The recipes that have helped me survive COVID-19.

Try as I might, I have so far been unsuccessful in writing an informative and topical post on COVID-19. First, I was overwhelmed by emotion. In March it was all I could do to get out of bed in the morning, unwilling to face our country's new reality; the grim modeling predictions of the virus' impact on human lives, the uncertainty of restrictions and shut-downs coming at a moment's notice, and a frantic husband who was reading every news headline.  By April, my perspective became more objective but the lack of concrete data on COVID-19 and the barrage of daily media headlines has kept me at a loss. What can I contribute in a post that is meaningful?

So I'm going a different direction here, please bear with me, though I'll continue to think about and draft a thought-worthy COVID-19 article. Stay tuned. This post contains no biology but a lot of love. It's about connecting with loved ones in a time that keeps us apart. It's about finding simple joys where we can and surviving days that feel oppressive.  

Everyone who knows me knows that I love to cook.  It's my favorite way of sharing with others and a source of fond memories for me.  This pandemic has given me the time to re-engage in the kitchen, to leisurely peruse recipes and prepare meals for my family to enjoy together.  More than this though, cooking the past six weeks has brought me close to the friends and family I cannot see. It has helped root me when I've felt untethered, brought inspiration to both miserable and beautiful spring days, and reminded me that life's greatest blessings are the people in our lives. 

I am sharing with you the recipes that have helped me survive this pandemic.  My hope is that they bring you inspiration in the kitchen, especially if meal fatigue has set in for your family, and encourage you to find a recipe or food that connects you to a loved one or fond memory.  Let it be the reason you call your mother or find the hand-written recipe card from your grandmother.  Let it be the reason you step outside, turn your grill or fire pit on, and listen to the birds.  Let it be a trip down memory lane of that holiday, vacation, or cook-out you joyfully celebrated with friends and family a year (or ten) ago.

And when you've finished your exploring and cooking, please, share your story!  I've received so many electronic recipe chains the past six weeks, but what's missing from these is the personal tale. Post your story and your recipe on Love Your Biology or my Facebook page. Let's connect through food, find camaraderie, and spread a little love and gratitude together.

Ribolita

This is a delicious vegetarian stew that gets its robust, nutty flavor from parmesan rinds that are slow simmered in the broth.  It will warm you up from the inside on a cold spring night.  My mother-in-law makes this soup once a year and it's my husband's favorite. Preparing and enjoying this recipe brings me home to North Carolina and our family's weekly Sunday dinners with Grandma and Grandpa, beloved cousins, aunts and uncles. I bought the bread from a local, independent bakery that is struggling to stay open in the face of COVID-19. If you can, please support small businesses right now to help them survive this financial crisis.

• 1 large onion

• 3 medium carrots

• 2 celery stalks

• 8 garlic cloves

• 2 bunches any kale

• 3 thick pieces Parmesan rind (Whole Foods carries)

• Shredded Parmesan cheese

• 1 28-oz. can crushed tomatoes

• ½ loaf crusty country bread (about 10 oz.), roughly cubed

• ⅓ cup extra-virgin olive oil, plus more for drizzling

• Kosher salt

• 1 14-oz. can cannellini beans

• ¾ tsp. crushed red pepper flakes

1. Place rack in middle of oven; preheat to 450°F.

2. Prepare vegetables: Cut onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl. Wash, peel, and trim carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. Chop celery stalks crosswise into ½" pieces. Add to bowl with onion.

3. Smash and peel garlic cloves with the back of your knife. If any of them are left intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl with veggies.

4. Strip stems from kale and discard. Wash if they're gritty, then tear leaves into 2" pieces; set aside.

5. Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add veggie mixture and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

6. Add crushed tomatoes, Parmesan rinds, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer and cook low with lid on for 60 minutes to meld flavors. Remove Paremsan rinds.

7. Drain and rinse cannellini beans then add to pot. Follow with the kale in two additions, stirring often and allowing to wilt in between.

8. Remove from heat. Pile bread cubes on top of stew. Drizzle bread generously with olive oil.

9. Transfer pot to oven and bake stew uncovered until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

10. Ladel soup into bowls and top with grated parmesan cheese. Serve immediately.

Note: If you expect to have leftovers, I recommend removing the bread topping before storage. It will get soggy in the refrigerator.

