deliciousness

tuscan lamb with garlicky tomato sauce and polenta

via real simple
serves 4

1 teaspoon olive oil
8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
kosher salt and black pepper
2 cloves garlic, sliced
1 28-ounce can diced tomatoes
1/2 cup dry white wine
1 tablespoon fresh rosemary
3/4 cup instant polenta
1 tablespoon unsalted butter

Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side; transfer to a plate.

Discard all but 1 tablespoon of the drippings. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.Nestle the lamb in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.

Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the lamb and tomato sauce.

darling pasta

via use real butter

1/2 lb. chicken breast, diced
1 lb. rotini or cheese tortellini, cooked
4 cloves garlic, minced
1 cup sundried tomatoes, rehydrated and cut into strips
1 cup roasted red peppers, diced
1 cup pesto
1/2 cup pine nuts
2 tbsp vegetable oil
parmesan, grated

Heat oil over high heat in a large sauté pan. Add garlic when oil is hot and stir until fragrant. Add the chicken and sauté until just cooked. Stir in the tomatoes and peppers. Mix in the pesto and pine nuts. Toss the drained pasta into the pan and stir together. Remove from heat and serve with grated parmesan.

Notes: Instead of adding the garlic in the beginning and very likely burning it, I added it when the chicken was almost done and sautéed them together before adding the tomatoes and peppers. Also used the oil that came with the sun-dried tomatoes instead of regular olive oil.

notes on cheddar tomato fondue.

recipe found here.

1. regular sharp cheddar is much, much, much tastier than using white cheddar.
2. red wine (i used 337 cabernet sauvignon) is just as tasty as white wine.

pasta with roasted tomato sauce

via patentandthepantry
serves 4

1 pound tomatoes, cut into 1 or 1/2″ chunks
3 cloves garlic, whole, unpeeled
olive oil
salt
pepper
1/2 lb. pasta
parmesan (I used diced mozzarella since that’s what my mom likes)
parsley (or basil)

Set oven to 375. Chop tomatoes into roughly 1/2″ to 1″ pieces (depending on how chunky you want the sauce to be), place in baking dish, scatter in unpeeled garlic cloves, then drizzle with olive oil, and sprinkle on kosher or sea salt and pepper. Bake for about 30 to 45 minutes until tomatoes are starting to carmelize and break down.

Cook pasta according to directions or, if using fresh, cook in boiling, salted water for just a few minutes until al dente. (Depending on the thickness of noodle, this can take anywhere from about three minutes and up.)

Slip cloves of garlic out of their peels and then mush with fork into tomatoes. Scoop sauce onto cooked pasta, sprinkle with grated parmesan (or mozzarella) and fresh chopped parsley (or basil if you have any). Drizzle lightly with extra virgin olive oil.

served with:
herb roasted chicken tenders
roasted cauliflower

sun-dried tomato pesto

adapted from epicurious and giada de laurentiis
serves 4

1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)
1/2 cup grated Romano cheese or Parmesan cheese
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
3/4 pound linguine pasta
1 lb. chicken tenders

Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)

While water is boiling, dry chicken with paper towel and season with salt and pepper. Cook chicken on medium high heat until lightly browned on both sides. Let it rest and cut into smaller pieces.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

picture via

guacamole salad

via ina garten
serves 6

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

cheddar tomato fondue

via epicurious
serves 4

2/3 cup finely chopped drained canned tomatoes
2 garlic cloves, lightly crushed
2 tablespoons unsalted butter
3 tablespoons dry white wine
1 tablespoon cornstarch
12 oz Cheddar, coarsely grated (3 cups)

Cook tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add Cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.

accompaniments:
1/3 loaf of french bread, cubed
1/2 head of cauliflower, blanched or steamed
2 chicken and apple sausages
4 white new potatoes, cubed
1/2 pound mushrooms, halved

Coat potatoes and mushrooms with olive oil and season with salt, pepper, and herbs de provence. Spread out potatoes in a single layer and roast at 425 for 20 minutes. Flip with spatula, add mushrooms and roast for another 25 minutes.

homemade pizza

adapted from Mario Batali
serves 4

1/4 cup white wine
3/4 cup water
1 1/2 ounces fresh yeast (13 1/2 tbsp)
1 tablespoon honey
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Instead of kneading the dough by hand, I used a standing mixer with the dough hook attachment. Knead for about 15 minutes and check if you can form a baker’s windowpane. Watch AB for more on kneading. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let dough rise in the warmest part of the kitchen for 45 minutes or in the refrigerator overnight.

Toppings: arugula, mozzarella, sausage, basil, tomato sauce. Don’t add arugula until after pizza bakes for 10-12 minutes.

bulgur salad with chickpeas, roasted red peppers and spiced cumin dressing

via smittenkitchen
serves 4 as a main course

1 1/2 cups fine-grain bulgur
3 cups boiling water
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Salt
1/4 cup extra-virgin olive oil
2 avocados
1 can chickpeas, rinsed and drained
6 ounces drained jarred roasted red peppers, diced (about 1 cup)
1/2 cup quartered yellow cherry tomatoes
1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)
1/4 cup minced fresh parsley leaves
1 medium head Bibb lettuce, leaves separated
4 pita breads, warmed and cut into wedges

Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.

Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.

Add the chickpeas, roasted peppers, tomatoes, avocados, red onion and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.

Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve.