Nik Sharma's Braised Cabbage Bucatini

I have really been digging Nik Sharma’s recipes. Check out his website and cookbooks. They are vegetable heavy and he has some great Indian cooking recipes.

1 lb bucatini or spaghetti

2 Tbsp olive oil

1 large onion, diced

4 garlic cloves, grated

2 bay leaves

1 tsp dried rosemary leaves, crushed

1 tsp black pepper

1 tsp red pepper flakes

1 tsp dried thyme

1/8 tsp ground nutmeg

1 Tbsp tomato paste

1 lb green cabbage, shredded

salt

1 cup low-sodium vegetable or chicken stock

1 tsp white or yellow miso

2 Tbsp chopped parsley

¼ cup grated Parmesan

Cook the pasta as per the manufacturer’s instructions.

While the pasta cooks, prepare the cabbage. Heat the oil over medium heat in a large saucepan or skillet. Add the onion and sauté until translucent, 4 to 5 minutes. Add and sauté the garlic, bay leaves, rosemary, black pepper, red pepper, thyme, and nutmeg until fragrant, 30 to 45 seconds. Stir in the tomato paste and cook until the tomato paste begins to brown, 3 to 4 minutes. Fold in the cabbage, add a pinch of salt, and sauté until the cabbage turns tender, 4 to 5 minutes.

In a small bowl, whisk the stock and miso until smooth, pour over the cabbage, cover with a lid, reduce the heat to low, and simmer until all the liquid evaporates, 5 to 6 minutes. Taste and season with salt if needed; don’t overdo it because parmesan is salty. Add the cooked pasta and fold to coat well. Top with parsley and parmesan. Serve immediately. Leftovers will stay good for up to 4 days if stored in an airtight container in the refrigerator.

Slovenian Beet Salad

I always make extra beets so I have leftovers to make this salad. My grandparents were immigrants from Slovenia and always kept a large garden so vegetables were always served at every meal. This little salad is a great side for just about any meal.

Leftover cooked beets, sliced

thinly sliced onions

olive oil

red wine vinegar

salt and pepper

sugar

Toss beets and onions and then dress with oil, vinegar, salt, pepper and sugar to taste. Easy peasy and tasty too.

Mac and Cheese Russian style

From the Moosewood Cookbook, by Mollie Katzen

This recipe looks odd and believe me if my brother hadn’t brought it to Thanksgiving, I would never have tried it. It is actually very tasty with an interesting array of flavors and vegetables. I wouldn’t really think of it as Mac and Cheese, more of a casserole of sorts and a tasty one at that.

1/2 pound macaroni or other small pasta
2 Tbs butter
2 cups chopped onion
2 cloves garlic, minced
1/2 lb sliced mushrooms
4 cups shredded cabbage
1 tsp salt
1 tsp caraway seeds
1 bunch fresh spinach, stemmed and coarsely chopped
2 cups cottage cheese
1/2 cup buttermilk
2 Tbs fresh dill, finely minced
2 cups packed, grated cheddar
a handful of sunflower seeds

Preheat oven to 350 and grease a 9x13 baking pan

Cook the pasta until tender and drain. (Use a BIG pot, you'll need the room.)

Melt butter in a deep skillet (this is going to need to be deeper than you think it is. AT LEAST 2 or 3 inches deep), and saute onions for 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway seeds. Cover and cook 10 minutes, or until cabbage is tender. Stir in spinach, remove from heat, and add to pasta.

Mix in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Spread in prepared pan, sprinkle with remaining cheddar and sunflower seeds (if you use them), and bake uncovered for 20-30 minutes.

Roasted Carrots with Lentils and Yogurt

• 2 pounds (905 grams) carrots, peeled and trimmed

• 1 cup (235 ml) water

• Olive oil

• Kosher salt and freshly ground black pepper

• 1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy

• 1/3 cup (or a big handful) finely chopped flat-leaf parsley

• 1 cup (235 grams) plain Greek yogurt

• DRESSING

• 6 tablespoons (90 ml) olive oil

• 3 tablespoons (45 ml) lemon juice

• 1 garlic clove, minced

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt

• 1/2 teaspoon chili flakes, or to taste

• 1/2 teaspoon dried oregano

Roast the carrots: Heat your oven to 450°F (230°C). Place carrots and water on a sheet pan and cover tightly with foil. Steam in the oven for 30 minutes, or until carrots are tender when pierced with the tip of a knife. Drain any water left in pan, and drizzle carrots with a few tablespoons of olive oil, kosher salt, and freshly ground black pepper and roll them around in it, making sure there are no stuck parts. Return to the oven uncovered and roast until carrots are browned, about another 20 to 25 minutes.

