Studio
Serves 4
Ingredients
For the Eggplant
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2 large eggplants
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1 Tbsp chili powder
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1 Tbsp ground cumin
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1/2 tsp ground turmeric
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Salt to taste
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Extra-virgin olive oil
For the Filling
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2 medium tomatoes, halved lengthwise
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3 jalapeños, halved lengthwise
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4 cloves garlic
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4 Tbsp extra-virgin olive oil
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3 cups canned chickpeas (garbanzo beans), rinsed and drained
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½ cup finely chopped red onion
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Salt to taste
For the garnish
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1/2 cup finely chopped tomatoes
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½ cup finely chopped red onion
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1 Tbsp minced fresh cilantro leaves
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Lemon wedges for squeezing
Serves 4
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ inch knob fresh ginger, grated
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 15 oz can pumpkin purée
- 1 cup arborio rice
- 2 ½ cups low-sodium chicken or vegetable broth
- 2 cups baby arugula, roughly chopped
- 5 oz fresh goat cheese
- Freshly ground black pepper
TIP:
- Feel free to substitute puréed winter squash or sweet potato for the pumpkin. And any tender leafy green, like baby spinach, could take the place of the arugula.
Serves 4 as a main course
Ingredients
- 8 large eggs
- ½ cup half-and-half
- 1 Tbsp all-purpose flour
- 1 tsp baking powder
- Kosher salt
- ½ tsp crushed red pepper flakes
- ½ cup finely shredded Mexican cheese blend, about 2 oz.
- ¼ cup lightly packed mixed tender herbs such as basil, dill, parsley, or cilantro
- ¼ cup olive oil
- 2 cups sliced cremini or baby bella mushrooms, about 5-1/2 oz.
- 2 large scallions thinly sliced, reserve 2 Tbsp green parts for garnish
- 2 large cloves garlic, grated
TIP:
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To get the fluffiest, puffiest frittata, I add a touch of flour and baking powder to the egg mixture, and I don’t use my largest skillet. A smaller size, such as a 9-inch or 10-inch, will confine the frittata, leaving it nowhere to go as it cooks but up, up, up.
Serves 2 to 4
Ingredients
- 8 oz (225g) campanelle or other ruffle-shaped short pasta
- kosher salt or fine sea salt
- ¼ cup extra-virgin olive oil
- ¾ cup minced shallots (2 to 4 shallots)
- 2 cloves garlic, minced (about 2 Tbsp)
- juice and zest of a half lemon (about 1 1/2 tsp zest and 1 Tbsp juice)
- ½ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes
- ¼ cup finely chopped flat-leaf parsley
- ½ cup shaved Parmigiano Reggiano cheese [omit or substitute vegan cheese to make vegan]
Tips
- Prepare the shallots and garlic while the pasta is boiling. Sautéing the shallots before adding the garlic helps you avoid burning the garlic.
- Adding some of the reserved pasta water to the sauté pan with the pasta is the little secret that makes the shallot sauce so luscious.
Serves 2 to 3
Chickpea Flour Pancakes Ingredients
- 1 cup chickpea flour (I use Bob's Red Mill)
- 1/3 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 pinch of granulated sugar
- ½ tsp fine kosher or sea salt, more to taste
- 1 cup finely chopped fresh baby spinach
- ½ cup minced shallots or scallions
- 1/3 cup frozen sweet corn, thawed
- 1/3 cup roughly chopped fresh tomatoes
- 1 tsp grated fresh ginger (optional)
- 1 cup water, more if needed
- 4-5 Tbsp oil of your choice for the pan
Chickpea Chopped Salad Ingredients
Makes about 6 cup
- 15 oz can chickpeas, drained and rinsed
- 2 medium fresh tomatoes, chopped into small dice (about 2 cups)
- 2 medium shallots (or 1 large), minced (about ⅓ cup)
- 2 medium cloves garlic, minced to a paste, finely grated, or crushed through a garlic press
- 1 medium seedless cucumber chopped into small dice (about 2 cups)
- 2 Tbsp good extra-virgin olive oil
- Zest and juice of 1 large organic lemon (about ¼ cup juice)
- ⅓ cup minced fresh cilantro
- 1 tsp fine kosher or sea salt, more to taste
- ½ tsp ground cumin, more to taste
- ½ tsp cayenne powder, more to taste
- Freshly ground black pepper