Meyer Lemon Pasta

I absolutely adore meyer lemons. I have been busy this meyer lemon season, so have been getting by on meyer lemonade. I did manage to make this simple pasta dish inspired by a dish I had at The Mark Restaurant. So, so yummy and simple. Because of the simplicity of this dish, the quality of the cheese and the pasta you use really matters. I am obsessed with Cipriani's dried pastas. They are super thin and tasty. Perfect for this dish. I have only been able to find them at Citarella but you can order them on Amazon too! A thicker pasta really calls for a more substantial sauce, so I would skip this recipe if you can't find a thin egg pasta.

Here's what you'll need:

1 8oz package of Cipriani Tagliarelle (or other very thin flat egg pasta)

2 meyer lemons, zested then juiced

1/4 c finely grated aged parmigiano-reggiano cheese, plus more for topping

1/2 c heavy cream

salt

freshly ground pepper

First boil salted water for your pasta. Heat the lemon juice and half of the zest in a saute pan over medium heat. Let the juice reduce by about half, season to taste with salt and fresh pepper. Add cream and reduce heat to simmer, stirring occasionally for about 3 minutes. Cook the pasta according to directions. Remove saute pan from heat and add pasta, stirring to coat with sauce. Add grated cheese and stir to combine. Transfer pasta to a serving dish and top generously with more grated cheese, freshly ground pepper, and remaining lemon zest. Serve alone or with a simple green salad.

Enjoy!

Tofu Noodles with Oyster Sauce

I crave this veggie-filled dish after super busy, I-can't-believe-I'm-just-getting-home kinds of days. I often vary the vegetables to suit what I have in the fridge. You can use this combination of oyster sauce, soy sauce, Shao Hsing rice wine, and honey to make really delicious stir-fry with your choice of ingredients.

1/4 inch piece of fresh ginger, finely chopped

2 cloves garlic, chopped

3 scallions, trimmed and chopped

2 c mushrooms, cleaned and sliced

1 bunch of Tuscan kale, roughly chopped

3 carrots, peeled and chopped

2 8oz packages of tofu noodles, rinsed and drained

1 T oyster sauce

1 T Shao Hsing rice wine

2 T soy sauce

1 t honey

1/2 t sriracha, optional

1/4 t sesame oil

salt

freshly ground pepper

Heat oil of your choice over medium-high heat in a flat-bottom wok or saute pan. Add ginger, garlic, and scallions and cook for 1-2 minutes. Add the carrots and mushrooms and cook for 3 minutes, stirring frequently. Add kale and cook, stirring frequently for 5 minutes. Season with a pinch of salt and freshly ground pepper.

Add oyster sauce, soy sauce, Shao Hsing wine, honey, sriracha, and sesame oil. Add noodles (I don't cook them, though the package instructs that you to do so) and toss to coat. Cook just long enough to heat the noodles through.

Enjoy!

Tuscan Kale and Orange Salad

I love to serve this hearty salad with a simple roasted chicken. It is so flavorful and filling, there is no need to serve additional side dishes. The kale in this recipe is uncooked, so be sure to slice it as thin as possible. You could substitute spinach (not baby spinach, normal sized spinach) in a pinch, but the kale really is much more tasty.

Here's what you'll need:

1 bunch Tuscan kale (also called lacinato or dinosaur kale), cut into thin strips

2 cara cara oranges, sectioned over a bowl to reserve juice (yum!)

1 small shallot, finely diced

1 t your favorite dijon mustard

1 T good olive oil

In a large bowl, combine the kale and half of the orange sections. Set the remaining sections aside. You will want to top the salad with them before serving. Add the shallot and mustard to the juice you collected while sectioning the oranges (you should have about 4 tablespoons, squeeze the leftover orange parts if you think you need more juice). Slowly add the olive oil. Add dressing to the kale and oranges and toss to coat. Top with remaining orange sections.

Enjoy!

Perfect Roasted Chicken

This chicken was so delicious, I couldn't stop to photograph it! We had to dig in while it was still hot and crispy. It's not my recipe, it is Thomas Keller's Simple Roast Chicken. It's just so amazing, I had to make sure that you knew about it.

The key to making such a simple recipe taste so amazing is the quality of the chicken. I have been cooking heritage chickens at home for the last six months or so. The flavor is incredible and it seems that you can't dry them out. Even my dark-meat-only husband is giving me some competition for the breast meat!

This is a Pollo Buono from Epicurean Farms. You can get them on Fresh Direct, so no need for scavenger hunt.

I serve this with a simple kale salad for a perfect mix of hearty and healthy.

Enjoy!

