pasta with sugar snap, lemon and ricotta

http://smittenkitchen.com/blog/2013/06/bowties-with-sugar-snaps-lemon-and-ricotta/

Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it

Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)

tofu with spicy marinade

http://www.purewow.com/entry_detail/recipe/6093#_is=1l1yr5yxndhyrv226383myys1

¼ cup roughly chopped garlic cloves (about 20 small to medium garlic cloves)
¼ cup finely chopped red onion (about ¼ medium onion)
¼ cup roughly chopped kalamata olives (about 8 olives)
4 firmly packed cups flat-leaf parsley leaves (from about 2 medium bunches)
¼ cup lightly packed oregano leaves
1 tablespoon plus 1 teaspoon paprika
1 tablespoon sugar
1 teaspoon cayenne pepper (optional)
1 teaspoon crushed red-pepper flakes
1 cup extra-virgin olive oil, plus more for brushing
1 tablespoon lime juice
1 tablespoon red wine vinegar
Sea salt
One 14- to 16-ounce package firm silken tofu

Directions

1. In the bowl of a food processor, combine the garlic with the red onion and olives; pulse until finely chopped but not pureed. Add the parsley and oregano, then pulse until the herbs are finely chopped but not pureed.
2. Transfer the herb mixture to a medium bowl and add the paprika, sugar, cayenne (if using) and red-pepper flakes. Pour in the olive oil, lime juice and red wine vinegar; stir until well combined. Season to taste with sea salt.
3. Pour ¼ cup of the marinade into a 9-inch square baking pan and spread it out to coat the bottom of the pan. Set aside the baking pan and the remaining marinade.
4. Cut the tofu crosswise into eight ½-inch-thick pieces. Set aside. Heat a grill pan or outdoor grill to high heat. Brush the tofu pieces evenly with olive oil and grill until distinct grill marks appear, about 2 minutes per side. Transfer the tofu to the baking pan, setting it atop the marinade. Pour the reserved marinade over the top of the tofu and spread to coat evenly. Cover the baking pan with plastic wrap and refrigerate the tofu for 8 hours or up to overnight.
5. Warm a medium skillet or stovetop griddle over medium heat. Remove the tofu slices from the marinade with a slotted spatula. (Some of the herbs will cling to the tofu; discard remaining marinade or reserve it for another use.) Working in batches, cook the tofu until heated through and crispy on the outside, 3 to 4 minutes per side.
6. Divide the tofu among four plates and serve immediately with desired accompaniments.

Read more: http://www.purewow.com/entry_detail/recipe/6093#_is=1l1yr5yxndhyrv226383myys1#ixzz2VeQyYLUd

kale and mint salad

http://food52.com/blog/6837-lacinato-kale-and-mint-salad-with-spicy-peanut-dressing

• 1 bunch (large) lacinato kale, chopped very small, almost minced
• 1 cup fresh mint, minced
• 1 cup walnuts, chopped

Spicy Peanut Dressing

• 3 tablespoons smooth natural peanut butter
• 3 tablespoons warm water
• 3 tablespoons rice wine vinegar
• 1 tablespoon pomegranate molasses
• 1 tablespoon soy sauce
• 1 teaspoon fresh garlic, minced
• 2 teaspoons fresh ginger, peeled and minced
• 1 teaspoon sesame oil
• 1 teaspoon dried red chili flakes

1. Toss the chopped kale, chopped mint and the walnuts together. If you haven't made the dressing yet, do that next.
2. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
3. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.