Category: Recipes

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Perfectly Grilled Corn on the Cob

Perfectly Grilled Corn on the Cob

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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 8 ears corn
  • Kosher salt
BBQ Butter:
  • 2 tbsp. canola oil
  • 1/2 small red onion chopped
  • 2 cloves garlic chopped
  • 2 tsp. Spanish paprika
  • 1/2 tsp. cayenne powder
  • 1 tsp. toasted cumin seeds
  • 1 tbsp. ancho chili powder
  • 1/2 cup water
  • 1 1/2 sticks unsalted butter slightly softened
  • 1 tsp. Worcestershire sauce
  • Salt and ground black pepper
Herb butter:
  • 1 cup unsalted butter room temperature
  • 1/4 cup chopped fresh herbs (basil, chives, or tarragon)
  • 1 tsp. kosher salt
  • Freshly ground black pepper

Method
 

  1. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  2. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
BBQ Butter:
  1. Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Herb Butter:
  1. Combine in a food processor and process until smooth.

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Cauliflower and Roasted Corn Soup with Chanterelle Mushrooms

Cauliflower and Roasted Corn Soup with Chanterelle Mushrooms

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 Cups
Ingredients Method

Ingredients
  

  • 4 dried bay leaves
  • 6 sprigs fresh thyme plus more for garnish
  • 2 ears fresh corn kernels shaved from the cob
  • 2 tbsp. unsalted butter
  • 1 shallot finely diced to yield about 2 teaspoons
  • 2 cloves garlic minced
  • 1 medium onion finely diced
  • 4 oz. fresh chantrelle mushrooms wiped clean, larger ones halved lengthwise
  • 1 1/2 pounds cauliflower (1-2 heads), florets cut from stem, and stem cut into pieces
  • 2 cans low-sodium chicken stock
  • 1/8 tsp. cayenne pepper
  • Salt

Method
 

  1. Heat oven to 400degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
  2. Melt butter in a4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
  3. Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
  4. Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.

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Wilted Chard with Shallots and Vinegar

Wilted Chard with Shallots and Vinegar

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 bunch Swiss chard ribs and stems separated from leaves
  • 2 tbsp. olive oil
  • 2 large shallots thinly sliced into rings
  • 2 cloves garlic grated
  • Kosher salt
  • 2 tsp. sherry vinegar or red wine vinegar

Method
 

  1. Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
  2. Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.

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Swiss Chard – Tahini Dip

Swiss Chard – Tahini Dip

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Cook Time 25 minutes
Total Time 25 minutes
Servings: 212 cups
Ingredients Method

Ingredients
  

  • 2 bunches green stemmed swiss chard
  • 2/3 cup extra-virgin olive oil divided, plus more
  • 5 cloves garlic finely chopped
  • 1/2 cup tahini
  • 1/3 cup fresh lemon juice
  • Kosher salt
  • Toasted flatbread and lemon wedges for serving

Method
 

  1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
  2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)
  3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
  4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
  5. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

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Garlicky Bok Choy

Garlicky Bok Choy

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp. vegetable oil
  • 2 cloves garlic chopped
  • 1 shallot chopped
  • 1 pound baby bok choy rinsed and cut into quarters with core intact
  • 1 tbsp. reduced-sodium soy sauce

Method
 

  1. Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Zucchini with Potatoes and Thyme

Zucchini with Potatoes and Thyme

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Cook Time 40 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 tbsp. extra-virgin olive oil divided
  • 1 1/2 pounds waxy potatoes (such as Yukon Gold) peeled, cut into 3/4" cubes
  • 3 cloves garlic quartered
  • Sea salt and freshly ground black pepper
  • 2 tbsp. fresh thyme leaves
  • 1 1/2 pounds zucchini cut into 1/2" cubes

Method
 

  1. Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.
  2. Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.
  3. Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

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Simply Sautéed Baby Artichokes with Lemon and Garlic

Simply Sautéed Baby Artichokes with Lemon and Garlic

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 Lb. baby artichokes
  • 2 tbsp. extra-virgin olive oil
  • Juice from 1 big fat juicy lemon 2 tbsp.
  • 2 cloves garlic crushed
  • Salt and pepper

Method
 

  1. In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.
  2. Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
  3. Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible.
  4. Once you have all the artichokes prepped, heat a medium non-stick sauté pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
  5. Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.
  6. Your artichokes are done when they can be easily pierced with a fork or knife. Serve with fresh lemon and enjoy!

