Simple Summer Tomato Salad

In this simple salad, the juicy tomatoes are at their best. Combine ripe tomatoes with a traditional vinaigrette, a red onion that has been thinly sliced, and a sprinkle of fresh basil and mint. You'll want to keep playing it all summer long.

Ingredients :

For the vinaigrette

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

For the salad

• 1/4 medium red onion, very thinly sliced

• 2 pounds of ripe tomatoes of any variety are OK

• 1 teaspoon kosher salt

• Freshly ground black pepper, to taste

• 1/4 cup fresh basil, chiffonade

• 2 tablespoons fresh mint, chiffonade

STEPS :

     1. Make the vinaigrette : 

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.

     2. Macerate the red onions :

The sliced onions ought to be mixed with the vinaigrette and the dressing. Set aside to macerate while assembling the salad.

     3. Cut the tomatoes :

Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you're including cherry tomatoes, cut some in half.

     4. Assemble the salad and serve :

Salt both surfaces of the tomatoes after placing them on a big dish or platter. Sprinkle freshly ground black pepper. 

Pour the onions and dressing over the salad. Spread the onions evenly while carefully tucking the tomatoes into the dressing with your hands. Basil and mint are sprinkled on top. Taste, then add more salt or pepper if necessary. 

Serve immediately.

     5. Storage :

Although this salad is best the day it is prepared, if it is tightly wrapped and refrigerated, it can be eaten up to two days later.

 Lion’s Head Meatballs

lion's head meatballs let you experience the mouthwatering flavors of a traditional Chinese home-cooked dish. These enormous meatballs, which are made with ground pork and a variety of seasonings, are fried to perfection, leaving a crispy exterior and a soft center.

Ingredients :

For the meatballs

• 1 pound ground pork, 80% lean

• 4 ounces water chestnuts, finely chopped (optional)

• 1 cup panko breadcrumbs

• 1 large egg

• 1 tablespoon minced fresh ginger

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing rice wine

• 1 tablespoon sesame oil

• 2 teaspoons sugar

• 1 teaspoon ground white pepper

• 1 teaspoon cornstarch

• 1 teaspoon kosher salt

• About 1 quart vegetable oil, to fry

For the soupy glaze

• 2 cups low-sodium chicken stock

• 2 tablespoons dark soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon sugar

• 1/2 teaspoon ground white pepper

• 1/4 of a little green cabbage, split into leaves and stems

• 2 teaspoons cornstarch

• 2 teaspoons water

STEPS :

     1. Assemble the meatballs :

The ground pork, water chestnuts, breadcrumbs, egg, ginger, soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, cornstarch, and salt should all be combined in a sizable dish. Just blend, making sure there are no crumbs pockets left.

Form 10 pieces of the meatball mixture into large, 3-inch balls.

     2. Fry the meatballs :

A medium, deep pan or Dutch oven (with a diameter of about 10 inches) should have about 2 inches of vegetable oil in it. 350°F is the temperature at which the oil is heated. 

Gently put half the meatballs to the pan without overflowing it with a large spoon or spider. 4 minutes should be spent frying each side until golden brown. An instant-read probe thermometer inserted in the middle should read at least 160°F.

The meatballs should be taken out and placed on a platter covered in paper towels. Fry the remaining meatballs after heating the oil once more.

     3. Make the soupy glaze :

Chicken stock, dark soy sauce, oyster sauce, sugar, white pepper, and cabbage should all be combined in a medium pot. Over medium heat, stir and cook for about 8 minutes, or until boiling. 

In a small basin, mix the cornstarch and water together. Stir the broth and cornstarch slurry together for about 3 minutes, or until thickened.

     4. Serve :

Toss the meatballs gently in the saucy liquid after adding them to the pot. Serve.

Up to 3 days of leftover storage are possible in an airtight container. Reheat the meatballs in the microwave for one to two minutes or over medium heat for ten minutes, tossing every so often, until the sauce is loose and they are hot.

