Sheet Pan Gnocchi with Spring Vegetables


  • 2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  •  Kosher salt and black pepper
  • 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  • 2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)
  • 2 shallots, trimmed and sliced lengthwise 1/4-inch thick
  • 1 cup frozen peas, thawed (or fresh peas)
  • 1 lemon, scrubbed
  • ½ cup grated Parmesan
  • ¼ cup sliced fresh chives or parsley (optional)


Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.

On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.

Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.

Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

Sam’s Beef Bourginone


  • 4 pounds sirloin steak, cut into 2″ chunks
  • 6 pieces bacon, chopped
  • 6 carrots, peeled and chopped
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/4 cup brandy
  • 1 bottle red wine
  • 1 tablespoon tomato paste
  • 1/2 teaspoon thyme
  • 1 teaspoon parsley
  • 2 bay leaves?
  • 2 pounds mushrooms, sliced
  • 1/2 cup and 2 tablespoons butter, split
  • 1/2 cup flour
  • salt and pepper to taste


Preheat oven to 250.

In a dutch oven over medium high heat, saute bacon pieces, then remove from pan. Add beef to pan and brown in bacon drippings, then remove from pan. Pour off all but about 1 tablespoon of bacon fat. Saute carrots and onion in remaining bacon fat for about 5 minutes, scraping the pan. Add garlic and continue to saute another 1-2 minutes. Add bacon and beef back into pot.

Turn heat on high and add 1/4 cup brandy. Light it on fire with a long lighter. Let it burn out.

Add 1 bottle red wine to cover. Add tomato paste, thyme, parsley, bay leaves(?). Bring to boil for 5 minutes. Cover and put in oven for 2 hours or until tender.

In a large skillet, melt 2 T butter and saute mushrooms.

In a small sauce pan, melt 1/2 cup butter and add flour. whisk together to make a roux and cook a few minutes until light tan.

Remove pot from oven, and put it back on the stove over medium heat. Whisk in roux, stir for several minutes until the sauce is thickened. Then add mushrooms and salt and pepper to taste.

Sam’s Meatballs


  • 1 1/4 pounds mixture of ground sirloin and ground pork
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon chili flakes
  • salt and pepper
  • 1 can beef broth


Preheat oven to 425. Line a cookie sheet with foil.

Mix beef, pork, Worcestershire, egg, bread crumbs, cheese, garlic, parsley, chili flakes, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on cookie sheet. Pour 1 can of beef broth into cookie pan. Bake balls 10 to 12 minutes, until no longer pink.

Sheeva’s Enchiladas


  • 2 pounds shredded, cooked chicken
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 can black beans
  • 1 can corn or frozen corn
  • cumin
  • salt & pepper
  • enchilada sauce
  • shredded Mexican cheese
  • flour tortillas


Heat the oven to 350.

Spread a bit of sauce on the bottom of a 9×13″ pan.

Saute onion and red pepper. Add black beans, corn, cumin and salt & pepper.

Place some chicken, black bean mixture and cheese in each tortilla and roll. Place seam side down in pan. Cover with remaining sauce and sprinkle with cheese.

Bake for 20 min.


Buddha Bowl


  • 1 1/4 cups brown rice
  • 1 1/2 cups frozen shelled edamame
  • 1 1/2 cups chopped sugar peas, trimmed and roughly chopped
  • 1-2 tablespoons soy sauce
  • 4 cups chooped kale
  • 2 ripe avocados, sliced
  • Any combination of diced/sliced chick peas, red onion, carrot, sugar peas, cucumber, green onion, corn, sesame seeds, etc

Sriracha soy Dressing

  • ½ cup peanut butter
  • 1 tsp sesame oil
  • ¼ cup rice vinegar
  • 3 tbsp soy sauce
  • 2~3 tbsp water
  • 1~2 tbsp sriracha sauce

Sriracha Dressing

  • 2 tablespoons rice vinegar
  • 4 teaspoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon (more or less to taste) McCormick Gourmet™ Sriracha Seasoning
  • 1/4 cup grapeseed or light olive oil

Yogurt Dressing

  • 1/4 cup plain Greek yogurt
  • 1/4 cup orange juice
  • 2 tablespoon honey
  • 1/2 teaspoon cinnamon
  • Pinch of salt and pepper

