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Serves 12
Ingredients
- Nonstick spray for greasing the pan
- 3/4 cup (107 grams) all-purpose flour
- 3/4 tsp (2.3 grams) baking powder
- 1/2 tsp (1.5 grams) coarse salt
- 1/2 cup (128 grams) smooth peanut butter such as Skippy or Jif
- 4 Tbsp (1/2 stick) (57 grams) unsalted butter, softened
- 3/4 cup (159 grams) firmly packed light brown sugar
- 1 whole, plus 1 yolk large eggs
- 1/3 cup (83 milliliters) whole milk
- 1 tsp (5 milliliters) pure vanilla extract
- 1/3 cup (107 grams) strawberry jam
- 1 pound (454 grams) strawberries, the largest ones cut into halves or quarters
Storage Tip
- This cake stores well enough in the refrigerator, but you’re not going to have to worry about that for long.
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Serves 8
Ingredients
- 2 packs dry ramen noodles, crushed into ½-inch long bits (discard the seasoning packets)
- 1 cup thinly sliced almonds
- ⅓ cup rice vinegar
- ⅓ cup oil (avocado or grapeseed work well)
- 2 Tbsp honey
- 2 Tbsp soy sauce or tamari
- 1 Tbsp toasted sesame oil
- 2 Tbsp white sesame seeds
- ½ tsp ground white pepper or red pepper flakes, more to taste
- 1 16 oz bag of broccoli slaw (you can also use coleslaw mix)
- 1 cup thinly sliced scallions, white and green parts
TIP
- Make it a meal! Top each serving of slaw with shredded grilled chicken or cubes of extra-firm tofu.
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Serves 4 to 6
Makes about 2 cups
Ingredients
- 3 large red bell peppers
- 2 Tbsp extra-virgin olive oil, more for roasting the peppers
- 3 cloves garlic, minced
- 1 jalapeño, finely diced
- 7 plum tomatoes, diced
- 1½ tsp ground cumin
- ½ tsp paprika or smoked paprika
- ½ tsp honey or sugar
- 2 tsp salt, more to taste
- ½ tsp freshly ground black pepper, more to taste
- ⅛ cup chopped fresh cilantro and/or parsley for garnish
- warm pita bread for serving
TIPS:
- Any bell peppers will work fine, but red and orange ones are more flavorful and will ensure a vibrant red color on your final product. You can also use jarred roasted red peppers in place of fresh bell peppers, if you want to cut down on prep time.
- Control the heat. For spicier matboukha, add more jalapeño or take it to the next level by adding diced serrano pepper to the mix. Lower the spice level by carefully removing as many seeds as possible from the jalapeño before dicing and cooking them.
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Serves 4
Yogurt Sauce Ingredients
- 2 tsp vegetable oil
- 1/2 cup chopped white onion
- 1 Tbsp fresh lemon juice
- 1/4 tsp cumin powder
- Salt, to taste
- 1 cup full-fat Greek yogurt
Cauliflower Steak Ingredients
- 1 large dense head of cauliflower, sliced lengthwise through the core into four ¾-inch-thick steaks (reserve the rest, if any, for another use)
- 1/2 cup extra-virgin olive oil, divided
- 1 tsp ground cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dry mango powder (Amchur) OR fresh lemon juice
- 1/2 tsp garam masala OR curry powder
- Pinch ground turmeric
- Salt, to taste
For the Garnish
- 5 Tbsp store-bought mint chutney
- 1/4 cup finely chopped Persian cucumber
- 1/4 cup chopped tomatoes
- 1 Tbsp finely chopped fresh cilantro leaves
TIPS:
- If you can’t find dry mango powder, known as Amchur, you can substitute an equal amount of fresh lemon or lime juice.
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Serves 4
Ingredients
- 4 seedless hothouse cucumbers
- 2 tsp kosher salt
- 1 red, yellow, or orange bell pepper
- 3 Tbsp soy sauce or tamari
- ½ lime, juiced
- 1 Tbsp mirin or seasoned rice vinegar
- 2 tsp sesame oil
- 1 tsp miso paste
- 1 Tbsp chili oil
- 1 scallion, white and green parts thinly sliced
- ¼ cup roughly chopped fresh cilantro leaves
- 1 Tbsp white sesame seeds
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