Quarantine Cuisine- Jupiter Magazine

Cuisine

QUARANTINE #

COMFORT FOOD I N S P I RAT I O N from the I N STAGRA M CO M M U NI T Y FROM THE EDITORS OF JUPITER MAGAZINE

Cuisine

#QUARANTINE

COMFORT FOOD INSPIRATION FROM THE INSTAGRAM COMMUNITY Edited by Daphne Nikolopoulos Design by Ashley Meyer

With Thanks Staff Olga Gustine Mary Murray Abigail Duffy

Recipe Contributors Jules Aron Lindsay Autry, The Regional Eric Baker, The Rebel House Idalia Baudo Isaac Cerny, Pistache The Cooper Victoria de la Maza Christine DiRocco Angelo Elia, Casa D’Angelo Annie Falk Farmers Table Express Brandie Herbst Ivey Leidy Didi Lutz Michiko Kurisu Ashley Meyer Lee Morris, 1000 North Daphne Nikolopoulos Tatiana Platt Sandy Smith Gaby Viteri On the Cover Shrimp Scampi Zoodles,

by Ivey Leidy Photo by Kent Anderson 1 #QUARANTINECUISINE

INT R O D U C T I O N Practically overnight, the COVID-19 pandemic changed our lives. We’ve packed up our offices and started to work from home, hoping that the center of the WiFi infrastructure will hold. Newly adept at social distancing, we’ve hosted virtual Passover seders and Easter lunches. We’ve picked up new skills—who knew those of us who can’t even sew a button would be making our own masks?—and new language (“Let’s Zoom over a quarantini!”).

And, like it or not, we’ve all become pretty competent home cooks. Over the past four weeks, I’ve been reminded, thanks to Instagram, that necessity is the mother of invention. As I marveled at friends’ photos of crusty Dutch-oven bread, three-ingredient chocolate, and pasta primavera created from leftovers, I was inspired to push myself a little further in the kitchen. I experimented, sometimes successfully and sometimes not, with net results that were as much distraction as dinner—and we’ve all learned that both are necessary at times like these. As my friend Christine DiRocco put it when she sent me her recipe for Mom’s Apple Crisp (page 46), “I find it funny that I’m mapping out menus for the week. It keeps me busy, and it’s so nice to have lovely, made-from-scratch dinners.

It’s so old school and so very welcome right now.”

It’s so true. A home-cooked meal is a simple pleasure, but it’s also an act of love, particularly when it’s shared.

Who hasn’t been consoled by a chocolate chip cookie and warm milk after a bad day, or cheered by the smell of a Thanksgiving turkey roasting in the oven? It’s natural, then, that we turn to food during life’s stressful moments.

It’s what we know and can count on, the comfort we seek when the world goes haywire. Since we can’t have a hug during quarantine, parmesan truffle fries are the next best thing.

This recipe book was founded on this principle. It started on a whim, with a single recipe—my favorite glutenfree almond-cranberry muffins (page 44)—and a call to the Instagram community to post easy-ish, nutritious, pantry-forward, and, yes, improvised recipes to get us all through this. I volunteered to aggregate the contributions and share with the community, because couldn’t we all use a few more ideas for what to make for dinner?

As more and more recipes came in, it became a labor of love, and I am indebted to my staff for stepping in to help with enthusiasm. The product you’re reading is the result of teamwork by talented people who seem to have an endless capacity for creativity.

Be assured, friends: We’ll go out to dinner again. We’ll watch chefs work in their exhibition kitchens, we’ll clink glasses with friends, we’ll even welcome the din we sometimes have to shout over. And we will appreciate, more than ever, every exquisite bite that someone else prepares for us. Until then, I hope you’ll find joy in your own cooking and inspiration in #QuarantineCuisine.

In health and gratitude,

Daphne Nikolopoulos Editorial Director, Jupiter Magazine @jupitermagazine

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Soups& Salads 7

CARROT GINGER SOUP

BY ANNIE FALK

G E T IN YO U R VEG G IE S FOR T HE DAY W I TH C R E AT IVE D I SHE S T HAT DON' T SKI MP ON F L AVOR RECIPES IN THIS SECTION 5 ASPARAGUS SOUP FOR THE SOUL 6 ENSALADA RUSA 7 CARROT GINGER SOUP 8 VEGETABLE, LENTIL, AND TURKEY SOUP 9 FASOLADA (GREEK BEAN SOUP) 10 WHITE BEAN AND TUNA SALAD

Asparagus SOUP FOR T HE SOU L

By IDALIA BAUDO

@IDALIACO

INGREDIENTS

3 BUNCHES ASPARAGUS, HARD STEMS TRIMMED, STEAMED 3 CUPS FRESH VEGETABLE BROTH (PLUS MORE FOR THINNING, IF DESIRED) 1-INCH PIECE FRESH GINGER ROOT, PEELED DASH OF SALT AND PEPPER

METHOD • Mix everything in a food processor until smooth. Thin with more broth, if desired.

Can be enjoyed hot or cold.

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Ensalada RUSA

By GABY VITERI @ GABY.VITERI

INGREDIENTS 3 RED POTATOES, CUBED 2 CARROTS, CUBED 3/4 CUP PEAS 2/3 CUP MAYON^ NAISE SALT, PEPPER, AND FAVORITE SEASON^ INGS TO TASTE

METHOD • Boil the potatoes for about 7 minutes until they have some give but are still firm. Set aside in an ice bath. Begin to boil a pot of water for the carrots.

• Drain the potatoes and continue to cool them in the fridge. Boil the carrots for 8-9 minutes. Drain the carrots and cool in ice bath. Drain again and set aside in fridge.

• Flash-boil the peas for one minute. They should be firm as well. Drain and repeat the ice bath. Set in the fridge.

• In the meantime, scoop mayonnaise into a deep dish and season to taste with salt, pepper, and whatever seasonings you like (I used cayenne pepper). Add veggies to the dish and toss to coat.

