12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Directions
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper,
and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and
turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Mushroom Risotto
Ingredients
2 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock* (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives
Directions
Bring stock to a simmer in a saucepan.
Sauté the mushrooms: Melt the butter in a wide saucepan over medium-high heat. Add mushrooms and shallots
and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms
cook in their own juices before adding the butter).
Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce
liquid by half, about 3-4 minutes.
Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost
constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.
Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Pad Thai
Ingredients
8 ounces flat rice noodles
3 Tablespoons oil
3 cloves garlic , minced
8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
2 eggs
1 cup fresh bean sprouts
1 red bell pepper , thinly sliced
3 green onions , chopped
1/2 cup dry roasted peanuts
2 limes
1/2 cup Fresh cilantro , chopped
3 Tablespoons fish sauce
1 Tablespoon low-sodium soy sauce
5 Tablespoons light brown sugar
2 Tablespoons rice vinegar
1 Tablespoon Sriracha hot sauce
2 Tablespoons creamy peanut butter
Directions
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
dd the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
