Roasted Tomatoes with Cauliflower, Green Olives and Garlic Panko

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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This dish is on rotation at our house when cauliflower is crisp and tomatoes are ripe and juicy. The olives bring a nice briny-ness to the vegetables and the garlic panko bind the dish together perfectly. This is a Double-Duty recipe: Chop up leftovers and toss into pasta for a yummy second dinner or lunch!

INGREDIENTS

Cauliflower
* 1-2 pound head cauliflower, cored and cut into bite-size piece
* 4 – 6 tablespoon olive oil, divided
* 8 cups small whole cherry tomatoes or 10 plum tomatoes, chopped and seeded
* ½ cup roughly chopped fresh parsley
* ½ cup pitted green olives, roughly chopped or more to taste
* ½ cup garlic breadcrumbs, regular-homemade or gluten-free home-made, see recipe here (or below)
* Basil for garnish, optional
* salt and freshly ground black pepper

GARLIC BREADCRUMBS
* 2 tablespoons olive oil
* 4-cloves garlic, minced
* 1 cup bread crumbs or gluten free panko
* Kosher salt and freshly ground pepper

INSTRUCTIONS

Cauliflower and Tomatoes

Preheat oven to 450°.

1. Line a 15×10-inch baking pan with parchment.
2. In a large bowl, (don’t rinse the bowl as you will use it again) toss the cauliflower with a 2 to 3 tablespoons of olive oil, sprinkle with salt and ground pepper. Evenly spread the cauliflower in th pan and roast until brown with crisp bits and fork tender, about 20 -25 minutes.
3. In the same large bowl (still don’t wash the bowl) toss the tomatoes with 2-3 tablespoons of olive oil, and salt and ground pepper and spread onto another rimmed baking sheet. and roast for about 20 minutes and until the tomatoes form a sauce, bout 20 minutes.
4. Transfer roasted cauliflower to the large bowl and add the tomatoes, the parsley, and olives and toss to combine. Pour the mixture onto a serving platter and top with freshly ground pepper, salt to taste and the garlic panko crumbs and basil, if using.


GARLIC BREADCRUMBS

1. In a large pan heat 2 tablespoons olive oil over medium-high heat, add the minced garlic and sauté for 1 minute.
2. Remove the pan from the heat and toss in the panko or bread crumbs, and a pinch of salt.
3. Toss the crumbs with the oil and garlic.
4. Remove the pan from the heat and let cool until ready to use.

Use right away or store in an airtight container in
the refrigerator.

NOTES

Garlic Breadcrumbs: Use right away or store in an airtight container in the refrigerator.

Coffee Chili Salsa Oil

YIELDS | 4-5 Cups

PREP TIME | 15 MINS

COOK TIME | 20 MINS Soaking time

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I tried a version of coffee, chili oil that I loved but I couldn’t find it anywhere in the stores so I decided to create my own. And I must say this is pretty darn close. I mix it into Chili’s and stews and use it as a condiment on my meat and cheese boards. It’s just the right amount of spice to anything that needs some kick!

INGREDIENTS

* 2 dried Ancho chilies, stems and seeds removed, soaked and coarsely chopped
* 1 lb red or chillies
* 1 tsp ground cumin
* 1/12 Tbsp ground espresso
* 2 small garlic cloves or 1 large garlic clove, coarsely chopped
* 1/2 Tsp kosher salt plus more to taste
* 2 Tbsp peanut oil plus more for drizzling
* 1 Tbsp Sesame seeds, toasted
* 2 small shallots, coarsely chopped
 

INSTRUCTIONS

1. Put the Ancho chilli in a bowl, cover it with boiling water and leave to soak for 20-30 minutes. Once soaked, roughly slice.

2. Remove the stems and seeds from the red chilies and roughly chop

3. Toasted sesame seeds in the olive oil until slightly golden then add the coffee to the mixture and stir to incorporate cook for one more minute.

4. Put the oil coffee mixture, chillies and the rest of the ingredients into a food processor or high speed-blender and process until semi smooth and with a few chunks remaining.

5. Spoon the chili mixture into small sterilized jars and keep in the fridge for up to 2 weeks.

NOTES

You can also freeze for up to three-four months or can the jars using a high-pressure water bath to keep in the pantry. Refrigerate after opening.

Chicken Thighs with Mayonnaise and Chimichurri

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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If you’ve never used mayonnaise to marinate chicken or pork, you are in for a real treat. The mayo breaks down the fibers in the proteins and leaves it deliciously moist and succulent. Make your own chimichurri or buy store-bought though home made chimichurri is fresh, bright and worth the effort! This dish comes together in just minutes and will become one of your family’s favorite chicken dishes.

INGREDIENTS

* 4- 6oz Bone in and skin on chicken thighs
* 1/4 cup mayonnaise
* 1/2 cup or more homemade chimichurri. See chimichurri recipe here
* Kosher salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 475°F. Season chicken on both sides with salt and pepper.
2. Slather equal amounts of the mayonnaise on each side of the chicken and let marinate in the refrigerator for minimum of 60 minutes or more up to 24 hours.
3. Remove the marinated chicken from refrigerator and spread a teaspoon of the chimichurri on each side of the chicken.
4. Heat a medium sized oven proof pan or cast-iron skillet over medium high heat and add 2 tablespoons avocado or other high smoke point oil to the pan
5. Add the chicken skin side down. Cook the chicken for 8-10 minutes or until browned.Be sure to move the chicken around in the pan so it doesn’t stick.
6. Flip the chicken skin side up and pop in the preheated oven and cook for another 12-15 Minutes or until the chicken registers 165° with an instant read thermometer.
7. Remove from the oven and spoon some additional chimichurri sauce over the thighs. Serve with remaining chimichurri sauce.

