Brothy Chickpeas
December 15, 2025
Alison Roman 2024 svs 6-10 275° 10-12 hours! keeps 5 days ahead refrigerated, just reheat. Cook and serve with 12 hour oven roasted lamb.
INGREDIENTS
1 lb dry chickpeas
2 large shallots sliced 1/4″ (or large onion)
1 garlic head/entire bulb, sliced in half crosswise -horizontally.
2 tsp crushed red pepper flakes
2 bay leaves (OR sprigs of rosemary &thyme or oregano)
1 1/2 TB Kosher Salt & pepper
1/4 C olive oil
for serving: Calabrian chili paste, oil etc, halved lemon to juice over.
DIRECTIONS
- In large oven safe pot with lid: chickpeas, shallots, bay leaves and pepper flakes, add S & P, pour 1/4 C oil over top. Fill with water covering peas with 2 ” water (~10 C or more). Cover and cook inwoven 10-12 hours!
- Serve chickpeas with some broth and, if wanted, more Calabrian chilis, pepper flakes & squeeze of lemon.
Green Lentils
January 31, 2024
DePuy lentils (French green lentils)
Sauteé Chopped
1/2 C onion
Carrot
celery
Add 1 C dry Lentils and 2 C water/broth
Simmer 30 minutes
Add 2 C spinach and 2 TB dijon, cover and let sit 5 minutes
Top with creme fraiche
Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Roasted Tomato Anchovy Bucatini
January 2, 2023
Alison Roman SVG: 4
INGREDIENTS
1/4 C olive oil
1/2 small red onion thinly sliced
4 anchovy fillets in oil
chili flakes
2 TBs tomato paste
400g/14 oz can whole peeled tomatoes (crush)
340g/12oz bucatini or spaghetti
Sweet Italian sausage, crumbled, cooked separately (optional)
Parmesan cheese
DIRECTIONS
- Boil large pot salted water
- Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
- ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
- Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
- Serve in bowls, top with parmesan cheese
ps, sauce can be made days ahead of time.
Mashed Potatoes Chives and Cream
November 21, 2018
Tyler Florence recipe. svgs 6-8. Use Ricer. QED!
INGREDIENTS:
- 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
- Bay leaf
- 2 TB salt
- 2 C whipped cream
- 3 TB unsalted butter
- 2 TB chopped chives
DIRECTIONS
- Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
- Drain, remove Bay leaf.
- Warm cream and butter in sauce pan
- Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
- top with chopped chives
Farro Cucumber Dried Cherries chèvre
August 7, 2018
Very easy, quick, QED
- 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain
ADD
- Chèvre
- walnuts
- cucumber – quarter lengthwise, slice
- red pepper
- dried cherries
- Tuscan Kale
- s & p
Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
Quinoa, Roasted Butternut Squash & Spinach
January 7, 2018
2017 4 svgs, 400° oven
- 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
- 5 TB olive oil
- 2 tsp fresh thyme leaves chopped
- s & p
- ¼ C pistachios (toast 5 min, 400°)
- 1 ½ C quinoa
- 4 C broth (vegetable or water for Quinoa)
- ¼ C cranberries
- 1 TB white wine vinegar
- 3 oz baby spinach
A. Roast cubed squash tossed with 3 TB oil, thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.
B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.
C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).
Olsson Recipes 