Category Archives: Rotation

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sage Pasta and Chickpeas

November 20, 2019 Sam

This meal, of unknown origin, is a great way to use chickpeas with things I typically have in the pantry, except the fresh sage. It’s delicious warm or cold. Don’t forget the capers!

Print Recipe

Sage Pasta and Chickpeas

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 566kcal

Equipment

Pressure cooker

Ingredients

Beans

1.5 cups garbanzo beans
Bean spices, including bay leaves, garlic, peppercorns, oregano

Pasta

8 oz dry pasta farfalle or other small shape
2 tbsp olive oil
1 large yellow onion chopped
1 tsp red pepper flakes
3 cloves garlic minced
4 sprigs sage about 3 tbsp chopped
2 tsp capers minced
1 tsp salt

Instructions

Beans

Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 10 minutes and cook on high pressure. Allow for pressure to release naturally for 25-30 minutes and then release remaining pressure. Drain beans.

Pasta

When the beans are nearly done, boil the pasta in salted water until al dente. Prepare the other ingredients.
Once the beans are done, in a large, wide skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and chopped sage and fry for 20 seconds. Pour into a heat-safe bowl and set aside.
In the same skill over medium heat, fry the onion in 1 tbsp olive oil until golden, stirring frequently. Season with the salt, plenty of freshly ground pepper and the pepper flakes.
Turn heat to low. Add the drained chickpeas and mix well. Add the cooked pasta to the chickpeas and onions. Then add the capers. Stir well and turn off the heat.
Serve topped with the sage and garlic oil.

Nutrition

Nutrition Facts

Sage Pasta and Chickpeas

Amount Per Serving

Calories 566 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 641mg28%

Potassium 859mg25%

Carbohydrates 92g31%

Fiber 16g67%

Sugar 11g12%

Protein 23g46%

Vitamin A 201IU4%

Vitamin C 7mg8%

Calcium 108mg11%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Quick, Rice, Rotation, Spring, Tofu, Weeknight Dinner

Spicy Tofu Fried Rice with Spring Vegetables

May 16, 2019 Sam

This is a relatively quick and delicious dinner with lots of flexibility depending on available produce.

Print Recipe

Spicy Tofu Fried Rice with Spring Vegetables

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: California, Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 704kcal

Ingredients

¾ cup jasmine rice
½ tsp salt
10 oz firm tofu preferably Hodo Soy
½ cup snap peas
4 small scallions
¾ lb asparagus or broccoli or broccolini
3 cloves garlic
1 inch fresh ginger
1 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp sriracha
½ tbsp sugar
2 large eggs
2 tbsp neutral oil

Instructions

Rinse rice in a fine-mesh sieve until the water runs clear. Add to a small saucepan along with 1¼ cups water and ½ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Fluff rice with a fork and spread out on a rimmed baking sheet to cool.
¾ cup jasmine rice, ½ tsp salt
If you have a small package of tofu (like Hodo Soy), you just need to pat dry before you cut. If you have a regular size package of tofu stored in water, drain the tofu, cut in half crosswise (saving the second half), and try to get the water out by patting dry and pressing a bit on top of a clean kitchen towel. Cut the tofu into ½-inch cubes.
Prepare ingredients. Bowl 1: Most of the thinly sliced scallions (save some for garnish) and the cleaned and prepped snap peas (or substitute). Bowl 2: Peel and finely chop the 3 cloves garlic and the 1” piece fresh ginger (making at least 1 tbsp each). Trim bottoms from asparagus, then cut spears into ½-inch pieces, saving the tops for larger spears so they don’t break apart too much.
In a small glass or bowl, combine 1 tbsp tamari, 1 tbsp toasted sesame oil, 1 tbsp sriracha, 3 tablespoons water, and ½ tbsp sugar.
10 oz firm tofu
Beat 2 eggs in a small bowl. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering. Add eggs and season with salt and pepper. Cook, stirring occasionally, until softly scrambled, about 1 minute. Transfer to a plate. Wipe out skillet.
½ cup snap peas
Heat 1 tablespoon oil in same skillet until shimmering. Add tofu cubes and ½ teaspoon salt; cook over medium-high, stirring once or twice, until lightly browned, 5-6 minutes. Add asparagus, ginger and garlic to skillet and cook, stirring until asparagus is crisp-tender, about 2 minutes.
Add rice, peas, and most of the scallions (save rest for garnish) and cook, stirring to combine. Stir sauce, add to skillet, and cook, stirring occasionally, until rice is coated, about 4 minutes. Stir in scrambled eggs and cook until heated through, about 1 minute. Spoon tofu fried rice onto plates and garnish with remaining scallions.