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Roasted Broccoli and Cherry Tomatoes with Garlic

Roasted Broccoli and Cherry Tomatoes with Garlic

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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 pounds broccoli crowns stems peeled and heads halved
  • 3 cloves garlic peeled and thinly sliced
  • 4 tbsp. extra-virgin olive oil
  • 3/4 tsp. kosher or sea salt
  • Fresh cracked black pepper
  • 1/2 pound cherry tomatoes sliced into halves
  • 1/4 tsp. dried basil

Method
 

  1. Preheat oven to 425°. Place the prepared broccoli and garlic slices on a baking pan. Drizzle 3 tablespoons of olive oil over the broccoli. Toss the broccoli and garlic to coat evenly with the olive oil.
  2. Spread the broccoli into an even layer over the baking pan. Season with 1/2 teaspoon salt and black pepper to taste. Toss the broccoli again then spread back into an even layer.
  3. Roast for 10 minutes, turn the broccoli and garlic, then continue roasting for 5 more minutes, or until tender and the edges are crisped.
  4. While the broccoli roasts, place the cherry tomatoes on another baking pan. Toss with 1 tablespoon of olive oil, dried basil, 1/4 teaspoon salt, and black pepper to taste.
  5. Roast tomatoes for 10 minutes, turning once halfway through roasting.
  6. Gently toss together the roasted broccoli and tomatoes, season with additional salt and pepper if desired, then serve.

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Braised Baby Artichokes and Mushrooms with Garlic and Lemon

Braised Baby Artichokes and Mushrooms with Garlic and Lemon

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 Lb. baby artichokes approximately 7
  • 3 cup water
  • 1/2 cup lemon juice
  • 1 tbsp. extra virgin olive oil
  • 1 Lb. mushrooms halved
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 3 large cloves garlic crushed
  • 1/2 cup white wine
  • 1 tbsp. lemon zest
  • 2 tbsp. chopped Italian parsley

Method
 

  1. Remove several layers of the tough outer leaves from baby artichokes.
  2. Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
  3. Drain artichokes and heat a large skillet over medium-high heat. Add olive oil to skillet over medium high heat.
  4. When oil is hot, stir in the artichokes along with halved mushrooms.
  5. Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper.
  6. Stir in garlic, lemon juice and white wine.
  7. Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes.
  8. Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.

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Creamy Vegan Lemon Asparagus Pasta

Creamy Vegan Lemon Asparagus Pasta

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound fresh asparagus
  • 12 ounces rotini pasta or your favorite shape (gluten-free, if desired)
  • 1 cup raw cashews
  • 1 cup water
  • 3 tbsp. lemon juice
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Snap off the tough ends of the asparagus spears. Bring a pot of salted water to a boil. Add the asparagus and cook just a few minutes until the spears are tender and bright green. Using tongs, immediately remove the asparagus from the water and place in a bowl of ice water. When they are cool, pat the asparagus dry with a kitchen towel and cut into bite-size pieces. Set aside.
  2. Add the pasta to the same water used to cook the asparagus and cook according to the package directions. Drain and return to the pot.
  3. Meanwhile,in a high-speed blender, combine the cashews, water, and lemon juice, and blend until completely smooth.
  4. Add the asparagus to the cooked pasta in the pot. Pour the cashew sauce over the pasta and asparagus and toss well to coat. Taste and add salt and pepper, as needed.
  5. Transfer to a serving bowl and garnish with parsley, if desired. Enjoy!

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Potato Salad with Green Beans and Asparagus

Potato Salad with Green Beans and Asparagus

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 1 pound new potatoes about 15 small new potatoes
  • 1 pound green beans
  • 1 bunch asparagus
  • 2 tbsp. minced red onion
  • 2 tbsp minced parsley
  • 1 large handful walnuts
  • 4 tbsp olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. dijon mustard
  • 1 large clove garlic minced
  • 8 twists black pepper

Method
 

  1. Slice new potatoes in half or quarters (depending on size) and place in a large pot.Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until fork tender.
  2. Trim green bean ends and cut green beans in half.
  3. Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  4. While potatoes are cooking, bring another pot of water to a boil. Once it’s boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
  5. Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready – drain in a colander and then plunge into ice bath.Let them sit in the ice bath until completely cool.
  6. Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard,minced garlic and black pepper.
  7. Mince red onion and set aside.
  8. Mince the parsley and set aside.
  9. Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
  10. Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
  11. Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve

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Shaved Asparagus Frittata

Shaved Asparagus Frittata

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 pound asparagus cleaned, not trimmed
  • 2 ounces thinly sliced prosciutto optional
  • 8 large eggs 2
  • 2 tbsp. milk or cream
  • 1/2 tsp. kosher salt plus more to taste
  • Freshly ground black pepper
  • 2 scallions thinly sliced on the diagonal
  • 2 tbsp. olive oil
  • 2-4 ounces soft goat cheese crumbled (to taste)

