by The Culinistas
We know you’re cooking at home and that you may soon be sheltering in place. We are thinking about recipes that do better in the fridge over time. These three dishes are arguably better the next day, so prep up a big batch to pack and enjoy throughout the week. Plus, they’re packed with even more immune boosting ingredients like ginger, fennel, and cinnamon. Our recommendation? Stock up on high quality spices and olive oil to get you through the month, and take any dish to the next level.
Don’t have all these ingredients on hand? Our co-founder Jill is doing a ten minute Instagram livestream everyday at 2pm EST starting on March 19th to answer your questions. Can’t make the livestream? Shoot us an email (email@example.com) and we will help with substitutions.
Escarole & White Bean Soup
Serves 4 to 6
Prep Time 15 minutes
Cook Time 30 minutes
2 TB olive oil
½ head fennel, end trimmed, sliced
1 (14.5 oz) can navy beans, rinsed, drained
½ head escarole, chopped
1 tsp onion powder
1 tsp za’atar
½ tsp cumin, ground
¼ tsp cayenne
⅓ cup orzo
1 tsp lemon zest
1 to 2 TB lemon juice, to taste
Salt & freshly ground black pepper, to taste
Fennel fronds, for garnish
Subs: Kale and spinach are excellent swaps for escarole. Don’t have orzo? Use another small pasta.
- In a 4 quart stock pot over medium heat, add oil. Add fennel and sweat until soft and translucent, 10 to 12 minutes.
- Mix in beans, escarole, onion powder, za’atar, cumin and cayenne and cook until fragrant, 2 to 3 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
- Add orzo and cook until soft, 8 to 10 minutes.
- Turn off heat, add lemon zest and season with lemon juice, salt and pepper to taste. Drizzle in oil to taste and a few fennel fronds for garnish.
Serves 6 to 8
Prep Time: 25 minutes
Cook Time: 55 minutes
1 pound pasta sheets
4 cups whole milk ricotta
2¼ cups parmesan, grated, divided
3 TB lemon zest, divided
1 tsp onion powder, divided
½ tsp allspice, ground
6 TB olive oil, divided
1 cup basil, packed
2 TB lemon juice
1 small butternut squash, peeled, seeds removed, thinly sliced
Salt & freshly ground black pepper, to taste
Subs: Butternut can be swapped for sweet potatoes. Feel free to add any other veg you have in the fridge.
- Preheat oven to 350ºF.
- In a large pot of boiling water, cook pasta sheets to al dente doneness, 7 to 8 minutes. Strain and shock with cold water. Set aside.
- In a mixing bowl, combine ricotta, 1½ cups parmesan, 2 TB lemon zest, ½ tesp onion powder, allspice and 2 TB olive oil. Set aside.
- In a small food processor, add ½ cup parmesan, remaining lemon zest, remaining onion powder, basil and lemon juice. While the motor in running, stream in remaining oil. Season with salt and pepper.
- In a greased baking dish, assemble the lasagna. Spread a thin layer of pesto, topped with pasta sheets, ricotta, pasta sheets and butternut squash. Repeat the layers until the baking dish is full and the majority of components are used up. Top the lasagna with ricotta and pesto. Garnish with remaining parmesan cheese.
- Bake until squash is soft and lasagna is golden brown, 45 minutes to 1 hour. Cut into squares and serve.
Prep Time: 15 minutes
Cook Time: 20 minutes
1 Asian pear, sliced
¾ cup honey, divided
1 tsp allspice, toasted, ground, divided
2 TB extra virgin olive oil
1 tsp cardamom, toasted, ground, divided
2 cups coconut milk
One 3-inch-piece ginger, sliced
1 cup rolled oats
3 TB walnuts, roasted, chopped
Salt, to taste
Subs: Pear can be swapped with any fruit (fresh or dried) you have on hand, like apples, berries, citrus, kiwis, apricots, or dried cranberries.
- Preheat the oven to 350ºF.
- In a medium bowl, mix pear, ¼ cup honey, ½ tsp allspice, ½ tsp cardamom, olive oil and season with salt. Transfer onto a parchment-lined baking sheet and bake until soft, 20 to 35 minutes. Set aside and allow to cool to room temperature.
- In a saucepan, add remaining ½ tsp allspice, remaining ½ tsp cardamom, coconut milk, ginger and ¼ cup honey. If desired, adjust sweetness adding more of the remaining honey, otherwise omit. Heat up the mixture to a gentle boil and then turn off the heat. Allow the spices to steep in the milk while the mixture cools to room temperature. Strain the milk and discard the ginger and spices.
- Stir in the oats and let sit for 20 minutes.
- Pack the oats by spooning ⅓ of the oat amount on the bottom of a large glass container. Shingle a few pieces of pear on top along with 1 TB of walnuts. Repeat the process 2 more times, with oats, pears and walnuts — the top two layers should be pear and walnut. Refrigerate the oats overnight. Eat cold or leave out for 15 minutes before consuming to temper.