Directory of Recipes

An up to date list of all the recipes published!
Actually Good Lentil Salad
Vegan, Vegetarian, Quick, Salad Brooke Lewy Vegan, Vegetarian, Quick, Salad Brooke Lewy

Actually Good Lentil Salad

Serves 4ish

This salad, as with all salads, is so adaptable. I’m including it as an example of how to add ingredients that pack a lot of flavor without sacrificing health. It also keeps well in the refrigerator for several days, so it’s easy to pack for work or grab quickly when you get home. The real key to the flavor are the capers and olives, but I find that anything pickley or preserved works–pickled onions, preserved lemons, etc.

1 ½ cups black or green lentils (you can substitute an equal amount of farro, quinoa, or use 2-3 cans of chickpeas)
1 bunch tuscan or lacinato kale, cut into thin ribbons
3 stalks celery, finely chopped
1⁄2 cup green olives, pitted and roughly chopped
3 Tbsp capers, drained
1 lemon
1⁄3 cup extra virgin olive oil
1 bunch Italian or flat leaf parsley, roughly chopped
1⁄4 cup almonds, roughly chopped
2-3oz feta cheese, crumbled
Salt Freshly
ground pepper

In a medium pot, add the lentils, cover with water by two inches, add a big pinch of salt, and bring to a boil. (If using a different grain, cook accordingly, and if using canned chickpeas, skip this step altogether). Once the water is boiling, lower the heat and simmer for 20 minutes or so until the lentils are cooked through, but not at all mushy. Drain and let cool slightly.

While the lentils are cooking, prep your kale by stacking the leaves on top of one another and cutting them into thin ribbons. In a large bowl, add the kale, the olives, and the capers. Once the lentils have cooled a bit, add them to the bowl. Add the zest of the lemon, cut it in half and add the juice of both halves, along with the oil, a big pinch of salt and several grinds of pepper. Stir to thoroughly combine. Then add the parsley, feta, and almonds and stir gently. Taste and adjust seasoning.

The salad will keep in the refrigerator for four or five days. You can add the almonds at once, but they will soften over time. If you’d like to keep them crunchy, add them in when you’re ready to eat.

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Noodle Soup, with or without Dumplings
Vegan, Vegetarian, Soup Brooke Lewy Vegan, Vegetarian, Soup Brooke Lewy

Noodle Soup, with or without Dumplings

Serves 4

You could absolutely make this New York Times Dumpling Soup as is, but I just as often skip the dumplings and add chicken or cubed tofu instead. It’s good with these Trader Joe’s Thai Wheat Noodles, which don’t need to be cooked first, you just throw them in at the end, but you could really use any kind of noodle. I also like to bump up the vegetables and add carrots and frozen edamame. The real win here is the soup’s flexibility and how the broth is so quick, but also full of flavor, both comforting and fresh.

1 tablespoon sesame oil
1 2-inch piece ginger, grated
2 garlic cloves, peeled and grated
1 scant teaspoon ground turmeric
6 cups vegetable stock or chicken broth (as always, I like Better than Bouillon)
2 large carrots, cut into coins
8oz tofu or cubed raw or leftover cooked chicken
16 oz frozen dumplings (Trader Joe’s has many different kinds), optional
8-16 oz noodles–Thai Wheat noodles, or any kind of ramen 2 tablespoons white miso paste
4 baby bok choy or one box baby spinach
1 large head broccoli, cut into bite-sized florets
Other optional add-ins: frozen shelled edamame, sliced scallions, cilantro, chili crisp

In a medium pot, heat the sesame oil over medium heat. Add the ginger and garlic and let sizzle for thirty seconds or so until fragrant. Add the turmeric and let that cook for a second or two and then add the stock and bring to a simmer. Next we’re going to add the ingredients from longest to cook to shortest, so the carrots go in first. Let those cook for 2-3 minutes, then tofu or chicken if you’re adding protein. Add the miso and stir until dissolved. Next, add your noodles and/or dumplings, cooking them for 5ish minutes (check the package, the cooking time might vary). Lastly, add the spinach or bok choy and broccoli, cooking just until the vegetables are wilted and bright green, about two more minutes. Serve immediately.

If you would like to make the soup ahead of time, make the whole recipe as directed, but leave out the noodles and/or dumplings. When you’re ready to eat, heat the soup and cook the noodles or dumplings separately, combining them in bowl just before serving. This prevents the noodles and dumpling wrappers from getting to mushy or falling apart.

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Go-To Bolognese
Pasta, Make Ahead, Meat, Turkey Brooke Lewy Pasta, Make Ahead, Meat, Turkey Brooke Lewy

Go-To Bolognese

Serves 8

This is a riff on an old Mario Batali Recipe (forgive me, I know he was cancelled), streamlined to make it faster, easier, and a little lighter. It’s such a crowd pleaser.

1 large yellow onion, roughly chopped
5-6 cloves garlic, peeled
3 large carrots, peeled and roughly chopped
3 ribs celery, roughly chopped
¼ cup olive oil 1lb ground beef
1lb ground turkey
1 6oz can tomato paste
1 cup milk
1 cup wine (white or red)
1 cup water
1-2 sprigs fresh thyme
Kosher salt
Freshly ground black pepper

In the bowl of a food processer, pulse the onion, garlic, carrots, and celery until finely chopped, but not a paste. You should still see bits of all the vegetables. In a large pot or dutch oven over medium heat, add the oil. Add the vegetables from the food processor and a big pinch of salt, and cook until the onion is translucent and everything has softened a bit, about 5-7 minutes. Turn the heat to high and add both the beef and turkey, using a spoon to break it apart. Cook the meat until it no longer looks raw. Add the tomato paste, wine, water, and thyme, bring to a simmer, cover, and let cook for 1 ½ to 2 hours, stirring occasionally. Taste for seasoning and serve over pasta (I like rigatoni with this sauce because it fills the tubes and makes for delicious bites : ).

