Roasted Red Pepper Bibimbap

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I’ll eat bibimbap in any shape or form. Traditional, vegetarian, seafood — I’ve never met a bibimbap I didn’t devour. This extra-healthy version is made with brown rice and lots of vegetables and is super satisfying. It’s a loose recipe, so adjust the proportions to your liking.

Ingredients:

2 cups short-grain brown rice
Salt
4 red bell peppers, halved
Avocado oil
Toasted sesame oil
Toasted sesame seeds
Soy sauce or tamari
2 tablespoons gochujang
2 tablespoons brown sugar
1 garlic clove
1 tablespoon rice vinegar
1 carrot, sliced into matchsticks
1 1/2 cups sliced shiitake mushrooms
1-inch piece ginger, peeled and minced
2 large handfuls kale, shredded
1 1/2 cups bean sprouts
4 eggs
Pickled ginger, sliced
Green onions, sliced
Nori, cut into strips

1. Rinse the rice under cold water until it runs clear. Drain the rice and transfer to a saucepan or rice cooker and cook with a pinch of salt according to package directions.

2. Preheat the oven to 425F degrees. Arrange the pepper halves on a baking sheet, skin sides up. Drizzle with a little avocado oil and roast for 30 minutes, until soft and blackened in spots. Transfer to a bowl and cover with a plate. Leave for 10 minutes, then peel and slice into thick strips. Season the pepper ribbons with sesame oil, sesame seeds, and tamari.

3. Meanwhile, make the bibimbap sauce by combining the gochujang, sugar, garlic, and vinegar with 2 tablespoons of water, 2 tablespoons sesame oil, and 2 tablespoons sesame seeds. Set aside.

4. Cook the carrot: heat a teaspoon of avocado oil in a frying pan over high heat. Add the carrot and saute for 2 minutes, until just tender. Season with salt and set aside. Cook the mushrooms in a little oil in the same way, keeping the heat high and the pan moving until the mushrooms are cooked. Season with tamari.

5. Wipe out the wok and add a teaspoon of oil followed by the ginger and the kale and a few drops of water, sauteing for a few minutes until wilted. Toss with a drizzle of sesame oil, 1 teaspoon of sesame seeds, and set aside.

6. Blanch the bean sprouts in boiling salted water for a minute, until wilted. Drain well.

7. Fry the eggs sunny side up in a frying pan, until the whites have set but the yolks are still runny.

8. To serve, divide the rice between large serving bowls. Spoon each topping on top in a circular manner: peppers, carrots, mushrooms, kale, and bean sprouts. Lay the fried egg on top and add pickled ginger, sliced green onions, nori seaweed, and sesame seeds to taste. Add a heaping spoonful of the bibimbap sauce, serving the rest on the table to spoon over, mixing everything as you eat.

Pasta with Black Truffle Butter and Mushrooms

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It’s truffle season! Here’s an indulgent main dish that’s perfect for the (post) holidays: carby pasta, earthy truffles, and a healthy hunk of butter. Any kind of pasta will do but I prefer something a little unique here: casarecce, gemelli, or even tagliatelle are all fine options. Serve this with a simple green salad on the side and you’re all set.

Pasta with black truffle butter and mushrooms

Ingredients:

2 tablespoons butter, softened
3 teaspoons black truffle paste or finely grated black truffle
1/2 teaspoon lemon juice
3/4 teaspoon salt, divided
1 pound mixed fresh wild mushrooms, stemmed and sliced (about 6 cups)
4 tablespoons olive oil, divided
1/4 teaspoon black pepper
1 pound pasta
2 garlic cloves, thinly sliced
1 cup chicken broth
4 tablespoons finely chopped fresh flat-leaf parsley
2 ounces Parmesan cheese, grated (about 4 tablespoons), divided

1. Preheat oven to 400F degrees. Stir together butter, truffle paste, lemon juice, and 1/2 teaspoon salt in small bowl until combined. Set aside.

2. Toss together mushrooms, 2 tablespoons oil, pepper, and remaining 1/2 teaspoon salt in a large bowl until coated. Spread in an even layer on a rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.

3. Meanwhile, cook pasta in boiling salted water until al dente. In the meantime, cook garlic and remaining 2 tablespoons oil in a large skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.

4. Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 2 tablespoons cheese; toss to combine. Transfer pasta to a serving platter; sprinkle with remaining 2 tablespoons cheese.

Laotian-Style Khao Soi

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“Anytime I’m eating spicy noodles in a bowl, I’m happy.” – the late, great Anthony Bourdain.

He was right, of course. I can’t think of much that’s more satisfying than a bowl of noodles. This Laotian-style khao soi is a lot different than its richer, northern Thai-style counterpart, down to the zucchini ribbons that are served alongside rice noodles for a lighter bowl. It’s perfect on a sweltering summer day.

