Sheet Pan Roasted Chicken with Za’atar, Potatoes, & Greens

This sheet pan meal was a healthy and delicious weeknight dish. I especially loved that the kale was even wilted under a broiler on a sheet pan. The entire dish is made in one oven on two sheet pans- great.

This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in and adapted the cooking method.

Yield: Serves 4

  • 4 teaspoons za’atar
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 10 boneless, skinless (about 2.5 to 3 pounds) chicken thighs and drumsticks
  • 1 pound fingerling potatoes, cut in half lengthwise
  • 1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
  • 1 lemon, cut in half
  • 1 bunch (8 to 10 ounces) laminate or Tuscan kale (cut into 2-inch pieces), or baby kale, spinach, or arugula (about 4 packed cups)
  1. Preheat oven to 425 degrees, preferably on convection roast.
  2. In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
  3. Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
  4. Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
  5. Roast in the center of the oven until a thermometer inserted into thickest parts of chicken registers about 150 degrees, about 20 minutes, flipping half way through the cooking process.
  6. On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
  7. Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
  8. Remove potatoes from the oven.
  9. Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
  10. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
  11. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more.
  12. Let cool slightly, then squeeze lemon halves over chicken.
  13. Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.

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Salad-Topped Hummus Platter

The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉

This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!

  • 2 cups prepared hummus
  • 2 T olive oil, plus more for drizzling
  • 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
  • 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
  • 1/4 medium red onion, chopped small, optional
  • 1 T red wine vinegar or juice of half a lemon
  • 1/4 tsp sumac
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 2 large handfuls baby arugula, to taste
  • warm naan or pita, for serving
  1. Prepare hummus in a food processor.
  2. Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
  3. Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
  4. Stir in herbs.
  5. Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
  6. Serve with warm naan or pita wedges.

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Broken Pasta with Shredded Pork & Arugula

Arugula is my absolute favorite item in my CSA share. It is so peppery and fabulous. I loved that this cozy comfort food dish used it as a glorious and bright topping along with lemon juice and cheese.

This dish was adapted from chef Nick Anderer of restaurant Maialino in New York, via Smitten Kitchen. I used boneless pork shoulder ribs instead of a whole pork shoulder, increased the lemon juice and cheese, added a carrot and omitted the fennel. I also cooked the meat in a slow cooker instead of the oven.

I reserved half of the cooked meat, after step 9, to freeze to enjoy at a later date. Nice.

Yield: Serves 8 to 10

  • 4 pounds boneless pork shoulder rib pieces (or 1 bone-in pork shoulder, about 4 pounds)
  • coarse salt
  • 4 T olive oil, divided
  • 1 large white or yellow onion, peeled and cut into large pieces
  • 2 large ribs celery, cut into large pieces
  • 1 carrot or 1 small fennel bulb, trimmed and cut into large pieces
  • 1 quart chicken stock, plus a splash or two more, if needed
  • 3 sprigs fresh thyme
  • freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 20-ounces dry lasagna, broken into 3-inch shards
  • 4 tablespoons fresh lemon juice, or more to taste
  • 4 tablespoons (or more) grated or shaved parmesan or grand padano cheese
  • 1 tablespoon chopped parsley, if desired
  • Large handful or two of arugula leaves, cleaned
  1. Prepare pork: Use a sharp knife to remove the thick skin from the pork, but not trimming off all the fat — leave a thin sheen. Season generously with salt and place in fridge until ready to use — overnight is ideal but a few hours will cut it as well.
  2. Sear the pork: Heat a deep saucepan over medium-high and add 2 tablespoons of the olive oil. When it shimmers, gently cook the onion, celery and carrot (or fennel) until they begin to soften, about 10 minutes. Remove from pan and set aside.
  3. Dry pork with a paper towel to remove some excess salt. Season with pepper. Add an additional 2 tablespoons of olive oil to the pan, then add the pork and cook until browned on all sides.
  4. Add pork to a slow cooker. Add broth, vegetables, and thyme sprigs. Cover.
  5. Cook on high for 3 hours. Remove pork from braising liquid. Allow to cool enough to be able to handle.
  6. Using two forks, tear the meat into bite-size shreds. Place in a large bowl.
  7. Strain the braising liquid, pouring enough of it over the pork to barely cover it and keep it from drying out. Place back in the slow cooker insert and set to warm.
  8. Pour the rest of the braising liquid into the original saucepan and simmer it until it is reduced by half.
  9. Add pork and cooking liquid that has covered it, and warm it back to a simmer. Taste and adjust seasonings, adding more salt and pepper if needed. (**At this point, I reserved half of the meat and braising liquid to freeze for use at another time.**)
  10. Add the butter and stir to emulsify. (Because I removed half of the pork, I used 1/2 of the amount of ingredients listed above for the remainder of this dish, including the butter.)
  11. Bring large pot of well-salted water to boil. Cook pasta until al dente, or usually a minute shy of package directions. (I used no-cook lasagna noodles and cooked them for about 8 minutes.)
  12. Drain and add to the pork mixture, simmering for 1 minute.
  13. Add the lemon juice, half the cheese and parsley, if using.
  14. Ladle into wide pasta bowls with and top with arugula and remaining cheese.

