Cheap Homemade Date Night Dinner Recipes | Chef Joshua Weissman

Ingredients

• Kitchen Twine
• 3 Tbsp (42g) extra virgin olive oil, plus extra for serving
• 10 oz (280g) grape tomatoes
• 3 cloves garlic, peeled and thinly sliced
• Kosher salt and freshly ground black pepper to taste
• ⅓ cup (90g) whole milk ricotta
• 2 slices crusty bread, toasted
• Flaky sea salt to taste
• Flat leaf parsley leaves for garnish
• 2 skin-on, bone-in chicken leg quarters
• 4 tsp (6g) whole grain mustard
• 2 slices Swiss or provolone cheese
• 8-10 fresh basil leaves
• 2 Tbsp vegetable oil
• 1 medium head cauliflower, cut into florets
• ¼ tsp freshly grated nutmeg
• 3.5 Tbsp (50g) cool unsalted butter
• ¼ cup (5g) flat leaf parsley, chopped
• 1 red Fresno chile, stemmed, seeded and finely chopped
• Zest and juice of 1 lemon
• 6 cloves garlic, peeled and grated
• ¼ cup (60ml) extra virgin olive oil
• Thinly sliced red Fresno chili rounds for garnish
• Parsley leaves for garnish
• ¼ cup (56g) unsalted butter
• 1 cup (225g) light brown sugar
• Kosher salt to taste
• 2 Bosc pears, peeled, halved and cored
• Plain yogurt for garnish
• Chopped pecans or granola for garnish