Jennifer Ophir

Chadwick Boyd invited me to develop recipes based on his ideas, for his brand partnership with Nature Sweet tomatoes.

Click on each image for the recipe.

POWERHOUSE LASAGNA

Jennifer Ophir for The Drew Barrymore Show

October 23, 2020 appearance


TOTAL TIME: 1 hour 30 minutes

ACTIVE TIME: 45 minutes

INACTIVE TIME: 45 minutes

SERVES: 9 as a hearty main course

INGREDIENTS:

5-6 FAT/wide zucchini (about 3-4 pounds)

2 TB olive oil + more for brushing

2 tsp kosher salt, divided + more as needed

Freshly ground pepper

Two 10-oz pkgs frozen spinach, defrosted and drained

Two 10-oz pkgs frozen kale (or any other hearty green), defrosted and drained

16 oz (1 pound) low-moisture part-skim ricotta

2 large eggs, lightly beaten

3/4 cup grated parmesan, divided

1 cup sliced scallions (from about 7-9 whole)

1 packed cup (1.5 oz) roughly chopped fresh basil + extra whole leaves for garnish

½ tsp red chili flake

3 cups (24 oz) of your favorite tomato sauce

1½ cups (6 oz) shredded mozzarella

SPECIAL EQUIPMENT:

Mandolin

Pastry brush

9x9 casserole dish or baking pan

PROCEDURE:

Position your racks in the top and bottom thirds of the oven.  Preheat to 450 degrees.  Brush 1 TB of olive oil each onto two half sheet pans and set aside.

Chop off the top and bottom of your zucchini and discard.  With your mandolin, shave a 3 mm (1/8”) thick strip lengthwise to create a “lasagna sheet”; you want them 1½” or wider.  Save the first few and last few strips for another use, since they will be too narrow.

Continue to create “lasagna sheets” with the remaining zucchini.  You should have about 45-50 sheets of various lengths.  On your prepared trays, lay the zucchini sheets next to each other but not overlapping.  Brush each lightly with olive oil. Sprinkle 1/8 tsp of salt per tray, and a little bit of pepper.  Cook for 14-15 minutes until the zucchini sheets are slightly wrinkled and lightly browned in some spots.  Gingerly remove the zucchini strips and place them on a paper towel-lined tray.  Do not stack them; keep a paper towel between each layer.   It’s ok if some rip, keep them together as much as possible.  If you have any remaining sheets, wipe the sheet tray and repeat the procedure.  Let cool.

Reduce oven temperature to 400

While the zucchini is in the oven, prepare your powerhouse green mixture.  Squeeze as much water as you can from the defrosted greens; there will be a LOT of water and this will be an arm workout.  You want your greens to feel almost dry, so your lasagna doesn’t come out drippy.  Pro Tip: wring the greens in batches in a clean dish towel over the sink.  Use as much arm strength as you have!

Once your greens are dry-ish, chop, and if they are clumpy, loosen them up with your fingers.  You should have about 5 loosely packed cups of greens.  Add them to a large bowl, along with the ricotta, eggs, 1 cup of the grated parmesan, scallions, basil, red chili flake, and 1½ tsp of the salt.  Mix well until fully combined.  Pro tip: glove up and mix with your hand.

Building your Powerhouse Lasagna:

Have your zucchini sheets, powerhouse greens mixture, tomato sauce, and the cheeses ready.

·        Add 1 cup of sauce to the bottom of your casserole dish, spreading it evenly.

·        Place one layer of zucchini sheets slightly overlapping, completely covering the sauce, with about 12-15 sheets.

·        Gently dollop ½ of the powerhouse greens mixture on top.

·        Sprinkle 1 cup of the shredded mozzarella and press down to evenly spread the powerhouse greens mixture.

·        Place another layer of zucchini sheets slightly overlapping, completely covering the shredded mozzarella.

·        Gently spoon 1¼ cup of sauce and spread into an even layer.

·        Gently dollop the remainder of the powerhouse greens mixture on top.

·        Place the remaining zucchini sheets slightly overlapping, completely covering the powerhouse greens mixture with about 12-15 sheets.

