#Precooked black beans

[tomsflavorfusion]

Fajitas Recipe - The GialloZafferano Recipe

Fajitas Recipe – The GialloZafferano Recipe Tex-Mex cuisine was born on the border between Mexico and the United States and boasts some of the most appetizing recipes in the world! We think of tacos, chili, burritos… and obviously fajitas, soft tortillas that envelop a tasty filling of meat, peppers and onions. Originally, fajitas were born as a recovery dish cooked by vaqueros Mexicans to use…

[thelcsdaily]

Shrimp and Black Beans Rice Bowl with Lime Crema

Alternatively referred to as a "deconstructed shrimp burrito bowl." Sometimes I like it best wrapped in a tortilla; other times, I love it best served with lettuce for a bright splash of color and crunch. You constantly have a yearning for something tasty, light, simple, and satisfying during the summer. You can precook the rice and black beans if you find that life becomes too busy, or you just don't want too much heat in your house. Purchasing your lime crema sauce can also make life easier.

I like food. I like eating. And I don't want to deprive myself of good food. - Sarah Michelle Gellar

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[legumepowered]

vegan chili cheese fries

water in a pot, add:

tvp [red lentils would also be good

peppers [I used dried]

precooked black beans [made in crock pot]

tomato powder [a puree would work well, just use less water)

seasoning: my everything seasoning, s+p, taco spice blend [I would use chili powder/ more red pepper flakes next time, there was no heat]

Serve over fries [ I used premade + heated in my air fryer]. Topped with vegan cheese, but use anything you want

I also had an apple with PB and dried cranberries on the pb.

I didn't measure anything, so I really don't know the macros. I probably had about a 1/4 cup tvp - 16g protein just from that. + everything else. I'm sure it was over 20g protein, which isn't bad.

[scarlettohairdye]

Do you/romance novelist Lan Zhan have any recipe recommendations for hotel cooking?

Oh my god, do I ever, I'm so glad you asked!

Hello from Hawaii and my Tiny Travel Kitchen breakfast! 💖

Okay, so the things you need to work out first are where you're traveling to and how long you'll be there, because that will inform your menu planning. I'm currently in Hawaii (!!!) and there's an abundance of good food near me, so I'm really just focusing on breakfast and snacks. When we've gone to Arizona it's for medical reasons so we have to stay in a hotel that is not particularly well located/my wife usually can't go out to eat, so I plan for all three meals.

I'm going to assume the presence of a travel chef's knife, a cutting board, an assortment of seasonings, an electric skillet, an electric kettle, and a mini fridge, so here's a shopping list and some suggestions with that in mind:

Bread

Butter

The tiniest bottle of olive oil you can find

Half dozen eggs

Avocados

Sliced cheese

Easily sliceable fruit

A package of precut sweet potatoes or butternut squash

Microwavable rice packets (precooked)

A bag of arugula or other leafy green

A can of chickpeas

Lemons

A head of garlic

A couple of shallots

Can of black beans

As far as recipes go:

Lean into your Fancy Toast Era! Butter both sides of a piece of bread and fry it up in the skillet. Top with fried egg, avocado, cheese, anything you want! Serve with sliced fruit.

Grilled cheese sandwiches. Serve with a salad made of the leafy greens, sliced apples, and diced avocado, dressed with lemon and olive oil.

Chickpea squash bowl: dice garlic & shallot, soften in some olive oil in the skillet. Add the precut squash and the chickpeas; saute until squash is al dente. Add precooked rice and more olive oil. Cook until heated through,l. Season with salt, pepper, smoked paprika, lemon juice, and incredibly carefully minced lemon zest (if you're an overachiever). Serve over leafy greens.

Burrito bowl: garlic and shallots in the skillet. Add black beans and rice. Season with salt, pepper, cumin and chili powder. Serve with avocado and cheese on top.

That's what I have for the moment, but all of these options are incredibly customizable. Just look for as many precut/shelf stable options as you can and godspeed!

[the-salty-avocado]

POTS Meal Plan 4🧂

*All serving sizes are adjustable. I’m currently trying to lose weight. Remember to keep the portions somewhat small because it helps stop blood pressure drops!

