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crispy cabbage and cauliflower salad – smitten kitchen

[*] Vegetables 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes Dressing 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil …

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sweetheart sablés

Every so often, I try to do responsible things like Plan Ahead to reap the rewards that should come with it like A Calm and Unfrazzled Week and I fail almost 100% of the time in the service of Something More Fun I Just Thought Of. Crispy salad? Castle breakfast? …

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lemon sorbet – smitten kitchen

lemon sorbet – smitten kitchen Skip to content I realize that in a week where the most public spaces part sludge, part abyss, you might not have frozen desserts on your mind, but I cannot hide what we are: year-round ice cream people. Maybe it’s just the peculiarity of a …

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spanakopita – smitten kitchen

1 1/4 pounds (20 ounces or 565 grams) baby spinach [see Note about frozen], roughly chopped 1 cup red onion (from 1 small or half a large), finely chopped 6 to 8 scallions (about 2.25 ounces or 65 grams) scallions thinly sliced 2 cloves garlic, minced 1/3 cup chopped fresh …

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my favorite lentil salad – smitten kitchen

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves 1 teaspoon kosher …

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