Meanwhile, cook your lentils: Cook dried lentils in salted water according to the package directions, then drain and set aside.

Make the vinaigrette: Combine dressing ingredients in a jar and shake well to combine. Taste and adjust seasoning as needed. I’m aiming for a sharp, lemony vinaigrette here that will wake up the cooked lentils.

Assemble right before eating: Pour all but last two tablespoons of vinaigrette over lentils and mix. Season to taste with additional salt and pepper, if needed. Stir in all but last two tablespoons of parsley. Spoon yogurt directly onto a serving plate and use the back of a spoon to swirl it to coat the bottom. Spoon 3/4 of lentil salad over yogurt. When carrots come out of the oven, pour remaining dressing over carrots in the pan, rolling them in it, and then lay the cooked carrots on top of the lentils. Spoon remaining lentils around the carrots and sprinkle platter with remaining parsley.

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into
pieces
1/4 cup sour cream or plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and this mixture to the well. With your fingertips or a spoon, combine the liquid and flour mixtures until large clumps form. Keep stirring until all of the flour is moistened. Dump mixture out onto a piece of plastic wrap. Pat the clumps and any extra craggy pieces into a ball, working the dough as little as possible. Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Date, feta and red cabbage salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice
Salt and red pepper flakes
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and peppe

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Escarole salad with walnuts, dried cranberries and blue cheese

Escarole is a hearty green that pairs well with sharp cheeses, fruit and nuts.This is a loosey goosey recipe that allows substitutions of other nuts (almonds, pecans or pepitas) other sharp cheeses (parmesean for example) and different dried fruits (raisins, cherries, etc), pears are also delicious instead of apples.

• Walnuts, about 1/2 cup

• 1/2 cup dried cranberries

• blue cheese

• 1 crisp apple, chopped

• 1 head of escarole, dark green outer leaves removed, tips chopped off and discarded, remainder washed and chopped

Dressing ingredients

• clove of garlic or shallot roughly chopped

• salt and peppers

• glug of maple syrup

• 1/4 cup of olive oil

• glug of balsamic vinegar

• squirt of dijon mustard

Toast walnuts in a pan over low heat. Don’t let them burn and remove from heat when they start to brown. Chop walnuts. Assemble salad by topping washed and chopped ribs of escarole with dried fruit, chopped apple, walnuts, and crumble blue cheese.

Blend dressing ingredients with an immersion blender and adjust flavors to your liking and poor over salad and toss. Correct ingredients to your liking.

Couscous salad with butternut squash and cranberries

• 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1-inch pieces

• 1 small yellow onion, thinly sliced

• 5 tablespoons olive oil, divided

• 2/3 cup dried cranberries

• 1 1/2 cups uncooked Israeli (pearl) couscous

• 3 cups water

• 2 tablespoons apple cider or white wine vinegar

• Finely grated zest of 1 small orange

• 1/2 teaspoon. ground coriander

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground cumin

• 1/2 teaspoon kosher salt, plus more for seasoning

• 1 (15-ounce) can garbanzo beans, drained

• 4 ounces soft goat cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. Place the squash cubes and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with a big pinch of salt, and toss to combine. Spread into an even layer.

Roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Set aside to cool before combining with other ingredients.

Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Heat 1 tablespoon of the oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and a big pinch of salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer.

Whisk the vinegar, remaining 2 tablespoons oil, zest, coriander, cinnamon, nutmeg, cumin, and 1/2 teaspoon of salt together in a large bowl. Add the squash, onions, couscous, garbanzo beans, and drained cranberries. Gently stir to combine. Sprinkle with the goat cheese and gently fold them into the salad. Taste to check seasoning and add salt if needed. Serve at room temperature or cold.

Roasted kohlrabi with lemon garlic tahini sauce

1 large kohlrabi

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon pepper

Lemon, Garlic Tahini Sauce

• 1 clove garlic

• 2 tablespoons tahini

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 teaspoon chopped parsley

• ¼ teaspoon salt

• pinch of pepper

• 1 tablespoon water (more if needed)

Remove the leaves for the bulb and peel the bulb. Chop the kohlrabi into uniform chunks – similar to the way you would cut up a potato if you’re making home fries.

