Air Fried Cauliflower Gnocchi

This was so good!! And easy! Air frying is a game changer for frozen cauliflower gnocchi.

  • 2 (10 ounce) packages frozen cauliflower gnocchi, thawed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh flat-leaf parsley or basil
  • 1 cup reduced-sodium marinara sauce, warmed
  • Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
  • Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.

Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.


2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Gruyere and Greens Quiche

  • 1 tbsp olive oil
  • 1 c chopped sweet onion
  • 1 1/2 tbsp water
  • 6 large eggs
  • 1 1/2 c ricotta cheese
  • 1 c finely shredded Gruyère cheese
  • ½ c pitted oil-cured olives, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp anchovy paste
  • ¾ tsp ground pepper
  • 1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
  • Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
  • Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
  • Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
  • Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
  • Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
  • Severe 6 – 8.

French Onion Soup

What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.

1 lb sweet white onion, sliced thi

2 c dry white wine

2 tbsp butter

6 c beef stock, preferably homemade

6 slices of sourdough

2 c shredded gruyere

Preheat oven to 425.

In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.

Heat broiler.

Bring the stop to a simmer.

Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese

Place soup bowls on a baking sheet and boil until cheese is melted.

Serves 6.

Chicken and Artichokes

This is another winner from Eating Well, perfect for a weeknight meal.

  • 1 tbsp olive oil
  • 1 lb chicken cutlets
  • Salt and pepper
  • ¼ c heavy cream
  • 3 tbsp lemon juice
  • 4 tsp cornstarch
  • 1 c unsalted chicken broth
  • 1 (14 ounce) can artichoke hearts, rinsed and chopped
  • 1 tbsp chopped fresh dill
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  • whisk cream, lemon juice and cornstarch in a small bowl.
  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Pasta with Tomato and Mushrooms

This was adapted from an Eating Well recipe.

  • 6 plum tomatoes
  • 2 tbps olive oil, divided
  • 4 oz pancetta, diced
  • 1 onion, diced
  • 2 serrano peppers, seeded and minced
  • 1 c dry white wine
  • 1 c prepared marinara sauce
  • 8 oz sliced mushrooms
  • Salt and pepper
  • 1 lb pasta
  • ¼ c chopped fresh parsley
  • 15 leaves fresh basil, torn
  • Grated or shredded Parmesan cheese

Directions

  • Preheat oven to 450.
  • Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle chop coarsely.
  • Put a large pot of water on to boil.
  • Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion, mushrooms, and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
  • While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Serves 8.

Greens and Gruyere Quiche

I riffed off an Eating Well recipe and came up with this – super good for lunch or dinner with a salad.

  • 1 1/2 tbsp olive oul
  • 1 onion, sliced thin
  • 3 tbsp water
  • 12 eggs
  • 1 c ricotta
  • 1 c shredded gruyere
  • 1/4 c pitted, black olives, chopped
  • 3 cloves garlic, minced
  • 1 tsp anchovy padte
  • Salt and pepper to taste
  • 1 lbs kale, chard or spinach, finely chopped

Preheat oven to 350. Spray a 9 inch quiche or pie pan.

Heat oil in a medium skillet over medium heat. Add onion and cook until starting to brown. Add water and reduce heat to low. Cover and cook until very tender.

Whisk eggs in a large bowl, add ricotta, Gruyere, olives, anchovy paste, onions, salt and pepper. Stir in chopped greens and pour into pan.

Bake for 30 – 45 minutes until the center is just set.

Serves 6.

Baked Zucchini Sticks

These are from Skinny Taste and they are so good! I did season generously with TJs Everything But the Elote Seasoning.

  • Cooking spray
  • 4 medium zuks, cut into quarters lengthwise
  • 3 egg whites
  • Salt and pepper
  • 1 c bread crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Trader Joe’s Everything but they Elote seasoning

Preheat over to 425. Spray a large baking sheet and rack to keep the zuks off the bottom of the tray.

Combine the egg whites, salt, and pepper in a shallow bowl. Combine breadcrumbs, seasoning and cheese in another shallow bowl.

Dip the zucchini strips in the egg, shake and coat in the breadcrumbs, place on the rack.

Bake until golden brown and tender about 23 – 25 minutes.

Serves 4.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.