couscous cake

the chipmunks who eat

the fallen-down birdseed have

gone on vacation

source, 6 servings

sauce: 2 peppers, halved; 1 tomato, halved; 1 bulb garlic, top cut off; 1 onion, top cut off; olive oil, kosher salt & pepper, 2 T sherry vinegar, 1 T maple syrup; cake: 2 c israeli couscous, cooked in salted water; kosher salt & pepper, 8 green onions, halved, fried in olive oil until crispy; olive oil, 6 oz spinach, wilted in hot olive oil; 1 c full fat plain yogurt, 1 c shredded mozzarella, 1/2 c grated pecorino, 1/3 c flour, 2 eggs, 2 T minced garlic, 1 T coriander, 1 T basil

sauce: roast veggies with little oil, salt & pepper, on foil, garlic & onion wrapped in foil, 425 F, 40 minutes; blend with rest and more olive oil; cake: combine all but some fried onions, press into hot well-oiled pan, cook 10 minutes, slide onto plate, cook other side 10 minutes, adding oil and shaking pan as needed; top with more pecorino and remaining onions

lemon ricotta pasta

reserve 2 cups of

pasta cooking water, though

all might not be used

source, 6 servings

1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil

heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper

artichoke dip pasta

geese fly overhead

the dog jumps in the air, a

silhouette at dusk

source, 5 servings

8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper

heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes

tomato garlic pasta salad

make garlic oil

in the morning, after lunch

add the tomatoes

source, 6 servings

1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced

layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes

bowties with corn

crush the corn with the

side of the spoon while cooking

for a creamy sauce

source, 6 servings

1 lb bowties, cooked, 1/2 c water reserved; 1 T olive oil, 1/2 stick butter, 6 scallions, cut up; 3 c corn kernels, 1/2 c grated parm, 1/4 c basil, zest & juice of 1 lemon, salt & pepper; toppings: parm, red pepper flakes

cook oil, butter, spices, onion whites 3 minutes, add corn, cook 3 minutes, add water, parm, cook 5 minutes, mashing; add pasta; remove from heat, add lemon, basil, onion greens

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

eggplant pasta salad

dandelions don’t

want to be told not to come

back up for a week

source, 4 servings

1 eggplant, quartered, sliced, roasted with oil, salt, pepper, 425 F until dark brown; 1/2 lb pasta, cooked; dressing: 3/4 c walnuts, 3 T parm, 1 t minced garlic, thyme, salt, pepper, 2 T sherry vinegar, 1/4 c olive oil, 2 T sundried tomatoes; toppings: 2 oz ricotta salata, parsley, basil, olive oil, sherry vinegar

make dressing in food processor, combine, serve warm or cold

baked gnocchi

gnocchi from the fridge

section of the store works best

but any will work

source, 4 servings

1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes

bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot

fried spaghetti pie

when excess oil

can be poured without breaking

it’s ready to flip

source

1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes

combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes