summer

Cozy Udon Soup with Greens, Garlic, and Mushrooms

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Ingredients: 

  • 2 leeks 

  • 2 cloves garlic 

  • 1/2 ounce of ginger

  • 1 pint shiitake mushrooms

  • 1 head of bok choy (about 12 oz)

  • 2 cups of spinach 

  • 2 tablespoons soy sauce

  • 4 cups vegetable or chicken stock 

  • 9 ounces of udon noodles 

  • 2 teaspoons of sesame oil  

 

 

Process

  1. Clean and prepare leeks cutting lengthwise and then crosswise into 1/4 inch slices. Let leeks soak in a bowl of water to allow any sediment to sink to the bottom, 

  2. Finely mince or grate garlic and ginger and dice mushrooms. Rinse and thinly  slice up bok choy lengthwise. 

  3. Heat a tablespoon of oil in a medium sized pot. Add leeks and sauté for 3 minutes, or until they’ve softened.

  4. Add garlic, ginger, mushrooms, and boy choy to pot and sauté for another 5 minutes, being careful not to burn the garlic.

  5. Stir in vegetable broth and soy sauce and bring soup to a boil. Once boiling, reduce heat to a simmer for about 5 more minutes.

  6. Add udon noodles and sesame oil. Let soup continue to simmer for 3 more minutes. 

  7. Add spinach and cook until bright green (about 1-2 minutes) 

  8. Serve and enjoy!

Homemade Gnocchi with Roasted Red Pepper and Tomato Sauce

For Garnish:

  • Parmesan or pecorino romano

  • Fresh basil

For Sauce:

  • 1 pound red peppers (all peppers in your basket, regardless of size)

  • 1 pint cherry tomatoes

  • 1/4 cup olive oil

  • 1 tablespoon apple cider vinegar

  • 1 garlic clove

  • 1/4 teaspoon cayenne

 

  1. Place red peppers and cherry tomatoes on baking sheet. Broil until charred on one side, turn, and char the other side, about 15 minutes. Remove from oven and let cool.

  2. Coarse chop tomatoes or blend in food processor. Repeat process with red peppers, first removing seeds.

  3. Add oil, vinegar, and garlic to food processor and blend, or finely dice garlic and combine all ingredients by hand.

  4. Optional: add 1/4 teaspoon cayenne or to taste, depending on heat tolerance.

For Gnocchi:

  • 2 pounds golden potatoes (all potatoes in basket, regardless of size)

  • 6.75 oz. (1.5 cups) unbleached all-purpose flour

  • 1 tsp. salt

  • 1 egg, beaten

 

  1. Preheat oven to 350F. Prick potatoes with fork all over and bake for 45-85 minutes (depending on size) directly on oven rack, or until tender. Remove and peel. Let cool to room temperature. NOTE: This step can be done a day or two in advance to save time!

  2. Once potatoes are fully cool, grate on large holes of cheese grater into large bowl, or pass through a ricer or food processor until smooth.

  3. Mix flour and salt in a small bowl and set aside.

  4. Add egg to potatoes, then add flour to mixture. Gently mix with your hands until a crumbly dough forms, breaking up any remaining chunks of potato with fingertips. Try not to over-handle, as this will make the gnocchi less tender.

  5. Push the dough against the walls of the bowl to combine, then transfer loose ball of dough to lightly floured work surface and knead for 30 seconds to 1 minute until a soft, smooth, slightly sticky dough is formed. Cover dough with clean dish cloth to maintain moisture.

  6. Pull a handful of dough from the mass and roll into a long rope about 1/2” to 3/4” in diameter. Using knife or bench knife, cut every 1/2” (for square gnocchi) or every 1” (for elongated gnocchi).

  7. Repeat process with remaining dough.

  8. Bring a large pot of salted water to a boil. Working in batches, boil gnocchi until they float to the surface, about 2-3 minutes. Transfer to bowl or pan of tomato sauce with slotted spoon.

  9. Garnish with basil and parmesan as desired. Buon appetito!

Nightshade Kitchen's Corn Fritters with Adobo Verde Sauce

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For adobo verde sauce:

  • 2 serrano peppers; destemmed

  • 4 cloves garlic; peeled

  • 1 bunch cilantro; coarsley chopped

  • 1 bunch parsley; coarsely chopped

  • 2 limes; juiced

  • 1/2 cup olive oil

  • 1 1/2 teaspoons salt

 

  1. In a pan over medium heat, dry roast the serrano peppers and garlic, tossing occasionally to prevent burning, for 10 minutes or untll slightly blackened.

  2. Remove from heat and coarsely chop all, discarding seeds from serrano if sensitive to spice.

  3. Add to a food processor with all remaining ingredients except oil.

  4. Slowly drizzle olive oil into food processor while pulsing until sauce is smooth.

  5. Remove and store sauce, rinsing food processor well.

For fritters:

  • 2 eggs, beaten,

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 2 ears of corn; parboiled, kernels removed

  • 1/2 cup scallions; thinly sliced

  • 1/2 teaspoon cayenne pepper

  • Vegetable oil; for frying

 

  1. Add eggs, flour and salt to a food processor. Pulse until well combined.

  2. Add corn kernels, scallions, and cayenne and continue to pulse 3 or 4 times until batter is blended but still contains chunks.

