some serious indulgence
In Redgate Kitchen’s other chocolate and peanut butter cups recipe I presented a nearly guilt-free version of a classically delicious treat. Here, I present my totally decadent dark chocolate peanut butter cups, inspired by Samantha Senevirante’s. Like the first ones, you can make these dairy-free. A word of caution, these are dangerously easy to make. Don’t say I didn’t warn you.
filo wrapped marinated chicken and roasted sliced potatoes
Sami Tamimi’s chicken shawarma pie, from his amazing new cookbook Falastin, is some next-level middle eastern cooking. Besides being beautiful to look at, the different flavors in this dish work together magically. Whether you’re entertaining guests or feeding your family, this chicken shawarma pie is certain to leave a memorable impression. Below is my version, which I prepare dairy free.
breakfast or lunch omelette wrapped in a crispy pita
My good friend Sarah (an amazing cook and baker) got me hooked on Nadiya Hussain’s Time to Eat Netflix show where she shares stress-free recipes. Our new breakfast obsession is my version of her crispy egg roll wrap. Make it your own by choosing your toppings and spreads and you will love this super easy crispy egg roll wrap!
with cabbage, cilantro, and lime slaw
Light, healthy, and quick, these grilled fish tacos are a simple and fresh meal you can have on the table in 30 minutes. A well-seasoned piece of grilled fish (any white variety such as cod or halibut in New England, grouper in the southeast, mahi mahi in the west) pairs perfectly with a colorful, zesty, and crunchy cabbage slaw in a warm flour or corn tortilla. Top with a slice of avocado, a pinch of lime, and a sprinkle of cilantro and you have yourself a perfect summer dinner.
if you’re trying to eat more plants, make sure they’re tasty
Grilled or roasted, sweet potatoes are always delicious. Drizzle them with a tahini sauce and sesame seeds and they will be a star meal or a perfect side. Below are the details you need to get this super quick sweet potato toast and tahini lunch, dinner or side on the table.
vibrant colors and dreamy flavor
You will have to add this to your roasted veggie repertoire because it will become an instant favorite with family and friends. Simply roasted carrots are taken to the next level when drizzled with a nutty and slightly sweet tahini-date glaze. The dish is even more beautiful when prepared with multi-colored carrots. You will love eating the rainbow when you tuck into this dish. Inspired by Adeena Sussman’s delicious recipe in Sababa.
super quick and flavorful
Tofu is my go-to for a quick and easy protein lunch or dinner. Slice, marinate, and roast it. Toss it on top of some cooked and well-seasoned udon noodles and serve it with some crunchy raw veg, a scattering of chopped herbs and you’ve got yourself a quick and delicious meal.
perfect after-zoom snack
I know what you’re thinking. Another chocolate chip cookie recipe? Ok, fair enough, but even so, you’re welcome. This one, I guarantee, will become your fast fave. Joanne Chang’s Flour Bakery has become a Boston institution. Her baked goods are outrageously delicious. Below I detail her chocolate chunk cookies (with my minor subs of dark chocolate chips for the chopped semi-sweet and milk chocolate; and a touch more vanilla). I know these will be calling your name right after you “Leave Meeting” later today…
a veg version of the classic Lebanese dish
Arayes are typically prepared by stuffing raw spiced lamb or beef into pitas and then grilling them. Adeena Sussman’s vegetarian version, using mushrooms, onion, garlic, herbs, and seasoning creates a super flavorful and juicy stuffed pita. When paired with a lemony yogurt sauce, the texture and taste will make your mouth water.
skip the dredging and frying
Eggplant parmigiana is a southern Italian classic. It is typically prepared by dredging the sliced pieces of eggplant in flour, egg, and breadcrumbs and then fried. The fried eggplant is then typically baked in a dish layered with tomato sauce and parmesan cheese. I prefer a version that is healthier, easier to prepare, and the net result tastes lighter and better. In my eggplant parmigiana, I slice the eggplant in half-moons, season and roast them, then layer with tomato sauce, fresh ovolini and grated mozzarella, and sprinkle with grated parmesan and a delicious combo of bread crumbs, garlic, parsley, and olive oil. The product is so flavorful you won’t be running back to the old frying method anytime soon.