Category: Recipes

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Twice Baked Sweet Potatoes with Leeks and Sausage

Twice Baked Sweet Potatoes with Leeks and Sausage

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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 small sweet potatoes
  • 1 tbsp. olive oil
  • 1/2 Lb. bulk sweet italian sausage
  • 1 tbsp. unsalted butter
  • 1 Lb. leeks white and light green parts only, quartered lengthwise and thinly sliced (about 2 cups)
  • 1 tsp. chopped fresh sage
  • 1/4 tsp. chopped fresh thyme
  • Kosher salt
  • 1/2 cup sour cream
  • 1/4 cup grated Gruyere

Method
 

  1. Preheat the oven to 375. Line a baking sheet with aluminum foil or parchment. Wash and scrub the sweet potatoes and pierce them in a few places with a small knife or fork. Place on the baking sheet and roast for 40-60 minutes (depending on the size). Remove from oven and set aside until cool enough to handle.
  2. Add the oil to a skillet over medium high heat. Add the sausage and reduce the heat to medium. Brown, breaking up the sausage into bits, about 5 or 6 minutes. Remove from pan. You can either pour off most of the fat and add the butter, or just leave the fat in like I did and omit the butter. Add the leeks, thyme, sage, and salt to the pan and saute until golden about 10 minutes.
  3. Cut the sweet potatoes in half and gently scoop out the flesh leaving about 1/4 inch around the skin. Place the scooped out flesh into a medium bowl and mash it a bit with a fork or spoon. Stir in the sour cream and season with salt. Add the sausage and leeks and stir to combine. Spoon the filling carefully back into the sweet potato shells, mounding it up. Place them back on a lined sheet pan and top with the grated cheese.
  4. Preheat a broiler and broil the sweet potatoes until the cheese is melted and golden.

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Easy Cauliflower Fried Rice with Baby Bok Choy

Easy Cauliflower Fried Rice with Baby Bok Choy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

Cauliflower Fried Rice
  • 1 large head cauliflower
  • 1-1/2 tbsp olive oil
  • 3/4 large yellow onion diced
  • 1 large carrot peeled and diced
  • 1/2 cup peas
  • 1/2 large red bell pepper diced
  • 3 large eggs
  • 1/3 cup chopped Chinese chives
  • 1 stalk green onion chopped
  • 3 tbsp coconut aminos
  • 1 tsp sesame oil
  • 1/2 tsp granulated garlic
  • 1/4 tsp Chinese five-spice powder
  • salt to taste
Bok Choy
  • 1 tbsp olive oil
  • 1/2 pound baby bok choy
  • 2 tbsp water
  • 1/4 tsp granulated garlic
  • salt to taste

Method
 

  1. Break the cauliflower into small florets. Pulse the cauliflower in a food processor until it turns into small rice-like pieces.
  2. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the onions and sauté until the onions are translucent, about 2 to 3 minutes. Add the carrots, peas, and red pepper and sauté for 2 minutes. Sprinkle a pinch of salt on the vegetables.Add the cauliflower rice and another pinch of salt and stir for 2 minutes.
  3. Scramble the eggs and stir it in with the vegetables in the pan. Cook for 2 to 3 minutes. Stir in Chinese chives and chopped green onions. Season with coconut aminos, sesame oil, garlic, and five-spice powder. Add more salt if desired. Turn off the heat when the eggs have cooked through.
  4. Chop a bit off the bottom stem of the baby bok choy. Some of the leaves will fall apart, leaving the bok choy heart intact.Rinse bok choy.
  5. In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add the bok choy and sauté for 30 seconds. Reduce the heat a little. Add 2 tablespoons of water to the pan and cover it for about a minute. The water helps prevent the greens from burning.
  6. Remove the lid, and stir in the garlic and salt.When the greens have turned into a vibrant green color and the darker leaves have started to wilt, turn off the heat. This should be another 30 seconds to 1 minute. Serve cauliflower fried rice with baby bok choy.

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Teriyaki Salmon with Baby Bok Choy and Shiitakes

Teriyaki Salmon with Baby Bok Choy and Shiitakes

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Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 8 oz. salmon 2 thick pieces
  • 4 baby bok choy cut into quarters or eighths
  • 4 oz. shiitake mushrooms optional
  • 1/4 cup soy sauce or liquid amino acids
  • 1/4 cup mirin
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tsp grated fresh ginger
  • pinch salt and pepper
  • orange zest optional
  • toasted sesame seeds
  • scallions sliced thinly
  • sriracha or chili flakes

Method
 

  1. Pre Heat oven to 350 F. Place the salmon, bok choy and optional mushrooms on a parchment lined (or foil lined) baking sheet.
  2. Mix marinade ingredients (soy, mirin, sesame oil, honey and ginger) together in a small bowl and spoon it over the fish and veggies, coating all sides well.
  3. Sprinkle the salmon with a pinch of salt and pepper and a little fresh orange zest, then place the sheet pan in the oven, checking it after 10 minutes. Depending on how thick or thin the salmon is, it may be done, or need a few more minutes- so remove it if need be- thinner cuts will cook faster. At this point, you could broil the fish and bok choy, giving the bok choy a little toss first – or simply continue baking a few more minutes, until the bok choy is just tender ( yet green and vibrant and crisp).
  4. Divide among 2 bowls. Sprinkle each bowl with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.

