Month: March 2020

MAIN COURSES

One Pot Homemade Chicken Soup

Once upon a time, I had an elaborate routine for preparing homemade chicken soup that involved hacking apart whole chickens, oven roasting my mirepoix (chef speak for onions/carrots/celery), and adding a bouquet garni (a bundle of fresh herbs). Then I had a toddler. Then she went to pre-school. Then we […]

SALADS

Kale and Roasted Cauliflower Caesar Salad

(Serves 4) For Salad: 6 cups romaine lettuce, roughly chopped 6 cups lacinato kale, stems removed, roughly chopped 1 head cauliflower, cut into one inch florets 1/2 cup Parmesan or Pecorino Romano cheese, grated Eggless Caesar Dressing (recipe below) Parmesan Croutons (recipe below) 2-3 tbsp Grapeseed oil Kosher salt Black […]

MAIN COURSES

Turkey and Caramelized Onion Meatballs

Makes 16 large (2 oz.) or 50-ish mini meatballs (“polpettine”) Note: I don’t use dried herbs in these meatballs because I like to keep them ethnicity neutral. Doing so allows me to use them in red sauce, asian soups, and Mediterranean recipes throughout the week. If using in a red […]