Broccoli Rabe and Provolone Grinders

Ingredients:

White Bean Purée
6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1-15-ounce can cannellini (white kidney) beans with liquid
Kosher salt, freshly ground pepper

Sandwiches
4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons (or more)
fresh lemon juice
Freshly ground black pepper
8 6"–8"-long French rolls, split lengthwise
8 ounces thinly sliced provolone piccante or other aged provolone cheese
1 Fresno chile or red jalapeño, seeded, very thinly sliced

Directions:

White Bean Purée
Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.









Sandwiches
Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool.





Total Time: 45 min
Servings: 8
Recipe By: Bon Appetit

Strozzapreti with Lamb Ragù

Ingredients:

1 Tbsp fennel seeds

1 Tbsp cumin seeds

1 Tbsp Aleppo pepper or 1/2 Tbsp crushed red pepper

1 tsp whole black peppercorns

1 Tbsp EVOO

2 lbs ground lamb

Salt

Black pepper

6 large garlic cloves, coarsely chopped

1 large onion, coarsely chopped

1 large fennel bulb - halved, cored and cut into 1/2 inch dice

1/2 tsp sweet smoked paprika

2 Tbsp harissa

1-14 ounce can whole tomatoes, chopped, liquid reserved

2 cups chicken stock

1 lb dried strozzapreti pasta

1 pint cherry tomatoes, halved

6 scallions, chopped

1/2 cup thinly sliced mint leaves

Freshly grated sheep's milk cheese (pecorino)

Directions:

1. In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes. Let cool, then wrap in cheesecloth and tie into a bundle.



2. Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb to a bowl. Repeat with the remaining lamb.



 3. Pour off all but 2 tablespoons of the fat from the casserole. Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes. Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock. Return the lamb and accumulated juices to the casserole and bring to a simmer.





 4. Cover the ragù and simmer over low heat for 45 minutes, stirring occasionally. Uncover and simmer until thickened, about 50 minutes longer. Discard the spice bundle and season the ragù with salt and pepper.

 5. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the ragù and stir. Fold in the cherry tomatoes, scallions and half of the mint. Season with salt and pepper; transfer to a large bowl. Top with the remaining mint and serve, passing the cheese at the table.











MAKE AHEAD
The lamb ragù can be refrigerated for up to 3 days. Reheat gently.

Total Time: 2 hours 15 minutes
Servings: 8
Recipe By: Food & Wine

Mama's Meatballs and Tomato Sauce

Ingredients:

Sauce
2-28oz cans San Marzano whole tomatoes
1 small shallot, finely chopped
1 clove garlic, finely chopped
8 baby carrots
2 tablespoons olive oil
1/2 cup Parmesan cheese
Salt and pepper to taste

Meatballs
1 1/2 lbs ground chuck
8oz whole milk ricotta cheese
1 cup Parmesan cheese
2 eggs
1 1/2 cups panko bread crumbs
1/4 cups flat leaf parsley, finely chopped
Salt and pepper to taste

Directions:

Sauce
1. Heat oil on low heat in a large skillet.

2. Add shallots and sauté only until tender.

3. Add garlic and be careful not to burn.

4. Pour one can of tomatoes in a blender with the carrots and purée until smooth. Pour into skillet with shallots and garlic.

5. Add second can of tomatoes in blender and purée. Pour in skillet and add the remaining ingredients, let simmer for 30 minutes.


Meatballs
1. Mix ricotta cheese, eggs, parmesan cheese, salt and pepper together.

2. Add remaining ingredients and mix well.



3. Shape meatballs a little larger than a golf ball and add to simmering tomato sauce. I use a skillet large enough to fit all meatballs in at one time.



4. When all meatballs are in the sauce add 1/2 cup water to sauce, bring to a simmer and let cook 15 minutes.





5. Turn meatballs carefully add 1/2 cup water to sauce and simmer 20 more minutes.

6. Transfer meatballs to serving dish sprinkle with Parmesan cheese.

Total Time: 1.5 hours
Servings: 5
Recipe by: My mom

Bacon-Infused Carolina Fish Muddle

Ingredients

1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"–2" pieces
1 pound black or red grouper fillet, cut into 1"–2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley

Directions

1. Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.





2. Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon drippings for croutons.





3. Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.

4. Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.

5. Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.

Total Time: 1.5 hours
Servings: 6
Recipe by: Bon Appetit

Warm Nutty Cinnamon Quinoa

1 cup almond milk
1 cup water
1 cup organic quinoa, rinsed
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons agave nectar

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.





Total Time: 30 minutes
Servings: 4
Recipe adapted from: 101 Cookbooks

Zuchinni Tomato Verrines

Ingredients

2 tablespoons pine nuts
4 medium tomatoes-peeled, seeded and finely diced
1/2 cup finely diced zucchini
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Pinch of ground cumin
1 tablespoon each of finely chopped basil, dill and chives, plus small basil leaves for garnish
Salt and freshly ground pepper
1/2 cup mascarpone cheese, at room temperature
2 large eggs, separated
1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
3 very thin slices of prosciutto, cut in half
finely grated Parmigiano-Reggiano cheese
very thin slices of prosciutto

Directions

1. In a small skillet, toast the pine nuts over moderately low heat until golden, about 4 minutes. In a bowl, toss the tomatoes, zucchini, garlic, olive oil, lemon juice, cumin and chopped herbs. Season with salt and pepper. Spoon the salad into 6 small glasses or jars.

2. In a medium bowl, mix the mascarpone with the 2 egg yolks and grated parmigiano cheese. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold the beaten whites into the mascarpone until no streaks remain. Season with salt and pepper. Spoon the mascarpone cream into each glass over the zucchini salad. Cover each glass with plastic wrap and refrigerate for at least 4 hours.

3. Meanwhile, in a large nonstick skillet, cook the slices of prosciutto over moderately low heat, turning once, until browned and just crisp, about 5 minutes. Transfer the prosciutto to a paper towel-lined plate.

4. Sprinkle the pine nuts over the mascarpone cream, top each verrine with a prosciutto crisp and a few basil leaves and serve.

Total Time: 4.5 hours
Servings: 5
Recipe by: Food + Wine

Strawberry Spinach Salad

Ingredients

1/2 shallot, finely chopped
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled

Directions

In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.





Serves 5
Total Time: 15 minutes