recipecommunity | Recent Entries

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

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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.

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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

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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!

Notes

Use ripe, seedless watermelon for the best flavor.
If the mixture is too thick, add a splash of water or extra lime juice to blend easily.
Pour any leftovers into a freezer-safe container and store in the freezer. Before serving, let it thaw slightly and re-blend to restore the slushy texture.
This recipe scales easily. Just be sure your blender can handle the increased volume, or work in batches.

nverland

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.

Note:

Jarred or canned butter beans (lima beans) would be great here! No Kashmiri chile powder? Use an equal amount of paprika instead.

nverland

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

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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.

nverland

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

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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.

nverland

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!

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Guide to Pepper

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BBQ Mushroom Pizza
Makes one 12" pizza

Ingredients

6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups)
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. store-bought pizza dough, room temperature
⅓ cup (or more) barbecue sauce
6 oz. fresh mozzarella, torn (about 1 cup)
2 oz. smoked Gouda, coarsely grated (about ½ cup)
½ small red onion, thinly sliced
Kosher salt, freshly ground pepper
Crushed red pepper flakes and cilantro leaves (for serving)

Preparation

Step 1 - Place a rack in upper third of oven and preheat to 475°.
Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.
Step 2 - Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.
Step 3 - Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.
Step 4 - Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.
Step 5 - Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)
Step 6 - Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

nverland

Blueberry Strawberry Salsa
Prep Time: 15 minutes Total Time: 15 minutes Servings:12

Ingredients

1 pint fresh blueberries about 2 cups
2 large jalapeno seeds removed, halved, or roughly chopped
½ small red onion roughly chopped
1 tablespoon lime juice about 1 small lime's worth
3 cups diced strawberries about 1½ pounds, washed and hulled
½ cup chopped cilantro
⅛ – ¼ teaspoon kosher salt adjust to taste
⅛ – ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Combine the blueberries, jalapeno, onion, and lime juice in a food processor. Process for a minute or two until pureed.
Pour the blueberry puree into a bowl and add the strawberries and cilantro. Stir to combine and season to taste with salt and pepper.

Notes
This salsa is best served immediately after it is made. If you need to prepare it in advance, the blueberry puree can be stored for a day or two in an airtight container in the refrigerator. Combine the puree with the rest of the ingredients just before serving.

nverland

Chicken Karaage (Japanese fried chicken)
4 to 6 Servings

Ingredients

1½ cups sake
¼ cup soy sauce (2 oz.)
2 Tbsp. thinly sliced scallion (dark green part only)
1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
1¾ lb. boneless chicken thighs with skin, cut into 1½" cubes
1 cup all-purpose flour (about 5 oz.)
1 cup cornstarch (about 5 oz.)
1 cup rice flour (about 5 oz.)
1 Tbsp. dry mustard
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. kosher salt
2 tsp. curry powder
Vegetable oil (for frying)
Lemon wedges

Preparation

Step 1 Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours.

Step 2 Whisk all-purpose flour and next 7 ingredients in a large bowl.

Step 3 Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°.

Step 4 Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges.

nverland

Jalapeño Popper Potato Salad
PREP TIME: 15 MINS TOTAL TIME: 20 MINS YIELDS: 10 SERVINGS

INGREDIENTS

FOR THE POTATO SALAD
2 lb. Yukon Gold potatoes, boiled and cut into 2" pieces
10 slices bacon, cooked and crumbled
2 c. shredded cheddar
2 jalapeños, thinly sliced

FOR THE DRESSING
2/3 c. mayonnaise
1/4 c. red wine vinegar
1 tbsp. chopped chives, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

DIRECTIONS

Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños.
Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk until combined.
Pour dressing over potato salad and stir to combine. Garnish with more chives before serving.

nverland

Jammy Pepper Pasta Salad

Ingredients

1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
2 red Fresno chiles
1 cup extra-virgin olive oil
1 head of garlic, cloves separated
3 large sprigs thyme
2½ tsp. kosher salt, divided, plus more
3 tsp. sugar, divided
½ cup plus 3 Tbsp. red wine vinegar
½ red onion
1 lb. rigatoni
6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
1 cup basil leaves

