Recipe: Lasagna Soup

Lasagna Soup

Food & Wine Magazine, Jan 2025, p. 45

4.9 stars

We will definitely make this again! It really is what it says ~ it's a lasagna soup! I thought it was interesting that harissa is an ingredient -- it gives SPICE to it, but you wouldn't guess it was in the dish.

Ingredients: lasagna noodles, Italian sausage, yellow onion, harissa, marinara sauce, shredded mozzarella, ricotta cheese, Parmesan cheese, garlic, dry white wine, chicken broth, basil, Kosher salt

Tips/Notes:

• It was SPICY! Use 2 Tbsp instead of 3 Tbsp of the harissa
• Did not add any salt, and it was fine
• Used Beyond Sausage
• Used vegetable broth instead of chicken broth

Recipe: Spicy Braised Tofu

Spicy Braised Tofu

Bon Appetit Magazine, Sept 2020, p. 79

4.8 stars

Delicious! One of my favorite preparations of tofu. YUMMY sauce. We had never used gochugaru (coarse Korean red pepper powder) before, and it was good.

Ingredients: extra-firm tofu, scallion, gochugaru, soy sauce, mirin, toasted sesame oil, garlic, ginger,  grapeseed or vegetable oil, Kosher salt; sesame seeds and rice for serving

Tips/Notes:

• This is so good -- make double the amount!
• Served with QUINOA and steamed broccoli

Recipe: Glazed Sweet Potatoes with Lentils

Glazed Sweet Potatoes with Lentils

Bon Appetit Magazine, Oct 2020, p. 14

4.7 stars

This tasted a lot better than it looks!

LOVED the glaze -- and all the components together ~ scallions, pistachios, etc. was better than expected!

Ingredients: sweet potatoes, lentils, scallions, pistachios, maple syrup, soy sauce, white miso, sesame oil, unseasoned rice vinegar, extra-virgin olive oil, red pepper flakes, Kosher salt

Tips/Notes

• To cut on time, cut the potatoes before roasting them
• It was a bit too many scallions for me -- reduce and also cut them to smaller than matchsticks

Recipe: Layered Taco Salad

Layered Taco Salad
Gourmet Magazine, Aug 2023
4.8 stars

Really great recipe! I think this is the best taco beef recipe we've made -- so flavorful and moist with the tomato sauce.

Salad Ingredients: lettuce, tomato, avocado, black beans, black olives, extra-sharp Cheddar

Beef Ingredients: ground chuck, medium onion, tomato sauce, garlic, serrano chiles, chili powder, ground cumin, olive oil, salt, pepper

Dressing Ingredients: lime juice, cilantro, sugar, chili powder, ground cumin, olive oil, salt, pepper

Tips/Notes:

• Used Impossible Beef
• Heated up the black beans

Recipe: Spicy Bulgur in Lettuce Cups

Spicy Bulgur in Lettuce Cups

Bon Appetit Magazine, Apr 2021, p.43

4.5 stars

This grew on me! The dressing wasn't that exciting, but overall the flavors were good ESPECIALLY with the falafel added. The lettuce wasn't strong enough to hold everything together so it ended up being a salad.

Salad Ingredients: Little Gem lettuce or romaine, bulgur, walnuts, tomatoes, cucumber, scallions, parsley, mint, pomegranate seeds, Kosher salt, black pepper

Dressing Ingredients: pomegranate molasses, double-concentrated tomato paste, extra-virgin olive oil, lemon juice, Aleppo-style pepper, biber salcasi (Turkish hot pepper paste) or more Aleppo, Kosher salt, black pepper

Tips/Notes:

• Served falafel with it
• Didn't have biber salcasi so used more Aleppo pepper
• Substituted date syrup for the pomegranate molasses

Recipe: Buddha Bowls with Crispy Sesame Tofu

Buddha Bowls with Crispy Sesame Tofu

"I Love You" by Pamela Anderson, p. 114
4.8 stars

Another great Buddha Bowl recipe! I LOVE LOVE LOVE the sesame-crusted tofu, and for some reason, the roasted sweet potato and broccoli tasted really good even though it's how we always roast our vegetables.

New recipe for us to rotate in!

