Spring

Crispy Gnocchi with Cherry Tomatoes and Cheese

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Gnocchi.jpeg
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Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
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Easy Shrimp Scampi

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Shrimp Scampi.jpeg
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Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

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Sephardic Charoset

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

Sephardic Charoset
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Menu for the week of Mar 30 // Mexican

Sat: Fish Tacos (possibly with fried shrimp instead)
Sun: Goat Cheese Corn Enchiladas w/ sour cream, salad, hot sauce
Mon: Order in
Tue: Posole w/ salad
Wed: Carne asada w/ black beans (make double batch), rajas, tortillas, pico de gallo, avocado, salad
Thus: Lacquered Chicken (Pollo Asado en Mole Rojo Clásico) w/ fried plantain, rice, beans, salad

Goat Cheese and Corn Mole Enchiladas

Menu for the week of Mar 23: Mediterranean early spring

Sat: https://audreyandjon.com/recipes/joses-basque-tuna-stew">Jose Andres' Basque Tuna Stew w/ steamed artichokes
Sun: https://audreyandjon.com/recipes/neapolitan-pizza
Mon: https://audreyandjon.com/recipes/caramelized-garlic-quiche">Caramelized Garlic Quiche w/ salad
Tue: Leftover tuna stew w/ baguette, asparagus
Wed: antipasto dinner (leftover quiche, cured meats, cheeses w/ ficelli or leftover baguette)
Thus: Order in and support a local restaurant!
Fri: https://audreyandjon.com/recipes/shrimp-saganaki">Shrimp Saganaki

Tuna Stew

Chicken Pot Pies

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

  • Pie crusts (we like bottom crusts as well as on top)
  • 4 Tablespoons Butter
  • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
  • 2 rotisserie chickens, Shredded
  • 1/2 cup Flour
  • 3+ cups Chicken Broth, Plus More If Needed
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1 cup Cream
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Menu for the week of Mar 16 - Ir-ish in the time of coronavirus

  • Sat: Chicken Pot Pie
  • Sun: Lox and bagels!
  • Mon: Potato Soup w/ salad + pumpernickel bread
  • Tue: Juniper Cured Salmon w/ latkes (sour cream, applesauce), seed crackers, Hot Smoked Salmon sauce
  • Wed: Chicken pot pies w/ green beans (sautee mushrooms for enchiladas next week)
Juniper Cured Salmon Lox

Menu for the week of Mar 8

Mon: Indian takeout
Tue: Tamarind Steak w/ white rice, bok choi
Wed: Lao Crispy Rice Salad w/ chinese sausage
Thus: Herb Salad w/ beef
Fri: potstickers w/ all the leftovers...

Crispy Rice Lao Salad

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