Creamed spinach pasta

August 3, 2021August 3, 2021 Belinda

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened.
The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness.
Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles.
Top with toasted pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely.
Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Recipe by Colu Henry for the New York Times

Serves 4-6

1 cup whole-milk ricotta
Kosher salt and black pepper
1 lb long pasta, such as fettuccine or tagliatelle
3 tbsp pine nuts (optional)
4 tbsp unsalted butter
5 garlic cloves, thinly sliced
1 lb fresh baby spinach
1 cup heavy cream
1/2 tsp grated nutmeg
Grated pecorino or Parmesan, for serving

Add the ricotta to a large bowl; season well with salt and pepper and set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.

Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
Wipe the skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls.
Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Dairy-free · Do-ahead · Gluten Free · Sauces · Vegan · Vegetable sides · Vegetable-related

6 ingredient lemon ginger sauce to serve with roasted asparagus

July 29, 2021September 7, 2022 Belinda

This is the perfect side dish to any dinner! It’s ready in 20 minutes and is totally vegan & oil-free!

12 oz asparagus spears, washed and patted dry
salt and pepper
1/4 of a lemon

LEMON GINGER SAUCE (makes 1/2 cup)
1/4 cup (60g) water
2 tbsp (30g) fresh lemon juice
1/4 cup (64g) roasted creamy almond butter
2 tsp (8g) peeled and finely grated fresh ginger
2 tsp (10g) agave or maple syrup
2 medium garlic cloves (5g)
1/4 tsp ground turmeric powder
1/4 tsp fine salt + 1/8 teaspoon pepper

NOTE
Don’t worry about this sauce being spicy. The ginger gives amazing ginger flavor, but it is not spicy at all. The lemon juice, almond butter and agave all balance it out like a dream.
I’d suggest making the sauce early in the day or the day before. While it’s not totally necessary, it does thicken as it sits. But it’s delicious immediately.

Preheat the oven to 425°F and line a pan with parchment paper.

Trim the ends off of each asparagus about 2-3 inches. Place on the pan spread out evenly. Squeeze the juice of 1/4 of a lemon over the asparagus. Season with salt and pepper.
Bake for 8-9 minutes until fork tender, but still firm. You don’t want them overcooked and limp, but not raw either. Depending on the thickness of the spears, time may need adjustment by a minute or so.

While the asparagus is roasting, make the sauce.
Add the water, lemon juice, almond butter, ginger, agave, garlic, turmeric, salt & pepper to a food processor or a Vitamix, if you have one. Either will work fine. For the ginger, you want to make sure you get the right amount, so weigh after peeling. I basically grated a large piece of fresh ginger over a bowl and then measured.

Blend everything on low, slowing increasing speed, until smooth. Scrape the sides down well and blend once more on low. It will be a fairly runny sauce, like a salad dressing. This is so it drizzles easily over the asparagus.
But it does thicken overnight or several hours in the fridge. It also doubles beautifully to toss as a salad dressing in greens. So so good.
Drizzle over the hot asparagus and serve immediately.
You will be tempted to drink the sauce!

Dairy-free · Gluten Free · Vegetable sides · Whole30 compliant

Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

July 26, 2021July 26, 2021 Belinda

I loved roasted carrots and these ones are so tasty. Make sure you roast your cumin first, it makes all the difference.

Recipe by Angela Liddon

Serves 4

For the carrots
1 1/2 – 2 lbs rainbow carrots
1 tbsp extra-virgin olive oil
1 tsp cumin seeds (roasted)
3/4 tsp coriander seeds
1/2 tsp sea salt
1/2 tsp black pepper

For the Sauce
2 tbsp tahini
4 tsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin (roasted)
1/2 tsp ground coriander
1/4-1/2 tsp sea salt

Prepare the carrots by trimming their stems, washing them off, and patting them dry.
Parboil the carrots until barely tender in salted boiling water, drain and dry the carrots with kitchen towel.
Place the carrots on a parchment-lined baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper and toss.
Roast the carrots at 425 F until fork-tender but still slightly firm, about 20-25 minutes.
While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt.
Drizzle the sauce over the roasted carrots and enjoy.

Appetizer Vegetarian · Vegetable sides

Carrot Tart With Ricotta and Feta

July 23, 2021July 23, 2021 Belinda

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly.
The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.