 Apple Pie Smoothie

It has an apple pie flavor! Applesauce, almond milk, cashews, dates, and vanilla in a smoothie.

Ingredients :

• 1 cup unsweetened almond milk

• 1 cup unsweetened applesauce or stewed apples

• For one hour, soak half a cup of raw, unsalted cashews in water.

• 2 teaspoons vanilla extract

• 1/2 teaspoon ground cinnamon

• 2 chopped, pitted dates, soaked in water for 1/2 hour, or 2 tablespoons maple syrup*

• 1 cup ice cubes

STEPS :

     1. Blend :

Blend all the components for 30 to 60 seconds or until they are completely smooth.

 Chicken Udon Soup with Bok Choy

With thick, chewy udon noodles and diced gochujang chicken, you can add a unique spin to the traditional chicken noodle soup. You may have a fantastic dinner ready from start to end in 30 minutes if you combine everything in a flavorful broth that is coated with ginger, toasted sesame oil, and soy sauce.

Ingredients :

• 4 ounces dried udon noodles

• 1 teaspoon toasted sesame oil

• 2 tablespoons vegetable oil

• 2 tablespoons fresh ginger, finely chopped

• 1 large clove garlic, finely chopped

• 4 cups chicken stock

• 1 tablespoon low-sodium soy sauce

• 1/2 teaspoon salt, or more to taste

• 2 cups cooked chicken, shredded

• 4 tablespoons gochujang (Korean chili paste)

• 4 scallions, finely sliced

• Baby bok choy, cut in half and thinly sliced lengthwise, 4 to 5 (5 ounces).

• 2 large handfuls (about 2 ounces) baby spinach leaves

For garnish :

• 1/2 cup cilantro leaves

STEPS :

     1. Cook the noodles :

3 quarts of water boil in a big pot. Udon noodles should be added and cooked for 10 to 12 minutes, or until soft. To remove surface starch, drain in a colander and rinse under cool running water. Toss in the sesame oil. Place aside.

     2. Make the broth :

One tablespoon of vegetable oil should be heated over medium heat in the same pot that you used to cook the noodles. Add the ginger and garlic, and cook for a minute while stirring frequently.

Bring to a boil after adding the stock, soy sauce, and 1/2 teaspoon salt. If desired, taste and add extra salt. Start the chicken after turning off the heat.

     3. Warm the chicken in the gochujang :

The remaining 1 tablespoon of vegetable oil should be heated in a small skillet over medium heat. Add the chicken shreds and heat through for 1 to 2 minutes.

To the skillet, add the gochujang. For a further 2 to 3 minutes, cook and stir, or until the sauce is gone and the chicken begins to brown.

Stir in the scallions after adding 1 to 2 tablespoons of the soup broth to scrape up the browned pieces from the pan's bottom. Get rid of the heat.

     4. Finish the soup :

Add the bok choy and bring the soup back to a simmer. until crisp-tender, cook for 2 minutes. Spinach and noodles are added, and they are cooked for a few minutes, until the spinach wilts and the noodles are heated.

     5. Serve the soup :

Four bowls should receive the soup. Add chicken to the top of each bowl. Serve after adding cilantro.

 Cheese Stuffed Manicotti

Ricotta cheese filling, melted mozzarella cheese, and marinara sauce are all used to prepare this baked manicotti. Prepare it for a special event and observe how happy people are.

Ingredients :

• 1 package of dried manicotti shells (8 ounces; around 12)

• 3 1/2 cups of whole or skim milk ricotta, 1 3/4 pounds

• 2 large egg yolks

• 8 ounces (2 cups) shredded mozzarella, divided

• 2/3 cup finely grated Parmesan

• 1 teaspoon finely grated lemon zest

• 1/4 cup freshly chopped parsley

• To taste, add an additional 1/4 teaspoon of kosher salt.