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Mac and Cheese
Vegetarian, Pasta, Make Ahead Brooke Lewy Vegetarian, Pasta, Make Ahead Brooke Lewy

Mac and Cheese

Serves 8

This is the best mac and cheese, it’s not the healthiest meal, but it’s such a crowd pleaser. Serve it with steamed broccoli, green beans, or a crisp salad. Also, for years I separated this recipe into two 8x8 pans and used one for dinner that night and put one in the freezer for another dinner (such a win). One 8x8 was enough to feed our family, but that just shifted and we now need the whole 9x13 for one dinner. All of that is a long way of saying that you might get two dinners out of this one prep or at least some good leftovers for lunch. Also, the first time you make this, it might feel like a lot of pots and pans and parts, but you get the hang of it.

4 cups of whole milk
1 stick butter
½ cup flour
8oz sharp cheddar cheese, grated
3oz pecorino, grated
1 tbsp salt plus more for salting the pasta water
1lb short pasta–I usually use short rigatoni or cavatelli, but any kind works
1 cup panko

First, bring a large pot of water to boil.

In a large measuring cup, heat your milk in the microwave for 2-3 minutes until it’s just starting to bubble. Set aside.

Make your cheese sauce: In a medium saucepan, melt butter over medium heat. Once the butter has melted, add the flour, whisking to combine. Continue to cook the butter and flour mixture (you’re making a roux!) until it starts to darken a little bit to a more golden brown. It takes three or four minutes and it doesn’t have to be so precise. Pour your milk into the butter flour mixture and cook, stirring, until it begins to thicken. Add the tablespoon of salt and both cheeses and continue to mix until all the cheese is melted. Continue to cook until the sauce is a little thicker than what will coat the spoon, but not gloppy. Turn off the heat.

Salt your pasta water and cook the pasta three minutes shy of what the box says. When it’s done, drain it and return it to the pot. Add the cheese sauce and mix until everything is evenly coated.

Transfer the pasta to one 9x13 or two 8x8 baking pans. At this point, the mac and cheese can be refrigerated (covered in foil) for 3 or 4 days, or frozen (wrapped well in foil and plastic wrap) for up to six months.

When ready to serve, preheat the oven to 375. Scatter panko over the mac and cheese and bake for 45 minutes or so until the top is browned and the cheese is bubbling. If cooking from frozen, just add an additional 15 minutes or so to the baking time.

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Pad See Ew
Quick, Thai, Vegetarian Brooke Lewy Quick, Thai, Vegetarian Brooke Lewy

Pad See Ew

Serves 4

When most people think of Thai noodles, Pad Thai gets a lot of love, but these Pad See Ew noodles are super quick to prepare and very satisfying. I riff on this New York Times recipe, which calls for thinly sliced beef, pork, or chicken, but just like fried rice, it’s a great way to use up any extra cooked protein you have in your fridge, or rotisserie chicken, or tofu is great here, too. Also, one quick note about the noodles. I like these refrigerated Nona Lim Pad See Ew noodles–I keep them in the freezer, and their soak in hot water is very short since they’re not dried, but if you can’t find them, use any wide rice noodle. If they’re dried noodles, they may take as long as 30-40 minutes to soften up.

16 ounces sen yai or other dried rice noodles
3-4 tablespoons neutral oil
8 ounces beef, pork, chicken, or tofu, thinly sliced, or leftover protein
Kosher salt
4 garlic cloves, minced
1 bunch broccolini, cut into 2-inch pieces
2 eggs, lightly beaten
1 tablespoon granulated sugar
3 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce

First, in a large bowl, add your noodles and cover with boiling or very hot tap water. Set aside.

Next, in a small bowl or measuring cup, mix together the soy sauce, oyster sauce, fish sauce, and sugar.

In a very large skillet (everything is going in there next), over high heat, add two tablespoons of oil. Add the meat, season lightly with salt, and let cook, undisturbed, but deeply brown on the underside. Then stir fry for a minute until cooked through, and transfer to a plate.

Wipe out the skillet and add another tablespoon of oil. Turn the heat to medium. Add the garlic and stir until fragrant, about 30 seconds, then add the broccolini and a tablespoon or two of water, so that it steams a bit. Next, push the vegetables to the side and add one more tablespoon of oil. Add the eggs, using a spatula to scramble them until they are dry, 1-2 minutes.

Drain your noodles. Turn the heat back up to high and add the noodles, tossing with the vegetables and eggs. When the noodles are sizzling, add two thirds of the sauce and stir to coat. Leave the noodles undisturbed for 20 seconds or so at a time, so they can sear and caramelize, and then flip. Add the protein back into the pan, toss together and check for seasoning, adding more sauce if desired.

Serve immediately

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Go-To Salmon, Sushi Rice, and Stir Fry
Sheet Pan, Fish, Quick Brooke Lewy Sheet Pan, Fish, Quick Brooke Lewy

Go-To Salmon, Sushi Rice, and Stir Fry

Serves 4

Salmon

Here’s my go-to salmon marinade (it’s also great for chicken or flank steak). In a pinch, I also like Bachan’s Japanese Barbecue Sauce.