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Carrot

GINGER SOUP

By ANNIE FALK

@ANNIE.FALK

M AK E S 8 SERV I NG S 4 TBSP. EXTRA-VIRGIN OLIVE OIL 4 LBS. CARROTS, PEELED, ROUGHLY CHOPPED

INGREDIENTS

1 MEDIUM SWEET ONION, PEELED, ROUGHLY CHOPPED 6 CLOVES GARLIC, PEELED, ROUGHLY CHOPPED 4 TBSP. FRESHLY GRATED GINGER 2 TBSP. ORANGE ZEST 1/2 CUP ORANGE JUICE 8 CUPS WATER 2 SMALL BAY LEAVES 1 TSP. SALT 1 TSP. FRESHLY GROUND BLACK PEPPER PLAIN YOGURT TO GARNISH PARSLEY TO GARNISH

METHOD • Preheat the oven to 425° F. Place the carrots in a roasting pan and toss with olive oil, salt, and pepper. Roast until caramelized, about 30 minutes.

• Heat the oil over medium heat in a soup pot and sauté the onions until they are

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translucent. Add the garlic, ginger, and orange zest. Add the roasted carrots. Pour in the water and orange juice, and add the bay leaves. Bring the liquid to a boil, reduce the heat, and simmer, covered, for about 20 minutes, until the flavors have melded.

• Allow the soup to cool, then, using a handheld blender, pulse to achieve a smooth, creamy texture. Season with salt and pepper.

• Heat before serving. Serve with a dollop or flourish of plain yogurt, a sprinkle of pepper, and parsley.

Vegetable, Lentil, and TURKEY SOUP

By CHRISTINE DIROCCO INGREDIENTS 2 TBSP. OLIVE OIL 1 CUP ONIONS, FINELY CHOPPED 1 CUP CARROTS, CHOPPED 1 CUP CELERY, CHOPPED 1 TBSP. KOSHER SALT 1 LB. LENTILS, RINSED 1 CUP SWEET POTATO, PEELED AND CHOPPED 2 CUPS TURKEY, SHREDDED 1 CUP TURKEY (OR CHICKEN) BROTH 1 CUP VEGETABLE BROTH 1/2 TSP. GROUND CORIANDER 1/2 TSP. GROUND CUMIN

@CHRISTINEDIROCCO METHOD • Add olive oil to 6-quart Dutch oven and set to medium heat.

Add onions, carrots, celery, and salt and sauté until onions are translucent, 6-7 minutes.

• Add lentils, sweet potatoes, turkey, broths, coriander, and cumin. Stir to combine.

Increase heat and bring to a boil.

• Reduce heat to low, cover, and simmer until lentils are tender, approximately 45 minutes. Serve immediately. Add Parmesan cheese, if desired.

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Fasolada GREEK BEAN SOUP

By DAPHNE NIKOLOPOULOS

@ DAPHNENIKO

16 OZ. GREAT NORTHERN BEANS, SOAKED 6 HOURS OR OVERNIGHT AND RINSED

INGREDIENTS

1 TBSP. OLIVE OIL 1 SMALLISH ONION, FINELY CHOPPED 3 LARGE CARROTS, COARSELY CHOPPED 3-4 CELERY STALKS WITH LEAVES, COARSELY CHOPPED 3 CUPS LOW-SODIUM CHICKEN OR VEGETABLE STOCK 1 CUP TOMATO SAUCE (OR DILUTED TOMATO PASTE) 1/4 CUP PARSLEY SALT AND PEPPER TO TASTE

METHOD • Sauté onions in olive oil for 3 minutes.

Add carrots and celery and sauté another 3-5 minutes. Set aside.

• Place beans in a stockpot and cover with water (about 6 cups). Boil over medium heat for about 40 minutes, or until beans soften, skimming off the white foam. Add sautéed vegetables and stock, and simmer for another 20 minutes.

• Add tomato sauce, parsley, and salt and pepper to taste. Simmer for 10-15 minutes until soup thickens slightly. I stir in a swish of olive oil before serving with toasted naan.

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White Bean AND T U NA SA L A D

By SANDY SMITH

@INKANDSUGAR

INGREDIENTS

METHOD

2 TBSP. EXTRA-VIRGIN OLIVE OIL 1 TBSP. WHITE WINE VINEGAR KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE 1 15-OUNCE CAN CANNELLINI OR SMALL WHITE BEANS, DRAINED AND RINSED 1/4 CUP RED ONION, DICED 1 TSP. NONPAREIL CAPERS, DRAINED 1/3 CUP CHOPPED FRESH ITALIAN FLAT-LEAF PARSLEY 1 TSP. LEMON ZEST 1/2 CUP GRAPE TOMATOES, HALVED 2 6-OUNCE CANS TUNA, DRAINED TORN LETTUCE LEAVES (ROMAINE, BIBB, OR BUTTER) FOR SERVING, OPTIONAL

• Whisk together oil, vinegar, and salt and pepper in a mixing bowl.

• Add beans, onions, capers, parsley, lemon zest, and tomatoes and toss gently to combine.

Lightly toss in tuna. • Enjoy at room temperature or chill for 30 minutes. Serve on a bed of torn greens if desired.

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Mains

& Sides

19

RADISH GREENS PESTO

BY MICHIKO KURISU

FR OM OODLE S OF ZOODLE S TO TR OPICAL FRIED RICE , THESE EASY MEALS WILL PLEASE ANY CRAVING R EC I PE S IN TH IS SEC TION 13 SHRIMP SCAMPI ZOODLES (GLUTEN FREE,

DAIRY FREE) 15 ROASTED BRUSSELS SPROUTS WITH PEAR

AND HONEY 16 PARMESAN TRUFFLE FRIES 17 SWEET POTATO LATKES WITH ZA’ATAR YOGURT 19 RADISH GREENS PESTO

20 GARLIC AND GINGER SHRIMP WITH BOK CHOY 21 VEGETABLE “MEAT” LOAF 23 SOUTHERN BLT MELT 24 MEATBALLS 25 SIMPLY GRILLED SALMON TURMERIC QUINOA

PILAF WITH STEAMED ASPARAGUS

27 ZOODLES AL LIMONE WITH ASPARAGUS,

BASIL, AND PARMESAN 28 SPANAKÓRIZO WITH FETA AND ZUCCHINI 29 CAULIFLOWER TABBOULEH 31 PISTACHIO-CRUSTED TOFU SQUARES 32 PINEAPPLE AND CASHEW FRIED RICE 33 STUFFED FLORIDA TOMATOES 35 SWEET POTATO HASH 36 ARROZ CON POLLO 37 SPAGHETTI AL POMODORO