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Quinoa with Chard and Mushrooms

Quinoa with Chard and Mushrooms

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Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1 pound swiss chard chopped
  • Small pinch red pepper flakes to taste
  • 1 clove garlic sliced
  • 12 oz. Cremini mushrooms sliced
  • 1 tsp chopped fresh thyme
  • 1/2 oz parmesan shavings

Method
 

  1. Combine the quinoa is a saucepan with 2 cups water with a good pinch of salt. Bring to a boil, cover,and simmer 10-15 minutes until the quinoa is fluffy and tender.
  2. In the meantime, heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chard and red pepper flakes and cook until wilted and tender, about 8 minutes. Season with salt and pepper and remove to a plate.
  3. Add the remaining oil into the skillet and add the garlic over medium heat. When it is slightly golden, add the mushrooms. When they release their moisture, about 3 minutes,season with a pinch of salt and pepper. When they are tender, about 5 minutes,stir in the reserved chard and the thyme and heat through. Stir in the quinoa and divide among 4 bowls or plates. Top with shaved Parmesan.

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Garlic Chicken and Broccoli Cashew Stir Fry

Garlic Chicken and Broccoli Cashew Stir Fry

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

Ingredients
  

  • 1/4 cup soy sauce
  • 3 cloves garlic minced
  • 3 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 Lb. chicken cut into bite sized pieces
  • 3/4 cup chicken broth divided
  • 1 tsp cornstarch
  • 3 cups fresh broccoli florets
  • 1 cup cashews
  • sliced green onions for garnish

Method
 

  1. In a small bowl whisk together the soy sauce,garlic, brown sugar, and sesame oil. In a medium sized skillet over medium high heat add the chicken and pour the sauce on top. Cook for about 3 minutes or until chicken is no longer pink.
  2. Reserve ¼ cup of chicken broth and cornstarch in a small bowl until cornstarch has dissolved. Add ½ cup chicken broth to the skillet with broccoli and cashews. Cover and cook for until broccoli is tender,about 3-5 minutes.
  3. Add in the reserved broth and cornstarch mixture and continue to let simmer until the sauce has thickened. Serve with chopped green onions and serve over rice if desired.

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Sweet Potato Black Bean Burger

Sweet Potato Black Bean Burger

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 Burgers
Ingredients Method

Ingredients
  

  • 2 cups mashed sweet potatoes ~ 2 large sweet potatoes
  • Olive oil for cooking sweet potato
  • 1-1 1/2 cups cooked brown rice
  • 1 cup cooked and salted black beans rinsed and well drained // if unsalted, add more salt to the burgers
  • 1/2 cup finely diced green onion
  • 1/2 cup walnut or pecan meal or very finely chopped
  • 2 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp each salt and pepper to taste
  • 1/4 tsp chipotle powder optional
  • 1 tbsp brown sugar optional

Method
 

  1. Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F (190 C). While potatoes are baking, cook rice.
  2. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice (amount as original recipe is written // if altering batch size, start with lesser end of range), green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
  3. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. A gentle press will do.
  4. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking.
  5. Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion,greens, and ketchup or salsa.

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Asparagus and Potato Egg Bake

Asparagus and Potato Egg Bake

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • olive oil
  • 1 Lb. asparagus spears
  • 1 small white onion
  • 4 cloves garlic
  • 8 large eggs
  • 1 cup whole milk
  • 1 1/2 tap kosher salt
  • 1/4 tsp ground black pepper
  • 4 cups shredded potatoes
  • 2 cups shredded parmesan cheese

Method
 

  1. Preheat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking dish or 1 1/2-quart soufflé baking dish with oil; set aside. Cut off the top 3 inches of asparagus spears;transfer tips to a small bowl and set aside. Cut remaining spears into 1-inch pieces and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1-inch asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.
  3. In a large bowl,whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight).
  4. Bake until firm and light golden brown, about 45 minutes. Serve immediately.

