one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
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
when excess oil
can be poured without breaking
it’s ready to flip
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
let the brussels sprouts
brown until almost burned and
then add the gnocchi
source, 3 servings
1 lb gnocchi, 1 lb brussels sprouts, halved; zest and juice of 1 lemon, 1 T olive oil, 1 T maple syrup, salt, pepper, red pepper flakes
heat everything except gnocchi, brown sprouts, add gnocchi, brown
a can of pumpkin
can have winter squash, hubbard,
golden delicious
1 box oven-ready lasagne, 1 can pumpkin, 2 caramelized onions, 4 c greens, 1 c goat cheese, 1 c ricotta, 1 c mozzarella, herbs, 1 c sundried tomatoes
layer in an oiled 9×13 dish, 375 F, 45 minutes or until noodles are tender
the amaryllis
only opens the blossom
facing towards the east
4 servings
olive oil, 1 can diced tomatoes, 4 c broth, 1 can artichokes hearts, drained; 1 T lemon juice, 1 T Italian herbs, 2 c Israeli couscous, parm
coat a cast-iron pan with oil, cover with tomatoes, broth, artichokes, lemon, couscous, herbs, parm, 450 F until pasta is done, finish under the broiler, stand 20 minutes, serve with red pepper flakes
for the roasted squash
use very little oil
to mimic french fries
source, 10 servings
5 c butternut squash, cubed, roasted in the oven with salt, pepper, olive oil, smoked paprika; 1 onion, sliced thin and caramelized on the stove in oil; 1 lb orecchiette, cooked al dente; 1 lb kale leaves, 1/4 c fresh sage, chopped; 1 c cream, 1 c white wine, 2 c broth, 2 t minced garlic, 1 c raw butternut squash cubes
heat the raw squash with oil and garlic and cook 5 minutes, add 1/2 c broth and reduce 5 minutes, add kale, onion, wine, and remaining broth and reduce 10 minutes, add cream and reduce heat, add sage, pasta, and squash, serve with parm
