Sweet Potatoes with Tahini Butter

Вкусно, мне понравилось. Картошку прямо в кожуре запекала при 400 Ф 40 минут.

Ingredients

3 lb. sweet potatoes, any color (6 small or 3 large), scrubbed
6 Tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.

Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them, then split open and generously spread tahini butter over. Season with sea salt; top liberally with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus).

Источник: https://www.bonappetit.com/recipe/sweet-potatoes-with-tahini-butter

Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)

Очень хороший рецепт. Я капусту предварительно не отваривала, а сразу потушила. Мы вдвоем съели все.

1 pound cavolo nero (Tuscan kale, about 4 small bunches), cleaned, center ribs removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small sprig rosemary
2 dried chiles de árbol, broken into large pieces
1 cup sliced onion
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper

Bring a large pot of heavily salted water to a boil over high heat. Working in batches, blanch the cavolo nero in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop and set aside.
Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup oil, and add the rosemary sprig and the chile. Let them sizzle in the oil for about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Continue cooking for another 5 to 7 minutes, stirring often with a wooden spoon, until onion is soft and starting to color.
Add the cavolo nero and the remaining 2 tablespoons oil, stirring to coat the greens with the oil and onion. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Remove rosemary and chile before serving.

Источник: https://food52.com/recipes/47164-suzanne-goin-s-slow-cooked-cavolo-nero-a-k-a-tuscan-kale

Судак в кунжутном семени

Для разнообразия вполне годный рецепт. Делала с flounder, рыба получилась вкусной.

Mаринуем филе рыбы 15-20 минут в смеси оливкового масла, яйца и сока лимона с сухими травками.
Затем обваливаем в кунжуте и жарим.

Источник: https://lacucina.livejournal.com/57823.html

Radish and Arugula Salad with Pecorino and Lemon

2 tablespoons finely grated plus 3 tablespoons coarsely grated Pecorino
2 tablespoons lemon juice
Kosher or sea salt
Coarsely ground black pepper (optional)
1/4 cup olive oil
1 small bunch radishes, trimmed and scrubbed
4 cups tightly packed wild arugula, rinsed and thoroughly dried

In a small bowl, whisk together the 2 tablespoons of finely grated Pecorino, lemon juice, a couple pinches of salt and a few grinds of pepper if you're using it. Slowly drizzle in the olive oil, whisking constantly. Taste for seasoning and set aside.
Slice the radishes into thin rounds. You should have about 1 cup.
In a serving bowl, combine the radishes, arugula, 3 tablespoons coarsely grated Pecorino and about two thirds of the dressing. Toss well, taste, and add more dressing if needed. Serve right away, before the radishes and arugula start to wilt!

Источник: https://food52.com/recipes/22654-radish-and-arugula-salad-with-pecorino-and-lemon