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Savory Bites, 8 Heritage Avenue, Brooklyn, NY (2026)

06/09/2024

Green Olive Linguine with Broccolini & Breadcrumbs

Ingredients:

1/4 lb fresh whole grain bread, cubed
Olive oil, as needed
1/2 lb broccolini, ends trimmed
Kosher salt
3/4 lb linguine
4 tbsp butter
4 green onions, thinly sliced (white/light green & dark green sections separated)
2 cloves garlic, minced
Freshly cracked black pepper
1 (5 oz) jar green castelvetrano olives, drained + halved
2 tbsp chives, minced
1 tbsp lemon zest
1/4 cup fresh lemon juice
1/4 cup grated parmesan cheese, plus more for topping

Directions:

Bring a large pot of water to a boil. Add the bread to a food processor and pulse until coarse crumbs form. Set aside.
Add the broccolini and a big pinch of salt to the pot and blanch for 2 minutes, or until bright and tender. Transfer the broccolini to a large bowl of ice water for 1 minute (reserving the water in the pot). Transfer the broccolini to paper towels and let dry.
Heat a 12” cast iron skillet over medium heat. Add enough olive oil to generously coat the bottom. Once hot, add the breadcrumbs. Toast until golden brown and crisp, stirring often. Transfer the breadcrumbs to a plate lined with paper towels. Season with a pinch of salt.
Wipe out the skillet and add more olive oil over medium-high heat. Add the broccolini. Cook for a couple of minutes per side until slightly charred. Transfer to a cutting board and chop into smaller pieces.
Meanwhile, bring the water in the pot back to a boil and drop in the linguine. Cook for 1 minute less than the package’s instructions, stirring often.
Lower the skillet to medium heat. Add the butter and let it melt. Add the white/light green onions and garlic. Cook for a couple of minutes until fragrant. Season with salt and freshly cracked black pepper.
Meanwhile, combine the olives, dark green onions, chives, lemon zest, and 3 tablespoons of olive oil in a small bowl and mix well. Set aside.
Retrieve 1 cup of pasta water from the pot and add it to the skillet. Let simmer for 2 minutes. Drain the pasta when done and add it to the skillet, along with the lemon juice. Stir well to combine. Gradually sprinkle in the parmesan cheese, stirring the pasta continuously as it melts. Lastly, fold in the chopped broccolini. Taste the pasta and season with more salt if needed.
Serve the pasta with the olive mixture, breadcrumbs, and a sprinkling of parmesan cheese over top.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 490 kcal | Servings: 4 servings

06/09/2024

Lemon Butter Chicken Piccata with Pesto Polenta

Ingredients:

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
Kosher salt and black pepper
1/3 cup all-purpose flour (can use GF flour too)
1/4 cup grated parmesan
3 tablespoons extra virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup fresh lemon juice
4 tablespoons salted butter
1 bunch asparagus, ends trimmed
2 cloves garlic, chopped
1 tablespoon fresh thyme
3 tablespoons capers

Polenta:

1 cup dry instant polenta
3 tablespoons salted butter
1/4 cup basil pesto
1/4 cup grated parmesan

Directions:

Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.
Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto.
Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servings

06/09/2024

Spring Vegetable Brown Butter Gnocchi

Ingredients:

1/4 cup peas, fresh or frozen
1 egg
7.5 oz whole milk ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup all-purpose flour (plus more for rolling)
1/4 tsp kosher salt
4 tbsp butter
1/4 cup peeled + thinly sliced asparagus
1/4 cup thinly sliced sugar snap peas
1 lemon, zested and juiced
Minced chives
Freshly cracked black pepper
Flaky sea salt

Directions:

Bring a large pot of salted water to a boil. Add the peas and cook for about 3 minutes, or until tender. Use a strainer to transfer the peas to a bowl of ice water to cool. Once cooled, drain the peas and set aside. Reserve the pot of water.
In a mixing bowl, beat the egg. Whisk in the ricotta cheese until smooth, then whisk in the grated parmesan. Add the flour and salt to the bowl. Use a wooden spoon to incorporate it. Do not over stir (stop just when all of the flour is absorbed and the dough comes together).
Transfer the dough to a lightly floured surface. Gently roll the dough into a long rope, adding a little more flour if needed. Cut the rope into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 3 minutes, or until they float to the top.
Meanwhile, add 3 tablespoons of the butter to a small saucepan over medium heat. Allow to melt. Lower the heat to medium-low and continue to cook the butter until golden brown and fragrant.
In a separate skillet, melt the remaining butter over medium-high heat. Add the asparagus and sugar snap peas. Quickly sauté for a minute or so, just until lightly caramelized. Stir in the peas to heat through. Season with the lemon zest, lemon juice, and a pinch of salt to taste.
Drain the gnocchi. Transfer them to the brown butter and allow to toast for a minute. Plate the gnocchi with the brown butter and vegetables over top. Garnish with a pinch of chives, freshly cracked black pepper, and flaky sea salt.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 2 servings

