Cook the pearl couscous according to package directions. Drain and set aside in a large bowl.
In a small skillet, heat 2 Tbsp of the olive oil over low heat. Add the onions and cook until caramelized, about 20 minutes. Set aside to cool.
Meanwhile, heat the broiler. On a sheet pan, toss the zucchini with the remaining oil. Season with salt and pepper. Place under the broiler until slightly charred, about 5-7 minutes.
Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, and feta cheese. Season with salt and pepper to taste and toss fully to combine.
Make the dressing: Whisk together the vinegar, mustard, olive oil, almond oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
Make the salad: Bring a large pot of water to a boil. Season with salt. Prepare an ice bath.
Blanch the English peas and snap peas separately, for about 30 seconds each. Shock in the ice water and drain. Cut the snap peas into thirds.
In a medium skillet, heat the olive oil over low heat. Cook the prosciutto until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain. You may also bake in a 400° oven for 6-8 minutes.
Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, almonds, and crispy prosciutto.
Thoroughly combine all the ingredients for the meatballs in a large bowl.
Form the mixture into 24-30 meatballs and arrange on a large baking sheet.
Bake for 15-20 minutes or until the meatballs are slightly browned on the outside and cooked through.
While the meatballs are baking, whisk together the glaze ingredients in a small saucepan.
Bring the mixture to a boil, whisking until the sauce begins to thicken. Reduce heat to low and continue to whisk occasionally until the meatballs are ready.
Pour the glaze over the meatballs on the baking sheet and toss to coat.
Serve meatballs as an appetizer or with rice or noddles and a vegetable.
1 1/2 lb. mahi mahi fillets or other thick white fish fillets
1/4 cup reduced-sodium soy sauce (use gluten-free if needed)
1 Tbsp rice vinegar or rice wine vinegar
1 juicing orange use about 2 Tbsp. juice, or use store-bought orange juice
1/2 lime juice only, about 1 Tbsp.
1 tsp. sesame oil
For the slaw:
4 cups shredded cabbage,
1 cup shredded carrots
1 small red onion, thinly sliced
1 cup cilantro, chopped
3 Tbsp olive oil
1 tablespoon sesame oil
2 Tbsp rice vinegar
1 tsp honey
1 tablespoon soy sauce
1 Tbsp lime juice
1/2 tsp salt
1/2 tsp chili flakes
1 Tbsp toasted sesame seeds
For serving:
Flour tortillas
More cilantro
Sriracha (optional)
Directions:
Put the fish in an 8 x 8-inch glass or Pyrex baking dish. In a medium bowl, combine the soy sauce, rice vinegar, orange juice, lime juice, and sesame oil. Pour the mixture over the fish and flip with a fork to coat. Let it marinate on the counter for 10 – 30 minutes.
Make the slaw by mixing in a large bowl the cabbage, carrots, red onion and cilantro. Whisk together the olive oil, sesame oil, vinegar, honey, soy sauce, lime juice, salt, chili flakes, and sesame seeds. Pour mixture over veggies and mix to combine. Place in refrigerator until ready to serve.
Preheat the oven to 400 degrees. Remove fish from marinade and place on non-stick baking sheet. Bake the fish, uncovered, for 15 minutes until it flakes easily.
To serve, place fish on tortilla. Top with slaw, cilantro, and Sriracha.
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound Pappardelle pasta, cooked to al dente
Grated Parmigiano, for garnish
Directions:
Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors.
Deglaze the pan with 1/2 cup broth, scraping up all the good bits from the bottom of the pan. Cook for 3-4 minutes or until broth has reduced. Add remaining broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve.
Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
1 large sweet potato, peeled and cut into 1/2” cubes
1 yellow onion, chopped
2 parsnips, peeled and chopped
1 small jalapeño, seeded and diced
3 cloves garlic, minced
1 cup chicken broth
3/4 cup frozen peas
1 cup shredded cheese of choice (cheddar, Monterey Jack, etc)
Directions:
1. Heat a large skillet over medium heat. Add pancetta, break apart and stir until crispy, about 5 minutes. Using a slotted spoon, strain and remove pancetta to paper towel lined plate.
2. To the pancetta grease in the skillet, add the Brussels sprouts. Sauté until browned, about 3-4 minutes. Remove from skillet to a bowl and set aside.
3. Add olive oil to skillet and raise heat to medium-high. Add ground turkey. Season with salt and pepper. Using a wooden spoon, break meat apart and start browning. To the meat add the sweet potato, onion, parsnip, jalapeño, and garlic. Season with salt and pepper. Sauté until turkey is cooked through and veggies start to soften, about 8 minutes.
4. Add chicken broth. Using the wooden spoon, deglaze the bottom of the pan. To simmering broth return the Brussels sprouts and add peas. Stir to combine. Cook until broth has reduced.
5. Reduce heat to low. Top mixture with shredded cheese and cover until cheese is melted. When cheese has melted, remove skillet from heat and top with reserved pancetta. Serve immediately!
Combine lentils, water and bay leaf in a medium saucepan or small pot and bring to a boil. Lower heat to a simmer, stir and cover. Cook over low heat until lentils are tender but still holding their shape, about 20 minutes.
While the lentils are simmering, heat the olive oil over medium heat, then add the pepper, onion, and garlic and saute until very tender and translucent.
When the lentils are tender, drain off a little of the liquid if they look too soupy, then stir in the cooked veggies, oregano, cumin, salt and pepper. Cover, reduce heat to low and cook an additional 5 minutes.
To serve, discard the bay leaf and ladle the lentils over hot cooked rice.
If your pork loin isn’t wrapped in string you can choose to do so. It also works without the string.
Whisk together the olive oil, oregano, cumin, paprika, garlic, orange juice, lemon juice, salt, and pepper in a bowl. Add the pork loin to the marinade. You can do this in a large plastic bag or in a large bowl, covered with plastic wrap. Place the pork in the refrigerator for at least 8 hours, but ideally overnight. Turn the pork once if you can if it is in a bowl.
Preheat the oven to 400°F. Add the pork loin to your roasting pan fat side up. Place the pan in the oven and bake for about an hour or until the internal temperature reaches 165°F. The cooking time will vary based on the thickness of the roast.
Allow the roast to rest for about 10 minutes. Remove the strings if they were in place. Cut the roast into rounds.
Serve the roast pork with your favorite Cuban sides like rice and beans or plantains, or use slices in a Cubano sandwich.
3 large russet potatoes, peeled and cut into 1” pieces
4 cloves chopped, minced
1/4 cup chives, chopped
1/4 cup flat leaf parsley, chopped
1/4 cup dill
2 tbsp. oil
1 tbsp. sugar
1 tsp. Kosher salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
Directions:
Preheat oven to 375°.
In a small bowl mix together the sugar, salt, pepper, and garlic powder (seasonings). Set aside.
Transfer sliced potatoes to a large bowl. Add the seasonings, oil, garlic, and herbs, then evenly coat the potatoes.
Transfer potatoes onto a baking tray lined with parchment paper. Bake in an oven heated to 375 degrees for 30 to 45 minutes or until golden and crispy. Sprinkle with additional salt & pepper and extra herbs and oil.
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