Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

• 2 tablespoons olive oil
• 1 medium yellow onion, roughly chopped (about 2 cups)
• 6 garlic cloves, crushed
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon grated fresh nutmeg
• 1/4 teaspoon ground allspice
• 1 medium russet potato, chopped into 1/2-inch dice
• 4 cups homemade chicken or vegetable stock
• 7 ounces arugula (I used wild baby arugula)
• 5 1/4 ounces fresh spinach (I used baby spinach)
• 1 ounce cilantro sprigs (about 1/2 packed cup)
• freshly squeezed juice from 1/2 a lemon
• plain whole-milk Greek yogurt, for serving
• 2 tablespoons extra-virgin olive oil

1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
7. Incorporate the fresh lemon juice.
8. Taste and adjust seasonings if needed, and divide among 4 bowls.
9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

• 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
• 3 carrots, peeled and diced
• 2 ribs celery, diced
• 25 peeled pearl onions (I used frozen pearl onions, thawed)
• 6 T (3 oz/85 g) unsalted butter
• 6 T (60 g) all-purpose flour
• 2 cloves of garlic, peeled and minced
• 2 T dry white wine
• 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
• 1 1/2 cups frozen peas or shelled fava beans, thawed
• 2 T finely chopped fresh tarragon
• 2 T finely chopped fresh flat-leaf parsley
• 1 tsp coarse salt, plus more as needed
• 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

• 2 cups (280 g) all-purpose flour
• 1/2 tsp coarse salt
• 3/4 tsp freshly ground black pepper
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 8 T (4 oz/115 g) unsalted butter, chilled and cubed
• 1/2 cup packed (50 g) finely chopped arugula or watercress
• 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
4. Cook for about 9 minutes, until thickened.
5. Add the garlic and wine and cook for 1 additional minute.
6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

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 6

• 4 teaspoons za’atar
• 1/4 cup extra-virgin olive oil, divided, 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 or pan drippings; 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.

One Year Ago:

• Chipotle Chicken & Greens

Two Years Ago:

• Za’atar Rubbed Pork Tenderloin
• Green Goddess Roasted Chicken

Three Years Ago:

• Pork Tenderloin with Greens & Polenta

Four Years Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Poisson Meunière or Fish with Lemon & Browned Butter Sauce

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.

One Year Ago:

• Watermelon Salads

Two Years Ago:

• Greek-Inspired Zucchini Salad
• Falafel-Spiced Heirloom Tomatoes & Chickpeas on Flatbread

Three Years Ago:

• Mustard-Herb Potato Salad
• Turkish Bulgur & Vegetable Pilaf

Four Years Ago:

• Cheesy Mushroom Crostini on Boston Lettuce
• Bruschetta Rossa
• Baba Ganouj

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.

One Year Ago:

• Penne with Radicchio

Two Years Ago:

• Classic Mozzarella Grandma Pizza Pie

Three Years Ago:

• Pasta with Greens, Caramelized Onions & Garlicky Bread Crumbs
• Black Bean & Roasted Poblano Tacos
• Corn Tortillas

Four Years Ago:

• $4 Spaghetti That’s Almost as Good as $24 Spaghetti

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.

One Year Ago:

• Arugula with Sautéed Corn & Shallots

Two Years Ago:

• Ina Garten’s Vegetable Coleslaw
• Roasted Sicilian Eggplant & Ricotta Bake

Three Years Ago:

• Spicy Israeli Couscous with Summer Squash
• French Green Lentil & Beet Salad with Orange-Mustard Vinaigrette

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.

One Year Ago:

• Broccoli Rabe Risotto with Grilled Lemon

Two Years Ago:

• Winter Squash Carbonara with Pancetta & Sage

Three Years Ago:

• Butternut Squash & Bacon Quiche
• Black Bean Chili with Butternut Squash & Swiss Chard

If you like this you may also like:

• Roasted Butternut Squash & Bacon Pasta