Smashed White Bean Toast with Garlic Scape Pistou

Smashed White Bean Toast with Garlic Scape Pistou
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Earlier this week I brought you hand-formed pasta and today I give you beans on toast. Culinary whiplash much? What can I say? I contain multitudes. Sometimes I’m in gourmet mode, other times I’m the farthest thing from it. Today’s Smashed White Bean Toast with Garlic Scape Pistou falls somewhere in between. It requires only slightly more effort than a trashy home-alone meal. But the taste, well, that has “gourmet” written all over it. Complex but low-maintenance – a home cook’s dream. So let’s make it!

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Beet Ricotta Sacchetti with Pea Shoots

Beet Ricotta Sacchetti with Pea Shoots
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These Beet Ricotta Sacchetti feature homemade beet-infused pasta fashioned into wee parcels. The pasta gives way to a creamy whipped ricotta filling punctuated with fresh garlic and preserved lemon. After a brief stint in salted, boiling water, the sacchetti is tossed in a chilli-infused brown butter sauce and topped with crisp pea shoots. If you’re thinking “That sounds labor-intensive”, you are not wrong. But I have to tell you, these babies are well worth the effort. Plus, they freeze like a dream, so it pays to stock up. 

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Chicken Souvlaki Burger with Whipped Feta

Chicken Souvlaki Burger with Whipped Feat and Pickled Red Onions
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While few things can compete with a classic cheeseburger, it’s hard not to play with the burger template. From bun to patty to condiments and toppings, there is so much to play with on a burger. The flavor combinations are quite literally endless. From peanut butter pork burgers to hot sauce-soaked tofu numbers, I’ve taken the burger to some strange (potentially blasphemous) places over the years. But, oddly, I’d never thought to take the burger in a Greek direction. This is particularly strange given that I grew up next to a Greek family that owned a diner. Hopefully, today’s Chicken Souvlaki Burger with Whipped Feta makes up for this glaring oversight. The only thing I could think when I bit into this beauty was “What took me so long”? So let’s not wait any longer. Let’s make these beauties!

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Cacio e Pepe Slow Scrambled Eggs

Cacio e Pepe Slow Scrambled Eggs with Roast Asparagus and Crisp Prosciutto
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I don’t have a specific memory but I’m willing to bet money that scrambled eggs were one of the first things I learned to make. Well, the first thing using the stove. I’ve been spreading peanut butter on bread for what feels like my whole life. But scrambled eggs were definitely the first form of eggs I ever tackled. And it makes sense, scrambled eggs are easy to make, difficult to mess up, and don’t require fancy spatula work. Keeping the yolks intact while frying an egg still gives me trouble. Scrambled eggs may be easy but they’re hardly a, um, exhilarating dish. So let’s inject a little excitement into the ol’ scramble with these Cacio e Pepe Slow Scrambled Eggs. 

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