Veggie-Loaded Pad See Ew

I cannot resist trying a new version of my husband’s favorite Thai takeout dish. I loved that this one seemed a little bit healthier. 🙂

I incorporated broccolini and baby cauliflower, trimming the large stalks, as well as snow peas. The original recipe also suggests using a combination of Chinese broccoli, bell peppers, and carrots.

This recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I used wide rice noodles and modified the proportions and method. It was fabulous.

Yield: Serves 4 to 6

• 24 oz fresh wide rice noodles
• 5 T dark soy sauce
• 5 T light soy sauce
• 2 T fish sauce
• 2 T oyster sauce
• 2 T honey
• 4 T canola or vegetable oil, divided
• 6 garlic cloves
• 8 to 10 cups mixed vegetables, trimmed into similar sizes (I used 8 oz broccolini, 12 oz baby cauliflower, and a large handful of snow peas)
• 1-2 jalapeño chilies, seeded and chopped
• 4 large eggs, beaten
• 4 chopped scallions or 2 T chopped cilantro, for garnish

1. Rinse the rice noodles under cold water to separate. Break into 4 to 6-inch pieces and set aside.
2. Combine the soy sauces, fish sauce, oyster sauce, honey, and 1/2 cup water in a small bowl.
3. Heat 3 T of the oil in a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
4. When the oil shimmers, add the garlic, vegetables, and jalapeño; cook until the vegetables are tender, about 5 minutes.
5. Push the vegetables to one side of the pan.
6. Add the remaining 1 T of oil to the empty side of the pan and then add the eggs. Cook, gently scrambling, until just cooked through, about 2 minutes.
7. Add the noodles and soy sauce mixture to the skillet and gently toss to combine all of the ingredients.
8. Simmer for several minutes or until the sauce coats the noodles.
9. Top with chopped scallions or cilantro and serve immediately.

Cauliflower-Parmesan Fritters

One last meatball post! These cauliflower fritters are essentially vegetarian meatballs. 🙂 Like the chicken meatballs in my last post, they were also filled with fresh herbs and served with a lemony-yogurt sauce and greens. Delicious.

The recipe was adapted from Bon Appétit, contributed by Jesse Szewczyk. I modified the method and proportions. I loved using frozen riced cauliflower as a shortcut.

We ate the dish with crusty bread on the side. I ate the leftovers on top of extra arugula (my favorite). Healthy, bright, and fresh.

Yield: 4 servings

• 1 1/3 cups whole-milk Greek yogurt
• finely grated lemon zest from one large lemon
• 4 tsp fresh lemon juice, divided
• 8 large garlic cloves, divided, pushed through a garlic press or finely grated
• 5 T extra-virgin olive oil, plus more for drizzling
• 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more to taste
• 1 10 to 12 oz bag frozen riced cauliflower (I used Trader Joe’s)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups finely grated Parmesan (about 2 oz)
• 1 cup panko
• 3/4 cup finely chopped mixed tender herbs (such as dill, cilantro, chives, and/or parsley), plus leaves for garnish
• 1/2 tsp freshly ground pepper, plus more to taste
• 1/4 medium red onion, thinly sliced
• 2 cups baby arugula, or more to taste

1. In a medium bowl, whisk together Greek yogurt, lemon zest, 2 tsp fresh lemon juice, 2 pressed (or finely grated) garlic cloves, 1 tablespoon extra-virgin olive oil, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt.
2. Taste sauce and season with more salt if needed. Set aside.
3. Cook the frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes.
4. Add the egg, egg yolk, grated Parmesan, panko, herbs, 2 1/4 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, freshly ground pepper, remaining 6 garlic cloves, finely chopped, and remaining 2 tsp lemon juice.
5. Using a rubber spatula or clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform.
6. Using a cookie scoop, spoon out 2-tablespoonful portions; put on a plate. Roll each scoop into a smooth ball. (You should have about 15 to 17.)
7. Heat 4 tablespoons olive oil in a 12-inch cast iron skillet or a large nonstick skillet over medium to medium-high.
8. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes.
9. Turn onto opposite side; cook until golden brown underneath, about 3 minutes.
10. Shake pan to encourage balls onto an un-browned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.
11. Toss the red onion, arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat. (I used fine sea salt.)
12. Spread reserved sauce over a platter, top with salad and arrange fritters on top. Season with pepper, as desired.

One-Pot Chicken-Dill Meatballs with Pearl Couscous & Greens

This is another great weeknight one-pot dish featuring chicken meatballs. The bright and tangy sauce was a lovely complement. I loved that it was loaded with dill.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I swapped Israeli pearl couscous for the orzo and incorporated kohlrabi and cauliflower greens. We ate roasted broccoli, cauliflower, kohlrabi, and turnips on the side. Healthy and fabulous.

I may brown the meatballs next time before adding the couscous to the pot.

Yield: 4 servings (12 meatballs)

• 1 1/2 cups (about 3 oz) loosely packed chopped dill (including tender stems), plus more for garnish
• 1 cup full-fat Greek yogurt
• 2 large garlic cloves, pushed through a garlic press or finely grated
• 1 lemon, zested and halved
• 1 pound ground turkey or chicken
• 1 tsp fennel seeds
• Diamond Crystal Kosher salt and freshly ground black pepper
• 2 T unsalted butter
• 1 cup Israeli pearl couscous, orzo, or rice
• 3 anchovy fillets
• 4 to 5 cups chopped escarole, spinach, mustard greens, baby kale, or other greens (about 3-4 ounces)(I also incorporated kohlrabi and cauliflower greens)

1. In a medium bowl, stir together the dill, yogurt, garlic and lemon zest.
2. Transfer 1/2 cup of the yogurt to a large bowl, along with the ground meat, fennel seeds, and 1 teaspoon salt; mix lightly with your hands to combine.
3. Use a large cookie scoop to ration the mixture into 12 meatballs. Gently roll into 12 meatballs and place on a plate. Place in the refrigerator. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)
4. To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Place in the refrigerator.
5. In a medium skillet, melt the butter over medium. (I used an enameled cast iron skillet with a lid.)
6. (At this point- consider browning the meatballs first.) Add the couscous (or orzo or rice), anchovies and 1/2 teaspoon each salt and pepper; stir until the couscous is golden, 2 to 4 minutes.
7. Add 1 1/2 cups water if using couscous (or up to 2 1/2 cups of water if using orzo or rice) and bring to a boil over medium-high.
8. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the couscous is tender and the meatballs are cooked through, 12 to 14 minutes.
9. If excess liquid needs to be cooked off at this point, remove the meatballs from the pot. Cook the couscous over medium heat until the desired consistency is achieved and excess liquid has been removed, about 3 to 5 minutes.
10. Remove the meatballs if you skipped the last step. Turn off the heat, add the greens on top and season with salt and pepper.
11. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes.
12. Stir to incorporate, taste and season with salt and pepper.
13. Return the meatballs to the pot.
14. Garnish with dill and serve with the yogurt sauce, as desired.

Persian Barley-Lentil Soup with Spinach

This hearty vegetarian dish is definitely a new favorite. It was creamy, healthy, and fresh. Easily made in a pressure cooker (or Instant Pot) too.

The original recipe notes that this dish is a combination of two classic Persian soups- lentil and barley. Traditionally, dried limes are incorporated but this version uses “easier-to-find” fresh limes instead. The lime juice added brightness and tanginess to the finished dish.

The recipe was adapted from Milk Street Fast and Slow, inspired by a recipe in “Bottom of the Pot” by Naz Deravian, contributed by Julia Rackow. I modified the method and proportions. We omitted the optional yogurt topping and ate it with warm naan and green salad on the side. Full-flavored and fabulous.

