Adapted from Hetty Lui McKinnon and “To Vegetables, With Love.” This sheet pan minestrone is wonderful. I’ve become a fan of refrigerated filled pasta. My husband loves it and will gladly consume vegetables when there’s filled pasta on the same plate. Plus we got lots of tomatoes this week and you’ll want to use them in this dish. ~Conne
From Hetty Lui McKinnon and The New York Times
From Colu Henry, adapted from a recipe by Jo Piazza. This recipe works with Asian eggplants, too, but I find that a stuffed eggplant (and I love a stuffing with raisins) is less off-putting for those around the table who think “I don’t like eggplant.” There’s all that delicious stuffing and before they know it, they’ve enjoyed eggplant. ~Conne
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.
From Seriouseats.com
From Hetty Lui McKinnon, author of “To Vegetables, With Love.”
From Hetty Lui McKinnon, author of “To Vegetables, With Love.” McKinnon’s note about this recipe: “It is hard to describe how alive this soup feels. When using such sparse ingredients, there is nowhere to hide. The vivacity of this soup fervently reflects the integrity of the ingredients used. It tastes of vines ripened by the sun, grassy, musky, and earthy. It offers the essence of tomatoes, without the astringency. The soup is inspired by a Spanish tomato and bread soup called salmorejo, which typically features sherry vinegar, and is served topped with boiled egg and ham. I developed this recipe to be eaten cold, however when I served it, my son requested for it to be heated up. Hence, we have a soup that can be served at both temperatures. There are optional toppings of bread croutons, feta or other soft, salty cheese, or tahini.”
I’ll substitute about 1/4 of that sweet onion in the box for the green onions the recipe calls for. Love that this takes maybe 5 minutes to make and then just needs to sit in the refrigerator until you’re ready to serve.
From The New York Times
Adapted from the New York Times.
The note from Ali Slagle that accompanied the recipe: “With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce. The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing. Eat it over rice or salad greens, and feel free to embellish with thinly sliced snap peas or celery, cilantro and sesame oil, seeds or paste.”