[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 April 29, 2020]

• 1/2 block firm or extra firm tofu, pressed
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp garlic powder
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp chili crisp (optional)
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tsp cornstarch
• 1-2 cups quick cooking vegetables
• 1 tsp sesame gomasio (optional)

Cut tofu into cubes and toss with cornstarch, salt, and garlic powder. Heat a nonstick skillet over medium high heat and dry fry until crispy and lightly browned. While tofu cooks, stir together garlic, ginger, sesame oil, honey, chili crisp, vinegar, soy sauce, water, and cornstarch (whew!). When tofu is cooked, move it to the side of the pan and add veggies, stirring until cooked and/or heated through. Add in the sauce and stir it all together. Remove from heat when sauce starts to thicken slightly. Garnish with gomasio and enjoy!

[Originally shared April 28, 2020]

• 2 tsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 cups lacinato kale, torn into pieces
• 1 cup spinach
• 2 tbsp water
• 2 tbsp heavy cream
• 1 tbsp grated parmesan
• 2 eggs
• Salt and pepper to taste

In a skillet, heat olive oil, garlic, and red pepper flakes until fragrant. Add kale, spinach, and water. Wilt down, then add salt and pepper to taste. Add in heavy cream and parmesan, stirring until creamy and mixed through. Make little wells leaving a thin layer of greens (not all the way to the pan), and add eggs to the wells. Cover with a lid and cook on low to your preferred level of doneness. Salt and pepper. Throw a little extra parm on top. 

[Originally shared April 27, 2020]

• 2 dried chipotle (smoky) or guajillo (not smoky) peppers
• 1 ancho pepper
• 6 cloves of garlic
• 3/4 to 1 cup water
• 1 tsp salt
• 1/4 cup cashews (optional)

Toast peppers in a hot pan until fragrant. Then add to a pot with water enough water to cover and bring to a boil. Simmer for 5-10 minutes until softened, then turn off heat. Remove tough stems. You can remove some of the seeds before processing for less heat. Blend garlic, peppers, salt, cashews, and water until puréed. I use the cashews to thicken the sauce but you can omit and thicken with a roux before cooking as my grandma used to.