·        Spoon the remaining ¾ cup of sauce and spread evenly.

·        Sprinkle with the remaining ½ cup of shredded mozzarella and remaining ¼ cup parmesan.

Bake uncovered for 30-45 minutes until sauce is bubbling in the corners and cheese is lightly brown on top.  Let rest for at least 15 minutes before cutting into squares.  Sprinkle with fresh basil leaves, serve and enjoy the goodness.

ANYTHING-IN-YOUR-VEG-BIN RED CURRY

Jennifer Ophir for the Quarantine Collective

Using a mix of pantry ingredients and produce that you want to use up, this is a quick mild curry thats bright, and flavorful, and looks like you spent all day working on it (but you won’t).

Serves 4 as a main course

PANTRY INGREDIENTS:

2 TB coconut, veg or canola oil

2 TB red curry paste

1 can (13.5 oz) coconut milk, shaken well

½ cup broth or water

Drizzle of rice vinegar

Drizzle of soy sauce, tamari or liquid coconut aminos

Pinch of coconut sugar, or any kind of sweetener

Cooked rice, for serving

PERISHABLE INGREDIENTS

1 medium onion (any kind will do), half moons

5 cloves garlic, chopped

1” piece ginger, peeled and chopped

Cilantro, ½ bunch, for serving

Lime wedges, for serving

VEG BIN INGREDIENTS

Anything! Cut into slightly larger than bite size

Some classic curry vegetables are:

Bell peppers, Broccoli, Carrots, Mushrooms, Green Beans, Snap and Snow Peas, Chile pepper

Keep checking back; new recipes constantly being added and updated

ANYTHING-IN-YOUR-KITCHEN CHICKEN

Jennifer Ophir for the Quarantine Collective

With very few guidelines, you can prepare the most delicious, one-pan meal for you and/or your quaranteam.  Also, this is the best way to salvage vegetables that have seen better days, so dig deep into that veg drawer in your refrigerator!

INGREDIENTS:

Root vegetable or hearty/cruciferous veg

Olive oil

Onion, garlic, leek, or shallot

Your favorite dry spice

Chicken, bone-in (or not if that’s what you have!)

Frozen vegetable, defrosted if in a big block e.g. spinach,

And/or

Canned beans, drained and rinsed

Optional: Fresh herb, roughly chopped

PROCEDURE:

Preheat oven to 450 degrees.  Choose all your ingredients.  The quantities will depend on how many quaranteammates you’re cooking for.

Cut your chosen vegetable into slightly larger than bite-size.  Place them on your sheet tray.  Cut your onion/shallot into thick slices and add to sheet tray.  (If using garlic, smash and peel.  If using leek, cut in half lengthwise, then into 2” pieces.)  Toss all with olive oil, salt and pepper, and your favorite dry spice.  Spread in an even, single layer.  Use a second tray if crowded, otherwise your vegetables will steam and not roast (we want them to roast.) 

Follow these time guidelines based on what kind of chicken and veg you are using.

• If you’re using bone-in chicken - breasts will take 25-30 minutes; thighs will take 35-40 minutes.

• If you’re using boneless chicken - breasts will take 15-20 minutes; thighs will take 25-30 minutes.

• If you’re using beets, squash, potatoes, sweet potatoes, Jerusalem artichoke, celery root, yucca, yams, estimate about 40-45 minutes

• If you’re using cauliflower, broccoli, carrots, turnips, parsnips, rutabaga, radishes, fennel, celery, zucchini, estimate about 30-40 minutes

Start roasting the veg/onion mixture first, if they need more time than the chx.  If the veg need about the same amount of time as the chx, add the chicken and veg/onion mixture to the pan at once.

Rub the chicken with olive oil, then sprinkle both sides with salt and pepper and your dry spice.  (If veg have been pre-roasting, give them a good toss at this point.) Add the chicken on top of the veg and continue cooking per the times above.

About 5 minutes before the chicken finishes cooking, give everything another good toss and add your frozen veg and/or beans.