Laotian-Style Khao Soi

Ingredients:

3 dried Thai chiles
1 cup hot water
3 tablespoons avocado oil
3 garlic cloves, smashed
1 pound ground turkey
1 plum tomatoe, chopped (about 1 cup)
1/4 cup soybean paste
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon paprika
1/2 bunch cilantro
8 cups chicken broth
14 ounces dried thin rice stick noodles
3 cups zucchini ribbons
1/2 cup chopped fresh mint
Black pepper
Lime wedges

1. Crumble Thai chiles into a medium heatproof bowl. Add 1 cup hot water; let stand 15 minutes. Drain chiles; discard liquid. Process chiles, oil, and garlic in a mini food processor until chiles are very finely chopped, about 30 seconds.

2. Heat a large skillet over medium. Add chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add turkey; cook, stirring occasionally to break pork into small pieces, until browned, about 8 minutes. Stir in tomatoes, soybean paste, 1 tablespoon fish sauce, sugar, and paprika. Cook, stirring occasionally, until tomatoes break down, about 10 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has reduced and turkey is coated with sauce, about 8 minutes.

3. Meanwhile, separate cilantro stems from leaves. Chop leaves to yield about 1/2 cup; set aside for garnish. Stir together chicken broth, cilantro stems, and remaining 1 tablespoon fish sauce in a medium saucepan. Cover and bring to a simmer over medium. Uncover; strain and discard cilantro stems. Cover broth; keep warm over medium-low.

4. Prepare rice noodles according to package directions. Drain noodles, and divide evenly among 8 serving bowls. Add zucchini ribbons to hot broth; cook over medium-low until just tender, about 1 minute. Using tongs or a spider, remove zucchini from broth and divide evenly among serving bowls. Top each bowl with about 1/4 cup turkey mixture and 1 cup hot broth. Sprinkle bowls evenly with mint and reserved chopped cilantro. Garnish with black pepper and serve with lime wedges.

Three-Cheese Sausage Lasagna

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You probably already have a favorite classic lasagna recipe. I do too. But also, now I have two. I mean, there’s no such thing as too much lasagna.

This lasagna is straightforward but does take some time to put together. It’s worth it, because you’ll have leftovers for days. Delicious, cheesy, leftovers.

Three-cheese sausage lasagna

Ingredients:

Sauce:
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces ground beef
6 ounces Italian sausages, casings removed
1 28-ounce can crushed tomatoes
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon brown sugar
1 tablespoon dried oregano
1 bay leaf
1/4 teaspoon dried crushed red pepper

Lasagna:
1 package lasagna noodles (about 12 ounces)
2 15-ounce containers ricotta cheese
1 cup grated Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 eggs
4 1/2 cups grated mozzarella cheese (about 1 pound)

1. Make the sauce: Heat oil in large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 10 minutes. Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 7 minutes. Add remaining sauce ingredients. Cover and simmer until sauce measures about 5 cups, stirring occasionally, about 20 minutes. Discard bay leaf and let sauce cool.

2. Make the lasagna: Preheat oven to 350F degrees. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain and cover with cold water.

3. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

4. Drain pasta. Spread 1/2 cup sauce over bottom of 13×9-inch baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 1 1/2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 1 1/2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

Steak and Kimchi Rice Bowls

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I could probably eat rice bowls every single day. Give me a bowl, give me rice (obvs), and top it with all the tasty things. These steak and kimchi rice bowls are protein packed and super healthy: brown rice, avocados, spinach, sunflower seeds, and kimchi make this a energy-packed meal.

Steak and kimchi rice bowls

Ingredients:

8 ounces to 1 pound boneless rib-eye steak, trimmed (you can also use hanger or sirloin steak)
3/4 teaspoon salt, divided
2 cups brown rice
5 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
2 cups sliced shiitake mushrooms
4 green onions, trimmed and cut into 1/2-inch pieces
1 avocado, cubed
3/4 cup kimchi
4 cups baby spinach
1 tablespoon lemon juice
1/4 cup sunflower seeds

1. Sprinkle steak with 1/4 teaspoon salt; set aside for 30 minutes or refrigerate for up to 1 day.

2. Cook brown rice according to package instructions. Stir in 1 tablespoon oil and 1/2 teaspoon salt.

3. Meanwhile, separate shallot slices into rings. Heat 3 tablespoons oil in a skillet over medium heat. Add shallots and cook, stirring often, until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the shallots to a plate; set aside.

4. Add mushrooms and 1/8 teaspoon salt to the pan; cook, stirring occasionally, until lightly browned, about 5 minutes. Add green onions and cook, stirring, until tender, about 1 minute. Transfer to a large bowl.

5. Add the remaining 1 tablespoon oil to the pan. Cook the steak, turning once and adjusting the heat as necessary, until browned 4 to 5 minutes per side depending on how you like your steak. Transfer to a clean cutting board and let rest for 10 minutes. Cut into cubes.

6. Transfer the rice to the bowl with the vegetables and add avocado, kimchi, spinach, and the steak; toss with lemon juice and gently mix to combine. Divide among 4 shallow bowls. Top the rice mixture with the shallots and sunflower seeds.