Note: If saving some of the pork to use later, rewarm the defrosted pork and braising liquid to a simmer, add a splash or two of pasta cooking water if needed to loosen it, and then the butter. Add freshly cooked pasta, lemon juice and parmesan from here.

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Arugula Salad with Corn & Burrata

I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂

The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!

The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.

I’m bringing this lovely vegetable-loaded dish to share with my friends at Angie’s Fiesta Friday #136 this week hosted by Judi @ Cooking with Aunt Juju. Enjoy!

Yield: Serves 4 to 6

  • 1 cup frozen shelled, pre-cooked edamame, thawed
  • 1/4 cup extra-virgin olive oil
  • 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
  • coarse salt
  • freshly ground black pepper
  • 1 T sherry vinegar
  • 4 ounces baby arugula (6 cups lightly packed)
  • 10 ounces mixed cherry tomatoes, halved
  • 1/2 cup coarsely chopped mint, optional
  • 1/2 cup coarsely chopped basil
  • 8 ounces burrata cheese

  1. Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
  2. Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
  3. Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
  4. In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
  5. Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
  6. Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
  7. Season with pepper and serve.

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Braised Butternut Squash & Bacon Tacos with Arugula

I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!

These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!

I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

  • 8 garlic cloves, unpeeled
  • 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
  • 2 canned chipotle chiles en adobo, stemmed
  • 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
  • 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • 1/2 tsp coarse salt, more to taste
  • 1/2 cup fresh goat cheese, crumbled
  • Generous handful fresh watercress or wild arugula
  • 12 to 16 corn tortillas
  1. Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
  2. In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
  3. Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
  4. Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
  5. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
  6. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
  7. Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
  8. Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
  9. Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a  sprinkling of the goat cheese.

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Arugula with Sautéed Corn & Shallots

Our kids take swimming lessons in the Long Island Sound EVERY summer. They don’t realize how lucky they are to go to the beach EVERY day with friends. I love being forced to go to the beach!!

Our traditional celebration is to indulge in a treat from the ice cream truck on the last day of lessons. We did that this year as well, of course… we keep our traditions :), but my friends and I made the last day even more fabulous this year by bringing a potluck dinner and wine to eat at the beach and stay for the sunset. (We ordered pizza for the kids!) Great.

My contribution was this tasty salad. Baby arugula (my favorite) topped with loads of warm sautéed corn, shallots, pancetta, and dates. Fresh and delicious. This recipe was adapted from Bon Appétit, contributed by Chris Morocco.

Yield: Serves 4 as a main course or 8 as a side dish

  • 3 tablespoons olive oil, divided
  • 4 ounces chopped guanciale (salt-cured pork jowl), pancetta, or bacon
  • 2 to 3 large shallots, chopped
  • coarse salt and freshly ground black pepper
  • 4 cups fresh corn kernels (I used 6 ears)
  • 3 to 5 tablespoons Sherry vinegar or red wine vinegar (to taste)
  • baby arugula (about 8 cups- I was generous!!)
  • 3 chopped Medjool dates
  • shaved or grated Parmesan and chopped fresh chives, for serving, optional
  1. Heat 1 Tbsp. oil in a large skillet over medium. Cook pancetta, stirring occasionally, until browned and crisp, about 4 minutes.
  2. Add shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.
  3. Add corn and cook 2 minutes. Let cool slightly, then stir in vinegar and remaining 2 tablespoons of oil. Taste to adjust amount of vinegar.
  4. Toss greens and warm dressing in a large bowl. Season with salt and pepper. Serve topped with dates, Parmesan, and a pinch of chives.

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Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

I love the trend of making a complete meal on a single sheet-pan- absolute genius! This is a wonderful springtime version that has it all… (at least for me!) Chicken thighs, arugula, leeks, harissa, garlic yogurt, and potatoes (for my husband 🙂 ). A complete meal- including salad!

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless skinless chicken thighs, Greek yogurt, and modified the plating as well as the cooking time. Easy & delicious!!

Yield: Serves 4 to 6

  • 1 ½ to 2 pounds boneless skinless chicken thighs (8-10 thighs)
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • ⅓ cup plain yogurt (I used Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula, or more, as desired
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
  1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
  2. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  3. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  4. Heat oven to 425 degrees (I used the convection roast setting). Arrange chicken and potatoes on a large rimmed baking sheet in a single layer making sure not to overcrowd the pan. Roast 15 minutes.
  5. Remove pan from the oven and toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer.
  6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  7. To serve, scatter dill over the chicken and vegetables in the pan. Place a generous handful of arugula on each plate. Spoon chicken and vegetables over the arugula. Dollop yogurt sauce over the chicken. Drizzle with oil and lemon juice and serve. (I served each plate with lemon to squeeze over the top, as desired.)

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