Gaby Dalkin, of the much-loved blog and lifestyle site “What’s Gaby Cooking,” is always up to something new. The home cook lives in Los Angeles with her husband and cat and started her blog on a lark in 2009, wanting to prove to friends and family that she’d eat mushrooms, darn it! These days, she has dozens of delicious products on our site and about a zillion Insta fans.
The busy entrepreneur doesn’t have as much time as she’d like to spend hours over the stove, so we’re thrilled to announce her new line of quick-cook dinner sauces. Here they are, plus a crack recipe for how to use them and get a tasty meal on the table in a flash! (Pro tip: Super-Gaby fans can buy all three amazing sauces in one fell swoop right here!)
A really good pasta sauce is a thing of beauty. This is what you want. There’s even cream in there (and it’s shelf-stable!) That means Valentine’s Day, the celebratory meal, or the birthday dinner are all solved. Let them think you cut the butternut squash yourself and sweat out a classic Italian sofritto of carrots, onions, celery and sage, finishing with wood-smoked pancetta, Parmigiano-Reggiano and a drop of honey. Use this beauty on pizza, on top of cooked chicken, in your favorite grain bowl, or in the knockout pasta below.
Just right for cool autumn evenings, this pasta dish comes together quickly thanks to a ready-made sauce from Gaby Dalkin, cookbook author and founder of the popular site What’s Gaby Cooking. This savory sauce includes butternut squash, pancetta and two kinds of cheese, all enriched with a touch of cream. To finish the dish, we add slices of roasted butternut squash for sweetness and fresh sage leaves for an earthy aroma.
- 1/2 lb. (250 g) butternut squash, peeled, seeded and cut into 1/4-inch (6-mm) slices
- 1 Tbs. avocado or sunflower seed oil
- Kosher salt and freshly ground pepper
- 1/2 lb. (250 g) dried pappardelle
- 1 cup (8 fl. oz./250 ml) Gaby’s Butternut Squash Pancetta Everything Sauce
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- Leaves from 2 or 3 fresh sage sprigs, torn into pieces
- Shaved pecorino romano cheese for serving
- Extra-virgin olive oil for drizzling
- Flaky sea salt (optional)
Preheat an oven to 425°F (220°C).
In a bowl, toss together the butternut squash and avocado oil, and season generously with kosher salt and pepper. Spread the squash slices in a single layer on a quarter sheet pan. Roast until tender and caramelized around the edges, about 20 minutes.
Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving about 1/4 cup (2 fl. oz./60 ml) of the pasta cooking water.
A few minutes before the pasta is done, in a large fry pan over low heat, warm Gaby’s Butternut Squash Pancetta Everything Sauce until warmed through, about 3 minutes. Add the cooked pasta and toss with tongs to coat. Sprinkle with the Parmesan and toss again. Cook until the sauce and pasta have melded together and the sauce reaches the desired consistency, adding a bit of the reserved pasta cooking water if desired, about 1 minute. Add the roasted butternut squash and sage, and season to taste with kosher salt and pepper.
Transfer the pasta to individual bowls. Top with shaved pecorino romano, a drizzle of olive oil and a sprinkling of flaky sea salt. Serves 2 to 4.
As is true of the butternut squash pasta sauce, a really good pasta sauce takes time. Add four cheeses to it, such as ricotta, Parmesan, Asiago and Romano, and you’re adding time and money to the process. We couldn’t love this sauce more. It’s packed with juicy San Marzanos, that nutty, creamy quartet of cheeses, and it wants only a pasta, pizza, piece of grilled meat, or grain bowl to succeed mightily. Try out the recipe below, which employs storebought pizza dough (another true gift, if ever there was one!)
We collaborated with Gaby Dalkin, cookbook author and blogger behind What’s Gaby Cooking, to develop her signature “everything sauces,” which offer endless options for quick and delicious meals. Here we top pizza dough with Gaby’s super-cheesy tomato sauce, then add fresh cremini mushrooms—and more cheese! While the pie is baking, toss a simple salad and dinner is served.
