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Recipes
Heirloom Tomato Panzanella
By Pollin
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients
- 2 * 2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
- 1/4 * 1/4 cup minced red onion
- 2 * 2 teaspoons minced garlic
- 1/2 * 1/2 cup extra-virgin olive oil
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons chopped fresh basil leaves
- 1 * 1 tablespoon chopped fresh tarragon leaves
- 1 * 1 teaspoon sea salt, preferably gray salt
- * Several grinds black pepper
- * Panzanella Croutons, recipe follows
- 2 * 2 cups trimmed arugula
- * Wedge Parmesan, for shaving
- Croutons
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 6 cups crustless cubed day-old bread (1/2-inch cubes)
- Sea salt, preferably gray salt, and freshly ground black pepper
- 6 tablespoons finely grated Parmesan
Pad Thai Casserole
By Pollin
Preheat the oven to 400 degrees F
- 1 medium spaghetti squash
- For the pad thai sauce
- 1/3 cup sunflower seed butter
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon fresh ginger
- 2 cloves of garlic, minced
- For the casserole
- 2 tablespoons ghee
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 pound ground chicken
- salt and pepper, to taste
- 1 tablespoon sriracha
- 1/2 teaspoon red pepper flakes
- 3 eggs, whisked
- For the garnishes
- 2 fresno peppers, sliced
- 1/3 cup cashews, chopped
- 3 green onions, sliced
- cilantro, chopped
Garlicky Angel Hair with Grape Tomatoes
By Pollin
Bring a large pot of salted water to a boil
- 2 pt. grape tomatoes (about 20 oz.)
- 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
- Kosher salt
- 4 large or 5 small cloves garlic
- Large pinch crushed red pepper flakes
- 12 large fresh basil leaves
- 5 oz. dried angel hair pasta
- Freshly ground black pepper
- 1/3 cup freshly grated Parmigiano-Reggiano
Zucchini Bread
By Pollin
Preheat oven to 350 degrees F
- 3 1/4 * 3 1/4 cups all-purpose flour
- 1 1/2 * 1 1/2 teaspoons salt
- 1 * 1 teaspoon ground nutmeg
- 2 * 2 teaspoons baking soda
- 1 * 1 teaspoon ground cinnamon
- 3 * 3 cups sugar
- 1 * 1 cup vegetable oil
- 4 * 4 eggs, beaten
- 1/3 * 1/3 cup water
- 2 * 2 cups grated zucchini
- 1 * 1 teaspoon lemon juice
- 1 * 1 cup chopped walnuts or pecans
Maple-Mustard Glazed Salmon
By Pollin
Preheat oven to 350 degrees
- 1/4 cup maple syrup
- 3 Tbsp. Coarse-grain mustard
- 2 Tbsp. light brown sugar
- 4 (6 oz.) salmon fillets
Penne with Artichokes & Feta
By Pollin
Bring a large pot of water to a full boil and add the pasta and 1 Tbs
- 10 oz dried penne rigate (about 3 cups)
- Coarse salt
- 8 slices bacon
- 1 small onion, thinly sliced (I use red)
- 1 package (9 oz.) frozen quartered artichoke hearts, thawed, drained and cut in half
- 1 cup low-salt chicken broth
- 1/3 cup pitted kalamata olives, roughly chopped
- 1 roasted red bell pepper, roughly chopped
- 4 oz. (3/4 cup) crumbled feta cheese
- Freshly ground black pepper
- 3 Tbs. chopped fresh flat-leaf parsley
Mark Bittman's Salmon Burger Recipe
By Pollin
Method Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into...
- 1 1/2 pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into 1-inch chunks
- 1/2 cup coarse bread crumbs
- 1 tablespoon capers, drained
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Honey Ricotta Cheesecake
By Pollin
Preheat the oven to 350 degrees F
- 8 * 8 ounces purchased biscotti
- 6 * 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 * 1 (12-ounce) container fresh whole milk ricotta, drained
- 2 * 2 (8-ounce) packages cream cheese, room temperature
- 3/4 * 3/4 cup sugar
- 1/4 * 1/4 cup orange blossom or clover honey
- 1 * 1 tablespoon orange zest
- 4 * 4 large eggs
Pork Tenderloin Honey Balsamic
By Pollin
In a large baking dish, combine honey, mustard, balsamic vinegar, olive oil, garlic, salt and pepper
- 2 tbs liquid honey
- 2 tbs Dijon mustard
- 2 tbs balsamic vinegar
- 1 tbs olive oil
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 pork tenderloins
Chicken Tortilla Soup
By Pollin
In a crockpot or large dutch oven over med-high heat, place a dash of olive oil and about 1/4 cup chicken broth
- 2 large chicken breasts, skin removed and cut into 1/2 inch strips
- 1 28oz can of diced tomatoes
- 32 ounces organic chicken broth
- 1 sweet onion, diced
- 2 jalepenos, de-seeded and diced
- 2 cups of shredded carrots
- 2 cups chopped celery
- 1 bunch of cilantro chopped fine
- 4 cloves of garlic, minced – I always use one of these
- 2 Tbs tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- sea salt & fresh cracked pepper to taste
- olive oil
- 1-2 cups water