the insides. Rub all surfaces lightly with olive oil and arrange on baking sheet. Bake until tender but not mushy, about 20 minutes. Make the Lentil Walnut Chorizo While zucchini bakes, coat a large skillet with oil and place over medium heat. Add onion, bell pepper and garlic. Sauté until softened, about 5 minutes. Add lentils, walnuts and spices. Continue to sauté for another 1-2 minutes. Add red wine vinegar and continue to sauté until most of the moisture has cooked off, about 1-2 minutes more. Remove from heat. Season with salt to taste and stir in cilantro. Make the Cashew Cream Place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Serve Stuff zucchini with chorizo mixture and top with cashew cream.

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Potato-and-Mozzarella Croquettes Active Time 50 MIN Total Time 1 HR 50 MIN Yield Serves: 4

Ingredients

1 pound baking potatoes, peeled and cut into large chunks Kosher salt 6 ounces fresh mozzarella, cut into 1/3-inch dice 2 tablespoons finely chopped flat-leaf parsley Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium tomatoes (3/4 pound), cut into 1-inch pieces 2 tablespoons finely chopped basil 1 cup plain dry bread crumbs 3 large eggs 1 tablespoon Dijon mustard 2 garlic cloves, minced Vegetable oil, for frying

How to Make It Step 1 - In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes. Step 2 - Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl. Step 3 - Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere. Step 4 - In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.

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Chermoula- North African Herb Sauce Prep Time: 10 minutes Resting Time: 15 minutes Total Time: 25 minutes Yield: 1 Cup

Ingredients

1 cup fresh cilantro leaves and tender stems, packed ½ cup fresh parsley leaves, packed 4-5 garlic cloves 1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest) 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika ½ teaspoon cayenne pepper (adjust to taste) ½ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon black pepper ½ cup extra virgin olive oil 1 tablespoon honey (optional)

Instructions

Combine all ingredients except olive oil in a food processor and pulse until finely chopped With motor running, slowly add olive oil until desired consistency is reached Let sit for at least 15 minutes before using to allow flavors to blend

Notes

This Chermoula works wonders as both a marinade and a finishing sauce! For the most flavor-packed results, use it both ways – marinate fish, chicken, or vegetables in the sauce for at least 30 minutes, then reserve a little fresh sauce to drizzle over everything right before serving.

It’s particularly magical with white fish like cod or haddock, where the bright, bold flavors really shine against the mild fish. For a complete meal that comes together in under 30 minutes, try chermoula-marinated chicken thighs roasted with chickpeas, bell peppers, and red onion – everything gets coated in those incredible spices, and the chickpeas get all crispy and amazing!

The Chermoula sauce will keep in the refrigerator for about 5 days, though the vibrant green color may darken slightly. You can also freeze it in small portions for up to 3 months – I like to use ice cube trays, then transfer the frozen cubes to a freezer bag. That way, I can grab just what I need for a quick flavor boost! For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!