NOTES

Use skinless, boneless thighs for a healthy version.

Quick and Easy Sesame Garlic Noodles

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10 MINS

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I have been making a version of this dish for years. I love its chameleon-like versatility. Missing an ingredient-improvise! This dish can take it. Add seasonal veggies for an ultimate fresh and healthy version.
The bonus is I haven’t met a kid who hasn’t gobbled it down! Double Duty Recipe: Make extra sauce to use later in the week to pour over rice or marinate fish, beef or chicken and broil or grill.

INGREDIENTS

* 1 8 oz. package favorite spaghetti, I like thick spaghetti
* 2 tsp chili oil or vegetable oil
* 8-10 oz cremini mushrooms, coarsely chopped
* 1 red bell pepper, thinly sliced
* 1 carrot, julienned
* 2 Serrano peppers or to taste, thinly sliced1
* 3-4 scallions , cut into 2” pieces and then slices lengthwise, set aside a few pieces for garnish
* 3 Tbsps soy sauce
* 2-3 cloves garlic, minced
* 1 tbsp maple syrup
* 2 tsps fish sauce
* 3 Tbsp dark sesame oil
* 2 tbsps toasted sesame seeds 
* 4-5 large basil leaves cut into ribbons, optional for garnish

INSTRUCTIONS

1. Start a large pot of water. over high heat and cook the pasta according to the package instructions. Drain and rinse with cold water.


2. While the pasta cooks, in a small bowl, whisk the garlic, soy sauce, fish sauce, maple syrup, sesame seed oil. set aside.


3. In a pan large enough to toss all the ingredients including the pasta, heat the chili or vegetable oil over medium heat.

4. Add the Serrano, bell pepper and carrot. Cook, for about 3-5 minutes stirring occasionally or until tender.

7. Add the chopped mushrooms, stir and cover. Cook for 5-7 more minutes. Stir once or twice.

9. Uncover and remove from the heat. The liquid will evaporate.


10. Add the cooked pasta and and toss and then add the sauce and mix well.

11. Serve hot or at room temperature. Garnish with basil, if using, scallions and sesame seeds.


NOTES

Add in any vegetables you would like. Add add extra carrot or beansprouts and broccoli.
Substitute rice vinegar for the fish sauce to go vegan and vegetarian.

Grilled Clams with Poblano Pepper and Roasted Corn Relish

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 4-8 MINS

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This dish is as gorgeous to look at as delicious to eat and it makes an impressive and beautiful presentation. Farm raised clams are available year-round and you can find wild clams from October through June.
I have tried a few different versions of this recipe. I removed several steps and simplified the ingredients to make my version super simple.

INGREDIENTS

* 3-4 pounds littleneck clams, scrubbed
* ½ cup onion, any type, chopped
* 1 red bell pepper, coarsely chopped, seeds removed

* 2 medium poblano peppers, chopped, seeds removed 

* 1-14 ounce can premium sweet corn, drained
* 1/4 cup cider vinegar or more to taste

* 2 tablespoons honey
* 1-2 Tbsps olive oil
* 1 lime, 1/2 for juice and half cut into wedges for serving
3-4 pounds littleneck clams, scrubbed

INSTRUCTIONS

Preheat the grill to high.

1. While the grill heats up, heat the oil in a medium sized pan over medium high.

2. Add the onion, sprinkle with salt and pepper to taste, and cook until translucent about 6–7 minutes.

3. Add in the cider vinegar and mix well.

4. Add in the red and poblano peppers and sauté for another 10 minutes.

5. Add the corn and mix well.

6. Turn the stove off and add the honey. Squirt on the juice from half the lime and mix to incorporate. Set aside

7. The grill should be hot by now. Put the clams directly on the grill grates or a grill pan. Grill undisturbed for 4-8 minutes or until they open. Carefully place them onto a serving platter. Be careful not to spill the clam liquer. Discard any clams that do not open.

8. Spoon the corn and pepper relish all over the clouds. Sprinkle additional salt and pepper to taste and erve with lime wedges.

NOTES

You can use fresh corn but I substitute a 1-14oz can of good quality sweet corn for 2 cups fresh corn when I am running short on time which is almost always.

Oil Roasted Cherry Tomatoes

YIELDS | 4 cup SERVINGS

PREP TIME | 10-15 MINS

COOK TIME | 21/2-3 HOURS

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I make a big batch of these oil roasted cherry tomatoes and freeze them. I use them throughout the winter months and spoon them along with the oil into pastas, on top of flatbread’s and pizzas and toss into stews for a burst of fresh tomato flavor.

INGREDIENTS

* 2 pints cherry tomatoes
* 1 1/2 cups extra virgin olive oil
* 6 fresh thyme sprigs
* 2 sprigs rosemary
* 6 garlic cloves, peeled and lightly smashed, optional
* 6 Serrano peppers, optional
* 1 teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 225F.

1. Place the tomatoes in a single layer in a baking dish and drizzle them with the oil.
2. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours.
3. Remove from the oven and let cool completely. Freeze in 1 cup containers along with equal amounts of oil or refrigerate for up to 2 weeks.

NOTES

I typically make two batches; one with time and kosher salt iand 1 batch with garlic and Serrano pepper for a spicy version.