Put your kohlrabi chunks on a sheet pan and drizzle the olive oil over all the pieces. Add your salt and pepper here too. Mix the kohlrabi around with your hands to coat all the pieces. 

Cook in a preheated oven at 400 degrees for 15 minutes then turn the kohlrabi with a spatula. We want to brown the kohlrabi evenly. Put the sheet pan back in the oven for another 15-20 minutes until the kohlrabi is tender all the way through. 

While the kohlrabi is cooking, make the lemon, garlic tahini sauce. Chop the parsley. Blend tahini, fresh lemon juice, olive oil, salt and pepper. Grate the garlic into sauce. Lastly, add parsley (save a pinch for optional garnish later, if using.)

Put kohlrabi in a serving bowl, drizzle on a little sauce and add your parsley garnish here, if using.

Serve kohlrabi immediately as a side dish – matches with pretty much any protein. 

Quick pickled watermelon radish

1 watermelon radish , peeled and shredded

1/4 cup rice vinegar (or apple cider vinegar)

2 tablespoons sugar

Combine vinegar and sugar in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.

Add a pinch of salt onto the radish and toss again right before serving.

Parmesan and Feta Broccolini

• 4 bunches broccolini

• kosher salt and freshly cracked black pepper

• 4 tablespoons olive oil

• ⅓ cup crumbled feta (buy the kind that comes in brine)

Lemon Parmesan Vinaigrette

• 2 cloves garlic finely chopped

• 1 tablespoon dijon mustard

• ¼ cup champagne vinegar

• 2 tablespoons fresh lemon juice

• ¼ cup parmesan cheese grated

• 1 teaspoon red pepper flakes

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ cup extra virgin olive oil

Arrange the broccolini on a large sheet pan and drizzle with olive oil. Roast at 425 degrees until tender but not too crispy, about 15-25 minutes

While the broccolini is roasting, whisk together all the ingredients for the vinaigrette and set aside.

Remove and let cool slightly.

Toss the broccolini with ¼ cup of the vinaigrette and feta. Taste and adjust seasonings or add more vinaigrette if needed. Serve immediately.

Carnival squash with apples

2 carnival or acorn squash

2 tablespoons melted butter

4 sprigs fresh thyme

4 Small apples or 2 large, tart

¼ teaspoon cinnamon

4 tsp honey

Handful of chopped walnuts

Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet or in baking dish and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the honey and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Cooking times will vary by squash size. Sprinkle with chopped walnuts before serving.

Butter Chickpeas

Easy tasty dish that is vegetarian or can be made vegan.

• 4 T unsalted butter

• 1 large yellow onion, minced

• 1 ½ tsp kosher salt, plus more to taste

• 4 to 8 garlic cloves, finely grated or minced

• 1 T grated fresh ginger

• 2 tsp ground cumin

• 2 tsp sweet paprika or smoked paprika

• 2 tsp garam masala

• 1 small cinnamon stick

• 1.5 lb. tomatoes cored and disced or 1 (28 oz) can whole peeled San Marzano plum tomatoes

• 1 (13.5 to 15 oz) can coconut milk

• 2 (15 oz) cans chickpeas, drained

• ground cayenne

• cooked brown or white rice, for serving

• ½ cup cilantro leaves and tender stems, for serving

1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.

2. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)

3. Stir in garlic and ginger, and cook another 1 minute.

4. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.

5. Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot. Stir into spices and let cook for 10 minutes or so.

6. Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.

7. Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.

8. Taste and add more salt if necessary.

9. Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.

Tomato and Corn Pie

Oh wow, a summery savory pie full of the hits of summer.

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Garlic Marinated White Beans with Celery and Parsley

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 2 cloves garlic, minced

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

• 1 bunch celery (8 ounces), thinly sliced

Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.

Combine garlic, oil, vinegar, salt, and mustard.

Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

Kale salad with pecorino and walnuts

One of my favorite kale salads.

1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch kale, washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. Cut into thin ribbons.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Southwestern bake

This is my go to super easy clean out the fridge crew lunch non-recipe recipe. Throw in what you got. Add meat if thats your sort of thing. Its delicious!

