Staying In: Immunity Boosting Recipes
In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked our partner The Culinistas to share some of their best recipes with us that you can make using pantry staples.
This week, we're sharing four recipes – Mushroom Pho, Parsley Pesto Broc & Beans, Roasted Red Pepper Frittata and Spinach & Garlic Cauli Rice – which help boost your immune system. Keep checking in every week for another recipe. And as always, make sure you wash your hands before you eat!
Mushroom Pho
Serves 4 | Prep time: 20 minutes | Cook time: 45 minutes
Ingredients
| ∙ ¼ cup olive oil, divided ∙ 3 cups shiitake mushrooms, stems removed & reserved, chopped ∙ 3 cups oyster mushrooms, stems removed & reserved, chopped ∙ 1 bunch Swiss chard, stems removed & reserved, chopped ∙ 1 cup basil, stems removed & reserved, for serving ∙ 1 TB allspice berries ∙ 1 TB black peppercorns ∙ 2 tsp cumin seed |
∙ 1 tsp onion powder ∙ ½ tsp cayenne ∙ 3 cardamom pods, crushed ∙ 1 box (8 oz) rice noodles ∙ Salt & freshly ground pepper, to taste ∙ 1 cup bean sprouts, for serving ∙ 2 serrano chilies, sliced, for serving ∙ Lime wedges, for serving |
Directions
1. Make a spiced broth: In a large pot, heat 2 TB oil over medium heat. Add mushroom stems, Swiss chard stems, basil stems, allspice, black peppercorns, cumin, onion powder, cayenne, cardamom and water, and bring to a boil. Reduce heat and simmer for 15 minutes, then strain and reserve the broth in a bowl.
2. In the same pot, heat 2 TB oil over medium-high. Add mushrooms & sauté until tender, 10 minutes. Add Swiss chard and sauté until soft, 4 minutes. Add back broth, simmer for 15 minutes, and season with salt & pepper.
3. Bring a large pot of salted water to a boil, remove from heat and add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand).
4. Drain and rinse under cold running water.
5. Serve pho with noodles, basil, bean sprouts, chilies & lime.
Subs: Use whatever spices and veg trim you have on hand for the broth (if you have chicken bones those work great as well!)
Parsley Pesto Broc & Beans
Serves 4-6 | Prep time: 20 minutes | Cook time: 25 minutes
Ingredients
| ∙ 2 medium (1 pound) heads broccoli ∙ ¾ cup extra virgin olive oil, divided ∙ ½ tsp onion powder ∙ ¼ tsp cayenne 2 cups (8 ounces) green beans, cut in 2-inch pieces ∙ 2 cups parsley + more for garnish, packed |
∙ ½ cup walnuts + more for garnish, roasted, chopped ∙ ¼ cup pecorino romano + more for garnish, shaved ∙ 2 TB lemon juice ∙ 1 TB lemon zest ∙ Salt & freshly ground black pepper, to taste |
Directions
1. Preheat oven to 375ºF.
2. Break down the broccoli into small florets. Peel the fibrous skin of the stems and then thinly slice on a bias. Mix the florettes, stems, ¼ cup olive oil, onion powder, cayenne, and salt and pepper to taste. Transfer onto a parchment-lined baking sheet and roast until tender, 20 to 25 minutes.
3. In a pot of boiling salted water, blanch the green beans, 5 to 6 minutes. Strain and shock the greens beans in ice water. Once completely cooled, strain the green beans and dry completely.
4. In a blender, add parsley, walnuts, pecorino, lemon juice and zest and season with salt and pepper to taste. Blend the mixture on high and stream in remaining ½ cup olive oil slowly as the motor is running.
5. In a large mixing bowl, toss the broccoli and green beans and dress with the parsley vinaigrette to taste. Transfer the mixture to a serving platter and garnish with parsley leaves, walnuts, pecorino, pepper and a few drizzles of any leftover pesto.
Subs: Consider swapping out parsley for another soft herb like basil. Other beans like cannellini or great northerns are perfect for this pesto party.
Roasted Red Pepper Frittata
Serves 9 | Prep time: 20 minutes | Cook time: 40 minutes
Ingredients
| ∙ 2 bunches Lacinato kale, ribs removed, chopped ∙ 3 red peppers, stemmed, seeded, chopped ∙ ¾ cup sheep’s milk feta, crumbled ∙ ½ cup basil, chopped ∙ 12 eggs |
∙ 3 TB olive oil, plus more for greasing ∙ 1 tsp ground allspice, divided ∙ 1 tsp cumin ∙ ½ tsp onion powder ∙ ¼ tsp cayenne ∙ Salt & freshly ground black pepper, to taste |
Directions
1. Preheat oven to 350ºF.
2. In a large sauté pan, heat oil. Add red peppers, ½ tsp allspice, cumin, onion powder, and cayenne and cook until soft, 10 to 12 minutes.
3. Add kale to the pan and sauté until tender, 6 to 7 minutes. Turn off heat and stir in feta and basil. Set aside and let the veggies completely cool.
4. In a large bowl, whisk eggs and remaining ½ tsp allspice. Stir in cooled sautéed mixture and season with salt and pepper to taste.
5. In a greased deep baking dish, add egg mixture and bake until center is set, 40 to 45 minutes.
6. Let the frittata cool for 10 to 15 minutes and then cut into 9 even squares.
Subs: Frittata is a great way of using up veg that’s on its last legs, whether that is half an onion from the night before, spinach beginning to wilt, or a lonely pantry sweet potato.
Spinach & Garlic Cauli Rice
Serves 4 -6| Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
| ∙ 4 cups (1 medium head) riced cauliflower ∙ 3 cups spinach, roughly chopped ∙ 3 TB olive oil ∙ 4 cloves garlic, sliced ∙ 4 scallions, thinly sliced on a bias, plus more for garnish |
∙ ¼ cup sesame seeds, toasted, plus more for garnish ∙ 2 tsp lime zest ∙ 2 TB lime juice ∙ Salt & freshly ground black pepper, to taste |
Directions
1. In a large sauté pan over medium-low heat, add oil. Sauté garlic and scallions until aromatic and softened but not golden brown in color, 2 to 3 minutes.
2. Increase to medium heat, add cauliflower, stir constantly to prevent browning, and cook until tender, 8 to 10 minutes.
3. Add spinach and continue to stir until fully incorporated and wilted, 2 to 3 minutes.
4. Turn off heat, add sesame seeds, lime juice and zest and season to taste with salt and pepper.
5. Transfer to a serving bowl and garnish with scallions and sesame seeds.
Subs: Don’t have spinach on hand? Any other leafy green will do, kale is particularly delicious in this recipe.
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