Ingredients: brown rice, sweet potatoes, broccoli, tofu, red cabbage, avocado, cilantro, cornstarch, maple syrup, tamari, black sesame seeds, white sesame seeds, extra-virgin olive oil, sea salt, pepper

Sauce Ingredients: creamy almond butter, maple syrup, tamari, rice vinegar, black vinegar, ginger, sriracha

Tips/Notes:

• Used quinoa instead of brown rice
• Used balsamic vinegar instead of black vinegar
• Used soy sauce instead of tamari
• Used an organic broccoli slaw instead of cabbage
• The sauce is thick
• Didn't blend the sauce in the blender -- didn't think it was necessary
• Add a squeeze of lime for acidity and add more sriracha at the table

Recipe: Chipotle-Shrimp Tacos with Fennel and Beans

Chipotle-Shrimp Tacos with Fennel and Beans

Martha Stewart Living, Jun 2021, p. 102
4.8 stars

Reading the ingredients, I wasn't sure how this was going to turn out -- it was delicious! An easy weeknight meal. The longest part of prep is shelling (and deveining) the shrimp. We served this with black beans and rice.

Ingredients: tortillas, shrimp, pinto beans, fennel, chipotle in adobo, cilantro, garlic, extra-virgin olive oil, lime, vegetable oil, Kosher salt, pepper

Tips:

• Didn't grill -- sauteed them in a pan
• Make sure to buy sour cream as that would have made it amazing!

Recipe: Lemon Ricotta-Stuffed Shells

Lemon Ricotta-Stuffed Shells

Food & Wine Magazine, Dec 2024/Jan 2025, p.38
4.7 stars

This was good, not amazing -- but then we forgot to add the hot honey which would probably take it to another level, so we need to make this again! The grocery store also ran out of large pasta shells, so we used manicotti shells instead.

Ingredients: jumbo pasta shells, marinara sauce, frozen chopped spinach, whole milk ricotta cheese, garlic-and-herb spreadable cheese (such as Boursin), egg, Parmesan cheese, lemon zest, hot honey, Kosher salt

Tips/Notes:

• Use just a little bit of lemon zest like 1 tsp, not 2 Tbsp. Even with 1 tsp, it was very lemony.
• Added crumbled Impossible meatballs

Recipe: Vegetarian Red Lentil Wraps

Vegetarian Red Lentil Wraps

Food and Wine Magazine, Dec 2024/Jan 2025, p.59
4.6 stars

Delicious and healthy. The red lentil and bulgur wheat mixture had the consistency of fluffy Mexican rice.

Tomato Brown Butter Ingredients: butter, fire-roasted tomatoes, garlic, Kosher salt

Wrap Ingredients: flour tortillas, red lentils, bulgur wheat, carrot, white onion, romaine lettuce, peperoncini slices, tomato paste, ground cumin, Aleppo pepper, unsalted butter, Kosher salt, extra-virgin olive oil, water

Tips/Notes:

• Not sure it was necessary to make the Tomato Brown Butter -- I think it used too much butter; next time, I'd heat up the fire-roasted tomatoes and garlic with just a little butter.
• Didn't blend the butter to make it smooth as we didn't think it was necessary to be "butter."
• Basically made tacos!
• Peperoncini slices added a nice kick (acid) to it.
• Served with salad.

Recipe: Bob's Steak & Chop House Glazed Carrot

Bob's Steak & Chop House Glazed Carrot
Texas Monthly, month/year?, p.92

4.8 stars

I found this recipe in my stack (I pull out recipes from magazines) but don't know which month/year of Texas Monthly it was published. However, I did find the recipe on another site if you Google it (it's on DirectAccessRecipes.com which looks like a semi-legit site).

Ingredients: carrots, fresh orange juice, light brown sugar, ground cinnamon, corn starch, water

Tips:

• Roast the carrots
• Make 1/3 of the glaze next time -- it was a lot even for 8 carrots!

Recipe: Grilled Carrot Tostadas

Grilled Carrot Tostadas
Food & Wine Magazine, Oct 2024, p.42
4.8 stars

Even though I had purchased all of the ingredients for this recipe, we held off on making it ~ just didn't sound SUPER appetizing, but it turned out so much better than we thought it would!!! Great flavors and textures: creaminess of the cream cheese, crunch of the tostadas, acidity of the vinegar, sweetness of the date syrup, "herbiness" of the herbs.

