In a large skillet over low heat, add the sliced onions.
Season with salt and pepper to taste.
Cook the onions slowly, stirring occasionally, until they turn a deep golden brown and are caramelized. This process may take about 15-20 minutes to ensure the onions are fully caramelized without burning.
Add minced garlic to the caramelized onions, stirring for about 1-2 minutes until the garlic is fragrant. Avoid burning the garlic.
Transfer the caramelized onions and garlic mixture to a bowl and set aside.
Cook the Farro:
In a large pot, bring water to a boil. Season the water with salt as if you were cooking pasta.
Add the farro to the boiling water and cook until it is al dente, following the package’s instructions for exact cooking time, usually about 20-30 minutes.
Once cooked, drain the farro and set it aside.
Caramelize the Zucchini:
Slice the zucchini into half-moons or rounds, depending on your preference.
In the same skillet used for onions (now empty), heat it over medium heat.
Add the sliced zucchini to the skillet, seasoning with salt and pepper.
Cook the zucchini, stirring occasionally, until it begins to brown and caramelize, about 8-10 minutes.
Combine with Corn and Farro:
Once the zucchini is caramelized, add corn (fresh, frozen, or canned and drained) to the skillet.
Stir in the cooked farro and the set-aside caramelized onions and garlic.
Toss everything together over medium heat until well combined and heated through.
Melt the butter over medium heat in a large skillet with a lid. Add the rice and onion. Saute until the rice the becomes opaque and the onion starts to become translucent. –
Add the chicken broth and parsley and bring to a slight boil. Cover and reduce the heat. Cook for 40 minutes, covered, until the liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.
1/2 cup basil, chopped (so good, but it’s fine if you skip this)
1/2 cup breadcrumbs, toasted
1 cup reserved pasta water
romano cheese (optional)
instructions
While pasta cooks to al dente, saute garlic in olive oil in a large frying pan. After a minute or two, add red pepper, then lemon rind, basil, and pine nuts to taste. –
Add sliced tomatoes. Add 1/2 cup reserved pasta water. Put pasta in frying pan and mix, adding more water if needed. Stir in breadcrumbs. Top with romano if desired.
for serving (optional): tomato, lettuce, feta cheese
1 lb (more or less whateva) red potatoes, chunks
1 large onion (more or less or whateva), chunks
Olive oil, salt, pepper, oregano
instructions
Preheat oven to 400. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well). Generously grease a sheet pan with cooking spray. –
Potatoes. Spread potato and onion on one half of a large sheet pan. Drizzle with oil, salt, pepper, oregano (optional) to taste. Bake at 400 for 10 minutes. –
Chickpeas. While you wait, add chickpeas to a mixing bowl. Drizzle on oil, seasonings, salt, and pepper to taste. Toss until well coated, spread evenly on the other half of the baking sheet when 10 minutes is up. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until crisp, but not hard. –
Tzatziki. Meanwhile, grate cucumber the large holes of cheese grater. Line a small bowl with a few paper towels and place the grated cucumber on top. Squeeze out as much as extra moisture as you can to keep the sauce from being watery. Once it’s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve. –
Char the pita bread. Spray both sides of the pita with olive oil cooking spray and “grill” the bread on the stovetop over an open flame on medium heat until slightly charred about 10-15 seconds per side. Once charred immediately fold in half and cover with a clean towel until ready to serve. –
Assembly. Spread hummus on one side. Press some chickpeas into the hummus to help them stay better. Add desired toppings and serve with potatoes!
Note: Double chickpeas and their seasonings if you want leftovers!
Cut up the cream cheese into cubes and let sit out to warm up a little. –
Boil a salted pot of water for pasta. –
Cut the ends off the asparagus and discard them, and then cut the asparagus up into pieces. –
Add the oil and butter to a skillet over medium heat. Add the garlic in once it’s hot and cook for 30 seconds. –
Add the water/broth, lemon juice + zest, cream cheese, and Italian seasoning to the pan. Cook, stirring often, until the sauce is smooth. –
Add the asparagus and cook until it’s tender-crisp (5-15 min depending on thickness of asparagus) and the sauce has thickened to your liking. If the sauce becomes too thick, and some more chicken broth. Season the sauce with salt & pepper as needed. –
Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan cheese and/or parsley if desired.
Add olive oil and sausage to a soup pot over medium-high heat. Brown thee sausage for 8 minutes. If sausages are especially fatty, drain most of the fat. –
Stir in the garlic, dijon mustard, sun-dried tomatoes, and red pepper. Cook for 2 minutes. –
Add in the the broth, half-and-half, cajun seasoning, and penne. Increase the heat to high. Once it reaches a boil, turn the heat down to medium (or medium low if it continues to bubble a lot). Cook until the pasta is done and the sauce is reduced to your liking (about 20 minutes), stirring often so the pasta doesn’t stick to the bottom of the pan. –
Season with salt & pepper and stir in the basil
Notes:
some pastas absorb more liquid than others, so I suggest sticking to penne
Black Fam Eats 