- Heat oil in large skillet set over medium-high heat; cook onion, garlic and oregano for about 2 minutes or until onion starts to soften. Stir in lentils, passata, 1 3/4 cups water, lasagna noodles, salt and pepper; bring to boil.
- Reduce heat to medium-low; cover and cook for 12 to 15 minutes or until pasta is al dente. Top with ricotta and Parmesan cheese; broil for about 1 minute or until top is golden brown. Sprinkle basil over top.
Tip: For extra flavor, add 1/2 cup shredded mozzarella cheese.
- Heat 1 tbsp oil in skillet set over medium-high heat. Season steak with salt and pepper; sauté for 3 to 5 minutes or until browned but still pink inside. Transfer to plate.
- Heat remaining oil in same skillet; sauté onion, garlic, ginger and peppers for 3 to 5 minutes or until peppers are tender-crisp. Add balsamic glaze, oyster sauce, sugar and 1 tbsp water to pan; bring to simmer.
- Return beef and any accumulated juices to pan; stir-fry for 2 to 3 minutes or until beef is coated and cooked to desired doneness. Stir in fish sauce. Spoon over rice; sprinkle with basil.
Tip: Add sliced fresh hot red or green chili peppers if desired.
- Cook brown rice according to package directions. Fluff with fork; set aside.
- Heat oil in skillet set over medium heat; sauté onion, garlic and ginger for 3 to 4 minutes or until golden. Stir in cumin, coriander, cinnamon, turmeric, salt and pepper; cook for 1 minute.
- Add brown rice, pesto, currants and almonds; cook until heated through. Stir in parsley and sprinkle with lemon zest.
Tip: Use cooked quinoa or another gluten-free grain in place of rice if desired.
- Season chicken with taco seasoning, salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 3 to 4 minutes per side or until browned.
- Transfer chicken to slow cooker; top with salsa. Cover and cook on High for 3 hours or Low for 6 hours until chicken is very tender. Shred chicken with 2 forks and return to slow cooker; toss with sauce.
- Assemble shredded chicken in warm tortillas with sour cream, avocado and radishes.
Tip: Switch up taco toppings with shredded Monterey Jack cheese, shredded cabbage, fresh or pickled jalapeño peppers, corn, red onion, green onions, a squeeze of fresh lime juice and/or fresh cilantro.
- Heat 2 Tbs. of the oil in a 10-inch straight-sided sautÈ pan over medium-high heat. Add the onion, saffron, pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, coriander, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1 1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.
- In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.
- Add the dates, pomegranate seeds, pine nuts, and chopped cilantro and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle with cilantro, and serve.
Tip: You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pomegranate seeds and pine nuts until the last minute, so they don’t lose their texture.
- Position a rack 4 to 6 inches from the broiler and heat the broiler to medium.
- Place the baguette slices on a rimmed baking sheet and, using 3 Tbs. of the oil, lightly coat both sides of each slice using a pastry brush. Rub the bread with the garlic halves, transfer to the oven, and toast until light golden brown on both sides, 11/2 to 2 minutes. Season lightly with salt and set aside.
- Put 1/2 cup of the oil in a 1-quart saucepan and heat on low until the oil begins to shimmer. Add the sliced garlic and fry in batches, if necessary, until light golden brown, 1 to 2 minutes. Remove from the oil with a slotted spoon and transfer to a paper-towel-lined plate. Set aside.
- Combine the beans and their liquid, the remaining 1/4 cup oil, 1/2 tsp. salt, the granulated garlic, and red pepper flakes in another 2-quart saucepan and heat on low heat until warmed through.
- Put the peppers in a small bowl and toss to combine. Top the baguette slices with 1 Tbs. of the bean mixture, pressing lightly into the bread. Garnish with the chopped peppers and a slice of the fried garlic, and serve.
Tip: The creamy richness of the beans turns this light and healthy dish into a richly satisfying treat. Serve as an appetizer or hors d’oeuvre, or portion two to a person with a green salad for lunch.
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Oil the grate.
- Generously brush the onion, eggplant, and poblano slices with olive oil and sprinkle with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, 6 to 8 minutes. Transfer the vegetables to a cutting board as they are done. Coarsely chop the onion and pepper.
- In a medium bowl, combine the cheeses and rosemary.
- On a generously floured pizza peel or large cutting board, stretch or roll the dough to an approximately 10 x 14-inch rectangle. Brush dough with olive oil.
- Using both hands, set the pizza dough onto the grill grate. Cook, covered on the gas grill, until the top of the pizza starts to bubble and the bottom gets nice grill marks (but does not burn), 3 to 4 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.
- Brush surface of dough with olive oil and flip, using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over charcoal, or reduce the heat to medium low on a gas grill.
- Distribute half of the cheese mixture on the dough, top with the sliced tomatoes and grilled vegetables, then half of the basil and the remaining cheese mixture. Close the lid and cook for 6 to 8 minutes, or until the cheese has melted.
- Transfer the pizza to a cutting board, and drizzle with olive oil and the remaining basil. Slice and serve.
Tip: A sprinkling of fresh basil complements the smoky grilled vegetables in this pizza.