½ cup soy sauce
2 tablespoons maple syrup
1/4 cup rice vinegar
2-3 tablespoons sesame oil
2ish lbs salmon

My kids love the pieces that have really absorbed the marinade, so I cut my salmon into small (2 inch x 2 inch-ish pieces) and marinate them for anywhere from 30 minutes to four hours depending on my day. So mix the marinade right in a measuring cup, put the salmon in a container or ziploc, pour over the marinade and refrigerate until dinner. When ready to cook, lay the fish pieces on a sheet pan lined with foil and parchment and roast them at 425 for 10-12 minutes.

Rice

1-2 cups short grain sushi rice
Rice vinegar
Sugar
Salt

Meanwhile, make the rice–either short grain brown rice or sushi rice (cook the rice according to package directions or in a rice cooker, and then once it’s cooked, add 2 tablespoons rice vinegar, 2 tsps sugar and 1⁄2 tsp salt for every 1 cup UNCOOKED rice).

Veggie Stir Fry

You could absolutely serve this with quick steamed broccoli or any green veggie.

2 Tablespoons neutral oil or olive oil
4 cloves of garlic, minced or grated
1-inch piece ginger, minced or grated
2 Carrots, sliced thinly on the diagonal, into 1⁄8 inch pieces
1 Celery stalk, sliced thinly on the diagonal
1 Head Broccoli, cut into 1-inch pieces
2-3 Heads Bok Choi cut crosswise into 1 inch pieces or 1 box baby spinach
3 Tablespoons Soy Sauce
1 Tablespoon Toasted Sesame Oil

Heat a very large skillet over high heat. Add the oil, and when oil is hot and easily slides across the pan, add the garlic and ginger. Let sizzle for 30 seconds or so until fragrant. Add the carrots and a tablespoon or two of water and cook for a minute or two. Add the celery and cook until the vegetables are starting to brown at the edges, but still have bite. Add the broccoli and then the bok choi or spinach and stir until the broccoli is bright green and the greens are wilted, add a tablespoon of water if the broccoli isn’t cooking through. When all the vegetables look just cooked, but still vibrant, turn off the heat and add the soy sauce and sesame oil, tossing to coat

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Slow Roasted Pork (aka cheater bo ssam)
Make Ahead, Pork, Sheet Pan Brooke Lewy Make Ahead, Pork, Sheet Pan Brooke Lewy

Slow Roasted Pork (aka cheater bo ssam)

This slow roasted pork is a revelation. Its real magic is that it can be anything. Above, it’s the topping for a rice bowl, but it shines just as bright as a taco with some avocado and salsa, in a lettuce cup, as a filling for empanadas, mixed with barbecue sauce for sandwiches, the list goes on. It takes about five minutes of prep and then a long, slow hang in the oven, and it comes out perfect every time. It keeps well for three or four days in the fridge and up to a couple of months in the freezer. It’s also kind of a cheater Momofuku bo Ssam. Rather than seasoning the meat 24 hours in advance and cooking the pork whole, I cut it into smaller pieces and season just before cooking (less planning required), so you wind up with a better meat to crust ratio. It cooks more quickly, and none of the pork is dry. Really, it’s great, give it a go. It’s a long cooking time (3ish hours), but it’s almost 100% hands off, it just takes two minutes to cut up the pork, season it, and stick it in the oven. From there you can turn it into anything–I’ll give you a bunch of suggestions below.

1 3-4lb boneless pork shoulder (or pork butt, it’s the same thing)
¼ cup kosher salt
2 tablespoons white granulated sugar

Preheat your oven to 300. Line a 9 x 13 baking dish with aluminum foil. Cut your pork into 2-3 inch pieces. In a small bowl, mix together the salt and sugar. Using the salt and sugar mixture, liberally season all of the pieces of pork on all sides. Lay them out in a single layer and pop them in the oven. Roast for about three hours, turning the pieces half way through. When they’re done, the outsides should be mahogany colored and caramelized and the meat should pull apart pretty easily. If using right away, discard the fat and juice that collects in the pan.

This is a great make ahead recipe (I like to store it with the juice and fat then to keep the meat from drying out), and lasts for four to five days in the fridge or freezes for much longer.

Suggested ways to serve it:

-Tacos–just add the shredded meat to tortillas with your favorite taco toppings, i.e. salsa, cheese, avocado, shredded cabbage, black beans

-Lettuce wraps–use bibb or romaine lettuce to wrap pieces of meat along with sliced cucumbers, apple, carrots, or cilantro, dipping in chili crisp, if you like

-Asian burritos—similar to the lettuce wraps, but use flour tortillas and make a quick slaw with cabbage, carrots, cucumbers and apples dressed with sesame oil and rice vinegar and some Bachan’s BBQ sauce

-Serve over rice with any toppings you like for a quick rice bowl

-Pulled pork sandwiches–mix meat with your favorite barbecue sauce and serve on potato buns with bagged slaw or pickles

-As a topping for salad or baked potatoes

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Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Go-To Vegetable Soup

I started making this soup years ago, but in the pandemic, like so many things, it really became a ‘use what you have’ endeavor. It’s better with a parm rind thrown in there, but it’s not necessary. Sometimes I add potatoes if I have a couple around. It freezes well, makes a great gift or easy drop off meal for someone who’s grieving, or had surgery, or a new baby, or is just hungry.

I need to be honest here. I usually cook my own beans from scratch and use that cooking liquid as the broth for the soup. I work from home, cooking beans is so hands off, I don’t find it that big a deal.* That said, if you don’t want to or don’t have the time, I understand and it’s okay! Use any canned beans or chickpeas you want and just use water and a little Better than Bouillon stirred in or any broth you like. It will still be so good.