By Sue Li for the New York Times Food Section

Serves 8

Flour, for rolling out dough
1 (14-oz) package frozen puff pastry, thawed
1lb multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces
1 tbsp extra-virgin olive oil, plus more for serving
Kosher salt and black pepper
8 oz ricotta
4 oz feta, crumbled
1 garlic clove, grated
Chopped fresh parsley, chervil or chives, for garnish

Heat the oven to 425 F.
On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.

While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.

Drizzle with olive oil and sprinkle with herbs before serving.

Asian flavors · Dairy-free · Grains · Vegan · Vegetable sides

Stir-fried vegetables on Asian-style coconut and pumpkin polenta

July 18, 2021July 18, 2021 Belinda

Recipe by Olivia Andrews

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Serves 4
14 fl oz (400ml) vegetable stock, plus 3-4 fl oz (100ml) extra
1lb (500g) pumpkin, peeled, chopped
14 fl oz (400ml) can coconut milk
5 oz (150g) instant polenta
2 tbsp vegetable oil
2 garlic clove, crushed
1.5 tsp finely chopped ginger
3.5 oz (100g) fresh wood ear mushrooms, sliced
3.5 oz (100g) canned baby corn, halved lengthways
3.5 oz (100g) gai lan (Chinese broccoli), cut into 1.5″ (4cm) pieces
1 long red chili, deseeded, finely chopped
Fresh cilantro and toasted cashews, to serve

Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm

Heat the oil in a wok over medium heat and cook the garlic and ginger for 30 seconds. Add the mushroom, corn, gai lan and chili and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until the vegetables are cooked.
Divide the polenta among 4 shallow bowls, top with vegetables and scatter with cilantro and cashews. Serve immediately.

Dairy-free · Grains · Nuts · Salad · Vegan · Vegetable sides

Green couscous with broad beans, dill and pistachios

July 17, 2021July 17, 2021 Belinda1 Comment

Middle Eastern cuisine hits all the right notes with this healthy, tasty side.
Recipe by Jill Dupleix

1 cup (200g) couscous
1/2 onion, thinly sliced
2 tsp ground ginger
8oz (200g) podded fresh or frozen broad beans
1 green bell pepper, thinly sliced
1/2 avocado, chopped
1/4 cup chopped fresh dill
2 tbsp thinly sliced scallions
2 tbsp lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml (about 7 fl oz) boiling water. Cover and stand for 5 minutes.
Meanwhile, cook the beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
Fluff the couscous with a fork, then add the beans, bell pepper, avocado, dill and scallions.
Whisk together the juice, oil and garlic, then toss with the couscous.
Scatter with the pistachios and serve with watercress and lemon wedges.

Do-ahead · Vegetable sides · Vegetable-related

A little eggplant parm’ a la Alison Roman

February 23, 2021September 7, 2022 Belinda

Recipe from Alison Roman

“Firstly, no, the eggplant does not need to be salted, no we *will not be frying* the eggplant. Yes, it does basically taste like eggplant parmesan but lighter, fresher, tangier and crunchier. If you don’t care for capers, you can skip them, just know you are, in fact, missing out.”
PLEASE NOTE: Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or just pop it in the fridge to eat over pasta later in the week.

Serves 2

1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick
1/2 cup olive oil, divided
Kosher salt, freshly ground black pepper
1 small onion (yellow, white, or red), thinly sliced
4 garlic cloves, thinly sliced
Crushed red pepper flakes (optional)
4 anchovy fillets (optional, but delicious!!), plus more if you want
1 28 oz. can whole San Marzano tomatoes, crushed
¾ cup panko bread crumbs
1/2 cup grated parmesan
2–3 tbsp capers, coarsely chopped
2 tbsp chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)
⅓ cup coarsely chopped parsley, divided
8 oz fresh mozzarella, thinly sliced or torn

Preheat oven to 450°.
Drizzle the eggplant with about half the olive oil and season with salt and pepper and roast, turning the eggplant halfway through (I use tongs or a fork), until it’s as tender as custard and both sides are as brown as if they were fried, about 25–30 minutes.
A lot of the flavor in this dish will come from the eggplant being very very browned, so please don’t be scared to “take it there” so to speak. Please take it there. Take it very there.