Meal One - GF Banana Pancakes

Ingredients (Serves 2)

2 bananas

3 eggs

1/2 tsp vanilla extract

1/4 tsp baking powder

1/8 tsp cinnamon

Pinch nutmeg

Pinch salt

1/2 C blueberries

2 tsp confectioners sugar aka powdered sugar

Instructions

In a medium bowl, mash 1 1⁄2 bananas; slice remaining banana and set aside for serving. Into bowl with mashed bananas, add eggs, vanilla, baking powder, cinnamon, salt, and nutmeg and whisk until blended.

Coat a large nonstick skillet with nonstick spray; set over medium heat. Into skillet, spoon 2 tbsp batter per pancake (you may need to do this in 2 batches). Cook until edges are set and bottoms are golden, about 1 minute. Carefully flip pancakes with a thin spatula and cook on other side until bottoms are golden, about 1 minute.

Serve pancakes topped with reserved sliced bananas and blueberries and dusted with powdered sugar.

Serving size: 4 pancakes, 1⁄4 cup fruit, and 1/2 tsp sugar

Meal Two - Roasted Tomatoes with Ricotta on Toast

See last meal plan

Meal Three - Salad w/ Homemade GF French Dressing

Ingredients

Spring mix

Cucumber

Bell pepper

Precooked chicken

Dressing

1/4 C mayonnaise

1/4 C ketchup

1/8 apple cider vinegar

1/8-1/4 C sugar

1/2 small sweet onion cut into wedges

1/4 tsp salt

Dash tsp black pepper

1/2 C olive oil

*Makes one mason jar and lasts a week in the fridge

Instructions

In a blender, place the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth.

While processing, gradually add oil in a steady stream.

Let chill in fridge for about an hour before serving to let onion flavor mellow.

Assemble salad

Meal Four and Five - Butter Bean Stew

Ingredients (Serves 5)

2 tsp olive oil

1 small white onion

1 tsp minced garlic

1 tbsp tomato paste

1 C canned tomato puree

1 container cherry tomatoes

Pinch salt

Pinch black pepper

One 15 oz can butter beans

1/4 C crumbled feta

2 tbsp chopped fresh basil leaves

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and garlic, and sauté for 2 to 3 minutes. Add the tomato paste and cook, stirring,1 minute. Stir in the tomato puree and grape tomatoes, then season to taste with salt and pepper. Simmer over low heat until the tomatoes start to break down, 5 to 10 minutes. Add water if it gets too thick.

Add the beans to the skillet and stir to heat through. Top with the cheese and garnish with basil.

Meal Six - Roasted Tomatoes with Ricotta on Toast

This is self explanatory. Just mix cottage cheese and fruit!

This meal plan should last 2 days. I had leftovers of the tomato and ricotta so I used it up but if you are making it for the first time only make enough for 4 servings👍

[keepithealthy24]

