This all happens in half an hour in the pan. It’s also a great way to use up leftover, cooked root vegetables, which would make it even quicker. If you are vegan, skip the cheese and eggs and use 3 1/2 ounces/100 g of soaked cashews blended with 1/3 cup/100 ml of cold water in place of the yogurt. I make this for my family a lot, and it’s really good this way, too.
Ingredients
Ingredients
I love this dish, a rich savory pie made with whatever greens I find at the farmers’ market. I’ve made it with kale, Swiss chard, collard greens, radish tops, beet greens, half a bunch of parsley—if it’s green and leafy, it’s going in the torta! A generous amount of olive oil and grated Parmigiano-Reggiano enriches the greens and prevents the torta from feeling too restrained, too healthful. Serve thin wedges of this as a starter.
I learned to make these eggy disks not long after moving to Italy because I loved eating them. Though called frittata in Italy, they bear little resemblance to any of the thick frittatas often served for brunch in the States. It’s basically a very thin, herb-packed omelet that is cooked like a pancake—sizzled on one side until a golden crust forms, cooked over low heat until the top sets, then flipped with a wide spatula and browned on the other side.
Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for you. I could go on about the healthfulness of this dish, with the kale and quinoa and all, but I’d much rather tell you how delicious it is. Make this tonight; it’s delish.
Once you have tried quivering, molten feta with a delicious combination of flavorings, you might never go back to eating feta any other way. And you will also understand why I have stated that this recipe serves 2 when, technically, it could stretch to 4. If you really struggle to find grape leaves, don’t worry – simply wrap up the cheese in some parchment paper instead, much the way you would wrap a present. I like to serve these with flatbread.
I have been making broccoli sandwiches for myself since I was a kid. In high school, I would sauté broccoli and put it on top of mashed potatoes between two slices of bread. In my early twenties I got hooked on steamed broccoli with ham and cheese on a sesame seed hamburger bun. Now I roast it and top it with mayo, pickled lychees, pine nuts, and a salty, crumbly cheese.
Toasted sliced almonds add a streusel-like crunch to the tops of these Southern bramble-meets-orchard bars.
Ingredients