Cacio e Pepe

Cacio e pepe is the quintessential Roman supper dish: cheese and pepper pasta. Done. So simple, so classic, so easy to make, and so delicious. Leave it to the citizens of Pax Romana to invent something this brilliant. Imagine walking through the ancient streets, past outdoor cafe after cafe, filled with locals eating pasta and drinking vino. Yup, life is not tough. Cook this dish to  a Puccini soundtrack, close your eyes... and pretend you're here:

Ingredients:

3/4- 1 cup Cacio cheese (you can find it with the parmeggiano, pecorino, etc)

3/4- 1 cup Parmeggiano Reggiano and/or Pecorino Romano

2 tsp fresh crushed black pepper, extra to taste

Olive oil

salt

Fettucine or spaghetti

Directions:

1. Bring a large salted pot of water to a boil. Cook pasta for 8-10 minutes until al dente; drain and reserve the pasta water.

2. In a large pan, heat olive oil. Add in the fresh cracked black pepper and allow to cook a few minutes, stirring, until fragrant.

3. Ladle about 3/4 cups of pasta water into the pan, and use tongs to transfer the pasta evenly into the pan. 

4. Sprinkle the cheese on top and toss frequently with the tongs until the cheese turns creamy and the water reduces. As the sauce thickens, it will start to cling to the pasta, almost like a thin layer.

5. If cheese clumps up, add a little additional cooking water. 

6. Transfer to plates and garnish with additional cheese and fresh pepper as desired. Serve with a bold red like a sangiovese to compliment the dish!

Ryan's Homemade BBQ Sauce

Don't be so surprised- just because I don't eat meat, doesn't mean I can't enjoy some awesome BBQ sauce! Ryan has gotten into smoking meats with his cousin Brendan  (So far they've smoked a Thanksgiving Turkey, a rack of ribs, and two whole chickens)- and it was only natural Ryan tried to make his own sauce, too. I get to benefit of course by putting it on tofu (I LOVE it in the TLT recipe!!) and on fake chicken fingers. It's also pretty fun to hang out in a backyard for 8 hours, smelling the apple and cherry wood chips and enjoying the 90 degree heat... with a side of... heat.

Ingredients:

4 tbsp Molasses
4 tbsp worcester sauce
2-3 tbsp apple cider vinegar
1 cup Ketchup
2-3 tbsp dijon mustard
1 cup water
1/4 tsp hot sauce (we use Franks)- to taste
1 tsp kosher salt
2 tbsp extra dark brown sugar
1/2 tsp pepper

1-2 tsp cayenne
dash of paprika

dash of cumin

Directions:

Combine all wet and dry ingredients together in a small sauce pan.
Bring to boil over medium heat
Turn to low, stirring frequently and allowing to simmer for about 20 min.
Remove from heat and allow to rest until cool. Refrigerate overnight.


Serve over your favorite grilled or smoked meats, or tofu, if that's your thing :)

Pasta Fresca

I loved that this pasta came out tasting super fresh and light. We didn't add the asparagus tips this time, and Ry is not a fan of artichoke hearts, but we both agree that the recipe would benefit from a green  the next time we make it! Definitely nice to mix it up from red sauce and still avoid cream-based sauces (it's waaaay too hot here for that!).


Ingredients:
Penne pasta
1 box of cherry tomatoes (Maybe roast these for a few, too.... or grill... for a little extra flavor)
basil
asparagus tips or artichoke hearts
6 cloves garlic
olive oil
sea salt
oregano
red pepper flakes
Tomato Paste
white wine
Shaves of pecorino cheese

Directions

1. You can leave the peels on the garlic for this first step (cool, right?). Place the garlic cloves in a small pot and cover with water. Poach for about 15-20 minutes, at a slow boil.

2. Use a slotted spoon to scoop the garlic, and reserve the water. The peels will slip right off the cloves, and place them in a small bowl with a little bit of olive oil and sea salt. Mash into a paste.

