Sun 22 Jun 2025

Grilled Shrimp with Spicy Slaw

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This tasty recipe from NYT Cooking tosses shredded cabbage with a citrus dressing and tops it with succulent grilled shrimp. Marinate the shrimp briefly in some of the dressing before grilling. Reserve more dressing and toss cabbage, mango, cilantro and scallions with the remaining dressing. Transfer to the slaw to a serving platter and top with shrimp. Drizzle the remaining dressing on top. Cook’s note: I omitted the mango.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice, pure honey and shrimp that has been preserved with salt.

Grilled shrimp with spicy slaw

Ingredients:

¼ cup (60 ml) freshly squeezed orange juice (from 1 orange)

3 tablespoons (45 ml) freshly squeezed lime juice (from 2 limes)

¼ cup (60 ml) neutral oil

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) thinly sliced jalapeño (or more, to taste)

½ teaspoon (2.5 ml) kosher salt

1 pound (454 g) large (16 to 20 count) peeled and deveined shrimp

4 packed cups (1 L) thinly shredded green cabbage

1 mango (optional), peeled and julienned

1 cup (250 ml) chopped cilantro

2 thinly sliced scallions

Preparation:

Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.

Add 2 tablespoons (30 ml) of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.

Reserve 2 tablespoons (30 ml) f the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.

Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.

Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons (30 ml) of dressing; serve immediately. Serves 4.

From NYT Cooking

 

Sun 15 Jun 2025

Crispy Chicken Thighs with Lemony White Beans

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This dish from Food and Wine is a great casual supper. Brown chicken thighs and set aside. Make the pan sauce and set some aside. Add beans and tomatoes to pan and heat through. Place the bean mixture on serving plates and top with the chicken. Cook’s note: I omitted the garnish.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used a white wine from Frogpond Farm with a sulfite content below 10 parts per million. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Crispy chicken thighs with lemony white beans

Ingredients:

6 small bone-in, skin-on chicken thighs

2 ½ teaspoons (12.5 ml) kosher salt, divided, plus more to taste

½ teaspoon (2.5 ml) black pepper

2 tablespoons (30 ml) extra-virgin olive oil

6 large garlic cloves, thinly sliced

¼ teaspoon (1.25 ml) crushed red pepper

¼ cup (45 ml) water or white wine

2 teaspoons (10 ml) grated lemon zest

3 tablespoons (45 ml) fresh lemon juice

2 tablespoons (30 ml) chopped fresh oregano

2 (15-ounce/425 g) cans cannellini beans, drained and rinsed

2 cups (500 ml) cherry tomatoes, halved

Baby arugula, for garnish

Preparation:

Sprinkle chicken evenly with 1 ½ teaspoons (7.5 ml) salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F (74°C), about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet.

Add oil to skillet and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add ¼ cup (60 ml) water (or wine); cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.

Add beans, tomatoes, and remaining 1 teaspoon (5 ml) salt to reserved pan sauce in skillet; cook over medium, stirring often, until beans are heated through and tomatoes begin to soften, about 3 minutes. Divide bean mixture evenly among plates, and top with chicken thighs. Garnish with arugula and drizzle with reserved pan sauce. Serves 4-6.

From Food and Wine

 

Sun 8 Jun 2025

Chilled Crab and Asparagus Salad with Miso Dressing

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This refreshing salad from Food and Drink would be perfect for a light lunch. Cook asparagus. Make the dressing and fold the crab meat into half of it. Place asparagus on plate with greens, drizzle with remaining dressing, top with crab meat and garnish with sliced green onion and microgreens. Cook’s note: I used cooked, chopped shrimp instead of crab and butter letter instead of microgreens.

Avoiding Additives and Preservatives

I used Hellmann’s mayo, Smart Miso brand white miso, President’s Choice frozen shrimp (thawed and cooked) and freshly squeezed lemon juice. I chopped fresh ginger and mixed it with Marukan rice vinegar to make the pickled ginger.

Chilled crab and asparagus salad with miso dressing

Ingredients:

1 lb (455 g) asparagus, tough ends trimmed

¼ cup (60 ml) mayo

4 tsp (20 ml) fresh lemon juice

1 tbsp (15 ml) white miso

1 tbsp (15 ml) chopped pickled ginger

1 green onion, thinly sliced, divided

7 oz (200 g) cooked crab meat

½ cup (125 ml) microgreens, divided

Preparation:

Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice water. Cool, drain and dry. Slice each spear of asparagus on bias into three pieces.