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Zoodles

S H R I MP SC A MPI

By IVEY LEIDY @LIVINGWITHIVEY F O R T HE S H R I M P : 1 LB. LARGE SHRIMP (12-15 SHRIMP), PEELED, CLEANED, AND DEVEINED 2 TBSP. OLIVE OIL JUICE OF 1 LEMON 2 CLOVES GARLIC, MINCED A LARGE HANDFUL OF PARSLEY

INGREDIENTS

SPLASH OF DRY WHITE WINE (OR WHITE WINE VINEGAR)

F O R T HE TO M ATO SAU C E : 2 PINTS OF GRAPE OR CHERRY TOMATOES, SLICED IN HALF 2 LARGE SHALLOTS, MINCED 4 TBSP. BASIL, CHOPPED 1 TBSP. DRIED OREGANO 1 CLOVE GARLIC, MINCED 4 TBSP. OLIVE OIL, DIVIDED INTO TWO PARTS (FOR STEPS 1 AND 3)

METHOD TO M ATO SAUC E • Heat 2 tablespoons of olive oil in a large lidded sauté pan over medium heat. Add garlic and shallots and stir frequently until fragrant. Let cook for about 2 minutes.

• Add basil and oregano and stir for another minute.

• Add tomatoes and the remainder of the olive oil, give it a quick stir, and cover it with the lid. Cook on low or simmer for 5 minutes, stirring it periodically.

• Finish with a splash of balsamic vinegar and pinch of salt and pepper.

ZO O DLE S • While the tomato sauce simmers, add olive oil to a large skillet over medium heat.

• Flash-sauté the zoodles for 1 minute, flipping frequently using tongs to ensure the zoodles are al dente.

• Place the zoodles in a colander while you

cook the shrimp (don’t worry, they will heat up once you plate them with the sauce and shrimp).

1 TBSP. BALSAMIC VINEGAR SALT AND PEPPER TO TASTE

KENT ANDERSON @KILOCONTENT

F O R T HE ZO O D L E S : (ZUCCHINI NOODLES)

3 LARGE ZUCCHINI, SPIRALIZED AND TRIMMED INTO SPAGHETTI LENGTH 2 TBSP. OLIVE OIL

S H R I MP SC A M PI • Add 2 tablespoons of olive oil to a large skillet over medium to high heat.

• Add shrimp; season with salt and pepper.

• Cook for 3 minutes on one side.

• Flip the shrimp and stir in your lemon juice, parsley, and two minced garlic cloves.

• Cook for another 3 minutes.

• Finish with a splash of white wine.

PRO TIP: AFTER YOU HAVE CLEANED, PEELED, AND DEVEINED YOUR SHRIMP, ROLL THEM IN A PAPER TOWEL. I FIND WITH ALL SEAFOOD THAT IF YOU DON’T DRY IT THOROUGHLY, YOU WILL NEVER GET THAT NICE CRISPY EXTERIOR.

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Roasted

B R U SS ELS S P R O U TS

with P E A R A ND H O N EY

By CHRISTINE DIROCCO @ CHRISTINEDIROCCO

INGREDIENTS

2 LBS. BRUSSELS SPROUTS, TRIMMED AND PEELED 2 LARGE BARTLETT OR BOSC PEARS, UNPEELED, THINLY SLICED 2 TBSP. EXTRA-VIRGIN OLIVE OIL 3 TBSP. HONEY 2 TSP. LEMON JUICE 1/4 CUP ALMOND HALVES OR CHOPPED WALNUTS 4 SPRIGS FRESH THYME, PLUS MORE FOR SERVING SALT AND SEVERAL CRANKS OF FRESHLY GROUND BLACK PEPPER

METHOD • Preheat oven to 400° F. In a large saucepan, blanche brussels sprouts then drain.

• In a large bowl, combine all ingredients (except walnuts) and toss until veggies are well-coated. Add to foil-lined baking sheet in a single layer; roast for 20 minutes, turning once, or until vegetables are lightly browned.

• Add to a serving bowl, drizzle with olive oil, and sprinkle with nuts, salt, and thyme.

Serve immediately. Can be served at room temperature.

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Parmesan T RU F F L E F R I E S

By TATIANA PLATT

INGREDIENTS 3 LBS. IDAHO POTATOES 3 TBSP. OLIVE OIL 2 TSP. SEA SALT 3 TBSP. WHITE TRUFFLE OIL 1/2 CUP PARMESAN CHEESE, GRATED 1 GREEN ONION OR CHIVES, CHOPPED

@TATIANAPLATT

METHOD • Preheat oven to 400° F. Prepare the potatoes by washing with skins on. Cut into thick, long strips.

• Put the potatoes in a bowl and coat them with olive oil and sea salt.

• Place the cut potatoes on a baking sheet and bake for 30 minutes.

Flip them over halfway through.

• After removing the fries from the oven, drizzle with truffle oil, sprinkle with parmesan cheese, and add chopped green onions or chives as garnish.

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Sweet PotatoLatkes

W I T H Z A’ATAR YOGURT

By JULES ARON

@JULESARON

FO R T HE L AT K E S: 2 TBSP. FLAXSEED MEAL

METHOD

6 TBSP. WARM WATER

YO GURT

2 CUPS SWEET POTATO, SHRED^ DED

• Place the yogurt in a bowl, stir in the za’atar, and place in the refrigerator to chill.

INGREDIENTS

1 CUP CARROT, SHREDDED 1/2 CUP WHITE ONION, DICED

L AT KE S

1/2 TSP. FRESH OR GROUND TURMERIC, GRATED

• Prepare two flax eggs by combining the warm water with the flaxseed meal in a small bowl. Stir and let sit for 10 minutes.

• Place the shredded sweet potato and carrot in a large bowl. Drain the vegetables of any excess liquid and stir in the flax eggs, onion, turmeric, cumin, and salt and pepper to taste.

• Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Press a heaping tablespoon of the mixture onto the skillet.

Working in batches, cook the latkes until golden brown, 4 to 5 minutes per side, adding the remaining oil by the tablespoon between batches. Line a plate with a paper towel and place the cooked latkes on it to drain any excess oil. Transfer to a serving platter.

• To serve, top each latke with a dollop of za’atar yogurt.