Notes

Serves 3

Nutrition

Nutrition Facts

Spicy Tofu Fried Rice with Spring Vegetables

Amount Per Serving

Calories 704 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 12g

Monounsaturated Fat 15g

Cholesterol 186mg62%

Sodium 1343mg58%

Potassium 630mg18%

Carbohydrates 74g25%

Fiber 7g29%

Sugar 8g9%

Protein 30g60%

Vitamin A 1933IU39%

Vitamin C 33mg40%

Calcium 295mg30%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Three-Cheese and Basil Lasagna

May 15, 2019 Sam

Print Recipe

Three-Cheese Basil Skillet Lasagna

Cheese and yummy, especially with homemade pasta

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Italian

Keyword: Inspired by Marley Spoon

Servings: servings

Calories: 541kcal

Equipment

Large oven-proof skillet / pan (10" or greater)

Ingredients

Fresh lasagna sheets
1 oz Parmesan
4 oz mozzarella
12 oz ricotta
22 oz can whole-peeled tomatoes
4 cloves garlic
2 tsp oregano fresh or dry
½ tsp red pepper flakes
1 bunch fresh basil lots, for layering

Instructions

First, cut the lasagna sheets to fit perfectly in your chosen oven-proof skillet. Place the skillet on top of the noodles and cut them to shape, making sure they fit into the pan; the can go up the sides a little. Set noodles aside.
Then, make the sauce. Crush the tomatoes well. Finely chop or smash the garlic. Chop the fresh herbs. Heat 1-2 tbsp oil in the skillet over medium. Add ⅔ of the garlic and cook until it’s golden brown. Add the crushed tomatoes. Add the herbs and red pepper flakes. Bring to a gentle boil. Add salt and pepper to taste. Allow to simmer, and season appropriately.
While that simmers, grate the Parmesan and mozzarella. To a medium bowl, add the 12 oz ricotta, the parmesan, and half of the grated mozzarella. Season with a bit of salt and pepper. You could also chop up a bit of thyme or oregano to add here. Don’t go overboard.
Pre-heat the oven to 450ºF. Separate the basil leaves from the stems, and put near your layering workspace. When the sauce is done, pour into a separate bowl and wipe out the skillet. Then, start making the layers.
Start with ¼ cup of sauce on the bottom of the skillet. Add one layer of the noodle sheets. Top with another ¼ cup or so of sauce, then half of the ricotta mix, and then a layer of basil. Add another layer of lasagna, then a bit more sauce, and then the rest of the ricotta mix, and finally another layer of basil. Add one more layer of noodles, the remainder of the sauce (you may also need to leave some extra), and sprinkle the top with mozzarella.
Bake on the center rack until it’s done, about 20 minutes. Let sit for 10 minutes after removing from the oven, to let the pasta sheets absorb the remaining liquid. Serve when done.

Nutrition

Nutrition Facts

Three-Cheese Basil Skillet Lasagna

Amount Per Serving

Calories 541 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 133mg44%

Sodium 613mg27%

Potassium 598mg17%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 4g4%

Protein 30g60%

Vitamin A 1045IU21%

Vitamin C 16mg19%

Calcium 490mg49%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Enchilada Casserole with Poblano, Beans and Cheese

March 24, 2019 Sam

This is an instant classic. It’s not particularly difficult, nor is it particularly easy. It is full of flavor and fiber and it saves really well. Cook the beans perfectly and season the sauce just right and it’s an excellent all-around meal.

