more veggies, please!

1 hour – serves 5 extra virgin olive oil 1 whole onion, thinly sliced 9 cloves of garlic (thinly slice 5, crush 4) a generous pinch of crushed red pepper 2 28 oz cans of whole san marzano tomatoes 1/2 a large loaf of stale italian bread, diced into 1-inch cubes basil leaves, for serving 1. carefully remove tomatoes from can, gently squeezing to release excess juices back into can. dice tomatoes and return to can 2. generously coat the bottom of a large pot with olive oil. heat oil. sauté onions, stirring, for 6-8 minutes. add 5 sliced cloves of garlic and cook for 1 minute. add red pepper flakes and cook another 30 seconds. add salt and tomatoes, including juices. simmer for 10 minutes. 3. add bread cubes, mashing until fully incorporated. simmer about 20 minutes. season with salt and pepper, to taste. when done, the bread chunks should have an almost cheese-like consistency and flavor. 4. ladle into bowls, top with a couple of basil leaves and a swirl of olive oil. recipe from yours t...

2 hours – serves 8 flaky egg pastry 1 1/3 cups unbleached all-purpose flour, plus more for dusting the work surface ¼ cup confectioner’s sugar ½ tsp salt 8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch pieces 1 large egg, cold, beaten caramelized apples 8 tablespoons (1 stick) unsalted butter ¾ cup plus 1 tablespoon granulated sugar 6 large Granny Smith apples (about 3 pounds), peeled, quartered and cored 1. for the pastry : Pulse the flour, confectioner’s sugar and salt in a food processor until combined. Scatter the butter over the dry ingredients; process until the mixture resembles cornmeal, 7 to 12 seconds (you can also mix the butter in by rubbing the pieces between your fingertips, quickly). Turn the mixture into a medium bowl; add the egg and stir with a fork until little balls form. Press the balls together with the back of the fork, then gather the dough into a ball. Wrap the dough in plastic, then flatten it into a 4-inch disk. Refrigerate at least 30 minutes (...

1 hour - 6 first course servings ¼ cup fresh orange juice 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil plus more for drizzling 2 ¼ pounds assorted beets with greens (1 ½ pounds if already trimmed) ¼ small red onion 1 ¼ cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata 1. Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl. 2. Trim beets, leaving 1 inch of stems attached, then peel. 3. Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer, then cut slices into very thin matchsticks. 4. Thinly slice onion with slicer. 5. Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop. 6. Toss again and season with salt and pepper before serving drizzled with additional oil. If you don’t want t...

40 min – makes 8 arepas 1 cup yellow cornmeal, finely ground ½ teaspoon salt ½ cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, more for serving, optional ½ cup fresh sweet corn kernels, or frozen kernels, thawed ¼ cup chopped scallion ¼ cup chopped fresh cilantro 1 small serrano or jalapeño chili, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables for stuffing, optional 1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using. 2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. 3. Heat oil in a large skillet and co...

30 minutes – makes 8 1 ½ cups unbleached all purpose flour 2 ½ teaspoons ground coriander 1 ½ teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda 1/3 cup chopped fresh cilantro ¾ cup plain whole-milk yogurt Olive oil (for frying) 1. Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces. 2. Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; ser...

30 min – serves 4 ½ pound walnut halves (2 cups) ½ cup extra-virgin olive oil ¼ cup fresh lime juice Salt and freshly ground pepper ¾ pound peeled roasted beets, cut into 1/3-inch cubes 1 Fuji apple, cut into 1/3-inch cubes 1 Hass avocado, cubed 1 fennel bulb, cored and thinly sliced ¼ pound Manchego cheese, thinly shaved (1 cup) 5 ounces mesclun greens 2 cups tortilla chips, lightly crushed 1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely. 2. Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.

Provencal Zucchini and Swiss Chard Tart makes 1 10-inch tart, serves eight to ten 1 recipe whole wheat yeasted olive oil pie pastry (below) 1 pound Swiss chard Salt to taste 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 2 to 3 large garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 1 to 2 teaspoons chopped fresh rosemary 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 3 large eggs, beaten Freshly ground pepper 1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside. 2. Heat the oil over medium heat in...