1 TSP. GROUND CUMIN SEA SALT FRESHLY GROUND BLACK PEPPER 1/4 CUP COCONUT OIL

FO R T HE ZA’ATA R YO GU RT: 1 CUP COCONUT YOGURT 1 TSP. ZA’ATAR

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18

Radish GREENS PESTO

By MICHIKO KURISU

SWINTON COMMUNITY GROWING PROJECT @SWINTONCGP 4 CUPS RADISH GREENS, PACKED

INGREDIENTS

3 CLOVES GARLIC, FINELY CHOPPED JUICE OF 1/2 OF A LEMON 1/2 CUP PISTACHIOS OR MACADAMIA NUTS, COARSELY CHOPPED 1/2 CUP PARMESAN CHEESE, GRATED 1/3 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE AS NEEDED SALT AND FRESHLY GROUND PEPPER

METHOD • Combine greens, garlic, lemon juice, nuts, and cheese in a food processor.

• Process until smooth, then drizzle in olive oil.

Add more oil if needed for consistency.

• Add salt and pepper to taste.

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SERVE WITH CHICKEN, FISH, PASTA, VEGETABLES, OR ADD TO AVOCADO TOAST OR A SANDWICH!

Garlic and Ginger

SHRIMP WITH BOK CHOY

By DIDI LUTZ @ SELFTAUGHTPAINTER

INGREDIENTS 1 MEDIUM ONION, CHOPPED 3-4 SCALLIONS, CHOPPED 1 SMALL BOK CHOY, CHOPPED 2 TBSP. OLIVE OIL 2 CLOVES GARLIC, MINCED 1 TSP. TURMERIC 1 TSP. DRIED GINGER 1/2 CUP WATER 1 LB. LARGE SHRIMP SOY SAUCE SALT AND PEPPER TO TASTE

METHOD • Sauté the onion, scallions, and bok choy in olive oil on medium high heat for 4 minutes. Add garlic, turmeric, ginger, and salt and pepper to taste. Stir to coat and sauté until fragrant. Add water and lower heat. Cover and simmer for about 20 minutes.

• Add shrimp and cook for 5-7 minutes. Adjust seasoning and add a couple drops soy sauce. Top with black sesame, if desired.

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Veggie

“ME AT ” LOA F F O R T H E LOAF: 1 LARGE RED BELL PEPPER, HALVED, SEEDED, CORE REMOVED 1 LARGE GREEN BELL PEPPER, HALVED, SEEDED, CORE REMOVED 2 LBS. CREMINI MUSHROOMS, COARSELY CHOPPED 1 TBSP. OLIVE OIL 1 CUP ASPARAGUS, CUT IN 1/2INCH PIECES 1/2 CUP RED ONION, CHOPPED

INGREDIENTS

1 CUP PANKO (JAPANESE BREADCRUMBS) 1 CUP WALNUTS, TOASTED, CHOPPED 2 TBSP. FRESH BASIL, CHOPPED 1 TSP. KETCHUP 1 TSP. DIJON MUSTARD 1/2 TSP. HIMALAYAN SEA SALT 1/2 TSP. FRESHLY GROUND BLACK PEPPER 4 OZ. FRESH PARMIGIANOREGGIANO CHEESE, GRATED 2 LARGE EGGS, LIGHTLY BEATEN

F O R T H E TO P P I N G: 4 TBSP. KETCHUP 2 TBSP. VODKA 1⁄2 TSP. DIJON MUSTARD

By ANNIE FALK @ANNIE.FALK

METHOD • Preheat broiler on high. Place pepper halves, skin side down on a foil-lined baking sheet. Flatten and broil until blackened, about 12 minutes.

Place peppers in a paper bag, fold closed, and allow to stand for 10 minutes. Peel and finely chop peppers and transfer pieces to a large mixing bowl.

• Reduce oven temperature to 350° F. • Set out a baking sheet, and a 9-inch-by-5-inch loaf pan coated with cooking spray. Working in batches, place the mushrooms in a food processor and pulse until finely chopped.

• Heat a large skillet over medium-high heat. Add oil to the pan, and swirl to coat the pan. Add mushrooms and sauté until liquid evaporates, stirring occasionally, about 15 minutes. Add mushrooms to bell peppers and combine.

• Place asparagus and onions in the same pan used to cook the mushrooms. Sauté until tender, stirring occasionally, about 6 minutes. Add asparagus and onions to mushrooms and peppers. Stir to combine.

• Arrange the breadcrumbs in an even layer on the baking sheet, bake until golden, about 10 minutes. Add breadcrumbs, walnuts, chopped fresh basil, ketchup, mustard, salt, pepper, cheese, and eggs to the mushroom mixture. Stir well to combine ingredients. When combined, spoon the mixture into the prepared loaf pan.

Press lightly to pack and bake for 45 minutes, or until the thermometer registers 155° F. • In a small mixing bowl, combine the topping ingredients. Brush the mixture over the meat loaf and bake an additional 10 minutes. Allow to stand 10 minutes before slicing. Cut into 6 slices.

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Southern

B LT ME LT

By CHEF LEE MORRIS, 1000 NORTH @ 1000.NORTH

4 TBSP. BUTTER 8 SLICES TEXASSTYLE WHITE BREAD OR BREAD OF YOUR CHOICE

LIBBY VOLGYES, LIBBYVISION.COM

INGREDIENTS

4 CUPS PIMENTO CHEESE

2 CUPS ICEBERG LETTUCE, SHAVED 8 THICK-CUT TOMATOES 4 TBSP. REMOULADE SAUCE 16 BREAD AND BUTTER PICKLE CHIPS

METHOD • Begin by cooking thick-cut bacon in the oven until crispy. Melt a tablespoon of whole butter in a sauté pan. Add a slice of bread, spread thick with pimento cheese, and cook until the bread is a light golden brown and the pimento cheese is warmed through.

Cook an additional slice of bread with more butter, but without the pimento cheese. Once complete, lay both halves of the sandwich on a cutting board to assemble.

• On the side with the pimento cheese, layer four pieces of crispy bacon. Pile on a 1/2 cup of shredded iceberg lettuce, tomato slices, and ice-cold bread and butter pickle chips.

Spread remoulade sauce, mayonnaise, or any special sauce you have in the refrigerator on the plain slice of bread and top your sandwich.