Preparation

Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–10 minutes depending on type of nuts. Let cool, then coarsely crush; set aside.
Meanwhile, cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut large bell peppers into 1"-thick strips and baby bell peppers in half lengthwise. Thinly slice chiles crosswise into rounds; discard stems.
Heat oil in a large Dutch oven over medium-high until shimmering, about 3 minutes. Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and browning in some spots, 35–45 minutes longer. Remove from heat. Pluck out and discard any shriveled thyme stems.
While peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt and remaining 3 Tbsp. vinegar and 2 tsp. sugar, then toss to combine. Let sit to lightly pickle until ready to use.
Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to pot with peppers. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.
Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse pieces, add to pot, and stir until combined.
Transfer to a large bowl and serve at room temperature, or cover and chill if you prefer to serve salad cold.

Do Ahead: Pasta salad can be made 3 days ahead. Let cool to room temperature, cover, and chill.

nverland

Italian Tuna Melts
Total Time: 30 mins Servings: 4

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 (6-ounce) cans Italian tuna in olive oil, drained and flaked
9 ounces marinated artichokes, coarsely chopped (1 1/2 cups)
1/2 cup pitted green olives, coarsely chopped (3 1/2 ounces)
1/2 cup thinly sliced red onion
1 1/2 tablespoons shredded basil
Kosher salt
Freshly ground black pepper
4 long ciabatta rolls or 1 long ciabatta loaf, split lengthwise
1 garlic clove
1/2 pound Robiola cheese or Brie, rind removed and cheese sliced

Directions

Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion, and shredded basil; toss gently. Season lightly with salt and pepper.

Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; shift the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.

nverland

Cottage Cheese Pancakes With Cabbage and Dill
Servings: 4 (makes 12 pancakes) Total time: 20 mins

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion (12 ounces), halved and thinly sliced
1/2 head green cabbage (1 pound), thinly sliced (about 6 cups)
1/4 teaspoon plus 1/8 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh dill, plus more for serving
4 large eggs
1 1/2 cups plain cottage cheese (whole-milk or low-fat)
3/4 cup whole-wheat flour
1 cup plain regular or Greek yogurt (whole-milk or low-fat)

STEPS
1. Position a rack in the middle of the oven and preheat to 200 degrees. Have ready a large sheet pan nearby.
2. In a large (12-inch or wider) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and the edges brown slightly, about 5 minutes. Stir in the cabbage, salt and pepper, and cook, stirring once or twice, until the cabbage softens slightly, about 2 minutes. Stir in the dill, then transfer the mixture to a large bowl and let cool slightly, about 10 minutes.
3. In another large bowl, whisk together the eggs until well combined, then stir in the cottage cheese. Stir in the flour just to combine, then stir in the cooled cabbage mixture.
4. Wipe out the skillet, add 1/2 tablespoon of the oil and return to medium-high heat. To test whether the oil is hot enough, add a small drop of the batter to the skillet, and if it immediately sizzles and begins to brown on the bottom, the pan is ready.
5. Use a 1/3-cup measure to scoop 3 to 4 mounds of the batter into the skillet, depending on its size. Reduce the heat to medium, and cook until the pancakes brown on the bottom and begin to dry around the edges, about 2 minutes. Flip, and cook until the other side browns and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Transfer the pancakes to the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining oil and batter.
6. Divide the pancakes among individual plates, top each portion with a dollop of yogurt and a sprinkle of dill, and serve warm.

Substitution suggestions + other tips and ideas:

Whole-wheat flour >> all-purpose flour.
Green cabbage >> Savoy or Napa cabbage.
Dill >> parsley.
Yellow onion >> white onion or shallot.
Egg-free? >> Use your favorite egg replacer.
Gluten-free? >> Use an all-purpose gluten-free flour blend.

nverland

Mediterranean Beef Bowls
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 4 people

Ingredients

2 mini cucumbers, sliced
1 cup cherry tomatoes, quartered
1 ½ cups chicken stock or bone broth
1 cup dry jasmine rice, rinsed well
kosher salt and pepper
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1-pound lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon dried dill
1 cup hummus, or more or less if desired
¼ cup crumbled feta, or more if desired
chopped parsley and chives, for topping
pickled onions, for topping

Instructions

To prepare, chop your cucumbers and tomatoes first so they are ready to go.
Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)
Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of feta cheese and the fresh herbs. Repeat with remaining ingredients.
Serve!