Someone open a window because it's getting steamy in here! Oh wait—that's just us cooking our favorite meals for our loved ones. We don't know about you, but food = our love language. At Stojo HQ, we're BIG TIME burgeoning chefs who like to get our hands dirty in the kitchen. So! We wanted to bring you some of our favorite recipes to make during the season of looove. And, after you nail these recipes, post a photo and tag us on Instagram (@stojo) for a special shout out!
Penne alla Vodka
1 lb cooked penne pasta
½ cup butter
Handful fresh basil
1 tsp salt
½ tsp pepper
1 tsp garlic powder (or 4-6 cloves)
½ tsp crushed red pepper
8 oz heavy cream
½ cup grated parmesan cheese
½ cup vodka
1 can crushed tomatoes (16 oz)
1. Melt the butter in a saucepan. Once the butter is completely melted, add in the basil, salt, pepper, garlic, red pepper and vodka, stirring occasionally.
2. In a separate pan, add crushed tomatoes on high heat until simmering.
3. Add the cooked pasta, butter mixture, and heavy cream to your crushed tomatoes. Cover and cook over low heat for about 10 minutes, stirring occasionally.
4. Top with parmesan cheese and serve!
Fresh Arugula Salad
2 cups of arugula
1 cup of cherry tomatoes sliced lengthwise
1 cup of cucumber chopped
⅓ cup radishes sliced
⅓ cup pistachios chopped
Shaved parmesan for topping
Squeeze of lemon
2 tbsp of olive oil
1. Start with your arugula as the base.
2. Toss in tomatoes, cucumbers, radishes, and pistachios.
3. Top with the parmesan, a squeeze of lemon for vibrancy, and a drizzle of olive oil.
Brothy Beans by Alison Roman
¼ cup olive oil
2 small or 1 large onion, quartered through the root (I don’t peel)
1 or 2 heads garlic, halved crosswise (I don’t peel)
1 lemon, halved crosswise
1 small bunch or a few sprigs of dried herbs like: oregano, marjoram, thyme, or rosemary
A few dried chiles (or one fresh one, halved lengthwise)
1 pound dried beans (about 2 cups)
6 cups water
Kosher salt
1. Heat the olive oil over medium heat in a large pot.
2. Add in the onions, garlic, and lemon and cook until they are caramelized and the onion is transparent in color.
3. Add in the herbs and chiles until fragrant.
4. Add in beans and water, season with salt, and bring to a boil.
5. Turn down the heat to a simmer and leave the pot uncovered. Cook until they taste done. This could be anywhere from 50 to 120 minutes.
Pistachio Pinwheels - From Dessert Person by Claire Saffitz
⅔ cup shelled pistachios
12 tbsp of unsalted butter at room temperature
¾ cup plus 2 tbsp powdered sugar
2 large egg yolks
½ tsp almond extract
1 cup all purpose flour
1/2 tsp kosher salt
1⅓ almond flour
½ cup demerara sugar
1. Grind the pistachios in a food processor until ground but not yet a paste. Set aside.
2. Add the butter and powdered sugar into the food processor until smooth.
3. Add in the egg yolks and almond extract and process until mixture lightens out.
4. Then add in the flour and salt and pulse until the dough forms.
5. Remove two thirds of the dough to a medium bowl and add the almond flour to the bowl. Combine until uniform.
6. Scrape the dough onto a piece of parchment paper and poll into a quarter inch thick slab.
7. Refrigerate 10 minutes or until the dough is firm.
8. Meanwhile add the pistachios to the rest of the dough in the food processor and pulse until well blended.
9. Remove the almond dough from the fridge and spread the pistachio mixture on top in an even layer. Starting at one long end of the slab, roll the dough into a tight spiral until you get it in a log.
10. Chill the dough until very firm, about 1 hour.
11. Remove the chilled dough from the fridge, cut into 1/2 inch pieces and put on a parchment lined baking sheet.
12. Bake at 350 degrees Fahrenheit for 15-20 minutes.
13. Remove from the oven and let cool!
Bon appétit from our kitchens to yours.
xoxo, Team Stojo