Entries by Meredith Lehman

How to Cook Edamame

Bring a pot of lightly salted water to boiling. Add the pods and return the water to boiling. In general, the edamame cooking time is about five minutes. Do not overcook them or they will get mushy. Drain the beans; cool them under cold running water in a colander like this Stainless Steel Colander, or […]

Sungold Tomato Pasta

1 1/2 teaspoons kosher salt, plus more for pasta water 1 pound pasta, any shape 1/4 cup olive oil, plus more to finish 2 cloves garlic, smashed and peeled 27 ounces (about 4 cups) sungold or cherry tomatoes, halved 1 cup freshly grated Parmesan, plus more to finish 1 cup freshly grated Pecorino Toscano cheese, […]

Cotija Cheese and Corn Dip

There’s a reason we share this recipe every year! From the Minimalist Baker: 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 […]

Fennel Slaw with Mint Vinaigrette

1 large fennel bulb (or 2 medium bulbs) 1 1/2 teaspoons sugar 2 tablespoons lemon juice 1/4 cup extra virgin olive oil 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1 tablespoon fresh mint, chopped 2 teaspoons shallot or onion, minced Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is […]

Grilled Salmon with Peach and Avocado Salsa

For the salmon: 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons granulated onion 1 teaspoon light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch cayenne 1 pound skin-on salmon filets (about 4 pieces) 2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil For the salsa: 2 heaping cups diced peaches, unpeeled (about 3 medium peaches) 1 medium ripe avocado, diced 1/4 cup finely diced red onion 1/4 cup chopped cilantro 2 tablespoons finely minced jalapeno, […]

Homemade Buttermilk Pancakes

1 1/4 cups all-purpose flour (spooned and leveled) 2 tablespoons light-brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup low-fat buttermilk 1/2 cup whole milk 2 large eggs 2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional) 1 1/2 cups blueberries […]

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 […]

Sauteed Snap Peas

1 tablespoon olive oil 1 pound sugar snap peas Juice and zest of 1 lemon 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon everything seasoning Cook Mode Prevent your screen from going dark   INSTRUCTIONS Heat the oil in a large skillet over high heat. Add the snap peas and lemon juice. Sauté […]

Orzo and Snap Pea Salad

Orzo and Snap Pea Salad Coarse salt and Ground Pepper 1/2 pound orzo 1 pound sugar snap peas, trimmed and halved crosswise 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces 3 tablespoons fresh lemon juice 2 tablespoons olive oil 2 tablespoons finely grated Parmesan cheese In a large pot of boiling […]

Zucchini Ribbons with Garlic Scape Pesto

Zucchini Ribbons with Garlic Scape Pesto 4 small zucchini, ends trimmed 2 cups packed fresh basil leaves 2 garlic scapes 1/3 cup extra-virgin olive oil 2 teaspoons fresh lemon juice 1/4 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste Cherry or grape tomatoes, optional Use a julienne peeler or […]

Italian Sauteed Escarole

Ingredients 2 1-pound bunches of escarole 1/4 cup olive oil 2 cloves garlic 1.5 ounces raisins (small box of dark or golden ones) 3 tablespoons pine nuts 1/4 teaspoon salt (or more to taste) 1/8 teaspoon black pepper Instructions Place your raisins in a small bowl of water to plump. Fill a tall, 8-quart pot about ⅔ full with salted water, enough to cover the escarole when you add it […]

Strawberry Cake

Ingredients Strawberries 1 lb strawberries , hulled (ie tops removed) WET: 1 cup sugar , caster/superfine best but granulated ok too 1/2 cup oil , canola or vegetable oil 2 eggs , large  1 tbsp grated lemon rind 1/4 cup lemon juice (1 large lemon) 1 cup plain yogurt , unsweetened (Greek or just plain) 1 tsp vanilla extract (or essence) DRY: 2 1/4 cups flour , plain/all purpose 4 tsp baking powder (or 1 1/4 tsp baking soda) Pinch of salt SERVING: Whipped […]