This is the soup that saved me after my dad came home from the hospital recently. It's loaded with good things like beans, greens, and pasta and the broth is spicy and invigorating with lots of pepper, garlic, ginger, and chiles.
To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.
So good! If you're looking for an updated take on weeknight spaghetti, this is it. Spaghetti combined with skillet blistered cherry tomatoes and broccoli. Tossed with mint, cashews, chiles, and Parmesan.
I love this curry paste recipe - wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. It's the A.P.C.P. - All-Purpose Curry Paste from Kris Yenbamroong's Night + Market Cookbook.
Braised artichokes - baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night, use them throughout the week to make your lunches A-plus.
Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice. You need it in your cooking repertoire. Here's a list of ways I used it this week.
A friend gifted me a jar of strong pilpelchuma paste a couple of years ago, and I've been making and adapting it since. Here it shows up in a spicy yogurt dressing to top a Mason jar salad I threw together for lunch at the studio - romaine lettuce, mung beans, pepitas, and avocado...