Harissa Lamb Ragout

A wonderful twist on a traditional bolognese, this sauce uses lamb instead of beef and replaces Italian flavors with those of Northern Africa: red chilis, coriander, cumin, and paprika.  If there's one way I've fed my soul this spring it's through comfort food. Comfort foods fill a home with satisfying smells and trigger tender memories of the people and places we love. They make a house on a cold day feel warm and bring light into our lives even when the sun is not shining. Bolognese makes me think of my parents and other beloved guests we've hosted at our home through the years; and even though I don't know when we'll entertain travelers next, preparing this dish now makes me grateful for meals past. I usually turn to Ina Gardner's "weeknight" version  but this lamb recipe caught my eye and is delicious.

• 14.5 oz. can diced tomatoes

• 12 oz. jar water-packed roasted red peppers, drained

• 1 tbsp. olive oil

• 2 lbs. ground lamb

• 1 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 large onion, chopped

• 2 celery stalks, chopped

• 2 medium carrots, chopped

• 6 garlic cloves, chopped

• 2 tbsp. harissa (or any red chili paste)

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 1/4 to 1/2 tsp crushed red pepper flakes

• Kosher salt

• 1/2 cup half and half or heavy cream

• 16 oz. penne (or any favorite) pasta

• 2 large scallions, sliced, for garnish

• 2 tbsp. chopped fresh mint or flat-leaf parsley

• Grated Parmesan cheese

1. For the sauce: In a blender, puree the tomatoes and roasted peppers.

2. Heat a large dutch oven over medium-high heat.  Add the oil and lamb, season with the salt and black pepper, and cook, using a wooden spoon to break the meat into small pieces as it browns, 3 to 4 minutes.

3. Add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are soft, 8 to 10 minutes. Add the harissa, coriander, cumin, and paprika, and cook, stirring, 1 more minute. Then stir in the tomato-pepper puree and pepper flakes.

4. Cover and simmer on low heat for two hours to meld flavors. Turn off the flame and stir in half and half.

5. For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as directed. Drain and return to the pot.

6. Serve the ragout over pasta.  Garnish with the scallions, mint or parsley, and Parmesan cheese.

Shrimp with Zoodles

The sauce in this dish is similar to vodka cream and the pancetta adds a delicious smokey flavor. But pairing it with vegetables and shrimp makes for a lighter spring meal. This was a brand new recipe for me but I've been desperate to escape the feeling of Ground Hog's Day. I found this gem in one of my favorite cookbooks, Skinny Taste: Fast and Slow by Gina Homolka, a gift from a dear friend.  Just picking up this cookbook reminds me of her and wonderful times spent together.  My mom inspired the recipe choice.  On a recent zoom call she told me she ventured to try zoodles and successfully snuck them by my dad as noodles.  I didn't have the same luck with my kids, but you might! 

• 16-20 peeled and deveined extra-large shrimp, tails removed

• 1/4 teaspoon kosher salt

• Freshly ground black pepper

• 1/2 tablespoon unsalted butter

• 1 shallot, minced

• 3 garlic cloves, minced

• 4 ounces pancetta, chopped

• 1 1/4 cups store-bought marinara sauce

• 3 tablespoons heavy cream

• 1 tablespoon (1/2 ounce) cognac or brandy

• 2 tablespoons grated Parmesan cheese

• 7 to 8 ounces each of spiralized zucchini and yellow squash (you can buy spiralized at most supermarkets)

• Feta cheese, crumbled for garnish

1. Season shrimp with salt and pepper to taste. Preheat oven to 350°F.

2. Cut four 18 x 18-inch square pieces of heavy-duty foil and place over a shallow soup bowl or mesh strainer to 'shape' the baking pockets.

3. In a large nonstick skillet, melt the butter over medium heat. Add the shallot, garlic, and pancetta and cook, stirring until golden and pancetta fat is rendered, about 5 minutes.

4. Add the marinara, cream, cognac, Parmesan, 1/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook for 5 minutes. Remove the pan from the heat, and the shrimp and zoodles, and toss in the sauce.

5. Divide the shrimp and zoodles between the four foil pockets. Seal each foil in the shape of a Hershey's kiss. Place the packets on a baking sheet.

6. Bake until the shrimp are opaque and cooked through and the vegetables are tender, about 15 minutes. Serve hot with crumbled feta cheese as garnish.

Braised Chicken with Tomatoes, Olives, and Capers

This brothy combination of Mediterranean inspired flavors is delicious served over steamed rice or with a crusty baguette. I've subscribed to a number of media outlets since the COVID-19 pandemic began, desperately seeking reliable news. The abundance of sensationalized COVID coverage often leaves me frustrated and wanting to disconnect. Though the New York Times is not where I land in the mornings (I've begun to rely almost entirely on the Department of Public Health), I do enjoy receiving their daily recipes in my inbox now. The act of curating a new meal from start to finish helps me reengage and provides a creative outlet for my day.

