Makes 8 servings Ingredients 4 cups water 3/4 cup yellow cornmeal 1/4 cup Parmesan cheese, grated 1/2 pound pepper Jack cheese, grated Kosher salt, to taste 1/4 teaspoon ground white or black pepper Directions Heat the water to a simmer in a medium saucepan. Gradually pour the cornmeal into the […]
Makes 4 to 6 portions This pasta salad is great cold or at room temperature (a gift from the meal prep fairies), but it’s just as good hot, if you don’t have time to give it a good chill. Ingredients 12 oz whole wheat penne 1/4 cup olive oil 1/2 […]
Makes 6 servings Ingredients 2 cups kamut 4 ears fresh corn 1 gallon water or vegetable broth, plus more as needed 3 tablespoons kosher salt, plus more as needed 1 bay leaf 1 thyme sprig 1/4 cup olive oil, plus more as needed 1 small onion, peeled and cut into […]
Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter. Ingredients 1 1/2 lb frozen lima beans, defrosted 4 cups corn kernels, fresh or frozen (defrosted if frozen) 1/3 […]
Makes 8 to 10 servings The browned butter can be made several days ahead of time. Cover and refrigerate, then reheat in the microwave or in a small pot, taking care not to burn the butter. Add a teaspoon or two of honey to the butter, if you like your […]
Makes 4 to 6 servings Ingredients 1 tablespoon vegetable oil 2 cups corn kernels, fresh or frozen 1 tablespoon lime juice 3 tablespoons mayonnaise Hot sauce, to taste 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 cup chopped cilantro 1/2 cup crumbled queso fresco 1/2 teaspoon cayenne powder […]
Makes 5 small-bite servings Ingredients 2 lb fresh fava beans 1/4 cup extra-virgin olive oil 3 shallots, thinly sliced Finely grated zest and juice of 1 lemon Salt, to taste Freshly ground black pepper, to taste 1 tablespoon shredded or chopped mint leaves Directions In a medium sauté pan, heat […]
Makes 6 cups, approximately 10 to 12 servings This pilaf is delicious, but neutral flavored, making it a great mix-and-match meal prep recipe. Eat at as a hot side dish, chilled and sprinkled over green salads, or mixed with leftover meats and veggies to stuff peppers or eggplant. Ingredients 2 […]
Makes 6 to 8 servings This recipe makes enough for 6 to 8 people as part of a bigger spread, but can be easily doubled, if needed. We used pancetta, but you can leave it out for a hearty vegetarian option.
Makes 2 cups
Makes 6 servings We all know what the “perfect French fry” is, and the beauty of making them at home is you get to decide what shape they will be, if they’ll have skin, and exactly how salty they will be. Use this classic French-style recipe as a guide, but […]
Makes 6 large popovers To get the full dramatic effect of popovers, serve them as soon as you take them from the oven. The big “puffs” will start to deflate almost immediately. You can prepare the popover batter (step 2) up to 24 hours before baking them. Store the batter […]