serve.
Farfalle with Portobello Mushrooms
price $15 servings 5 price per serving $3
T his is an easy meatless dish that we always recommend to friends and aspiring chefs because it’s easy and frugal. It’s also easy on the eyes, with a sprinkling of shaved Parmesan and a parsley, and the portobellos make a great and filling alternative to meat.
2 tablespoons olive oil
2 medium onions, finely diced
4 medium portobello mushrooms, sliced and cut into 2" pieces
1 clove garlic
2 tablespoons tomato paste
½ cup red wine
3 teaspoons fresh rosemary
Salt and pepper to taste
1 pound farfalle pasta, cooked
1 tablespoon parsley (dried or finely chopped fresh)
Parmesan cheese (for garnish)
Heat olive oil in large pan; add onions and cook until soft, 2–3 minutes. Add portobellos and garlic; cook 5 minutes. Add tomato paste, wine, and rosemary; cook 5 more minutes, until mushrooms are cooked. Add salt and pepper. Add cooked pasta to pan and toss with mushrooms. Top with parsley, garnish with cheese, and serve.
Gorgonzola Pizza with Radicchio
and Asian Pears
price $12 servings 4 price per serving $3
T his is another of our very favorite recipes. We love to combine Gorgonzola, radicchio, and pears in salads, and we blew our own minds when we discovered that we could combine them in pizza form as well. Asian pears are an incredibly unique and tasty fruit—we think they look and taste like the perfect hybrid of apple and pear, but if you can’t find them cheap, feel free to substitute other varieties of pear.
1 Homemade Pizza Crust
2 tablespoons olive oil
6 ounces Gorgonzola cheese, crumbled
½ head radicchio, coarsely chopped
1 Asian pear, cut into 1" slices
1 tablespoon fresh rosemary, chopped
Preheat oven to 500°F and heat up pizza stone. On flour-dusted baking sheet or countertop, roll out pizza dough to desired thickness. Brush dough with olive oil. Cover crust with Gorgonzola cheese, radicchio, Asian pear, and rosemary. Transfer to heated pizza stone. Bake 20 minutes and serve hot.
Israeli Couscous Salad
price $8 servings 6 price per serving $1.35
T his is a very fresh-tasting salad to serve for lunch or with dinner. We like it extra lemony, so add lemon juice to taste if you prefer your dishes to be less tart.
2 cups dry Israeli couscous
1 cucumber, peeled and chopped
1 medium red pepper, chopped
1 medium orange pepper, chopped
3 scallions, chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
2 tablespoons olive oil
Juice of 1–2 lemons
Salt and pepper to taste
Cook couscous according to package instructions. In a bowl, combine couscous with cucumber, peppers, scallions, parsley, and dill. Toss with olive oil and lemon juice and season to taste with salt and pepper.
Mediterranean Salad with Lentils,
Tomato, and Feta
price $8 servings 4 price per serving $2
T his salad can be as easy as you want it to be. Buy precooked lentils for a less-than-five-minute assembly, or soak and cook them from scratch. You can scoop the salad into intact romaine leaves or eat the lentils straight from the bowl. Any way you serve it this dish is flavorful and tasty, especially with fresh summer mint.
4 cups lentils
2 cup cherry tomatoes, halved
1 cup mint, chopped
½ cup olive oil
6 tablespoons red wine vinegar
12 ounces crumbled feta
Salt and pepper to taste
Romaine leaves (optional)
Cook lentils according to package instructions; drain and pat dry with paper towels. Let cool. Combine lentils, tomatoes, and mint in a bowl. In a separate bowl, whisk together oil and vinegar; pour over lentils. Add feta, salt, and pepper. Serve in individual romaine leaves.
Moroccan-Style Veggie Stew
price $16 servings 8 price per serving $2
I n the depths of winter, when the only seasonal items are root vegetables and onions, break out this recipe for a spicy, tasty stew that will warm you over until spring.
