Vegetable pasta primavera
¼ c olive oil
1 # green beans, sliced thinly
1 # zucchini, cut into thin shreds or zoodles
1 # tomatoes, diced
½ # bell peppers, julienne
¼ c garlic, sliced thin
1 tsp salt
Black pepper as needed
Pinch red pepper flakes
2 # fettuccini
1 ½ c parmesan cheese, shredded
½ c yogurt
½ c green onion, sliced thin
½ c chopped parsley
¼ c chopped basil
2 ea lemon, zest and juice
Method:
- Bring a large pot of water with a pinch of salt to a boil over high heat.
- Cook fettuccini 1 minute less than package directions.
- Strain fettuccini, reserving about a cup of the liquid.
- While pasta is cooking, place oil and garlic in a large saute pan and heat over medium heat.
- When garlic is fragrant, add asparagus, bell pepper, and chile flake, and saute until lightly brown.
- Add tomatoes and let cook slightly to release some of their juices.
- Then add zucchini and let wilt slightly.
- Add remaining ingredients and stir to incorporate fully. Use reserved pasta water as needed to make a nice sauce. Adjust seasoning as needed.
Lemon and Garlic Shrimp and Grits
Grits
2 c Bayou Cora grits (or other boujee grits)
8 c stock or water (more as needed)
1 tsp hot sauce
2 tsp Worcestershire
2 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 Tbl olive oil
3 ea bay leaves
1 ea lemon, juice
Method:
- Rinse grits under running water for a few minutes.
- Place stock/water in a pot with hot sauce, Worcestershire, salt, pepper, bay leaves, and olive oil.
- Bring to a boil over high heat and, when boiling, stir in the grits while whisking constantly.
- Once grits begin to thicken (a minute or two, you will see them get larger) turn the heat to low and simmer until tender. Might be 30-45 minutes.
- When the grits are done, remove from the heat, and adjust seasoning with lemon juice and salt as needed.
Shrimp:
2 Tbl oil
1 ½ c onion, small diced
1 c celery
1 c red bell pepper, diced
2 c tomato, diced
¼ c garlic, chopped
1 Tbl thyme leaves
Salt and pepper to taste
1 Tbl creole seasoning
2 ea bay leaves
4 c veg stock
3 ea lemons, juice and zest
2 Tbl mint, minced
¼ c basil, minced
3 # gulf shrimp, peeled and deveined
Method:
- Heat oil in a large saute pan over medium high heat.
- When hot, add the onion, celery, bell pepper, tomato, garlic, thyme, bay leaves, and seasoning.
- Let that mixture cook until slightly pasty, then pour in vegetable stock.
- Bring the stock to a simmer and let reduce slightly, about 5 minutes time.
- Stir in shrimp and let cook in the hot liquid.
- When done, add herbs and lemon zest and juice. Adjust seasoning as needed.
Chipotle Seared Tofu with Roasted Corn Salsa
3 # extra firm tofu
2 tsp salt
2 Tbl olive oil
1 Tbl brown sugar
2 tsp chipotle powder
1 Tbl smoked paprika
1 tsp onion powder
1 tsp garlic powder
Method:
- Slice the tofu into ¾” thick slices and sprinkle with the salt.
- Lay the tofu in a single layer on top of some paper towels and cover with paper towels.
- Place a weight on the tofu to help press out any liquid.
- Right before cooking, mix spices and sugar together and coat the tofu in them.
- Heat oil in a large saute pan over high heat. When hot, add tofu and sear until crisp on the outside.
Corn Salsa:
1 Tbl olive oil
8 ea corn ears
1 ea red onion, minced
2 ea tomato, diced
2 ea avocado, diced
1 ea cilantro bunch, minced
1 ea jalapeno, minced
1 ea lime, juice and zest
Pinch cumin
Salt and pepper to taste
Method:
- Preheat oven to 425ᵒF.
- Shuck corn, remove silk, and rub with olive oil.
- Place onto a sheet pan and roast in the oven until kernels are lightly browned.
- While corn is roasting, prepare remaining ingredients and toss together in a bowl.
- When corn comes out, remove kernels from the cob and toss with remaining ingredients.
Chile Roasted Chicken with Pecan Rice Pilaf
Chicken
2 ea chicken, separated into sections
Salt and pepper to taste
5 ea garlic cloves, smashed into a paste
2 Tbl olive oil
2 Tbl honey
½ tsp red chile flakes
4 ea fresh rosemary sprigs
8 ea thyme sprigs
1 ea orange, sliced
1 ea lemon, sliced
4 oz feta cheese
2 Tbl dill and parsley
Method:
- Preheat oven to 425ᵒF. In a bowl, mix together honey, olive oil, garlic paste, and red pepper flakes.
- Add chicken and toss to incorporate. Season with salt and pepper.
- Throw the lemon, orange, thyme and rosemary into the bowl and mix some more. Smash the citrus with your hands a bit.
- Line sheet pan with parchment paper and line up the chicken on the pan.
- Place chicken in oven and let roast 20 minutes. Then, remove from the oven, sprinkle the feta cheese on top, and place back in the oven for another 20ish minutes or until internal temp is 165ᵒF.
- Serve with chopped herbs and rice below.
Pecan Rice
2 c parboiled rice
3 c chicken stock or water, hot
2 Tbl olive oil
2 tsp garlic, minced
2 Tbl green onion, white and green parts sliced thin and kept separate
1 ea bay leaf
2 ea thyme sprig
1 tsp salt
Pinch pepper
6 Tbl pecan pieces
Method:
- Heat oil in a small sauce pot over medium high heat.
- When hot, add rice, garlic, white parts of green onion, thyme, bay leaf, salt and pepper.
- Lightly fry rice for about two minutes. Pour in stock or water.
Cover, reduce heat to low, and let cook 20 minutes. There shouldn’t be any liquid in the pan. - When rice is done, stir in green part of green onion and pecan pieces. Season as needed.