Print Recipe

Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Keyword: Dry Beans, Enchiladas

Servings: servings

Calories: 653kcal

Equipment

Pressure cooker
Large casserole dish (13-inch by 9-inch)

Ingredients

Beans

340 g dry black beans
Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Enchiladas

18 tortillas 6 inch, preferrably half-corn/half-flour or corn
½ tbsp olive oil
2 medium red onions 4 tbsp finely minced, chop the rest
2 large poblano peppers trimmed, chopped into ½” pieces
½ tsp salt
4 cloves garlic minced
1 bunch cilantro finely mince stems and chop leaves
12 oz cheese sharp cheddar; can also include Monterey Jack

Sauce and Spices

4 cups vegetable broth
2 tbsp olive oil
4 tbsp flour
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chipotle
½ tsp garlic powder
½ tsp black pepper
½ tsp salt

Instructions

Beans

Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. In a small spice bag, add a bay leaf, 1” piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Prep and Enchilada Sauce

While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Prepare enchiladas

Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.

Nutrition

Nutrition Facts

Enchilada Casserole with Poblano, Beans and Cheese

Amount Per Serving

Calories 653 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Cholesterol 60mg20%

Sodium 1411mg61%

Potassium 1016mg29%

Carbohydrates 75g25%

Fiber 14g58%

Sugar 6g7%

Protein 29g58%

Vitamin A 1395IU28%

Vitamin C 48mg58%

Calcium 563mg56%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Quick, Rotation, Weeknight Dinner

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

February 24, 2019 Sam

Print Recipe

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Variation on a delicious theme

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Quick

Servings: servings

Calories: 673kcal

Ingredients

1 lb broccoli
1 lb Brussels sprouts
½ cup french lentils about 110g, rinsed
4 cups arugula
2 oz Parmesan cheese finely grated
1 small lemon for 1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1 clove garlic minced or crushed
1 pinch red pepper flakes
3 tbsp olive oil divided
1 tsp salt

Instructions

Preheat oven to 425ºF and place a rimmed baking sheet in the oven to preheat. Cut the broccoli into bite-sized pieces. Trim the ends of the sprouts, and cut into small pieces; small ones in half, large ones into thirds or quarters.
Toss the broccoli and Brussels sprouts in about 1 tbsp olive oil, and some salt and pepper to taste, until they are lightly coated. Arrange in a single layer on the baking sheet, spreading them out as much as possible. Bake for 15 to 20 minutes, tossing halfway through, until the vegetables are caramelized and tender.
While that bakes, bring 1.25 cups water to a boil in a small saucepan. Add the lentils. Reduce to low, cover and simmer for 20 to 25 minutes, until the lentils are tender and retain their shape. Drain off the remaining water, if any.
Meanwhile, prepare the lemon dressing. To a medium bowl (if you want to mix the salad in it later), whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 clove of garlic, and a pinch of red pepper flakes. Add about ¼ tsp salt and freshly ground black pepper.
When the veggies and lentils are done, add the arugula to the dressing, and then add the veggies and lentils, tossing gently. Add the Parmesan and toss gently. Add salt and pepper as needed.

Nutrition

Nutrition Facts

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Amount Per Serving

Calories 673 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8g50%

Cholesterol 19mg6%

Sodium 1761mg77%

Potassium 1460mg42%

Carbohydrates 71g24%

Fiber 30g125%

Sugar 13g14%

Protein 37g74%

Vitamin A 3541IU71%

Vitamin C 334mg405%

Calcium 605mg61%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Quick, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner

Shakshuka 2: Simpler, Fresher

August 18, 2018 Sam

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Quick

Servings: servings

Calories: 409kcal

Ingredients

3 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1 lb tomatoes diced
1 jalapeno pepper small diced
1 red bell pepper chopped
4 large eggs
½ bunch cilantro (optional) thick stems removed, rest chopped
salt and pepper to taste

Instructions

Preheat the oven to 350ºF.
Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
4 large eggs, salt and pepper
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
Garnish with cilantro and serve right from the skillet.
½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Nutrition Facts

Shakshuka 2: Simpler, Fresher

Amount Per Serving

Calories 409 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 372mg124%

Sodium 2485mg108%

Potassium 893mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 4504IU90%

Vitamin C 119mg144%

Calcium 100mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Skillet Chili with Cornmeal Drop Biscuits

September 24, 2017 Sam

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

Print Recipe

Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Tex-Mex, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 465kcal

Equipment

Pressure cooker
Dutch oven

Ingredients

Beans

¾ cup dry pinto beans (or 1 can pinto beans)
Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

1 tbsp olive oil
2 medium green bell peppers trimmed and chopped
1 large yellow onion chopped
1 jalapeño stemmed and chopped
6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
2 tbsp tomato paste

Spices

2 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp oregano fresh or dried
½ tsp chipotle chili powder

Biscuits

1 cup cornmeal
¾ cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
2 tsp white vinegar
2 eggs
1 tbsp olive oil
1½ tbsp honey
2 oz cheddar cheese
¼ cup water more or less

Serving

2 oz cheddar cheese
¼ cup sour cream

Instructions

Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
3/4 cup dry pinto beans, Bean spices
Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
1 tbsp olive oil
Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
2 oz cheddar cheese
Serve with the sour cream and cilantro.
½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Nutrition Facts

Skillet Chili with Cornmeal Drop Biscuits

Amount Per Serving

Calories 465 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 79mg26%

Sodium 329mg14%

Potassium 974mg28%

Carbohydrates 62g21%

Fiber 10g42%

Sugar 12g13%

Protein 18g36%

Vitamin A 1713IU34%

Vitamin C 58mg70%

Calcium 240mg24%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Favorites, Rotation, Weeknight Dinner

One-Pot Lemon Pasta

September 10, 2017 Sam

This is one of the quickest and most satisfying ways to make a weeknight pasta dish using dried pasta. It’s simple to make but it really tastes incredible, far outweighing the amount of work it takes.

Past variations have included arugula instead of spinach and a sliced jalapeno added instead of the red pepper flakes. Below is the classic.

Print Recipe

One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Quick

Servings: servings

Calories: 559kcal

Equipment

Water kettle
Wide, deep pan

Ingredients

225 g spaghetti or linguine about ½ package
250 g cherry tomatoes about 1 pint
2 large lemons
½ tsp red pepper flakes
60 ml olive oil
1 tsp kosher salt
200 g spinach
2 oz Parmesan

Instructions

Set the water kettle to boiling with more than 1 liter of water. Get out a wide, deep pan (wide enough to fit the pasta laying down, and deep enough to hold a good quantity of ingredients – about 3" or so).
Lay the dry pasta down in the pan. Halve the cherry tomatoes and throw them into the pan. Grate the 2 lemons and put the zest in the pan. (You can squeeze the lemon juice into a separate storage bowl to make a salad dressing, or save for something else.) Add 60 ml (4 tbsp) olive oil and 1 heaping teaspoons of a thick or flaky salt – or less of a fine grain salt. Add ½ tsp red pepper flakes.
Add about 600ml of the boiling water to the pan. Turn the burner on medium to medium-high and cover until it’s boiling again. Then, remove the lid and using tongs mix the pasta every 30 seconds or so, until it’s simmered for 6 minutes.
Simmer the pasta until most of the water had evaporated, about 6-10 minutes. Then turn off the heat and add the spinach, tossing to wilt the spinach some.
Serve, topping with grated permesan cheese.

Nutrition

Nutrition Facts

One-Pot Lemon Pasta

Amount Per Serving

Calories 559 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 13mg4%

Sodium 757mg33%

Potassium 739mg21%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 6806IU136%

Vitamin C 38mg46%

Calcium 315mg32%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Polenta, Rotation, Summer, Weeknight Dinner

Summer Vegetable Marinara with Polenta & Eggs

August 27, 2017 Sam

Delicious, dairy-free meal perfect for summer.

