THE WORKBOOK
108 GH APRIL 2020 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE
POTATO SALAD
WITH RED ONION
VINAIGRETTE Q G V M
Active 15 min. | Total 30 min.2 lbs baby yellow potatoes
Kosher salt and pepper
1⁄2 medium red onion,
finely chopped
3 Tbsp white wine vinegar
3 Tbsp olive oil
1 tsp Dijon mustard
1⁄2 cup frozen peas, thawed
1⁄4 cup fresh dill, roughly chopped- Place potatoes in medium pot
and cover with cold water. Bring
to a boil, add 1⁄2 Tbsp salt, reduce
heat and simmer until just tender,
12 to 15 min. - Meanwhile, toss onion with vinegar
and 1⁄2 tsp each salt and pepper and
let sit, tossing occasionally. - Drain potatoes and run under
cold water to cool, then halve
any that are large. - Whisk oil and mustard into
vinegar mixture. Add potatoes and
toss to coat. Fold in peas and dill.
SERVES 6 About 185 cal, 7 g fat
(1 g sat), 4 g pro, 310 mg sodium,
30 g carb, 3 g fiber
ROASTED ASPARAGUS
WITH CREAMY
FETA Q G V M
Active 15 min. | Total 15 min.2 lbs asparagus, trimmed
2 Tbsp olive oil
Kosher salt and pepper
8 oz feta cheese
1⁄2 cup plain whole-milk yogurt
1 lemon- Heat oven to 425°F. On rimmed
baking sheet, toss asparagus with
oil and 1⁄2 tsp each salt and pepper.
Transfer half to second sheet and
arrange both in single layer. - Roast, shaking both trays once,
until asparagus is lightly charred
and just tender, 10 to 12 min. - Meanwhile, in food processor,
puree feta and yogurt until smooth.
Spread half of mixture onto platter. - Over each sheet of asparagus,
grate zest from half of lemon and
toss to combine. Arrange asparagus
on top of feta mixture and serve
with remaining feta mixture.
SERVES 6 About 170 cal, 13.5 g fat
(6.5 g sat), 8 g pro, 525 mg sodium,
6 g carb, 2 g fiber
HERB GOAT
CHEESE WITH PINK
PEPPERCORNS Q G V M
Active 10 min. | Total 10 min.1⁄4 cup olive oil
1 Tbsp finely grated Meyer
lemon zest plus 2 Tbsp juice
1⁄4 cup flat-leaf parsley, chopped
2 Tbsp fresh dill, chopped
2 Tbsp chopped fresh chives
1 Tbsp pink peppercorns,
roughly chopped
1 10-oz log fresh goat cheese
Baguette slices, for serving
Vegetables (such as
cucumbers, snap peas and
radishes), for serving- In small bowl, whisk together oil
and lemon juice. Transfer to serving
plate or platter. - In second bowl, combine herbs,
lemon zest and peppercorns; spread
on cutting board. - Place goat cheese log on top and
roll to evenly and completely coat
outside of cheese. Place on top of
oil mixture and serve with baguette
and vegetables.
SERVES 8 About 160 cal, 14.5 g fat
(6 g sat), 7 g pro, 165 mg sodium,
1 g carb, 0 g fiber
RICOTTA GNOCCHI
WITH TOASTED
GARLIC & WALNUTS V
Active 25 min. | Total 1 hr.For Gnocchi
1 15-oz container ricotta
(scant 2 cups)
1 large egg yolk
1 cup all-purpose flour,
plus additional 2 to 6 Tbsp
as needed
1⁄4cup grated Parmesan,
plus more for serving
2 cups baby spinach, chopped
1 cup fresh basil, chopped
Kosher salt and pepperFor Sauce
3 Tbsp olive oil
1⁄4cup walnuts, roughly chopped
2 cloves garlic, thinly sliced- In large bowl, combine ricotta and
egg yolk. Add 1 cup flour, Parmesan,
spinach, basil and 1⁄4 tsp each salt and
pepper. Fold together to make soft-
but-not-sticky dough; do not overmix.
Fold in remaining flour as needed. - Lightly flour large baking sheet.
With lightly floured hands, roll
dough into 2 logs, 1 in. wide and
about 8 in. long. Cut dough into 1-in.
pieces; transfer to prepared baking
sheet and refrigerate, covered
loosely in plastic, 30 min. - Meanwhile, heat oil in medium
skillet on medium. Add walnuts and
cook, stirring, 2 min. Add garlic and
cook, stirring, until nuts are lightly
toasted and garlic is golden brown,
1 min.; remove from heat. - Bring large pot of water to a boil;
add 1 Tbsp salt, then gnocchi, and
cook until all have risen to surface,
2 to 3 min., then 1 min. more.
Using large slotted spoon, transfer
gnocchi to skillet with walnuts,
tossing gently to coat. Serve
sprinkled with Parmesan if desired.
SERVES 4 About 515 cal, 31.5 g fat
(12 g sat), 21 g pro, 370 mg sodium,
37 g carb, 2 g fiber M
ike
Gar
ten.