Roast Beets with Pistachio-Yogurt Sauce

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These marinated and yogurt beets are like a modern take on mast-o laboo, which is an Iranian appetizer of chopped beets and tangy, thick yogurt. Think mast-o laboo deconstructed, with the addition of pistachios for an even creamier sauce to foil the vinegar-flavored beets with.

Roast beets with pistachio-yogurt sauce

Ingredients:

2 1/2 pounds small red beets, trimmed

4 thyme sprigs

2 teaspoons olive oil, divided

3 teaspoons salt, divided

1/4 cup orange juice (from 1 orange)

2 tablespoons red wine vinegar

3/4 cup roasted pistachios, plus 1 tablespoon chopped pistachios for garnish
1/4 cup olive oil
1/2 cup plain Greek yogurt

1. Make the beets: Preheat oven to 375F degrees. Toss together beets, thyme, 1 teaspoon oil, and 1/2 teaspoon salt in a roasting pan. Spread beets in pan; pour 1/2 cup water into pan. Cover pan with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour. (Larger beets will take longer to cook.) Remove from oven. Reduce oven temperature to 350F degrees.

2. Remove beets from pan; let stand until cool enough to handle. Peel each beet to remove skin; discard skins. Cut beets into quarters. While beets are warm, transfer to a large bowl. Add orange juice, vinegar, remaining 1 teaspoon oil, and 1 teaspoon salt; toss to coat. Let stand 15 minutes. Toss beet mixture; taste and adjust seasonings, if needed. Set aside until ready to serve.

3. Make the pistachio yogurt: Spread pistachios evenly on a rimmed baking sheet. Bake at 350F degrees until lightly toasted, about 5 minutes. Transfer to a food processor; pulse until finely chopped, about 10 times. Add warm water; process until mixture is the consistency of chunky peanut butter, about 1 minute. With processor running, gradually drizzle in olive oil until mixture is mostly smooth and spreadable, about 30 seconds. Transfer mixture to a bowl; fold in yogurt and 1 teaspoon salt.

4. Spread yogurt sauce on a serving platter; top with beets. Garnish with chopped pistachios.

Roast Za’atar Chicken with Yogurt Sauce

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Let’s be honest: roasting a cut chicken in a baking dish is eons easier than roasting the whole bird, what with the basting and the watching and careful tinkering. Adapted from a Bon Apetit recipe, this roast za’atar chicken is a perfect way to use either a whole chicken, cut into pieces, or simply chicken legs. Drizzled with a herby za’atar oil and baked alongside loads of onions, garlic, and lemons, this chicken is nothing if not super flavorful.

Roast za'atar chicken with yogurt sauce

Ingredients:

1 whole chicken, cut into pieces, or 4 chicken legs (thigh and drumstick; about 3 pounds total)
2 red onions, cut into 2-inch-thick wedges
1 head of garlic, halved crosswise, plus 2 cloves
1 Meyer lemon, quartered, seeds removed
Salt
1/4 cup extra-virgin olive oil
1 1/2 cups plain Greek yogurt
3 tablespoons za’atar
1 teaspoon ground coriander
1 teaspoon finely grated lemon zest

1. Preheat oven to 325F degrees. Arrange chicken, onions, halved garlic heads, and lemon in a baking dish; season with salt. Pour in oil and toss to coat. Turn garlic cut side down. Roast, rotating pan halfway through, until meat tender, 50–60 minutes.

2. Meanwhile, finely grate 1 small garlic clove into a small bowl. Add yogurt, a pinch of salt, and 1 tablespoon water and mix. Set aside yogurt sauce.

3. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425F degrees and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a plate and let rest 10 minutes. Set aside pan with juices.

4. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, and lemon zest. Pour reserved juices in pan into za’atar mixture until you have about 1/2 cup. Mix in a pinch of salt, if needed.

5. Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon; drizzle with za’atar oil.

Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.

Mozzarella, Anchovy, and Caper Pizza

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I love anchovies but avoided them on pizza for years because, well, I grew up watching Teenage Mutant Ninja Turtles and if there’s one thing Michelangelo taught us, it’s that anchovies on pizza are gross.

As it turns out, Michelangelo was totally wrong. Anchovies are the salty-savory umami bomb your pizza needs, and this simple pizza is proof of that. Add a handful of briny capers and you’ve got yourself the perfect casual weeknight dinner.

Mozzarella, anchovy, and caper pizza

Ingredients:

Olive oil
1 clove garlic, peeled and thinly sliced
1 small handful basil, leaves picked
1 14-ounce can tomatoes, whole or pureed
Salt
Pepper
10 anchovy fillets packed in olive oil, drained
1/4 teaspoon red pepper flakes
1 teaspoon capers, rinsed and drained
Juice of 1/2 a lemon
8 ounces mozzarella
1 tablespoon chopped parsley
1 pound pizza dough

1. Make the tomato sauce: Heat a medium saucepan, add a splash of olive oil and the garlic and gently cook. Once the garlic has turned lightly golden, add the basil, the tomatoes, and salt and pepper to taste. Simmer gently for 20 minutes, mashing the tomatoes until smooth (if whole), then set aside.

2. Add the anchovies to a bowl with the red pepper flakes, the capers, two teaspoons olive oil, the lemon juice, and mix. Let the anchovies sit in the marinade for 15 minutes.

3. Preheat the oven to 425F degrees, roll out the pizza dough, and transfer to a oven-safe pizza pan.

4. Depending on how saucy you like your pizza, smear 4 to 6 tablespoons tomato sauce over the pizza base. Scatter torn up pieces of mozzarella over the top. Lay on the anchovies, scatter over the capers, and sprinkle with a little parsley. Drizzle with the leftover marinating oil and cook until crisp and golden, about 15 to 17 minutes.

Arugula and Cashew Pesto with Brown Rice Spaghetti

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This dish is really all about the pesto. Serve it with pasta, slather it on bread, eat it by the spoonful — it doesn’t matter. Here, the spaghetti is merely the vehicle by which to eat the pesto: creamy, peppery, with just a hint of garlic and cheese.

Arugula and cashew pesto

Ingredients:

4 cups baby arugula leaves
1/2 cup raw cashews
1 clove garlic, chopped
1/2 cup extra-virgin olive oil
1 tablespoon champagne or white wine vinegar
3/4 teaspoon salt
1/4 cup grated Parmesan cheese, plus more for serving
12 ounces pasta

1. Bring roughly 2 quarts of salted water to a boil. Blanch arugula for about 30 seconds or until the leaves become bright green. Drain arugula into a colander and run cold water over them. Press leaves to remove excess water and let drain.

2. Meanwhile, bring a pan to a medium heat, add cashews and a pinch of salt, making sure to move the pan around to prevent the cashews from burning. Toast until you begin to smell a nutty aroma and the cashews have turned lightly golden. Remove from pan and let cool.

3. Place arugula, cashews, garlic, olive oil, vinegar, salt, and 1/4 cup Parmesan cheese in a blender and process until smooth.

4. Cook pasta according to package instructions until al dente. When pasta is ready, strain and immediately toss with a little olive oil. Add pesto and serve garnished with grated Parmesan cheese.