Meatballs with Figs and Pearl Onions

Jerusalem Cookbook

Penne with Rose Sauce

from Vegan Comfort Classics

1 lb penne
5-6 cups rose sauce (this made a ton of leftover sauce)
1/2 cup parm
red pepper flakes

Philly Cheesesteaks

from Vegan Comfort Classics

We used store-bought seitan and it was delish!

"Chicken" Pot Pie

from Vegan Comfort Classics cookbook.

We used "the dough" from the cookbook but it calls for puff pastry.

Banh Mi Bowl

from Vegan Comfort Classics cookbook

Barley Risotto with Mediterranean Feta

From Ollengetti's Jerusalem cookbook

We used quinoa instead of barley.  Next time, try a larger grain like Israeli couscous.

Potato Greek Salad

From Vegan Comfort Classics

Korean Vegetarian Beef

(this makes a double recipe to have some leftovers)



INGREDIENTS

• 2 packages beef substitute crumbles
• 1/2 cup brown sugar, lightly packed (originally called for 1 cup which was way too much)
• 1/2 cup light soy sauce
• 2 tablespoon olive oil
• 2 tablespoon sesame oil
• 2 large onion, thinly sliced
• 6 cloves garlic, minced
• 4 tablespoons fresh ginger, grated
• 1 teaspoon dried red chili flakes
• 1 teaspoon ground black pepper (or less)
• 2 teaspoon sesame seeds
• 8 cups basmati rice,cooked (we used brown rice)
• 1/2 cup green onions,thinly sliced (optional)
• 4+ cups broccoli

INSTRUCTIONS

1. In a skillet, over medium heat, sauté the onions in olive oil until slightly caramelized; add the garlic and veggie round ground and continue to sauté for another 5 minutes.
2. Add the soy sauce, sesame oil, ginger, dried red chili flakes, ground black pepper, and brown sugar. Stir well into the veggie ground round mixture.
3. Steam broccoli on the side
4. Continue to sauté until all of the liquid is absorbed - about 4-5 minutes.
5. Add in the sesame seeds and stir to incorporate.
6. Serve over cooked rice and top with sliced green onions.

Shepherds Pie & Gravy

From Vegan Comfort Classics

Pad Thai

INGREDIENTS
for the pad thai:

• 8 oz pad thai noodles
• 1 zucchini (maybe)
• 1-2 bell peppers
• 1/2 onion
• handful of carrots
• 4 tablespoons oil
• 2 egga, beaten
• 1/2 cup peanuts, chopped
• 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

for the sauce (do not double):

• 4 tablespoons  tamari
• 3 tablespoons brown sugar
• 3 tablespoons vegetable broth
• 2 tablespoons white vinegar
• 1 teaspoon chili paste (sambal oelek)

INSTRUCTIONS

• Place the uncooked noodles in a bowl of hot water to soak for about 10 minutes.
• Spiralize or mandolin the vegetables
• Mix all ingredients for the sauce
• Heat 2 tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
• Add another 2 tablespoona of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. 
• Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. 
• Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
• Add in the vegetables, toss together, and remove from heat. 
• Stir in the peanuts and herbs and serve immediately.

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds

INGREDIENTS

• 8 ounces spaghetti
• 1/2 - 1 cup pesto
• 8 ounces spinach or other green (lightly sauteed if a heartier green)
• 2 cups edamame (ideally sauteed slightly)
• Juice from 2 lemons (plus fresh lemon wedges for serving)
• 3/4 cup almonds, crushed and lightly toasted

INSTRUCTIONS

• Heat a large pot of water to boiling, and cook pasta until al dente. Strain and rinse with cold water.
• In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed 
• On a low heat, toast crushed almonds until just fragrant. 
• Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. 
• Garnish pasta with the toasted almonds.

Note: does not stay overnight very well as it loses some flavor

Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps

INGREDIENTS

Jamaican Jerk Jackfruit:

• 20 oz can young green jack fruit
• 2 tsp oil divided
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp parsley
• 1/2 tsp salt
• 1 tsp paprika
• 1/2 tsp cayenne
• 1/4 to 1/2 tsp black pepper
• a good dash of cinnamon, nutmeg and all spice.
• 1 tsp or more lime juice
• 2 cups water
• 1/4 to 1/2 tsp sugar or other sweetener

Caribbean Black Beans:

• 1 tsp oil
• 1 cup chopped onion
• 4 cloves of garlic finely chopped
• 2 15 oz can black beans or 1.5 cups cooked
• 1/2 tsp all spice
• 1 tsp thyme
• 1/2 tsp cayenne (optional)
• 1/2 tsp salt or to taste, depends on the beans
• 3 tbsp orange juice or 4 tsp lemon juice + 1/2 tsp sugar
• 1/2 cup water

Other additions:

• Chopped mango
• sliced cucumbers or pickles
• cilantro or baby greens
• salt pepper, lemon or lime juice
• large tortilla wraps

INSTRUCTIONS 

Jamaican Jerk Jackfruit:

• Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
• Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
• Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
• Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edges. Serve this in wraps, sandwiches, tacos, nachos.