Carrot Ginger Dressing

  • ⅓ cup extra-virgin olive oil
  • ⅓ cup rice vinegar
  • 2 large carrots, peeled and roughly chopped (about ⅔ cup)
  • 2 tablespoons peeled and roughly chopped fresh ginger
  • 2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon honey
  • 1 ½ teaspoons toasted sesame oil
  • ¼ teaspoon salt, more to taste

Yum Sauce

  • 1/2 cup canned chickpeas, keep juice from can
  • 1/2 cup nutritional yeast 
  • 1/2 cup silken tofu
  • 1/4 cup slivered almonds
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 2 cloves garlic
  • 1/4 cup chickpea juice


Add greens to bowl and top with rice and other ingredients. Drizzle with dressing.

Yogurt Dressing: whisk ingredients together.

Sriracha Soy Dressing: Blend all ingredients in a blender.

Sriracha Dressing: Whisk together rice vinegar, soy sauce, sesame oil, and sriracha seasoning until smooth. Drizzle in oil, whisking vigorously, until incorporated. 

Carrot Ginger Dressing: Blend all ingredients in blender.

Yum sauce: Blend all ingredients except chickpea juice in blender. Slowly add chickpea juice until you get the right consistency.

Spicy Tuna Poke


  • 1/2 pound sushi grade tuna, cut into 1/2 inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon siracha
  • 2 tablespoons mayonnaise
  • 2 teaspoons siracha
  • 1 cup cooked brown rice
  • Any combination of diced avocado, mango, cucumbers, corn, edamame beans, etc.

Slow Cooker Salsa Verde Chicken


  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 ½ cups jarred salsa verde
  • 1 (4-ounce) can chopped mild green chiles
  • 8 garlic cloves, finely chopped
  • 1 jalapeño, stemmed, seeded and diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 3 scallions (green and white parts), thinly sliced
  • 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
  •  Kosher salt, to taste
  •  Fresh lime juice, to taste
  •  Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving


Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Creamy White Beans


  • ½ cup roughly chopped chives
  • ½ cup roughly chopped cilantro leaves and tender stems
  • ½ cup tightly packed basil leaves
  • ½ cup olive oil
  •  Squeeze of lemon
  •  Kosher salt, to taste
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
  •  Kosher salt and black pepper
  • ½ cup chicken stock, vegetable stock or water
  •  Flaky salt, for serving (optional)


In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.


White Bean Salad


  • 2 Tbsp olive oil 
  • 2 Tbsp lemon juice 
  • 2 cloves garlic, minced
  • 1/4 tsp salt 
  • 1/4 tsp freshly cracked black pepper
  • 2 15oz. cans butter beans, rinsed and drained
  • 1 cup fresh parsley, chopped
  • 1 pint grape tomatoes, cut in half
  • 2 oz. feta cheese


Combine the olive oil, lemon juice, minced garlic, salt, and pepper.

Combine the beans, parsley, tomatoes, and feta to a bowl. Stir in the dressing. Serve immediately or refrigerate up to four days.

Chicken Kabobs


  • 2 ½ pounds boneless, skinless chicken thighs, cut into kebob size pieces
  • 2 teaspoons kosher salt
  • 8 scallions, trimmed
  • 6 pita bread
  • 2 ½ cups full-fat Greek yogurt
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 tablespoon extra-virgin olive oil
  • 2 ½ teaspoons kosher salt
  • 1 garlic clove, crushed
  • 1 (2-inch) piece fresh ginger, peeled and finely grated
  • 2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
  • ¼ cup unsalted butter (1/2 stick)
  • ¼ teaspoon kosher salt
  • 2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
  • ¼ cup chopped fresh tarragon, mint or both, plus more torn herbs for serving


Rub chicken with salt and set aside.

Combine the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; refrigerate for 1 hour, or up to 48 hours.

Remove the chicken from the refrigerator 1 hour before you plan to grill. Put chicken on skewers. Heat the grill to high.

Melt the the butter and salt. Add the lime juice and chopped herbs; keep warm but do not boil.

Grill the chicken. Flip when the chicken releases easily and looks nicely charred in places, about 3-5 minutes.

Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.

Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

NYT Cooking