So again, these are guidelines, you could say my ideal version of my favorite soup. One more thing–this makes a lot. Dinner for a crowd, or a whole week of lunches, or enough to bank in the freezer for when you need it.

Serves 8ish

4 tablespoons olive oil
1 large onion, chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
Kosher salt
1lb dried white beans or lima beans, cooked, along with their cooking liquid or 3-4 cans white beans or chickpeas, drained and rinsed
1 head cauliflower, cut into bite sized pieces
1 bunch kale and or ½ head green or savoy cabbage, thinly sliced or chopped
1 cup frozen peas
½ bunch flat leaf parsley
Parmesan rind, optional
Better than Bouillon, optional

In a large pot over medium heat, add the olive oil. Add in the onion, carrot, celery, a big pinch of salt, and stir. Let cook until the vegetables start to soften and the onion turns translucent, about seven or eight minutes. Add the cauliflower and kale and/or cabbage, then add the beans. If you’re using homemade ones, add the cooking liquid as well. Either way, add enough water to cover the beans and vegetables by about half an inch and the parm rind, if using. Bring to a boil, turn down to a simmer and let cook for 20 minutes or so to let the flavors meld. Taste and add Better than Bouillon or salt. Stir in the peas and parsley.

To serve, ladle into bowls and top with a drizzle of olive oil and a sprinkling of grated parm, if desired.

*To cook beans, the night before I put the dried beans in the pot I plan to cook them in, cover them by a few inches with water, add a tablespoon of kosher salt and let them hang out. Then to cook, I put the pot on the stove, bring to a boil, turn down to a simmer and just let them go until they’re done, anywhere from 1-2 hours depending on the beans. If I plan to make soup, I just stick the whole pot in the fridge until I’m ready to make the soup.

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Tofu Rice Bowls
Sheet Pan, Vegan, Vegetarian Brooke Lewy Sheet Pan, Vegan, Vegetarian Brooke Lewy

Tofu Rice Bowls

This peanut sauce is adapted very slightly from Jenny Rosenstrach’s Dinner a Love Story and is one of the best things you can have in your fridge. It keeps for a long time and makes every rice bowl and boring lunch salad feel like a satisfying meal. It’s also a great dip for raw veggies or spring rolls, and you can swap the peanut butter for tahini to make it fit those nut free lunch boxes. Here I pair the sauce with rice, easy oven roasted tofu and veggies, and some crunchy toppings, but I just as often use it to dress noodles for a cold peanut noodle situation, or use chicken or flank steak instead of the tofu. It all works.

Serves 4-5

Rice:

Cook any rice according to the package directions. You can also crisp up leftover rice in a skillet with some oil.

Peanut Sauce:

½ cup peanut butter (any kind works)
⅔ cup warm water
1 ½ tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar or maple syrup
1 small garlic clove, grated
1 (1-inch) piece fresh ginger, grated (I’ve been using TJ’s frozen ginger cubes, so easy!)

Combine the peanut butter, water, soy sauce, sesame oil, vinegar, sugar or syrup, garlic, and ginger in a blender or mini-food processor and process until smooth. Sometimes the sauce thickens as it sits in the fridge stir in a spoonful or two of water as necessary to loosen it up.

Tofu and any Roastable Vegetable:

1 large block extra firm tofu, patted dry and cut into ½-inch planks
Any roastable vegetable, ex. Broccoli, brussels sprouts, asparagus, cauliflower, cut into bite sized pieces
4ish tablespoons olive oil
Kosher salt

Preheat oven to 425. Line two sheet trays with parchment . On one tray, place the tofu planks in a single layer with a little space in between. On the other tray, spread your vegetables out in a single layer. Drizzle oil over the tofu and the vegetables and season well with salt. Roast until the tofu is golden and crisp and the veggies are cooked through and charred in spots, about 20 minutes, remove from oven and set aside.

Suggested toppings: raw or pickled carrots*, sliced cucumbers, shelled edamame, slivered snap peas, chopped cilantro, roasted peanuts, chile crisp, fried shallots

To serve:

Divide rice among four bowls. Top with tofu and roasted vegetables. Drizzle with peanut sauce and any desired toppings.

*Note: my favorite way to pickle carrots for something like this is to slice four or five carrots into thin coins and add them to a bowl or jar. Fill a measuring cup with ½ a cup of boiling or very, very hot tap water. Stir in half a cup of granulated sugar and one teaspoon of kosher salt until it is dissolved. Then add ¾ cup white distilled vinegar. Pour the pickling liquid over the carrots and let sit for as long as you have. They’re great whether you have 20 minutes while you wait for your veggies to roast or they can hang out for 4-5 days in the fridge. You can even reuse the pickling liquid once you’ve eaten all the carrots, just add new veggies.

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All the Crispy Edges Lasagne
Pasta, Sheet Pan Brooke Lewy Pasta, Sheet Pan Brooke Lewy

All the Crispy Edges Lasagne

After making countless lasagnes over the years, I started making this riff on a Giada deLaurentis recipe and I’m never going back. It takes all the best parts of lasagne and dials them up. I mostly follow her recipe, but of course I’ve taken some shortcuts and made some swaps. Giada has you cooking down fresh spinach, waiting for it to cool, squeezing out the moisture, chopping it up and adding it to the ricotta. You could skip the spinach altogether or use about 5oz thawed, frozen and thoroughly wrung out spinach instead. Giada also has you cooking sausage, which works great and adds so much flavor, but this is also great left vegetarian, or if you happen to have some leftover meatballs in the fridge you can just cut those up into the sauce, or add some sautéed ground beef or turkey. It all works. Also, it looks like a lot of steps written out, but honestly after you make it once, you’ll be able to wing it.