Caribbean Black Beans:

• Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
• Add black beans, spices, water and orange or lime juice and simmer for 10 mins. Stir occasionally.
• Make the wraps:
• Layer the black beans, then cilantro or chopped baby green, then a good helping of the jerk jackfruit, then cucumber and mango, lemon, salt and pepper. Fold into a burrito and serve.

Homestyle Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt

• 1 1/4 cups warm milk (not hot) (dairy or non-dairy)
• 1 large egg
• 1 tablespoon butter, melted, 
• 1 teaspoon vanilla extract

Instructions:

• Whisk flour, sugar, baking powder and the salt in a medium bowl.
• Warm milk in microwave or on top of stove until lukewarm, not hot. 
• Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
• Add dry and liquid ingredients

Chilled Ramen

Noodles Ingredients

• 12-20 ounces dried ramen noodles
• Kosher salt
• 3 Persian cucumbers, cut into ½-inch pieces
• 1 small red or orange bell pepper, very thinly sliced
• ½ cup thinly sliced radishes
• ¼ cup thinly sliced basil
• 1 cup non-dairy milk
• 1-2 tbsp grapefruit zest (or lemon and orange) - chopped
• 1/4 cup soy sauce
• Plain unsweetened granola or fried shallots, garlic chips, unsalted, dry-roasted peanuts, and/or any other store-bought crunchy toppings you want (for serving)
• see below for other ingredients

Noodles Instructions

• Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.
• Toss cucumbers, bell pepper, and radishes with 3-4 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.
• Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.
• Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.

Sichuan Chili Paste Ingredients

• 1 1-inch piece ginger, peeled, very finely chopped
• ¼ cup toasted sesame oil
• ¼ cup vegetable oil
• 4½ teaspoons crushed red pepper flakes
• 1 tablespoon paprika
• 4 teaspoons toasted sesame seeds
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon raw or granulated sugar
• 1 tablespoon red or white miso
• 1 tablespoon sake
• 1 tablespoon Sichuan peppercorns

Sichuan Chili Paste Instructions

• Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. 
• Let bubble gently 30 seconds, then remove from heat. 
• Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. 
• Return paste to a gentle simmer, then let cool.

Do Ahead: Sichuan chili paste can be made 1 month ahead. Cover and chill.

Miso Tare Ingredients

• 2 scallions, thinly sliced
• 1 1½-inch piece ginger, peeled, finely grated
• 1 apple wedge (about ⅛ of apple), peeled, finely grated
• 2 garlic cloves, finely grated
• ⅔ cup white, sweet white, and/or red miso
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon sake
• 1½ teaspoons toban djan (chili bean paste)
• ½ teaspoon crushed red pepper flakes

Miso Tare Instructions 

• Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

Do Ahead: Miso tare can be made 1 month ahead. Let cool; cover and chill.

Soba with Tofu and Miso-Mustard Dressing

INGREDIENTS

• 3 tablespoons fresh lemon juice
• 3 tablespoons white miso
• 1 tablespoon spicy Chinese or Dijon mustard
• 1 teaspoon pure maple syrup
• 1 garlic clove, finely grated
• ½ cup olive oil

• 8 ounces dried soba noodles
• Kosher salt
• 3 scallions, thinly sliced on the diagonal
• 8 ounces store-bought braised tofu, cut into matchsticks (we did pan-fried)
• 2 cups pea shoots
• 1 cup thinly sliced sugar snap peas
• 1 cup thinly sliced red radish
• 2 toasted nori sheets, crumbled

RECIPE PREPARATION

• Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.

• Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

• Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Greek Lemon Garlic Roasted Potatoes

• 2lb medium sized potatoes, peeled (or small potatoes with skin on)
• 2-3 garlic cloves, minced
• 2 tablespoons yellow mustard
• 4 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon dry oregano (or fresh)
• 1/2 cup extra virgin olive oil
• salt, pepper

• Preheat the oven to 390 Fahrenheit.
• Cut the potatoes in medium wedges or chunks
• Par boil the potatoes for 3-4 minutes
• Put potatoes into a baking dish and mix the other ingredients in
• Bake covered with foil for 1 hour (mix 1 time in the middle)
• Reduce temperature to 350 (375?)
• Uncover and cook for 30 minutes, mixing 1-2 times in between

Chorizo Polenta Lasagna

Chipotle-Veggie Tacos

INGREDIENTS:
8 oz small red potatoes
2 tbsp olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced 1/4" thich
4 cups stemmed, torn chard
corn or flour tortillas, warmed
a few chipotle peppers in adobo, slivered
crumbled feta or cotija cheese
lime wedge or juice