• 1/8 teaspoon freshly ground black pepper

• Pinch ground or grated nutmeg

• 2 1/2 cups of homemade marinara sauce, split into 1 (25-ounce) jar of store-bought sauce

Special Equipment

• 9x13-inch baking dish

STEPS :

     1. Cook the pasta :

 Foil-Wrapped Baby Back Ribs

Baby back ribs cooked on a barbeque should be sealed in foil and finished over wood chips to drastically reduce cooking time. For delicious, tasty ribs, it just takes a third of the time!

Ingredients :

For the rub

• 1 tablespoon kosher salt

• 2 teaspoons paprika

• 2 teaspoons granulated garlic

• 2 teaspoons dried thyme

• 1/2 teaspoon ground black pepper

For the ribs

• 2 racks baby back ribs, each 2 to 2 1/2 pounds

• 1 cup barbecue sauce

Special Equipment

• 1 cup hickory wood chips, soaked in water for at least 30 minutes

STEPS :

     1. Prepare the grill :

Set up the grill for direct cooking at 350 degrees Fahrenheit.

     2. Prepare the rub :

Add the salt, paprika, garlic, thyme, and pepper to a small bowl and stir to blend the rub ingredients.

     3. Prepare the ribs :

Each rack of ribs should have the membrane on the back removed. To make two smaller racks, make a crosswise cut across the centre of each rack.

     4. Season the ribs and wrap in foil :

Apply the rub equally to each half rack. Double-wrap each half rack in its own packet using eight sheets of heavy-duty aluminum foil measuring 18 by 24 inches.

     5. Cook the ribs :

Get the grill grates clean. The ribs should be cooked for an hour on a grill over direct medium heat with the lid covered and occasionally turned over for even cooking while being careful not to pierce the foil.

     6. Remove and rest :

After taking the packets from the grill, give them a 10-minute resting period. Open the foil packages with caution, take out the ribs, and then throw away the foil and rendered fat.

     7. Baste, then add the wood chips and serve :

In accordance with the manufacturer's recommendations, drain the wood chips and add them straight to the smoldering embers or to the smoker box of a gas barbecue. Return the ribs to the grill with the bone side down once the wood starts to smoke.

Grill the vegetables for 10 to 12 minutes, rotating once or twice, over direct medium heat with the lid closed as much as possible, until they are sizzling and gently browned. Give the food a few minutes to rest after removing it from the grill.

Slice each rib into a single piece, then serve heated with any extra sauce.

 Cajun Shrimp Alfredo

The amount of heat in this extremely creamy Cajun shrimp Alfredo recipe is just right. It takes just a little over 30 minutes to prepare and is flavorful.

Ingredients :

• 16 ounces uncooked fettuccine pasta

• 1 pound medium peeled, deveined raw shrimp

• 2 teaspoons Cajun seasoning

• 2 tablespoons olive oil

• 1 onion, cut into 1 cup of yellow pieces.

• 1 stalk of celery, cut into 1/2 cup

• 2 garlic cloves, minced

• 1/3 cup chicken stock

• 1 cup heavy cream

• 4 ounces and 1 cup of grated Parmesan cheese

• 1 teaspoon coarsely ground black pepper

• 1 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1/3 cup sliced scallions, for garnish

STEPS :

     1. Cook the pasta :

As directed on the package, cook the pasta. Drain, then set apart.

     2. Cook the shrimp :

In a medium bowl, toss the shrimp with the Cajun seasoning to coat.

In a big skillet over medium-high heat, add the oil. To coat the skillet, tilt. Cook the shrimp in the skillet for two minutes on each side or until opaque. Onto a platter, transfer the shrimp.

     3. Make the sauce :

In a skillet, combine the onion, celery, and garlic. Cook, turning frequently, for about 3 minutes, or until the onion is soft.

To remove the browned bits from the skillet's bottom, add the chicken stock and stir. Add the cayenne, pepper, salt, Parmesan, and heavy cream. Stirring constantly, cook for 4 to 5 minutes or until thickened.

     4. Pasta is added; toss :

Toss in the cooked, drained pasta before adding it. Add the shrimp on top, then garnish with scallions. Serve right away.

 Loaded Veggie Sandwich

With this loaded veggie sandwich, make the most of the season's fresh fruit, including juicy tomatoes, crunchy cucumbers, crispy sprouts, and creamy avocado. You may easily customize it!

Ingredients :

• 2 medium Persian cucumbers

• 1 large heirloom tomato

• 4 rustic sourdough or country bread slices, measuring between 1/2 and 3/4 inches

• 2 to 3 teaspoons mayonnaise

• 2 to 3 teaspoons stone-ground mustard

• 1 medium ripe avocado

• 1 cup broccoli or alfalfa sprouts

• 2 pinches kosher salt

• 2 pinches freshly ground black pepper

• 1/4 cup pickled red onions

• 2 large butter lettuce leaves

• 2-4 slices of sharp cheddar cheese, each weighing 2 ounces

STEPS :

     1. Prepare the vegetables :

The cucumbers should have their ends trimmed before being cut into long, 1/4-inch-thick strips. The tomato should be cored and cut into 1/3-inch slices.

     2. Add the condiments and avocado :

Spread mustard on two slices of bread and mayonnaise on two slices of bread. Set them up so that there is one of each for each sandwich.

Halve and remove the avocado's pit. Peel the avocado, slice it in half, and add it on a slice of toast with mustard on top. Slices can be lightly mashed into the bread using a knife to assist them adhere without causing any damage to the bread.

For the second sandwich, repeat the process with the remaining avocado.

     3. Add the vegetables :

Spread the sprouts evenly between the 2 sandwiches and add them on top of the avocado. On top of the sprouts, place a single layer of tomato slices. Add salt and pepper to taste.

On top of the tomato, evenly distribute the pickled red onions between the two sandwiches. A lettuce leaf and slices of cheese are placed on top of each. Place the long cucumber slices on top of each sandwich, followed by the mayo-side down slices of bread.

To adhere, lightly press the top.

     4. Serve :

If preferred, use a sharp chef's knife to cut the sandwich in half down the middle. Insert a long toothpick through each of the halves to help it remain together. Serve right away.

Vegetable slices that are left over should be carefully wrapped and kept in the refrigerator for one to two days. As quickly as possible, consume constructed sandwiches.

 Pumpkin and Coconut Ladoo

These pumpkin and coconut ladoos are the ideal Diwali treat—sweet, creamy, and decadent with a warm spice aroma.

Ingredients :

• 1 (15-ounce) can pumpkin purée

• 1 cup (70g) unsweetened shredded coconut

• 1/3 cup (69g) ghee, plus more for baking sheet

• 1 (14-ounce) can sweetened condensed milk

• chai masala or pumpkin spice seasoning, 3/4 tsp

• 3/4 teaspoon kosher salt

• 3/4 cup (63g) unsalted cashew butter

• 3 cups (16.5 ounces) white chocolate chips

For decorating (optional)

• Unsweetened shredded coconut, toasted or untoasted

• White chocolate ganache

• Nuts that have been finely chopped, such cashews or pistachios

STEPS :

     1. Drain the pumpkin :

A double layer of paper towels or cheesecloth can be used to line a fine-mesh sieve. The pumpkin purée should be added to the medium bowl that has the sieve over it.

If using a cheesecloth, construct a pouch by wrapping the cloth around the purée and squeezing out as much liquid as you can. Using paper towels, cover the pumpkin purée by folding the towel over it. The liquid should now be forced through the sieve by placing your hand firmly on the paper towel.

     2. Toast the coconut :

Over medium heat, place a small Dutch oven or non-stick pan covered with enamel. The coconut should be heated for 2 to 4 minutes, until it is fragrant and highly golden-brown speckled. I enjoy mixing chunks of roasted and less toasted coconut.

     3. Stir in the ghee :

With a rubber spatula, incorporate the ghee with the mixture after lowering the heat. Stir continuously until the ghee melts and completely covers the coconut.

