One-Pan Farro & Cauliflower Parmesan

I love vegetable-loaded comfort food. ūüôā This casserole dish also has farro, a favorite, and cheese, of course. My husband said he would have loved it even without the fresh mozzarella on top! Absolutely delicious.

The recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I doubled the amount of cauliflower, omitted the olives, used Trader Joe’s 10-minute farro, and modified the method and proportions.

We ate the casserole as a main course with garlic bread and green salad. It could also be served as a hearty side dish. The recipe is very adaptable and could be easily modified to incorporate other vegetables.

Yield: Serves 8

For the Farro and Cauliflower:

  • 1 large head of cauliflower, florets and tender stems cut into large bite-sized pieces
  • 8.8 oz bag Trader Joe’s 10-minute farro
  • 1¬†(28 to 32-ounce) jar good-quality marinara sauce (I used Rao’s)
  • 1/4¬†cup olive oil
  • 1/2¬†cup pitted kalamata or black olives, roughly chopped, optional (I omitted them)
  • 10 large¬†garlic cloves, smashed and chopped
  • 3¬†ounces grated Parmigiano-Reggiano or Pecorino-Romano (about 3/4 cup finely grated)
  • 1 1/2¬†teaspoons onion powder
  • 1 1/2¬†teaspoons dried oregano or dried basil
  • 1¬†teaspoon balsamic or sherry vinegar
  • 1/2¬†teaspoon red-pepper flakes, or to taste
  • 1 1/2¬†teaspoons kosher salt
  • freshly ground¬†black pepper
  • 1 cup stock (can substitute water)
  • 2/3 cup water

For the Topping:

  • 1¬†cup panko
  • 2¬†ounces grated Parmigiano-Reggiano or Pecorino Romano (about 1/2 cup finely grated)
  • 1¬†tablespoon olive oil
  • 8 to 12¬†ounces fresh mozzarella, sliced into rounds (I used 12 slices)
  1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, grated cheese, onion powder, oregano or basil, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper.
  3. Pour in 1 cup stock and 2/3 cups water and stir well to combine. (can substitute with 1 2/3 cups water)
  4. Cover the pan tightly with foil and bake in the oven for 40 minutes.
  5. Meanwhile, in a small bowl, make the topping: Stir together the panko, grated cheese and olive oil.
  6. Uncover the pan and stir.
  7. Evenly cover the top with the panko topping.
  8. Top with the fresh mozzarella rounds.
  9. Continue baking uncovered until the farro is tender and chewy, the sauce is thick, the topping is browned, and the mozzarella has melted, about 10 to 15 minutes more. (I baked it for an additional 12 minutes on convection roast.) (I also put my garlic bread in the same oven at this point!)

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

  • 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
  • 1 large shallot, halved and thinly sliced
  • 1/4 cup sliced scallions, for garnish (about 2 large)
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar, plus more for drizzling
  • 2 to 3 large¬†garlic cloves, finely grated or minced
  • 1 1/2¬†teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 oregano, rosemary or sage sprigs
  • 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
  • 1/3 cup chopped cilantro, dill or parsley, plus more for serving
  • 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
  • 3/4 teaspoon ground cumin
  • 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups feta, crumbled (about 6 ounces)
  • 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
  3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
  4. Stir in cilantro, lemon zest and cumin.
  5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
  7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
  8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

Stuffed Peppers with Thai Curry Rice & Mushrooms

My friend who shared her bounty of homegrown eggplant also shared mini bell peppers from her garden. Loved it! Lucky me. ūüôā I searched for a special way to use them. These stuffed peppers were a complete success- everyone in my family enjoyed them.

This recipe was originally intended to be a vegetarian main dish using full-size red bell peppers. I used these mini peppers instead and served them as a side dish with sautéed kabocha squash and rotisserie chicken.

This dish was full-flavored and delicious. The recipe was adapted from Food and Wine, contributed by Emilee and Jere Gettle. Absolutely wonderful.

