Recipes you should know volume 4
All the recipes from the past four months that didn't make it to my newsletter
Hi friends. I started this series, Recipes You Should Know, last year for two reasons. The first is because I know not everyone that subscribes to my newsletter follows me on Instagram, and I want to make sure that you’re seeing allll of my recipes, because I try to post a lot!
The second is because I am always getting requests on Instagram for printable recipes. So, once a month (or it was supposed to be once a month but, ya know, pregnancy and newborn life got in the way a bit there) I round up all of the recipes I shared on Instagram that were not shared in my newsletter, along with printable PDFs of each.
Considering the last time I did one of these was in October, there is a lot to catch up on. Enjoy, enjoy, enjoy.
Mini Puff Pastry Pizzas
A delicious little bite to serve with a glass of wine for aperitivo or to make for dinner. Bonus: if you have kids, get them involved and let them add their own toppings.
Serves: Anywhere from 2-16, depending on how many each person eats!
Cook time: 30 minutes
1 package (2 sheets) puff pastry dough, defrosted according to package directions
1 egg, beaten, mixed with 1 tbsp of water
2 cups shredded mozzarella cheese
Sauce of choice (marinara, pesto, olive oil, etc.)
Toppings of choice (olives, sauteed mushrooms, pepperoni, sausage, prosciutto + arugula — whatever you like!)
Preheat your oven to 400 F. Line two baking sheets with parchment paper.
Remove your puff pastry from packaging and unroll. Using a pizza cutter or sharp paring knife, cut it into squares. You can do larger squares (divide each sheet into 4 squares) or smaller ones (divide each sheet into 16 squares).
Score the puff pastry squares around the edge with a paring knife. To do this, lightly cut a small crust (about 1/4 inch) just on the surface – do not cut through. Brush the crust with egg wash. Bake for 10-15 minutes, or until puff pastry has puffed up and is just starting to brown – we are not cooking it all the way through right now.
Remove puff pastry from the oven and start loading on your sauce, then cheese, then toppings. Return to the oven for another 5-10 minutes, until pastry is golden brown and cheese is melted. Add any toppings you’d like uncooked after cooking (arugula + prosciutto, for example). Serve warm. Enjoy, enjoy, enjoy.
Warm Marinated Olives
This is an appetizer that is so easy and never fails. I like to add Calabrian chilis, dried herbs, garlic, and lemon zest and juice, but you can really go crazy and add whatever sounds good to you. Make them extra spicy, add some fresh herbs, throw in a touch of sugar for sweetness – whatever you like. However you jazz them up, serve them with a glass of wine for the ultimate aperitivo.
Cook time: 10 minutes
Serves: varies
Ingredients:
1/2 cup olive oil
Zest and juice of 1 lemon
1 tsp or more Calabrian chili paste 1 tbsp fennel seeds
1 tbsp dried oregano
3 garlic cloves, thinly sliced
5 cups mixed olives
Add olive oil, lemon zest, Calabrian chili paste, fennel seeds, oregano, and garlic cloves to a medium-sized pot. Gently heat over low heat until it’s starting to sizzle, about 3-4 minutes. Add your olives and lemon juice, stir, and cook on medium-low until the olives are warmed through, about five minutes. Serve warm.
Ratatouille Pasta Salad With a Roasted Garlic and Herb Vinaigrette
A very good pasta salad for a side, a main, or to make and keep the fridge for quick, easy meals. The ratatouille-inspired blend of veggies gets nice and caramelized in the oven, giving it a sweet flavor that is delightful with the zippy vinaigrette. You can serve this warm (mix it together while the veggies and pasta are still warm — to do this start roasting the garlic first) for a more autumnal vibe but it’s also perfect just straight out of the fridge.