MICHAEL ALBANESE

16 SLICES THICK-CUT WRIGHT BRAND BACON, COOKED TO MEDIUM WELL

M E AT BA L L S

By THE COOPER

@THE_COOPER_RESTAURANT INGREDIENTS 1 LB. GROUND BEEF 1 EGG 1/2 CUP BREADCRUMBS 1 TBSP. MINCED GARLIC 1 TSP. DIJON MUSTARD 1 TBSP. SALT 1 TSP. WORCESTERSHIRE SAUCE

METHOD • Mix all ingredients together in a large bowl, then form into balls.

•Place meatballs on a parchmentlined sheet. Bake at 375° F for 15 minutes, then lower temperature to 325° F and bake an additional 35 minutes.

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Simply Grilled Salmon TU R M ERI C Q U I N OA PIL A F WITH ST E A M E D A S PA RAG U S M A K E S 4 SERV I N G S FOR T HE G RI LLED SAL M O N : 4-6 OZ. SALMON, SKINLESS AND BONELESS 1 TBSP. EXTRA-VIRGIN OLIVE OIL SALT AND PEPPER TO TASTE

INGREDIENTS

FOR T HE A SPA RAGU S : 2 BUNCHES ASPARAGUS 2 QT. WATER SEASONED WITH SALT

FOR T HE T U RMERI C QU I NOA PI L A F: 1 CUP QUINOA 2 CUPS VEGETABLE BROTH 1/4 CUP SHALLOTS, DICED SMALL 1 CLOVE GARLIC, MINCED 2 TBSP. EXTRA-VIRGIN OLIVE OIL 1 TBSP. TURMERIC POWDER SALT TO TASTE PARSLEY TO GARNISH 1/8 CUP PARSLEY, ROUGHLY CHOPPED

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@FARMERSTABLEEXPRESS METHOD

• Rub the Salmon with olive oil and season. Grill on both sides for about 3-4 minutes or until you reach your desired temperature.

• Blanch your asparagus in a rapidly boiling, seasoned water for 1-3 minutes, depending on thickness. Remove from boiling water and immediately submerge in ice water. This way the asparagus will stay bright green. The asparagus can be easily reheated in a pan with a little olive oil.

• In a medium pot over medium high heat, sauté the onions and garlic in the olive oil until translucent. Add the turmeric and bloom for about 15-20 seconds. Add the vegetable broth, bring to a simmer, and add the quinoa. Season with salt to taste.

• Stir the quinoa frequently until it comes to a simmer. Turn heat on low and cover with a lid. Cook for about 5 minutes, turn off the heat completely, keep covered, and let it steam for another 8-10 minutes. Fluff the quinoa and finish with parsley before serving.

GYORGY PAPP

By FARMERS TABLE EXPRESS

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Zoodles al Limone

with ASPA R AG U S, BA S I L ,

AND PA R M E SA N

By BRANDIE HERBST

@ QUEENBLIVING

2 CUPS ZUCCHINI NOODLES

INGREDIENTS

4 STRIPS OF LEMON ZEST 12 THIN ASPARAGUS, SLICED ON LONG BIAS 2-3 CLOVES GARLIC, MINCED JUICE OF ONE LEMON FRESH BASIL LEAVES, TORN FRESH GRATED PARMESAN OLIVE OIL SEA SALT AND PEPPER RED PEPPER FLAKES (OPTIONAL)

METHOD • Warm olive oil in pan and add minced garlic. Cook until fragrant. Add zoodles, lemon zest strips, and asparagus and cook for 2-3 minutes until bright but still al dente. Add lemon juice, a few tablespoons of Parmesan, and fresh basil. Give everything a good toss and add salt and pepper to taste. Add more Parmesan, lemon, or olive oil as needed.

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S panakórizo

FE TA A ND Z U CCH I NI

By DIDI LUTZ

INGREDIENTS 1 BAG SPINACH, CHOPPED 1 CUP RICE, COOKED 1 ZUCCHINI, CHOPPED 5 TBSP. OLIVE OIL 2 CLOVES GARLIC, CHOPPED 1 TSP. TURMERIC 2 TBSP. EACH PARSLEY AND DILL, CHOPPED 1/2 CUP FETA SALT AND PEPPER TO TASTE

@SELFTAUGHTPAINTER METHOD

• Sauté onion and scallions in 2 tablespoons olive oil until translucent, about 3 minutes. Add garlic and cook until fragrant. Add salt, pepper, and turmeric and stir to combine.

• Add the zucchini and cook until tender, about 5 minutes. Toss in the spinach and sauté until wilted. Add parsley, dill, and rice, and stir to combine. Adjust seasoning and add feta.

Let it all simmer for 10 minutes. Serve with warm, crusty bread or pita chips.

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Cauliflower TAB B OU L E H

By CHEF ISAAC CERNY, PISTACHE @PISTACHEWPB F O R TAB B O U L E H : 1 CAULIFLOWER, GRATED 1 ENGLISH CUCUMBER, DICED SMALL 1 PINT CHERRY TOMATOES, QUARTERED 2 CUPS FLAT-LEAF PARSLEY, MINCED 2 CUPS MINT, MINCED

JORDAN VILONNA

INGREDIENTS

4 OZ. FRENCH FETA, CRUMBLED

6 CLOVES GARLIC, SHAVED, BLANCHED IN BOILING WATER, AND FRIED IN OLIVE OIL UNTIL CRISPY 2 OZ. PISTACHIOS, TOASTED AND CHOPPED 1 BUNCH WATERCRESS, PICKED AND WASHED

F O R L E M O N AN D O R EGAN O VI N AI GR E T T E : (MAKES HALF GALLON) 1 PINT ROASTED GARLIC AND RESERVED OIL 1 PINT LEMON JUICE 2 TBSP. DIJON MUSTARD 1 CUP OREGANO 1 PINT EXTRA-VIRGIN OLIVE OIL 1 PINT LEMON OLIVE OIL

METHOD • To make vinaigrette, combine roasted garlic, lemon juice, Dijon, and oregano. Slowly add olive and lemon oils to emulsify. Season with salt and pepper to taste.

• Grate the cauliflower in a large bowl with a box grater. Mix with the English cucumbers, quartered cherry tomatoes, minced parsley and mint, crumbled French feta, and the pistachios. Dress with 4 oz. of the lemon and oregano vinaigrette and season with salt and pepper to taste.