While that happens, make the sauce.
Heat two tablespoons of olive oil in a medium pot over medium-high heat. Add onion and garlic, season with salt and pepper. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions.
Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot (I like to keep the tomatoes on the chunkier side for more texture in the finished dish).
Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid).
Once it tastes very good and feels nicely thickened, remove from heat. Set half aside and freeze or refrigerate the rest.

The last and final thing to do is to toast the bread crumbs.
Heat the remaining 2 tablespoons olive oil in a small to medium skillet over medium heat. Add the bread crumbs and season with salt and pepper. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of your morning toast, 5–7 minutes. Remove from heat.

Okay, it’s time to assemble this thing! How thrilling. There’s not a ton of technique here, but here’s how I do it to most closely mimic the classique eggplant parm.

Spoon about half of the tomato sauce on the bottom of a 1 qt. baking dish or 6” skillet (both hold about 4 cups volume, that’s the size you want. Doesn’t matter the shape, as long as its heatproof).

Top with half the eggplant (a little overlap is fine, so are gaps- don’t fuss!).
Top with half the parmesan, parsley, capers, and oregano.
Scatter half the bread crumbs in a nice even layer on top of all that, followed by half the mozzarella.
Repeat this, ending with the mozzarella.
Add a little more parmesan if you feel like it, maybe some black pepper.
I feel that this is truly perfect as-is, but if you love anchovies as much as my friend Chris, you can use more to layer in (I’d add a few fillets with the capers/herbs).

Now, bake it. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some more parsley if you’ve got it stuck to your cutting board, and let it cool ever so slightly before eating.
I like to just serve it by scooping with a spoon– it’s not really meant to be sliced.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Creamy Cauliflower And Onion Gratin With Sesame Bread Crumbs

February 20, 2021September 7, 2022 Belinda

Another super recipe by Alison Roman from her book “Nothing Fancy” I recommend you buy it!

This gratin smothers thick slabs of tender cauliflower in a creamy sauce and lots of cheese. The bread crumb studding is optional, but a highly delicious addition.

1 cup heavy cream
4 tbsp unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
2 1/2 –3-pound cauliflower, leafy green parts removed
1/2 small sweet or yellow onion, very thinly sliced
6 oz Gruyère or white cheddar cheese, grated (about 2 1/2 cups)
Red pepper flakes (optional)
2 cups fresh coarse bread crumbs or panko (optional)
3 tbsp white sesame seeds
1/4 cup olive oil (optional)

Preheat the oven to 425°F.

Bring the cream, butter and garlic to a simmer in a small pot over medium heat. Season with salt and pepper and remove from heat.

Slice the cauliflower into ½-inch-thick slabs (some of the bits will fall away and crumble into tiny florets; this is fine).

Place the smallest bits of cauliflower on the bottom of a 9-inch pie plate or cake pan (I like the roundness of the pie plates and cake pans, but a 2-quart baking dish of any shape will work). Scatter with some of the onion, followed by some of the cheese. Repeat with the remaining cauliflower, onion, and cheese until all of it is used, ending with the cheese.

Pour the cream mixture over (leave the garlic in or remove), followed by a good sprinkle of crushed red pepper flakes, if using.

Cover with aluminum foil and bake until the cauliflower is tender and cooked through, 25 to 30 minutes.

If using the bread crumbs: now is the time to put them to use. Combine the bread crumbs, sesame seeds, and olive oil in a medium bowl (alternatively just use sesame seeds). Season with salt and pepper.

Remove the foil and continue to bake until the top is bubbly and golden and the cream is mostly reduced, another 15 to 20 minutes (it will look slightly runny and creamy in the oven but will set and thicken once you take it out of the oven and let it cool a few minutes).

Scatter the bread crumb mixture (alternatively, just scatter the sesame seeds) over the top and bake until those are deeply and thoroughly crispy and golden brown, 8 to 10 minutes.

Remove from the oven and let cool slightly before serving.

Do-ahead tip

Gratin (sans bread crumbs) can be baked 2 days ahead, then kept covered and refrigerated. To reheat, place in a 400°F. oven, uncovered (adding bread crumbs, if using), until returned to its bubbling, golden state, 10 to 15 minutes