Recipes

Puttanesca Chickpea-Tomato Salad

Published at In Category Recipes, Tomatoes

From The New York Times

Notes from NYT: This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up.

Baked Spaghetti Squash with Garlicky Chickpeas

Published at In Category Recipes, Spaghetti Squash

Adapted from “Skinny Taste’s One and Done Cookbook”. Tip: Cut the squash crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right? See the newly added video for cutting guidance. If you have a microwave: Use it to soften the flesh of the spaghetti squash, thereby making it easier to cut into. One minute on high should do it, but continue to cook at 1 minute intervals if skin is still too hard after the first pass.

Spicy Watermelon Refresher

Published at In Category Recipes, watermelon

Prepare simple syrup by mixing equal parts granulated sugar and hot water and stirring until the sugar dissolve. If you don’t have a serrano pepper, any other hot pepper will do – or try some hot pepper flakes instead.