Chambord Hugo Spritz

Ingredients

• 3 parts prosecco
• 2 parts soda water 
• 1 part Chambord (black raspberry liqueur)
• 1 part St. Germain (elderflower liqueur)
• Ice
• Garnish: mint, raspberries, blackberries, etc.

1-2-3 Italian Cocktail

From here

Ingredients

• 1 part Campari
• 2 parts Prosecco
• 3 parts unsweetened cranberry juice
• Ice
• (Optional garnish: orange peel or similar)

Comments

• Optimal to make a pitcher of it with e.g. 1 part = 1 cup

Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

Adapted from here

Ingredients

• Kimchi Cheese Toastie 
• 4 slices sourdough 
• 1 cup vegan kimchi 
• 1/2 tbsp gochujang 
• 1 tsp sesame oil 
• 1 tsp toasted sesame seeds 
• 4 tbsp green onions 
• olive oil
• parmesan
• mozzarella
• cheddar 
• Tomato Gochujang Soup 
• 2 medium tomatoes 
• 1/2 medium carrot 
• 2 tsp gochujang 
• 150 g silken tofu (1/3 of a package)
• 3 tbsp nutritional yeast 
• 1 tsp mixed herbs aka italian herbs
• 2 cloves garlic
• 1/2 tsp salt
• Garnish
• olive oil
• chopped coriander

Instructions

1. Preheat oven to 400F. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
2. Combine vegan kimchi with gochujang, sesame oil, sesame seeds and green onions.
3. Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
4. Repeat this for a second sandwich if making two.
5. On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
6. Once grilled, slice the sandwiches in half and set them aside while you make the soup.
7. To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander.

Comments

• Only really makes 2 servings
• Soup is very rich; small portions are good
  
  

Potato Veggie Casserole

From here

Ingredients (seasoning)

• 3 tablespoons nutritional yeast
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry parsley
• ½ teaspoon dry thyme
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper

Ingredients (casserole)

▢

• 2 large Russet potatoes see note #1
• 2-3 tablespoons canola oil divided
• 1 small broccoli crown
• ½ medium zucchini
• 1 medium green bell pepper any variety works
• ½ small red onion
• 8 ounces baby bella mushrooms
• 15 ounce can chickpeas drained, rinsed, and patted dry
• 1-2 cups shredded mozzarella cheese
• balsamic glaze, to taste optional

Instructions

1. Preheat the oven to 400F.
2. In a small bowl or jar, whisk together the seasoning blend: nutritional yeast, salt, paprika, garlic powder, onion powder, parsley, thyme, chili powder, black pepper, and white pepper.
3. Clean the potatoes and dice them potatoes into ½-inch pieces. I keep the skins on the potatoes but you can peel them if you prefer.
4. Add the diced potatoes to a 9x13-inch or similarly sized baking dish. Drizzle with half of the oil (1 tablespoon) and half of the seasoning blend. Use a spatula to coat the potatoes well. Try to keep the potatoes from overlapping too much.
5. Roast the potatoes at 400F for 25 minutes, or until they are mostly done. They should be easy to mash, but not entirely roasted. Use a potato masher (or a fork) to smash about half of the potatoes in the baking dish.
6. While the potatoes roast, prep the vegetables. Cut the broccoli into small florets, thinly slice the zucchini into half moons, chop a bell pepper in to 1-inch pieces, thinly slice ½ of a small red onion, and remove the stems from the baby bella mushrooms. Quarter the mushroom caps.
7. Once the potatoes are removed from the oven and half are smashed, add the vegetables and drained chickpeas. Add the remaining oil (1 tablespoon or more as needed) and seasoning blend. Toss with a spatula to coat.
8. Return the baking dish to the oven for 20-25 minutes. If using a deep baking dish (like the one in the pictures), I recommend removing from the oven halfway through and and stirring.
9. Remove from the oven when the veggies are vivid and tender, but still with a slightly crisp texture. Top with 1 cup of shredded mozzarella. For a cheesier casserole, stir additional cheese into the veggies.
10. Bake until the cheese is golden and bubbling, another 5-10 minutes. Remove from the oven and drizzle with balsamic glaze (optional.) Enjoy!

