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Archive | Entrees

Asparagus Tart

asparagus tart

Asparagus, the quintessential spring vegetable, shines in this delectable tart.

Makes 8 servings

1 sheet frozen puff pastry, thawed
4 ounces Fontina cheese, shredded
2 ounces Parmesan cheese, shredded
1 medium garlic clove, minced
1 pound slender asparagus, trimmed
1 tablespoon olive oil
10 teaspoons ricotta, drained
Pinch of salt

Preheat oven to 400°F.…

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Pozole Verde

from Global Comfort Food

On a cold winter night, a hot bowl of this flavorful Mexican soup with tender bits of chicken and hominy will comfort you to the core.

Makes 6 servings

2 pounds bone-in chicken thighs
1 teaspoon kosher salt
1 tablespoon canola oil
1 yellow onion, roughly chopped
6 cloves garlic
2 jalapeños, seeded and roughly chopped
1 pound tomatillos, husked
5 cups chicken stock
½ teaspoon dried oregano
1 (28-ounce) can white hominy, drained and rinsed
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Garnishes: sliced radishes, crumbled queso fresco, cilantro

Season chicken with salt.…

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Gobi Fry

from Global Comfort Food

Photography: Meredith Steele

Hailing from Northern India, Gobi Fry is an addictive dish featuring cauliflower florets fried in a light, flavorful batter of spices, ginger and garlic.

Makes 4 servings

1 large cauliflower, broken into florets
¾ cup rice flour
1 tablespoon lemon juice
1½ teaspoons garam masala
1 teaspoon ginger paste (see note)
1 teaspoon garlic paste (see note)
1 teaspoon red chile powder (see note)
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
Canola or vegetable oil for frying
2 tablespoons chopped cilantro

Place cauliflower florets in a large bowl and cover with boiling water.…

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Butternut Squash and Black Bean Taquitos

Photo by Meredith Steele

from Game Day Grub for Locavores

Sweet roasted butternut squash—fresh from the fall market—and black beans are rolled in flour tortillas and baked until crispy. Serve with creamy Cilantro- Lime Sauce for a tasty game-day snack.

Makes 10 taquitos

3 cups butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 (15-ounce) can black beans, rinsed and drained
½ teaspoon chili powder
¼ salt
10 flour tortillas
Cooking oil spray
Cilantro-Lime Sauce (recipe follows)

Preheat oven to 425°F.…

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Real Deal Vege Chili

from Fall Means Chili Weather

Serving vegetarian chili in roasted acorn squash “bowls” adds seasonal panache.

4½-5 cups Real Deal Chili Gravy without beef (see recipe here)
1 (15.5-ounce) can pinto beans
1 (15.5-ounce) can black beans
2 (15.5 ounce) cans posole (white hominy)
¼ cup vegetable oil
1 cup chopped onion
2 cups butternut squash, peeled and cut into
1-inch cubes
2 cups unpeeled calabasita (Mexican squash) or zucchini, cut into 1-inch cubes
1 cup vegetable stock, or as needed
Garnish: Sliced avocado, grated yellow cheese and sour cream (or Jersey Girls Milk yogurt), fresh cilantro leaves

In large colander, rinse and drain pinto and black beans as well as hominy.…

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Summer Steak Wraps

from A Summer Concert Picnic

Thinly sliced steak, peppery arugula, beautiful summer tomatoes and shaved Parmigiano-Reggiano are wrapped in a tortilla for a mouthwatering, handheld meal.

Makes 4 servings

1 pound sirloin flap steak, 1-to-1½-inch thick
1 teaspoon kosher salt
2 cups arugula, packed
4 burrito-size flour tortillas
2 ripe tomatoes, sliced
1/3 cup quartered and thinly sliced red onion
Extra-virgin olive oil
1 lemon half
Shaved Parmigiano-Reggiano
Black pepper

Heat a skillet over medium-high heat.…

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