Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

Kale & Spinach Spanakopita Pie

This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.

This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.

The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil, plus more for brushing
  • 1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
  • 8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
  • 1/2 teaspoon kosher salt
  • 8 ounces phyllo dough, about half a box, defrosted
  • 1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
  • 1/2 cup plain breadcrumbs
  • 6 ounces feta, crumbled
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs, whisked well
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
  2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
  3. Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
  4. Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
  5. Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
  6. Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
  7. Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
  8. Whisk the eggs in a separate bowl. Set aside.
  9. Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
  10. Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
  11. Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
  12. Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
  13. Add the eggs, mixing well to combine.
  14. Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
  15. Lightly oil any dry spots of phyllo before baking, if needed.
  16. Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.

Note: The filling can be made one day in advance.

SautĂ©ed Greens with Corn, Bacon & Scallions

I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.

This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.

Yield: Serves 6 as a side

  • 4 slices bacon, cut crosswise into 1-inch-wide strips
  • 1 tablespoon unsalted butter
  • 1 shallot or small onion, minced
  • 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
  • 1/2 cup chopped red or orange bell pepper (or carrot)
  •  pinch red pepper flakes
  •  coarse salt and freshly ground black pepper
  • 3 scallions, white and light green parts, thinly sliced
  • 6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)
  1. Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
  2. Add butter and melt.
  3. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
  4. Add greens and cook for about 4 minutes, until beginning to wilt.
  5. Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
  6. Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.

Sausage, Beans & Greens Pasta

This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.

Yield: Serves 6

  • 1/3 cup (5 T) extra-virgin olive oil
  • 2 sprigs rosemary
  • 8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
  • 1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
  • 1/4 cup dry white wine
  • 16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
  • Kosher salt
  • 8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
  • 3/4 cup freshly grated Parmesan, divided
  • freshly ground black pepper
  • 3 T unsalted butter
  1. Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
  2. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  3. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
  4. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
  5. Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  7. Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
  8. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
  9. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  10. Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.

Sheet-Pan Potato Gnocchi with Tomatoes, Arugula, & Basil

One more summer sheet-pan dinner! 🙂

I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.

I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.

Yield: Serves 4

  • 1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
  • 2 to 4 large garlic cloves, unpeeled
  • 4 cups (2 pints) cherry or grape tomatoes
  • 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
  • 4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
  • freshly ground black pepper
  • 1 T freshly squeezed lemon juice
  • 2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
  • 1 cup basil leaves, large leaves torn
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  1. Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
  2. Line a rimmed sheet pan with parchment paper.
  3. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
  4. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
  5. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
  6. Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
  7. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
  8. Divide among plates and drizzle with a little more oil, if desired.

Italian Piadina with Ricotta, Prosciutto & Arugula Topping

According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.

The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.

This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂

Yield: 4 flatbread sandwiches (4 servings)

For the Piadina:

  • 1/2 cup water, divided
  • 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
  • 311 grams (2 cups) bread flour
  • 1 tsp fine sea salt or table salt
  • 1 1/2 tsp baking powder
  • 63 grams (5 T or 1/3 cup) lard, at room temperature
  1. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
  2. In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
  3. Add the lard and process until combined, about 10 seconds.
  4. With the processor running, add the yogurt mixture.
  5. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
  6. Divide the dough into 4 pieces. (I used a kitchen scale.)
  7. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
  8. Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
  9. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
  10. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
  11. Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.

For the Topping:

  • 3/4 to 1 cup whole-milk ricotta cheese
  • finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
  • 2 T freshly squeezed lemon juice (from 1/2 a lemon)
  • coarse salt and freshly ground black pepper
  • 8 slices prosciutto, at room temperature
  • baby arugula (about 1 cup per person) (we also used baby spinach)
  • extra-virgin olive oil, for drizzling, optional
  1. In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
  2. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
  3. In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
  4. Drizzle with oil, if desired, and fold. (I omitted the oil.)

Farro with Roasted Tomatoes, Pesto & Spinach

I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.

It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.

Yield: Serves 4

  • coarse salt and freshly ground black pepper
  • 1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
  • 2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
  • 1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
  • 2 tablespoons olive oil, plus more for the farro
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
  • 1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
  • 2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
  • 1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
  • 1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish
  1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
  2. Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
  3. Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
  4. When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
  5. Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
  6. Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
  7. Add the cheese, if using, then garnish with herbs and serve.

For the Pesto: (Makes about 1 cup)

  • 2 loosely packed cups fresh basil leaves, rinsed and dried
  • coarse salt
  • 1 large clove garlic
  • 2 T toasted pine nuts or walnuts
  • 1/2 cup extra virgin olive oil, or more to taste
  • 1/2 cup finely grated Parmesan or Pecorino Romano
  1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
  2. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
  3. Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
  4. Stir in the cheese.

The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.

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