I prefer to prepare dinner dinner, nonetheless typically answering the question of what’s for dinner may be anxious—notably all through the week, when deadlines and completely different commitments take priority. And as soon as I’m hungry on the end of the day and don’t have a dinner plan in place, that’s as soon as I’ll raid the fridge for random parts in hopes of throwing one factor collectively shortly, or order takeout. While I’m not a meal prepper, you'll be able to see me batch-cooking enormous pots of soup or casseroles on Sundays (when I've the time and space to learn from the strategy of cooking) and reheating the leftovers on the following days. When we’ve run out of leftovers, my husband and I make sooner, a lot easier meals, like our go-to Friday night time time meal: black beans and rice. I wasn’t on a regular basis an enormous fan of beans, nonetheless I started consuming them generally all through the pandemic since they're low price and shelf-stable. I similar to the consolation of canned beans, which require no prep work other than reheating them. Our beans and rice dish came about by merely throwing our favorite parts proper right into a bowl with some black beans: steamed white rice, sautéed kale, sliced avocado, chopped onion and a squeeze of lime juice. To make it, I start by rinsing some white rice and popping it proper right into a rice cooker. The the rest of the meal comes collectively pretty shortly, so I’ll usually put the rice on about an hour sooner than we have to eat so that it’s cooked and in a position to go. My rice cooker takes 45 minutes to make white rice, and if we have to eat our meal as shortly as a result of the rice is accomplished cooking, I start prepping the alternative parts when there are quarter-hour left on the timer. I chop an onion, slice up an avocado and cut back a lime in half. Next, I dump a can of black beans, liquid and all, in a saucepan, add lots of the chopped onion (I prefer to order a bit for topping the bowls) and warmth it over medium heat. When the liquid throughout the beans begins effervescent, I flip the heat all the way in which all the way down to low, giving it a mix to verify the onions soften. I don’t rinse the beans on account of I just like the flavour the liquid gives to the dish, nonetheless I do drain them barely when assembling the dish by tilting the serving spoon full of beans alongside the side of the saucepan. If you’re watching your sodium consumption, you can purchase no-salt-added canned beans and/or rinse and drain them. Then on one different burner, I sauté some kale with olive oil and Tony Chachere’s Creole Seasoning in a frying pan. We really like kale, so I’ll usually sauté two pans value so there’s enough to get pleasure from with any leftovers. To serve, I seize my favorite handmade ceramic pasta bowls and assemble the dish. I spoon some rice into each bowl, then excessive it with the warmed black beans and onions. The sauteéd kale and avocado slices are positioned throughout the beans and rice, and I finish with a sprinkle of raw chopped onion and a squeeze of lime juice. And that’s it! It’s a simple, tasty, budget-friendly dish. There are so many swaps chances are you'll make to suit your preferences or deplete regardless of is in your pantry and fridge. You can swap the white rice with brown rice or a wild rice mix, change the type of beans, veggies and seasonings, or excessive it collectively together with your favorite scorching sauce. I choose to throw an over-easy egg on excessive of leftovers the following day. I like that this complete dish comes collectively in about 45 minutes (a lot much less once you use leftover or precooked rice), and the first parts are pantry staples we practically on a regular basis have available. As far as vitamin goes, this black bean and rice bowl is full of anti-inflammatory parts like avocado and kale. The black beans provide filling fiber, and once you substitute the white rice with brown rice, you probably can enhance the fiber way more. This meal may be good in your gut, due to the resistant starch in black beans and prebiotics in onions. As a whole, it’s a well-rounded dish with carbs, healthful fat and protein. Having go-to meals like this rice and beans bowl takes the pressure off of dinner planning—notably if you happen to protect your kitchen stocked with most (if not all) of the weather you need. If you’re planning on making this dish at residence, I’d recommend procuring spherical for an avocado just some days beforehand or using thought of considered one of these ripening strategies to ensure you have a splendidly ripe avocado by dinnertime. Having a healthful dinner doesn’t require a complicated recipe or hours throughout the kitchen; it might be as simple as putting your favorite nutritious parts proper right into a bowl and digging in. I hope this “recipe” conjures up you to assemble your private quick, healthful and delicious dinners at residence.

[kaidavis]

Soups, Stews and Chili - Gumbo - Leftover Ham and Shrimp Slow Cooker Gumbo

With the aid of precooked shrimp, black beans, tomatoes, coconut milk, and this recipe, create a slow cooker gumbo using leftover ham.

[whoknowsyourfuture]

I need to accept that I can't cook in normal amounts. This isn't new information, but today, well.

It started with the beans.

I've had a bag of dried pinto beans for a bit and meant to use them but hadn't gotten around to it. I decided yesterday that I'd make a chili and put the bag out to soak overnight and while I was at work. Significantly more beans than I expected; the pound bags are about a foot long, three-four inches wide and don't look like that much, but they easily tripled in size. Ok, no biggie, into the crockpot with a few cups of frozen bone broth and a can of tomatoes, some water to cover. Rough chopped an onion, a green bell pepper, and half a dozen or so sweet peppers, put them in the oven to roast. Meanwhile, chopped 2 zucchini and pan seared them with half a bag of frozen corn, threw them in the crockpot. We are now at the point where MOST PEOPLE would consider a crockpot FULL.

Full of hubris, I add the precooked birria to the pot. I have to remove a couple cups of liquid in order not to overflow the pot. I still have the roasting veggies to add, and oh look! They're done.

Now, if I was smart, I would not put them in. The pot is full; there is no space to add things.

I think, well, the veggies are kinda dry from roasting, that'll absorb the moisture right?

No.

I take out another couple cups of liquid. I now have a full to brimming crockpot and a Tupperware of spicy bean and veggie juice.

You may be thinking, ok, but why is this a weird amount of food? That's enough to meal prep for like a week, right?

I had originally planned to add a can of black beans, a can of kidney beans, another onion, and the REST OF THE BAG OF SWEET PEPPERS. oh, and I'd thought about putting in the FULL bag of corn! Why did I think I could fit this all in the crockpot? I DON'T KNOW APPARENTLY I HAVE NO PERCEPTION OF HOW MUCH RAW INGREDIENTS IS TOO MUCH

why am I like this

Also while I'm doing this I'm making 2 loaves of zucchini bread and a pan of cornbread. I contemplated making orange cranberry bread as well, but tore up my knuckles on the grater so, eh.