Comments

Might be good to layer in the mozzarella rather than just put it on top

Pesto Beans

 

From here

Ingredients

• 8 tablespoons olive oil
• ¼ cup pine nuts or sliced almonds
• ½ teaspoon ground turmeric
• Salt and pepper
• 3 large shallots, sliced thinly (about 2 cups)
• 5 garlic cloves, sliced thinly
• 2 (15.5-ounce) cans cannellini beans or other creamy white beans, drained
• 1 cup vegetable or chicken stock
• 1 cup finely grated Parmesan (about 4 ounces), plus more for serving
• 1½ cups tightly packed basil leaves, preferably Genovese
• 1 lemon, cut into wedges, for serving

Instructions

1. Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.
2. Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.
3. In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.
4. Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.

Comments

Go a little lighter on the cheese

Curried Egg Salad Sandwiches

Modified from here

Ingredients

• 6 hard boiled eggs
• 1 unpeeled red apple, chopped
• ¾ cup dried cranberries
• ½ cup thinly sliced celery
• ¼ cup chopped pecans
• 2 tablespoons thinly sliced green onions
• ¾ cup mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon curry powder
• 12 slices bread
• 12 lettuce leaves

Instructions

Mix non-bread ingredients, then put on bread!

Cucumber Sandwiches

From here

Ingredients

• 1 English cucumber, peeled and sliced into thin rounds
• Salt
• 8 ounces whipped cream cheese
• ½ cup chopped fresh dill
• 28 slices soft white sandwich bread
• Freshly ground black pepper

Instructions

1. Place the cucumber rounds in a colander. Lightly salt them and let sit until water droplets form on the slices, 15 to 20 minutes. Lay out some paper towels or a clean kitchen towel, place the cucumber slices on top and pat them dry.
2. Mix the cream cheese and dill together in a small bowl. Season with salt to taste. Stack slices of white bread and cut off the crusts.
3. Slather each slice of bread with the cream cheese mixture. Put the cucumber rounds on half the slices of bread, overlapping the rounds slightly. Grind pepper on top and sandwich with the remaining slices of bread. Cut in half to make rectangles.

Comments

There's probably some trick to get them neater-looking...

Fried Pickles (Air Fryer)

 

From here

Ingredients

• 1 (16-ounce) jar dill pickle coins, drained
• 1 egg
• 1 cup panko breadcrumbs
• Extra-virgin olive oil, for drizzling
• Remoulade sauce, for dipping

Instructions

1. Preheat the air fryer to 370°F.
2. Use a clean kitchen towel or paper towels to pat the pickles dry. Set aside.
3. In a small bowl, whisk the egg. In a medium bowl, place the panko.
4. Dip the pickles into the egg and then into the panko. Place on a plate as you work and then drizzle the pickles with olive oil. Place in a single layer in the air fryer basket with a little space around each pickle. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 11 to 14 minutes, or until crisp and golden brown. The exact cooking time will depend on your air fryer.
5. Serve immediately with remoulade for dipping.

Comments

Fried for 10 mins on 400 degrees

Onion Rings (Air Fryer)

From here

Ingredients

• 1¼ cups panko bread crumbs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Heaping ½ teaspoon sea salt
• 2 large eggs
• ½ cup all-purpose flour
• 1 yellow onion, sliced into ½-inch rings
• Extra-virgin olive oil, for drizzling
• Tartar Sauce, optional, for dipping

Instructions

1. On a rimmed tray, mix the panko, garlic powder, onion powder, and salt. In a small shallow bowl, lightly beat the eggs. Place the flour in another small bowl.
2. Preheat the air fryer to 370°F.
3. Dip each onion ring into the flour, then tap to remove any excess flour. Dip it in the egg, coat with the panko mixture, and then place on a large plate.
4. Drizzle the onion rings with olive oil and transfer them to the air fryer basket, arranging them in a single layer with a little space around each ring. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 8 to 11 minutes, or until golden brown and crisp. Repeat with any remaining onion rings. Serve with tartar sauce, if desired.

Comments

French Fries (Air Fryer)

From here

Ingredients

• 1 large russet potato (about 8 ounces), cut into 1/4-inch-thick sticks
• 1 ½ tablespoons extra-virgin olive oil
• 1 ½ teaspoons kosher salt, more as needed
• ¼ cup mayonnaise
• 2 tablespoons sour cream or plain whole-milk Greek yogurt
• 1 tablespoon Dijon mustard
• ¼ teaspoon smoked paprika

Instructions

1. Put potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to overnight, stored in the refrigerator), then drain and pat very dry.
2. Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed baking sheet with paper towels.
3. In a dry bowl, toss potatoes with 1 tablespoon oil and 1 1/2 teaspoons salt. Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway. Transfer the potatoes to the baking sheet, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)
4. Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve taken them out, and drizzle with 1/2 tablespoon oil. Cook for until golden and crisp, about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt.
5. While the fries are cooking, make the sauce: In a small bowl, stir together mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for dipping.