06/09/2024

Mandarin Orange Pound Cake

Ingredients:

For the Cake:

1 to 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 large eggs
2 tablespoons mandarin orange zest
1/2 cup freshly squeezed mandarin orange juice
1/2 cup sour cream

For the Drizzle:

1 cup confectioners sugar
4 to 6 tablespoons freshly squeezed mandarin juice
1 tablespoon mandarin orange zest for garnish

Directions:

Preheat your oven to 350°F (175°C). Prepare a standard loaf pan (8-1/2 x 4-1/2 inches) with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl of a stand mixer, beat the butter and sugar until fully incorporated. Then, add the eggs and beat until well blended. Next, add the mandarin orange zest, mandarin orange juice, and sour cream. Mix until just incorporated. Slowly add the dry ingredients and mix until incorporated.
Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool on a rack. When cool, remove the cake from the pan and prepare the drizzle.
For the drizzle: In a small bowl, add the confectioners sugar and mandarin juice, whisking to combine. Add more juice or sugar until you achieve the desired consistency.
Place the cake onto a serving tray and pour the drizzle on top. Sprinkle with mandarin orange zest. Slice into pieces and serve.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes | Kcal: 320 kcal per slice | Servings: 10 slices

06/09/2024

Coconut Lime Grilled Chicken Bowls

Ingredients:

Coconut Lime Sauce:

Juice and zest of 2 to 3 limes (about 1/4 cup)
2 tablespoons fish sauce
1/4 cup full fat coconut milk (solid/creamy stuff in a can for a creamier sauce)
1 tablespoon brown sugar
1 tablespoon lemongrass paste (or fresh grated lemongrass, if available)
Half a jalapeño pepper, ribs and seeds removed
1 clove garlic
Small bundle of fresh cilantro
Small bundle of fresh mint

Everything Else:

1 lb. boneless skinless chicken thighs
1 and 1/2 cups rice, uncooked

Directions:

Sauce: Pulse all sauce ingredients together in a food processor until smooth.
Chicken: Pour about half of the sauce over the chicken and allow to marinate for 30 minutes. (This 30 minute wait time is a good time to make some rice!)
Grill: Preheat a grill or grill pan to medium-high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side. Allow to rest for a few minutes.
To finish: Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 366 kcal | Servings: 4 servings

06/09/2024

Miso Butter Roasted Cabbage Wedges

Ingredients:

3 tbsp butter, divided
1 tbsp miso paste
1 sweetheart (hispi) cabbage, cut into 4 wedges (pointed cabbage in the US)
1/4 cup panko breadcrumbs
1/4 tsp garlic powder
1 tbsp chopped parsley (optional)

Directions:

Preheat the oven to 200°C (400°F).
Cut the cabbage into quarters.
Mix 2 tbsp of the softened butter with the miso paste and brush on the cabbage quarters all over, including the base. Place the cabbage wedges on a baking sheet and roast in the preheated oven for 30-35 minutes until charred on the outside and still slightly crispy.
While the cabbage is roasting, make the breadcrumbs. Melt the remaining tablespoon of butter in a pan, then add the breadcrumbs and the garlic powder. Toast while stirring continuously to avoid burning until golden, then remove from the pan immediately.
Sprinkle the cabbage with the breadcrumbs before serving. You can also add chopped parsley if using.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 100 kcal | Servings: 4 servings

06/09/2024

French Chicken And Mushroom Pie (Tourte)

Ingredients:

3 boneless, skinless chicken breasts (about 170g each)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp (60g) unsalted butter, divided
200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
1 lb (450g) mushrooms (cremini and/or various types), sliced
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tbsp (50g) plain/all-purpose flour
3/4 cup + 1 tbsp (195ml) chicken stock (ideally, low sodium)
3/4 cup + 1 tbsp (195ml) milk (2% minimum)
2 tbsp Dijon mustard
1 tsp dried thyme
2 (13-oz [370-g]) packets ready-rolled puff pastry
1 egg yolk
1 tbsp (15ml) milk

Directions:

