Entries by Meredith Lehman

Spaghetti Squash Carbonara

1-2 large spaghetti squash Salt, to taste Freshly ground black pepper, to taste 1/2 pound bacon, chopped 2 garlic cloves, minced 1/3 cup heavy cream 1 egg yolk 3/4 cup Parmesan cheese, grated, plus more for serving Parsley, chopped fresh, for garnish Gather the ingredients. Preheat the oven to 400 F. Split each spaghetti squash […]

Cantaloupe Salad with Pepitas

6 cups cubed cantaloupe (about 2 pounds) 1 pint cherry or grape tomatoes, halved ½ cup thinly sliced red onion ½ teaspoon salt, divided 3 tablespoons fresh lime juice 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons honey 1 teaspoon minced garlic ½ teaspoon chili powder ¼ teaspoon ground cumin 3 tablespoons chopped fresh […]

Eggplant Sandwich with Cuban Peppers and Candy Onions

8 (1/2-inch-thick) eggplant slices Olive oil 2 cubanelle peppers or sweet peppers 4 Slices ciabatta bread 1 Candy onions, sliced 2 tablespoons pesto (you can use refrigerated or make your own) 1 cup baby arugula 1/8 teaspoon freshly ground black pepper 1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your […]

Peach, Tomato and Corn Salad

2 large or 3-4 medium tomatoes, each cut into 8 wedges 1-2 peaches, diced (about 1 cup) 1 cup fresh corn kernels (from 2 small ears or 1 large ear) 1/4 teaspoon kosher salt 1/4 cup Honey Vinaigrette 2 ounces feta or goat cheese, crumbled (about 1/2 cup) 1/4 teaspoon black pepper Combine tomato wedges, […]

Cotija Cheese and Corn Dip

Cotija Cheese and Corn Dip 2 Tbsp. olive oil, divided 3 cups fresh corn, cut off the cob (~3 ears) 1 shallot, chopped 1 clove garlic, minced 1/2 cup light sour cream or plain Greek yogurt 4 ounces (1/2 package) 1/3-fat cream cheese 1 cup grated cotija cheese + more for topping 1/4 tsp each […]

Blueberry Buckle (Alton Brown Style)

FOR THE TOPPING 1/2 cup sugar 1/3 cup cake flour 1/2 teaspoon freshly grated nutmeg 4 tablespoons unsalted butter, cubed and chilled FOR THE CAKE 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 4 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1/2 […]

Baked Summer Squash

2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash) 1/4 cup olive oil 1/2 cup grated Parmesan cheese 1/3 cup bread crumbs 1/2 teaspoon flaked salt 1/4 teaspoon freshly ground pepper Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil. In […]

Quick Pickles

4-5 pickling cucumbers ½ cup water, at room temperature or cooler ½ cup rice vinegar or white or cider vinegar 1 ½ tablespoons maple syrup or sugar 1 ½ teaspoons fine sea salt ¼ teaspoon red pepper flakes (optional, for heat) 20 twists of freshly ground black pepper 2 leafy sprigs of fresh dill, roughly […]

Black Pepper Chitarra with Zucchini and Garlic Scapes

2 medium zucchini, julienned 1 pound chitarra or spaghetti style pasta 3 tablespoons olive oil 10 cloves garlic, peeled and finely chopped 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish 1 bunch garlic scapes, thinly sliced 1/4 cup Pecorino Romano cheese, plus more for serving Juice and zest of 1 lemon Kosher […]

Swiss Chard and Mushroom Quiche

For the Pine Nut Crust 1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt 1⁄4 teaspoon baking powder 1⁄2 cup pine nuts 1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water For the Filling 7 tablespoons extra-virgin olive oil, divided 1 onion, finely diced 1 pound mushrooms, roughly chopped […]

Strawberry Rhubarb Crumble Pie

PASTRY 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup shortening (cold) 2 to 3 tablespoons orange juice (cold) CRUMBLE TOPPING 1/2 cup all-purpose flour 1/2 cup oats 2 tablespoons packed brown sugar 4 tablespoons butter (cold, cut into small cubes) FILLING 3 cups sliced strawberries (fresh, hulled) 1 cup chopped rhubarb (cut into 1/2″ […]

Grilled Romaine

2 hearts of romaine 2 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 tablespoon balsamic vinegar 1/4 cup freshly grated parmesan cheese INSTRUCTIONS Heat grill to medium high heat. Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the […]