- 2 Tbs. avocado oil
- 2 garlic cloves, minced
- Leaves from 2 fresh rosemary sprigs
- Kosher salt
- 1 cup (about 2 oz./60 g) sliced cremini mushrooms
- 1 tsp. balsamic vinegar, plus more for drizzling (optional)
- All-purpose flour for dusting
- 3/4 lb. (375 g) store-bought or homemade pizza dough [[LW: Link to food-processor pizza dough]]
- 1/3 cup (3 fl. oz./80 ml) Gaby’s Four Cheese Tomato Everything Sauce
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- Grated Parmesan cheese for serving
- Red pepper flakes for serving
- Extra-virgin olive oil for drizzling (optional)
If using an oven, position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F (260°F), allowing at least 30 minutes for the oven to preheat fully. If using a pizza oven, preheat on high according to the manufacturer’s instructions.
In a fry pan over medium heat, warm the avocado oil. Add the garlic, rosemary and a pinch of salt and cook, stirring occasionally, until fragrant, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in the vinegar and remove from the heat.
On a floured pizza peel, shape the pizza dough into an 8-inch (20-cm) round or to your desired size and thickness. Spread Gaby’s Four Cheese Tomato Everything Sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with the mozzarella and then the mushrooms.
Slide the pizza off the peel onto the hot pizza stone or into your pizza oven. Bake until the crust is crisp and golden-brown, about 12 minutes in an oven or according to the manufacturer’s instructions if using a pizza oven.
Using the pizza peel, transfer the pizza to a cutting board. Sprinkle with Parmesan and red pepper flakes, and drizzle lightly with olive oil or vinegar. Cut into slices and serve immediately. Serves 2.
Let’s be honest with each other: Absolutely no one enjoys roasting, sweating and peeling bell peppers. (Are we right? We know we’re right.) So let us do the work for you, with a sauce handcrafted in small batches using only the best red bell peppers, artichoke hearts, San Marzano tomatoes, basil, red chiles, and a splash of red wine vinegar. In the following recipe, we toss it with cooked shrimp, but it’s just as good on pizza, in grain bowls, on pasta, or tossed with other proteins. The sky is the limit when the product is this good.
A staple in Italy, the wholesome, nutty-tasting grain known as farro takes well to a host of preparations. Here we toss it with peppery arugula and add pan-seared shrimp, which gets a flavor boost from Gaby Dalkin’s Roasted Red Pepper Artichoke Everything Sauce. Handcrafted in small batches, this versatile blend was created by the inspiring California chef, cookbook author and food blogger behind What’s Gaby Cooking. Be sure to cook the farro just until it is al dente—you want the grains to retain a little chew.
- 1 cup (7 1/4 oz./230 g) farro
- 3 cups (24 fl. oz./750 ml) vegetable broth or water
- 2 Tbs. fresh lemon juice, plus lemon wedges for serving
- 1 1/2 tsp. extra-virgin olive oil, plus more for serving
- 1 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper
- 1/2 lb. (250 g) large shrimp, peeled and deveined
- 2 Tbs. avocado or sunflower seed oil
- 1/4 cup (2 fl. oz./60 ml) Gaby’s Roasted Red Pepper Artichoke Everything Sauce, plus more for serving
- Arugula for serving
- Flaky sea salt (optional)
In a saucepan over high heat, combine the farro and broth and bring to a boil. Cook uncovered until al dente, about 20 minutes. Drain the farro, then return it to the pan off the heat.
While the farro is still warm, add the lemon juice, olive oil, chives, 1/8 tsp. kosher salt and 1/4 tsp. pepper and stir until the farro is evenly coated. Set aside.
Pat the shrimp dry with paper towels and season with kosher salt and pepper. In a large fry pan over medium-high heat, warm the avocado oil. Add the shrimp and cook, turning once, until opaque and a little crispy, 1 to 2 minute per side. During the last minute of cooking, add Gaby’s Roasted Red Pepper Artichoke Everything Sauce and toss until the shrimp are coated, about 30 seconds.
Divide the arugula, farro and shrimp between 2 bowls, placing each ingredient in a separate pile. Drizzle the farro with a spoonful of the sauce and sprinkle everything lightly with flaky sea salt. Serve each bowl with a lemon wedge alongside, letting diners toss the ingredients together as they like. Serves 2.