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.

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.

Congee with Soft Boiled Egg

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I’ve waxed poetic a ton about my love of congee before. It doesn’t matter if it’s Taiwanese, Cambodian, Vietnamese, or Singaporean — I’m always game for a comforting bowl of rice porridge adorned with all kinds of salty-spicy-sour-herby toppings. This version, one of my favorites, is Thai and is adapted from Kris Yenbamroong’s Night + Market.

Congee with soft boiled egg

Ingredients:

1 1/2 cups uncooked jasmine rice
3 chicken bouillon cubes
1 1/2 teaspoons salt
4 eggs
1/4 cup minced garlic
Vegetable oil
2 inches ginger, peeled and cut into short matchsticks
1/2 cup chopped cilantro
1/2 cup sliced green onions
Fish sauce
Pepper
Chile oil

1. Make the fried garlic: Pour 1 inch of oil into a saucepan. Heat the oil over medium-low. Add the garlic and fry until golden and crispy, 4 to 6 minutes. Stir occasionally, especially towards the end of cooking when the garlic has taken on a golden color. Remove the garlic using a slotted spoon and cool on a paper towel-lined plate.

2. In a large pot, bring 3 1/2 quarts water to a boil. Add the rice, bouillon cubes, and salt and simmer over medium heat, stirring occasionally, until the grains have mostly dissolved and the rice has broken down into a porridge, about 1 1/2 hours.

3. Meanwhile, bring a medium saucepan of water to boil over high heat. Boil the eggs for 5 to 6 minutes and remove from the pot. Cool eggs slightly and peel.

4. Once the congee is done, divide it onto serving bowls and garnish each with a soft-boiled egg, fried garlic, ginger, cilantro, green onions, and fish sauce, pepper, and chile oil to taste.

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.