GARLICKY ORECCHIETTE WITH BROCCOLI RABE AND CARAMELIZED ONIONS

One of my absolute favorite dishes is orecchiette with brococli rabe and sausage. It’s texturally perfect, flavorfully interesting and, well, simply, quite delicious. Feeling not-so-sausagey¬†last night, I thought I’d play around with this Italian classic. I chose caramelized onions to get a meaty feel sans the animal, thus this dish is perfect for a vegetarian. I added a beautiful aged pecorino, but it’d be just as tasty — and vegan! — without the dairy. You choose. The possibilities are endless. Also, I didn’t include exact amounts in this recipe, as it is important to use your eyes and your tongue to get it tasting exactly how you like it!

orecchiette

 

THE RECIPE

ROASTED SQUASH STUFFED SHELLS WITH A SHALLOT-SAGE JUS

This pasta is so good. Like put-your-fork-down-and-savor-every-bite good. The combination of butternut squash and pears is pure perfection but, really, it’s all about the caramelized shallot-sage jus. There’s really nothing as good as fresh sage. While it’s commonly thought of as a fall flavor (hello, Thanksgiving), its brightness also accentuates springtime so well.

roasted butternut squash stuffed shells with caramelized shallots

THE RECIPE

Chana Marsala

I’m a huge fan of Indian food. Nothing says “dee-lish” like some saag paneer or garlic naan. Unfortunately, most conventional restaurant food is loaded with sugar. Here’s a way to satiate yourself with classic Indian flavors sans the sucrose/fructose trappings.

chana marsala

THE RECIPE

Oaxacan Inspired Mole

After consuming too many mediocre moles, I did some flavor-research and created this bad boy. It has just enough heat, the perfect amount of cacao and about a million other spices to keep your senses tantalized. Throw in some shredded chicken for you meaty types or pour it on some pinto beans or portobellos for a savory situation that is sure to send everyone running back for seconds.

mole

THE RECIPE