Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.

Mozzarella, Anchovy, and Caper Pizza

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I love anchovies but avoided them on pizza for years because, well, I grew up watching Teenage Mutant Ninja Turtles and if there’s one thing Michelangelo taught us, it’s that anchovies on pizza are gross.

As it turns out, Michelangelo was totally wrong. Anchovies are the salty-savory umami bomb your pizza needs, and this simple pizza is proof of that. Add a handful of briny capers and you’ve got yourself the perfect casual weeknight dinner.

Mozzarella, anchovy, and caper pizza

Ingredients:

Olive oil
1 clove garlic, peeled and thinly sliced
1 small handful basil, leaves picked
1 14-ounce can tomatoes, whole or pureed
Salt
Pepper
10 anchovy fillets packed in olive oil, drained
1/4 teaspoon red pepper flakes
1 teaspoon capers, rinsed and drained
Juice of 1/2 a lemon
8 ounces mozzarella
1 tablespoon chopped parsley
1 pound pizza dough

1. Make the tomato sauce: Heat a medium saucepan, add a splash of olive oil and the garlic and gently cook. Once the garlic has turned lightly golden, add the basil, the tomatoes, and salt and pepper to taste. Simmer gently for 20 minutes, mashing the tomatoes until smooth (if whole), then set aside.

2. Add the anchovies to a bowl with the red pepper flakes, the capers, two teaspoons olive oil, the lemon juice, and mix. Let the anchovies sit in the marinade for 15 minutes.

3. Preheat the oven to 425F degrees, roll out the pizza dough, and transfer to a oven-safe pizza pan.

4. Depending on how saucy you like your pizza, smear 4 to 6 tablespoons tomato sauce over the pizza base. Scatter torn up pieces of mozzarella over the top. Lay on the anchovies, scatter over the capers, and sprinkle with a little parsley. Drizzle with the leftover marinating oil and cook until crisp and golden, about 15 to 17 minutes.

Arugula and Cashew Pesto with Brown Rice Spaghetti

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This dish is really all about the pesto. Serve it with pasta, slather it on bread, eat it by the spoonful — it doesn’t matter. Here, the spaghetti is merely the vehicle by which to eat the pesto: creamy, peppery, with just a hint of garlic and cheese.

Arugula and cashew pesto

Ingredients:

4 cups baby arugula leaves
1/2 cup raw cashews
1 clove garlic, chopped
1/2 cup extra-virgin olive oil
1 tablespoon champagne or white wine vinegar
3/4 teaspoon salt
1/4 cup grated Parmesan cheese, plus more for serving
12 ounces pasta

1. Bring roughly 2 quarts of salted water to a boil. Blanch arugula for about 30 seconds or until the leaves become bright green. Drain arugula into a colander and run cold water over them. Press leaves to remove excess water and let drain.

2. Meanwhile, bring a pan to a medium heat, add cashews and a pinch of salt, making sure to move the pan around to prevent the cashews from burning. Toast until you begin to smell a nutty aroma and the cashews have turned lightly golden. Remove from pan and let cool.

3. Place arugula, cashews, garlic, olive oil, vinegar, salt, and 1/4 cup Parmesan cheese in a blender and process until smooth.

4. Cook pasta according to package instructions until al dente. When pasta is ready, strain and immediately toss with a little olive oil. Add pesto and serve garnished with grated Parmesan cheese.

Turkey “Chorizo” and Potato Tacos

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These tacos aren’t by any means authentic but they are without a doubt delicious. I use ground turkey and a generous serving of fresh herbs to create a “chorizo” of sorts (let’s be honest, I’m being really liberal with the definition of chorizo here). Combined with fried potatoes (uh, who doesn’t love fried potatoes?) and a smattering of onions and cilantro, these tacos hit the spot.

Turkey chorizo and potato tacos

Ingredients:

For the chorizo:

1 medium serrano chile
1 large poblano chile
2 unpeeled garlic cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 1/2 cups cilantro
1/4 cup apple cider vinegar
1/2 teaspoon dried oregano
1 teaspoon salt
1 pound ground turkey

For the tacos:

1/4 cup avocado oil
2 medium russet potatoes
2 teaspoons salt
1/3 cup chicken broth
1 cup diced onion, rinsed in cold water
1 cup chopped fresh cilantro
18 corn tortillas, warmed
Lime wedges, for serving

1. Heat a medium cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning occasionally, until charred and softened, about 4 minutes for serrano, 8 minutes for poblano, and about 12 minutes for the garlic. Transfer the chiles to a medium bowl, and cover with plastic wrap. Let stand 15 minutes. Stem, peel, and seed poblano. Stem and peel serrano. Set chiles aside. Let garlic cool, and peel cloves. Add coriander seeds and cumin seeds to skillet; cook, stirring constantly, until fragrant, about 20 seconds. Finely grind seeds in a spice grinder or mortar and pestle.

2. Combine chiles, garlic, ground spices, cilantro, vinegar, oregano, and salt in a food processor. Process until a coarse paste forms, about 1 minute, stopping to scrape down sides as needed.

3. In a medium bowl, mix the turkey with the puree and set aside.

4. Heat oil in a large nonstick skillet over medium. Add potatoes in a single layer, and cook, stirring occasionally, until golden brown and crisp, about 15 minutes. Transfer to a paper towel–lined plate, and sprinkle with 3/4 teaspoon salt. Do not wipe out skillet. Return skillet to heat over medium-high and add chorizo, stirring often, until crumbled and cooked through, about 10 minutes. Stir in chicken broth and 1 teaspoon salt. Cook, stirring occasionally, until liquid is mostly absorbed, about 1 minute.

5. Assemble tacos: Top each tortilla with about 2 tablespoons chorizo, 1 tablespoon potatoes, and 1 teaspoon onion and cilantro. Serve with lime wedges.

Stir-Fried Broccoli Rabe with Garlic and Chiles

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I used broccoli rabe in this quick stir-fry seasoned with garlic and serrano peppers, but you can use nearly anything: gai lan, collards, kale. One thing is constant, though: the addition of anchovies at the end. They melt into the wok, adding a deliciously funky and salty note to the dish. Serve this as a side dish alongside rice and a main, and you’re set.

Stir-Fried Greens with Garlic and Chiles

Ingredients:

2 tablespoons avocado oil
1 tablespoon minced garlic
1 serrano chile, thinly sliced on an angle
2 bunches (about 1 pound) broccoli rabe, or other hardy leafy greens, like gai lan, stems thinly sliced on an angle into 2-inch lengths and leaves cut into 2-inch pieces
1 teaspoon oyster sauce
1 teaspoon soy sauce or Thai seasoning sauce
1/4 teaspoon sugar
3 anchovy fillets, chopped
Ground black pepper

1. Heat the oil in a wok over high heat until it begins to shimmer. Add the garlic and chiles and stir-fry until fragrant, then toss in the greens, oyster sauce, soy sauce, and sugar. Cook, stirring the greens, until they are tender and wilted, about 4 minutes. If the wok begins to dry out at the bottom, splash in 2 tablespoons of water at a time to help the greens wilt and not stick. Once the greens are wilting, stir in the anchovies.

2. Remove from heat, add a dash of black pepper, and serve.