  3. Shape batter into coarse balls or patties and fry in a heavy sided pan with vegetable oil until golden brown, about 3-4 minutes each side.

  4. If left too long, fritters will overcook within 1-2 minutes after being ready.

  5. Serve hot with side of adobo verde sauce.

Nightshade Kitchen's Shakshouka

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Ingredients:

  • 1 pint cherry tomatoes; quartered

  • 2 lbs. slicer tomatoes (fresh or canned); sliced

  • 3 cloves garlic; chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon fennel seeds

  • 1 large yellow onion; diced

  • 1 large bell pepper; finely chopped

  • 3/4 lbs. zucchini; finely chopped

  • 2 1/2 tablespoons tomato paste

  • 1 teaspoon ground cumin

  • 3/4 teaspoon paprika

  • Juice of 1/2 lemon

  • 1/4 teaspoon sugar

  • 1/2 teaspoon red chili pepper flakes (optional)

  • 4-6 eggs

  • 1/4 cup basil; chopped to garnish

  • Salt and black pepper; to taste

  • 3 tablespoons olive oil

Process:

  1. Preheat the oven to 425 degrees and position rack at mid-level. Lay tomatoes out flat on a baking tray. Sprinkle with chopped garlic, drizzle 2 tablespoons of oil across tray and roast for 20-25 minutes.

  2. Meanwhile, in a small pan over medium heat, toast cumin and fennel seeds for 2-3 minutes, tossing occasionally. Remove from heat and set seeds aside.

  3. In a large heavy-bottomed, oven-safe pan over medium-high heat, add 1 tablespoon of olive oil. Sauté onions until they start to become translucent, about 5-7 minutes. Add bell peppers to pan and continue cooking for 3-5 minutes until soft. Add zucchini and continue cooking for additional 5 minutes, stirring all to combine.

  4. Once tomatoes are done roasting, remove from oven and coarsely chop. You may also puree tomatoes for a smoother dish. Decrease oven to 375 degrees.

  5. Reduce heat of pan with sauteed vegetables to medium and stir tomatoes into pan with the sauteed vegetables, along with the toasted seeds, tomato paste, ground cumin, paprika, lemon juice, sugar and red chili pepper flakes, if using. Bring contents to a simmer and cook until well combined and tomato mixture has slightly reduced, about 4-5 minutes. Season with salt and pepper.

  6. Using a spoon, create four to six wells in the tomato mixture, as deep as possible without scraping the bare pan bottom. One by one, crack an egg into each well and carefully place pan in oven. Bake for 8-12 minutes until eggs have set but still wiggle when the pan is moved. Remove pan from oven and cover for 2-3 minutes, until eggs have completely set on top.

  7. Garnish with basil and serve hot with bread and crumbled cheese, if desired.

Zucchini Pasta with Paprika Roasted Tomatoes

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Ingredients

  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika

Process

  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.

 

 

Chicken Kale Quesadillas

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Ingredients

  • 1 lb chicken thighs

  • 2 chopped sweet onions

  • 1 tomato, diced

  • 1 bunch kale

  • 4 flour tortillas

  • 3 cloves garlic

  • 1 lime

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • Cheddar or Monterey jack cheese

  • 2 Bell peppers, 1 red and 1 green, diced

  • 2 tablespoon melted butter or olive oil

  • 3 tablespoon olive oil

Process

  1. Dice your chicken into 1 inch cubes.

  2. Mix 1 tsp chili powder, 1 tsp cumin, paprika, salt, pepper, and 2 tsp olive oil in a small bowl and coat the chicken evenly to season.

  3. Cover and set chicken in the fridge.

  4. While the chicken marinades, prepare your salsa. Heat 2 tsp of olive oil in a pan with 1 of clove garlic and sauté the chicken for around 6 minutes, until it is cooked evenly.

  5. Transfer your chicken to a bowl or container.

  6. Next, begin to sauté the onions with the remaining olive oil.

  7. Once they begin to become translucent, add your garlic and season with salt, pepper, and the remaining chili and cumin powder.

  8. After 2 minutes, add your bell pepper, kale and tomato to the pan and cook for another 5 minutes, until the veggies are tender.

  9. Brush quesadilla with melted butter and heat in a clean skillet for 2 minutes. Fill with chicken, veggies, and top with cheese.

  10. Fold over into a half, and heat one side for around 2-4 minutes, until cheese melts.

  11. Top with salsa and serve.

For the salsa

Ingredients

  • 2 cucumbers

  • Onion

  • 1 bell pepper, diced

  • 2 tomatoes, diced

  • 2 cucumbers, peeled and diced

  • 3 tablespoons lime juice

  • ¼ cup fresh cilantro, chopped

  • 2 cloves garlic, finely diced

  • 2 tablespoon diced jalapeno

  • 1 onion, diced

  • 1 tablespoon EVOO

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

Process

  1. Make your vinaigrette in a large bowl with the lime juice, olive oil and seasoning.

  2. Add the remaining ingredients and combine to create your salsa.

 

 

Rigatoni with Jammy Zucchini Sauce

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Ingredients

  • 2-3 zucchini or summer squash (about 2 pounds)

  • 1 large tomato

  • 1 lemon

  • Basil

  • 8 garlic cloves

  • ¼ cup olive oil

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 8oz rigatoni

  • 2 ounces Parmesan

Process

  1. Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.

  2. While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.

  3. Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.

  4. While zucchini caramelizes, boil a large pot of salted water.

  5. Juice a lemon and set aside. Grate parmesan and set aside.

  6. Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.

  7. Once water has boiled, add pasta and cook until very al dente.

  8. At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.

  9. Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).

  10. Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!

Roasted Romaine

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Ingredients

  • 1 head of romaine lettuce

  • 2-3 tbsp olive oil

  • 1 tbsp Balsamic or red wine vinegar

  • 1 tbsp cilantro

  • Salt, black pepper, and red pepper flakes to taste

Process

  1. Preheat the oven to 400 degrees.

  2. Slice your head of romaine down the middle, into two equal parts.

  3. Grease a baking sheet with nonstick spray or line with aluminum foil.

  4. Drizzle around 1 tablespoon of the olive oil along the two heads of lettuce. Roast for 10 minutes, until they begin to brown.

  5. With the remaining ingredients, make your vinaigrette and dress your romaine.

Arugula and Fennel Soup

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Ingredients

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 onion

  • 1/2 teaspoon sugar

  • 6 cups chicken broth (or vegetable)

  • 2 tablespoons lemon juice, 1 tsp zest

  • 1 cup spinach, roughly chopped

  • 5 cups arugula, roughly chopped

  • 1 bunch carrots

  • 1-2 radishes, for garnish

  • 1/2 teaspoon salt

  • 2-3 fresh garlic cloves, finely sliced

  • Pepper to taste

  • 1/4 cup fennel fronds

Process

  1. Preheat the oven to 400 degrees.

  2. Slice fennel ¼ inch thick. Drizzle with 1-2 tbsp olive oil, ¼ salt, sugar, and pepper. Roast for 20-25 minutes, until they are beginning to brown and softened.

  3. Sauté onion with remaining olive oil, salt, and pepper over medium heat in a large pot. Once they begin to brown, add the garlic and sauté for another minute. Add your broth to the pan with the lemon juice, zest, and roasted fennel. Bring to a simmer, and leave it for 7-8 minutes.

  4.  Add the greens and fennel fronds, and turn off the heat. Stir occasionally. Add any additional salt and pepper to taste. Optional: Add to a blender for a creamier consistency. Garnish with thinly sliced radish.

Zesty Onion and Kale Dip

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Ingredients

  • 1 cup cottage cheese

  • ½ cup sour cream

  • ¼ cup cilantro

  • 2 tablespoon lime juice, ¼ teaspoon zest

  • A bunch of mini onions, finely chopped

  • 3 cups thinly sliced greens

  • 2-3 cloves garlic, minced

  • 1/2 teaspoon salt and pepper, or to taste

Process

  • In a large pan, sauté onions and garlic until translucent. Season with salt and add the greens. Cook until tender, 2-3 minutes.

  • In a large bowl or blender, combine your remaining ingredients. Mix in the greens.

  • Finally, blanch your peas in well-salted water for 1-2 minutes. Serve with dip.

Summer Sesame Noodles

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Ingredients

  • 2 cup greens

  • 1 bunch mini onions, sliced finely

  • 1.5-2 tablespoons rice or red wine vinegar (sherry works)

  • 1 small piece of ginger

  • 1 pound of fresh ramen noodles, or 6 oz dried rice noodles (udon)

  • 1/3 cup of cilantro

  • 1-1/2 tablespoon of lime juice

  • 2-3 tablespoons sesame oil

  • Handful of toasted sesame seeds

  • 2 garlic cloves

  • 1 teaspoon salt

  • 1 tablespoon peanut butter

  • 1 tablespoon sugar

  • 1 tablespoon honey

  • 3 ½ tablespoons soy sauce

  • About 1 teaspoon garlic chili paste, or to taste

Process

  1. Bring a large pot of water to a boil, add noodles and cook according to instructions on packaging. Drain and rinse with cold water, toss with a splash of sesame oil.

  2. In a pan, sauté the onions and garlic until translucent. 

  3. Add the kale greens towards the end, seasoning with salt to taste.

  4. In a large bowl, combine the rest of the ingredients to make a sauce. Add the greens, onion and garlic to the bowl of sauce, stirring as needed

  5. Add the noodles to the sauce, evenly coating them. Garnish with red pepper flakes and cilantro.