Comments

Picture is 2x ingredients; Didn't do the optional step; Sauce wasn't amazing

Mango Lassi

From here

Ingredients

• 1 cup chopped very ripe mango, frozen chopped mango, or canned mango pulp
• 1 cup plain yogurt
• 1/2 cup milk
• 4 teaspoons honey or sugar, more or less to taste
• Dash ground cardamom, optional
• Ice, optional

Instructions

1. Put everything in the blender and blend!  Garnish with cardamom

Comments

Use 2 mangoes minimum; otherwise, it's way too milky/flavorless

Broccoli, Cheddar & Spinach Frittata

From here

Ingredients

• 8 eggs
• ½ cup milk of choice
• 2 small-to-medium cloves garlic, pressed or minced
• ½ teaspoon sea salt, divided
• Freshly ground black pepper
• 1 cup freshly grated cheddar cheese, divided
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• ⅓ cup water
• 2 cups thinly sliced broccoli florets
• 2 cups spinach, roughly chopped
• ⅓ cup thinly sliced green onions

Instructions

1. Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
2. In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
3. Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
4. Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
5. Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.

Comments

 Used 12 eggs (and similar proportional increases of other ingredients) to fill a baking pan

Red Lentil Barley Stew

 

From here

Ingredients

• 3 tablespoons extra-virgin olive oil, more for drizzling
• 2 leeks, white and light green parts, sliced into half-moons, or 1 cup sliced onion
• 3 carrots, diced
• 1 cup chopped fennel, fronds reserved
• 1 bunch cilantro, leaves and stems mostly separated and chopped (don’t worry too much about leaves and stems mingling)
• 3 garlic cloves, minced
• 1½ teaspoons fine sea or table salt, more to taste
• 2 tablespoons tomato paste
• 1 tablespoon baharat or garam masala
• ½ teaspoon ground turmeric
• 1 cinnamon stick
• 2 quarts vegetable or chicken broth
• 1 cup pearled barley
• 1 cup red lentils
• 1 to 2 tablespoons fresh lemon juice, plus lemon wedges for serving

Instructions

1. In a large Dutch oven or soup pot, heat oil over medium-high. Add leeks and cook, stirring often, until tender and beginning to brown, about 10 minutes.
2. Stir in carrots, fennel, cilantro stems, garlic and salt. Cook until the garlic is fragrant, about 2 minutes. Stir in tomato paste, baharat, turmeric and cinnamon stick, and cook until the tomato paste begins to caramelize, about 2 minutes.
3. Add the broth, barley and red lentils, and bring to a boil. Lower heat and simmer for 1 hour to 1 ½ hours, stirring occasionally, until the barley and lentils are tender. (Add some water if the pot starts to look dry; this can be as thick or soupy as you like.)
4. Stir in a tablespoon of lemon juice and the chopped cilantro leaves. Taste stew and add salt and lemon juice if needed (you might need a lot more salt if you started with unsalted broth). Serve in bowls drizzled with olive oil and garnished with chopped fennel fronds.

Comments

• I just tossed all of the cilantro in at the start; worked fine
• Skipped the fennel

Buffalo Cauliflower Dip

From here

Ingredients

• 1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets (about 4 cups)
• 1 tablespoon olive oil
• Kosher salt and black pepper
• 2 tablespoons unsalted butter
• ½ cup Buffalo-style hot sauce, such as Frank’s
• 4 ounces cream cheese, cut into pieces and softened (about 1/2 cup)
• ¼ cup sour cream
• ½ cup freshly shredded Cheddar (about 2 ounces)
• ¼ cup crumbled blue cheese (about 1 ounce)
• 1 ½ teaspoons finely chopped chives or scallions, or to taste
• Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving

Instructions

1. Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
2. Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
3. Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
4. Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
5. Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes.
6. Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.

Comments

• First step is kind of weird; there's probably a better way to steam (or pressure cook?) the cauliflower to soften it up
• Cut the florets into as small pieces as possible (or perhaps even rice them?)
• More blue cheese = better

Mushroom Risotto With Peas

From here

Ingredients

• 6 to 7cups chicken, vegetable or garlic broth or stock, as needed
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• ½ cup finely chopped onion, or 2 shallots, minced
• ¾ to 1pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves or chopped sage
• 1½ cups arborio or carnaroli rice
• ½ cup dry white wine, such as pinot grigio or sauvignon blanc
• 1 cup frozen peas, thawed (optional)
• 2 tablespoons chopped fresh parsley
• ½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Instructions

1. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
3. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
5. Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
6. Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Comments

• Requires a lot of chopping and stirring
• Go heavy on spices 

Broccoli Cheddar Nuggets

Ingredients

• 16 oz steamed and blended broccoli
• 2 cups shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 teaspoon dried basil leaves
• 1 teaspoon dry oregano
• 1 cup bread crumbs
• 3 large eggs, whisked

Instructions

1. Blend the broccoli 
2. Mix the rest of the ingredients together
3. Add the blended broccoli to the mix and stir to mix
4. Ball the mix into two-tablespoon portions and place on a cookie sheet
5. Bake at 400 degrees for 15 mins, then flip and bake for another 15 minutes

Comments

Brussels Sprouts With Walnuts and Pomegranate

 

From here

Ingredients

• 1½ pounds brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Kosher salt and black pepper
• ¼ cup roughly chopped walnuts
• 2 tablespoons pomegranate seeds, plus more to taste
• Pomegranate molasses, for drizzling (optional)
• Flaky salt, to serve

Instructions

1. Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
2. Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
3. When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

Comments

• Could use more walnuts
• One pomegranate suffices for seeds

Gochujang Potato Stew

From here

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 large red onion, coarsely chopped
• Salt and black pepper
• 5 large garlic cloves, coarsely chopped
• 3 tablespoons gochujang, plus more to taste
• 3 cups vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon honey or dark brown sugar
• 1 pound baby gold or fingerling potatoes, large ones halved
• 1 (15-ounce) can cannellini or butter beans, rinsed
• 1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups)
• Cooked white rice, for serving
• Sour cream and chopped flat-leaf parsley (both optional), for serving

Instructions

1. Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.
   
2. Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.
3. Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.

Comments

• Chop the potatoes finer
• More greens!

Baked Spanakopita Pasta With Greens and Feta

From here (mirror)

Ingredients

• Kosher salt and black pepper
• 4cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
• 4cups chopped arugula, watercress or other peppery greens
• 1cup chopped fresh dill or parsley leaves and tender stems, or a combination
• 6scallions, trimmed and thinly sliced, whites and dark green parts separated
• 1pound tubular or curvy pasta, like rigatoni or fusilli
• 2tablespoons unsalted butter
• 4garlic cloves, peeled and thinly sliced
• 8ounces cream cheese (1 cup), cut into ½-inch cubes
• 4ounces mozzarella, grated (1 cup)
• 4ounces crumbled feta (1 cup)

Instructions

1. Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
2. In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
3. Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
4. Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
5. Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

Comments

• Chop up the greens a bit before putting them in the pot, otherwise they'll bunch up together in clumps
• Buy already-crumbled feta instead of a block of feta to more easily sprinkle on top towards the end
• Goes well with: Pita chips, olives, other Mediterranean stuff 
• Step #2 is a bit strange; squeezing seems unnecessary, as is reusing the baking dish

Tomato Soup (Instant Pot)

From here

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 5 cloves garlic, diced
• 1 cup vegetable stock (250 ml)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian herbs or dried basil
• 6 sun-dried tomatoes (in oil)
• 4 x 15 oz cans of whole Italian tomatoes
• 1 tablespoon sugar
• 1/2 cup thickened cream or sour cream
• To serve: croutons and Parmesan cheese

Instructions

• Turn the Instant Pot on and press the Saute button. Add two tablespoons of olive oil and onions and cook for 5-6 minutes, stirring a few times, until slightly translucent and browned. Now add the garlic and stir, cook for 1 minute.
• Pour in 1 cup of stock to deglaze the pot. Stir and scrape the bottom with a spatula to prevent a possible BURN error that might happen if anything is stuck. Press Cancel to stop the Saute process.
• Add the tomatoes and all the juices from the cans. Follow with the remaining ingredients except for cream. Stir through briefly and pop the lid on top.
• Secure the lid and press the Pressure Cook/Manual button. Adjust the time to 5 minutes, on HIGH pressure. The Instant Pot will take about 10-12 minutes to come to pressure and then the 5-minute countdown will begin. Once the timer is done allow the pressure to release naturally for 5 minutes and then use the quick release button/lever to let off the remaining pressure.
• Open the lid and stir the soup. Use an immersion stick blender to puree the soup. You can also use a food processor and puree the soup in batches, make sure to cool it slightly first.
• Finish the soup by stirring in the cream and tasting for salt. Serve with grated Parmesan cheese and croutons or grilled toast on the side. Cheese toasties are fabulous with tomato soup!

Comments

• Goes well with grilled cheese sandwiches