I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.
It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.
This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!
4 oz bacon (about 4 slices), sliced crosswise ¼” thick
2 shallots, thinly sliced
⅓ cup dry white wine (I used Pinot Grigio)
4 garlic cloves, finely chopped
2 tsp finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup chicken stock, plus more, as desired to adjust sauce consistency
½ tsp Kosher salt
¼ tsp crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces (breast meat halved)
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
crusty bread, for serving, optional
Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
This healthy carbonara was unbelievably creamy. It was also absolutely loaded with fresh spinach. Amazing!
The purpose of the smoked gouda topping was to mimic the smokiness of the missing pancetta or bacon in this lighter, vegetarian version of “carbonara.” I thought is was equally delicious with and without it.
This recipe is from The New York Times, contributed by Kay Chun. I used whole wheat spaghetti and increased the garlic. It was a quick and delicious weeknight dish.
3tablespoons extra-virgin olive oil
1cup finely chopped yellow onion
7-8cloves garlic, thinly sliced
1pound whole wheat spaghetti
coarse salt and freshly ground black pepper
2 T unsalted butter
1pound fresh baby spinach
red-pepper flakes, to taste, optional
¾cup grated Parmesan (2 1/2 ounces)
1 T fresh lemon juice
½cup grated smoked Provolone or Gouda (1 1/2 ounces)
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta.
Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes.
Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted.
Stir in the Parmesan and lemon juice; season with salt and pepper.
Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!
4 to 6 servings
1 small to medium kabocha squash
7 large garlic cloves
3 6-inch-long rosemary sprigs
½ cup heavy cream
freshly ground black pepper
1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
2 medium shallots
1 pound fresh pork sausage, such as sweet Italian (about 4 links)
2 cups crumbled cornbread, from a 6×4 inch piece
2 T unsalted butter
1 T olive oil
Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
Position a rack in center of oven; preheat to 400°, preferably on convection.
Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
Smash the garlic cloves with the side of the knife and remove peel.
Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
Peel 2 shallots and thinly slice crosswise.
Use the tip of your knife to prick the sausages all over in several places.
Crumble cornbread into coarse crumbs (you should have about 2 cups).
When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
Transfer to kale to the bowl with squash, then fold to incorporate.
Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.
This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.
1bunch red or black kale, washed, ribs removed
1 poundsweet or hot Italian sausages
8 oz (½pound) shiitakes mushrooms, washed, thinly sliced
8 oz (½pound) cremini mushrooms, washed, thinly sliced
8garlic cloves, peeled, finely chopped
4shallots, peeled, finely chopped
1tablespoon olive oil
2cups chicken stock or pasta water
1 T unsalted butter
sea salt and freshly ground black pepper
½cup grated Parmesan or Romano cheese
1pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
1 T Kosher salt for the pasta
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
In a hot pan lightly brown the kale with the olive oil and remove.
Add the mushrooms, shallots, and garlic; sauté until lightly browned.
Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
Taste and adjust the seasoning with sea salt and pepper.
Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Serve with grated cheese.
I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.
This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂
2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
1/4 cup extra-virgin olive oil, plus more for roasting shallots
Kosher salt and freshly ground black pepper
6 tablespoons rice-wine vinegar
1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
1 tablespoon fresh lemon juice
1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
1/4 cup packed chopped fresh dill
4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
Set oven to 425 degrees, preferably on convection roast.
Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
Top with cheese and serve with remaining vinaigrette alongside.
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
10 ounces wild mushrooms, such as hen-of-the- woods or oyster, torn into bite-size pieces (I used sliced cremini mushrooms)
1 teaspoon finely chopped thyme, plus more for garnish
2 garlic cloves, thinly sliced
1 tablespoon finely chopped parsley
fine sea salt
freshly ground black pepper
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream, divided
1/4 teaspoon freshly grated nutmeg
fine sea salt
For the Crêpes:
10 large eggs, divided
1 cup whole milk
1 cup bread flour
1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
1 teaspoon coarse salt
mesclun greens, for serving
Make the Filling:
Preheat oven to 400°F, preferably on convection roast.
In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
Add mushrooms, thyme, and garlic.
Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
Stir in parsley and season with salt and pepper.
Make the Sauce:
In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
Whisk in all-purpose flour until combined.
Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
Using a spatula, flip crêpe; reduce heat to moderately low.
Arrange aboutone-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
Cook until egg white is set and yolk is still runny, about 3 minutes.
Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
Repeat procedure to make 5 more crepes. Serve immediately.
The plus side (supposedly!) of the original recipe for this dish from Martha Stewart was that it was a vegetarian casserole without cheese. After seeing an adaptation on Kirkley Crossing, I added fresh mozzarella. Cheese makes everything better! I added fresh spinach too.
I made the polenta but did use jarred marinara as a shortcut. We enjoyed it with a green salad. Cheesy vegetarian casseroles are perfect comfort food in cold weather!
Yield: Serves 6
For the Polenta:
4 cups chicken stock
1/2 tsp coarse salt
1/4 to 1/2 tsp freshly ground black pepper, to taste
1 cup polenta or coarse yellow cornmeal (not quick cooking)
Mix one cup of liquid with the cornmeal and stir. This prevents the cornmeal from lumping when added to the boiling liquid.
Bring the remaining stock to a boil in a 3 or 4 quart sauce pot and add the salt and pepper.
To the boiling stock, pour the cornmeal slurry in a steady stream, stirring constantly until completely added.
Simmer over low heat, stirring often, until done, about 30 to 40 minutes. When done, polenta will pull away from the sides of the pot and will be soft in texture.
Remove the pot from the heat and finish as desired. Adjust the consistency with additional stock or water, if necessary. Season with salt and pepper, to taste.
Pour onto a greased half-sheet pan and refrigerated until cool and firm. (I coated the sheet pan with cooking oil spray.)
For the Layered Eggplant & Polenta Casserole:
24 oz jar (3 cups) marinara sauce (I used Trader Joe’s Italian Marinara Sauce with Barolo Wine- delicious!)
1 batch Polenta (recipe above)
2 large handfuls organic baby spinach, coarsely chopped
2 T extra virgin olive oil, or more if necessary
1 medium eggplant, preferably organic, sliced into 1/4-inch rounds