Watership Down Kitchen

This recipe has barely any ingredients; just asparagus, parmesan, mascarpone, and fettuccine. When the ingredients are delicious (and the asparagus fresh) you barely need anything to make them shine.  Ingredients :  1⁄2 pound asparagus 3⁄4 ounce Parmesan 6 ounces fettuccine 3 ounces mascarpone  salt, pepper Method : Bring a large pot of salted water to a boil. Snap off tough ends from asparagus, then snap stalks into 1 and a 1⁄2-inch pieces. Finely grate Parmesan. In a small bowl, add mascarpone, 1⁄4 cup water, a pinch of salt and several grinds of pepper; whisk to combine and set aside sauce. Add pasta to pot with boiling salted water and cook until barely al dente, about 7 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes more. Reserve 1⁄4 cup pasta water, then drain; transfer pasta and asparagus to a bowl. Add mascarpone to same pot; cook over medium-low heat until warmed through, 2–3 minutes. Add pasta a...

  Summer is nearly upon us. Both the school I attend in Boston and the school where I teach in Maine is out; I am keeping busy with simply my private studio. This year has been so massively transformative in my life, and I am grateful for every challenge. I am also thrilled to be able to enjoy the simple things, like a delicious summery salad on my back porch, sitting next to my husband and dogs.  Ingredients: 1/3 cup white quinoa 1⁄2 pound asparagus 1 plum tomato 15 ounce can chickpeas I bunch fresh dill 1/4 cup feta garlic, olive oil, vinegar, salt, pepper Method: Finely mince 1 clove of garlic . Heat 1 tablespoon of oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring until fragrant, about 1 minute. Add quinoa, 3⁄4 cup water, and 1⁄4 teaspoon salt; bring to a boil over high heat. Cover and cook over low heat until quinoa is tender and water is absorbed, about 15 minutes. Trim and discard woody ends from asparagus, then cut into thirds. Slice t...

 These mushroom cheese melts bring me back to a young artist program at Schroon Lake in New York. Our chef was incredible, and made the most delicious recipe with cheese and mushrooms. This is my attempt to recreate that dish in sandwich form. And who can resist green beans? Ingredients : 1/2 pound mushrooms 1/2 pound green beans Garlic clove,  minced 2 tablespoons Dijon mustard  2 ounces shredded cheddar-jack blend  2 ciabatta rolls  1 1/2 tablespoons flour 1 cup milk olive oil, salt, pepper, balsamic vinegar Method: Preheat oven to 450 degrees F. Trim stem ends from mushrooms, and thinly slice caps. Trim stem ends from green beans. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil and a pinch each of salt and pepper; push to one side. On open side of baking sheet, toss green beans with 1 teaspoon oil and a pinch each of salt and pepper. Roast veggies on upper oven rack until mushrooms are deep golden-brown, and green beans are tender and browned ...

 Veggie recipes for the win! I am trying to focus on health here towards the end of the semester; nothing is better than roasted veggies and cheese. Ingredients : 1 yellow onion 4 ounces roasted red peppers 3 ounces baby spinach 2 ounces shredded fontina  2 brioche buns  vinegar, il, salt, pepper Methods : Halve onion and thinly slice. Pat roasted red peppers dry and thinly slice. In a large bowl, whisk together2 tablespoons each of vinegar and oil, 1/4 teaspoon salt, and a few grinds of pepper. Transfer 2 tablespoons of the dressing to a medium bowl. Add 1⁄4 cup of the onions to large bowl with dressing; set aside. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add remaining onions; season with salt and pepper. Cook, stirring occasionally, until tender and browned in spots. Add roasted peppers and 1 cup spinach; cook until spinach is just wilted. Transfer to medium bowl with reserved dressing. Wipe out skillet. Add cheese to bowl with sautéed veggie...

 Summer is coming- which means tomatoes! I am anticipating a delicious harvest but wanted to celebrate them a little early with this delicious Greek-inspired recipe. Ingredients: 2 plum tomatoes 1 red onion 1⁄2 pound package falafel 2 Mediterranean pitas  4 ounces tzatziki  vinegar, oil, salt, pepper, garlic Method : Cut tomatoes into 1⁄2-inch pieces. Finely chop 1⁄4 cup onion and 1 teaspoon garlic . In a medium bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil. Stir in tomatoes, chopped garlic , and onions; season to taste with salt and pepper; set aside until ready to serve. Shape falafel into 4 ( 1⁄2-inch thick) patties. Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time and toast until warmed through. Wrap in foil or a clean kitchen towel as you go to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add falafel and cook until golden-brown, 2–3 minutes per side. Transfer to...

 Is there a type of curry that isn't delicious? The answer, my friends, is no. This is a beautifully fragrant and delicious meal. Perfect after a long day of work! Ingredients : 1/2 cup jasmine rice 14 ounce can coconut milk 1 yellow onion 2 plum tomatoes 1/2 pound chicken breast 2 teaspoons curry powder salt, pepper, sugar, oil, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high. Cover and cook over low heat until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve. While rice cooks, halve onion lengthwise and thinly slice. Cut tomatoes into 1⁄2-inch pieces. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and browned. Pat chicken dry and season all over with salt and pepper. Add to skillet with onions along with 1 tablespoon oil. Cook until just browned, stirring halfway through cooking time. Add curry powder...

  Sandwiches for dinner can be sad, until the sandwich is a Banh Mi- then it feels like a more elevated but still casual dinner. Yum! Ingredients :  1 carrot 1 cucumber 1 pound ground pork 2 baguettes  1/4 cup hoisin sauce vinegar, oil, sugar, salt, pepper, mayo Method : Trim ends from carrot and cucumber, then halve each crosswise. Cut lengthwise into thin matchsticks. In a medium bowl, stir to combine 2 tablespoons vinegar, 1 tablespoon oil, 2 teaspoons sugar, and 1⁄2 teaspoon salt . Add carrots and cucumbers; toss to combine. Set aside to pickle. Preheat grill pan over high. In a medium bowl season pork with salt and pepper. Divide into 6 patties; press a dimple into the center of each. Split baguettes. Grill until lightly charred, about 2 minutes per side. Lightly oil grill or grill pan. Add pork patties and cook until browned in spots and cooked through. Brush half of the hoisin sauce all over pork; cook, turning, until glaze is charred in spots, about 1 minute more....