Check the temperature of the chicken.  It should register at 165 degrees.  Let it sit, loosely covered with foil for about 5-7 minutes.  Top with the chopped, fresh herb if using, serve and enjoy!!!

PROCEDURE:

Preheat your large pan, over very low heat.  Get all your ingredients out.

Prep and measure your ingredients according to the recipe and have everything ready in bowls, cups, etc.  (You’ll see, even though this creates a lot of dirties to clean, the cooking will go much faster and you’ll stay organized and stress-free).

Raise the heat to medium and add your oil.  Sauté onions with a sprinkle of salt for about 5 minutes.  You want them slightly translucent but still crisp.  Add your ginger and garlic and stir until aromatic, about 30 seconds. 

If you have a long cooking veg (such as a sweet potato) add it now and cook until its halfway done.

Now it’s time for the magic to happen.  Add the red curry paste and stir it into the onion mixture.  Then pour in the coconut milk and mix well.  (Don’t forget to shake the can very well before opening.)  Add the broth and bring to a boil.  Throw in your veg and sprinkle with salt.  Stir well and bring to a boil again.  Remove from pan from the heat and drizzle in a bit of the soy sauce and rice vinegar and add the pinch of sugar.  Mix well, taste and adjust salt and acid levels as well as sweetness.

Serve the veg red curry alongside the rice, and top with cilantro and lime wedges.  Enjoy!

ANYTHING-IN-YOUR-KITCHEN PASTA RUSTICA

Jennifer Ophir for the Quarantine Collective

This is the easiest pasta; no measuring, quick cooking, and along with some essentials, you can use whatever pasta, whichever vegetables, and whichever nuts/seeds you have on hand.  It’s the ultimate throw-together meal.  Also, this is the best way to salvage vegetables that have seen better days, so dig deep into that veg drawer in your refrigerator!  For a main course, throw in some cooked proteins at the end.

Serves 2 as main course, 4 as starter

INGREDIENTS:

½ pound penne rigate or other pasta with a twisty shape or “rigate” texture

Kosher salt

Extra virgin olive oil

2 medium cloves garlic, chopped

Any other vegetable you need to use up, chopped (zucchini, peppers, celery, eggplant)

2 hefty handfuls of halved cherry tomatoes, or any fresh chopped tomato (about 2 cups)

1 handful of raw almonds, or any nut (about ½ cup)

1 hefty handful chopped herbs such as parsley, cilantro, basil, dill (about ½ cup)

Parmesan, or similar, such as Grana Padano, Piave Vecchio (about 3-4 oz)

Freshly ground pepper

PROCEDURE:

Boil some water for your pasta; salt it so it tastes like the sea.  Cook the pasta 2 minutes before the “al dente” time noted on the package.  Save about 1 cup of the pasta water and drain the pasta.  Set aside.

If using nuts, place them in a small Ziploc bag and crush to tiny pieces with a heavy item like a rolling pin, meat mallet or bottle of wine.  If using pine nuts or seeds, do not crush.  Lightly brown them over low heat with some OO and sprinkle with salt.  Set aside.

While the pasta is cooking, warm some OO in a large sauté pan under medium-low heat and add the chopped garlic.  Let cook for 30 seconds.  (I wouldn’t use a microplane here; the garlic will burn, and you want a more than mild garlic flavor.) 

If you’re using any other vegetables aside from tomatoes, add them now and raise heat to medium.  Cook until some of the rawness is removed, about 3-5 minutes (unless you’re using eggplant; in that case, cook all the way through.) 

Here’s where all the magic happens:

Raise the heat to high.  Throw in your tomatoes, nuts, chopped herbs (save just a sprinkling for the final dish), and a drizzle of OO.  Season with salt and pepper.  Give it all a good toss.  Add your pasta and a just a splash of the pasta water.  Mix well until a chunky sauce develops, about 1-2 minutes.  Taste and adjust with more pasta water, salt and pepper. 

Plate the glorious pasta.  Drizzle with some nice OO.  With the large holes of a grater, grate the cheese over the pasta, and top with a sprinkling of fresh herbs.  Serve & Enjoy!