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Bosc Pear Crumble

Bosc Pear Crumble

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 5-6 ripe Bosc pears
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cardamom
  • 1 stick butter
  • 1/4 cup brown sugar
  • 1/3 cup white sugar
  • 1-1/2 cups chopped pecans
  • 1/2 cup rolled oats

Method
 

  1. Preheat oven to 375F. Quarter and core and roughly chop the pears into a medium sized pot. Cook for 7-10 minutes, until some of the juices are released and the fruit is softened. Add cinnamon, nutmeg, and cardamom, coating the pears with spices. Place into a 8” x 8” baking pan or 9-inch pie plate.
  2. Heat the sugar, butter, rolled oats and chopped pecans over medium heat in a medium sized pot until the pecans and oats are fully coated.
  3. Sprinkle the topping over the pears and bake for25 minutes or less, until the topping is golden brown and the pears are completely soft and bubbling. Another indication that the pears are done is that the skin should be brown and no longer green or yellow. Remove from oven and cool slightly. Serve warm or cool, plain or topped with ice cream or fresh whipped cream.

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Creamy Rotini with Zucchini, Tomato, and Red Pepper

Creamy Rotini with Zucchini, Tomato, and Red Pepper

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Total Time 30 minutes
Ingredients Method

Ingredients
  

  • Kosher salt
  • 2 tbsp olive oil
  • 1 small white onion cut into 1/2 inch dice
  • 4 Roma tomatoes cored, seeded, cut into 1/2 inch dice
  • 1 medium zucchini cut into 1/2 inch dice
  • 1 large red bell pepper cored, seeded, cut into 1/2 inch pieces
  • 2 medium cloves garlic finely chopped
  • Freshly ground black pepper
  • 2 cups heavy cream
  • 1-3/4 oz. ParmIgiano-Reggiano finely grated with a rasp (1-3/4 cup); more for serving
  • 1/2 cup thinly sliced fresh basil
  • 1 tbsp finely grated lemon zest from 1 large lemon
  • 1 Lb. rotini or other short corkscrew pasta

Method
 

  1. Bring an 8-quart pot of well-salted water to a boil over high heat.
  2. Heat the oil in a12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
  3. Meanwhile, boil the pasta according to package directions until al dente.
  4. Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

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Brussels Sprouts Soup

Brussels Sprouts Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 leek cleaned and chopped
  • 2 stalks celery chopped
  • 3 medium carrots chopped
  • 1 parsnip whole or chopped
  • 3 cups brussels sprouts cleaned, outer leaves removed, whole or cut in half
  • 2 tbsp extra virgin olive oil or butter + optional more extra virgin olive oil for drizzling to finish up the soup
  • 5 cups broth chicken or vegetable
  • 1/2 cup heavy cream
  • Lemon juice optional
  • Salt and pepper to taste
  • Maggi seasoning optional to taste

Method
 

  1. In a Dutch Oven or other pot with a lid, heat up butter or olive oil; Add leeks and cook for about 3 minutes, until softened.
  2. Add carrots and celery and cook for another 3-4 minutes. Add Brussels Sprouts, potatoes and parsnip.
  3. Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
  4. Pour the cream into a cup and slowly add some of the soup broth to temper the cream.
  5. Once you have a full cup of liquid, pour it over into the pot; check for seasoning and adjust with salt and pepper.
  6. Garnish with parsley and serve with crusty bread. For an extra flavor's boost add few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil and few drops of Maggie seasoning (all of which are optional).

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Leek and Potato Galette with Pistachio Crust

Leek and Potato Galette with Pistachio Crust

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Total Time 1 hour
Servings: 6 Galettes
Ingredients Method

Ingredients
  

Dough:
  • 1/2 cup raw pistachios
  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 cup unsalted butter chilled and cut into pieces
Filling and Assembly
  • 1 tbsp olive oil more for drizzling
  • 1 large leek white and pale-green parts only, halved lengthwise, thinly sliced
  • 4 oz. fresh goat cheese
  • 5 tbsp heavy cream
  • 2 cloves garlic finely chopped
  • kosher salt
  • freshly ground pepper
  • all-purpose flour for surface
  • 4 tbsp coarsely chopped dill divided, plus sprigs for serving
  • 2 large Yukon Gold (or similar) potatoes thinly sliced
  • 1 large egg beaten to blend
  • crushed pink peppercorns for serving (optional)

Method
 

Dough:
  1. Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes. Dough can be made 1 day ahead. Keep chilled.
Filling and Assembly
  1. Preheat oven to 400º. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate. Mix goat cheese, cream, and garlic in a medium bowl to combine; season.
  2. Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil;season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg.
  3. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper.

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Cheese, Leek, and Potato Tortilla

Cheese, Leek, and Potato Tortilla

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • butter for frying
  • 1 leek thinly sliced
  • 225g potatoes (1-2 medium) cooked and cooled
  • 6 eggs
  • 85g cheddar
  • 1 tbsp sage finely chopped (or 1 tsp. dried), optional

Method
 

  1. Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
  2. Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden.Slice into wedges and serve with a green salad.

