Stipovich Cole - The couples cookbook: recipes for newlyweds

Grilled Green Tomatoes and Burrata Toast

Green tomatoes are actually just unripe tomatoes, so they have a notable firmness to them. This makes them great for frying, cookingor even grilling, which lends a lovely sweetness to their distinctive tartness. Its possible you wont be able to find them in the grocery store or farmers market, but its worth checking or asking around. You will have the best luck harvesting them fresh from the garden. If you dont have a garden, try befriending someone who does have one! If you cant find green tomatoes, try a green type of heirloom tomato and skip the grill pan process.

MAKES 2 SERVINGS

Prep Time: 5 minutes

Cook Time: 10 minutes

2 slices rustic country bread, cut 1 inch thick

1 large garlic clove, halved

1 tablespoon extra-virgin olive oil, plus more for drizzling

teaspoon kosher salt

Pinch of freshly ground black pepper, plus more as needed

1 to 2 green tomatoes (firm, unripe tomato), stem removed and cut into -inch-thick slices

4 ounces burrata, at room temperature

4 leaves basil, thinly sliced (for garnish)

Flaky sea salt (optional)

Preheat the oven to 350F.

Place the bread slices on a baking sheet and toast in the oven until warm and starting to crisp up slightly, 3 to 5 minutes. Remove from the oven and gently rub the garlic over the warm bread; discard the clove. Drizzle the bread slices with 1 tablespoon of the olive oil and season with salt and pepper. Set aside.

Meanwhile, in a grill pan over medium heat, cook the tomatoes for 2 to 3 minutes per side, until lightly charred but still firm.

Spread half of the burrata over each slice of seasoned toast, then top with the grilled tomatoes. Garnish with the basil, then drizzle with additional olive oil. Season with flaky sea salt, if using, and additional pepper to taste.

Huevos Rancheros

Every couple has particular recipes that somehow end up within the purview of one or the other. In our household, Cole (the Californian) is more at home with Mexican-style dishes. Between Coles parents, Coles dad has taken ownership of this fresh and hearty breakfast. (Although, truth be told, Coles mom taught his dad how to make it in the first place.) While this is not either of Coles parents exact recipe, it is built from delicious memories. Its our hope that it will fall under new ownership in your household and that youll create breakfasts that linger in memories for years to come.

MAKES 2 SERVINGS

Prep Time: 10 minutes

Cook Time: 10 minutes

cup canned black beans

1 tablespoon canola or neutral oil

4 small corn tortillas

1 cup shredded Monterey Jack cheese

1 tablespoon salted butter

4 eggs

teaspoon kosher salt

teaspoon freshly ground black pepper

cup Pico de Gallo () or store-bought

Hot sauce (optional)

ripe avocado, cubed

3 tablespoons coarsely chopped cilantro

3 tablespoons thinly sliced green onions

In a saucepan over medium-low heat, add the black beans and heat until warm. Set aside.

In a large nonstick skillet over medium-high heat, add the oil. Once the oil is hot, add the tortillas and cook for 1 minute, or until warm. Flip the tortillas and cook for an additional 30 seconds. Transfer the tortillas to a baking sheet, overlapping two tortillas slightly to create a pair of tortillas in the shape of the number 8. Evenly distribute cup of the cheese onto the two pairs of overlapped tortillas. Set aside.

Arrange an oven rack 4 inches from the broiler and preheat the broiler.

In a nonstick skillet over medium heat, add tablespoon of the butter and cook until sizzling. Crack 2 of the eggs and gently add them side by side to the skillet. Season with a pinch of the salt and pepper. Turn down the heat to medium-low, and cook, covered, for 1 to 2 minutes, until the yolks are opaque but not cooked through.

While the eggs are cooking, use a slotted spoon to evenly distribute the black beans and pico de gallo onto the tortilla pairs, and add the hot sauce to taste, if using. Remove the pan from the heat. Gently slide the eggs out of the pan and onto one of the tortilla pairs. Repeat the process for cooking the remaining 2 eggs and place them on the other tortilla pair. Evenly distribute the remaining cup of cheese over the eggs.

Place the baking sheet with the assembled tortillas in the oven and broil for 30 seconds to 1 minute, until the cheese on top has melted. Using a spatula, carefully transfer each set of tortillas to a plate. Distribute the avocado, cilantro, and green onions evenly over the top.

Cooks Note: Its a bit of a dance to cook the eggs and heat the tortillas at the same time, so make sure to have your ingredients at the ready.

Savory Dutch Baby with Leeks, Pancetta, and Goat Cheese