Step One: Pour all ingredients into a blender and blend for 30 seconds until well combined
Notes: Store covered in the fridge for 2 weeks
Story: Mandi made this dressing with a grilled steak wrap that had feta cheese, olives, tomatoes and cucumbers for my 30th birthday! It was so good and definitely felt like Cava at home.
1 oz. Parmesan, finely grated, plus more for serving
2 Tbsp. unsalted butter
Freshly ground black pepper
Instructions:
Step One: Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands
Step Two: Cook pasta in pot of boiling water, stirring occasionally, until al dente
Step Three: Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl
Step Four: Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper
Step One: Using a vegetable peeler, remove two 2″-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a small bowl; set aside
Step Two: Cook 12 oz. spaghetti or other long pasta in another large pot of boiling heavily salted water according to package directions, stirring occasionally, until very al dente (pasta will finish cooking in the sauce)
Step Three: Meanwhile, add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat
Step Four: Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in reserved lemon juice. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed
Step Five: Divide pasta among bowls. Season with freshly ground black pepper, then garnish with reserved lemon zest strips
¼ cup (½ stick) unsalted butter, cut into small pieces
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper
Instructions:
Step One: Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid
Step Two: Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
4 garlic cloves
1 celery stalk, sliced crosswise 1/2-inch thick
1 lbs skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1 cup orzo
1/4 cup chopped fresh dill
1.5 lemons, squeezed
Instructions:
Step One: Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces
Step Two: Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes
Step Three: Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over
Notes: Use leftover rotisserie chicken instead of chicken thighs, also add Better than Chicken Bouillon Cube. Add lemon zest to make the soup more lemon forward
1/2 cup finely grated grana padano (or parmigiano reggiano)
1/4~1/2 cup pasta water
salt as needed
Instructions
Step One: Thinly shave truffle using a mandoline or garlic slicer. Soak truffle slices in olive oil; set aside and let them infuse while you prep everything else. This will let the truffle slices soften, and infused oil will help the pasta sauce pick up more truffle flavor
Step Two: Start boiling water for pasta. In the meanwhile, grate ~2 oz of cheese using the finest side of a box grater, or a microplane. Box grater preferred as it will yield a more granular, dust like texture that is easier to dissolve
Step Three: Cook pasta according to package instruction. Drain the pasta and reserve the cooking water. Add pasta water to grated cheese; stir to form a base sauce. start with 1/4 cup of pasta water, keep adding more as needed. once cheese is melted into a sauce, stir in butter, add half the olive oil & truffles. Stir until sauce is well combined. Add pasta into the sauce, toss to combine. Add the remaining olive oil and truffle to pasta. Top with more grated grana padano
3 medium radishes, trimmed, thinly sliced into rounds
Instructions:
Step One: Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper
Step Two: Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling
Step Three: Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving
Step Four: Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing
6 pieces small-medium size chicken thighs (bone-in and skin on) – about 1¾ pounds total, pat the chicken dry with paper towels
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 cup diced onion
1½ tablespoons minced garlic
6 cups low-sodium chicken broth
¾ cup uncooked long-grain white rice, (rinsed and drained)
½ teaspoon kosher salt, (optional)
3 egg yolks
3 tablespoons lemon juice
2 teaspoons fresh dill (optional)
Parsley, chopped for garnish
Instructions:
Step One: Season the chicken thighs with salt and black pepper. Press the “Sauté” key and when the instant pot displays “hot”, heat the oil and sear the chicken for 5 minutes on each side. Set aside
Step Two: Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning
Step Three: Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to “manual” onhigh for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure. Transfer the chicken thighs to a plate and shred into small pieces
Step Four: Fill a blender with a cup of rice and broth mixture, egg yolks, lemon juice and dill (optional). Puree until smooth. Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Garnish with parsley
Notes: Don’t forget to rinse and drain the rice before cooking. If more lemon juice is needed, add in small increments of 1 teaspoon at a time. If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full