Serves 4-5

3-4 tablespoons olive oil, divided
½ teaspoon kosher salt, plus more for the pasta water
1lb lasagne noodles, broken into rough pieces (or really any shape noodle works)
1 5oz box fresh spinach, or half a 10oz package frozen spinach, thawed
1 cup ricotta cheese
1lb Italian sausage, casings removed (or ground beef or turkey)
4 cups (one 32oz jar) good tomato sauce (I like Rao’s)
1 garlic clove
2 ½ cups shredded mozzarella, divided
1 ½ cups grated parmesan cheese, divided

Preheat oven to 425. Line a 12-inch by 17-inch baking sheet with foil and lightly oil it, using one tablespoon of olive oil.

Fill a large pot with water and set it to boil. Heat your largest skillet over medium heat. Add 1 tablespoon of oil. If using fresh spinach, saute until wilted, transfer to a colander and set aside until cool enough to handle.

In a medium bowl, add the ricotta and the ½ teaspoon of salt. Whether you’re using fresh or frozen spinach, wring out as much moisture as possible and then if using fresh, finely chop it and add it to the ricotta. Set aside.

If cooking sausage or ground meat, wipe out the same skillet with a paper towel, add another tablespoon of oil and cook the meat until cooked through. Turn off the heat, add the sauce, grate in one clove of garlic, and add 1 cup of mozzarella cheese and ½ cup of parmesan cheese.

If you’re not cooking sausage, but instead keeping your dish meat free or using leftover meatballs like I did, empty your sauce into a large bowl, add the chopped up meatballs (or not), grate in one clove of garlic, and add 1 cup of mozzarella cheese and ½ cup of parmesan cheese.

When your water is boiling, salt it generously and add the noodles. Cook for 4 minutes. When the pasta is done, add ½ cup pasta water to the sauce mixture.

Drain your noodles and add them to the sauce as well. Toss everything together then dump it onto your sheet pan, spreading it out so it fills the pan.

Dollop on the ricotta mixture, and then sprinkle the remaining mozzarella and parmesan cheeses over all.

Bake until the pasta is tender, the cheese is golden brown, and all those ruffly edges are crisp, about 30 minutes. Let cool for 5-10 minutes and serve.

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Pasta with Sausage and Broccoli
Quick, Pork, Pasta Brooke Lewy Quick, Pork, Pasta Brooke Lewy

Pasta with Sausage and Broccoli

Somehow cooking with sausage feels like the ultimate shortcut. This pasta is so simple and so delicious.

Serves 4-5

Olive oil
1lb sausage–any kind will work–hot or sweet Italian, bulk with sage
3 cloves garlic 1lb broccoli, cauliflower, broccolini, etc., cut into bite sized pieces
¼ cup white wine (optional–I would only use it if you have a bottle open already, if not, use water or broth)
½ cup grated parmesan
½ cup flat leaf parsley, chopped
1lb pasta, any shape

Set a pot of water to boil for the pasta. In a large saute pan, heat the olive oil over medium heat. Add the sausage (squeeze out of casings if in casings), breaking it up into small pieces as it cooks. Add the garlic and continue to cook until the sausage is cooked through and starting to brown. Add your broccoli or other vegetables. Add the wine or a splash of water, scraping up any browned bits stuck to the pan. Continue to cook for a minute or two, until the veggies are just cooked. Turn off the heat.

Cook your pasta one minute short of what the package says. When it’s a minute shy of done, scoop out ½ a cup or so of pasta water and add it to your sausage broccoli mixture. Add the cooked pasta, turn the heat to high and cook for a minute more, until the pasta is glossy. Turn off the heat and stir in the parsley and parmesan. Divide among bowls and top with more parm, if desired.

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Crispy Potatoes with Cod
Fish, Sheet Pan Brooke Lewy Fish, Sheet Pan Brooke Lewy

Crispy Potatoes with Cod

This recipe is super simple and easy. It’s also great for a dinner party, especially with a very simple salsa verde or roasted tomato sauce, both below

Serves 4-5

4-5 medium potatoes (I like yukon gold, but russets work, too)
About 6 tablespoons olive oil
Salt 1 ½ lbs cod or other thick white fish, such as halibut, cut into four or five pieces

Preheat oven to 400.

Line two sheet trays with foil and then parchment (easy clean up). Either using a very sharp knife or a mandolin, slice the potatoes into very thin slices (about ⅛-inch thick). Spread them out across the two baking sheets and drizzle liberally with olive oil and season with salt. Roast for 35 minutes or so.

Season your fish lightly with salt and carefully place it directly on top of the potatoes. Roast for another 8 minutes or so until the fish is opaque and flakes easily and the potatoes are golden around the outsides of the pan. Serve immediately. With either sauce below.

Salsa Verde

1 to 2 garlic cloves (to taste)
Kosher salt
1 anchovy fillet
1 tablespoon capers, chopped
¼ cup extra-virgin olive oil
¾ cup (tightly packed) flat-leaf parsley leaves

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

Roasted Tomato Sauce

Throw this roasted tomato sauce right in the oven at the same time as you’re roasting the potatoes.

