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Soy Sauce Noodles

Dim sum dish, stylized for us. Serves 6-8.

Could toss in some tofu or other vegetables.

Fairly greasy when made according to instructions, so reduce where possible.

Ingredients	Step
10 oz. thin Chinese egg noodles (e.g., lo mein)	Cook according to package instructions until just tender, then rinse under running water. Set aside.
8 T. soy sauce 2 T. walnut oil 6 T. water	Combine.
eggs (as many as people want)	Fry them until edges are frizzled, whites are set, and yolk is to your taste. Season with a pinch of salt.
half a green cabbage, sliced thin ½ t. salt	Saute until softened and reduced in size, 2-3 minutes.
whites of scallion bunch, 2" segments	Add. Toss for 2 minutes until softened.
noodles soy sauce mixture	Add. Toss for 2 minutes until well coated.
greens of scallion bunch, 2" segments	Add. Toss for 1 minute until wilted. Serve.

Source: Hetty Lui McKinnon (NYT Cooking)

Broccolini Romesco Sandwiches

The romesco sauce is phenomenal. I didn't even think I liked romesco....

I lean toward broccolini over broccoli here because broccolini will lay flatter, but both would be fine.

Serve on ciabatta or pan de cristal.

Ingredients	Step
	Preheat oven to 425 degrees.
2 large carrots, thinly sliced 2 red bell peppers, ribs and seeds removed, chopped 1 large white onion, chopped 1 t. red pepper flakes 3 T olive oil	Toss together. Spread on a rimmed baking sheet. Roast in bottom third of oven at 425 degrees until vegetables are tender and well-browned, about 25-30 minutes.
2 lb. (4 bunches?) broccolini	Separate the florets from stalks. Thinly slice the stalks.
broccolini ¼ c. oil 3 garlic cloves, thinly sliced salt	Toss broccoli in oil. Roast in top third of oven at 425 until florets are charred and stems are cooked through (but still a bit crunchy), for 16-18 minutes.
2 t. sherry vinegar salt	Pour vinegar over roasted broccolini. Salt to taste.
carrot mixture 2 T. sherry vinegar	Pulse together in food processor until smooth.
½ c. olive oil salt	Drizzle in to food processor while running, scraping sides as needed, until emulsified. Season to taste.
4 rolls (8")	Split rolls. Toast in oven until light brown, about 3 minutes.
8 1-ounce slices provolone	For each sandwich, spread romesco on both the top and bottom rolls. Pile broccolini on the bottom half, and top with provolone. Toast sandwiches until cheese is just melted, about 2 minutes. Close and cut cross-wise, then serve.

Source: Bon Appetit

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients	Step
6 T olive oil 1 head of garlic, cloves thinly sliced 1 t. crushed red pepper flakes	Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil 1 can white beans (½ c. from dry)	Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped remainder of the oil	Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons salt pepper	Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long) 8 1-ounce slices provolone	Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Turkish-style Carrots and Lentils

Easy peasy. I prefer French green lentils, but regular green (aka brown) lentils work fine too, and they're much easier to find. Black lentils are also reasonable to use.

Serve on its own, or possibly with a heavy grain like farro or barley. I served the first attempt with a green salad and focaccia (with Michael).

Ingredients	Step
1 c. lentils (green/brown/black) 3 c. water	Bring to boil, then reduce heat, cover, and simmer for 15 minutes. When done (they may still be slightly undercooked), strain into a colander set over a bowl -- we want to retain the cooking liquid.
oil 1 onion, sliced thin into half moons	Heat oil in large skillet. Cook until onion is tender.
½ c. mint	Chop.
1 t. ground coriander	Stir into onions.
4 cloves garlic, minced 1½ lb. carrots, sliced thin (about 4 cups) salt to taste	Cook, stirring for 2-3 minutes, until carrots begin to soften.
⅓ c. passata ⅔ c. water 1 t. sugar parcooked lentils enough water to cover the lentils (ideally the lentil cooking water) salt to taste half the mint	Stir in. Bring to a simmer. Simmer uncovered 15-20 minutes, until lentils are tender and most of the liquid has evaporated. Taste and adjust salt, then remove from heat.
half the mint	Sprinkle on top. Serve.

Source: Martha Rose Shulman (NYT Cooking)

Somali Red Lentil Stew (Maraq Misir)

Delicious. Makes 6 servings.

If you really want to go all out, you can toast any of the spices that you have whole, then grind them. Add the other pre-ground spices at the end.

Serve chunky or blended, with salad or rice or bread.

Ingredients	Step
oil 1 large white onion, diced	Saute in large pot until translucent.
1½ c. red lentils	Rinse in colander.
8 cloves garlic, minced 4 t. cumin 1 t. coriander ½ t. black pepper ⅛ t. cloves ⅛ t. cinnamon ⅛ t. cardamom ½ t. turmeric 1½ t. salt	Measure.
1.5 c passata (equivalent to 6 Romas) rinsed red lentils 1 large carrot, diced ¾ c. cilantro, diced spices 6 c. warm water	Add to the onions, stir, and cover pot. Cook, stirring occasionally, until cooked, about 25 minutes.

Source: Ifrah F. Ahmed (NYT Cooking)

Pamela Toman

Soy Sauce Noodles

Broccolini Romesco Sandwiches

Broccoli and White Bean Sandwiches

Turkish-style Carrots and Lentils

Somali Red Lentil Stew (Maraq Misir)

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