By Jennifer Segal, inspired by Marcella Hazan's Tomato Butter Sauce
Servings: About 3 cups, or enough for 1-1/2 pounds of pasta
4 poundsplum tomatoes (or two 28-ounce can diced plum tomatoes)
6 tablespoonsunsalted butter
4 tablespoonsolive oil
2medium yellow onions, peeled and cut in half
4 garlic cloves, peeled and smashed
2 tablespoonschopped fresh basil
If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)
Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Taste and adjust seasoning if necessary. Add basil right before serving.
6cupsshredded cabbage(I used a combo of green and red, you can use the pre-cut stuff)
1cupmatchstick carrots, roughly chopped
1red bell pepper, diced into matchsticks
1/2cupsliced green onions
1/3cupnatural creamy peanut butter
2Tbspfresh lime juice
1 1/2Tbsprice vinegar
1 1/2Tbspsoy sauce
1 1/2Tbsppacked brown sugar
1 1/2tspsesame oil
2tsppeeled and finely minced ginger
1large clove garlic, finely minced
Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings).
1/4cup (30 grams)cassava flour (or substitute tapioca starch or flour)
1pound (454 grams)chocolate, chopped (semisweet or dark up to 85%, depending on desired sweetness)
6tablespoons (3 ounces or 85 grams)unsalted butter, plus more for the pan
2teaspoons (8 ml)vanilla extract
1cup (200 grams)coconut sugar
Cocoa powder or confectioners sugar, for dusting (optional)
1. Preheat the oven to 350°F (177°C).
2. Line a 13-by-9 inch (33-by-22 cm) baking pan with parchment paper, leaving a couple inches paper overhang on all sides.
3. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).
4. Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it is completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.
5. In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture begins to turn to a pale tan and thickens, 4 to 6 minutes. Add the flour mixture, switch to a spoon, and beat just until incorporated. Pour the melted chocolate and butter into the mixture while stirring. Mix until everything is completely incorporated and smooth.
6. Scrape the batter into your prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. Let it cool completely before cutting into 2-inch (5-cm) squares. If desired, dust with cocoa powder or gluten-free confectioners’ sugar.