Sweet Potato Gnocchi with Sage & Garlic Butter

Sweet Potato Gnocchi with Sage and Garlic Butter

Ingredients:

2 - 3 large sweet potatoes (depending on size)

1 egg, beaten

2 cups all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

6 leaves fresh sage, or more to taste

1 -2 garlic cloves diced

Directions:

1. Peel and microwave sweet potatoes for 12 minutes on high

2. Mash sweet potatoes in a large bowl (or use a ricer, it's easier!). Let cool, at least 15 minutes. Add the gg and mix with a fork. Mix in all-purpose flour gradually using a spoon. Knead together as dough becomes tougher. Wrap the dough in plastic wrap and refrigerate for at least 1/2 hour.

3. Dust your work surface with flour. Place your dough on the surface, cut into 8 pieces.

4. Take one piece, roll it out into a sausage about 1/2" diameter. Cut into 1/2" sections. Roll across a fork or gnocchi board to roll up into their final shape. Repeat with the remaining parts of dough.

5. Bring a large pot of water to boil. Cook the gnocchi until they float in the boiling water, about 4 minutes.

6.   Combine the olive oil, butter, sage, and garlic in a sauce pan over medium-low heat. Cook and stir until butter is melted and flavors are combined. Add the gnocchi.

7. Serve in bowls or plates. Top with Parmesan to taste.

Cold Peanut Noodles

Sheet Pan Shrimp Boil

Mexican Street Corn

Mexican Street Corn

Ingredients

4-6 ears sweet corn husks pulled back and silks removed

 2 tablespoons cold butter
1 teaspoon chili powder
1/4 cup mayonnaise

1/2 cup chopped fresh cilantro
2 ounces crumbled cotija cheese smoked paprika to taste
1 lime cut into wedges

Instructions

1. Preheat grill to medium-high.


2. Rub ears of corn with cold butter (easier to coat the raw ears of corn evenly)


3. Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.

4. Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.

5. Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle cotija, cilantro, and smoked paprika over cobs. Serve with lime wedges.

Avocado Toast with Roasted Tomatoes

Avocado Toast with Roasted Tomatoes

Ingredients:

3 roma tomatoes

 Italian seasoning

extra virgin olive oil

sea salt   

2 ripe avocados


juice from 1 lime


4 slices whole-grain bread or bread of your choice

flat leaf parsley for garnish


balsamic glaze (make ahead, recipe below)


red pepper flakes (optional)

Mozzarella cheese (optional)

Directions:

1.    Pre-heat oven to 375 degrees and line a shallow pan with parchment paper. 


2.    Slice tomatoes and place on baking pan. 


3.    Sprinkle with the italian seasoning, sea salt and drizzle with a bit of olive oil. 


4.    Roast the tomatoes 15 to 20 minutes.

5.     While the tomatoes are roasting, cut avocados in half, remove pit, and scoop the flesh into a medium bowl.

6.    
Add the lime juice and mash the avocados with the back of a fork until the desired texture is reached.

7.    
Toast the bread in a toaster or in the oven.

8.    If you use mozzarella, put it on the toast at this point and melt in the mic. 20-30 secs.)

9.     
Spread the avocado mash over the toast, place slices of tomato over the avocado mash, drizzle with balsamic glaze and garnish with flat leaf parsley and red pepper flakes.

10. 
Serve immediately. 


* Balsamic Glaze: In a small pot, mix 1 cup balsamic vinegar with ¼ cup brown sugar, heat to simmer then on low until it thickens (about 15-20 mins).

Apple Stuffed Pork Chops

Apple Stuffed Pork Chops

Ingredients:

¼ cup chopped onions

¼ cup butter

3 cups fresh bread crumbs

2 cups chopped apples

¼ cup chopped celery

1 teaspoon thyme (optional)

1 teaspoon rosemary (optional)

½ cup beef broth or stock

¼ teaspoon salt

6 (1-1¼ inch) thick pork chops (I prefer boneless)

salt and pepper to taste

1 tablespoon vegetable oil

Directions:

1.     Preheat oven to 350 F.

2.     In a large skillet sauté onion in butter until tender. Remove from heat to a large bowl. Add the bread crumbs, apples, celery, beef stock, thyme, rosemary, and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste.

3.     In Skillet, heat oil to medium high and brown chops on both sides. Place the browned chops in a lightly greased 9 x 13 inch baking dish. Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove cover and bake for another 20-30 minutes, until juices run clear.

4.     Remove from oven and let set for at least 5 minutes.

·      You can add 1/4 cup or so of raisins for a little more sweetness.

·      Stale bread or even hot dog/hamburger buns can be used for the bread.

Pasta with Pistachios Tomatoes and Mint

Pasta with Pistachios, Tomatoes, and Mint

Ingredients

12 ounces short pasta

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil, plus more to serve

1 pint cherry tomatoes, halved

1/2 cup shelled roasted pistachios, finely chopped

1 tablespoon grated lemon zest

2 tablespoons roughly chopped fresh mint

Grated Parmesan or pecorino Romano cheese, to serve

Cook the Pasta

In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al denté. Reserve about 2 cups of the cooking water, then drain the pasta.

Cook the Sauce

¼ cup extra-virgin olive oil

1-pint cherry tomatoes, halved

½ cup shelled pistachios, finely chopped, kosher salt, and ground pepper.

In a 12” skillet over medium heat, combine the oil and the tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4-6 minutes.

Stir in ½ the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.

Toss the Pasta with the Sauce

1 Tablespoon grated Lemon Zest

2 Tablespoon Roughly Chopped Fresh Mint

Grated Parmesan or Pecorino Romano cheese to serve

Add the Pasta and Lemon Zest, then cook, stirring frequently, until the pasta is al denté and has absorbed most of the liquid but is still quite saucy, 2-4 minutes.

Off heat, stir in the mint, then taste and season with salt and pepper. If the pasta is dry, add more cooking water, 1 tablespoon at a time. Transfer to a serving bowl, then sprinkle with the remaining pistachios and drizzle with additional oil. Serve with cheese