Butter Chickpeas

Easy tasty dish that is vegetarian or can be made vegan.

• 4 T unsalted butter

• 1 large yellow onion, minced

• 1 ½ tsp kosher salt, plus more to taste

• 4 to 8 garlic cloves, finely grated or minced

• 1 T grated fresh ginger

• 2 tsp ground cumin

• 2 tsp sweet paprika or smoked paprika

• 2 tsp garam masala

• 1 small cinnamon stick

• 1.5 lb. tomatoes cored and disced or 1 (28 oz) can whole peeled San Marzano plum tomatoes

• 1 (13.5 to 15 oz) can coconut milk

• 2 (15 oz) cans chickpeas, drained

• ground cayenne

• cooked brown or white rice, for serving

• ½ cup cilantro leaves and tender stems, for serving

1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.

2. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)

3. Stir in garlic and ginger, and cook another 1 minute.

4. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.

5. Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot. Stir into spices and let cook for 10 minutes or so.

6. Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.

7. Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.

8. Taste and add more salt if necessary.

9. Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.

Tomato and Corn Pie

Oh wow, a summery savory pie full of the hits of summer.

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Garlic Marinated White Beans with Celery and Parsley

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 2 cloves garlic, minced

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

• 1 bunch celery (8 ounces), thinly sliced

Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.

Combine garlic, oil, vinegar, salt, and mustard.

Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

Kale salad with pecorino and walnuts

One of my favorite kale salads.

1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch kale, washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. Cut into thin ribbons.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Southwestern bake

This is my go to super easy clean out the fridge crew lunch non-recipe recipe. Throw in what you got. Add meat if thats your sort of thing. Its delicious!

• 1 onion, chopped

• a couple cups of veggies including summer squash, corn cut off the cob, chopped peppers and/or carrots

• several cups of cooked rice

• a can of beans, drained

• 1 jar salsa

• shredded cheese

• sour cream

Fry onion until translucent. Add veggies and fry for a couple minutes. Fold in rice, beans and salsa. Top with spoon fulls of sour cream and shredded cheese. Bake at 450 until cheese starts to brown. Top with avocados and a sprinkle of cilantro if you have them. So easy.

Tofu Bahn Mi Sandwich

1 (14-ounce) package extra firm tofu*, see note

• Extra-virgin olive oil, for the pan

• 4 baguette pieces, sliced in half

• Fresh cilantro, Thai basil or mint

Spicy Mayo:

• ½ cup mayonnaise

• 2 tablespoons sriracha

• 1 teaspoon fresh lime juice

• ⅛ teaspoon toasted sesame oil

Pickled Veggies:

• 1 small daikon radish, sliced into matchsticks (or use Hakurei turnips)

• 2 small carrots, sliced into matchsticks

• ½ small cucumber, seeded and sliced into matchsticks

• ½ jalapeño pepper, thinly sliced

• ⅓ cup rice vinegar, plus more as needed

• ⅓ cup water, plus more as needed

• cane sugar

• sea salt

Tofu Marinade:

• 1 tablespoon olive oil

• 2 tablespoons tamari

• Juice of ½ lime

• ½ teaspoon lime zest

• 1 garlic clove, minced

• ½ teaspoon minced fresh ginger

• Freshly ground black pepper

Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Prepare the spice mayo. Combine all the spicy mayo ingredients in a bowl and set aside.

Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.

Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and herbs.

Vietnamese Chicken Salad

• 1 pound boneless, skinless chicken breasts (about 2 medium)

• 1 teaspoon kosher salt

• 1/2 medium red onion

• 2 tablespoons rice vinegar

• 1/2 medium green cabbage (about 1 1/2 pounds)

• 1 large carrot (about 6 ounces), or 1 1/2 cups pre-shredded carrots (4 ounces)

• 1/2 bunch fresh cilantro, thai basil or mint

• 1/2 to 3/4 cup fried shallots

For the dressing:

• 1 clove garlic

• 1 to 2 medium limes

• 1/3 cup rice vinegar

• 2 tablespoons fish sauce

• 2 tablespoons granulated sugar

Place 1 pound boneless, skinless chicken breasts in a single layer in a medium saucepan. Add enough water to barely cover the chicken and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook until just cooked through, about 15 minutes. Meanwhile, pickle the red onion and prepare the remaining ingredients.

Thinly slice 1/2 medium red onion and place in a small bowl. Add 2 tablespoons rice vinegar and toss to combine. Let sit for 15 minutes.

Prepare the following, adding each to the same large bowl (use the biggest one you have!) as you complete it: Remove the outer leaves from 1/2 medium green cabbage. Trim the core, then thinly slice the cabbage about the same width as the onion (about 8 cups). Peel 1 large carrot, then cut crosswise into 2-inch pieces. Cut the pieces lengthwise into 1/8-inch thick planks. Stacking a few planks at a time, very thinly slice lengthwise into matchsticks. (If using pre-shredded carrots, add 1 1/2 cups directly to the bowl.) Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro sprigs until you have 1/4 cup.

When the chicken is ready, transfer to a clean cutting board and let cool. When the onions are ready, drain off the vinegar. Meanwhile, make the dressing.

Mince 1 garlic clove and place in a small bowl. Juice 1 to 2 medium limes into the bowl until you have about 2 1/2 tablespoons. Add 1/3 cup rice vinegar, 2 tablespoons fish sauce, and 2 tablespoons granulated sugar, and whisk to combine.

Shred the chicken into bite-sized pieces. Add the chicken and onions to the vegetables and toss with your hands to combine. Drizzle with the dressing and toss to combine. Let sit for 5 to 10 minutes for the flavors to meld. Taste and season with more lime juice as needed. Sprinkle each serving with 1 to 2 tablespoons fried shallots and serve with prawn chips if desired.