1-2 pints cherry tomatoes
½ red onion, finely chopped
3 cloves garlic, grated
2 tablespoons capers, drained and chopped
3 tablespoons olive oil
Generous pinch kosher salt
¼ cup flat leaf parsley, finely chopped

In an 8x8 (or similar size baking dish, the shape doesn’t matter), combine the tomatoes, onion, garlic, capers, olive oil, and salt. Roast along with the fish and potatoes for 35 minutes. Remove from the oven, and using a fork or a wooden spoon, crush the tomatoes until the whole mixture becomes saucy. Add the parsley and stir.

Note: This roasted tomato sauce is also excellent with chickpeas stirred in, and goes well with any fish or simple chicken.

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Jook/Congee
Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Jook/Congee

As the congee sits, it might thicken up. Just add water to thin to desired consistency.

Serves 4-5

1 tablespoon sesame oil
1 1-inch peeled ginger, grated
2 cloves garlic, grated
1 cup uncooked white rice, long or short grain
1/2 teaspoon kosher salt, plus more to taste
4 cups chicken broth (or Better than Bouillon), plus more as needed
Toppings: soy sauce or tamari, sesame oil, chile oil or chile sauce like Sriracha, or chili crisp, scallions,, cilantro, thinly sliced carrots, cooked crumbled bacon, cubed tofu, leftover or rotisserie chicken, sauteed greens, poached egg, frozen peas, or edamame

In a large pot, heat the sesame oil. Add the ginger and garlic and sizzle for 20 seconds or so until fragrant. Add the rice and the water or broth. Bring to a boil and then lower to a simmer. Let cook, uncovered for 60-90 minutes, stirring occasionally and adding more water as necessary.

The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a brothy, rather than porridge-like, soup. Just add a little more water or cook it a little longer to suit your taste. Also, if you’re making it in advance you might need quite a bit of water to thin it out.

While the congee is cooking, gather your toppings. To serve, ladle the congee into bowls, top each bowl with a teaspoon of soy sauce and sesame oil and serve with additional toppings.

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Superfoods Soup
Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Superfoods Soup

This soup is from runner Shalene Flangan’s Run Fast. Cook Fast. Eat Slow. I alllmosssst follow the recipe exactly. The combo of the coconut milk and tomato makes it more interesting than the usual vegetable soup. Double and freeze for later.

Serves 4-5

2 tablespoons olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 yellow onion, peeled and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
2 tablespoons curry powder OR 1 tablespoon red curry paste (my preference)
1 sweet potato, cut into ½ inch dice
1 13.5-oz can coconut milk
1 14.5-oz can whole peeled tomatoes or crushed tomatoes (that’s the smaller can)
5 cups water or broth or Better than Bouillon (my preference)
1 15-oz can chickpeas, drained and rinsed
1 large bunch lacinato kale, chopped
Juice from one lime, optional

In large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic. Season with salt. Cook until vegetables are softened, about 5-7 minutes. Add the curry powder or red curry paste and let sizzle for thirty seconds or so until fragrant. Add the sweet potato, coconut milk, tomatoes, and chickpeas, and water or broth/BTB. Bring to a boil, turn down to low and simmer for 15-20 minutes until the sweet potato is tender. Add the kale and cook just until wilted. Add lime juice, if using, and serve or refrigerate or freeze.

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Quick Sesame Chicken
Quick, Chicken Brooke Lewy Quick, Chicken Brooke Lewy

Quick Sesame Chicken

This is a classic Epicurious recipe. It’s so speedy and delicious, pretty much faster and healthier than take out.

Serves 4-5

8 cups broccoli florets (about 2 large heads)
¼ cup plus two tablespoons cornstarch
1½ teaspoon kosher salt
2lbs boneless skinless chicken thighs, cut into two inch pieces
¼ cup vegetable oil
¼ cup soy sauce
3 tablespoons rice wine vinegar
5 tablespoons honey
1 ½ teaspoons sesame oil
1 large clove garlic
1 1-inch piece fresh ginger
2 tablespoons sesame seeds
Rice for serving

Cook rice according to package directions.

In a very large skillet with a lid (or you could use a sheet tray as a lid), add the broccoli and half an inch of water.

Steam broccoli over high heat just until it’s crisp tender, about five minutes. Remove the lid and transfer broccoli to a bowl. Discard water, wipe out the pan and return it to the stove.

In a large bowl, mix the cornstarch and salt. Add the chicken and toss to coat. If your skillet is large enough to fit all the chicken, heat all of the oil over medium heat. If it won’t fit all the chicken, cook it in two batches.

When oil is hot, add the chicken in an even layer and cook until a crust forms and it turns golden brown. Using a thin spatula, flip and cook until the other side is golden as well, about five minutes total. Meanwhile, mix together the soy sauce, rice vinegar, honey, and sesame oil. Using a microplane, grate the garlic and ginger directly into the mixture. Add the sesame seeds and stir.

Once the chicken is golden on all sides, add the sauce and cook until it thickens, about two minutes. Fold in the reserve broccoli, cook for one minute more. Serve with rice.

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Bacon and Corn Pasta
Quick, Pasta, Pork Brooke Lewy Quick, Pasta, Pork Brooke Lewy

Bacon and Corn Pasta

This is my family’s favorite meal. It’s the one they request for birthday, or the night before they leave for camp, or when they’re just feeling wobbly. It’s a good one.