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Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 onion diced
  • 1 clove garlic minced
  • 1 tbsp butter
  • 12 oz. cauliflower florets
  • 1 tsp salt
  • 1/2 tsp dry mustard powder
  • 1/2 tsp red pepper flakes
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 2 cups shredded cheddar
  • 12 oz. broccoli florets

Method
 

  1. Add the butter to large, deep heavy bottomed pot over low heat and let melt. Add the onion and garlic to the pot and cook, stirring often, for 5 minutes to soften.
  2. Add the cauliflower, salt, mustard powder, red pepper flakes, and chicken broth to the pot and increase heat to medium.
  3. Bring to a boil and reduce to a simmer, stirring occasionally. Simmer for 15 minutes.
  4. Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend. Add the cream and cheddar to the soup and stir well to combine.
  5. When the cheese has fully melted, add the broccoli to the soup and cook for 5-10 minutes or until broccoli is as soft as you'd like, stirring occasionally. Serve with additional grated cheddar and crumbled bacon, if desired.

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Lemony Broccoli Salad

Lemony Broccoli Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large head broccoli cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 small shallot minced
  • Kosher salt
  • freshly ground black pepper

Method
 

  1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
  2. In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

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Beet and Zucchini Fritters

Beet and Zucchini Fritters

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Servings: 10 of each fritter
Ingredients Method

Ingredients
  

For Beet Fritters
  • 1 medium beet peeled and shredded with large holes of grater
  • 1 medium carrot peeled and grated
  • 3 tbsp flour
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • vegetable oil for frying
  • sour cream for serving
  • dill for garnish
For Zucchini Fritters
  • 2 medium zucchini peeled and shredded with large holes of grater
  • 1 medium carrot peeled and grated
  • 3 tbsp flour
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • vegetable oil for frying
  • sour cream for serving
  • dill for garnish

Method
 

For Beet Fritters
  1. In a medium bowl combine all ingredients and mix well.
  2. In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter. Gently press on the fritter with a back of the spoon to make them flatter.
  3. Cook on a medium heat for 3-4 minutes on each side.
  4. If fritters absorb all oil, you can add more along the way.
  5. Transfer beet fritters onto a paper towel.
  6. Serve with a dollop of sour cream and chopped dill.
For Zucchini Fritters
  1. Put shredded zucchini in a sieve over a bowl and squeeze with your hands to remove as much water as possible.
  2. In a medium bowl combine all ingredients for zucchini fritters and mix well.
  3. In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter onto a skillet. Gently press on the fritter with a back of the spoon to make them flatter.
  4. Cook on a medium heat for 3-4 minutes on each side.
  5. If fritters absorb all oil, you can add more along the way.
  6. Transfer beet fritters onto a paper towel.
  7. Serve with a dollop of sour cream and chopped dill.

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Asian Beet and Mushroom Saute

Asian Beet and Mushroom Saute

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

  • Greens and stems of 6 beets chopped
  • 16 oz. mushrooms sliced
  • 4 tbsp olive oil
  • 2 tsp minced fresh ginger
  • 4 tsp minced garlic
  • 2 tbsp toasted sesame oil
  • Salt and pepper to taste

Method
 

  1. Sauté the mushrooms in the oil until soft, add in the greens and cook until wilted. Add in the garlic, ginger, sesame oil, salt and pepper. Serve warm or cold.

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Mediterranean Broccoli Pasta with White Beans

Mediterranean Broccoli Pasta with White Beans

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 Lb elbow macaroni whole wheat if possible
  • 1/4 cup extra virgin olive oil
  • 1 small red onion finely chopped
  • 6-8 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp Aleppo pepper
  • 1/4 tsp crushed red pepper more if you like spicy
  • 1 Lb fresh broccoli florets
  • 1 can Cannellini beans drained and rinsed
  • salt and pepper
  • 2 cups chopped fresh parsley leaves
  • 1 1/2 tsp Za'atar spice blend more for later
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup roasted pine nuts

Method
 

  1. Cook pasta in salted boiling water according to package until al dente. I like to add a little olive oil to the cooking water. Cut broccoli into small florets and cook them right in the pasta water. If you like your broccoli more on the done side, cook it along with the pasta at the same time (the entire 9 minutes or so that the pasta cooks). Or, for a quick blanch, just enough to soften the broccoli, add the broccoli florets to the cooking pasta water during the last 1 minute of cooking. When pasta is ready,drain both the pasta and broccoli together in a colander. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
  2. In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano,Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
  3. Now add thawed broccoli florets. Cook 4 minutes,tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
  4. Add the cooked pasta and about ⅓ cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning.Cook until everything is very well warmed through.
  5. Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!

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