vegetarian

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.

 

 

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.

Zucchini Bread

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Ingredients

  • 1 cup shredded summer squash or zucchini

  • 2 1/2 cups flour

  • ¾  cup white sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1-3/4 cup olive oil

  • 2 tsp vanilla extract

  • A few strawberries, for garnish

  • 1 cup walnuts or chocolate chips(optional)

Process

  1. Preheat oven to 350 F

  2. Beat your eggs in a large bowl. Combine with the sugar and vanilla extract, and then add the olive oil and zucchini.

  3. In a separate bowl, combine your remaining dry ingredients. Add these to the wet mixture and stir. Add any optional add-ins.

  4. Spray or line your oven-safe baking dish, and bake for 30-45 minutes, checking with a fork for doneness.

Stuffed Summer Squash / Zucchini

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Ingredients

  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste

 

Process

  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Barley Risotto with Herbs and Lemon

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Ingredients

  • 1 cup pearled, hulled, or hull-less barley

  • 8 cups vegetable broth

  • Butter or olive oil

  • 1 medium onion, finely chopped

  • Salt and pepper

  • 1/2 bunch spinach, thick stems removed (about 2 cups)

  • 1/2 bunch parsley, thick stems removed (about 1 cup)

  • Zest of 1 lemon

  • 1 tablespoon Meyer lemon or regular lemon juice

  • 1/2 cup grated parmesan

  • 1/3 cup minced garlic scapes

Process:

  1. Preheat oven to 350°F and toast barley on a baking sheet until golden brown and aromatic (about 10 minutes)

  2. Heat broth in a saucepan on stove and keep warm.

  3. Heat a large shallow saucepan (or deep skillet) over medium heat, adding oil and minced onion. Cook until onion is transparent.

  4. Add barley and 2 cups broth to saucepan. Bring to a boil, stir, then reduce heat to simmer until broth is absorbed.

  5. Keep adding broth in 1/2 cup increments, making sure it’s absorbed before adding more. This can take between 30-50 minutes. Stir very often or constantly (if you have the patience).

  6. Immerse spinach and parsley in boiling water for 5 seconds; remove and drain. (Doing so keeps the bright green color.)

  7. Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender.

  8. Add lemon zest, a squeeze of lemon juice, and a handful of garlic scapes to the barley mixture.

  9. Remove from heat and mix in the spinach and parsley mixture.

  10. Top with Parmesan if desired!

Arugula Salad with Pecorino and Greek Vinaigrette

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Ingredients

  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta

Process:

  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Black Rice with Radishes and Halloumi

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Ingredients

  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper

Process:

  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Sweet Potato Hash

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Ingredients 

  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish

 

Process

  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry

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Ingredients

  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper

Process

  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

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Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: GF  

You can make this salad with any dressing that you'd like. Toasted nuts or sunflower seeds would be a great addition, if you have them. 

  1. Wash and dry arugula (if it needs it, if it's already clean, I don't bother)
  2. Rinse and slice strawberries.
  3. Toss the arugula and strawberries with the dressing. 

 

Lemon-Honey-Yogurt Salad Dressing

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Lemon-Honey-Yogurt Salad Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment-Dressing | Diet: GF

This simple salad dressing is great with spicy greens, such as arugula.

  • 1 cup whole milk yogurt
  • 1/2 cup olive oil
  • 3 teaspoons shallot
  • 1 1/2 teaspoons salt
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • a few shakes black pepper
  1. Combine all ingredients, and stir. Taste for seasoning. If it needs more salt, lemon juice, honey, black pepper, add them.