• Place a mound of the dressed tabbouleh on a plate. Take 2 oz. of the picked watercress and dress with some more of the lemon and oregano vinaigrette, place on top of the tabbouleh. Garnish with toasted garlic chips.

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Pistachi-Crusted TOFU SQUARES

By TATIANA PLATT

@ TATIANAPLATT

SERVES 5

INGREDIENTS

2 14-OZ. PACKAGES OF EXTRA-FIRM TOFU 1 CUP GLUTEN-FREE PANKO BREADCRUMBS 1 CUP SHELLED PISTACHIOS 1/2 TSP. SALT 1/2 TSP. PEPPER 2 EGGS 3 TBSP. TAMARI SOY SAUCE 3 TBSP. MAPLE SYRUP 2 TBSP. MAYONNAISE

METHOD • Preheat oven to 400° F. Drain tofu and press between two towels. Cut into 1-inch cubes. Marinate in 3 tablespoons of Tamari for 15 minutes.

• Combine the eggs, maple syrup, 1 tablespoon of Tamari, and mayonnaise in a bowl.

• In a food processor, grind the pistachios. Combine the ground pistachios, panko breadcrumbs, and salt and pepper in another bowl.

• Dip each cube of tofu into the maple syrup sauce, and then into the bowl with the breadcrumbs. Coat evenly on all sides.

• Line up the tofu on a baking sheet and bake for 30 minutes. Flip each piece over halfway through.

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COURTESY OF THE REBEL HOUSE

P ineapple

AND CASHEW FRIED RICE

By CHEF ERIC BAKER, THE REBEL HOUSE

INGREDIENTS 2 TBSP. VEGETABLE OIL 1 ONION, PEELED AND FINELY DICED 1 LARGE RED BELL PEPPER, SEEDED AND DICED 2 CUPS PINEAPPLE, DICED 1/2 CUP SWEET CORN KERNELS 1/2 CUP GREEN PEAS 1/2 CUP CASHEWS, ROASTED AND CHOPPED 3 CUPS BROWN OR WHITE RICE, COOKED AND CHILLED 2 TBSP. TAMARI SOY SAUCE (GLUTEN FREE) OR LIGHT SOY SAUCE 3 SCALLIONS, SLICED

@ THEREBELHOUSE

METHOD • Heat oil in a wok or saucepan over medium high until it reaches its smoke point. Stirfry the onions and peppers for about 5 minutes until translucent. Add the pineapple, sweet corn, and peas and stir-fry for approximately 3 minutes until the pineapple juices have evaporated.

• Add the rice and stir-fry for 2-3 minutes until the rice is warmed through. Turn off the heat and mix in the remaining ingredients.

• Feel free to get creative with additional ingredients. Other suggestions include diced ham, diced chicken breast, lump crab, bacon, etc.

FRIED RICE TIPS • USE COLD RICE. THIS WAY THE RICE WILL NOT STICK TO^ GETHER (LEFTOVER RICE IS PERFECT). YOU CAN EVEN GO AHEAD AND FREEZE YOUR RICE AHEAD OF TIME AND REMOVE FOR EASY USE. • MAKE SURE YOU SEPARATE THE RICE GRAINS. THEY TEND TO CLUMP UP AND YOU WON’T ACHIEVE THE PERFECT DESIRED RESULT OTHERWISE. WORK THE RICE WITH YOUR HANDS IN A BOWL—AFTER YOU WASH YOUR HANDS THOROUGHLY, OF COURSE. • BE PREPARED. FRIED RICE COOKS VERY QUICKLY, SO HAVE ALL YOUR INGREDI^ ENTS READY TO GO BEFORE YOU BEGIN COOKING.

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Stuffed

F LOR I DA TO M ATO E S

By CHEF LINDSAY AUTRY, THE REGIONAL KITCHEN & PUBLIC HOUSE

@EAT_REGIONAL

6 LARGE, FIRM TOMATOES 1 SMALL ZUCCHINI, GRATED ON A BOX GRATER 2 GARLIC CLOVES, MINCED OR FINELY GRATED 1/4 CUP FINELY CHOPPED FRESH MINT (PARSLEY OR DILL ARE OTHER OPTIONS)

COURTESY OF THE REGIONAL

INGREDIENTS

1/2 CUP LONG-GRAIN RICE UNCOOKED (BULGUR IS ANOTHER OPTION)

3 TBSP. OLIVE OIL, DIVIDED 4 OZ. FETA CHEESE, CRUMBLED (OPTIONAL) KOSHER SALT TO TASTE FRESHLY GROUND PEPPER TO TASTE

METHOD • With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o’-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core and reserve the tops. Using a small spoon, scoop out the insides of the tomatoes. Finely chop the pulp. Season the tomato shells with salt and place them upside down on a rack set on a baking sheet and let drain while you prepare the remaining ingredients.

• Toss the shredded zucchini with a generous amount of salt and let drain in a colander for 10 minutes. Take handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a bowl with the tomato pulp. Add the garlic, mint, and rice. Season generously with salt and pepper. Stir in 2 tbsp.. of the olive oil and let sit for 20 minutes. Mix in the crumbled feta if desired.

• Meanwhile, preheat the oven to 350° F. Oil a baking dish large enough to fit all of the tomatoes. Fill the tomatoes almost to the top with the stuffing and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil.

Place in the oven and bake 30 minutes until the tomatoes are almost collapsing. Remove from the heat and allow to cool to room temperature or serve hot.

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Sweet

POTATO HASH

By ANNIE FALK @ ANNIE.FALK

2 TBSP. OLIVE OIL 1 MEDIUM-SIZED RED ONION, DICED 1 RED BELL PEPPER, DICED

INGREDIENTS

3 LARGE SWEET POTATOES, DICED INTO CUBES. PEEL 2, LEAVE SKIN ON 1.

2 CLOVES GARLIC, MINCED 1 TSP. SMOKED PAPRIKA 1/2 TSP. CUMIN 1/2 TSP. TURMERIC 1/8 TSP. CHILI FLAKES 1/2 LB. BABY SPINACH 1/4 TSP. SALT, MORE TO TASTE 1/4 TSP. PEPPER, MORE TO TASTE 1/4 CUP FRESH PARSLEY, MORE FOR GARNISH 6 TBSP. PLAIN GREEK YOGURT, OPTIONAL

METHOD • In a large pan, heat 2 tablespoons of olive oil over high heat until hot and shimmering. Add onion and sauté until golden brown, about 4 minutes. Stir in the red bell pepper and sweet potatoes. Cook until caramelized, stirring occasionally, about 20 to 25 minutes.