• 2 tablespoons olive oil

• 1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on

• Salt and freshly ground black pepper

• 2 medium onions, chopped

• 2 tablespoons drained capers

• 2 teaspoons minced garlic

• 1 28-ounce can diced tomatoes (with juice)

• ½ cup dry white wine or chicken stock

• 1 cup green olives, pitted

• 1 tablespoon fresh thyme leaves

• ¼ cup chopped fresh parsley for garnish

1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.

2. Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.

3. Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes. If you'd like to braise the chicken for longer, turn the heat to low and simmer, covered, for up to 2 hours. Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Grilled Thai Flank Steak with Herbed Salad

A delicious combination of sweet, sour, and heat, the Thai inspired steak marinade doubles as a refreshing salad dressing. I'm learning that spring in Massachusetts comes in July, so any day that is dry and over 50°F is cause for celebration and an excuse to spend welcome time outdoors, even if it's just in our backyard. My mother, who lives in San Diego and can grill year-round, forwarded me this recipe from Cooking Light. Her share inspired me to throw on my down vest and to fire up our Weber. I'm finding that cooking in the fresh air and enjoying some lighter dinner fare does wonders for my mood and outlook!

• 1 cup fresh lime juice

• 1/2 cup chopped fresh cilantro

• 4 tablespoons brown sugar

• 4 tablespoons Thai fish sauce (or equal parts soy sauce and rice vinegar)

• 4 tablespoons chile paste with garlic (I like Sambal Oelek)

• 4 garlic cloves, minced

• 1 (1 1/2-pound) flank steak, trimmed

• 1 tablespoon olive oil

• 1 1/2 cups vertically, thinly sliced red onion

• 4 plum tomatoes, each cut into 6 wedges (optional)

• 1 avocado, sliced

• 6 cups torn romaine lettuce

• 1 1/4 cups thinly sliced English cucumber

• 2 tablespoons chopped fresh mint (optional)

• White rice

1. Combine the first six ingredients (lime juice through garlic), stirring until sugar dissolves; set half the mixture aside. Combine the other half with the steak in a large zip-top plastic bag; seal and marinate in the refrigerator for two to three hours, turning occasionally. Remove steak from bag; discard marinade.

2. Prepare grill. Prepare rice according to the package's directions.

3. Heat a large nonstick skillet with olive oil over medium-high heat. Add red onion and sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, romaine lettuce, cucumber, avocado, and mint in a large bowl; toss gently to combine.

4. Place steak on hot grill rack; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

5. Divide the salad among plates with the steak and drizzle with reserved lime mixture. Serve with hot rice.

Southern Ham Sammies

These mini-sandwiches are made with flakey buttermilk biscuits, honey baked ham, and a tangy apricot mustard. Easter isn't Easter without ham so though we were only a family of four this holiday I splurged and bought twenty pounds of honey ham, just to feel happy.  It reminds me of my grandfather who smoked an Easter ham every year when I was little and growing up in California, and my dear family, far from me now on the west coast, sheltering in place, and the uncertainty of when I'll see them next.  The biscuits are straight from my southern soul.  I found a frozen version locally in Mass. but from a bakery in Charleston, SC, one of my favorite cities in the world.  And the sandwich is inspired by my mother-in-law who makes a version of these for Couples' Bridge and, when we're lucky, Sunday family dinners.

• Callie's Southern Biscuits (can be ordered from Callie's or found in the frozen section at Fresh Market) or any other buttermilk biscuit

• Sliced honey ham or any ham including deli meat

• Arugula (optional)

• 1/2 cup apricot jam

• 2 Tbsp. whole-grain mustard

• 1 Tbsp. Dijon mustard

• 2 scallions thinly sliced

1. Bake the biscuits according to the package's directions. Cool and cut into halves.

2. Prepare the jam by combining the apricot jam, mustards, and scallion together in a bowl. Stir to combine.

3. To prepare the sandwiches, layer the sliced ham on an inside of a biscuit half. Top with 1 teaspoon of the apricot mustard jam, some arugula leaves, and finish with the second half of the biscuit.

Elvis Granola

I have two favorite granola recipes and this is one of them; it's by far the more indulgent of the two with chunks of rich chocolate and oats wrapped in peanut butter.  Aside from being delicious, this recipe is a favorite because it's from my best friend and I think of her each time I make it. She bakes this granola literally every week for her husband and children and, lucky for my family, she brought it along on a family beach vacation to Kiawah Island that we shared years ago. The recipe is from one of her favorite blogs, Eat, Live, Run, which also happens to be the three things that she and I love doing best together.  