1 hour prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Cut them into 1 to 1.5 inch (2.5 to 3.5cm) cubes and season with salt and pepper. Set aside, at room temperature.
On the stove top over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon and cook for about 6 to 7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.
Add the chicken cubes to the pan and cook for 7 to 8 minutes until mostly cooked. Set aside onto a plate and cover with foil.
Add one tablespoon of butter to the pan. Add the sliced mushrooms, season with black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. Set aside onto a plate.
Add one last tablespoon of butter to the pan. Add the garlic and onion, and cook for 2 to 3 minutes, stirring occasionally until translucent. Add the flour and stir to coat the onions and garlic. Start pouring in the chicken stock very slowly, in small additions. Stir continuously until the sauce thickens – make sure there are no lumps left before you start pouring in more stock. Let the liquid simmer for a few seconds to thicken further.
Start pouring in the milk very slowly, in small additions. Stir continuously until the sauce thickens to a creamy consistency. Stir in the Dijon mustard and thyme. Taste and adjust seasoning if needed, with salt and pepper.
Turn the heat to low and add the bacon bits, mushrooms, and chicken pieces to the cream. Stir to coat evenly. Set aside.
Preheat your oven to 410˚F (210˚C) with a rack in the middle.
Line a deep 9-inch (23cm) pie dish with parchment paper. Unroll the first sheet of pastry and place it on the bottom. Don’t worry about the edges that hang over the dish. Poke the sheet all over with a fork. Pour the chicken filling into the dish and spread it out.
Unroll the second sheet of pastry and place it over the top of the filling. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
Whisk together the milk and the egg yolk, and brush it atop the pie. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking.
Bake the pie for 20 minutes. Lower the temperature to 350˚F (180˚C) and bake for another 20 minutes, until the top looks crisp and golden.
Let cool for at least 15 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes | Kcal: 380 kcal | Servings: 8

06/09/2024

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Ingredients:

For the Meatballs:

1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/2 cup breadcrumbs
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon Italian seasoning

For the Spinach Alfredo Sauce:

2 tablespoons butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and pepper to taste

Additional:

Cooked pasta, for serving

Directions:

Preheat Oven: Preheat oven to 400°F (200°C).
Make Meatballs: In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Form into 1-inch meatballs and place on a parchment-lined baking sheet.
Bake Meatballs: Bake for 20-25 minutes, until cooked through and lightly golden.
Prepare Sauce: Melt butter in a saucepan over medium heat. Sauté garlic until fragrant. Stir in heavy cream and Parmesan, bring to a simmer, and cook until slightly thickened, about 5 minutes.
Finish Sauce: Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
Serve: Serve meatballs over cooked pasta, topped with spinach Alfredo sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 650 kcal | Servings: 4 servings

06/09/2024

Crying Tiger Beef 🌶️🥩

Ingredients:

Crying Tiger Beef:
1 tablespoon oyster sauce
1 teaspoon fish sauce
8 grams garlic (grated)
8 grams ginger (grated)
400 grams beef steak (no more than 1-inch thick)
White pepper (to taste)

Nam Jim Jaew:
12 grams glutinous rice
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon tamarind paste
1 tablespoon evaporated cane sugar
2 teaspoons chili flakes
10 grams cilantro (or mint, chopped)
10 grams scallion (chopped)
16 grams shallot (optional, minced)

Directions:

Mix the 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 8 grams garlic, and 8 grams ginger together in a small bowl and then slather all over 400 grams beef steak. Let this marinate for at least 30 minutes. If you marinate for longer in the refrigerator, take it out of the fridge 30 minutes before cooking to bring it to room temperature.
For the Nam Jim Jaew, toast 12 grams glutinous rice in a dry skillet over medium heat. Shake or toss the pan constantly to brown the rice evenly. When the rice is golden brown, transfer it to a mortar and grind it into a coarse powder using a pestle. You can also use a spice grinder, but let the rice cool first and be careful not to grind it too finely.
Add 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind paste, 1 tablespoon evaporated cane sugar, 2 teaspoons chili flakes, 10 grams cilantro, 10 grams scallion, and 16 grams shallot to a bowl. Measure 2 teaspoons of your toasted rice powder and stir the Nam Jim Jaew together until the sugar has dissolved.
Heat a grill pan or cast iron skillet over medium heat until hot but not scorching. If you are using a grill, lay the steak diagonally on the grill at the 10 o'clock position. Let this cook until you have grill marks (~1 ½ minutes). Turn the steak to the 2 o'clock position without flipping it over and press down on any parts that aren't making contact with the pan. Continue cooking the steak for another minute until it has developed a crosshatched grill pattern. Flip the steak and then repeat the grilling process at 2 o'clock and then turn it to 10 o'clock. Lower the heat to prevent burning if the steak starts browning too quickly. Grilling a 1-inch thick steak to medium rare will take about 5 minutes.
When the Crying Tiger Steak is cooked to your liking, transfer it to a cutting board and let it rest for 10 minutes before slicing it. Slice the steak as thinly as possible against the grain using a sharp knife.
Grind white pepper on the sliced steak to taste, then sprinkle with some extra toasted rice powder.
Serve your Crying Tiger Beef with vegetables (like cucumber or cabbage) and the Nam Jim Jaew sauce.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes

Kcal: 140 kcal | Servings: 2 servings

06/09/2024

Thai Basil Beef Rolls

Ingredients:

1 and 1/2 pounds ground beef (or chicken or pork)
Black pepper
4 cloves garlic, chopped
1 tablespoon fresh grated ginger (or 1/4 cup candied ginger)
2 teaspoons Chinese 5 spice
1/2 cup tamari or soy sauce
1/4 cup Thai chili sauce
1/4 cup chopped green onions
4 Persian cucumbers, chopped
2 cups cilantro, chopped
1/2 cup Thai basil, chopped
1/3 cup chopped roasted peanuts
9 flour tortillas, warmed
Chili paste, for serving
Toasted sesame oil, for serving

Directions:

In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, ginger, and Chinese 5 spice, cook another minute. Add the tamari and sweet Thai chili sauce. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Stir in 2 tablespoons of chopped green onions. Remove from the heat.
Place one tortilla at a time in the microwave for 15 seconds. Spoon the beef down the center, then top with cucumber, cilantro, basil, green onion, and peanuts. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.
Serve warm with extra soy, chili paste, and toasted sesame oil for dipping. To make this a dinner, serve with rice on the side.
Prep Time: 9 minutes | Cooking Time: 11 minutes | Total Time: 20 minutes

Kcal: 420 kcal | Servings: 8 servings

06/09/2024

Mediterranean Chicken Meatballs

Ingredients:

1 lb ground chicken or ground turkey
1/4 cup whole wheat panko breadcrumbs
1 egg
1/3 cup sun-dried tomatoes packed in oil, chopped
1/4 cup feta cheese
1/4 cup parmesan cheese
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1/4 cup green onions, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon each salt and black pepper
Squeeze of lemon (optional)

Directions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with nonstick spray.
In a large bowl, combine ground chicken, breadcrumbs, egg, sun-dried tomatoes, feta and parmesan cheeses, garlic, green onions, parsley, salt, and pepper. Mix everything together using a spoon, or your hands, until all combined.
Using a small to medium cookie scoop (1.2 tablespoon size scoop), make 2-inch sized balls and place on the baking sheet lined with parchment paper (or sprayed with non-stick spray). You should get about 18 meatballs.
Pop the sheet pan in the oven and bake for about 20 to 25 minutes, until lightly browned and cooked through.
Squeeze a little lemon juice over top (if desired) and serve alongside a Mediterranean salad or make bowls with brown rice, homemade tzatziki sauce, and fresh veggies.

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Kcal: 195 kcal per serving
Servings: 6 servings

06/09/2024

Sweet Potato and Black Bean Quinoa Bowls

Ingredients:

Roasted Sweet Potato:

1 large sweet potato, peeled and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Quinoa:

3/4 cup red quinoa
1 and 3/4 cups water
1/2 teaspoon kosher salt, divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Juice of half a lime
2 tablespoons cilantro, chopped

Cilantro Cream Drizzle:

1/4 cup plain non-fat Greek yogurt
1/4 cup cilantro, chopped
1/4 teaspoon agave nectar or honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder

Other Ingredients:

1 cup black beans, rinsed and drained
Cilantro for garnishing

Directions:

Roasted Sweet Potato:
Preheat oven to 425°F (220°C) and line a baking sheet with foil, spraying it with cooking spray.
Toss the diced sweet potato in the olive oil and spices. Lay it out in an even layer on the prepared baking sheet. Roast for 12-15 minutes or until fork-tender.
Quinoa:
Rinse and drain the red quinoa. Put it in a medium-sized saucepan with water and 1/4 teaspoon of kosher salt. Bring to a boil, cover, and lower the heat to medium-low. Cook for about 15 minutes, until all the liquid is absorbed.
Remove from heat and season with the remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender, add all the ingredients and blend until smooth.
Assembling the Bowls:
In 2 or 3 serving bowls, divide the quinoa mixture. Top with black beans and roasted sweet potato. Drizzle cilantro cream on top with a spoon. Garnish with more cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 300 kcal | Servings: 3 servings

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