How to Make Cold Brew Coffee

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Learn how to make cold brew at home! I like making a big batch of this concentrate and storing it in the fridge for quick, easy cups of iced coffee throughout the week.

Prep Time: 10 minutes, Steeping Time: 12 hours,  Serves 4

Ingredients

▢1½ cups coarsely ground coffee
▢3 cups filtered water, plus more for serving
▢Milk or plant milk, optional, for serving

Instructions
Place the ground coffee in a 28-ounce Mason jar, or similar. Add the water, then stir. Cover and set aside for 12 to 24 hours at room temperature.
Spread a piece of cheesecloth or paper coffee filters in a fine mesh strainer and place it over a large bowl. Pour the coffee into the bowl to strain it. Store the strained coffee in the fridge for up to a week.
When ready to serve, pour ¾ cup of the concentrate over ice. If the coffee is stronger than you’d like, dilute it with water or milk, as desired. I like a 1:1 ratio of cold brew concentrate to extra water or milk. Feel free to adjust the ratios to your liking, adding more coffee, water, and/or milk to taste.

Sheet Pan Gnocchi

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This sheet pan gnocchi recipe is one of our favorite easy dinners! Store-bought gnocchi roasts alongside fresh veggies and tangy feta cheese. No boiling required!

Prep Time: 10 minutes , Cook Time: 30 minutes ,Total Time: 40 minutes
Serves 4

Equipment
baking sheet
Parchment Paper
Ingredients

▢1 pound store-bought potato gnocchi (we like Isola)
▢1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
▢1 pint cherry tomatoes
▢½ small red onion, thinly sliced
▢2 garlic cloves, sliced
▢2 tablespoons extra-virgin olive oil
▢½ teaspoon sea salt
▢½ teaspoon fresh thyme leaves
▢½ teaspoon za’atar
▢¼ teaspoon red pepper flakes
▢Freshly ground black pepper
▢6 ounces feta cheese, torn into 1-inch chunks
▢Fresh parsley, for garnish, optional

Instructions

Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.

 

Lemon Pasta

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This lemon pasta recipe is my take on Italian pasta al limone. A great pasta recipe for the dinner meal.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes m
Serves 2

Equipment
large skillet
Ingredients

▢8 ounces spaghetti
▢4 tablespoons unsalted butter, sliced into pats
▢2 tablespoons lemon zest, plus more for garnish
▢2 garlic cloves, minced
▢½ cup freshly grated Parmesan cheese, plus more for serving
▢1 tablespoon fresh lemon juice, plus more to taste
▢Sea salt and freshly ground black pepper
▢Chopped fresh parsley or basil leaves, for garnish

Instructions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.
A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.

When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.
Garnish with more lemon zest and fresh parsley. Serve with more cheese.