Yield: approximately 10 mini bell peppers or 4 full-size bell peppers

  • 10 mini bell peppers or 4 large bell peppers (any color)
  • 2 T unsalted butter or grapeseed oil 
  • 2 medium shallots, minced 
  • 6 garlic cloves, minced 
  • coarse salt 
  • 3/4 cup long-grain white rice (I used Basmati) 
  • 1/2 cup unsweetened coconut milk 
  • 1 tablespoon minced fresh ginger 
  • 1 tablespoon Thai red curry paste 
  • 1 large jalape√Īo, finely chopped with or without seeds, as desired (I ribbed and seeded the chile)
  • 8 oz cremini or oyster mushrooms, cut into 1/2-inch pieces
  • 4 cups chopped spinach (I used baby spinach)
  • 1/4 cup chopped basil, preferably Thai, plus more for garnish (I used Italian basil)
  • freshly squeezed juice from half of a large lemon
  1. Bring a pot of water to a boil.
  2. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
  3. Boil the hollowed out peppers until just tender, about 3 minutes for mini peppers or 4 minutes for full size peppers. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
  4. Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
  5. Dice the jalapeno and pepper tops in the food processor. Set aside.
  6. In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 2 to 3 minutes.
  7. Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
  8. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
  9. Meanwhile, preheat the oven to 350¬į, preferably on convection.
  10. In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalape√Īo and cook over moderate heat, stirring, until tender, 5 minutes. Season with salt and pepper.
  11. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
  12. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
  13. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
  14. Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
  15. Fill the peppers with the rice mixture and set them in a shallow glass, ceramic baking dish, or rimmed baking sheet. (I used a cookie scoop.)
  16. Tent with foil and bake for about 22 to 25 minutes for mini peppers or up to 45 minutes for full size peppers, until the rice filling is steaming and heated through.
  17. Garnish with basil leaves and serve.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. ūüôā

Yield: Serves 6 as a side dish

  • 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
  • 6 cups fresh broccoli florets (about 14 ounces) 
  • 5 T avocado oil or canola oil, divided 
  • 1‚ÄČ1/4 tsp kosher salt, divided 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup thinly sliced shallot 
  • 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about‚ÄĮ1/2‚ÄĮounce), thinly sliced 
  • 1 tsp coriander seeds, crushed 
  • 1/2 cup red wine vinegar 
  • 4 T (1/4 cup) honey 
  • 1 dried bay leaf 
  • 1/4 cup sweetened dried cranberries
  1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450¬įF. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
  2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
  3. Carefully remove hot baking sheet from oven.
  4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
  5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
  6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
  7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
  8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
  10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.‚ÄĮ 

Buttermilk Cornbread Dressing with Italian Sausage

I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.

This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.

Yield: 8 to 10 servings

For the Cornbread:

  • 8¬†T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
  • 1 1/2¬†cups/250 g medium-coarse yellow cornmeal
  • 3/4¬†cup/114 g all-purpose flour
  • 1/4¬†cup/55 g granulated sugar
  • 3 1/2¬†tsp baking powder
  • 1/2¬†tsp kosher salt
  • 1/4¬†tsp baking soda
  • 2¬†cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
  • 2¬†large eggs, lightly beaten

For the Dressing:

  • 3¬†T unsalted butter, melted, plus more for the pan
  • 1¬†T neutral oil, such as grapeseed or canola, plus more if needed
  • 1¬†pound loose pork sausage (I used sweet Italian sausage)
  • 1¬†large yellow onion, very finely chopped (2 cups)
  • 4¬†celery ribs, very finely chopped (2 cups)
  • 8¬†garlic cloves, minced
  • 1¬†tsp dried thyme
  • 1/2¬†tsp dried oregano
  • 1/2¬†tsp fennel seeds
  • 2¬†T chopped fresh sage (from 10 large leaves)
  • coarse salt and freshly ground black pepper
  • 1¬†recipe¬†cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
  • 1 1/2¬†cups chicken, turkey or vegetable stock
  • 1¬†cup buttermilk, preferably full-fat (I used low-fat)

To Make the Cornbread:

  1. Heat oven to 400 degrees, preferably on convection.
  2. Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
  3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
  4. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
  5. Fold in the melted butter.
  6. Pour the batter into the prepared skillet and smooth the top.
  7. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
  8. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

To Assemble & Bake the Dressing:

  1. Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
  2. Heat a large skillet over medium and pour in the oil.
  3. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
  4. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  5. Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
  6. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
  7. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
  8. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
  9. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  10. Transfer the cornbread mixture to your prepared dish and spread evenly.
  11. Drizzle the melted butter over the top.
  12. Cover the dish with foil and bake until heated through, 30 to 35 minutes.
  13. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
  14. Cool for at least 10 minutes before serving warm.

Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! ūüėČ

  • 1¬†medium-sized spaghetti squash
  • 2¬†tablespoons¬†unsalted butter, melted
  • 4¬†tablespoons¬†turbinado sugar
  • 4 to 6 T freshly grated Parmesan cheese
  • 1¬†pinch¬†coarse salt, plus more to taste
  1. Preheat your oven to 400¬į F.¬†I set my oven to convection roast.
  2. Line a baking sheet with parchment paper or foil. 
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides. 
  5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
  6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
  7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency.¬†
  8. Toss with grated Parmesan, season with salt, and serve. 

Saut√©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.

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