Blueberry Quick Bread with Vanilla Sauce

Ingredients

  • 1 large egg
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
VANILLA SAUCE:
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract
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Confetti Lentils

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled, shredded on a box grater
  • 1 medium celery root, peeled, shredded on a box grater
  • 1 medium onion, shredded on a box grater
  • 2 teaspoons kosher salt, plus more
  • 1¼ cups French green lentils

Directions

  1. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
  2. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
  3. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
  4. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.

Linguine with Broccoli Rabe & Peppers

Ingredients

  • 1 pound broccoli rabe
  • 1 package (16 ounces) linguine
  • 3 tablespoons olive oil
  • 2 anchovy fillets, finely chopped, optional
  • 3 garlic cloves, minced
  • 1/2 cup sliced roasted sweet red peppers
  • 1/2 cup pitted Greek olives, halved
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup grated Romano cheese