Serves 4-5

1lb spaghetti
1⁄2 lb bacon, cut into half inch pieces (I use kitchen scissors and cut the bacon directly into the pan because I am lazy)
4 ears of corn, kernels cut off the cob
1⁄2 red onion, finely chopped
3 cloves garlic, finely chopped
1⁄2 cup grated parmesan cheese
1⁄4 cup flat leaf Italian parsley, finely chopped

Fill a large pot with water and set it on the stove to boil.

In a large skillet (you’re going to wind up combining everything, including the pasta, in here), over medium heat, cook the bacon until crisp, about 15 minutes. Using a slotted spoon, transfer bacon to a bowl or plate. Pour off bacon fat until you have a thin coating in the bottom of the pan (I line a bowl with foil and pour it in there until it solidifies) and add the onion and garlic. If the bits on the bottom of the pan are starting to burn, add a quarter cup of water (or white wine if you happen to have a bottle open) and scrape up all the flavor. Cook until the onion is soft and browned in spots. Add the corn, give the whole thing a stir, and turn off the heat.

Cook spaghetti a minute or two short of the directions. When it’s ready, use a mug or ladle to transfer about a cup of pasta water in with the corn mixture. Then drain the pasta and add it to the skillet. Turn the heat to high and simmer together for a minute or two. Turn off the heat and add the cheese, parsley, and bacon to the skillet. Toss everything together until it is well combined.

Divide among bowls and eat immediately.

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Lemony Chicken with Potatoes and Chickpeas
Sheet Pan, Chicken Brooke Lewy Sheet Pan, Chicken Brooke Lewy

Lemony Chicken with Potatoes and Chickpeas

This recipe is this Smitten Kitchen one, with a few tweaks. Rather than making it in a baking dish, which leads to steamier results, I spread it out on one or two sheet pans, which makes for quicker cooking and crispier potatoes. I also find that 4 chicken thighs is not enough to feed my family, so I changed the ratios a bit. The oregano, sliced lemons, and onions add some sunniness and sweetness to an otherwise familiar staple. Also, normally in a recipe like this I would make sure there are plenty of potatoes for my potato loving family, but here it’s the schmaltzy, crispy chickpeas that everyone loves. Serve with arugula dressed with salt, lemon juice, and olive oil, and oranges if you’re feeling fancy.

Serves 4-5

3lbs (about 6 pieces) bone in chicken thighs
1-2 lemons, halved
1 teaspoon dried oregano
Kosher salt
3 tablespoons olive oil
1 yellow onion, peeled and sliced into half inch slices
3 garlic cloves, thinly sliced
2 14oz cans chickpeas, drained and rinsed
¾ lbs yukon gold potatoes or baby potatoes, cut into pieces
Flat leaf parsley for garnish

Preheat the oven to 450.

In a large bowl, add the chicken. Squeeze half of one lemon over, sprinkle on the oregano, as well as 1 tablespoon kosher salt (Diamond Crystal, if you’re using Morton’s use half). Set aside.

Line two sheet pans with foil. Add the potatoes, the sliced onion, sliced garlic, and thinly slice the remaining half lemon and add that as well. If you would like a more lemony flavor, thinly slice the other lemon as well. Drizzle with olive oil and season with salt. Distribute the chicken between the two sheet pans, nesling it between the vegetables.

Put the pans in the oven and roast for 35-40 minutes, switching them half way through. At this point, the chicken is likely done. If not, let it go for another five minutes. If so, move the chicken to a plate, and continue cooking the vegetables for another 10 to 15 minutes until the potatoes are browned on the bottoms and the chickpeas are crispy. Transfer the vegetables to a bowl and garnish everything with parsley.

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Roasted Carrot Tlayudas
Sheet Pan, Vegetarian, Quick Brooke Lewy Sheet Pan, Vegetarian, Quick Brooke Lewy

Roasted Carrot Tlayudas

Tlayudas are similar to tostadas, but instead of frying the tortillas like a chip, you bake them on a sheet tray in a hot oven until they become a crisp bed for refried beans, maybe cheese, and roasted vegetables. They couldn’t be easier or more flexible. The day I made these, I happen to have half a huge onion that needed to be used up and half a dozen carrots, and while the sweetness of these particular vegetables were great with the earthy beans, you could use the tlayudas to clean out your veggie drawer and roast anything you have. They would also be great with any leftover chicken or steak or pork, or top them with rotisserie chicken. I didn’t have anything pickled in my fridge, but I wished I had had pickled onions, too.

Serves 4-5

1 large onion, peeled and thinly sliced
6-8 large carrots, peeled and thinly sliced
3 tablespoons olive oil
Kosher salt
½ teaspoon smoked paprika
½ teaspoon cumin
1 tablespoon honey
1-2 packages substantial tortillas like these corn and wheat tortillas or similar ones from Trader Joe’s
2 cans refried beans*, warmed in a bowl in the microwave
1 cup shredded mozzarella or Mexican cheese blend, or crumbly cheese like cotija
Optional toppings: shredded lettuce or cabbage, sliced radishes, cilantro, salsa, pickled onions, avocado, hot sauce, leftover protein, etc.

Preheat the oven to 425. Line two sheet trays with aluminum foil. Add the onion and carrots to one sheet pan. Drizzle oil over the vegetables and then sprinkle with salt, smoked paprika, cumin, and finish with a generous squeeze or spoonful of honey. Roast for 18-20 minutes, stirring halfway through, until the vegetables are tender and caramelized. Transfer to a bowl.

Meanwhile, lay your tortillas on the other sheet tray in a single layer (you might have to do this in two batches). Bake until crisp, but still a little pliable–you don’t want them just to shatter–about 10 minutes. Remove the tray from the oven.

Switch the oven to broil.

