Cream, Tumeric & Cheese Pasta

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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I had a version of this dish at a fantastic restaurant , Bacari, in Los Angeles this summer, and it inspired me to try it at home. Although there are several recipes available for turmeric spaghetti, I like the simplicity of this version. I decided to use pecorino instead of Parmesan. While I like both flavors, I really like the sharpness of the sheep’s milk cheese in this dish. It plays beautifully with the earthy turmeric. I also like using a cylindrical pasta instead of spaghetti. The turmeric, cheese and cream seep into every nook and cranny. This recipe can also do double duty. See Notes below. Definitely a keeper!

INGREDIENTS

* 1 pound rigatoni or spaghetti
* 2 tablespoons butter
* 1 tablespoon olive oil, plus more for drizzling
* 1 large shallot, sliced thin
* 3 garlic cloves, minced
*  Kosher salt and freshly ground black pepper
* 2 teaspoons ground turmeric
* 1 cup half-and-half
* 11/2 cups freshly grated pecorino or Parmesan plus more for serving
* 1/4 cup fresh Italian parsley, chopped, for garnish


INSTRUCTIONS

1. Bring a large pot of salted water to boil. and cook the rigatoni according to package instructions. Reserve 1 cup pasta water and drain.
2. While you wait for the water to boil, melt the butter in a pan large enough to hold the pasta over medium-low heat.
3. Add the olive oil, shallot and garlic and stir until lightly golden and bubbly. Add the turmeric and stir to incorporate about 16-20 seconds.
4. Whisk in the half-and-half bring to a simmer.
5. Whisk in the pecorino or Parmesan.
6. Add the cooked pasta and 1/2 cup of the pasta water gently mix until the pasta has a silky consistency. Add more pasta water as necessary.
7. Garnish with parsley, a drizzle of olive oil and a shower of grated pecorino or Parmesan cheese.

NOTES

Double Duty Recipe:
Make extra sauce to use again during the week to mix into veggies or dollop over fish or chicken

Chicken with Smashed Cherry Tomato Sauce

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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This mouthwatering dish bursts with sweet cherry tomato sauce and juicy chicken. The sweet basil brightens the cherry tomato sauce. The mushrooms and spinach add an additional layer of flavor. This recipe comes together in a pinch and is perfect for weeknight meals. Serve with pasta and a crisp, green salad for a complete meal.

INGREDIENTS

• 1 Tbsp olive oiln• 4 skinless, boneless chicken breasts n• 2 cloves garlic, mincedn• 1⁄2 Tsp saltn• 1⁄4 Tsp ground black peppern• 2 cups or 8oz fresh mushrooms, rinsed, trimmed and slicedn• 1⁄2 cup onion, choppedn• 3 cups red and/or yellow cherry tomatoes, halved. See Kitchen Tips on how to easily and quickly slice several cherry tomatoes at once.n• 4 cups or 5 oz fresh baby spinachn• 1⁄4 cup basil. cut into ribbonsn• 2 Tbsps Parmesan cheese, grated

INSTRUCTIONS

1. in a large pan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper and cook for 5 minutes on each side or until chicken is no longer pink. Remove from pan.n2. Add mushrooms and onion to skillet. Cook for 5-7 minutes or until mushrooms and onion are tender and lightly browned, add garlic and cook for 1 minute more and until garlic is fragrant.n3. Add tomatoes and cook until they begin to pop and wrinkle, 5-7 minutes. n4. Reduce heat to medium, add spinach and mix. Simmer until the spinach is wilted.n5. Add chicken back into the pan and cook until chicken is warm about 3-5 minutes. n6. Season with additional salt and freshly ground pepper to taste, sprinkle with Parmesan cheese and serve. n

NOTES

Happy Eating!nMushroom are optional, if not using, add 1 additional cup pf tomatoes

Savory and Sweet Pumpkin Pancakes

YIELDS | 14-16 cakes

PREP TIME | 5 MINS

COOK TIME | 5 minutes per batch

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These fluffy discs of yumminess are filled with lots of good enzymes and healthy antioxidants. The sweetness from the ginger and pumpkin and the crunch of the pumpkin seeds plus the drizzle of warm maple syrup make these pancakes a go-to-favorite. Plus the garnish of extra pumpkin and or sunflower seeds sneak in extra nutrition.

INGREDIENTS

* Two cups self-raising flour such as Bisquick
* 1 cup milk of choice.
* 2 eggs
* 1-14oz can pumpkin puree
* 1/4 teaspoon nutmeg
* 1/2 teaspoon ground ginger
* 1/4 cup hulled, raw pumpkin seeds and or sunflower seeds, divided to us some as garnish
* Maple syrup for serving

INSTRUCTIONS

1. Heat a large cast iron skillet or pan on medium heat.
2. While the pan heats up, mix all the ingredients except for the seeds together. If the mixture is too thick, thin with a bit of water.
3. Coat the bottom of the pan with nonstick cooking spray or butter and dollop the pumpkin mixture into the pan. Be sure not to overcrowd so you can flip the cakes easily.
4. Evenly sprinkle some of the seeds over each pancake and when bubbles appear on the top and the edges start to slightly turn brown, flip and cook for a minute or two more, checking to be sure the pancakes are cooked through.
5. Stack 3-4 pancakes on each plate, drizzle with maple syrup and garnish with remaining seeds.

