I know I’m late to the party, but Yossy Arefi’s recipes are the bomb.
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This looked very appealing to me even though I don’t like zucchini. Gift link.
I think it might also work pre-zucchini season with asparagus or sugar snaps.
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SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
I don’t like slow-cooking (InstantPot > CrockPot) so followed reviewers’ suggestions for doing it in the oven, and used breasts instead of thighs because that’s what we prefer. I also used a 28oz can of crushed tomatoes and thought it could actually be more tomato-y. I cut the red pepper back to 1/2 tsp but even that seemed too much.
I liked it, my family thought it was just okay. 
Here are the changes I made - plagiarized somewhat from a previous review: Used 1 lb chicken breasts, and Dutch oven. Sautéed s&p chicken on each side in olive oil til lightly browned, removed, added carrots, onion, garlic and cooked for 5 mins; added tomato paste and herbs/spices and cooked for several more mins. Added crushed tomatoes (1 big can) and chicken; cooked in oven at 300 for 2 hours (covered, stir halfway through).
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RED CURRY CHICKEN AND GREEN BEANS (pad prik king)
This was good as the base for a recipe, but I made a lot of tweaks:
b/s breasts instead of thighs
Less oil - I used 3T but 2 would have been enough
Hoisin sauce instead of oyster sauce (oops, was out of oyster sauce)
Extra green beans (12oz bag)
Less red curry paste to avoid over-spicy for the teen
Added some soy sauce (maybe 1T) for both salt and umami
Overall, we liked it pretty well - and it was definitely quick and easy.
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I’ve made this soup twice to use up tomatoes. I just cooked it on the stovetop. The first time, I put it through a food mill to get rid of the tomato skins and didn’t like the texture. It was too thick and just weird. Also, 3/4 cup of cream made it too creamy (can’t believe I’m saying that).
I made it again this week, and just whisked it after cooking and picked out the tomato skins as they got caught in the whisk. Much better texture. Used half a cup of cream and that was perfect for me.
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I’ve wanted to make this forever. When you made this on the stovetop, did you cook the lentils first ?
No because red lentils cook so fast. I think the recipe called for 4 hours in a slow cooker. I gave it an hour and that was plenty to reduce the big chunks of tomato and the lentils fell apart when I whisked it.
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It was good, different from the usual crispy chicken recipes.
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Another iteration of this keeper recipe. This time no veg as I am on the dreaded low residue regime. Still so very good!!!
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This had been in my recipe box for quite some time now — along with a myriad of other pasta recipes, and I made it today with a few tweaks:
- used olive oil and hella more garlic plus shallots
- plopped in a couple of spoons of Boursin garlic & chive instead of ricotta
- added a splash of white wine & light cream (vs. heavy cream)
- didn’t add any nuts, pine or otherwise. Walnuts might be nice, but not after toof surgery
- I also omitted the nutmeg bc while I think it generally is great with creamed spinach, I wanted none of it with pasta
- added sausage
Not a keeper nor a repeat for me. I might use the leftover spinach sauce for a shakshuka lunch tomorrow.
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Looks delicious!
I love fish, and I love tarter sauce, and I love fish with tarter sauce! Will have to try this one.
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I need to make that again soon!
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I made this again, using bbq pork instead of seafood. I think you could use any protein and it would still be delicious.
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Adding last night’s fried rice dinner/recipe to my long list of keepers from this resource:
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CREAMY TORTELLINI SOUP
Sometimes I am dumb. This was one of those times. I just kind of spaced out on the fact that I don’t like cream of tomato soup (truth), and instead listened to the many rave reviews. I wanted an easy, one pot meal. This fit the bill. And I definitely did like what the fennel seeds and zing of lemon juice gave this. But in the end it is really just cream of tomato soup with sausage and tortellini added, so I didn’t love it. But if you’re a fan of that soup, then you should try this. Easy, one pot, full meal.
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TFTOFTT! I’d posted that in one of the soup threads. I like cream of tomato quite a bit, and I wasn’t aware that it includes my beloved fennel seeds, so… I’ll be making this for sure 
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Fennel and lemon - two of my favorite ingredients.
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Same!
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