Serves: 3-5
Cook time: 1 hour
1 small eggplant, chopped into bite-sized pieces (about 1.5 cups)
1 small zucchini, chopped into bite-sized pieces (about 1.5 cups)
1 red bell pepper, chopped into bite-sized pieces (about 1 cup)
1/2 small red onion, sliced (about 3/4 cup)
1 10-oz container cherry or grape tomatoes
1 head garlic, sliced in half
Herbs de Provence, Aleppo pepper, salt, and pepper
1/4 cup olive oil
On a large baking sheet, mix together veggies (except garlic) with spices and olive oil. Place garlic head in a small sheet of foil, drizzle with olive oil and salt and wrap. Place that in the middle of the baking sheet. Bake at 415 for 30 minutes, then take the veggies out. Return the garlic to the oven for another 15-25 minutes, until golden and very soft.
Roasted garlic and herb vinaigrette
1/4 cup olive oil
2 tbsp red wine vinegar
1 heaping tbsp Dijon mustard
4 tbsp chopped parsley or herbs of choice
Juice of half a lemon
Salt and pepper
Blend until smooth.
To assemble, mix half a box of pasta, cooked according to package directions and cooled, with veggies and as much of the vinaigrette as you like. Serve at room temp or cold from the fridge and enjoy, enjoy, enjoy.
Crispy Pesto Potatoes Over Calabrian Chili Labneh
These crispy on the outside, tender on the inside potatoes are proof that a side dish can have main course energy. They’re jazzed up with some pesto before roasting and served with a creamy, spicy Calabrian chili labneh spread that’s worth making on its own. Finish with a dusting of parm and a spritz of fresh lemon juice for a side dish worthy of any occasion.
Serves: 4
Cook time: 45 minutes
For the potatoes:
1.5 lbs potatoes, cut into bite-sized pieces 3 tbsp olive oil
1/4 cup pesto (homemade or store bought) 1/4 cup grated Parmesan cheese
Salt
Add potatoes to a medium pot and cover with water. Salt and bring to a boil. Boil until just fork tender. Drain, then return to pot. Cover and turn heat to medium. Steam potatoes to remove any excess liquid, shaking the pot every minute or so to make the potatoes fluffy around the edges.
Preheat oven to 425. Toss potatoes on a baking sheet along with olive oil, pesto, and Parmesan. Season with salt. You won’t need much salt here since the parm and pesto are both salty. Taste one to check seasoning. Bake for 30-40 minutes, until nice and crispy, tossing every 10-15 minutes.
For the labneh:
1 cup labneh
1 tsp+ chopped Calabrian chilis (adjust based on how spicy you like it) 1/2 tbsp lemon juice
Salt to taste
Mix all ingredients together. Taste, and add more Calabrian chilis, lemon juice, or salt if needed. To serve, spread the labneh on a large plate, place your crispy potatoes on top, and garnish with freshly grated parmesan and more lemon juice.
Crispy Bulgur Tabbouleh
My take on the crispy rice salad trend that was dominating my IG feed for a while. Adding crispy bulgur instead of the traditional soaked bulgur you’ll find in tabbouleh gives this salad *such* a nice crunch and chew. And the dressing!! Lots and lots of lemon, a spoonful of Middle Eastern red pepper paste (my dad’s special ingredient when he makes tabbouleh), and a very healthy drizzle of good extra virgin olive oil. Three simple ingredients that come together to make something divine.
Serves: 4-5 as a side
Cook time: 1 hour
For the crispy bulgur:
1 cup course (#3) bulgur
2 cups water
4 tbsp EVOO, divided
1 tbsp Aleppo pepper
Salt
Add bulgur, water, a sprinkle of salt, and 1 tbsp of oil a pot, bring to a boil, reduce to a simmer, cook for 15-20 minutes, until water is absorbed. Let cool.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On it, mix bulgur with 3 tbsp of olive oil, Aleppo pepper, and a sprinkle of salt. Bake for about 40 minutes, tossing halfway through, until the bulgur is nice and crispy.