     4. Add the sweetened condensed milk :

Salt, chai masala, and condensed milk should be added. The temperature should be raised to medium and simmered. Cook for 2 to 3 minutes, stirring regularly, or until the mixture thickens and starts to peel away from the pan's sides.

     5. Add the pumpkin :

Add the pumpkin purée and cashew butter after lowering the heat to medium-low. It takes around 8 minutes for the mixture to stop sticking to the pan after regular stirring and scraping of the pan's bottom and edges. If the bottom starts to brown too rapidly, reduce the heat.

     6. Add the white chocolate chunks by stirring :

Add the white chocolate chips and stir until melted before turning off the heat. Mixture should cool in a heat-resistant basin for at least 15 minutes before being used.

     7. Shape, decorate, and chill :

Wax or parchment paper should be used to line a big baking sheet. Grease with ghee sparingly. 

Scoop some of the mixture onto your hands using a 1 1/2-inch cookie scoop and ghee-coated hands. Don't worry if the mixture appears greasy; this might happen if the white chocolate heats up too much. You won't need to grease your hands or the scoop, and this won't have a negative effect on the outcome. 

Form a ball out of the ingredients. Roll the ladoos in chopped nuts or coconut that has been laid out on a small plate, if you want.

Repeat scooping, rolling, and topping the ladoos on the baking sheet. The ladoos should be refrigerated for at least three hours to reach firmness.

     8. Serve :

When ready to serve, take the ladoos out of the fridge and give them 30 minutes to come to room temperature. 

Ladoos need to be kept in the fridge. For up to three days, keep them in an airtight container. Alternately, you can freeze them for two to three weeks in a freezer-safe plastic bag.

 Sheet Pan Grilled Cheese Sandwiches

Make five toasted, gooey grilled cheese sandwiches at once on a sheet pan instead of carefully flipping one grilled cheese sandwich after another while hunched over a hot pan!

Ingredients :

• 6 tablespoons (3 ounces) unsalted butter

• 2 tablespoons herbed goat cheese

• 10 thick white bread slices

• 5 sharp white cheddar cheese slices

• 5 provolone cheese slices

• 5 Swiss cheese slices

STEPS :

     1. Preheat the oven and prepare a baking sheet :

Place a rack in the upper third of the oven and preheat to 425°F. The butter should melt in the oven after about 5 minutes of being placed on a baking sheet with a rim.

     2. Assemble the sandwiches and bake :

On five of the bread slices, evenly distribute the goat cheese.

Carefully tilt the pan so the melted butter coats the bottom. On the baking sheet, arrange all of the bread pieces in a single layer in the melted butter. The goat cheese should be face up.

Put 1 piece of cheddar on each slice of goat cheese bread, 1 slice of provolone on each slice of white bread, and 1 slice of Swiss on each slice of whole wheat bread.

     3. Bake :

Return the pan to the oven and bake at 425°F for another 7 minutes, or until the cheese is bubbling and the bread is starting to brown.

     4. Assemble sandwiches and return to the oven :

After removing from the oven, layer the provolone, Swiss, and a slice of goat cheese on each of the sandwiches. Back in the oven, toast the bread for 3 to 4 more minutes, until golden.

 Tortellini in Cacio e Pepe in a skillet with wilted greens

A pot of water doesn't need to be brought to a boil. This traditional Roman pasta-inspired one-pan meal couldn't be more easy.

Ingredients :

• 5 tablespoons olive oil, divided

• 1 (16–20-ounce) container of frozen cheese tortellini, or two (8–9–ounce) packets of fresh cheese tortellini

• 1 teaspoon kosher salt

• 2 teaspoons freshly ground black pepper, plus more for serving

• 1 1/2 cups water

• 3 ounces of baby spinach or kale (or roughly 3 packed cups)

• Pecorino Romano cheese, grated finely, 1 cup + more for serving

STEPS :

     1. Sear the tortellini :

In a 12-inch cast iron pan set over medium heat, warm 3 tablespoons of olive oil until shimmering. Tortellini should be added in an equal layer. Cook for 2 to 4 minutes, stirring regularly, until beautifully browned.