I'll do it tomorrow.

[iwrotethishere]

Venezuelan Empandas

One of the biggest Venezuelan food staples is Empanadas. Empanadas are half-moon-shaped pastries that are prepared with precooked cornmeal and traditionally fried. As you can see in the photo above by Frederick Medina, this process results in a delicious and crispy empanada that can be filled with anything, but my personal favorite is cheese. Many people like to fill their empanadas with beef, chicken, fish, black beans, and even plantains. Empanadas tend to be one of my favorite Venezuelan dishes because they bring back many memories and feelings of nostalgia. My mother is Venezuelan so I grew up eating many empanadas, and anytime I eat one now I always remember trying them for the first time as a child one summer in Venezuela.

Here is a video by criollocookbook on Youtube showing the process of how to make a Venezuelan empanada.

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[dalekfactor]

Soups, Stews and Chili - Gumbo - Leftover Ham and Shrimp Slow Cooker Gumbo

With the aid of precooked shrimp, black beans, tomatoes, coconut milk, and this recipe, create a slow cooker gumbo using leftover ham.

[dirtydentistband]

Soups, Stews and Chili - Gumbo - Leftover Ham and Shrimp Slow Cooker Gumbo

With the aid of precooked shrimp, black beans, tomatoes, coconut milk, and this recipe, create a slow cooker gumbo using leftover ham.

[tancamera]

Leftover Ham and Shrimp Slow Cooker Gumbo With the aid of precooked shrimp, black beans, tomatoes, coconut milk, and this recipe, create a slow cooker gumbo using leftover ham.

[starvette]

T 24/90 || 9 || Kitavan 1

I finally left the house to go burn some calories at three forty in the morning. Got a minor scare from a homeless man sitting on the stairs but he was good natured. I left him there and went. It was a nice cool misty morning. Surprisingly, night store was open and I got an overpriced l a r g e avocado, dried soy 'croutons' for soup and some precooked beans. I let myself have everything I wanted to make the Kitavan transition as easy as possible. Mom had gotten me real trout roe so I was dying to try Rhonda's avoroe recipe at any cost. Then I figured I should go see if anyone is still getting turnt at the park and I did find one group of youngins hollering around a firepit. I allowed myself a cup of black coffee from a vending machine while listening to podcasts about... guess what... the Titanic. Then I welcomed the sun on a swing set. More homeless people came near to check the trash containers which I was too squeamish to open with my bare hands to discard my cup. I started feeling a psychedelic sort of funny after a few minutes of loud Married in Mount Airy and the sun in my face. I haven't felt anything close to the acid trip in a long long time. At that moment I was happy for doing this diet. But you know, I have to sort my skin out first and only then will I be able to focus on or enjoy anything else. I tried deadhanging unsuccessfully and then went home and deadhung in my usual spot, adding three new seconds to my max time. I even did one Tarzan type of swing to the next bar. Tried pulling myself up - not a chance. I don't have the time for typing all this out. I'll go read book.

Late night. I just went sprinting at half past midnight. I sprint a hundred steps, then walk, then sprint more. I thought my dinner would be too small to cause bloating, but nope! I had just one large avocado with trout roe and lemon juice, a glass of garlic milk and a hundred gram carrot with coffee. Well, that put the lights out. I had to go lie down for some twenty minutes. God, but the avoroe was the most luxurious meal I've ever had, up there with the vegan chocolate nicecream. I took pictures too.

[clitoroid]

Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi) (can also boil shelf-stable gnocchi)

3 tablespoons olive oil

2 tablespoons unsalted butter

Kosher salt and black pepper

1 bunch asparagus (about 1 pound), trimmed and cut into thirds

2 small leeks, trimmed, halved lengthwise, then sliced ½-inch thick (about 2 cups)

2 shallots, trimmed and sliced lengthwise ¼-inch thick

1 cup frozen peas, thawed (or fresh peas)

1 lemon, scrubbed

½ cup grated Parmesan

¼ cup sliced fresh chives or parsley (optional)

Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and ½ teaspoon salt.

On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with ½ teaspoon salt and a few generous grinds of pepper.

Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.

Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

Substitutes: Mini pierogi or big butter beans for the gnocchi. Green beans, broccolini or scallions for vegetables.