To make the version my kids liked best, spread each tortilla with a spoonful of warm beans. Top with cheese, and put back on the sheet tray on the top rack of the oven for another 4-5 minutes until the cheese is melted (yes, it’s kind of like pizza). Top with any desired toppings.

If you’re using crumbly cheese, top your tlayuda however you would like– for example, start with a spoonful of beans, then add the carrots and onions, then a spoonful of salsa, shredded lettuce, cilantro leaves and sprinkling of cotija.

*A note on the beans–I usually stock canned black beans in my pantry, but not refried beans. To make your own beans for this recipe, saute a little onion and garlic in olive oil. Add a shake each of dried oregano and cumin and let sizzle for a minute. Add two cans of drained and rinsed black beans and a teaspoon of kosher salt and just cover with water. Let simmer for five minutes or so and then puree with an immersion blender or in a regular blender. Taste for seasoning. Extra beans freeze well for a long time.

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Miso Curry Squash and Tofu
Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy Sheet Pan, Vegetarian, Vegan, Tofu Brooke Lewy

Miso Curry Squash and Tofu

This is another Heidi Swanson special. Again the combo is a little bit unexpected. Don’t be afraid if the mixture smells strong as you’re coating your vegetables, it really mellows out in the oven. Also, when you dress your kale, go slow with the dressing, you can always add more as you go.

Serves 4-5

2 medium to large delicata, butternut (peeled), or acorn squash (not peeled), seeded and cut into chunks or slices
¼ cup olive oil ¼ cup white miso (if you have a different kind of miso, that’s fine, you might just have to adjust the amount. White is pretty mellow)
1 tablespoon Thai red curry paste
1lb yukon gold potatoes, cut into 1 inch pieces or baby potatoes, halved
1 block firm or extra firm tofu, cubed
2 tablespoons lemon juice
1 bunch lacinato kale, chopped
⅓ cup pepitas, toasted
⅔ cup cilantro, chopped
Rice or naan or pita for serving

Preheat oven to 400 degrees.

Line two sheet trays with aluminum foil. Cut delicata squash in half lengthwise and use a spoon to scoop out the seeds and strings. Slice into ½ inch thick moons. If using butternut, peel, seed and cube. If using acorn, stem, seed and cut into ½ inch slices. Add the squash to a large bowl, and then add the tofu and the potatoes.

In a small bowl, whisk together the olive oil, miso, and curry paste. Add most of the sauce to the bowl with the vegetables, leaving behind about two tablespoons. Using a large spoon or your hands, mix well so that the squash, tofu, and potatoes are evenly coated. Transfer to your sheet trays. Do not wash the bowl.

Roast for 25 to 30 minutes until everything is tender and browned, tossing once or twice along the way.

While the veggies are roasting, chop your kale into thin ribbons. Add the kale to the now empty bowl. Add the lemon juice to the remaining oil, miso, and curry sauce and mix well to combine. Season your kale lightly with salt and add the dressing, a bit at a time until it’s lightly coated

When your vegetables and tofu are done, let them cool slightly and then add them to the bowl with the kale and toss gently. Transfer to a pretty platter, or simply serve family style, topped with cilantro and pepitas.

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Fried Fish Sandwiches
Quick, Fish Brooke Lewy Quick, Fish Brooke Lewy

Fried Fish Sandwiches

I usually think of this as a summer dinner–the kind of thing you make when you’ve been at the beach all day and it’s too hot to think about turning on the oven. But! But. My daughter requested them this weekend and when a family member wants to choose dinner, I try to make it happen (I get tired of planning dinner, too, sometimes). And they were so good! Like they seriously hit the spot and brought a little summer sunshine to this snowy January. Also, I made them, including the slaw, while my littlest daughter watched one Paw Patrol, which is to say, the whole dinner took less than 22 minutes

Serves 4-5

For the Fish:

2lbs tilapia or any thin white fish, like sole, each filet cut into four pieces (better crust to fish ratio)
Kosher salt
½ cup all purpose flour
2 eggs, lightly beaten
1.5 cups panko
Vegetable oil

For the Slaw:

¼ head green or red cabbage, or a bag of pre-shredded cabbage
¼ cup flat leaf parsley, finely chopped
Optional: sliced cucumber, radishes, and/or apples
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon olive oil

Assembly:
Potato buns
Pickles
Pickled onions
Slaw
Hot sauce
Potato Chips
Cut up veggies

Lay out your dredging set up. One plate with flour, a shallow dish with the eggs, one plate for panko. A plate to land your breaded fish. Season fish with salt, dip in the flour, then egg, then panko, repeat with all the pieces.

Take a pause and make your slaw. In a medium bowl, add the cabbage, parsley, and the other vegetables/apple, if using. Season with kosher salt and drizzle over apple cider vinegar and olive oil. Toss.

Pull out whatever else you might have in the fridge that would be good here–pickles, pickled onions, hot sauce, mayo, baby carrots or cut up veggies for the slaw averse, buns, potato chips.

Now continue with the fish. In a large frying pan, heat half an inch of oil over medium heat. Line another plate with paper towels. When the oil is shimmering, add the fish. Cook for about 2 minutes, until the underside is golden, flip, cook another two minutes until both sides are golden. Transfer fish to the paper towel plate, season lightly with salt.

To serve, put together sandwiches. Add a couple of pieces of fish to each bun and top with slaw, hot sauce, pickles, whatever you like. My kids go just fish and bread, with cut up carrots and potato chips on the side. Any which way you stack it, eat immediately and pretend it’s the summer.

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