Print Recipe

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Inspired by Sun Basket

Servings: servings

Calories: 970kcal

Ingredients

Beans

¾ cup dry white beans e.g., alubia blanca
bean spices

Polenta

2 cups vegetable broth
2 cups water
1 cup polenta
1 tbsp olive oil
½ tsp salt

Eggs, Marinara, Vegetables

2 large eggs
1 large red onion
2 cloves garlic
1 large red bell pepper
1 ear corn
1 pint cherry tomatoes
3 sprigs fresh cilantro
1 large lemon
2 tbsp olive oil
½ tsp salt

Instructions

Beans

Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
¾ cup dry white beans, bean spices

Polenta

In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
2 tbsp olive oil, ½ tsp salt
Carefully peel the eggs. Cut the eggs in half lengthwise.
Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Nutrition Facts

Summer Vegetable Marinara with Polenta & Eggs

Amount Per Serving

Calories 970 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 2234mg97%

Potassium 2508mg72%

Carbohydrates 147g49%

Fiber 20g83%

Sugar 19g21%

Protein 37g74%

Vitamin A 5020IU100%

Vitamin C 196mg238%

Calcium 287mg29%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Favorites, Great Leftovers, Roasted Vegetables, Rotation, Weeknight Dinner, Winter

Chipotle Vegetable & Farro Salad

March 19, 2017 Sam

This is a classic. Farro is used to great effect here. It has its own chewy texture that holds up well against the flavors and textures of the remaining ingredients, principally the roasted, spicy broccoli and sweet potatoes, along with the citrus, cheese, avocado and crunchy chips.

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 680kcal

Ingredients

1 cup farro perlato rinsed
4 small radishes cleaned, ends trimmed and thin-sliced
1 large avocado cubed and spritzed with lime and salt
1 large Cara Cara or blood orange peel and pith sliced off and cubed
2 large limes juiced
1 large Japanese sweet potato peeled and small diced
¾ lb broccoli cleaned and cut into bite-sized florets
½ can chipotle pepper in adobo sauce peppers chopped
4 oz queso fresco crumbled
1 large shallot peeled and minced
½ tbsp agave or honey
2 cups corn chips
2 tbsp olive oil
2 tsp salt

Instructions

Preheat the oven to 450°F with a sheet pan on one of the racks. Heat a large pot of salted water to boiling on high. Add the farro to the pot of boiling water and cook, uncovered, 15 to 25 minutes, or until tender. When done, turn off the heat, drain thoroughly and return to pot. Stir in ½ tbsp or so of lime juice and ½ tbsp of olive oil and about ½ tsp of salt plus some freshly ground pepper.
1 cup farro perlato, 2 large limes, 2 tbsp olive oil, 2 tsp salt
While the farro cooks, toss the cubed sweet potato, broccoli florets and the chopped chipotle pepper and sauce, along with about 1½ tbsp of olive oil and ½ tsp salt and some freshly ground black pepper. Transfer to the pre-heated sheet pan and shake or move around to arrange in a single, even layer. Roast 15 to 25 minutes until the vegetables are lightly browned and tender. Set aside.
1 large Japanese sweet potato, ¾ lb broccoli, ½ can chipotle pepper in adobo sauce, 2 tbsp olive oil, 2 tsp salt
While the vegetables roast, in a bowl, combine the sliced radishes, minced shallot, ½ tbsp agave and about 1 tbsp lime juice. (Use remaining lime juice on the farro or save.) Add ½ tsp salt and mix well. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4 small radishes, 1 large shallot, ½ tbsp agave or honey, 2 large limes
Mix together the cooked farro, roasted vegetables, orange cubes and marinated radishes and shallot (including the liquid). Then gently add the avocado and crumbled cheese. Top with the corn chips when serving.
1 large avocado, 1 large Cara Cara or blood orange, 4 oz queso fresco, 2 cups corn chips

Notes

Serves 4

Nutrition

Nutrition Facts

Chipotle Vegetable & Farro Salad

Amount Per Serving

Calories 680 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1894mg82%

Potassium 1149mg33%

Carbohydrates 97g32%

Fiber 22g92%

Sugar 15g17%

Protein 17g34%

Vitamin A 14260IU285%

Vitamin C 118mg143%

Calcium 316mg32%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.