NOTES

Chopped Liver

YIELDS | 8-10 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

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Chopped Liver is the Jewish version of pate just a little less refined but with all the flavor. This recipe is very easy and the hint of cognac gives it a nice richness. I love to serve this spread on Matzo, warm challah bread or with rye crackers, dijon mustard and little pickles also called cornichons. It makes a nice appetizer for any holiday. Be sure to cook the livers to medium or medium rare so the spread stays moist.

INGREDIENTS

• 5 organic eggs, grated, reserve 1/4 cup to serve alongside
• 2 lbs chicken livers, trimmed (remove any green spots carefully) and coarsely chop
• 2 large onions, chopped fine, set aside 3/4 cup to garnish liver
• 2 tablespoon olive oil or schmaltz
• 1/2 cup fresh flat-leaf parsley, finely chopped, reserve 1 tablespoon for garnish
• 4 tablespoons Kosher wine if using for passover or cognac, brandy or chicken stock
• Kosher salt and freshly ground black pepper
• Challah, assorted crackers and or rye bread to serve alongside
•. Cornichon, optional to serve alongside

INSTRUCTIONS

1. Hard-boil the eggs . Place eggs in cold water, bring to rapid boll, cover and remove from heat and let sit for 14 minutes. Plunge into ice bath and peel.

2. Grate the eggs, into a large bowl, using a box grater, set a side of the chopped egg for garnish.

3. Finely chop the onions, set aside about a 3/4 cup to garnish the liver, and add to a large frying pan, over medium heat, gently cook the onions in the oil (or schmaltz) until soft and slightly caramelized, about 12-15 minutes.

4. Increase the heat to medium-high and add the livers, and stir for a few minutes or until medium-rare or medium. Remove from heat and let cool completely. Be sure not to over cook the liver because it will not mix well.

5. Pour the the mixture into a food processor and process to a coarse or smooth paste or mix with your hands and put the liver into a medium bowl. Add the grated egg to the bowl.

6. Add the parsley and fold it in gently using your hands. Moisten the mixture with the wine, cognac, brandy, or chicken stock, and season to taste with Kosher salt and freshly ground pepper.

7. Roll the mixture into a ball and then press the reserved chopped onion into the surface of the ball, optional, cover with plastic wrap and chill until ready to use.

8. When ready to serve, sprinkle with the reserved parsley, serve the grated egg, cornichon, optional, and a variety of crackers, rye bread and or challah.

NOTES

Warm Chinese Chicken Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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This recipe tastes authentically Chinese. The toasted sesame and warm cucumber work well together and the umami dressing adds an earthy, delicate flavor that is just as delicious cold as it is served warm. Double the recipe to serve over Napa Cabbage as a cold salad to serve as another meal later in the week.

INGREDIENTS

1⁄4 cup sesame seeds, toasted
3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
1 teaspoon agave nectar, optional
1 pound skinless, boneless chicken breasts
1 medium cucumber (about 21⁄2 cups)
1 fresh, red fresno chili
2 tablespoons sesame oil
2 teaspoons Sichuan or other peppercorns
1⁄2 teaspoon crushed red- pepper flakes
1⁄4 cup chopped cilantro
Sea salt to taste
Warm brown rice for serving

INSTRUCTIONS

1. In a medium pot with lid, cover chicken with water and bring to a boil, reduce heat to simmer and cook for 10 to 12 minutes or until chicken no longer pink in the middle. Remove from the heat, uncover and allow the chicken and broth to cool.
2. Meanwhile, rinse the cucumber, slice off the ends, cut it in half and scoop out the seeds. Keep the peel on and cut each half into thin strips.
3. In a small bowl, mix the first five ingredients together and set aside.
4. Cut the stem of the chili pepper off and dice it, set aside.
5. In a medium pan, heat the sesame oil over medium-high heat. Add the Sichuan peppercorns and chili peppers to the pan and sauté for 1 minute. Add the cucumber strips and sauté for 3 to 5 minutes.
6. Season with sea salt, remove from the heat, and allow to cool. Remove chicken from the liquid. Save the liquid broth for another use. Tear chicken apart into strips using a serrated knife or two forks.
7. Arrange the cucumber mixture on a platter and layer on the chicken. Top with the sesame dressing. Serve with warm brown rice.

NOTES

Double Duty recipe:
Second meal options:
Top chopped Napa cabbage with cold Chinese Chicken Salad, toss and serve.
Mix 1-1⁄2 tablespoons Basic Dressing with 1 teaspoon tahini. Pour over chopped Napa cabbage, top with cold Chinese chicken salad, toss and enjoy.

Tip: Use a serrated knife at an angle to cut the chicken to produce slightly shredded meat that better absorbs the dressing and looks like the real thing-authentic Chinese!