Steak fries

• ¼ cup olive oil

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 2 teaspoons onion powder

• 4 large russet potatoes (peeled and cut into thin wedges)

  Preheat the oven to 450 degrees.

  In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder.

  Add potato wedges to olive oil mixture and toss until evenly coated.

  Cover a baking sheet in parchment paper and spread coated potato wedges onto it.

  Bake for 40-45 minutes or until golden and cooked through.

Aloo Gobi

3 Tbsp oil such as grapeseed or ghee

1 tsp cumin seeds

½ tsp ground turmeric

1 large white or yellow onion, diced

1 green chilli such as jalapeno, serrano, or bird’s eye, thinly sliced

2 Tbsp garlic, grated

2 Tbsp fresh ginger, peeled and grated

2 small tomatoes, diced

2 large potatoes peeled and diced, 1 in/2.5 cm cubes

10 oz cauliflower florets, broken into bite-sized pieces (I subbed in kohlrabi)

Fine sea salt

1 Tbsp fresh lemon juice or 2 tsp amchur (unripe dry mango powder)

½ tsp garam masala

2 Tbsp chopped fresh cilantro, tender stems and leaves

INSTRUCTIONS

1. Heat the oil over medium-high heat in a medium saucepan or Dutch oven. Add the cumin and turmeric, and sauté until fragrant and sizzling for 30 to 45 seconds. Add the onion and sauté until translucent, 4 to 5 minutes. Add the green chilli, and sauté for 30 seconds. Add the garlic and ginger and sauté, until fragrant, about 1 minute.

2. Fold in the tomatoes, potatoes, and cauliflower, season with salt, cover with a lid, and cook until the potatoes and cauliflower are tender enough to be easily pierced by a fork or knife, occasionally stir to prevent burning, 30 to 45 minutes. If the vegetables start to burn, add 1 to 2 Tbsp of water as needed. Drizzle the lemon juice and garam masala over the vegetables, remove from the heat and taste, and season with salt if needed. Serve hot or warm, garnished with cilantro. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.

Pasta E Fagioli

2 tablespoons olive oil plus more for drizzling

1 medium yellow onion, diced

1 small celeraic, peeled and finely chopped

2 medium carrots, finely chopped

1 teaspoon salt, plus more to taste

fresh ground pepper

3 garlic cloves grated

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 14-ounce can diced tomatoes

3 cups cooked cannellini beans, drained and rinsed

4 cups broth

Parmesan rind, optional

1 cup ditalini pasta, or other small pasta

2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.

Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Creamed leeks

1 tablespoon unsalted butter

2 large leeks, washed, and thinly slice

1/4 cup water

Kosher salt

Freshly ground black pepper

1/2 cup heavy cream

1 tablespoon finely grated Parmesan

In a nonstick skillet, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.

Browned butter butternut squash pasta

• 8 ounces spaghetti

• 2 tablespoons extra-virgin olive oil

• 1 cup fresh French style breadcrumbs

• Kosher salt and freshly ground black pepper, to taste

• 8 tablespoons unsalted butter, divided

• 2 cups 10 ounces diced butternut squash

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

• 1 tablespoon chopped fresh sage leaves

• ¼ cup shaved Parmesan

• 2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.

Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.

Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.

Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Wilted Escarole Salad

½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups

7 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

¼ teaspoon crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Step 4

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Rutabaga and caramelized onions

8 tablespoons (1 stick) butter

1 3/4 pounds onions, halved, thinly sliced

2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces

2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Pickled daikon radish

1 lb daikon radish

1 dried red chili pepper

2 Tbsp rice vinegar (unseasoned)

1 tsp sake (optional)

1 Tbsp salt

⅓ cup sugar

Gather all the ingredients.

Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut the daikon into ¼-inch (6-mm) slices.

Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer less spicy.

Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp salt, and ⅓ cup sugar in a resealable plastic bag and rub well.

Remove the air from the bag and close it. You can start enjoying it after 2–3 hours.

Brazillion style collard greens

For the Sauce

• 3 tablespoon fresh squeezed lemon juice

• 1 small jalapeño, finely chopped

• ¼ white onion, finely chopped

• 1 tablespoon cilantro leaves, chopped

• Kosher salt

For the Greens

• 2 pounds collard greens, rinsed and well-dried

• 8 - 10 garlic cloves, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons water

• ½ teaspoon kosher salt, plus more to taste

• 1 small dried red chile (optional)

• Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Really good roasted broccoli

• 2 pounds broccoli 

• 2 garlic cloves peeled and sliced *See the notes section before starting

• Good olive oil 

• 3/4 teaspoons kosher salt

• couple grinds black pepper

• 1 teaspoon grated lemon zest

• 1 tablespoon freshly squeezed lemon juice

• ⅓ cup freshly grated Parmesan cheese

• Preheat the oven to 400°F/200°C.

• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

(Vegan) Potato Leek soup

• 3 tbsp olive oil more for drizzling

• 3 cloves garlic

• 3 leeks white and light green parts only, chopped

• 3 celery stalks chopped

• 7 cup vegetable broth more if desired

• 2 lb potatoes peeled and cubed

• 1/2 cup raw cashews

• 2 bay leaves

• 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

• 1 1/2 tsp sea salt

• 1/2 tsp ground coriander

• 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.

The Best Crispy Roast Potatoes

Well…these are really good…

• Kosher salt

• 1/2 teaspoon baking soda

• 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

• 5 tablespoons (75ml) extra-virgin olive oil

• Small handful picked fresh rosemary leaves, finely chopped

• 3 medium cloves garlic, minced

• Freshly ground black pepper

• Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Pour into bowl and toss with rosemary mixture and parsley and serve.