Sesame-Scallion
NoodlesACTIVE TIME 15 MINUTES
TOTAL TIME 15 MINUTES
SERVES 61 lb. spaghetti or other
long noodles
1/2 cup tahini, peanut butter,
or almond butter
3 Tbsp. soy sauce or tamari
2 Tbsp. grated fresh ginger
2 Tbsp. fresh lemon or lime
juice (from 1 lemon or lime)
1 Tbsp. toasted sesame oil
2 tsp. granulated sugar
3/4 tsp. kosher salt, divided
1/4 cup vegetable oil
1 bunch scallions (about 6),
thinly sliced
2 Tbsp. toasted sesame seeds
or chopped toasted nutsCOOK spaghetti in a large pot of
boiling salted water until tender,
10 to 12 minutes.
WHILE spaghetti cooks, combine
tahini, 1/2 cup water, soy sauce,
ginger, lemon juice, sesame oil,
sugar, and 1/2 teaspoon salt in a
food processor. Process until
smooth, scraping down sides
of bowl as needed.
DRAIN spaghetti and rinse under
cold water. Toss with tahini sauce.
HEAT vegetable oil in a medium
skillet over medium-high.
Add scallions and cook, stirring
occasionally, until mostly
golden, 2 to 3 minutes. Season
with remaining 1/4 teaspoon salt.
Add scallions and vegetable oil to
spaghetti and toss to combine.
Top with sesame seeds.Spiced Lentil Soup with
Walnuts and Cilantro
ACTIVE TIME 15 MINUTES
TOTAL TIME 1 HOUR
SERVES 6
2 large yellow onions, chopped
1 carrot, chopped
5 cloves garlic, chopped,
divided
1/2 cup olive oil, divided
1 Tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 1/2 tsp. kosher salt, divided
1 cup red, brown, or green
lentils, rinsed and picked over
8 cups low-sodium chicken
or vegetable broth
1/4 tsp. freshly ground black
pepper
1 Tbsp. fresh lemon juice plus
1 tsp. zest (from 1 lemon)
1/3 cup chopped walnuts
1/3 cup chopped fresh cilantro
leaves and stems
COMBINE onions, carrot, and 3
cloves garlic in a food processor;
pulse until finely chopped.
HEAT 1/4 cup oil in a large pot over
medium-high. Add onion mixture
and cook, stirring often, until soft-
ened, about 5 minutes. Add spices
and 1/2 teaspoon salt. Cook, stir-
ring, for 1 minute. Add lentils and
stir to coat. Add broth, pepper, and
remaining 1 teaspoon salt. Bring
to a simmer and cook, partially
covered, stirring occasionally,
until lentils are tender, 20 to 40
minutes, depending on type of
lentils (red will cook fastest; brown
and green could take 10 to 20 min-
utes more). Stir in lemon juice.
MEANWHILE, combine walnuts
with remaining 2 cloves garlic and
1/4 cup oil in a small skillet over
medium-low. Cook, stirring, until
walnuts are toasted and garlic is
fragrant, about 2 minutes. Stir in
cilantro and lemon zest. Serve
soup topped with walnut mixture.
Bacon and Onion
Croque MonsieurACTIVE TIME 30 MINUTES
TOTAL TIME 30 MINUTES
SERVES 412 oz. bacon (about 10 slices)
4 Tbsp. unsalted butter
4 Tbsp. all-purpose flour
1 1/2 cups whole milk
1 Tbsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. freshly ground black
pepper
4 oz. Parmesan cheese, grated
(about 1 cup), divided
8 slices sturdy bread, lightly
toasted
1/2 red onion, thinly sliced
into ringsPREHEAT oven to 400°F. Arrange
bacon in a single layer on a
foil-lined rimmed baking sheet.
Bake until crisp, 15 to 20 min-
utes, depending on thickness.
Drain on a paper-towel-lined plate.
MEANWHILE, melt butter in a
medium pot over medium. Whisk
in flour and cook, whisking con-
stantly, until slightly darkened,
1 to 2 minutes. Gradually whisk in
milk and bring to a simmer. Cook,
whisking often, until mixture is
smooth and slightly thickened,
1 to 2 minutes. Remove from heat
and whisk in mustard, salt, pep-
per, and half the cheese.
ARRANGE 4 slices bread on a
rimmed baking sheet. Spread
with half the cheese sauce.
Top with bacon and remaining
bread. Spread remaining cheese
sauce over sandwiches. Top
with a few onion rings and dust
with remaining cheese.
BAKE until bubbly, 10 to 12
minutes. Increase oven to broil.
Broil until golden brown, 1 to 2
minutes. Let cool slightly before
serving.