3 tablespoons olive oil
2 medium yellow onions, chopped
2 garlic cloves, minced
2 tablespoons curry
Farfalle with Portobello Mushrooms
price $15 servings 5 price per serving $3
T his is an easy meatless dish that we always recommend to friends and aspiring chefs because it’s easy and frugal. It’s also easy on the eyes, with a sprinkling of shaved Parmesan and a parsley, and the portobellos make a great and filling alternative to meat.
2 tablespoons olive oil
2 medium onions, finely diced
4 medium portobello mushrooms, sliced and cut into 2" pieces
1 clove garlic
2 tablespoons tomato paste
½ cup red wine
3 teaspoons fresh rosemary
Salt and pepper to taste
1 pound farfalle pasta, cooked
1 tablespoon parsley (dried or finely chopped fresh)
Parmesan cheese (for garnish)
Heat olive oil in large pan; add onions and cook until soft, 2–3 minutes. Add portobellos and garlic; cook 5 minutes. Add tomato paste, wine, and rosemary; cook 5 more minutes, until mushrooms are cooked. Add salt and pepper. Add cooked pasta to pan and toss with mushrooms. Top with parsley, garnish with cheese, and serve.
Gorgonzola Pizza with Radicchio
and Asian Pears
price $12 servings 4 price per serving $3
T his is another of our very favorite recipes. We love to combine Gorgonzola, radicchio, and pears in salads, and we blew our own minds when we discovered that we could combine them in pizza form as well. Asian pears are an incredibly unique and tasty fruit—we think they look and taste like the perfect hybrid of apple and pear, but if you can’t find them cheap, feel free to substitute other varieties of pear.
1 Homemade Pizza Crust
2 tablespoons olive oil
6 ounces Gorgonzola cheese, crumbled
½ head radicchio, coarsely chopped
1 Asian pear, cut into 1" slices
1 tablespoon fresh rosemary, chopped
Preheat oven to 500°F and heat up pizza stone. On flour-dusted baking sheet or countertop, roll out pizza dough to desired thickness. Brush dough with olive oil. Cover crust with Gorgonzola cheese, radicchio, Asian pear, and rosemary. Transfer to heated pizza stone. Bake 20 minutes and serve hot.
Israeli Couscous Salad
price $8 servings 6 price per serving $1.35
T his is a very fresh-tasting salad to serve for lunch or with dinner. We like it extra lemony, so add lemon juice to taste if you prefer your dishes to be less tart.
2 cups dry Israeli couscous
1 cucumber, peeled and chopped
1 medium red pepper, chopped
1 medium orange pepper, chopped
3 scallions, chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
2 tablespoons olive oil
Juice of 1–2 lemons
Salt and pepper to taste
Cook couscous according to package instructions. In a bowl, combine couscous with cucumber, peppers, scallions, parsley, and dill. Toss with olive oil and lemon juice and season to taste with salt and pepper.
Mediterranean Salad with Lentils,
Tomato, and Feta
price $8 servings 4 price per serving $2
T his salad can be as easy as you want it to be. Buy precooked lentils for a less-than-five-minute assembly, or soak and cook them from scratch. You can scoop the salad into intact romaine leaves or eat the lentils straight from the bowl. Any way you serve it this dish is flavorful and tasty, especially with fresh summer mint.
4 cups lentils
2 cup cherry tomatoes, halved
1 cup mint, chopped
½ cup olive oil
6 tablespoons red wine vinegar
12 ounces crumbled feta
Salt and pepper to taste
Romaine leaves (optional)
Cook lentils according to package instructions; drain and pat dry with paper towels. Let cool. Combine lentils, tomatoes, and mint in a bowl. In a separate bowl, whisk together oil and vinegar; pour over lentils. Add feta, salt, and pepper. Serve in individual romaine leaves.
Moroccan-Style Veggie Stew
price $16 servings 8 price per serving $2
I n the depths of winter, when the only seasonal items are root vegetables and onions, break out this recipe for a spicy, tasty stew that will warm you over until spring.
3 tablespoons olive oil
2 medium yellow onions, chopped
2 garlic cloves, minced
2 tablespoons curry
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