[Originally shared April 29, 2020]

• 1 sweet potato
• 5 parsnips (~1 lb)
• 3 carrots
• 1 cup whole milk
• 1/3 cup heavy cream
• 6 cloves garlic, smashed and peeled
• 2 bay leaves
• 1 tbsp butter
• 1-1/4 cup shredded cheese
• Herbs, chopped (optional)
• Salt and pepper to taste

Preheat oven to 370* and butter a baking dish. 

Cooking liquid: In a small saucepan, heat whole milk, heavy cream, butter, garlic, and bay leaves over low heat until just about to simmer, then turn off the heat. Salt and pepper to taste.

Veg: Using a mandolin or a knife, CAREFULLY slice potato, parsnips, and carrots into thin rounds. Mix to combine and then divide into three piles. 

Assemblage: Create a layer at the bottom of the baking dish with the first pile. Setting aside 1/4 cup of the cheese for the end, sprinkle a 1/3 cup of the cheese on top, salt and pepper. Repeat with the remaining two layers. CAREFULLY pour the hot milk mixture over the top—go slow and make sure to get into all the nooks and crannies. 

Bake: Cover with aluminum foil and bake for 40 minutes. When vegetables are fork tender, remove the foil, sprinkle the remaining cheese and any herbs on top. Bake for another 5-10 minutes, until golden brown. 

[Originally shared May 1, 2020]

• 1.5 cups cooked root vegetables (preferably leftover gratin)
• 1 cup water
• 1 tbsp butter
• 1/4 cup whole milk
• 1/4 tsp red pepper flakes
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1 tbsp tomato paste
• 2 tomatoes chopped
• Grated Parmesan
• Salt and pepper to taste 

Add vegetables, water, butter, milk, red pepper flakes, and herbs to a sauce pot and bring to a simmer over medium low heat, stirring to combine. Stir in tomato paste and then add tomatoes. Simmer until tomatoes are softened and season to taste. Top with grated Parmesan. Yum. 

[Originally shared May 4, 2020]

• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 2 stalks celery, chopped
• 3 mini sweet peppers, chopped
• 1/4 bok choy, chopped
• 1 tsp sesame paste
• 1 tsp peanut butter
• 1 tsp chili sesame oil
• 1 tsp chili crisp
• 2 tsp soy sauce
• 1.5 cups leftover noodles

Cook ginger, garlic, and vegetables in a nonstick pan over medium heat. Mix together sesame paste, peanut butter, chili sesame oil, chili crisp, and soy sauce together set aside. Add noodles and sesame sauce to the pan with 2 tbsp of water.  Toss to combine and heat through. Serve with a little gomasio and extra chili oil. 

[Originally shared May 28, 2020]

• 2 tbsp olive oil
• 3 cloves of garlic, minced
• 1/2 tsp red pepper flakes
• 1.5 cups sliced cherry tomatoes
• 1 tsp tomato paste
• 2 slices of bread, dried and cubed
• 1/2 cup water
• 1/2 cup broth
• 2 cups spinach
• Salt and pepper to taste

Heat olive oil, garlic, and red pepper flakes in a pan. When fragrant, add tomatoes and tomato paste and cook until tomatoes start to break down. Stir in the bread until the liquid in the pan is absorbed, then add the water and broth. Stir in spinach when most of the liquid is absorbed and cook until just wilted. Salt and pepper to taste.

• 2 tbsp olive oil
• 5 cloves garlic, minced
• 8 oz beyond beef 
• 3 small tomatoes, chopped
• 2 cups cauliflower florets
• 2 cups kale, chopped
• 1 tbsp flour
• 1.5 cups whole milk
• 1 tsp chipotle or chili powder
• 1 tsp garlic powder
• 1 cup shredded cheddar cheese
• 6 oz of fresh pasta

Preheat oven to 350* In a pan, head olive oil and garlic until fragrant, then add beef. Break up beef with your spatula as it cooks. Once browned, add in tomatoes, cauliflower, and kale, cooking until softened. Sprinkle with flour, mix until combined. Pour in milk, and bring to a simmer, allowing the sauce to cook until thickened. Once it’s thickened, remove from heat, stir in spices and salt and pepper to taste. Stir in cheese. Transfer to a baking dish (I used a 12” x 8”) and bake for 40 minutes or until golden and bubbly.

[Originally shared June 15, 2020]

• 1 tsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 cups chopped kale
• 2 cups chopped green cabbage
• 1/4 cup water
• 1 tbsp heavy cream
• 1 tsp liquid smoke
• 1/4 tsp smoked paprika, plus more for dusting
• Salt and pepper to taste
• 2 eggs

Heat oil, garlic, and red pepper flakes in a nonstick pan over medium-low heat until fragrant but not sizzling. Add kale, cabbage, and up to 1/4 cup of water and cook down until tender as you’d like (I like a little crunch in the cabbage). Stir in heavy cream, liquid smoke, and paprika. Transfer to serving dish and wipe out the pan. Return heat to the pan and cook eggs until desired doneness (I like runny yolks). Serve over greens with a dusting of paprika, salt and pepper to taste. Maybe some grated parm? Ye.

[Originally shared April 8, 2020]

• 1/3 cup water
• 2/3 cups cashews
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt to taste

Blend it!

[Originally shared without recipe on June 17, 2020]

• 3 cups large white beans
• 8 cloves garlic, minced
• 2 -3 tbsp lemon juice
• 8 shiitake mushrooms, sliced into clam-sized strips
• 2 tbsp whole grain dijon
• 1/4 cup heavy cream
• 1 tbsp salt
• 1 tsp smoked paprika
• 1 tsp pepper flakes
• 1/2 tsp kelp granules
• 1/2 tsp old bay seasoning
• 2 tbsp butter
• 1 tbsp olive oil

Heat butter and oil over low heat in a large pan. Add garlic, pepper flakes, thyme, and bay leaf, and cook gently for a minute or two. Add shiitake mushrooms, dijon mustard, paprika, kelp granules, lemon juice, and old bay seasoning. Bring to a simmer and taste for seasoning. Add beans and 1 cup of water, wine, or stock. Cook for 5 minutes, checking for seasoning as you go. Add greens and wilt. Stir in heavy cream and bring to a simmer. She’s ready!