Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.
8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces
1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.
2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.
The best spinach dip I’ve ever had is my mom’s: fresh and tangy and served in a sourdough boule to mop up all the good bits. This baked artichoke-spinach dip the cousin of that nostalgic Favorite Dip of All Time That I Can’t Stop Eating. Packed with loads of artichokes and spinach, the healthiness almost masks the generous amount of cheese. Say hello to your new favorite winter appetizer.
Ingredients:
6 ounces cream cheese, softened
3/4 cup shredded Gouda cheese
1/2 cup shredded low-moisture mozzarella cheese
1 to 1 1/2 cups chopped thawed frozen spinach, drained well
3/4 cup canned or frozen artichoke hearts, drained and chopped
1/3 cup chopped green onions
1/4 cup mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 cayenne pepper
1/4 cup grated Parmesan cheese
Crostini or crackers, to serve
1. Preheat oven to 400F degrees. Stir together cream cheese, gouda, mozzarella, spinach, artichokes, green onions, mayonnaise, garlic, salt, and cayenne pepper in a bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top with Parmesan. Bake in preheated oven until browned and bubbly, about 25 minutes. Serve with crostini or crackers.
If a dish calls for nutritional yeast, chances are that I’m making it. Even though I’m not a vegetarian, I can’t get enough of the umami-rich hit that nutritional yeast provides, and there’s plenty of it in this easy noodle bowl. Adapted from a Bon Appetit recipe, I’ve reduced the amount of coconut flakes and upped the volume of sauce for an even more umami-rich dish.
Ingredients:
1 bunch curly kale, ribs and stems removed, leaves coarsely chopped
3/4 cup unsweetened coconut flakes
1/2 cup nutritional yeast
1/2 teaspoon salt
2 teaspoons plus 1/3 cup olive oil
12 ounces dried soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 lime
1. Place racks in upper and lower thirds of oven and preheat to 375F degrees. Toss kale, coconut, nutritional yeast, 1/2 teaspoon salt, and tablespoons olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
2. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Place noodles in a large bowl.
3. Combine tahini, soy sauce, honey, 2 teaspoons sesame oil, 1/2 teaspoon red pepper flakes, and remaining 1/3 cup olive oil in a small bowl. Finely grate zest from lime into bowl; halve lime and squeeze in juice. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
4. Add half of kale mixture to noodles and toss to coat. Drizzle in remaining dressing, tossing until noodles are creamy. Pile remaining kale on top.
This Sichuan-style dish is inspired by a Fuchsia Dunlop recipe that comes together in a matter of minutes. The silky-soft tofu and salty, crunchy dry-roasted edamame pair addictively well together. Eat this on its own or with rice. Either way it’s perfect on a chilly day.
Ingredients:
Salt
11 ounces silken tofu
1 teaspoon Chinkiang vinegar
2 teaspoons soy sauce
2 tablespoons chicken stock
2 teaspoons chili oil
1 teaspoon sesame oil
2 tablespoons sliced green onions
1/2 teaspoon minced garlic
2 tablespoons finely chopped Sichuan preserved vegetable or kimchi
1/2 cup dry-roasted edamame
1. Bring a saucepan filled with five inches of lightly salted water to a boil. Gently add the tofu and simmer gently until warmed through, about five minutes. Set aside.
2. In a serving bowl, mix together the vinegar, soy sauce, chicken stock, chili oil, sesame oil, 1 tablespoon green onions, garlic, and 1 tablespoon preserved vegetable.
3. Use a slotted spoon to transfer the tofu to a serving bowl and break it up into large chunks. Scatter with the remaining preserved vegetable, green onions, edamame, and serve.
There’s sort of no such thing as bad pizza. I mean, even the soggiest, simplest pizza satiates that base craving for cheesy, tomatoey comfort food, right?
But good pizza, dare I say great pizza, is a whole other level. When fall hits and you’re craving earthy, creamy, mushroomy things, make this pizza and don’t say I didn’t warn you. I could eat this every day.
Ingredients:
1/2 teaspoon dry yeast
Pinch of sugar
4 cups flour
1 teaspoon salt, plus more to taste
4 tablespoons olive oil
1 14-ounce can crushed tomatoes
2/3 cup tomato puree
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sherry vinegar
2 garlic cloves, minced
4 cups mixed wild mushrooms
2 teaspoons fresh oregano, chopped
1 cup ricotta cheese
8 ounces fontina cheese, sliced
Black pepper
1. Make the dough: Put 1 1/4 cups warm water in a bowl, add the yeast and sugar, and let sit for 5-10 minutes, until foamy. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and 2 tablespoons olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes. Place the dough in a floured bowl, cover, and let rise in a warm place for 1 1/2 hours.
2. Make the tomato sauce: Place the crushed tomatoes, pureed tomatoes, dried oregano, bay leaf, vinegar, and half of the garlic in a saucepan, cover, and bring to a boil. Lower the heat, remove the lid, and simmer for 20 minutes, stirring occasionally, until reduced.
3. Make the topping: Heat the remaining 2 tablespoons oil in a frying pan. Add the mushrooms and remaining garlic. Season to taste and cooking, stirring, for about 5 minutes or until the mushrooms are tender. Set aside.
4. Preheat the oven to 425F degrees. Knead the dough for 2 minutes, then divide into 2 equal pieces. Roll out each piece into a round and place onto two lightly oiled baking sheets.
5. Spoon the tomato sauce onto each dough round. Brush the edges with a little olive oil. Add the mushrooms, fresh oregano, and cheeses. Bake for about 15 minutes until golden brown and serve warm.