3.Meanwhile, bring the pasta to a boil. Heat a large sauté pan, pour in a little olive oil, add the tomato paste and the garlic paste, and a splash of white wine. Cook for a few minutes, stirring frequently, until fragrant.

4. Raise heat and add in the cherry tomatoes. Cook quickly allowing to blister.

5. Turn down heat to medium and add in basil and asparagus tips. Pour in some of the water used to poach the garlic and cook off for a few minutes.

6. Once asparagus is bright green, after 2-3 minutes, add in the pasta. Season with the salt, oregano, and red pepper flakes. Taste and adjust seasonings. Add in more pasta water if it starts to stick or doesn't seem saucy enough.

7. Since we had a little leftover pesto hanging in the fridge, we added a little dollop of that. But otherwise, garnish with fresh shaved pecorino and slivers of fresh basil.

Flexitarian Menus

The never-ending, million dollar question I often get is... "But what do you eat?"

For a friend who, like me, recently went veg and has a meat-eating husband, I compiled these examples, and figured I'd share them here, too! Flexitarian eating is way easier then it first sounds- just check out these delish meals from the past month or so!


Week 1:

Black Bean Soup, Garden Salad, and Pillsbury Rolls
Baked tofu in Peanut Sauce/Grilled Steak (for Ry) with baked sweet potato and Brussels sprouts
Penne pasta with sauteed garlic, cherry tomato and basil, with a pesto garnish and side salad
Tortilla soup with a Southwestern Citrus Salad (topped with chicken for Ry)

Totals: 2 veg, 2 flex meals


Week 2:
Pasta with homemade tomato sauce (meatballs for Ry) and salad, garlic toast
Burger/Grilled Portobello Mushroom burger with wilted spinach and corn on the cob
BLT/TLT (Tofu/lettuce/tomato)  and Kale Caesar Salad
Curry noodle with cilantro butter Tofu/Chicken

Totals: 4 flex

Week 3:
Fajita/Beef Tacos with rice and black bean salad
Braised Ginger Tofu/Grilled Pork with pearled couscous with braised leeks and green beans
Black Sesame noodles with tofu/steak
Stuffed Shells

Totals: 3 flex, 1 veg


Week 4:
Taco Salads (Fake Chik'n/chicken for Ry)
French Onion soup and apple, arugula and cheddar salad
Chicken/Eggplant Parm with salad and garlic bread
Tilapia Parmesan with broccoli and new potatoes

Totals: 2 flex, 1 veg, 1 pesc

chikpea "chicken" salad sandwich

Chicken Salad was one of my favorites back in my meat eating days- but this version is just as tasty, and the chickpea texture, though it might sound strange at first, is a very satisfying substitute!!!!

Ingredients:
1 can of chickpeas, rinsed & Drained
2 stalks celery, thinly sliced
1/4 red onion, chopped very small
1-2 tbsp mayonnaise
1/4-1/2 tbsp dijon mustard to taste
Salt and Pepper
Bun
Lettuce
Tomato

Directions:
1. Use a fork to gently mash the chickpeas- don't overwork, it's ok if some are more whole than others, until most are at least split in half.

2. Add in the celery and onion and stir together.

3. Mix in the mayo, mustard, salt and pepper.

4. Adjust seasonings to taste.

5. Serve on a bun with lettuce and tomato if desired!

Hummus Sandwich

So perhaps you are noticing a theme to my posts recently! I've been tired of the same old lunch items, so I was inspired to find some different sandwiches to put in my lunch box! This one I often order when I'm out at delis, but made a good home version, too!!


Ingredients:
Hummus- I love Grandma's !! (But my cousin makes some awesome homemade hummus that I'll get his recipe for and post soon- as you may recall, my attempt to make scratch tahini and hummus went awry....)
butter lettuce
tomato
Radish
sprouts
bread

Directions:
Spread the hummus on the bread, and stack the other sandwich ingredients. Eat and enjoy!

Southwest Citrus Salad

I'm always looking for new spins on salads. Changing up the lettuce, making my own salad dressing- anything to keep it original.  So you can imagine my excitement at finding out this gem tastes great!! Even better, it was so simple to put together and packed a lot of flavor!


Ingredients:

Arugula
1/2 red grapefruit
Avocado
1/2 lime
olive oil
chili powder
salt
pepper
red cherry tomato
radish, sliced thin


Directions:
Combine the ingredients in a bowl.
Dress the salad with the lime juice, chili powder, salt, and olive oil.

Tortilla Soup Redux

Since I moved to the south,  I see tortilla soup on almost every menu, but usually with chicken. I had a mean craving for it, and hadn't made it in quite some time- This recipe was originally published on my blog back in 2010!! So, here is my new and improved homemade veg version, now with a make-your-own broth!!! Hopefully, it will bring as much comfort as this heartwarming movie I've never seen.

Ingredients:
-olive oil
- 4 cups chicken or vegetable stock
-Tomato paste- 1/2 tsp
-black beans, rinsed
-1/2 white onion
-1/2 red onion
-3 cloves garlic
-1/2 jalapeño, seeds in for heat, out if not.
-1/2 red bell pepper
-tortillas
-cumin
-salt
-fresh ground pepper
-sliced avocado
- cilantro
-corn kernels, rinsed
-1 lime

Directions:

Preheat over to 425 Degrees.

1. Pour a small amount of olive oil in a large soup pot. Sweat the garlic and onions over low heat. Once they turn translucent, add in the jalapeño and continue to cook over low heat.

1A. While the onions and garlic cook down, put 2 or three tortillas into the oven, and cook for about 5 minutes. Remove and let cool.

2. Once the peppers, onion, and garlic are fragrant and soft, add in the tomato paste, cumin, salt and pepper. Continue to cook for a few more minutes.

3. Add in the stock, beans, corn, red pepper, and cilantro. Bring to a boil.

4. Turn soup to simmer. Add in lime juice.

5. Cut tortilla and avocado into strips. Stir the tortilla strips into the soup.

6.Taste and adjust seasonings.

7. Serve soup and garnish with the avocado.

Le Yum: a french sandwich delight

Coming up with creative vegetarian sandwich ideas can be tough. Tuna and Egg salad are always nice, or tomato/mozz/basil... and of course classics like the PB & J, fluff n' nutter, cream cheese and jelly, and cream cheese and cucumber all take turns in the rotation. Recently, we've added the TLT (Tofu, lettuce, and tomato), and the portobello mushroom burger makes an appearance on occasion, too. But I'm always looking for more....

So imagine my happiness at discovering this french delight: Radish, St. Andre, and herb butter (see yesterday's post!!)

And voila, I call this "Le Yum". Apparently this is a very popular sandwich in France. And I.love.everything.french. I think this would make an excellent addition to my next picnic or tea party. Yeah, I said it. I'm sooooo Bourgeois.


Ingredients:
Radish
St. Andre (find it next to the brie at the grocery store)
Herb butter (or...just butter)
Butter lettuce
Baguette or other crusty bread


Directions:
1. Cut small radishes into thin slices.
2. Spread the herb butter and St. Andre onto the crusty bread.
3. Garnish with the butter lettuce.

Simple, delicious.

Herb Butter

Some things in life are so amazing. Herb butter is one of them. Let's be specific: BUTTER is an amazing thing- and as soon as there are flavors in it- with garlic, or chive, or parsley... well, that's just so right, it's wrong. The best part is that it is super easy to whip up, keeps well in the fridge for a looooong time (I've already kept it 'too long' and it's still delicious) and can make any weeknight meal a little more special.


Ingredients:
1 stick butter
Herbs of choice: chives, parsley, basil, sage


Directions:
1. Melt the butter in a medium pot over low heat. Do not allow to boil.
2. Stir in the herbs until submerged completely into the butter.
3. Allow to simmer on very low heat for about 20 minutes.
4. Pour the butter and herbs into a sieve, allowing it to drain through to a container below.



5. Press the herbs to extract the last bit of flavor (and precious butter- I treat it like liquid gold!!)
6. Refrigerate. The butter will separate into a clear solid block on top and a creamy-looking block on the bottom of the container. Use just the clear part.

As always, thanks to Ronna Welsh who originally showed me the light and taught me how to clarify butter and flavor it with this method!!!!!

Day 1 Cleanse: Fruit Salad with Mint

Last summer I decided to do a 3-day cleanse with my cousins. I didn't get around to blogging the experience at the time, but I actually really enjoyed it (overall) and decided to do it again this march. This time, though, I am committed to posting the recipes and the experience!

Here are the rules of the cleanse:
No alcohol, caffeine, added sugar/sweets, salt, or high fat foods throughout

Days 1-3
Raw fruits & veg, natural fruit and veggie juices, steamed veggies if inedible raw (ie, Sweet potato)
Small amount of nuts and seeds
Lots of water

Days 4-7:
Raw and Cooked Fruit and Vegetables
Proteins: beans, eggs, tofu, tuna- prepared without fats or salt

Days 7-10
Fruits and Vegetables
Proteins
Whole Grains (couscous, barley, brown rice, etc)

Days 11-14
Fruits & Veg
Proteins
Whole Grains
Small amounts of fat and dairy


It's amazing how great you feel after you do it, and for me, it helps to halt bad habits (like eating lots of cheesy foods and sweet treats!) This is also a great time of year to do it, since summer is coming and the winter parties have finally faded.

The first day is usually ok for me, but the 2nd and 3rd you can feel quite fatigued. I think of how monks in the desert must feel, living on a diet of fruits and nuts- no wonder so much time spent quietly sitting still in meditation. You will not want to pair this with a busy weekend.

So, to answer your next question- what do you eat? Here is a recipe from day 1:

Fruit Salad with Mint

Ingredients:
Several kinds of berries
pineapple
orange
lemon
mint leaves

Directions:
Combine cut pineapple, raspberries, strawberries, blueberries, and orange slices in a bowl. Squeeze lemon on the fruit and mix in some finely chopped mint leaves. Let sit for 5 minutes before eating.
Stir and serve.

Taco Salad

I loved Taco Salad as a kid. But the restaurant versions are usually super unhealthy and gross, not to mention, typically covered in chicken or taco meat, so I stopped eating them in recent years. SO you can imagine my excitement when I saw a post on facebook about how you can use an overturned muffin tin to bake fresh soft tortillas into little taco shell bowls! Here is our take on this dish, which turned out so delicious.

1. Preheat over to 375 degrees. Turn over a muffin tin. Wet the tortilla and mold into a bowl shape. Set the bowl between the depressions in the muffin tin. Bake for about 10 minutes.

2. While the shells are baking, prepare the salad ingredients:

Romaine Lettuce (cut width-wise into strips)
Tomatoes
Red pepper
corn
black beans
Taco Cheese
Chicken or black bean patty (optional)

3. Remove the taco shells from the oven and let them cool. Prep the salad dressing:

Handful of Cilantro
clove of garlic
olive oil
1 tsp mayo
salt and pepper
1/2 lime, juiced
2-3 slices of jalepeno, seeded

Use a blender, cuisinart, or whisk to combine.

4. Prepare the final dish by setting each taco shell on a bed of lettuce. Sprinkle the salad ingredients and top with the dressing.

Fondue

My first experience with fondue was as a teenager on a school trip to Italy, Switzerland, and France. (Yes, I did indeed lose my fondue cherry in the Swiss town of Gruyere, and that is why I later grew up to be the ridiculous gourmand I am. (Read: food snob)). Later, fond memories include spending a week with a high school boyfriend's family in the french countryside- and eating fondue on a cold January night. They introduced me to the fun french way- or perhaps, it was just their fun way- of eating fondue: if you lost the bread off your fork, you had to basically complete a truth or dare. I remember being dared to go next door to a french farmer, and request, in french, to borrow a cup of sugar. I chickened out, but  it was a fun evening nonetheless!! (Du sucre, s'il vous plait?)

SO, when the ATX family decided to have a little Christmas Eve gathering, it seemed like this dish HAD to make an appearance! We dusted off the fondue pot and I went to look for the recipe.... only to discover that I neglected to write it out! So, re-contrsucted here, with the help of the internets, the joy of cooking, and believe it or not, the recipe that came with the fondue pot- is our fondue recipe (with a few updates!!)

1 loaf crusty french bread
3/4-1 lb Gruyere (shredded)
1/2 lb Emmenthaler Swiss (shredded)
1/2 lb Vacherin Fribourgeois
1 clove garlic, peeled and halved
1 1/4 cup - 1 1/2 cups dry white wine (Fendant, a swiss wine, or something like a Sauvignon Blanc)
1-2 tbsp cornstarch (add slowly until desired thickness)
2 tbsp Kirsch
lemon juice
salt and pepper

Directions:
Rub the inside of a pot or the fondue pot with the garlic.
Add the white wine to the pot and simmer over medium heat. Stirring constantly, gradually add the shredded cheese.
In a small bowl, mix the cornstarch and the kirsch. Stir it into the melted cheese mixture.
Season to taste with the sat, pepper, and lemon. If too thick, add additional wine.

Tomato Basil Soup

As endless summer fades into endless autumn, and again into what can only be termed "Winter" by a person who has never actually lived through one,  it comes time for soups! The occasional 'cold snap'- literally, a day or two when temperatures drop to- gasp!- below 60 and sunny- require a warm and comforting dish like this to keep you "warm".

 And of all the delicious soup combos- tomato soup and grilled cheese- that is the golden classic. This soup was simple and delicious- another winner adapted from 'A Year in the Vegetarian Kitchen' by Jack Bishop.

2 28-oz cans of whole tomatoes (I like San Marzano)
1 tablespoon dark brown sugar
1 tbsp butter
3 medium leeks, whites and greens, washed and cut into thin strips
salt
pepper
1 tbsp sun-dried/double strength tomato paste (Get the italian stuff that is imported and comes in a toothpaste tube. It's the only way to go)
2 tbsp flour
2 cups vegetable broth
cayenne pepper
fresh basil, cut "chiffonade" (roll it up and cut into thin ribbons)
Fresh or dried oregano
heavy cream for garnish


1. Preheat oven to 475 degrees. Prepare a rimmed baking dish by lining with tinfoil. Drain the tomatoes from the juice in a sieve, collecting the juice in a bowl below. Open the tomatoes one at a time, and use your thumb to slide out the seeds and any juice on the inside into the strainer. Set the bowl aside for later. Place the tomatoes on the baking sheet and sprinkle with brown sugar. Roast until all liquid has evaporated and the tomatoes begin to color. Discard the seeds in the strainer and reserve the juice in the bowl for later.

2. Melt the butter in the bottom of the soup pot. Add the leeks and salt and pepper, and allow to cook down over medium-low heat. Add the tomato paste, 3/4 of the basil, and oregano, and continue cooking, stirring often. Add the flour and stir for another minute, then slowly add in the vegetable broth, using a whisk to constantly stir. Add the juice and roasted tomatoes, bring to a boil, and then reduce heat and simmer 10-15 minutes.

3. Use either a magic wand or hand blender to puree the soup until perfectly smooth. Adjust the seasoning, adding in cayenne and salt to taste.

4. Serve and garnish with a tbsp of the heavy cream drizzled on top and a sprinkle of the fresh basil ribbons.

Baked Leek & Sweet Potato Gratin

Fall has finally arrived in the ATX, and I've been searching out new comfort food recipes. This one was inspired by my favorite magazine, Vegetarian Times. I made a few Lora Dever tweaks, and it can be a simple yet savory and sweet side, or a main course with a salad and crusty bread!!

Ingredients:
2 medium sweet potatoes, peeled and cut into slices
3 medium leeks, whites and light green parts, chopped
3 cloves garlic, minced
1/4 cup vegetable broth (approx)
Fresh rosemary, sage, thyme, about a fistful, chopped
1/4 cup shredded cheese blend (I used mexican b/c I had it on hand, but any blend will do)
salt and pepper to taste
3-4 tbs breadcrumbs
olive oil

Directions:
1. Preheat the oven to 450 degrees.
2. Heat a small amount of the oil in a pan. Over med-low heat, saute the garlic and leeks until translucent, being careful not to allow to stick and burn or brown. Use a little splash of vegetable stock to moisten if they start sticking before softened and aromatic.
3. Once leeks and garlic are aromatic, add 1/2 of the herbs and saute, salt and pepper to taste.
4. In casserole dish, arrange 1/3 of the sweet potato slices so they overlap. Spread 1/2 the leek mixture on top. Arrange another layer of sweet potato and leeks, and top with a few additional sweet potato pieces.
5. Drizzle broth over the top and cover with tinfoil. Bake about 35 minutes.
6. In a small bowl, stir together bread crumbs, about a tsp of olive oil, and remaining herbs. Remove foil from gratin and sprinkle mixture and cheese on top.
7. Allow to bake uncovered for 15 additional minutes, or until the top is "gratin"!  (browned)

Soy Glazed Salmon with Bok Choy and Sushi Rice

One of my goals is to eat more fish. I've been trying salmon lately, and this recipe sounded so delicious! (Thank you, Martha Stewart!) I also was thrilled to see that all the ingredients were already in my kitchen pantry, and it took about 10 minutes to get everything prepped!

Ingredients

honey-about 2 tbsp

• 1/4 cup peanut oil
• 3 tablespoons tamari
• 2 tablespoons fresh lemon juice (about 1/2 a lemon)
• 2 tablespoons dry white wine
• thumb-sized piece ginger, peeled and grated
• 1 clove garlic
• 1/2 a shallot
• 1 pound salmon fillet
• pepper to taste
• Lemon wedges, for serving

Directions

1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

For the Bok Choy:

1 clove garlic

1/2 shallot

olive oil

2 heads baby bok choy

salt and pepper

1/4 lemon

Cut off the ends of the bok choy and rinse well in a colander. Split each piece into two parts.

Sweat the garlic and shallots in the oil. 

Add in the bok choy, toss in the oil, and sprinkle with lemon, salt and pepper.

Turn up the heat and press the bok choy into the pan. Cook until the stems are soft and the greens wilt.

Curry Noodle with Cilantro Butter Tofu

I love thai noodle dishes- both flat noodles, and the "rice stick" (Banh pho) noodles pictured above, which are commonly used in dishes like Pad thai. One of my favorite dishes is curry noodle- and it is so easy to make, and delicious! We made a batch just last night, and it was amazing! In a regular grocery store, you might be able to find some banh pho in the international aisle, but you may have to shop an Asian Grocery to find a brand outside of Taste of Thai (which I avoid!!)

Ingredients:
Banh pho noodles- soak in a bowl of water for about 30-45 minutes before you want to cook them
Follow my recipe to make a batch of Thai Curry.
Peanut or Vegatable oil
THAI soy sauce

For the Tofu:
Tofu, patted dry and cut into cubes
Fresh Cilantro
butter
Salt & Pepper


Directions:

Put the noodles in cold water and set aside to soak.

Preheat the oven to 375. Prepare the tofu by spreading butter on each side, and then sprinkling some freshly chopped cilantro on each piece. Season with salt and pepper, and bake, 30-40 minutes, until the tofu crisps up and browns lightly on the edges.

Once the Tofu is baking, start the curry sauce. This takes about 30 minutes.

Once the curry and tofu are finished, heat a saute pan or wok until it is very hot. Add in some peanut oil, just enough to cover the pan, and drain and toss in the noodles. Stir fry to coat the noodles in the oil. Allow them to cook a few minutes, until they turn translucent. Ladle the curry sauce over the noodles, and continue to cook, stirring frequently. Add in the tofu and some vegetables from the curry, and toss together. Taste, if too spicy, add in more Thai soy sauce.

