Winter Crunch Salad

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Even though it’s March, I’m still making this mixed salad of hearty winter greens spiked with savory Parmesan and crunchy seeds and apples. Adapted from a Bon Appetit recipe, this salad gets better after sitting in fridge for an hour or two. I’ll be eating this well through springtime.

Ingredients:

1/4 cup roasted sunflower seeds
1/3 cup olive oil
Salt
Pepper
1/2 small shallot
1 Meyer lemon
1 small garlic clove
2 teaspoons Dijon mustard
1 bunch Tuscan kale (about ¾ pound)
5 or 6 ounces Brussels sprouts
2 ounces Parmesan, finely grated
1/2 apple, halved and thinly sliced

1. Make the vinaigrette: Finely chop shallot half and transfer to medium bowl. Juice lemon over bowl. You should have about 2 tablespoons juice. Using a microplane, finely rate garlic clove into bowl. Whisk in 2 Dijon mustard and olive oil; season with salt and pepper.

2. Wash and dry kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

3. Trim knobby end of Brussels sprouts. Cut sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

4. Drizzle dressing over kale mixture; season with salt and pepper. Lightly massage and toss with your hands to coat.

5. Add cheese, apples, and sunflower seeds and toss lightly to incorporate.

Portobello Mushrooms with Pesto and Garlicky Almonds

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It’s mushroom season! Maitake, oyster, enoki, need I go on? This easy side (or vegetarian main) is a mycophile’s dream because you can adapt it to any type of large mushroom. I use portobellos but king oyster or any hearty mushroom works excellently. Served atop pesto and with crunchy almonds, you can eat this on its own or with pasta.

Portobello mushrooms with pesto and almonds

Ingredients:

1/2 cup almonds
1 garlic clove, chopped
1 tablespoon fresh lemon juice, divided
1 1/2 teaspoons salt, divided
6 portobellow mushrooms (about 2 pounds), trimmed, gills removed
6 tablespoons olive oil, divided
1 teaspoon black pepper, divided
1 1/4 cups refrigerated pesto

1. Preheat oven to 325F degrees. Spread almonds in an even layer on a rimmed baking sheet. Bake in oven until toasted, about 8 minutes. Let cool.

2. Coarsely chop almonds. Place almonds, 2 tablespoons extra-virgin olive oil, garlic, lemon juice, and 1/4 teaspoon kosher salt in a food processor. Pulse until mixture is finely chopped. Transfer mixture to a small bowl.

3. Score each side of the mushrooms with a 1/8-inch-deep diamond pattern. Heat 3 tablespoons olive oil in a large cast-iron skillet over medium-high. Place mushroom halves, cap sides down, in hot oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook mushrooms, until golden brown, 5 to 7 minutes. Flip mushrooms and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue cooking mushrooms until tender and golden on both sides, 4 to 6 minutes. Remove mushrooms from skillet. Return skillet to medium-high, and repeat process with remaining olive oil, mushrooms, salt, and pepper.

4. To serve, spoon pesto onto a serving platter. Top with mushroom halves and almonds.

Palestinian-Style Potatoes with Spiced Eggs

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Crispy potatoes, creamy spiced eggs, and a handful of herbs make this an easy breakfast I can’t stop thinking about. Adapted from Baladi, this dish is Palestinian, but it reminds me of an equally delicious potato and egg dish my baba makes that’s greater than the sum of its parts: crispy-on-the-outside-but-creamy-on-the-inside potatoes and perfectly cooked eggs. Comfort food at its best.

This recipe serves two but quantities can easily be doubled.

Palestinian potatoes with spiced eggs

Ingredients:

2 russet potatoes, peeled and cut into small cubes
1/4 cup olive oil
1 shallot, diced
1 garlic clove, minced
Pinch of paprika
Pinch of cayenne pepper
4 eggs
2 teaspoons chopped cilantro
Flatbread, to serve (optional)
Salt
Black pepper

1. Parboil the potatoes in a pan of boiling water for 5 minutes; drain.

2. Heat the oil in a pan and saute the potatoes until lightly browned. Add the shallots and garlic until softened, then add the spices and mix to combine.

3. Separate the ingredients in the pan into four portions and crack and egg on top of each. Move the mixture around over low heat and gently stir together. Try not to overscramble the eggs so that you have bigger pieces of cooked egg.

4. Season with salt and pepper, add the cilantro, and serve warm.

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.

Gazpacho Salad

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If gazpacho were a salad, this would be it. Adapted from a Food and Wine recipe, this salad is peak summer: juicy tomatoes and crisp cucumbers bound by a tangy, garlicy, and yes — tomatoey dressing.

Gazpacho salad

Ingredients:

2 English cucumbers or 5 Persian cucumbers
2 pounds heirloom tomatoes
2 tablespoons lime juice
2 tablespoons basil leaves, plus more for garnish
1 garlic clove, smashed
1/4 cup balsamic vinegar, divided
1/3 cup thinly sliced red onion, rinsed under cold water
1 teaspoon sea salt, divided
1 orange or yellow bell pepper, chopped
2 tablespoons olive oil

1. Peel cucumbers, cut in half lengthwise, and if using English cucumbers, remove seeds. Cut cucumbers into 1/2-inch slices; set aside. Cut tomatoes in half lengthwise. Cut tomatoes into 3/4-inch pieces (about 5 cups).

2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Process until smooth, about 30 seconds. Season dressing with salt to taste.

3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil and serve.