Quick Spinach Curry
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Spicy Shrimp and Grits
The sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.
Salt Cod Salad
Put the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes
Pan Glazed Tofu
Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.
Ann’s Paccheri alla Gricia
When making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify.
Summer Veggie Spaghetti
In my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!
Vegan Creamy Cashew Curry Sauce
This vegan creamy cashew curry sauce works wonderfully with all kinds of foods from chicken breasts and firm tofu to peas and lentils. It freezes well and quickly jazzes up weeknight dinners.
Spicy, Smoky Chickpeas
Rinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.
Vegan Caldo Verde
My Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.