Plate and garnish with a handful of fresh cilantro.

Kale Caesar Salad

Lately, I have seen this item on menus, and can't help ordering it! I never thought I'd like kale cooked, let alone raw, but it's delicious. The contrast of the slightly bitter and tough leaf with the citrus of the lemony caesar dressing and the salty cheese is just awesome! And a great source of vitamins, to boot!

Ingredients:
Lascinato "Tuscan" Kale (Also sometimes called dinosaur kale- roar!)
Aged Parmesan or Pecorino Cheese, shaved
Croutons
salt & pepper

Dressing:
2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse sea salt
2 tablespoons fresh lemon juice (Half a lemon)
1/2 tbsp Dijon mustard
1/4 cup extra-virgin olive oil, to taste
Freshly ground black pepper, to taste
Generous tsp plus Worcestershire sauce (this helps fill in for the anchovy flavor, but really, there is no replacement- if you aren't adverse, just use anchovies!!)
2 tbsp mayonnaise (I use this instead of a raw egg.)
1/2 cup freshly grated Parmigiano-Reggiano
Oregano & Parsley

Whisk ingredients together, adding olive oil last. Adjust to taste.


Directions:
1. Remove the rib from the center of each kale leaf, fold, and then slice into thin ribbon strips (Chiffonade).
2. Whisk the dressing ingredients in a bowl and pour over the salad, toss thoroughly.
3. Top with the freshly shaved cheese, salt and pepper as needed, and croutons.

Baked Lemon and Garlic Tilapia with Buttery New Potatoes

What is better than a simple, quick, and incredibly delicious meal?! Nothing! This is a weeknight winner, and healthy to boot.


Ingredients:
1 Lemon
2 cloves Garlic, finely chopped
Bread Crumbs
Butter
Oregano & Parsley
Pepper
Tilapia Filets

Directions:

Grease the bottom of a cooking pan, and set tilapia filets inside.

Sprinkle fish with breadcrumbs, oregano, parsley, and garlic.

Squeeze the juice of half a lemon on each piece and pour 2 tbsp melted butter on top.

Season with black pepper.

Bake at 375 for half an hour, or until fish flakes.

For the Potatoes:

Boil new potatoes, drain, and toss in melted butter and fresh cut chives.

French Onion Soup Gratinee

"Some people might be scared off by this recipe, but it's really easy!" Why they would be frightened, I'll never know, because soups are the simple way to go. And this one is super easy- cook onions in butter, douse with booze, and pour in some stock and simmer. Salt and pepper to taste.... and then cut up some crusty bread, put that on top, and melt some gruyere or swiss over the whole darn thing. Voila. Comfort in a bowl.

If you're more of a details person, check out the specifics below!! No matter how you make it, enjoy.

If you cook the onions right, which is low and slow, it will take about 2 hours total.

Ingredients:
1/2 stick butter
5-6 medium onions, or combination of onion-like things:
(2 yellow, 1 white, 2 red,  or use a shallot or some leek....)
1 container beef stock  and 1/4-1/2 of a second stock (chicken, or vegetable, or a blend)
Dry booze- sherry, white wine, red wine, or brandy, generous
salt & pepper
gruyere or swiss cheese
crusty bread for crouton

(If you're feeling fancy, throw some herbs or garlic in there just to go crazy with it.)


Directions:
Over low heat, melt the butter. Add the onions and cook slowly, stirring frequently. Don't let them stick and burn. After about 45 min-1 hour, add in the booze and turn up the heat to medium and allow to cook off. Add in the stock, turn down to a simmer, and let cook, about 20-30 minutes more. Season with salt and pepper to taste.

Turn the oven to broil. Put the soup in oven-safe bowls, top with the crouton, and melt the cheese, about 2 mins.

Serve with a caesar salad and more bread and enjoy!!