Yield: Serves 8

• 4 T extra-virgin olive oil, plus more to serve
• 2 medium yellow onions, chopped
• 12 large garlic cloves, chopped
• 4 medium carrots, peeled, quartered lengthwise and sliced 1/2-inch thick
• 4 T tomato paste
• 8 bay leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 cups pearled barley (see Note)
• 1 cup brown or green lentils
• 3 quarts low-sodium vegetable broth (I used 1 quart of homemade stock and 2 quarts of chicken stock)
• freshly squeezed juice from 2 large limes
• 8 cups lightly packed baby spinach, chopped
• 2 cups lightly packed fresh cilantro, chopped
• plain yogurt, for serving, optional
• lime wedges, for serving, optional
• warm naan, for serving, optional

1. Put an 8-quart pressure cooker on the stove over medium heat (on an Instant Pot, select High Sauté).
2. Add the oil and heat until shimmering.
3. Add the onion, garlic, carrots, tomato paste, bay leaves and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
4. Stir in the barley, lentils, and stock/broth, scraping up any browned bits, then distribute in an even layer.
5. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
6. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 15 minutes.
7. When the pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
8. Remove and discard the bay leaves.
9. Stir in the lime juice, spinach, and cilantro. Taste and season with salt and pepper.
10. Serve with a dollop of yogurt, drizzled with oil, and with lime wedges and warm flatbread on the side, as desired.

Note:

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.

White Lasagna with Asparagus, Spinach & Peas

This meatless lasagna was described as a showcase of spring vegetables. The filling was full of asparagus, peas, fresh herbs, greens, and leeks. It was loaded with cheese too, of course. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used no-boil noodles. I prepared it the day it was served but it could be prepared up to two days ahead. It can be assembled ahead of time and baked before serving or baked in advance and reheated before serving. Clark notes that the lasagna is easier to slice if it is baked and then reheated.

Yield: Serves 6 to 8

For the Béchamel:

• 4 T unsalted butter (plus additional butter or cooking spray for greasing the pan)
• 1/3 cup (5 T) all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, finely grated or minced (I used a garlic press)

For the Filling:

• 3 T extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), ends trimmed, cut into 3/4-inch pieces if thin or 1/2-inch pieces if fat
• fine sea salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, thinly sliced into half moons and cleaned
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped if large
• 1 large lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced or torn into pieces

To Prepare the Béchamel:

1. In a large saucepan, melt 4 tablespoons butter over medium heat.
2. Once melted, add flour and whisk until combined. Cook for 3 to 5 minutes, or until pale golden.
3. Slowly whisk in the milk, a little at a time, so that the sauce does not clump.
4. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable.
5. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. (I used coarse salt.)

To Prepare the Filling & Complete the Dish:

1. Place a 12-inch skillet over medium to medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 3 to 4 minutes.
2. Season asparagus with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons mixed soft herbs.
3. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes.
4. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes.
5. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
6. Add leek-spinach-herb mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
7. Heat oven to 400 degrees. (I set my oven to true convection.) Grease a 9-by-13-inch baking pan with cooking spray or a little butter.
8. Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered.
9. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer.
10. Ladle a little more béchamel on top of the noodles, covering the surface.
11. Add half of the ricotta-leek-spinach-herb mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top.
12. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture.
13. Top with the sliced mozzarella.
14. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel.
15. Sprinkle with remaining 1/2 cup Parmesan.
16. Cover the pan with parchment paper and then foil; place on a parchment paper-lined rimmed baking sheet to catch any drips.
17. Bake for 30 minutes, then remove parchment and foil. Rotate the pan.
18. Bake for another 30 minutes on convection or up to 40 minutes in a standard oven, or until golden brown and bubbling on top. Rotate the pan for even browning, if necessary. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.)
19. Let sit for 20 to 30 minutes before serving.

Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

• salt
• 4 T unsalted butter
• 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1 (6-ounce) package baby spinach
• 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)

1. Bring a large pot of salted water to a boil.
2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
4. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

Shortcut Creamed Spinach

Oh my… this silky side can be prepared dangerously easily. We loved it too.

The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.

The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.

Yield: about 6 servings

• 3 T extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 pound (16 oz) spinach (mature or baby spinach)
• kosher salt and freshly ground black pepper
• freshly grated nutmeg, optional
• 1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)

1. Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
2. Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
3. Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
4. Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
5. Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
6. Taste and season with more salt and pepper, if needed.