• 1 onion, chopped

• a couple cups of veggies including summer squash, corn cut off the cob, chopped peppers and/or carrots

• several cups of cooked rice

• a can of beans, drained

• 1 jar salsa

• shredded cheese

• sour cream

Fry onion until translucent. Add veggies and fry for a couple minutes. Fold in rice, beans and salsa. Top with spoon fulls of sour cream and shredded cheese. Bake at 450 until cheese starts to brown. Top with avocados and a sprinkle of cilantro if you have them. So easy.

Tofu Bahn Mi Sandwich

1 (14-ounce) package extra firm tofu*, see note

• Extra-virgin olive oil, for the pan

• 4 baguette pieces, sliced in half

• Fresh cilantro, Thai basil or mint

Spicy Mayo:

• ½ cup mayonnaise

• 2 tablespoons sriracha

• 1 teaspoon fresh lime juice

• ⅛ teaspoon toasted sesame oil

Pickled Veggies:

• 1 small daikon radish, sliced into matchsticks (or use Hakurei turnips)

• 2 small carrots, sliced into matchsticks

• ½ small cucumber, seeded and sliced into matchsticks

• ½ jalapeño pepper, thinly sliced

• ⅓ cup rice vinegar, plus more as needed

• ⅓ cup water, plus more as needed

• cane sugar

• sea salt

Tofu Marinade:

• 1 tablespoon olive oil

• 2 tablespoons tamari

• Juice of ½ lime

• ½ teaspoon lime zest

• 1 garlic clove, minced

• ½ teaspoon minced fresh ginger

• Freshly ground black pepper

Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Prepare the spice mayo. Combine all the spicy mayo ingredients in a bowl and set aside.

Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.

Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and herbs.

Vietnamese Chicken Salad

• 1 pound boneless, skinless chicken breasts (about 2 medium)

• 1 teaspoon kosher salt

• 1/2 medium red onion

• 2 tablespoons rice vinegar

• 1/2 medium green cabbage (about 1 1/2 pounds)

• 1 large carrot (about 6 ounces), or 1 1/2 cups pre-shredded carrots (4 ounces)

• 1/2 bunch fresh cilantro, thai basil or mint

• 1/2 to 3/4 cup fried shallots

For the dressing:

• 1 clove garlic

• 1 to 2 medium limes

• 1/3 cup rice vinegar

• 2 tablespoons fish sauce

• 2 tablespoons granulated sugar

Place 1 pound boneless, skinless chicken breasts in a single layer in a medium saucepan. Add enough water to barely cover the chicken and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook until just cooked through, about 15 minutes. Meanwhile, pickle the red onion and prepare the remaining ingredients.

Thinly slice 1/2 medium red onion and place in a small bowl. Add 2 tablespoons rice vinegar and toss to combine. Let sit for 15 minutes.

Prepare the following, adding each to the same large bowl (use the biggest one you have!) as you complete it: Remove the outer leaves from 1/2 medium green cabbage. Trim the core, then thinly slice the cabbage about the same width as the onion (about 8 cups). Peel 1 large carrot, then cut crosswise into 2-inch pieces. Cut the pieces lengthwise into 1/8-inch thick planks. Stacking a few planks at a time, very thinly slice lengthwise into matchsticks. (If using pre-shredded carrots, add 1 1/2 cups directly to the bowl.) Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro sprigs until you have 1/4 cup.

When the chicken is ready, transfer to a clean cutting board and let cool. When the onions are ready, drain off the vinegar. Meanwhile, make the dressing.

Mince 1 garlic clove and place in a small bowl. Juice 1 to 2 medium limes into the bowl until you have about 2 1/2 tablespoons. Add 1/3 cup rice vinegar, 2 tablespoons fish sauce, and 2 tablespoons granulated sugar, and whisk to combine.

Shred the chicken into bite-sized pieces. Add the chicken and onions to the vegetables and toss with your hands to combine. Drizzle with the dressing and toss to combine. Let sit for 5 to 10 minutes for the flavors to meld. Taste and season with more lime juice as needed. Sprinkle each serving with 1 to 2 tablespoons fried shallots and serve with prawn chips if desired.

Steak fries

• ¼ cup olive oil

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 2 teaspoons chili powder

• 2 teaspoons onion powder

• 4 large russet potatoes (peeled and cut into thin wedges)

  Preheat the oven to 450 degrees.

  In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder.

  Add potato wedges to olive oil mixture and toss until evenly coated.

  Cover a baking sheet in parchment paper and spread coated potato wedges onto it.

  Bake for 40-45 minutes or until golden and cooked through.