500g mafalda or other long, dried pasta
5 tbsp extra-virgin olive oil
2 garlic cloves, halved
250g home-cooked chickpeas or 400g tin of chickpeas
Grated zest of 2 unwaxed lemons
Juice of 1 lemon
Large bunch of flat-leaf parsley, very roughly chopped
Salt and pepper
100g Parmesan cheese, grated
Method 1. Cook the pasta in a really big pot of well-salted boiling water until it is al dente. Check the cooking time on the packet and begin tasting about two minutes before the time is up.
2. Meanwhile, pour the olive oil into a saucepan and add the garlic, chickpeas, lemon zest and juice, parsley and some salt and cracked black pepper. Heat the oil very gently for a couple of minutes and then set aside and leave to infuse. Search out and remove the garlic (you could add crushed garlic and leave it in if you prefer).
3. Drain the pasta, reserving a few tablespoons of the cooking water. Toss the pasta and sauce together, adding about half of the Parmesan. Taste and add more salt, pepper, lemon juice or extra-virgin olive oil until beautifully balanced. If the pasta sauce seems too dry, you may want to add some of the reserved pasta water or chickpea cooking water. Serve at once, with Parmesan and extra-virgin olive oil on the table.
Zip this up with some chilli flakes, adding a few halved cherry tomatoes and substituting aged pecorino for the Parmesan add three tablespoons of double cream, a large handful of baby spinach and a few thyme leaves to the sauce.
RAPINI & POTATO PIZZA ON BUTTERMILK PIZZA CRUST
from LOCAL MILK
yields 4 6″ pizzas
1/2 cup buttermilk (room temp)
3/4 cup water, almost hot to the touch (about 125° F)
2 tablespoons dry yeast
1 tablespoon olive oil
1 tablespoon honey
3 cups all purpose flour (sifted, if you’re into that)
3/4 teaspoon salt
olive oil for oiling the bowl
cornmeal or flour for dusting
1 bunch rapini (broccoli rabe)
1 cup mixed baby potatoes (purple, red, yukon gold) or 3 medium sized, sliced paper thin
3 tablespoons fresh rosemary, minced
2 minced garlic cloves
1/2 tsp crushed red pepper flakes
1 cup grated gruyere
1 cup grated parmesan
4 eggs (optional)
Proof the yeast: In a small bowl mix together the buttermilk, olive oil, honey, and water. Sprinkle in the yeast. Stir once, and let sit in a warm place until it’s nice and foamy, about 10 to 20 minutes. If you don’t have foam you do have a problem. Toss it and start over. Either it was too hot, too cold, or the yeast was old. The mix should be about 100-110° when the yeast goes in.
Mix the flour and salt well. Stir in the foamy yeast mix with a wooden spoon quickly, dispersing clumps as much as possible at this point. You will have a wet dough.
Knead the dough. Dust a work surface with flour, I do so pretty liberally. Add about 1/4 cup flour to the dough in the bowl so that you can scrape it onto your work surface. Add more flour as needed, but don’t get trigger happy. The dough will stick at first but just add little bits of flour and keep kneading. Start with about 1/4 cups but add less and less flour as you continue to knead. Add it slowly, don’t be over zealous. You want to end up with a dough that is “just past sticky” and is “threatening to stick to the work surface”. Knead for about ten minutes until you have a smooth, silky dough (not a dry, tough dough).
1st rise. Lightly oil the bottom of a large bowl with the olive oil. Form dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that’s room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size.
Shape the pizzas. Cut dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Either stretch or pull the dough into approximate 6″ rounds, slightly thicker on the rim. I like to use my fists beneath the dough but if it threatens to tear, I lay it out and gingerly pat/pull. But don’t fret, you can patch up holes with a pinch of dough.
Once formed, make sure each pizza isn’t sticking and add flour beneath them if they seem to be. Cover them with a towel and let them rest again for a minimum of 10 and a maximum of 60 minutes.
During the first resting of the crust, prepare the toppings. Heat oven to 375°.
Toss sliced potatoes with 1 Tbsp olive oil and sprinkle to taste with kosher salt and with the rosemary. Roast until soft and crispy on the edges, about 10-15 minutes. More like 20 if you’re using bigger potatoes. Increase heat to 550° and place pizza stone in the oven if using.
Blanch the rapini about 30 seconds and then shock in an ice bath. Drain and cut into bite sized pieces.
Heat 1 Tbsp olive oil in a skillet. Add garlic and red pepper flakes, sautéing until fragrant, about a minute. Add the rapini & a healthy pinch of salt (about 1/2 tsp, but season to taste). Saute a minute or so. Remove from heat. Set aside along with the finished potatoes. Mix the two cheeses to combine.
The oven should now be heated to 550°. ** there is a note in the intro to the recipe about an alternate baking temp
If using a stone, top pizzas on the peel dusted with cornmeal or flour before putting in the oven. If using a baking sheet, top the pizzas on the baking sheet (also dusted with cornmeal or flour).
Switch oven to broil, making sure there is a rack in the middle.
Brush crusts with olive oil. Sprinkle half a cup of cheese on each of the four pizzas as you assemble them. Broil them with just cheese for about 3 minutes or until the cheese is melted and the crust is puffing. Remove from oven and add additional toppings, the rapini & potatoes and an extra quarter cup of cheese along with an egg cracked in the middle if you so choose. Broil until brown (I like dark spots on my crust) and bubbly and the egg white is cooked through about 5-7 more minutes. If it starts to get too dark just turn the oven off of broil and back to bake & move the pizza to the lower rack until done.
Remove with a peel if they’re on a stone, slice, and serve!
Black Bean and Poblano Tacos a la NYTimes
- 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
- 1 small onion, halved
- 1 bay leaf
- 1 teaspoon salt
- 4 poblano chiles
- Soft corn tortillas
- 1/2 pound fresh mozzarella, shredded
- 1/2 pound queso fresco
1. Drain beans, put in medium pot, add water to cover and bring to a boil over high heat. Add onion, bay leaf and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
2. Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
3. To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco on each taco.
YIELD6 to 8 serving
Winter Chickpea Chowder
Tip: Soak dried chickpeas overnight or use organic canned chickpeas
- 2 cups dried chickpeas (or use one 14oz can organic chickpeas)
- 1 clove garlic
- ½ onion
- 1 inch fresh peeled ginger
- 1 large sweet potato
- 1 parsnip
- 1 stalk celery
- ½ red bell pepper
- 4 leaves kale
- 1 TBSP Olive oil
- 10 cups water
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
Cook dried chickpeas until soft ( a pressure cooker is an invaluable friend for cooking beans in half the time) or use one 14oz can organic chickpeas. Throw out soaking water and rinse beans before cooking. Do not use soaking water to cook with.
- Peel and chop garlic, onion, ginger, sweet potato, parsnip, stalk celery and red bell pepper.
- Wash and strip off stalk kale and tear into small pieces.
- Add olive oil into a medium saucepan. On medium heat sauté onions, ginger, and garlic until lightly browned.
- Add all other veggies except for the kale and sauté for a few more minutes.
- Add water and with lid on pot bring to a slow boil.
- Once boiling add cooked chickpeas and stir, lower to simmer for 10 minutes.
- Add kale, turmeric, ground cumin and ground coriander.
- Add tsp salt and stir. Serve.
To make for a heartier meal, steam a variety of Winter greens with salt and ghee and add a grain from your Winter grains list.
moroccan-style vegetable + chickpea stew
knob of coconut oil
1 medium onion, small dice
1 tsp ground cinnamon
1-2 tsp ground cumin
1-2 tsp ground coriander
2 cloves of garlic, minced
2 carrots, chopped (1/2 inch pieces)
1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
1 28-ounce can crushed tomatoes (preferably fire-roasted)
3 cups vegetable stock or water (or more, depending)
1 yellow pepper, stemmed and chopped (1/2 inch pieces)
2 cups (or a 14-15 ounce can) cooked chickpeas
salt + pepper
couple handfuls of chopped greens
chopped flat leaf parsley/cilantro
fine grated lemon zest
extra virgin olive oil
cooked brown rice/quinoa/millet/couscous
Heat the coconut oil in a large soup pot over medium heat. Add the onions and lower heat until they are sizzling kind of quietly. Once the onions are translucent, add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.
Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot and cook for 1 minute, or until just-wilted. Check the soup for seasoning and serve it hot with cooked grains, drizzles of olive oil, lemon zest and chopped herbs.
notes: slowly cook the onions and spices out in the oil before adding everything else, almost stewing them in a way. The raw-ness of the spice goes away and the onions melt into the soup in a special luxurious kind of way.
slightly adapted from The First Mess
Kale and Quinoa
- 2cups salted water
- 1cup quinoa
- 1bunch lacinato kale, washed and chopped into 1” lengths
- 1meyer lemon, zested and juiced
- 2scallions, minced
- 1tablespoon toasted walnut oil
- 3tablespoons toasted pine nuts
- 1/4cup crumbled goat cheese
- salt and pepper
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
- Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Red Lentil Dahl
1 tablespoons ghee (or oil)
1 teaspoon mustard seeds
2 tablespoons fresh minced ginger
1/2 tablespoon turmeric
1 teaspoon ground coriander
1 small onion, diced
1 small carrot, diced
1 cup dry red lentils, rinsed well
1 teaspoon salt
4 cups water
Heat the ghee in a soup pot. Add the mustard seeds; as soon as they start to pop, add the ginger and then the other spices. Sauté one minute. Add the onions and carrots and sauté until they are heated through. Add the salt and continue to sauté until the onions start to brown. Add the red lentils and stir to coat with spices. Add water or stock and bring to a boil. Reduce heat and simmer until lentils have broken up. Adjust seasonings to taste.
Black Bean-Vegetable Hash
2 cups diced red potatoes
1 tablespoon extra-virgin olive oil
½ cup diced Spanish onion
1½ teaspoons cumin
1 teaspoon chili powder
1 teaspoon mild paprika
¼ cup small diced green bell pepper
1 cup medium diced fresh tomato
1 15-ounce can black beans, drained and rinsed
½ teaspoon sea salt
2 tablespoons chopped fresh cilantro
Place the potatoes in a steamer basket and set in a pot with enough water to reach the bottom of the basket. Bring to a boil, cover, and steam until tender, but still maintain their shape, 8 to 10 minutes.
Heat the oil in a large sauté pan over medium heat. When the oil shimmers, add the onions and sauté for 3 to 4 minutes. Add the cumin, chili powder, and paprika and sauté until spices release their aromas, about 1 minute.
Make sure pan is still over medium heat. Add the potatoes and let brown on all sides. Do not stir continuously, but flip potatoes as they brown. Add peppers, tomatoes, and beans and gently stir to combine. Stir in the salt and continue to sauté until vegetables are tender and heated through, about 3 to 4 minutes. Serve garnished with the cilantro.
Adapted from Kripalu
he everyday superfood salad recipe
1 bunch of kale, leaves chopped small
1 broccoli branch/segment, florets finely chopped
juice of 1 lime
salt and pepper
1 beet, thinly sliced
1 carrot, thinly sliced
1 ripe avocado, peeled + sliced
ginger dressing ingredients:
1/2 inch piece of ginger, peeled + chopped
2 tbsp raw apple cider vinegar
1 tbsp maple syrup
3 tbsp olive oil
salt + pepper
omega seed sprinkle ingredients:
handful sunflower seeds
handful pumpkin seeds
1-2 tbsp flax seeds
1-2 tbsp chia seeds
1-2 tbsp hemp seeds
pinch of ground coriander
pinch of salt
In a large bowl, massage the kale and chopped broccoli with the lime juice, salt and pepper. Keep massaging until the leaves seem a bit more tender. Taste a leaf for seasoning, adjust and set aside. Chop and prep all of the other salad ingredients and set aside.
Make the dressing: combine all of the ingredients in a lidded glass jar and shake vigorously.
In a medium sauté pan, combine all of the omega seed sprinkle ingredients over medium heat. Stir them around here and there until they smell toasty and the coriander is a bit more prominent. Remove from the heat and allow to cool slightly.
Arrange the massaged kale and broccoli on your serving plate. Top the greens with the beets, carrots and avocado. Season the whole thing with salt and pepper again. Drizzle dressing over the top and garnish the salad with the omega seed sprinkle.
Optional addition: chickpeas
adapted from The First Mess
Chopped Kale, Farro & Chickpea Salad
1/2 cup farro
1 bunch Tuscan, dino, or lacinato kale
1 tablespoon extra-virgin olive oil
1 teaspoon red miso paste (or 1 tablespoon tahini)
2 teaspoons lemon juice (about 1/2 lemon)
1 15.5-ounce can chickpeas, drained and rinsed
Bring 2 cups of water to a boil in a 2-quart saucepan over medium-high heat. Add 1 teaspoon of salt and the farro, and stir. Turn the heat to low and simmer uncovered for 25-30 minutes, until the farro is chewy and tender. Drain the farro from the excess liquid and set aside.
Wash and dry the kale leaves. Stack several leaves on top of each other and slice off the few inches of tough, fibrous stem from the bottoms. If desired, slice out the ribs (though I like the crunch these ribs add to the salad). Roughly chop the kale leaves into bite-sized pieces. Repeat stacking and slicing the remaining leaves of kale.
Transfer the chopped kale to a big mixing bowl. Whisk together the olive oil, miso paste (or tahini), and lemon juice. Pour over the kale leaves. Use your hands to work the dressing into the kale leaves. Continue massaging the leaves until the kale has softened and feels silky, 1-2 minutes.
Pour the farro and the drained chickpeas over the kale and toss to combine. Taste and add a sprinkle of salt or another squeeze of lemon if desired.
Salad will keep in a covered container in the fridge for several days.
- To round out this salad for lunch or dinner, add a poached egg, a handful of nuts, or a chopped apple.
Silighty adapted from The Kitchn