Ghalieh kadoo is one of those dishes whose sum is greater than its parts. This Iranian garlicy stewed zucchini never comes out 100% like my maman’s (does anything ever come out like our mamans’?) but it’s delicious nonetheless. Serve it with flatbread, or eat it plain like I do, because it’s really that good.
10 zucchini, diced
1 head garlic, peeled and finely chopped
1/4 cup olive oil
2 teaspoons turmeric
1. Salt the zucchini in a colander for a couple of hours to release excess liquid.
2. In a saucepan, lightly sauté the garlic in the olive oil until just starting to turn golden. Add the turmeric, then add the zucchini. Cook over medium heat, stirring occasionally until reduced, about 20 minutes.
3. Add pepper to taste, cover, and simmer on low, stirring every once in a while for another 10 minutes, adding a bit of water if needed to keep from scorching. Serve warm or at room temperature.
I never really loved burgers (outside of the ones my maman makes) until Gott’s Roadside came along. A Napa institution, Gott’s has made its way around the Bay Area. The produce is fresh, the meat is local, and there are no iffy secret ingredients. We occasionally have Gott’s as a treat, and this is how I’ve come to love burgers. And now I make a homestyle version myself, and truth be told, it’s the sauce that really carries these burgers. Don’t skip the chipotle peppers here — they’re what take these burgers over the top.
1 cup finely chopped dill pickles
1/2 cup mayonnaise
2 tablespoons ketchup
2 chipotles in adobo and sauce from a can
1/2 teaspoon salt, plus more
1 1/2 pounds ground beef (20% percent fat)
4 hamburger rolls
1/2 head of romaine or iceberg lettuce, leaves separated, torn into pieces about the size of the buns
1 onion, very thinly sliced into rings
4 thin tomato slices
2 tablespoons vegetable oil
8 thin slices cheddar cheese
1. Heat a cast-iron griddle over high until heated.
2. Make the sauce: mix together pickles, mayonnaise, ketchup, adobo sauce, and 1/2 teaspoon salt in a medium bowl; set special sauce aside.
3. Divide beef into 4 6-ounce portions (don’t form into patties). Place portions between 2 sheets of parchment paper, spacing 6 inches apart, and, using a meat mallet, firmly smash to create patties, about 5″ across. Transfer to a baking sheet.
4. Quickly warm the hamburger buns in the hot skillet, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice.
5. Add oil to skillet. Season patties lightly with salt. Place patties in skillet, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are crisp, about 3 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 1 minute. Transfer patties to buns with toppings.
Studded with tons of parsley and bits of tangy preserved lemon, this lightly spiced tabbouleh shines as a summer side dish. Make this when the weather is warm and you want something healthy to eat. Don’t let it sit too long; tabbouleh is best eaten fresh.
1 teaspoon salt, divided
3/4 cup bulgur
5 tablespoons Meyer lemon juice
1 teaspoon minced preserved lemon
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 cup olive oil
1 bunch flat-leaf parsley, finely chopped
3/4 cup chopped or sliced almonds, toasted
A quarter red onion, finely chopped
1. In a medium pan, cook bulgur according to package instructions, adding 1/8 teaspoon salt. Fluff bulgur with a fork and let cool.
2. Whisk together the lemon juice, remaining 1 teaspoon salt, the preserved lemon, and spices. Whisk in the oil to make the dressing.
3. In a large bowl, toss the parsley with the bulgur, almonds, and onion. Drizzle in the dressing and mix well. Serve at room temperature.
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.
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.
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.