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Recipes
Peach-Braised Pulled Pork Sandwiches with Dijon-Peach Spread
By garciamoss
1. Make the pork: Heat oven to 325°
- FOR THE PORK:
- 3 tbsp. olive oil
- 3 lb. boneless pork shoulder
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tbsp. smoked paprika
- 4 whole cloves
- 2 bay leaves
- 2 cloves garlic, smashed
- 1 large yellow onion, cut into 6 wedges
- 2 (12-oz.) bottles lager beer
- 1 (1-qt.) jar canned peaches in syrup, drained or use store-bought, 1 cup syrup reserved
- FOR THE SANDWICH:
- 1/4 cup olive oil
- 3 large red onions, thinly sliced
- 1 cup peach jam
- 1/3 cup Dijon mustard
- Sliced multigrain bread, lightly toasted, for serving
- Baby arugula, for serving
Homemade Frozen Fish Sticks
By garciamoss
For the fish sticks: Cut the fish into sticks about 3 inches long and 1/2-inch thick
- Carrot-Yogurt Dipping Sauce:
- 1 1/2 pounds tilapia fillets
- 1 1/4 cups whole wheat breadcrumbs
- 1/3 cup sweetened shredded coconut
- 2 tablespoons yellow cornmeal
- 1 teaspoon mild curry powder
- Kosher salt
- 1 large egg white
- Nonstick cooking spray
- 1/3 cup 2-percent Greek yogurt
- 1 small carrot, peeled and finely grated
- 2 teaspoons sweet chile sauce
- 1 teaspoon low-sodium soy sauce
- 1 scallion, finely chopped
- Juice of 1/2 lime
- Kosher salt
Spicy Pasta Puttanesca with Loads of Fresh Herbs
By garciamoss
Prepare your pasta according to package directions
- 1 lb thin spaghetti or linguine, cooked according to package directions
- 1 small red onion, diced
- 1 small red, orange, purple or yellow bell pepper, thin sliced
- 3-4 anchovies
- 2 cloves garlic, finely diced
- 1 tablespoon sliced pickled jalapeno (or more to taste) or a pinch or two of crushed red pepper flakes
- 1 heaping tablespoon of capers
- Handful of assorted olives, sliced
- Handful of fresh Italian parsley, chopped
- Handful of fresh basil, chiffonade sliced
- 1-2 sprigs oregano, leaves removed and finely diced
- 1 pint cherry or baby heirloom tomatoes, sliced
- 2-4 tablespoons extra virgin olive oil.
- Squeeze of lemon
- Handful of fresh grated parmesan cheese
- Fresh cracked black pepper
- You may or may not need any additional salt, so be sure to taste for seasoning
Flat-Iron Steak Salad with Mustard-Anchovy Dressing
By garciamoss
To marinate steaks: Combine 3 tablespoons oil, minced garlic, thyme, sage, salt and 1 teaspoon pepper in a gall...
- Salad:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 4 flat-iron steaks (3/4 inch thick, about 1 1/2 pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 3 anchovy fillets or 1 1/2 teaspoons anchovy paste
- 1 clove garlic
- 1/2 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 12 cups frisée or curly endive, torn into pieces
- 1/2 cup crumbled blue cheese
Alevropita (Greek Egg, Feta, and Herb Tart)
By garciamoss
This savory egg tart is nicknamed "lazy woman's pie" for how easy it is to make
- 2 tbsp. unsalted butter, melted, plus more
- 4 sheets phyllo dough
- 1 1/2 cups milk
- 5 eggs
- 1 lb. ricotta, drained
- 12 oz. crumbled feta
- 1 tbsp. finely chopped oregano
- 2 tsp. finely chopped thyme
- 1/2 tsp. crushed red chile flakes
Lemon Soufflés with Raspberry Compote
By garciamoss
These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote
- For the raspberry compote:
- 8 oz. frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp. cornstarch
- 1 tsp. fresh lemon juice
- For the ramekins:
- 2 to 3 Tbs. unsalted butter, softened
- 3 to 4 Tbs. granulated sugar
- For the lemon pastry cream:
- 4 large egg yolks
- 1 cup whole milk
- 1/2 cup strained lemon juice
- 1/2 cup granulated sugar
- 3 Tbs. cornstarch
- 1 Tbs. finely grated lemon zest
- 1/4 tsp. table salt
- 1/2 oz. (1 Tbs.) unsalted butter
- 1 tsp. pure vanilla extract
- For the meringue:
- 8 large egg whites, at room temperature
- 1/2 tsp. cream of tartar
- 1 oz. (1/4 cup) confectioners’ sugar; more for dusting
Blueberries and Cream Popsicles
By garciamoss
Pour all ingredients into a blender and blend for about 90 seconds
- 1 can of full fat coconut milk unsweetened
- 1 1/2 cup blueberries
- 2-3 T maple syrup
Bobby's Light Banana Pudding
By garciamoss
Combine the milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter
- 2 cups low-fat 1-percent milk
- 2 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1/4 cup heavy whipping cream
- One -half 12-ounce box vanilla wafers
- 3 medium bananas, sliced
Make your own Cold and Flu Tea
By garciamoss
The herbs in this cold and flu blend were chosen for their ability to stimulate the immune system, fight viruses an...
- 1/4 cup dried echinacea leaves
- 1/4 cup dried peppermint leaves
- 1/4 cup dried lemon balm leaves
- 3 Tbsp dried elder berries or 1/4 cup dried elder flowers
Scallops with Herbed Brown Butter
By garciamoss
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while...
- 1 lb. sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
- 2 tsp. fresh lemon juice
- 1 tablespoon olive oil