We'd never eaten carrot tops before -- tasted like parsley.

Ingredients: tostadas, carrots with tops, cream cheese, cilantro, mint, jarred salsa macha, red wine vinegar, date molasses, olive oil, Kosher salt, black pepper

Tips/Notes:

• Added pepitas on top
• Roasted the carrots -- next time, need 3x the amount of carrots!
• Store was out of salsa macha both times so didn't use it
• Couldn't find date molasses but used date syrup instead
• Served with refried beans on the side (protein!)

Recipe: Yakisoba

Yakisoba
Food & Wine Magazine, Oct 2024, p. 62
4.6 stars

This was good and different for a stir-fried Asian dish since it was on the "sweet" side. It definitely needs HEAT, though! 

Also, we had this as a vegetarian meal, but I can see how sliced steak would go so well with it as the recipe calls for.

Ingredients: ramen noodles, rib eye steak, napa cabbage, shiitake mushrooms, carrot, onion, scallions, vegetable oil, tonkatsu sauce, ketchup, soy sauce, Kosher salt

Tips/Notes:

• Didn't use napa cabbage; used kale instead
• Added celery, edamame and tofu
• Made our own tonkatsu sauce (see below which already has ketchup and soy sauce) so didn't add additional soy sauce to the dish
• Add chili crisp or Sriracha to taste at the table
• Served with egg rolls

Tonkatsu sauce

• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1.5 tsp Worcestershire sauce
• 1 tsp grated fresh ginger
• 1 clove garlic grated

Mix all really well.

Recipe: Sweet Potato and Kale Soup

Sweet Potato and Kale Soup
Food & Wine Magazine, Oct 2024, p. 53
5 stars

So hearty and flavorful -- I wish we had more leftovers! I think the sage and nutmeg plus bacon must have given it the umami and depth of flavor. The blend of flavors was delicious!

Ingredients: bacon, sweet potatoes, lacinato kale, yellow onion, carrots, celery, sage, broth, Parmesan cheese rind, nutmeg, garlic, Kosher salt, black pepper

Garnish ingredients: salted pepitas, shaved Parmesan cheese

Tips/Notes:

• Didn't use a parmesan rind and it still was super flavorful!

Recipe: Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

The Brain Health Kitchen, Annie Fenn, MD, p.237
4.5 stars

When eating this, I thought it was delicious, but as I've been eating the leftovers, it's been meh. Maybe if the cheese topping was a melty cheese like Monterey Jack or Mozzarella, it'd taste better. Cotija smells funky when heated up.

Overall, this was an easy base dish to make -- in the future, I can see us taking this and adding to it ~ like adding chipotle in adobo or fire-roasted tomatoes.

Ingredients: poblano peppers, butternut squash, corn, black beans, green enchilada sauce, goat cheese/feta or queso blanco, cilantro, pumpkin seeds, chili powder, Kosher salt

Tips/Notes:

• Used cotija -- next time, use a melty cheese
• Used frozen butternut squash and corn -- worked out just fine
• Used 5 poblanos but 4 would've worked as noted in the recipe
• Didn't make the quick-pickled Pomegranate red onions

Recipe: Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles

Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles
The Brain Health Kitchen by Annie Fenn, MD, p.197
4.8 stars

I wasn't sure how this was going to turn out (being healthy and all) -- it was DELICIOUS!!! Definitely making this one again! The sauce makes the dish as it's nice and spicy. 

Ingredients: udon noodles, tofu, red onion, baby bok choy, peanuts, peanut butter, soy sauce, rice vinegar, sambal oelek (fresh chili paste), honey, sesame oil, ginger, garlic, avocado oil

Tips:

• Added carrots and celery
• Served with vegetable gyoza

Recipe: Bright and Spicy Shrimp Noodle Salad

Bright and Spicy Shrimp Noodle Salad

Bon Appetit Magazine, Feb 2020, p.60

4.6 stars

Nice, easy and healthy weekday "salad."