2 servings


INSTRUCTIONS:

• In a medium pot, cook potatoes, uncovered, on boiling salted water, 10 minutes or until tender.  Drain, let cool.  Press to 1/2" thickness.
• In a skillet, heat oil over medium heat.  Add potatoes and cook 10 minutes, then flip and cook on the other side for 10 minutes or until crispy.
• Add onion and garlic, cook and stir for 2 minutes
• Add zucchini, cook and stir for 3-5 minutes
• Add chard, cook, covered for 3-5 minutes or until wilted, stirring once
• Serve in tortillas topped with chipotle pepper and cheese.  If desired, serve with lime wedges

Moroccan Couscous

Thug Kitchen

Cauliflower Tacos

Thug Kitchen

with Quick Lime Slaw
with Fire Roasted Salsa

BBQ Bean Tacos

BBQ Bean Tacos (Burritos) with peach salsa and spanish rice

Thug Life Cookbook

Tortilla Espanola

Ingredients

8 large eggs
Kosher salt
2 cups (475ml) extra-virgin olive oil (see note)
1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
3/4 pound (350g) yellow onions, thinly sliced


Directions

1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

2. Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.

3. Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. 

4. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes.

5. Meanwhile, wipe out skillet. Add 3 tablespoons reserved frying oil to skillet and set over medium-high heat until shimmering. 

6. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

7. Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel), and, in one very quick motion, invert tortilla onto it. 

8. Add 1 more tablespoon reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. 

9. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. 

10. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

11. Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. 

Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.

Granola

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts and/or seeds 
• ½ teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 1/4  teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 10 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
5. Mix the fruit in and press down again.
6. Bake for 12-14 more minutes.  The granola will further crisp up as it cools.
7. Let the granola cool completely, undisturbed (at least 45 minutes). 
8. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
9. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Passover Apple Cake

INGREDIENTS

Nonstick spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal
2 teaspoons finely grated lemon zest
1 tablespoon plum brandy, such as Slivovitz, or regular brandy
2 tablespoons honey
1/4 cup finely chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.

2. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake, and slice. Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.

Tortilla Soup

From Thug Kitchen cookbook

Soba Noodles and Eggplant

From Thug Kitchen cookbook

Zucchini Muffins

INGREDIENTS

• ¾ cup roughly chopped raw walnuts or pecans (optional)
• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup honey or maple syrup
• 2 eggs
• ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
• 1 ¾ cups white whole wheat flour or regular whole wheat flour

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray 
2. Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
4. Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. A few lumps are ok! Gently fold in the toasted nuts now, if using.
5. Divide the batter evenly between the 12 muffin cups. Bake muffins for 16-19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Meatless Chili

4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco

Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. 

Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

Pour the black beans into the slow cooker and set to Low. 

Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. 

Stir gently and cover. Cook on LOW for 6 to 8 hours.

Vegetable Paella

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped fine
• 1 ½ teaspoons fine sea salt, divided
• 6 garlic cloves, pressed or minced
• 2 teaspoons smoked paprika
• 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
• 2 cups short-grain brown rice
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 3 cups vegetable broth
• ⅓ cup dry white wine or vegetable broth
• ½ teaspoon saffron threads, crumbled (optional)
• 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
• 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
• ½ cup Kalamata olives, pitted and halved
• Freshly ground black pepper
• ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
• 2 tablespoons lemon juice, plus additional lemon wedges for garnish
• ½ cup frozen peas

INSTRUCTIONS

1. Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven or skillet with snug fitting and oven-safe lid (preferably 6 quarts/11-to-12” in diameter or bigger), although I got by with our 4 quart high-sided pan.
2. Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
3. Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
4. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
5. Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
6. Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
7. For optional socarrat (crispy bottom—beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
8. Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

Orzo Risotto with Winter Squash

INGREDIENTS

• 2 tablespoons unsalted butter
• 2 cups uncooked orzo
• 5 cups vegetable broth
• ¾ cup grated Parmesan cheese 
• Vegetables! We did a pre-roasted acorn squash and sauteed mushrooms
• Salt, pepper and spices to taste (I added Italian spices)

INSTRUCTIONS

1. Melt butter in a large heavy saucepan . Sautée vegetables like onions, mushrooms and garlic in the butter until tender.
2. Add uncooked orzo and stir to coat. Add vegetables and pour in broth. Bring to boil and cook until orzo is tender, about 7-10 minutes.
3. Remove from heat, stir in Parmesan and pre-cooked vegetables (like oven-roasted butternut squash or lightly steamed broccoli) and cover. Let rest 5 to 8 minutes. Season with salt and pepper and tamari (it’s great with sweet winter squash).

NOTES

• The orzo recipe serves 4 to 6 people. It is great as an entrée or side dish, and it makes for mean leftovers!

from Cookie and Kate