A Moon Made of Cheese

Pork Soyaki Lo Mein With Baby Zucchini  by Catie Simpson  Ingredients 1 package lo mein noodles Soyaki sauce to taste 3 cloves garlic 1 tablespoon ground ginger two handfuls baby zucchini one handful shredded carrots 1/2 package Cruciferous Crunch, or 2 cups any kind of cabbage or greens 1 pound ground pork olive oil sesame seeds Sriracha sauce to taste Method  Bring a pot of salted water to boil in a large pot.  While your water is boiling, cook the ground pork in a large saute pan with salt and pepper until it is cooked through and evenly browned. When your water is at a full boil, add the lo mein noodles. Cook according to package instructions. Keep an eye on them as mine only took 3 minutes.  Drain your noodles and then toss in olive oil to prevent sticking. Transfer your pork out of your saute pan with a slotted spoon, keeping the fat in the pan. Set your pork aside.  Add a few glugs of olive oil to the rendered pork fat and quickly saute gar

  Cacio E Pepe Adapted from Bon Appétit Ingredients salt 6 oz. pasta (I used Trader Joe's organic spaghetti, a favorite of mine) 3 tbs. butter  2 tsp. freshly ground black pepper 1 cup Parmesan and Romano blend Method   Fill your biggest pasta pot and bring the water to a boil. Heavily salt the water. Add pasta and cook until it's 2 minutes away from being perfectly al dente. Save around a cup of the pasta water before draining. In the same pot melt 2 tbs. of your butter. Add the pepper and toast for about a minute. Add 1/2 a cup of the reserved pasta water to the pan and bring to a simmer.  Add pasta and remaining butter.  Reduce heat to low, and add cheese. Toss and cook until pasta is al dente. Add more water as needed. Serve with grated cheese and some more pepper on top. YOU GUYS. Can there be anything better than cheese, pasta, and butter? I'll wait. . . . See? You can't think of anything can you? It's that delectabl

    Coconut Crusted Tofu with Spicy Peanut Sauce Adapted from Well Vegan Ingredients For the Coconut Crusted Tofu 1 15 oz. package extra-firm tofu 1/4 cup soy sauce 1/4 cup brown sugar 1 small lime, juiced 1/2 tbs. fresh ginger, minced 2 tbs. flour 2 tbs. cornstarch 1/4 tsp. baking powder 3 tbs. cold water 1/2 cup panko bread crumbs 3/4 cup coconut powder or shredded unsweetened coconut (found with the Indian spices) 1/4 cup peanut oil (or enough to coat the bottom of your frying vessel) cooked rice for serving For the Spicy Peanut Sauce 2 tbs. peanut butter 1/4 cup soy sauce 1 heaping tsp. chili garlic paste splash rice wine vinegar  For the Roasted Veg 1 green bell pepper 1 red bell pepper handful snow peas 2 tablespoons olive oil 1 tablespoon rice wine vinegar salt and pepper Method Cut your tofu block in half and wrap them in paper towels. Place something heavy on top to help wring out the excess water. I generally place the