zucchini gratin

slice outside and then

the kitchen won’t get covered

with zucchini juice

previous version, 4 servings

1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice

heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil

farro & tomatoes in corn stock

boil the corn cobs

in salted water for 10

minutes and it’s done

source, 4 servings

3 corn cobs + 4 c water + 1 t salt, boiled 10 minutes; kernels from 3 ears corn, 3 tomatoes, cut up; 2 leeks, cut up; kosher salt & pepper, 1/2 c white wine, 2 T butter, 2 T olive oil, 1.5 c pearled farro, 3/4 c grated parm, zest & juice of 1 lemon, basil

heat leeks, oil, butter, salt & pepper, cook 5 minutes; add farro, cook 1 minute, add wine, boil most off, ladle in hot stock over 15 minutes, stirring, add water if needed; add tomatoes, corn, cook 15 minutes or until farro is done, add zest & juice, parm; remove from heat, add basil, top with parm & red pepper flakes

pasta with tomato sauce & cheese

making cheese takes less

time than driving to the store

and bringing cheese back

source, 4 servings

1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes

cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half

peppery zucchini bake

cacio e pepe

made the easiest way — with

grain-cooking water

serves 4

3 c cooked grains; 1 c grated parm + 1 T black pepper + cooking water from grains to form a sauce; 4 zucchini, sliced thin, seared in oil & salt; basil

arrange grains, zucchini in an oiled baking dish; 400 F, 20 minutes; broil; add basil

quinoa tomato gratin

chop tomatoes but

leave a few slices to place

on top for baking

source, 4 servings

4 tomatoes, chopped; 2 T olive oil, 2 T minced garlic, 1 onion, chopped; 2 zucchini, chopped; salt & pepper, 2 T thyme, 1 c rainbow quinoa, cooked; 3 eggs, 1/2 c cubed gruyere, 2 T basil

in a skillet cook onion, garlic, oil, spices 5 minutes; add zucchini, cook 5 minutes; add tomatoes, cook 5 minutes; stir in all but basil, 375 F, 45 minutes, top with basil

tomato tart

a late-night package

delivery truck or just

25 bullfrogs?

source, 3 servings

dough: 1 c flour, 1/2 c cornmeal, 1/4 t kosher salt, 10 T cold butter, 1/2 c grated cheddar, 1/2 c cold water: chopped together, chilled 30 minutes, rolled out to 1/4-inch on parchment; 1 c grated cheddar + kosher salt & pepper; 3 tomatoes, sliced, well salted with kosher salt, rested 30 minutes, drained; 2 T cider vinegar + 2 T honey + 5 thyme sprigs, simmered; 2 T olive oil + 3 T minced garlic, caramelized; 1 egg + 1 t water

assemble on parchment on rimmed baking sheet in order, fold dough to form 1/2-inch crust before egg wash; 425 F, 35 minutes

deep dish pizza

put scissors next to

the pizza and people can

cut their own slices

source

dough: 1 3/4 c + 2 T flour, 3/4 c warm water, 1 T olive oil, 3/4 t kosher salt, 1/2 t yeast; 1.5 T olive oil, 1 1/4 c grated mozzarella, 1/2 c tomato sauce, herbs, parm

mix dough; rest 5 minutes, fold 3x, fold & rest 4x total; rest 40 minutes, chill overnight, oil dough, press & dimple into oiled skillet, rest 15 minutes, press & dimple, proof 2 hours, sprinkle 1 c cheese over entire dough, add sauce, rest of cheese; 450 F 25 minutes on bottom rack; remove, add herbs & parm, loosen from pan with knife

pea greens paella

remove the curly

tendrils from the pea shoots first

or just leave them on

source, 4 servings

4 c hot broth + pinch saffron, 3 T olive oil, 1 onion, cut up; 2 c rice, kosher salt & pepper, zest & juice of 2 lemons, 2 c pea greens

cook onion, oil, salt, pepper in a skillet 5 minutes; add rice, cook 2 minutes; add rest; 500 F, 25 minutes

cheesy tomato rice

it’s light at bedtime

it’s light in the morning, light

switches never touched

source, 6 servings

2 T olive oil, 1 onion, chopped; 1 chile, chopped; 10 roma tomatoes, halved; 1 T kosher salt & pepper, 3 c rice, cooked; 2 c shredded cheddar

cook onion, spices, chile in oil in a cast iron pan 5 mins; add tomatoes, cook 5 minutes or until tomatoes wilt; add rice; sprinkle cheese, broil, serve with red pepper flakesĀ 

crispy zucchini, white beans, & pesto

serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes