Tabbouleh with Preserved Lemon

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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.

Tabbouleh with preserved lemon

Ingredients:

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.

Swiss Chard and Gruyere Tart

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I love baking savory tarts and frittatas as the weather starts to warm up. Eggs! Greens! Herbs! All the lovely things that springtime brings. This tart is endlessly riffable — you can substitute the Swiss chard with other leafy greens and use other cheeses instead of Gruyere if you wish.

Swiss Chard and Gruyere Tart

Ingredients:

Salt
2 1/2 pounds Swiss chard, stemmed and washed
1 pie shell
2 tablespoons olive oil
1 bunch green onions, chopped
4 garlic cloves, minced
Pepper
3 eggs, beaten
1/2 cup milk
1/2 cup grated Gruyere
1/4 cup grated Parmesan

1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the Swiss chard. Blanch for 1 minute, until just tender, and drain in a colander. Squeeze out water, chop coarsely, and set aside.

2. Heat the oven to 375F degrees.

3. Heat the olive oil in a large nonstick frying pan over medium heat and add the green onions. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook for about 2 minutes. Add the chopped Swiss chard and stir together. Season with salt and pepper, remove from the heat, and set aside.

4. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt, then stir in the greens and onions. Season with pepper and stir in the cheeses. Transfer filling into the pie shell. Bake for 35 minutes, until firm and beginning to brown on top. Serve warm or at room temperature.

Potato Soup with Chives

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The easiest potato soup recipe I know is also the most delicious potato soup I know. Potatoes and chicken stock transform into some sort of alchemy in the pot and the chives give the whole thing a baked potato vibe, in the best sort of way.

Potato soup with chives

Ingredients:

1 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
4 cups chicken stock
1 cup whole milk
1 tablespoon butter
2 tablespoons chopped fresh chives
1/3 cup sour cream, plus more for serving
Salt
Pepper

1. Combine potatoes and stock in a large pot. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes.

2. Puree potato mixture with an immersion blender, or, let cool and puree in batches in blender. Return soup to saucepan if using blender. Stir in milk, butter, and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, garnishing with an additional dollop of sour cream.

Tofu with Wild Mushrooms and Greens

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I love this dish because it’s endlessly riffable. Don’t have Swiss chard? Use kale. Don’t have oyster mushrooms? Use straw mushrooms. You get the picture. Eat this on rice or by itself, because it’s really that good.

Tofu with wild mushrooms and greens

Ingredients:

2 tablespoons sesame oil
1 tablespoon minced garlic
1/2 teaspoon minced bird’s eye chiles or 1 teaspoon minced serrano chiles
6 cups Swiss chard or other leafy greens, stems thinly sliced, leaves sliced into 2-inch pieces
1 1/2 cups oyster mushrooms or other mushrooms like straw, wood ear, or king trumpet, cut into bite-size pieces
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons peeled and julienned ginger
8 ounces medium tofu, cubed

1. In a wok, heat the sesame oil over high heat. Add the garlic and chiles and stir-fry until fragrant. Add the chard, mushrooms, sugar, and soy sauce. Cook, tossing the greens until they are tender. (If you are using heartier greens like kale, add two tablespoons water at a time to help them wilt.) Once the greens are wilted, gently stir in the ginger and tofu and cook for another two minutes.

2. Remove from the heat and serve with rice or on its own.

Cheddar-Cauliflower Gratin

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Do me a solid and ignore how #uglydelicious the photo of this cauliflower gratin is. Really, the picture doesn’t do it justice. Tender cauliflower is coated in a gooey, cheesy bechamel and topped with crunchy panko for the ultimate winter side dish. This dish is heavy on the cheese, but also, like, vegetables. Win-win!

Cauliflower gratin

Ingredients:

1/4 cup plus 1 teaspoon salt, divided
2 medium cauliflower heads (about 4 pounds total), cut into florets
1/2 cup plus 2 tablespoon butter, divided
3/4 cup flour
4 cups whole milk, warmed
8 ounces aged sharp cheddar cheese, shredded (about 2 cups)
7 ounces Dubliner cheese, shredded (about 1 3/4 cups)
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/2 cup panko
1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)

1. Preheat oven to 425F degrees. Bring 3 quarts water to a boil in a large pot over high. Season with 1/4 cup salt. Add cauliflower and cook, stirring occasionally, until tender, about 8 minutes. Drain cauliflower and set aside.

2. Melt 1/2 cup butter in a large saucepan over medium. Gradually whisk in flour. Cook, whisking constantly, until mixture is smooth, about 1 minute. Gradually whisk in warm milk. Cook, whisking constantly, until mixture is thick and bubbly, about 2 minutes. Gradually whisk in cheddar, Dubliner, pepper, nutmeg, and remaining 1 teaspoon salt until smooth.

3. Transfer cauliflower and 5 cups cheese sauce to a large bowl; stir to coat. Spoon mixture into a 2 1/2-quart baking dish. Pour remaining 1 cup cheese sauce over top. Bake in preheated oven until edges are bubbly, 15 to 20 minutes. Meanwhile, melt remaining 2 tablespoons butter. Place melted butter, panko, and Parmesan in a small bowl; stir to combine. Sprinkle panko mixture over casserole, and bake until golden brown, 6 to 8 minutes.