Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Fast and Easy Pasta With Blistered Cherry Tomato Sauce Recipe

Ingredients

  • 1 pound (450g) dry pasta
  • Kosher salt
  • 4 medium cloves garlic, thinly sliced
  • 6 tablespoons (90ml) extra-virgin olive oil, divided
  • 1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
  • 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
  • Freshly ground black pepper
  • Parmesan cheese, for serving

Directions

  1. Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
  2. Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
  3. Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
  4. When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.

Cheese & Pesto Whirls

Ingredients

  • 450g strong white bread flour, plus a little for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil, plus a drizzle
  • 150g tub fresh pesto
  •  

    240g tub semi-dried tomatoes, drained and roughly chopped

  • 100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
  • 50g parmesan(or vegetarian alternative), grated
  • Handful basil leaves

Whole 30 Chicken Cacciatore

Ingredients

  • 4 tbsp. cooking fat
  • 1 lb. bone-in skin-on chicken legs
  • 1/2 lb. chicken thighs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 1/2 onion, minced
  • 1/2 red bell pepper, finely chopped
  • 1 c. Mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp. capers, drained
  • 1 14.5-oz. can diced tomatoes
  • 1 c. chicken broth or water
  • 1 tbsp. fresh basil leaves, roughly chopped

Chicken and Mozzarella

Ingredients

  • 4 Crispy Chicken Cutlets
  • 1 28-ounce can whole peeled tomatoes
  • ¾ teaspoon kosher salt
  • 8 ounce fresh mozzarella cheese, sliced
  • ½ cup loosely-packed fresh basil leaves, divided
  • Freshly ground black pepper, for serving

Directions

  1. Preheat broiler to high with oven rack in highest position. Arrange cutlets in a single layer on a wire rack set inside a rimmed baking sheet.
  2. Drain tomatoes in a colander (reserve tomato juice for another use, like making Bloody Marys). Crush tomatoes into small pieces with your hands; drain again. Transfer drained tomatoes to a bowl and stir in salt. Spoon tomatoes over cutlets. Top with cheese and 1/4 cup basil.
  3. Broil until cheese is melted and bubbly, 2 to 3 minutes. Remove from oven and top with remaining 1/4 cup basil and several grinds of pepper.