Recipe of the Day


YIELD: Makes 8 to 10 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 1/4 hours


For the sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1/2 teaspoon red-pepper flakes, plus more to taste
  • 2 tablespoons tomato paste
  • Two 28-ounce cans whole tomatoes
  • 2 teaspoons dried oregano

For the filling:

  • Two 15-ounce containers part-skim ricotta cheese
  • 1 1/2 cups packed basil leaves
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 2 large egg yolks
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the assembly:

  • 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
  • Pinch kosher salt
  • Vegetable-oil cooking spray
  • 9 no-boil lasagna noodles (such as Barilla)
  • 1 pound fresh mozzarella, grated (about 4 cups)

Special equipment:

  • 9 x 13 x 2-inch baking dish, preferably glass


Position the rack in the upper third of the oven and preheat to 375°F.

Make the sauce:
In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.

Make the filling:
In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.

Assemble the lasagna:
Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.

Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.

Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.

Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.

Recipe of the Day


YIELD: Serves 6


  • 1 pound good-quality crabmeat, picked over
  • 1 pint cherry tomatoes, halved
  • 1 lemon, zested, juiced
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup plus 2 tablespoons chopped fresh parsley, divided
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pound spaghetti


Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

Recipe of the Day


YIELD: Serves 4

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour


For the Wild Herb Butter:

  • 1 head of wild spring garlic (or 1 large garlic clove), finely chopped
  • 1/2 cup (1 stick) salted butter, room temperature
  • 2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped

For the steak:

  • 2 (1 1/2-pound) 1 1/2″-thick boneless rib-eye or strip steaks
  • Vegetable oil (for cooking)
  • Kosher salt and freshly ground black pepper


Make the Wild Herb Butter:
Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.

Cook the steak:
Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2″ thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.

Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks—the rocks are ready when the water sizzles and skips across their surface.

Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6–12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.

Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.

Do Ahead
Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.

Recipe of the Day


YIELD: Makes 4 servings


  • 1 1/2 pound flatiron or skirt steak, cut into 4 pieces
  • 1 Tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 beefsteak or heirloom tomatoes, sliced 1/2″ thick
  • Toasted Spice Vinaigrette


Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.

Serve steak on top of tomatoes with vinaigrette spooned over.

Recipe of the Day



  • 2 tablespoons olive oil mayonnaise
  • 2 tablespoons fresh lime juice
  • 3 tablespoons reduced- sodium tamari soy sauce
  • 1/2 red bell pepper, seeded, ribs removed, and finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons chipotle peppers in adobo sauce, finely chopped (omit for kids)
  • 1/2 cup panko bread crumbs
  • 1/2 cup flaxseed meal
  • 1 large egg, beaten
  • Three 5–6-ounce cans high-quality boneless and skinless wild salmon, drained
  • 2 tablespoons extra- virgin olive oil

For serving:

  • 1 package regular or gluten- free mini-slider buns, toasted
  • 12 small kale leaves, tough ribs or stems removed, torn
  • 1/2 red onion, thinly sliced

Creamy chive sauce:

  • 1/2 cup Greek yogurt
  • 1/4 cup fresh chives, finely sliced on the diagonal
  • 1 tablespoon Worcestershire sauce


In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.

Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.

Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.

In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.

To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.

Clean green tip:
Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!

Recipe of the Day


YIELD: Serves 6

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour


  • 1 1/2 cups long-grain white rice
  • 1 pint cherry tomatoes, halved
  • 8 ounces feta, crumbled
  • 3/4 cup Herbed Olive Oil


Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

Recipe of the Day


YIELD: 4 Servings


For the vinaigrette:

  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt

For the salad:

  • 1/2 cup pecans
  • 1 teaspoon olive oil
  • 2 teaspoons almond butter or natural peanut butter
  • 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
  • Kosher salt, freshly ground pepper
  • 1/2 small fennel bulb, thinly sliced
  • 1 small zucchini, thinly sliced lengthwise on a mandoline
  • 2 breakfast radishes, thinly sliced lengthwise on a mandoline
  • 1 cup cauliflower florets, grated on the large holes of a box grater
  • 1 cup red and/or yellow grape tomatoes, halved
  • 1 cup trimmed watercress
  • 3/4 cup cooked semi-pearled farro


Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.

Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.

Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.

Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.

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