In a medium-size mixing bowl, whisk mayo, lemon juice and miso until smooth. Stir in pickled ginger and half of green onion. Remove half of dressing and set aside. Gently fold crab into remaining dressing until evenly coated.

Place asparagus on a serving dish with microgreens (reserve a few greens for garnish). Toss gently. Drizzle with reserved dressing. Pile crab on top. Garnish with remaining green onions and microgreens. Serves 2.

From Food and Drink

 

Sun 1 Jun 2025

Air Fryer Eggplant Parmesan

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This recipe from Evergreen Kitchen is a great way to use your air fryer. Prepare ingredients in three shallow bowls, as directed. Coat the eggplant and air fry for about 10 minutes. Top with cheese and air fry for another few minutes. Serve with warm marinara sauce, Parmesan and fresh basil.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually additive-free, as is genuine Parmesan (the name should be stamped on the rind). Check the dry spices to make sure they don’t contain colour or anti-caking agents. Simple brand pizza mozzarella is free of additives, as is Ursina brand marinara sauce.

Air fryer eggplant Parmesan

Ingredients:

½ cup (125 ml) all-purpose flour

½ teaspoon (2.5 ml) fine sea salt, divided

¼ teaspoon (1.25 ml) black pepper (more for garnish)

2 large eggs, whisked

2 tablespoons (30 ml) water

1 cup (250 ml) panko breadcrumbs

½ cup (125 ml) grated Parmesan cheese

2 tablespoons (30 ml) Italian seasoning

2 teaspoons (10 ml) garlic powder

1 eggplant (16 oz/454 g), cut into ¼-inch (0.63-cm) thick rounds

Oil spray

12 oz mozzarella (340 g), thinly sliced

3 cups (750 ml) marinara sauce, warmed

Fresh basil (optional, for garnish)

Preparation:

Prep: In a shallow bowl, combine flour, ¼ teaspoon (1.25 ml) of the salt and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder and the remaining ¼ teaspoon (1.25 ml) salt.

Coat eggplant: Dip one piece of eggplant into the flour mixture to coat both sides. Then, dip it into the egg mixture to wet both sides. Transfer to the panko mixture and coat both sides. Arrange the coated eggplant into a single layer in an air fryer basket, repeating as needed.

Air fry: Spray the eggplant with oil. Bake in an air fryer (no need to preheat) at 375°F (190°C) until golden brown, about 10 minutes (time varies by air fryer). Top each piece of eggplant with a slice of mozzarella. Bake again at 375°F (190°C) until cheese is melted and golden brown, about 3 minutes.

Serve: Divide the warmed marinara sauce into shallow serving bowls or plates. Top with the crispy eggplant. Garnish with extra Parmesan and fresh basil, if using. Serves 4.

From Evergreen Kitchen

 

Sun 25 May 2025

Caramelized Pork and Cucumber Stir-Fry

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This quick stir-fry from Bon Appetit combines ground pork and cucumber. Salt the cucumber slices and let stand for about 10 minutes before rinsing under cool water. Make the sauce and form the ground pork into patties. Stir-fry the cucumber slices and set aside. Stir-fry the patties until brown on each side and them break them up and continue frying until they are cooked through. Add the chile, ginger, garlic and spices, then return the cucumber slices to the pan, add the sauce and fry for another minute. Serve with rice.

Avoiding Additives and Preservatives

I have never been able to find oyster sauce that is additive-free, so I make my own by combining 3 tbsp (45 ml) of tamari sauce with 2 tbsp (30 ml) of sugar and 3 tbsp (45 ml) of cornstarch. Use tamari instead of soy sauce. I used Yoshi brand mirin for the rice wine.

Stir fry the cucumber and set aside

Brown the pork patties

Break up the pork and return the cucumbers to the pan; add the sauce

Caramelized pork and cucumber stir-fry

Ingredients:

1 large cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ½-inch (1.25-cm) thick

1 tsp (5 ml) kosher salt, plus more

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) Shaoxing wine (Chinese rice wine) or medium-dry sherry

1 lb (454 g) ground pork

3 tbsp (45 ml) grapeseed or vegetable oil, divided

1 Fresno chile, seeds removed, thinly sliced

1 1-inch (2.54-cm) piece ginger, peeled, finely grated

2 garlic cloves, finely grated

½ tsp (2.5 ml) freshly ground white or black pepper

Steamed white rice (for serving)

Preparation:

Toss cucumber slices with 1 tsp (5 ml) salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.

Meanwhile, stir oyster sauce, soy sauce and Shaoxing wine in a small bowl to combine; set aside.

Using your hands, form ground pork into five or six small patties. Season lightly with salt; set aside.

Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.

Heat 1 tbsp (15 ml) oil in a large skillet over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.

Wipe out skillet and heat remaining 2 tbsp (30 ml) oil over medium-high. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.

Break up pork into large pieces; continue to cook until no longer pink, about 1 minute. Add  chile, ginger, garlic cloves and freshly ground white or black pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute. Serve stir-fry with steamed white rice. Serves 4.

From Bon Appetit

 

Sun 18 May 2025

Pizza Bianca

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This recipe from Peak Season by Deirdre Buryk produces a fabulous crust with fresh toppings. Use “00” flour for the dough and start making it the night before. If you don’t have time to prepare the dough the night before, purchase a good quality pizza dough. After baking the crust for about 8 minutes, top with the oil, garlic, dried spices, tomato and cheeses and bake for another 15-20 minutes. Serve with fresh basil on top. Cook’s note: Keep a close eye near the end of the baking to avoid burning.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle bocconcini and genuine Parmesan cheese. For the latter, look for the name stamped on the rind.

This recipe calls for tomatoes instead of tomato sauce

Bake the crust for 6-8 minutes before adding toppings and baking for about 15 minutes

Pizza bianca

Ingredients:

Dough

6 oz (173 g) lukewarm water

1 tsp (3 g) sugar

½ tsp (2 g) traditional dry active yeast

1 tbsp (10 g) extra-virgin olive oil

8 oz (230 g) “00″ flour

1 tsp (6 g) kosher salt

Toppings

3 tbsp (45 ml) extra-virgin olive oil

2 cloves garlic, minced

1 tbsp (15 ml) fennel seeds

2 tbsp (30 ml) dried oregano

1 heirloom tomato, sliced

4 ½ oz (125 g) fresh mozzarella, torn

¼ cup (25 g) freshly grated Parmesan

1 bunch fresh basil leaves for topping

Preparation:

Mix water, sugar and yeast together in large bowl. Let sit for 10 minutes; make sure yeast bubbles. Whisk in the oil. Add flour and, using your hands, mix and knead in the bowl until the flour is mixed in. Cover with a tea towel and set aside for 30 minutes.

Uncover dough, add salt and knead in. Cover again and let sit at room temperature for 1 hour. Then cover bowl with plastic wrap and refrigerate overnight.

Two hours before eating, oil pizza sheet or stone and transfer dough onto it. With oiled hands, press the dough down as best you can. Cover with a tea towel and set aside at room temperature for 30 minutes.

Press down dough again. Repeat at 30-minute intervals until dough fits the sheet with an equal amount of thickness all around. It usually takes two or three pressings.

Place wire rack at lowest level and one wire rack in centre of oven and preheat to 500 F (260 C). Par-bake the dough with no toppings on the lowest rack, 6 to 8 minutes, until the dough has set and the bottom is golden brown. Remove from oven. Turn oven temperature down to 475 F (250 C).

Evenly spread oil, garlic, fennel seeds and oregano on par-baked pizza. Top with the tomato slices and mozzarella. Sprinkle the Parmesan over the pizza, covering all the way to the edge to get that fried cheese crust everyone loves. Place the pizza in the centre rack of the oven and bake until the cheese on the edge is set and the crust achieves the desire marking (mini bubbles with black spots), 15 to 20 minutes. Use a flat spatula to help get the pizza and excess cheese off the sheet. Top with fresh basil, slice and serve. Serves 4.

From Peak Season

 

Sun 11 May 2025

Cheesy Ham and Potato Soup

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I had some leftover Easter ham in the freezer, so I used it to make this delicious soup from NYT Cooking. Cook the vegetables until softened and then add the broth, potatoes and ham. Simmer for about 15 minutes. Meanwhile, melt the butter and add flour and then milk. Whisk and heat until thickened. When the soup is finished simmering, add the milk mixture and heat through. Serve garnished with shredded cheese and chopped scallions.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Free From ham. Check the cheese to make sure it does not contain colour.

Cheesy ham and potato soup

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil

½ white or yellow onion, diced

2 stalks celery, diced

1 medium carrot, diced

1 garlic clove, minced

Salt and freshly ground black pepper

4 cups (1L) chicken broth

1½ pounds (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (about 4 cups/1L)

1½ to 1¾ cups (375 to 437 g) diced cooked ham

5 tablespoons (75 ml) unsalted butter

¼ cup (60 ml) all-purpose flour

2 cups (500 ml) whole milk

Shredded cheddar, for serving

Chopped scallions, for serving

Preparation:

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon (5 ml) each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days. Serves 6-8.