• Stir in the garlic, paprika, cumin, turmeric, and chili flakes, and sauté for 2 minutes longer.

• Stir in the spinach and season with salt and pepper. Cook until spinach is wilted, about 2 minutes.

• Remove from the heat and stir in the fresh parsley. Serve hot with 1 tablespoon of Greek yogurt over top. Garnish with parsley.

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ArrozCO N P O L LO

By VICTORIA DE LA MAZA

INGREDIENTS 4 CHICKEN THIGHS (WITH SKIN) 1 ONION, DICED 4 CLOVES GARLIC, MINCED 1 RED AND 1 GREEN PEPPER, DICED 1 CUP WHITE WINE 1 PINCH SAFFRON 1 CUP PEAS 1 CUP ARBORIO RICE 4 CUPS CHICKEN BROTH

@ VICTORIADELAMAZA

METHOD • Cook the chicken thighs skin side down until brown. Remove from the pan and set aside.

• Add the onion, garlic, and peppers to the pan and sauté until soft. Season with salt and pepper. Mix the wine and saffron together and add to the pan. Add the peas and stir well to mix all the ingredients together. Simmer until most of the liquid is reduced.

• Add the rice and 4 cups of broth.

Return the thighs to the pan, bring to a boil, cover, and simmer until cooked. Let it rest for a few minutes and serve hot.

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Spaghetti AL POMODORO

By CHEF ANGELO ELIA, CASA D’ANGELO @ CASA_DANGELO

1/4 CUP EXTRA-VIRGIN OLIVE OIL 1 MEDIUM ONION, MINCED 4 GARLIC CLOVES, MINCED 28-OZ. CAN PEELED TOMATOES, PUREED IN A FOOD PROCESSOR KOSHER SALT 3 LARGE FRESH BASIL SPRIGS

INGREDIENTS

12 OZ. SPAGHETTI

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1/4 CUP FINELY GRATED PARMESAN

#QUARANTINECUISINE

METHOD • Heat olive oil in a 12-inch skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 4 minutes.

Add garlic and cook, stirring, for 2-4 minutes until golden brown. Increase heat to medium, add pureed tomatoes, and season lightly with kosher salt. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 1520 minutes. Remove pan from heat, add basil, and set aside.

• Meanwhile, bring water to a boil in a 5-quart pot and season with salt. Add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.

Check the cooking time on the pasta box; usually spaghetti takes 7-8 minutes for al dente. Once cooked, drain pasta, reserving 1/2 cup pasta-cooking water.

• Heat skillet over high heat. Stir in reserved pasta water to loosen sauce and bring to a boil. Add pasta and cook, stirring, until sauce coats pasta, about 2 minutes. Remove pan from heat. Add cheese and toss until it melts. Transfer to warm bowls and serve with more cheese and basil, if desired.

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Snacks, Desserts, &Drinks 48

SHAKEN, NOT STIR-CRAZY

BY ASHLEY MEYER

RAISE A G L ASS TO YOU R H E ALTH, ENJ OY A W HOLE SOME SN AC K , AN D I ND U LG E IN A TR EAT— YOU D E S E RVE I T RECIPES IN THIS SECTION 41 CLEMENTINE’S OATMEAL CHOCOCHIP COOKIES 42 CHOCOLATE CHIA ENERGY BITES 43 THE QUARANTINI #66 44 GLUTEN-FREE ALMOND CRANBERRY MUFFINS 45 DINNER BUNS 46 MOM’S APPLE CRISP WITH CRANBERRIES 47 JORDAN MARSH EPIC BLUEBERRY MUFFINS 48 SHAKEN, NOT STIR-CRAZY

Clementine’s OATMEAL CHOCOCHIP COOKIES

By MICHIKO KURISU

SWINTON COMMUNITY GROWING PROJECT @SWINTONCGP 1 CUP BUTTER, SOFTENED 1/2 CUP SUGAR

INGREDIENTS

3/4 CUP BROWN SUGAR 1 TSP. VANILLA 1 EGG 1 CUP FLOUR, UNSIFTED 1 TSP. BAKING SODA 1/2 TSP. SALT 1 TSP. CINNAMON 1/8 TSP. NUTMEG 3 CUPS UNCOOKED ROLLED OATS 1 BAG BITTERSWEET CHOCOLATE CHIPS 1 CUP SLIVERED OR SLICED ALMONDS

METHOD • Preheat oven to 375° F. Cream together the butter, sugar, and brown sugar. Add the vanilla and egg.

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• In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg.

Add the mixture to the wet

ingredients. Stir in oats, chocolate chips and almonds.

Bake on ungreased cookie sheet 8-10 minutes.

Chocolate Chia ENERGY BITES

By DAPHNE NIKOLOPOULOS INGREDIENTS 1 CUP RAW ALMONDS 25 PITTED DATES 1/4 CUP CACAO POWDER 1/4 CUP CHIA SEEDS

INSPIRED BY A RECIPE BY THE LATE RANDIE DALIA ( @ RDRAWFOODIE)

@DAPHNENIKO

METHOD • In a food processor, process almonds to a coarse meal texture. Remove from food processor (it should yield about 1 1/2 cups when ground).

• Process dates until they form a sticky ball.

Add chia, cacao, and ground almonds. Process until mixture is sticky and holds together when pinched. If it isn’t, add a couple more dates and re-process. Remove mix from processor.

• Take a tablespoon-sized portion into your hands and squeeze to make sticky. Then roll into a ball. You may also coat with shredded coconut, cacao nibs, nuts etc. Makes about 24 super-yummy bites.

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Quarantini THE

#66

By JULES ARON @ JULESARON

PACKED WITH DISEASE-FIGHTING ANTIOXIDANTS, VITAMIN C, AND ANTIMICROBIAL PROPERTIES THAT HELP FIGHT INFECTIONS AND BOOST IMMUNITY, THIS QUARANTINI WILL ALSO HELP YOU SURVIVE YOUR NEW QUARANTINE LIFE.

