spinach salad with strawberries

I have no idea how long this salad really takes to make since I usually sugar the cashews and fry the wontons and cook the bacon ahead of time...

 

the goods:

 

salad:

1 large head red leaf lettuce, washed and broken into pieces

1 package fresh spinach, stems trimmed

1/3 cup bacon pieces, cooked and well drained

1 cup sliced strawberries

1/2 cup red bell pepper, chopped

15 wontons cut into thin strips and fried in hot vegetable oil, drain on paper towels

 

sugared cashews:

1/3 cup sugar

1 cup cashew pieces

 

dressing:

2 tablespoons red wine vinegar

3 tablespoons sugar

1/2 cup olive oil

1/2 teaspoon dry mustard

1/2 cup strawberry jam

 

Mix dressing ingredients together until well blended.

 

When ready to serve, place lettuce, spinach, bacon, and strawberries into a large bowl and toss. Add salad dressing little by little, tossing to combine until reaching the desired amount. Add sugared cashews and wontons last. Serve immediately.

linguine with sausage and peppers... 30 minutes

 

the goods:

 

1 pound linguine

1 pound turkey sausage, casings removed

6 garlic cloves, thinly sliced

4 yellow bell peppers, ribs and seeds removed, thinly sliced

4 tablespoons butter

4 cups baby spinach

In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 and 1/2 cups of the pasta water; return pasta to the pot.

 

Meanwhile, cook the sausage and 2 tablespoons water in a large covered nonstick skillet over medium until the fat renders, about 5 minutes. Uncover; raise heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 minutes.

 

Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 minutes. Add 3/4 cup of the pasta water and the butter; swirl to combine. Transfer to the pot. Add the spinach; season with salt and pepper. Toss; add more pasta water as desired. Serve immediately.

spaghetti with three-tomato sauce... 35 minutes

 

the goods:

 

1 pound spaghetti (I used whole wheat)

1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved

4 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes

1 can (28 ounces) whole peeled tomatoes

1 pound cherry tomatoes, halved

 

In a large pot of boiling salted water, cook the spaghetti until al dente according to package directions. Drain, reserving 1 cup of the pasta water, return pasta to the pot.

 

Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add the garlic and red pepper flakes; cook until fragrant, 30 seconds. Add the canned tomatoes (with juice) and sun-dried tomatoes. Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes. Add the cherry tomatoes; simmer until soft, about 10 minutes.

 

Add to the pasta. Season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

spring risotto with peas and zucchini... 1 hour

 
the goods:

2 cans (14.5 ounces each) chicken broth
3 tablespoons butter
2 large zucchini, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 and 1/2 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup- grated Parmesan cheese, plus more for garnish

 

 

Heat the broth and 2 and 1/2 cup water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to medium-low. Add the onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to medium. Add the rice; cook, stirring, until translucent around the edges, about 3 minutes. Add the wine; cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total.

Add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from the heat. Stir in the remaining tablespoon butter and the Parmesan, Serve topped with more cheese.

 

tequila fajitas with pico de gallo... 30 minutes (plus marinating)

 

the goods:

 

1/2 cup vegetable oil

1 yellow onion, thinly sliced

2 cloves garlic, chopped

1 jalapeno chile, ribs and seeds removed, minced

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

1 tablespoon chile powder

2 tablespoons chopped fresh cilantro

1 tablespoon tequila

1 and 1/2 teaspoons salt

1 skirt steak or flank steak, trimmed of fat and silver skin

 

small flour tortillas, warmed in the microwave between two damp paper towels

 

pico de gallo:

2 tomatoes, chopped

3 scallions, thinly sliced

1/4 cup chopped fresh cilantro

1 jalapeno chile, ribs and seeds removed, minced

juice of 1 lime

salt

 

In a large zip-top bag, combine the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro, tequila, and salt. Score the steak a few times across the grain. Place steak in marinade bag and massage to coat and combine. Let marinate overnight in the refrigerator. Let sit at room temperature for 30 minutes prior to grilling.

Make the picco de gallo: Mix together the tomatoes, scallions, cilantro, jalapeno, lime juice, and salt to taste in a bowl. Set aside.

Heat your grill to high heat. Clean and oil hot grates. Remove steak from marinade (reserving marinade) and grill directly over high heat for 4-5 minutes on each side, turning once. Transfer to a cutting board and tent loosely with foil.

Meanwhile, heat a cast-iron skillet to high and, using tongs, grab onions out of marinade bag and place in the hot skillet. Cook until most sauce has been absorbed and onions are soft and golden, about 10 minutes.

Warm tortillas, slice steak against the grain into bite-sized pieces. Place meat on tortillas, topped with onions and pico de gallo.

shrimp pad thai... 45 minutes

 

the goods:

 

8 ounces rice-stick noodles

1/4 cup tomato-based chile sauce

1/4 cup fresh lime juice

2 tablespoons Asian fish sauce

2 tablespoons light brown sugar

4 tablespoons vegetable oil

4 garlic cloves, minced

1 pound peeled and deveined medium shrimp

1 can (14.5 ounces) bean sprouts, drained and patted dry

8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces

1 large egg, lightly beaten

cilantro, lime wedges, and red-pepper flakes, for serving

 

Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

In a small bowl, whisk together the chile sauce, lime juice, fish sauce, and brown sugar. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, and cook until fragrant, 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with noodles and chile sauce mixture; cook, tossing, until combined, 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve with lime wedges and topped with cilantro and a pinch of red-pepper flakes.

cod with leeks and tomatoes... 35 minutes

 

the goods:

 

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry

1 teaspoon freshly grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil

3 sprigs fresh thyme

2 and 1/2 cups cherry tomatoes (about 12 ounces)

4 cod fillets

 

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.

Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of cod with salt and pepper; place on top of vegetables.

Cover the dish and bake until fish is opaque throughout, 15 to 20 minutes. Serve immediately.