Chicken Ragu with Fettuccine from “RecipeTin eats Dinner” - bone-in chicken thighs braised in a sauce made from bacon, onions, carrots, celery, garlic, tomato paste, tomato passata, red wine, beef broth, bay leaf and thyme. After they get shredded the sauce is thickened with flour and butter before adding fettuccine and parmesan
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That looks and sounds fantastic. And I love orzo (have also recently discovered pearl couscous.) I’ll be making this. BTW I’ve been making a salad dressing recently that honey in it. Makes a big difference.
Thanks tons for this.
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Looks good. Have you used that site before? I see it regularly but tend to avoid ones that I’m not familiar with.
I tend to not use recipes from webpage but from our cookbook collection - this recipe is also from her cookbook. But if the cookbook is an indication I would assume the recipes on her webpage is also good
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Eggplants with hummus, crispy chickpeas and salad. A few different components - Halved eggplants were roasted in the oven with a mixture of parsley, garlic, cumin seeds and olive oil. Hummus made from chickpeas, tahini, garlic, olive oil, ground cumin and lemon juice. Chickpeas were sautéed until crispy. Mixed greens salad with cherry tomatoes (the planned purslane was unfortunately nowhere near available) with a dressing made from olive oil, apple cider vinegar, lemon zest and juice, ginger and sugar
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Where is that WOW! emoji. That’s incredible.
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Have you compared sauteed vs. oven roasted? I oven roast my chickpeas and am not particularly happy w/ the results and/or find it kind of a pain. Wondering if sauteing would be easier…
Pan-asian inspired ground beef and vegetables stir-fry - Using a mortar you make a paste out of ginger, fresno chili, garlic and brown sugar and afterwards add some rice vinegar and fish sauce. Sautéed some broccoli, onion, scallions and tomatoes. In a second pan sautéed ground beef and added the vegetables and paste before adding sake and reduce it first a few minutes. Finished with some mint and served either jasmine rice.
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I found it easier but also messier (oil is splashing around if the chickpeas are not completely dry)
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Lasagna with lentils and mushrooms - You make first a red lentil bolognese - cooking the red lentils for a few minutes and in parallel sauté carrots, celery root, onions and garlic and cook it with diced tomatoes, tomato paste, smoked paprika and harissa. At the end you combine red lentils with the cooked vegetables. In addition, you cook a classic béchamel sauce and add parmesan at the end to it. Assemble lasagne and bake for 25 minutes. In parallel you slice king oyster mushrooms and sauté them with some parsley. You add the sautéed king oyster mushrooms on top of the lasagne with some parmesan and bake for an additional 10 minutes.
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I do love harissa! Sounds wonderful
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Risotto Minestrone from “Urban Italian” by Andrew Carmellini - made with arborio rice, carrots, celery, snap peas, green beans, zucchini, onion, white wine and chicken broth. Finished with basil pesto and parmesan.
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No joke. That description made my salivary glands do a little dance. Oops, did it again 
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Meze Salad Bowl from ATK - Diced eggplant, red bell pepper and radicchio get pan seared until nicely browned. Mixed with raw zucchini cut into thin ribbons and quartered roasted and marinated artichoke hearts and pan seared halloumi cheese. Vinaigrette made with olive oil, honey, thyme, lemon zest and juice. Topped with crispy chickpeas coated in a spice mix of sirarakhong chili, paprika, coriander, turmeric, allspice, cumin and sugar.
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Penne with Brussels Sprouts, Bacon and Parmesan from “Dinner” by Melissa Clark - You start by sautéing bacon and rosemary, then add crushed garlic and jalapeños and cook until you get nice browning. Add sliced brussels sprouts and cook until well browned, add butter and penne pasta. Finish with lemon juice, olive oil and parmesan
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Simple potato salad with Dijon mustard, shallots, honey, olive oil and cider vinegar - Finished with crumbled bacon and chives. Served with the obligatory “Wiener Wuerstchen”
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I generally like her recipes a lot. Here’s a recent one that we loved. Pan con tomato and go from there.
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I’m pretty sure last night’s dinner was the best salad we’ve ever had. Romaine, chard and arugula. ThenTomato, corn, avocado, asparagus, hard boiled egg, fried pancetta, grated Oaxaca cheese, sliced new potatoes. With my fave salad dressing of oo, apple cider vinegar, honey and mustard. I’m going to miss summer more than I even want to think about. And, boy, am I glad to have multiple wonderful farmers markets in the area.\
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How do you make chili using fresh beans?
