Zaytinya’s Greek-Yogurt-and-Apricot Parfait

 

Serves 6

1 whole vanilla bean, split and scraped
1 cup sugar
1 cup dried apricots
2 cups heavy cream
2 cups whole Greek yogurt
2 cups water
¼ cup shelled pistachios

Mix the vanilla-bean seeds with the sugar.

Take ½ cup of sugar and put in a pot with 2 cups water in a pot set over medium-high heat. Bring it to a boil and add the dried apricots. Turn the heat to medium-low and let simmer for about 3 minutes.

Remove from the heat and allow to cool before chilling in the fridge (apricots keep in the liquid for up to a week). When ready to use, remove apricots from liquid and chop into small pieces.

Whisk the cream with the remaining ½ cup sugar until it forms stiff peaks. Fold in half of the yogurt with a spatula, and then fold in the other half.

Heat the oven to 300 degrees. Roast the pistachios for 10 minutes, until toasted and fragrant. Roughly chop.

Spoon the apricots into six serving bowls or martini glasses, dividing evenly. Spoon the mousse over the apricots and smooth the top. Sprinkle each with chopped pistachios if serving within 2 hours, and place in the fridge until ready to serve.

Coconut dal

 

Ingredients

• 3 cup red lentils (masoor dal)
• 1 medium yellow or red onion, roughly chopped
• 1 cup tomatoes, canned or fresh, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 tablespoon sea salt
• 2 tablespoon vegetable oil
• 2 teaspoon cumin seeds
• 1 teaspoon black or yellow mustard seeds
• 1/2 medium red or yellow onion, finely chopped
• 15 fresh or frozen curry leaves (optional but worth seeking out, up to 20 to taste)
• 1 14-oz can coconut milk

• Step 1

  In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.

• Step 2

  In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.

• Step 3

  Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.

Spago salad

 

Ingredients

Mustard Vinaigrette:
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Freshly ground white pepper
1/2 teaspoon kosher salt

Salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke hearts (see cooking tip)
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces

Rainbow Peanut Noodles

 

the ingredients

• 8 oz whole wheat thin spaghetti (use 16oz for a more pasta-y ratio to veggies)
  
• 1 cup shredded purple cabbage
• 1 cup carrot ribbons
• 1 cup baby spinach
• 1.5 cups red bell pepper sliced thin
• 1 cup frozen shelled edamame
• 1/2 cup chopped cilantro
• sesame seeds garnish

Peanut Sauce

• 1/2 cup peanut butter
• 2 T sriracha
• 1/4 c soy sauce
• 3 T. rice vinegar
• 1/4 cup water
• 1 T honey
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder 

Spaghetti Squash

 

• 3 Tbsp margarine or butter shopping list
• 2 Tbsp flour
• 2 C milk
• 1/2 yellow onion (Med sized), Chopped
• 1/2-1 Tbsp fresh sage, Minced
• 1/4 C asiago cheese, Finely shredded
• garlic salt
• pepper
• 1 big spaghetti squash

Roast and scrape out the squash

Melt butter in a saucepan with the onions. When onions are tender add flour, milk and sage, season to taste with garlic salt and pepper. Stir occasionally

Mix it all up, put it in a pan, and bake it with some cheese on top. 

 Monch

Pear Bread

 

• 1 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/3 c applesauce
• 2 eggs
• 1/3 c white sugar
• 1/3 c brown sugar
• 1 c peeled, shredded pears
• 1 tsp vanilla
•  1/2 c nuts
  

No nuts

1336 calories total, 25 oz

53 cals / oz baked 

Nuts

1600 calories total, 27 oz

60 cals / oz baked 

bee Sting

 

For the Shortbread:

• 12 tbsp unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 8.5 oz flour, by weight (1.75 cups, measured)

For the almond topping:

• 6 tbsp butter
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1.25 cups sliced almonds

Instructions 

• Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F.
• Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
•   bake for 20 minutes. Let it cool in the pan,
   
  Pour the almond topping on top of the shortbread