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!
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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.
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.
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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.
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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.
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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…
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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.
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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.
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Frittatas are such a great way to get a delicious meal on the table in just about 20 minutes. You can throw in whichever veggies you prefer or have on hand. I am describing my quick savory with a touch of sweetness (sweet potatoes!) frittata that makes a great breakfast, brunch, lunch, or my favorite– breakfast for dinner. Serve it on its own or with a tasty side salad and get ready to rock your meal.
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The Jewish holiday of Shavuot (the Feast of Weeks) begins at sundown tonight, and many will be celebrating by eating dairy, and especially cheesecake, Shavuot’s traditional dessert of choice. There are many cheesecake recipes out there, but if you are looking for something simple, that’s also light and creamy (with a touch of citrus), this is the one for you. I trust Flour Bakery with all baked goods and their “luscious cheesecake” is no exception. One change I made to their recipe was to use granulated sugar instead of vanilla sugar. In good news for those without a springform pan, Alton Brown says “a cheesecake needs a springform pan like a fish needs a bicycle”–he’s right! For instructions on doing this springform-free, check out my instructions in the notes for baking this in a 9-inch round cake pan. Chag Sameach to all celebrating, and to everyone else, who doesn’t deserve a good cheesecake, even on a weeknight?
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Redgate Kitchen 