2 OZ. VODKA OR GIN

INGREDIENTS

1/2 OZ. FRESH LEMON 1/2 OZ. HONEY OR AGAVE SYRUP (1:1 SUGAR: WATER) 1/2 OZ. PINEAPPLE JUICE SPLASH OF TONIC WATER (OPTIONAL)

METHOD • Add all ingredients except the tonic water to a mixing tin with ice. Shake and pour into a glass. Top with a splash of tonic water. Feeling extra cheeky?

Serve on a square of toilet paper.

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Gluten-free

ALMOND CRANBERRY MUFFINS

By DAPHNE NIKOLOPOULOS

INGREDIENTS 2 1/2 CUPS ALMOND FLOUR 1 TSP. BAKING SODA 1/4 TSP. SALT 1/2 CUP DRY SWEETENER (I USE COCONUT SUGAR) 3 LARGE EGGS, BEATEN 8 OZ FAT-FREE GREEK YOGURT 2 TSP. VANILLA EXTRACT 1/3 CUP SLICED ALMONDS (CAN SUB WALNUTS) 1/3 CUP CRANBERRIES

@DAPHNENIKO

METHOD • Preheat oven to 400 degrees. Combine flour, baking soda, salt, and sweetener in large bowl. Add beaten eggs, yogurt, and vanilla and stir to incorporate. It should make a nice, velvety batter!

• Fold in almonds and cranberries and spoon into 12 muffin cups. Bake for 20 minutes. Get ready for some moist and fluffy yumminess!

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Dinner BUNS BySANDY SMITH @ INKANDSUGAR MAKES 9 BUNS

INGREDIENTS

6 TO 8 OZ. WARM WATER 1 OZ. (2 TBSP.) BUTTER, ROOM TEMPERATURE 1 LARGE EGG, ROOM TEMPERATURE 3 1/2 CUPS ALL-PURPOSE FLOUR 2 TBSP. GRANULATED SUGAR 1 1/4 TSP. SALT 1 TBSP. INSTANT YEAST 1 EGG, BEATEN WITH 1 TBSP. COLD WATER SESAME SEEDS OR POPPY SEEDS TO GARNISH

METHOD • Combine all ingredients in the bowl of a stand mixer. Use a spatula to combine ingredients so that all dry ingredients are moistened. Start with 6 ounces of water and add additional water as needed, to 8 ounces.

• With dough hook attachment, knead dough on medium speed for three to four minutes, until dough is smooth and elastic and clings to the bottom only of the mixing bowl. Cover the dough with a kitchen towel or plastic wrap and let rise for about an hour, until doubled.

• Scrape dough out of bowl onto floured surface and divide into 9 even pieces (approximately 3.25 ounces each). Form each piece into a round and flatten to a disk about 3 inches in diameter. Line a baking sheet with parchment and arrange the 9 buns on the baking sheet. Cover buns with a tea towel and let rise for about an hour.

• Preheat oven to 375° F. Gently brush buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. Bake buns at for 13 to 15 minutes, or until tops and bottoms are golden brown. Remove buns from pan and let cool on rack.

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Mom’s Apple Crisp WITH CRANBERRIES ByCHRISTINE DIROCCO

INGREDIENTS 3 APPLES, SMALL TO MEDIUM, PEELED AND CORED 1/4-1/2 CUP CRANBERRIES, FRESH OR FROZEN (UNTHAWED), SOME HALVED 1/4 CUP GRANULATED SUGAR 1/2 CUP ALL-PURPOSE FLOUR 2 TBSP. BROWN SUGAR 1/2 TSP. GROUND CINNAMON, PLUS MORE FOR DUSTING COARSE SALT 2 TBSP. COLD, UNSALTED BUTTER, CUT INTO SMALL PIECES, PLUS MORE FOR DISH 1-2 TBSP. MELTED BUTTER 1/2 CUP CHOPPED PECANS (OPTIONAL)

@CHRISTINEDIROCCO METHOD • Preheat oven to 425° F. Slice apples and toss into a large bowl with cranberries, granulated sugar, and a pinch of salt until evenly coated.

• Butter a small baking dish. Mix flour, brown sugar, cinnamon, and a pinch of salt. Work in butter with a fork until topping is crumbly, with small chunks.

• Add apple mixture to prepared dish. Add topping and nuts (if desired). Drizzle with melted butter and sprinkle with cinnamon. Bake until filling is bubbling, 30-35 minutes. Let cool slightly before serving with vanilla ice cream.

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46

JORDAN MARSH EPIC

Blueberry MUFFINS

ByCHRISTINE DIROCCO

@ CHRISTINEDIROCCO

1/2 CUP SOFTENED BUTTER

INGREDIENTS

1 1/4 CUPS SUGAR 2 EGGS 1 TSP. VANILLA EXTRACT 2 CUPS FLOUR 1/2 TSP. SALT 2 TSP. BAKING POWDER 1/2 CUP MILK 2 CUPS WHOLE BLUEBERRIES, FLOURED 3 TBSP. SUGAR FOR TOPPING

METHOD • Preheat oven to 375° F. Cream the butter and 1 1/4 cups sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla.

• Sift together the flour, salt, and baking powder. Then add to the creamed mixture alternately with the milk.

• Crush 1/2 cup of blueberries with a fork and mix into the batter. Fold in the remaining whole berries.

• Spray a 12-cup standard muffin pan with vegetable oil and fill with batter.

Sprinkle tops with 3 tablespoons of sugar. Bake for 30-35 min. Remove from tin and cool. Store uncovered or the muffins will be too moist the second day.

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Shaken,

NOT ST I R - CR A Z Y

By ASHLEY MEYER INGREDIENTS 2 OZ. VODKA 1/2 OZ. ROSE SIMPLE SYRUP 1 OZ. CUCUMBER-INFUSED WATER 1/2 OZ. LEMON JUICE 1 OZ. SODA WATER

@ASHLEY_MEYER_DESIGN METHOD

Shake all ingredients except soda water together with ice, then top off with the soda water.

Serve in a pretty glass with a cucumber slice. I’ve been using coupe glasses while quarantined; it makes it feel a little more special while “cooped” up.

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