Rice and Bean Bowl

So quick and yummy. This dish satisfies our cravings for fresh Mexican flavors in a hurry. Top with your favorite condiments. We love to add homemade crema and our favorite hot sauce from Caracas. I often cook the rice and beans over the weekend while I am cooking something else and just assemble the dish when we want to have it during the week. Don't pre-make the salsa. This is best eaten fresh!

Here's what you'll need:

1 c brown rice

1 c dried black beans (soaked in water overnight)

1 ripe avocado

1 pint cherry tomatoes

1 small red onion finely chopped

cilantro

1 lime

chicken or vegetable broth

2 cloves garlic

cumin

olive oil

Start by preparing the rice. It will take the longest to cook.

Prepare the beans according to your fave recipe. I like to start by softening over medium heat half of the onion, a small handful of cherry tomatoes and the garlic in enough olive oil to cover the bottom of a small saucepan. Season with salt, pepper and 1t cumin. Add the beans, cover with the broth of your choice and turn your heat down to a simmer. Let simmer for 30 mins. If you forgot to soak overnight, don't worry. Just add more water and plan on about an hour of cooking time.

While your beans and rice are cooking, prepare the salsa. Just give a rough chop to the tomatoes and cut the avocado into cubes about the same size. Mix the tomato, the remaining onion, one T of finely chopped cilantro and the juice of one lime in a bowl. Gently mix in the avocado. Season with salt and pepper.

To assemble, fill half of your bowl with beans, the other half with rice, and top with the avocado salsa mixture. Add hot sauce and crema to your taste.

Enjoy!

Hoisin Chicken Wings

This is a great alternative to the usual game day fare. My husband actually made these wings as a part of our Super Bowl spread! They are quick and full of wonderful sweet-savory flavor.

2.5 lbs of chicken wingettes

2 T hoisin sauce

2 T good soy sauce

4 T honey

1 t sriracha

1 t sesame oil

2 cloves of garlic, chopped finely

3/4 inch piece of fresh ginger, grated

1 finely sliced scallion, green parts only

salt

freshly ground pepper

Pre-heat oven to 450 F and make sure that there is a rack in the upper 1/3 of your oven.

Season the wings with salt and pepper.

In a separate, large bowl, mix the hoisin sauce, soy sauce, honey, sriracha (use more sriracha if you prefer spicier wings), sesame oil, and garlic.

Add the wings to the sauce and mix to coat (clean hands are the easiest tool for this job). If you have time, let the wings marinate for 30 minutes. If not, go ahead and place the wings in a single layer on a baking pan lined with foil.

Bake for 35 minutes, turning once midway through. You want the wings to be nicely browned all over with some yummy crispy bits at the ends.

Garnish with finely sliced scallions.

Enjoy!

Skate with Brussels Sprouts

Sounds like an odd combination, no? But this dinner is totally delicious. I was inspired by a dinner I had with my husband at Market Table. I had skate wing with grapefruit salad (amazing!!) and he had lamb with a side order of brussels sprouts. I sampled his brussels sprouts and I have been making this combination at home ever since.

1 bushel of brussels sprouts, trimmed and cut lengthwise

2 T olive oil

salt

freshly ground pepper

1 pound skate fillet, trimmed (if the fillet is very long, cut into single servings)

all purpose unbleached flour ( seasoned with salt and pepper)

2 T olive oil

Start by heating 2 T olive oil over medium heat in a fry pan. Add the brussels sprouts, season generously with salt and pepper and toss to coat. These will need to cook for 30 minutes (less if you like them a bit more crunchy). Keep your eye on them, tossing occasionally. You want them to be nicely caramelized.

Next, get started on the fish. Heat the oil over medium-high heat in a second fry pan. Season each fillet with salt and pepper and dredge until well coated in the seasoned flour. Cook the fillets ( in batches if necessary) for 3 minutes per side, until golden brown and crispy.

I like to plate the skate and brussels sprouts all together with a pomelo and red onion salad.

Enjoy!

Spiced Roasted Sweet Potatoes

These sweet potatoes are simple but full of flavor. It can be tough to squeeze anything roasted into your after work menu, but with some careful timing and chopping these will be done in a flash.

I like to serve them with a simply seasoned (salt and pepper only) piece of salmon and a simple green salad. Leftovers are also really yummy at room temperature in a salad.

2 large or 3 medium sweet potatoes (I like garnet yams, but any yam or sweet potato will do)

olive oil

1T cardamom

1 t freshly ground cinnamon

1 t red chili flakes

freshly grated ginger, 1/4-inch piece

1 t salt

1/2 t freshly ground pepper

Preheat oven to 425 F.

Cut potatoes into 1 inch pieces. Drizzle with olive oil using your hands to turn to coat evenly.

Add spices and ginger and turn to coat evenly.

Bake at 425 for 30 minutes or until potatoes are lightly browned and tender in the center, turning once about midway through.

Enjoy!