     2. Cook the tortellini :

Add the water, black pepper, and kosher salt. Using a wooden spoon, stir everything together while scraping away any browned bits from the pan's bottom. Cook, stirring regularly and scraping off any browned bits from the pan's bottom, until the pasta is glossy and soft and nearly all the water has drained, 3 to 5 minutes. Cover with a cover or baking sheet.

     3. Stir in the greens and cheese, then serve :

Remove from the fire and mix in the greens, a few handfuls at a time, for approximately 2 minutes, or until they are just wilted. Add the grated cheese and the last 2 tablespoons of olive oil by stirring. Serve with more cheese that has been shredded on top and freshly ground black pepper.

For up to five days, store leftovers in the fridge in an airtight container.

 Pancit Bihon (Filipino Rice Noodles)

A traditional Filipino cuisine called pancit bihon consists of stir-fried rice noodles, crisp vegetables, pork, and a flavorful sauce. Although simple enough for a family supper, this recipe is deserving of a celebration.

Ingredients :

For the pork

• 1/2 pound boneless pork belly or pork shoulder, whole slab

• 3 cups water, for boiling the pork

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For the stir-fry

• 8 ounces dried pancit bihon noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 medium white or yellow onion, chopped

• 1 large rib celery, chopped

• 2 chopped green onions, white and green sections separated

• 1 tablespoon patis (fish sauce)

• 1 medium carrot, peeled and julienned

• 2 cups green beans, cut into 1-inch pieces with the edges trimmed

• 3 cups shredded green cabbage

• 1 1/2 cups broth, from cooking the pork

• 2 tablespoons toyo (soy sauce)

• 1 tablespoon calamansi juice (or lemon juice)

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For serving

• 1/4 cup patis (fish sauce)

• 1 tablespoon calamansi juice (or lemon juice)

STEPS :

     1. Cook the pork :

Trim off and discard any extra fat from the pork using a sharp knife.

Put the pork and 3 cups of water, or enough to cover the meat, in a medium stockpot. Add some salt and pepper.

Over medium heat, bring to a simmer, then cover and reduce heat to maintain a simmer. Cook 45 minutes until cooked. 

For the stir-fry, set aside 1 1/2 cups of the pig stock. Remove the meat from the liquid once it is fork-tender and let it cool on a chopping board for 10 to 15 minutes. Cut the meat into pieces measuring 1/2 inch. Place aside.

     2. Soften the bihon noodles : 

The dry noodles should be put in a big bowl. Use your fingers to sprinkle water over the noodles in a small basin of water until they are moist. Sprinkle water onto the noodles often until they become soft and malleable but not mushy. Place aside.

     3. Stir fry the vegetables :

Over medium heat, place a wok or big skillet. Include the oil. Add the garlic, onion, celery, and the white portions of the green onions to the hot oil and stir-fry for about 2 minutes, or until tender and aromatic. 

Add the fish sauce, or patis. Stir-fry the carrot and green beans after adding them until they start to soften. Add the cabbage shreds and thoroughly combine.

     4. Add the pork, noodles, and sauce :

Sliced, cooked pork should be added to the mixture. Toyo (soy sauce), calamansi juice, and 1 1/2 cups of the saved pork stock should all be added. Mix by stirring.

Add the soggy noodles, bihon. Noodles and the remaining ingredients should be thoroughly combined.

Put a lid on the pan. Cook the noodles, tossing regularly, until they soften and are thoroughly combined with the other ingredients. The broth will coat the noodles and give them a light brown color as they simmer, turning the white noodles transparent. The longer the soup simmers, the more it is eventually absorbed by the noodles, producing a dry pancit noodle meal. It will take a total of 8 to 10 minutes.

     5. Season and serve :

Add salt and pepper to taste and sprinkle it all over. As a garnish, use the green parts of the green onions.

Serve heated with patis and calamansi juice dipping sauce.

The optimum time to serve pancit bihon is right away after cooking. If there are any leftovers, you may keep pancit in the fridge for up to a day in a closed container. Use the microwave or the stovetop to reheat. Pancit bihon should not be frozen since the vegetables wilt and the noodles get wet.

 Copycat Ronto Wraps

They surpass the ones at Disneyland in quality.

Ingredients :

• 4 fully cooked links of smoked pork sausage, or around 1 pound of your favorite sausage

Peppercorn Sauce (makes about 1 cup):

• 3/4 cup mayonnaise

• 1/4 cup apple cider vinegar

• 1 tablespoon honey

• 2 teaspoons ground black pepper

• 1/2 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/8 teaspoon cayenne pepper

Slaw Dressing (makes about 1/2 cup):

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• 2 tablespoons honey or agave nectar

• 1/4 teaspoon cumin

• 1/4 teaspoon chili powder

• 1/4 teaspoon kosher salt

For Assembly:

• Green cabbage, shredded into 4 cups (from a 10-ounce bag or half a small cabbage)

• 1 large carrot, coarsely grated or julienned

• 4 flatbreads (pizza, naan, lavash, or wheat tortillas), either prepared or purchased

• 1/4 cup optional fresh leafy herbs like cilantro, parsley, or dill

STEPS :

     1. Cook the sausages : 

On the stovetop, warm up a medium-sized skillet or grill pan over low heat. The sausages should cook for around 6 minutes after being added. After six minutes, flip the sausages over and continue cooking. 

The sausages should be cooked for an additional 2 minutes on each side, or until they have some grill or browning marks and are thoroughly heated. Increase the heat to medium-high. Put the sausages in a plate and reserve.

     2. While the sausages are cooking, make the peppercorn sauce, dressing, and coleslaw : 

To make the peppercorn sauce, combine the mayonnaise, vinegar, honey, salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl. 

Create the coleslaw dressing and the slaw dressing: Combine the salt, cumin, chili powder, olive oil, honey, and vinegar in a jam jar. Shake the dressing until everything is well-combined and the honey has dissolved. 

Combine the cabbage, carrots, and coleslaw dressing in a mixing dish. Toss to distribute the dressing among the vegetables.

     3. Assemble the wraps :

The flatbreads can be softened and made malleable by warming them briefly in the microwave or over low heat in a skillet.

Place a wrap on a dish and assemble. Put a few tablespoons of peppercorn sauce on top, add a sausage, and then heap on the coleslaw. Before serving, if preferred, garnish with fresh herbs. 

Storage advice: The sauce and vinaigrette will keep for up to a week in the refrigerator in tightly-lidded containers. 

 Plantain Chips

These golden, beautifully crisp baked plantain chips are made by slicing into small rounds on a mandoline and baking them immediately on a baking sheet.

Ingredients :

• 2 medium green plantains, each measuring around 9 1/2 ounces,

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

STEPS :

     1. Preheat the oven :

Set up the oven's racks in the top and bottom thirds. Turn the oven on to 375°F.

     2. Prepare the plantains : 

After rinsing, pat the plantains dry. With a sharp knife, cut each of the ends off. Be careful not to cut into the meat when you score the plantain's peel lengthwise with the knife. To separate the two and peel the plantains, slide your thumb between the skin's scored area and the plantain's flesh.

     3. Cut the plantains :

Slice the plantains into rounds that are 1/16-inch thick using a mandoline. Alternatively, hand-cut the plantain into rounds that are 1/16-inch thick using a sharp knife. If cutting by hand, be sure to do so as evenly and as nearly to 1/16 inch thick as you can. Instead of producing a delicate crisp, thicker rounds will produce a more toothsome crunch.

     4. Toss the plantains :

Olive oil and 1 teaspoon kosher salt should be combined in a sizable bowl. Rounds of sliced plantains should be added to the oil and salt mixture, and each should be given a hand toss to coat. Ensure that any plantain slices that may have come together must be carefully separated and coated.

     5. Spread the plantains on rimmed baking sheets : 

On two rimmed baking pans that aren't lined, spread out the coated plantain rounds in a single layer. The corners of the rounds should touch but not overlap because they will shrink in the oven.

     6. Bake the plantain chips :

In the top and bottom thirds of the oven, arrange the chips. Bake for 7 minutes at 375 °F. Transversely and vertically rotate the pans. Once the plantain chips are golden to golden brown, dry and firm to the touch, and easily release from the pan, bake for an additional 8 to 9 minutes. Put only those chips back into the oven for an additional minute, or until they are no longer soft or adhering to the pan, if any of the chips feel soft or are doing so.

     7. Finish the plantain chips and serve :

While still warm from the oven, season the plantain chips with additional salt, if desired. At room temperature or heated, serve. 

Plantain chips can be kept for up to three days at room temperature in an airtight container.

 Use an air fryer to make the best, most delicious zucchini

Ingredients :

• 2 medium zucchini (about 1 pound total)

• Kosher salt, plus a touch, for seasoning the zucchini, 1/2 teaspoon

• 1/3 cup plain fine breadcrumbs

• freshly grated Parmesan, plus additional for serving, 3 teaspoons

• 2 teaspoons cornstarch

• 1/2 teaspoon garlic powder or 1 teaspoon garlic granules, optional

• 1/4 teaspoon freshly ground black pepper

• 1 pinch cayenne, optional

• 1 tablespoon olive oil

• Cooking spray

STEPS :

     1. Prepare the zucchini :

Cut off the zucchini's ends. Rounds of zucchini 3/16 inch thick should be cut off. Add a pinch of salt and the zucchini to a medium bowl. Toss the zucchini with the salt using a rubber spatula, a big spoon, or your hands and put aside for 5 minutes to let some of the liquid drain out.

     2. Meanwhile, prepare the breadcrumb mixture :

Breadcrumbs, Parmesan (if used), cornstarch, granulated garlic (if using), freshly ground black pepper, a dash of cayenne (if using), and the final 1/2 teaspoon of salt should all be combined in a small bowl.

     3. Dry the zucchini and prepare the air fryer :

There will be some moisture on the zucchini and a small amount in the bowl after 5 minutes. Just a small amount of the extra moisture should be drawn out, not the entire amount. To remove as much of the extra moisture from the zucchini rounds as you can, use a clean kitchen towel or paper towel. There's no need to remove it from the bowl one at a time or move it. 

If your air fryer needs to be warmed up, set it to 325°F. Use the "air fry" setting if your air fryer has other settings.

     4. Coat the zucchini in oil and divide into batches :

Use your hands (or a spoon or spatula) to toss the zucchini with the olive oil until the zucchini rounds are evenly coated. You may need to coat and cook the zucchini in batches, depending on the size of your air fryer (see recipe note). Two batches of the zucchini coated in oil should be used.

     5. Toss the zucchini in the breadcrumb mixture :

Toss the zucchini rounds in the breadcrumbs using a large spoon or spatula (the breadcrumbs have a tendency to stick to your hands). The first set of zucchini should receive around half of the breadcrumb mixture.

     6. Air fry the zucchini :

Spray nonstick cooking spray on the air fryer's basket. The coated zucchini rounds should be arranged in an equal layer. It's acceptable if a few of them somewhat overlap. As it cooks, it will decrease. Bring the basket back to the air fryer and cook for 10 minutes at 325°F. 

Cook the zucchini rounds for a further 8 to 12 minutes, or until they are soft and the coating is golden brown and crispy.

   If preferred, add additional Parmesan to the zucchini before plating it. If serving right away, place the zucchini on a wire rack to prevent it from becoming too soggy. Recoat and air fried the remaining zucchini as before. 

For up to three days, leftover zucchini can be kept in the refrigerator in an airtight container.