Roasted Caprese Pasta Salad

Roast the tomatoes

Toss tomatoes with olive oil, salt, and pepper. Roast at 425°F (220°C) for 18 minutes until blistered.

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Roasted Caprese Pasta Salad

Cook the pasta

Boil gemelli in salted water for 9 minutes until al dente. Reserve 1/2 cup of starchy water.

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Roasted Caprese Pasta Salad

Toss and serve

Combine pasta with tomatoes, pesto, and pasta water. Finish with torn burrata, basil leaves, and balsamic glaze.

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Lemon Garlic Shrimp Linguine

Cook the linguine

Boil linguine in generously salted water until al dente. Reserve 1 cup of pasta water.

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Lemon Garlic Shrimp Linguine

Sauté the shrimp

Melt butter over medium heat. Add garlic, cook 1 minute, then sear shrimp 2 minutes per side until opaque.

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Lemon Garlic Shrimp Linguine

Finish the sauce

Add lemon juice, zest, and pasta water. Toss linguine through sauce and top with parsley gremolata.

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Golden Coconut Chickpea Curry

Roast the cauliflower

Toss florets with oil, salt, pepper, and turmeric. Roast at 425°F for 20 minutes.

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Golden Coconut Chickpea Curry

Build the curry base

Sauté onion, garlic, and ginger. Stir in spices, tomatoes, and coconut milk; simmer 10 minutes.

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Golden Coconut Chickpea Curry

Finish and serve

Fold in chickpeas, roasted cauliflower, and spinach. Simmer 5 minutes and serve with lime basmati rice.

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Miso Glazed Salmon Bowls

Marinate the salmon

Whisk miso, maple syrup, soy, and vinegar. Brush over salmon and marinate 10 minutes.

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Miso Glazed Salmon Bowls

Broil to caramelize

Broil salmon skin-side down at 500°F for 8 minutes until lacquered and flaky.

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Miso Glazed Salmon Bowls

Assemble bowls

Layer sesame rice, edamame, pickled cucumbers, and flaked salmon. Finish with ginger and scallions.

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Crispy Gnocchi Skillet Bake

Toast the gnocchi

Sear gnocchi in olive oil until golden and crispy. Remove and set aside.

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Crispy Gnocchi Skillet Bake

Build the ragù

Brown sausage with fennel. Add tomatoes and kale; simmer 12 minutes.

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Crispy Gnocchi Skillet Bake

Bake until bubbling

Fold in gnocchi, top with ricotta dollops and mozzarella. Bake at 400°F for 12 minutes.

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Charred Broccoli Caesar with Herby Croutons

Char the broccoli

Toss florets with oil and sear in a hot skillet until deeply charred but crisp.

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Charred Broccoli Caesar with Herby Croutons

Toast the croutons

Crisp sourdough cubes in butter with herbs until golden, about 4 minutes.

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Charred Broccoli Caesar with Herby Croutons

Whisk the dressing

Blend yogurt, anchovy, lemon, garlic, and paprika. Toss with broccoli and croutons, top with parmesan.

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