From NYT Cooking

 

Sun 4 May 2025

BLT Pasta

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This delicious pasta recipe from NYT Cooking is ready in about 30 minutes. Cook the pasta and drain, reserving some of the pasta water. Meanwhile, cook the bacon until crisp and set aside. Cook the tomatoes until they begin to break down. Return half the bacon to the pan and add the cooked pasta, arugula and cheese to the tomatoes, adding pasta water if needed. Serve garnished with the rest of the bacon and more cheese

Avoiding Additives and Preservatives

I use Free From bacon, which is additive-free. Genuine Pecorino Romano does not contain preservatives or colour.

BLT pasta

Ingredients:

1 pound (454 g) pasta, such as penne or rigatoni

8 ounces (227 g) bacon, diced into ½ -inch (1.25-cm) pieces

1 pound (454 g) cherry tomatoes, halved

Kosher salt (such as Diamond Crystal) and black pepper

5 ounces (142 g) baby arugula

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

Preparation:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup (250 ml) of the pasta cooking water and drain the pasta.

Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a bit of pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.

Increase the heat to medium-high and add the pasta directly to the skillet, tossing to coat with the sauce. Add the arugula and ¼ cup (60 ml) of the pasta water and carefully toss (you’ll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup (60 ml) pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup (60 ml) pasta water to loosen the sauce.

Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired. Serves 4.

From NYT Cooking

 

Sun 27 Apr 2025

Weeknight Fancy Chicken and Rice

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This one-pot meal from NYT Cooking combines onion, savoury spices and chicken with fragrant basmati rice. Cook the onions and spices until the onions are deep brown. Add the chicken, stock and rice, bring to a boil, cover, reduce heat and simmer for 12 minutes or until the rice has absorbed the liquid. Remove from heat, let stand for 12 minutes and fluff with a fork. Serve garnished with dried apricots, almonds and cilantro. Cook’s note: I omitted the almonds.

Avoiding Additives and Preservatives

Use butter that contains only cream or milk, no colour. Check the spices and dried apricots to make sure they don’t contain colour, preservatives or anti-caking agents. I used Better Than Bouillon chicken paste for the stock.

Weeknight fancy chicken and rice

Ingredients:

¼ cup (60 ml) ghee (or use unsalted butter)

1 large yellow onion, peeled, halved and thinly sliced

6 green cardamom pods, crushed

3 whole star anise

1 ¼ teaspoons (6.25 ml) kosher salt, divided

6 garlic cloves, finely chopped

1 ½ teaspoons (7.5 ml) turmeric powder

1 pound (454 g) boneless, skinless chicken breasts, cut into ¾ -inch (2-cm) pieces

2 ¼ cups (562.5 ml) low-sodium chicken stock

1 ½ cups (375 ml) basmati rice

¼ cup (60 ml) chopped dried apricots

¼ cup (60 ml) sliced raw almonds, toasted

¼ cup (60 ml) chopped cilantro leaves

Preparation:

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon (1.25 ml) salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once. Serves 4-6.

From NYT Cooking

 

Sun 20 Apr 2025

Roasted Fish with Peas and Radishes

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This lovely spring meal from NYT Cooking combines succulent salmon or trout with sautéed radishes and peas. While the fish is roasting, sauté radishes in butter and oil. Then add water, peas, capers, miso and mustard and cook until the peas are tender. Add more butter, season and stir in fresh dill.

Avoiding Additives and Preservatives

Use butter without colour or preservatives. Green Giant frozen peas, Unico capers, Smart Miso white miso and President’s Choice Old-Fashioned Dijon Mustard are all free of additives.

Roasted fish with peas and radishes

Ingredients:

4 (6-ounce/170 g) skin-on salmon or trout fillets

¼ cup (60 ml) extra-virgin olive oil

Kosher salt and black pepper

3 tablespoons (45 ml) unsalted butter

2 bunches radishes, halved

1 ½ cups (375 ml) fresh or frozen peas (no need to thaw)

2 tablespoons (30 ml) drained capers

1 tablespoon (15 ml) white miso

1 teaspoon (5 ml) Dijon mustard

¼ cup (60 ml) chopped dill or parsley

Preparation:

Heat oven to 425 degrees F (218 degrees C). On a rimmed baking sheet, coat salmon with 2 tablespoons (30 ml) oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

Meanwhile, in a large nonstick skillet, melt 1 tablespoon (15 ml) butter in remaining 2 tablespoons (30 ml) oil over medium-high. Add halved radishes, season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in dill.

Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm. Serves 4.

From NYT Cooking

 

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