Method
 

  1. Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.
  2. [As you get to the bottom of your stalk, you might find that the raised edge of your peeler is keeping the blade from shaving the asparagus as thin as you’d like. For this, I move the asparagus to the edge of the cutting board with the peeler blade half-off so you can get closer. Just be careful not to shave your cutting board. 🙂 ]
  3. Crisp the proscuitto: If you’re using the proscuitto, heat the 12-inch ovenproof skillet you’ll use for the final frittata over medium heat. Lay slices in a single layer (will need to do this in two batches) and cook them until lightly brown underneath and curling. Flip them for another 20 to 30 seconds then transfer them to paper towels to blot off the extra oil and cool. Repeat with remaining proscuitto. You’ll use the pan again in a minute.
  4. Heat your broiler.
  5. Vigorously beat your eggs with the milk or cream, plus salt and pepper until well-combined. Stir in scallions and crumble in crisp proscuitto, if using. Gently add asparagus peels, just swishing the egg mixture over them.
  6. Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble goat cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 1 to 3 minutes,keeping a close eye on it, until eggs are set on top.
  7. Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.

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Roasted Asparagus with Chickpeas and Spinach

Roasted Asparagus with Chickpeas and Spinach

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Prep Time 27 minutes
Total Time 27 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 heaping cup chopped asparagus cut into bite-size pieces with ends removed
  • 3 tsp. extra virgin olive oil divided
  • 1 pinch salt
  • 1 cup chickpeas drained
  • 1 tbsp. nutritional yeast flakes optional
  • 2 cloves garlic minced
  • 1/4 cup chopped onions
  • 2 cups baby spinach
  • 1 tsp. lemon juice plus more to taste if needed
  • Salt to taste

Method
 

  1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½teaspoon extra virgin olive oil and a pinch of salt.
  2. If your chickpeas are wet, put them on a clean kitchen towel and rub them dry. (They roast the best when they aren't damp).
  3. Then move the chickpeas to the second baking sheet. Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½teaspoon extra virgin olive oil.
  4. Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
  5. During the last 10 minutes of the asparagus/chickpea cooking time, bring a non-stick skillet to a medium heat.Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic a few minutes, until fragrant and translucent.
  6. Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has just wilted.
  7. Add lemon juice to deglaze the pan and combine.Remove from heat and set aside.
  8. Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture. Fully combine.
  9. If necessary, add salt and additional lemon juice to taste. Serve over brown rice, pasta, or creamy polenta.

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Baked Eggs with Spinach and Leeks

Baked Eggs with Spinach and Leeks

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Cook Time 35 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 medium leek white and light green parts only, chopped
  • 1 clove garlic minced
  • 8 cups baby spinach
  • Kosher salt to taste
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp. finely chopped thyme
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. aleppo pepper or crushed red pepper flakes

Method
 

  1. Preheat the oven to 350°.
  2. In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3minutes.
  3. Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
  4. Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes.
  5. Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.

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Potatoes, Leeks, and Carrots in Parchment

Potatoes, Leeks, and Carrots in Parchment

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Cook Time 35 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3/4 pound small new potatoes halved or quartered
  • 2 medium leeks (white parts only) halved lengthwise, rinsed well, and cut into 3-inch pieces
  • 1/2 pound carrots cut into thin 3-inch sticks
  • 10 sprigs thyme
  • 1 tbsp. unsalted butter optional, cut into small pieces
  • Coarse salt and ground pepper

Method
 

  1. Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
  2. Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

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Italian Roasted Potatoes and Zucchini

Italian Roasted Potatoes and Zucchini

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Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4-5 large potatoes
  • 2-3 medium zucchini
  • 1/4 cup olive oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. oregano
  • 3 sprigs rosemary leaves removed from the stem
  • 1 clove garlic chopped

Method
 

  1. Pre-heat oven to 400° (200° celcius)
  2. Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel, place in a large baking pan, add zucchini also cut into small wedges, toss with olive oil, salt, oregano, rosemary and garlic, mix well, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately. Enjoy!

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Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks

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Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 2 medium leeks white and light-green parts thinly sliced crosswise
  • 2 cloves garlic thinly sliced
  • 1 pound cauliflower cut into 1-inch florets
  • 1 fresh red chile seeded and thinly sliced
  • 1 cup dry white cine
  • 1/2 cup water
  • 8 cherry tomatoes quartered
  • 3/4 pound penne rigate
  • Salt and freshly ground black pepper

Method
 

  1. In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.

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