For the salad:
1/4 cup lemon juice
1/3 cup EVOO
1 tbsp Middle Eastern red pepper paste 3 bunches parsley, leaves removed from stems, chopped (this was about 6 tightly packed cups of leaves before chopping for me)
2 Persian cucumbers, finely chopped
1 tomato, finely chopped
Salt
Crispy bulgur
Whisk together the lemon juice, olive oil, and red pepper paste, along with a pinch of salt, until it’s well combined. In a large bowl, toss your parsley, cucumbers, and tomatoes, along with most of your crispy bulgur (I like to save some for garnishing), your dressing, and salt to taste. Start with about 1/2 of your dressing, and work your way up from there depending on how saucy you like your salad to be. Top with reserved crispy bulgur and enjoy, enjoy, enjoy.
Loaded Hummus With Roasted Carrots, Shallots, and Chickpeas
Not your typical hummus and carrots snack situation! This might be the most delicious hummus I’ve ever had. The creamy, dreamy texture combined with the roasted carrots and shallots, crispy chickpeas, and feta is not to be missed, and is the perfect elevated dip with a glass of wine.
Serves: 4-6
Cook time: 30 minutes, plus chilling
For the hummus:
1 can chickpeas, drained and rinsed
½ tsp baking soda
3-4 garlic cloves
Juice of 1 lemon (~2 tbsp)
½ cup tahini
Salt
Place your chickpeas and baking soda in a medium saucepan and cover with water. Bring to a boil and cook for 20 minutes, until chickpeas can easily be smushed between your fingers. Let cool for at least 10 minutes or in the fridge for a few hours.
Add your cooked chickpeas to a high-speed blender or food processor along with the rest of your ingredients and 2 cubes of ice. Blend, adding ice water as needed to loosen it up and achieve your desired consistency. Taste and adjust seasoning, if needed.
For the roasted carrots:
4 medium carrots, cut in half and then cut into quarters
1 can chickpeas, drained, rinsed, and dried
4 shallots, peeled and quartered
¼ cup olive oil
1 tbsp Aleppo pepper
1 tsp cumin
1 tsp garlic powder
Sprinkle of cinnamon
Salt and pepper
Preheat oven to 415. Place your carrots, chickpeas, and shallots on a baking sheet, and mix with oil and spices. Use your hands to make sure everything is evenly coated. Bake for 25-30 minutes, tossing every 10 or so minutes, until carrots are cooked through and starting to caramelize and chickpeas are crispy.
For serving:
½ cup feta cheese, crumbled
¼ cup fresh herbs, roughly chopped/torn
Olive oil
Bread for dipping
Spread your hummus on a plate. Top with roasted veggies, feta, herbs, and olive oil. Serve with your favorite bread for dipping and scooping.
Rosemary and Thyme Brown Butter Rice Krispies Treats
Slightly herbaceous, very delicious, with corn flakes and pecans thrown in for extra texture and flaky salt on top, of course. Guaranteed no leftovers. These went super viral on Instagram right before Thanksgiving, with over 4 million views and 100,000 likes. Sooo many made them for the holidays and said they were a hit. One kind commenter even noted that they brought them to their work holiday party at a restaurant, and the chef said they were the best he’s ever had.
Cook time: 20 min plus cooling
Serves: 9-16, depending on how you slice ‘em
8 oz (2 sticks) salted butter
4 sprigs thyme, plus more leaves for garnish
2 sprigs rosemary
2 10-oz bags marshmallows, + 2 cups mini marshmallows
4 cups Rice Krispies cereal
4 cups corn flakes cereal
1 cup pecan pieces
Flaky salt for garnish
In a large, heavy-bottomed pot, melt butter over medium heat. Once melted, add in herbs and continue cooking, stirring constantly, until it begins to foam. Keep stirring until milk solids have caramelized.
Remove herbs, add in marshmallows, and stir constantly until melted. Turn off the heat and add in cereals and nuts. Stir to combine. Next, stir in your mini marshmallows.
