Green Pasta with Lemony Ricotta

A fridge cleaning exercise with delicious results. Loosely inspired by smitten kitchen and few other recipes that had similar ingredients

Ingredients

pasta

snap peas, cut on diagonal

spinach or other greens

ricotta

lemon

green sauce -pesto or salsa verde or sub for mix of olive oil, chopped herbs, acid, and garlic

parm, optional

seasoned breadcrumbs, optional

boil water with a good amount of salt.

zest lemon and add zest to small bowl with ricotta and salt. mix well

cook pasta as directed until there is 2-3 minutes left of cook time. add peas, then greens to boiling water and pasta. let veggies blanch (turn bright green) and then drain. return to pot and add green sauce and toss with a bit of olive oil and black pepper.

serve in bowls with dollops of lemony ricotta and a sprinkle of parm and breadcrumbs

Chicken Shawarma

an old reliable from NYT

2lb chicken thighs

Marinade:

2 lemons (or a couple teaspoons of vinegar)

1/2 cup olive oil (or less)

1 tsp salt

6 cloves of garlic or 2 TBsp of dried onion flakes

2 tsp black pepper

2 tsp paprika

2 tsp turmeric

pinch of cinnamon

red pepper flakes or chili powder to taste

For cooking:

2 red onions quartered

Optional roasted vegetables:

cauliflower

eggplant

more onion

squash

White sauce:

minced garlic marinated in lemon juice for a while

yogurt

mayo

salt and pepper

Mix up marinade and add chicken, let sit for 12-24 hrs.

If cooking in oven - preheat to 425. (you can also cook on the grill)

add onions to chicken and toss. put chicken-onion mixture on a sheet pan and cook for 30-40 mins.

In meantime, if making roasted vegetables, cut veggies into large bite-sized pieces and toss in the remaining marinade from the chicken. you might need to add a bit more olive oil and spices if it looks bland, and definitely add more salt. put on a separate sheet pan and cook for 20-30 minutes until done.

After the chicken is cooked through, you can broil the pan of chicken and onions for a bit to get a little bit of char.

Serve with white sauce, sumac, flatbread, veggies, (cucumber) salad, rice (pilaf).

Seafood Cheese Tteokbokki (Spicy Rice Cake)

Seafood Cheese Tteokbokki (Spicy Rice Cake) - Korean Bapsang

https://www.koreanbapsang.com/seafood-cheese-tteokbokki-spicy-rice-cake/

Chicken Curry (Everest Meat Masala)

Indian Roasted Cashews

• Tumeric
• Red Chilli
• Black Pepper
• Salt
• Curry Leaves
• Ghee

Roast on the pan until they are toasted.