• 1/4 cup canola oil

• 1/3 cup maple syrup

• 1/4 cup natural, chunky peanut butter

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 4 cups old fashioned oats

• 1/4 cup flaxseeds

• 1/2 cup dry roasted peanuts, chopped

• 1/2 cup sunflower seeds

• 2/3 cup chopped dark chocolate (or miniature chocolate chips)

1. Preheat oven to 350°F. Line a jelly role or cookie sheet with parchment paper.

2. In a small mixing bowl, combine the canola oil, maple syrup, peanut butter, salt, and cinnamon.

3. In a large mixing bowl, combine the oats, flax seeds, peanuts, and sunflower seeds.

4. Pour the wet ingredients into the dry and mix thoroughly, so that the oats are well coated.

5. Spread the granola onto the lined sheet so that the granola is about 3/4 inch deep. Pack it down gently with the back of a spatula.

6. Bake for 45 to 60 minutes, stirring one to two times and turning the tray halfway through, until oats are uniformly golden.

7. Let the granola cool completely, then add the chopped chocolate.

Whole Grain Blueberry Muffins

These muffins are fluffy, moist, burst with blueberries, and contain wholesome ingredients like honey, yogurt, and wholewheat flour.  During our first month home I was determined to create a nurturing yet structured routine as my children transitioned into distance learning with their school. The desire for all of us to roll out of bed five minutes before their first 8 am zoom call was very strong. But baking these warm, healthy muffins for breakfast inspired all of us to wake early, begin our day as a family, and layout some goals. Three months in and not every morning remains so organized, but these muffins remain a great go-to. They are divine with a pad of fresh butter, which we get delivered from a local dairy farm.

• 1 ¾ cups plus 1 teaspoon whole wheat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• ¼ teaspoon ground cinnamon

• ⅓ cup melted coconut oil or olive oil

• ½ cup honey

• 2 eggs

• 1 cup plain Greek yogurt (or any sweetened yogurt works too - preferably vanilla or blueberry)

• 2 teaspoons vanilla bean paste or vanilla extract

• 1 cup Maine blueberries, frozen

• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

1. Preheat the oven to 400°F. Grease all 12 cups on your muffin tin with butter or cooking spray (my favorite is baking spray that contains real flour).

2. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.

3. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.

4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.

5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days.

Lemon Poppy Seed Cake (Gluten Free)

A sweet treat that works equally well for breakfast or dessert and has a beautiful combination of fresh citruses. This recipe was similarly inspired by my desire to have fresh baked goods ready for weekday breakfasts, the warm scent of sugar and lemon filling the house as spring temperatures outside hover not far from freezing. Baking (and eating) is an outlet for me. My husband, on the other hand, is finding his semblance of control right now by dieting and amping up his exercise routine.  By the end of nine weeks, he hopes to resemble Dr. Smolder Bravestone. His Grind for Nine eliminates gluten (but not yet sugar), so I retrofitted this recipe to be gluten-free. No one can tell the difference and my husband can enjoy a slice as a special treat, at least until week seven when his diet turns keto.

• 1 ½ cups Gluten Free Flour (like Bob's Red Mill or King Arthurs)

• 3 Tablespoons poppy seeds

• 2 teaspoons baking powder

• ¼ teaspoon sea salt

• 1 large lemon, to yield about 2 teaspoons zest and ¼ cup juice

• 1 cup sugar

• ¾ cup plain or vanilla whole-milk yogurt, or substitute milk

• 3 eggs

• ½ teaspoon pure vanilla extract

• ½ cup extra-virgin olive oil

For the Glaze:

• 1/8 cup orange juice

• 1 teaspoon lemon juice

• 1/2 teaspoon vanilla extract

• 1 cup powdered sugar

1. Preheat the oven to 350°F. Grease a standard loaf pan with baking spray that contains flour.

2. In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt.

3. Pour the sugar into a medium-sized mixing bowl. Grate all the zest from the lemon into the sugar.

4. Slice the lemon in half for juicing. In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup lemon juice to yield 1 cup total liquid. Whisk the yogurt and orange juice, eggs and vanilla into the sugar mixture.

5. When the mixture is well blended, gently whisk in the dry ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

7. Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake and place on a wire rack to cool.

For the Glaze:

1. Mix orange juice, lemon juice and vanilla extract. Add enough powdered sugar to make a thick glaze.

2. Place a piece of parchment or wax paper under the cooling rack to catch the run-off glaze. Slowly drizzle the glaze over the cooled loaf.