Transfer mixture to a parchment lined 9x9 baking dish. Press into an even layer (I like to use a piece of parchment paper to press down since it’s still hot hot hot). Garnish with more thyme leaves and flaky sea salt. Allow to cool.
Cut into squares and serve! Enjoy, enjoy, enjoy.
One-Pan French Onion Chicken and Rice
A dinner for all the French onion soup lovers out there that’s simple enough to make any night of the week and impressive enough to serve at your dinner party.
Serves: 4
Cook time: 1.5 hours
3 tbsp EVOO
4 large bone-in, skin-on chicken thighs (about 1.5 lbs)
2 large onions, thinly sliced
3 tbsp balsamic vinegar
2 tbsp butter
4 sprigs fresh thyme
1 cup rice, rinsed and drained
2 cups chicken broth or stock
1 tbsp Dijon mustard
1 cup grated parmesan cheese or gruyère cheese
Salt and pepper
Chives for serving
First, season your chicken thighs generously with salt and pepper on both sides. Add your olive oil to a large stainless steel or cast iron skillet, and heat over high heat. When nice and hot, add the chicken thighs skin-side down, and cook for 5-7 minutes undisturbed. Flip, then cook for another 5 minutes. Remove from pan and set aside.
Reduce heat to medium-low and add onions to your pan along with a generous sprinkle of salt (if your pan looks dry, add a tablespoon or two more EVOO). Cook, stirring occasionally to prevent sticking and burning, until onions are a deep golden brown color, about 30 minutes. Add in your balsamic vinegar, butter, and thyme, and stir, using a wooden spoon to scrape up any burnt-on pieces.
Preheat your oven to 350 degrees. Meanwhile, increase heat on pan to medium-high, add in rice, stir, and continue cooking for a few minutes until rice is toasted. Add in your broth, mustard, cheese and stir to combine. Season with salt, but keep in mind how salty your broth is – you might not need much. Turn heat to high and bring to a boil. Remove from heat, cover with a lid or tightly with two layers of foil, and carefully transfer to the oven. Bake for 30 minutes, remove foil, then bake for 10-15 more minutes until the chicken reaches an internal temperature of 165 degrees F. If you want to make the skin even more golden, you can broil for a few minutes. Top with chives to serve and enjoy, enjoy, enjoy.
Carrot and Apple Slaw
One of my favorite salads that my late mother in law used to make. It’s sweet and salty and bright and crunchy, and gets better the more it sits in the fridge. She used to add daikon radish as well, which adds a slightly bitter flavor that’s also good (I was just out when I made this). I never got the chance to learn her exact recipe, but this is how I make it based on the flavors I remember.
Cook time: 10 minutes
Equal-ish parts carrot and apple, grated (I used honeycrisp)
Green onions, thinly sliced
Cilantro, chopped
Olive oil
Lemon juice
Salt
Mix it all together in a bowl. The apples will release lots of juice, so keep that in mind as you add in dressing. I like to do equal-ish parts lemon juice and olive oil so it’s nice and bright, but not too much of each.
Sausage and Fennel Pasta in a Creamy White Wine Sauce
A creamy, comforting, indulgent pasta that comes together quickly.
Cook time: 30 minutes
Serves: 2
2 tbsp EVOO
3/4 lbs mild Italian sausage
1 small fennel bulb, quartered and thinly sliced (about 1 cup)
1/2 medium yellow onion, chopped (about 1 cup)
4 cloves garlic
1 cup white wine
3/4 cup cream
Juice of 1/2 a lemon
1 cup freshly grated parmesan cheese
1/2 lb pasta of choice
In a large heavy-bottomed skillet, heat olive oil over medium heat until shimmering. Add in your sausage and cook, stirring frequently, until cooked through and browned in some places (we don’t want it to get totally crisp), about 5-7 minutes.
Remove sausage using a slotted spoon so that all the rendered fat stays behind. Add in your onions and fennel, along with a generous pinch of salt. Cook, stirring frequently, until the veggies are light golden brown, about 10 minutes. If the pan looks dry at any point, add in a bit more olive oil. If it starts to burn, reduce heat.
Meanwhile, bring a pot of very salted water to a boil and cook your pasta according to package directions.
Add your garlic to the onions and fennel and cook for 1-2 minutes until nice and fragrant. Add in your wine and bring to a simmer. Using a wooden spoon, scrape up any stuck-on pieces from the bottom of the pan. Add in your cream, stir, and cook over low heat for about 5 minutes, until a bit thickened. Add in your cooked pasta and parmesan cheese, along with a ladle or two of pasta water. Cook until pasta is coated in a thick, luscious sauce, about 3 minutes.
Serve with more parmesan cheese and enjoy, enjoy, enjoy
Maple, Rosemary, and Thyme Candied Nuts
A fast and simple appetizer I shared for New Year’s Eve, but to be honest it’s great anytime. Perfect with a little salty cheese, like some parmesan shards, and a glass of bubbly. YUM.
Serves: Varies
Cook time: 10 minutes
1 cup mixed nuts of choice (I used walnuts, pepitas, and pistachios)
1 tbsp butter
1/4 cup maple syrup
Big pinch of salt
Sprinkle of cinnamon
1 tbsp fresh rosemary leaves
1/2 tbsp fresh thyme leaves
Heat a non-stick pan over medium heat and add all ingredients. Cook, stirring constantly, until everything is combined and the maple syrup is bubbling, 3-5 minutes. Turn the heat down to low and continue cooking until the syrup has mostly evaporated and the nuts are very sticky, another 2-3 minutes.
Pour the nuts onto a parchment-lined baking sheet to cool. You can do this at room temp or put them in the fridge. Once they’re cooled, break apart into small pieces. Serve on their own or add to a charcuterie or cheese board and enjoy, enjoy, enjoy.
Za’atar Tahini Cucumber Salad
I may be a little late to the “sometimes you want to eat a whole cucumber” trend, but I promise this iteration of thinly-sliced cucumber salad was worth the wait. A za’atar-spiced tahini dressing, loads of cilantro, and crispy pita chips alongside the cucumbers make this irresistible.
Serves: 2-4
Cook time: 10 minutes
For the pita chips:
Torn pita bread
Lots of olive oil
Salt and Aleppo pepper
Toss together, making sure to very thoroughly coat the pita pieces. Bake at 400 for 5-10 minutes until golden brown and crispy. Keep a close eye on them as they can burn quickly, especially if you’re using thinner pita bread.
For the dressing:
1/3 cup tahini
1 tbsp evoo
Juice of 1-2 lemons
2 tbsp za’atar
1 garlic clove, finely chopped or grated
Salt and pepper
Cold water to thin
Whisk ingredients together. Start with 1 lemon and about 1/4 cup cold water and work your way up depending on how zesty you want it and how thin you want it.
To assemble:
2-3 large cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/2 cup chopped cilantro
Mix dressing with cucumbers, red onion, and chopped cilantro. Top with pita chips just before serving and enjoy, enjoy, enjoy
My Go-To Chicken Breast Method
Listen, chicken breasts are boring — unless you cook them this way. To be honest, I didn’t even like chicken breasts until I started making them like this. It’s a guaranteed, fool-proof method to getting juicy chicken breasts every single time.
Cook time: 30ish minutes, depending on how big your breasts are
Serves: 2 for two smaller breasts, 4 for two larger breasts
Ingredients:
1 tbsp salted butter
1 tbsp olive oil
2 chicken breasts
Salt
Season your chicken generously with salt. You can also add other spices if you like, but I like to keep it simple.
In an oven-safe skillet, heat your butter and olive oil. Add chicken and sear until golden brown, 5 minutes. Flip, then sear the other side until golden brown. Flip again, and transfer the whole thing to a 400 degree oven until it reaches an internal temperature of 165 degrees, about 15-20 minutes. Let it rest for a few before slicing.
This is a fantastic round-up of recipes! Thank you so much!