Ingredients: shrimp, glass noodles, cucumber, roasted peanuts, basil, lime juice, honey, serrano, ginger, garlic, fish sauce, extra-virgin olive oil, Kosher salt

Tips:

• Used rice noodles instead of bean thread (cellophane or glass) noodles
• Add mango
• Add edamame
• Serve with egg rolls

Recipe: Beefy Vegan Tempeh and Broccoli

Beefy Vegan Tempeh and Broccoli

VegNews.com

4.6 stars

This dish was fine -- I think I need to use different tempeh next time because I didn't love the texture of the one I bought from Trader Joe's.

This dish was great with spring rolls on the side, and we added chile garlic sauce to the dish to taste at the table.

Ingredients: brown rice, tempeh, broccoli, vegetable broth, hoisin sauce, tamari, red wine vinegar, sriracha, toasted sesame oil, cornstarch, shallots, ginger, garlic, scallion, dried hot chile pepper, toasted sesame seeds

Tips/Notes:

• Used quinoa instead of brown rice
• Used soy sauce instead of tamari
• Used a serrano instead of a dried hot chile pepper
• As noted above, added chile garlic sauce at the table

Recipe: Beet Tostadas

Beet Tostadas

Food & Wine Magazine, Feb 2024, p. 35
4.7 stars

I was so intrigued by this recipe, though, there were so MANY steps so with our culinary knowledge, we modified it a bit. It was overall good but needed something with umami -- see notes below.

Beet Tostadas Ingredients: beets, black beans, yellow onion, guajillo chiles, garlic, limes, lime juice, ground cumin, ground coriander, chile powder, red pepper, Kosher salt, olive oil

Picked Vegetables Ingredients: scallions, jalapeno, radishes, lime juice, white wine vinegar or apple cider vinegar, sea salt

Additional Ingredients: tostadas, queso fresco or crumbled feta, cilantro, roasted pepitas, flaky sea salt

Tips/Notes:

• Used frozen beets already peeled and sliced -- roasted them for about 28 min with all ingredients but used guajillo chile powder and garlic powder
• Did not grate the beets
• Need to drain the black beans about 75% as the puree was too runny
• Used queso fresco; also bought Oaxaca cheese
• Added hot sauce to taste
• Skipped the roasted pepitas
• To add umami, add mushrooms or plant-based meat

Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup
Food & Wine Magazine
4.9 stars

This recipe from Chef Michael Anthony was just as good as Chef Grant Achatz's Silky Zucchini Soup but it had another layer of complexity because of ALL the other vegetables in it -- there are 12 (including the herbs)! 

We took this recipe and simplifed it by A LOT. See notes below. In short, we sauteed, then blended, then served it hot. We'll eat the leftovers chilled.

Soup Ingredients: zucchini, leek, spinach, yellow onion, shallots, garlic, lemon thyme, parsley, basil, vegetable broth, olive oil, Kosher salt

Garnish: hakurei turnips, summer squash, lemon juice, extra-virgin olive oil, salt, pepper

Tips:

• Literally just sauteed everything, blended it and served. No ice bath, no straining through a wire-mesh strainer, no chilling of the soup.
• Added red pepper when sauteing the vegetables.
• Used 5 sprigs of thyme and lemon zest since we don't have lemon thyme.
• Didn't use turnips.
• Topped with sauteed squash, Parmesan and croutons.

Recipe: Beet and Mushroom Miso Ragu

Beet and Mushroom Miso Ragu

Bon Appetit Magazine,  May 2023, p. 50
5 stars

This was so delicious!!!! Reading the title of the recipe, I was wary... you never know how these plant-based type of dishes will turn out. We will definitely be making this one again -- I didn't even miss the meat! Great umami from the shiitakes and miso, and loved the texture. We used organic lentil spaghetti.

Ingredients: spaghetti, beet, shiitake mushrooms, canned chickpeas, white miso, Parmesan, shallot, Aleppo pepper, garlic, vegetable oil, extra-virgin olive oil, unsalted butter, Kosher salt, pepper

Tips/Notes:

• Used frozen beets (thawed them)
• Didn't "thinly slice" the 2 garlic cloves -- minced them
• For the 1.5 cups of pasta water, use judgment
• The mixture didn't get very brown -- we likely didn't use high enough heat in our Caraway pan that can only take heat up to setting 7
• Added Impossible Italian meatballs to the dish