Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

Ingredients

  • 2 Fresno chiles, thinly sliced
  • ¼ cup Champagne vinegar
  • ¼ teaspoon sugar
  • 1½ teaspoons kosher salt, divided, plus more
  • 1 head of cauliflower, cut into small florets
  • ¼ cup olive oil
  • 2 tablespoons vadouvan or curry powder
  • 2 shallots, thinly sliced
  • ¾ cup vegetable oil, divided
  • 1 15.5-ounce can chickpeas, rinsed, patted dry
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 1 teaspoon grated lemongrass
  • 2 teaspoons tomato paste
  • 1 teaspoon harissa paste
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 tablespoon chopped cilantro stems, plus sprigs for serving
  • Steamed basmati rice (for serving)

Pistachio Thumbprints

Ingredients

  • 1/3 cup finely chopped raw pistachios
  • 1 log Honey-Vanilla Sablé Dough
  • 1/2 cup sweetened pistachio paste
  • 4 tablespoons unsalted butter, room temperature

Directions

  1. Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2″ apart.
  2. Bake cookies until barely golden, 8–10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5–8 minutes. Let cool on baking sheet.
  3. Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1–2 tsp. pistachio mixture into the indentation in each cookie.

Pizza Mac & Cheese

Ingredients

  • Kosher salt
  • 1 lb. penne
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1/4 c. tomato paste
  • 2 c. whole milk
  • 1 tsp. dried oregano, plus more for garnish
  • 1/2 tsp. crushed red pepper flakes
  • 3 c. grated mozzarella
  • 1/4 lb. mini pepperoni slices

Directions

  1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
  2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth.
  3. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
  4. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
    Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.

Ravioli Soup

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 c. diced onion
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp. tomato paste
  • kosher salt
  • Freshly ground black pepper
  • 32 oz. low-sodium chicken broth
  • 1 9-oz. package cheese ravioli
  • 5 oz. baby spinach
  • 1/2 c. chopped fresh parsley

Directions

  1. In a large pot over medium heat, heat olive oil and cook garlic, onions, and carrots until softened, 4 to 5 minutes. Add celery and tomato paste, season with salt and pepper and cook 1 more minute.
  2. Add broth and 1/2 cup of water and bring to a boil. Add ravioli and cook according to package directions.
  3. Fold in spinach and parsley and heat until warmed. Serve immediately.

American Lasagna

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 (29 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 12 dry lasagna noodles
  • 2 eggs, beaten
  • 1 pint part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 pound mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Dan Dan Noodles

Ingredients

  • 1/4 cup chicken broth
  • 1/2 teaspoon schezuan peppers
  • 2 1/4 teaspoon sesame oil
  • 2 1/4 teaspoon soy sauce
  • 1/2 teaspoon granulated sugar
  • Salt as required
  • 170 gm chinese noodles
  • 1/2 teaspoon chili oil
  • 1 1/2 tablespoon sesame paste
  • 1 tablespoon light soya sauce
  • 2 sprigs spring onions
  • 1 1/2 tablespoon rice vinegar

Chicken Legs with Scrumptious Spicy Sauce

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 4 skinless chicken legs
  • 4 bone-in, skinless chicken thighs
  • 1 clove garlic, minced
  • 1 onion(s), small, finely-chopped
  • 1/4 tsp (1.25 mL) allspice, ground
  • 28 fl oz (830 mL) stewed tomatoes, with liquid
  • 2 tbsp (30 mL) tomato paste
  • 2 tbsp (30 mL) apple cider vinegar
  • 2 tbsp (30 mL) honey
  • 1 bay leaf
  • 2 tbsp (30 mL) parsley, fresh, chopped

Directions

  1. In large casserole, heat olive oil over medium high heat. In batches, brown chicken legs and thighs on both sides and then remove and place on plate.
  2. Add garlic, onion and sauté until golden. Add allspice and stir until fragrant.
  3. Add tomatoes and stir. Then add tomato paste, vinegar, honey and bay leaf to casserole and stir ingredients together. Add chicken and bring to boil. Reduce heat and simmer over medium low heat until the chicken is fully cooked.
  4. Remove sauce and purée in food processor or blender. Return sauce to casserole. Serve over rice or pasta and sprinkle with parsley.