Every fall, black swallowtail caterpillars takeover my backyard basil plants. I needed to make this basil-loaded dish before sharing my plants with them.
This risotto was rich, creamy, and hearty. The absolute highlight of the finished dish was the crispy garlic and pan-toasted pine nut topping. Loved it.
This recipe was adapted from Bon Appétit, contributed by Christian Reynoso. I adapted the original recipe to prepare it in a pressure cooker. Easy and elegant.
Yield: 4 to 6 Servings
4 T unsalted butter, divided
2 cups arborio or carnaroli rice
5 to 8 large garlic cloves, thinly sliced, divided
6 cups chicken or vegetable stock
5 T extra-virgin olive oil
1/4 cup (4 T) raw pine nuts
1/2 tsp ground turmeric
Kosher salt and freshly ground pepper
4 1/2 cups (loosely packed) basil leaves (from 1 large bunch), torn into 1″ pieces
shaved or finely grated Parmesan, for serving (I used Parmigiano-Reggiano)
Parmesan rind, optional
juice of 1/2 large lemon
Melt 2 tablespoons of butter in a 5 or 7 quart pressure cooker over medium heat.
Add the rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 1 1/2 minutes.
Add 2 cloves of garlic slices and cook until fragrant, about 30 seconds.
Add all of the unheated stock; stir.
Lock the lid in place and bring to high pressure over high heat.
Adjust the heat to maintain high pressure. Cook for 7 minutes.
Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. (I used a quick release method.)
Carefully open the lid, being careful of the steam. The stock should be almost completely absorbed but the rice will be covered with a thick layer of milky broth. (more stock can be added at this point if the risotto appears too thick)
Meanwhile, cook the remaining 6 cloves of garlic slices, olive oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes.
Remove from heat; stir in turmeric and season with pepper, to taste. Set aside.
Stir in remaining 2 tablespoons of butter, the Parmesan rind, if using, into the risotto. Season with salt, to taste.
Stir the freshly squeezed lemon juice into the risotto and add freshly ground black pepper, to taste.
Stir basil into risotto.
Ladle risotto, discarding the Parmesan rind, into shallow bowls. Top with garlic–pine nut oil and Parmesan. Serve.
This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.
The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!
2 tablespoons coconut oil
1 medium yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
1 lime, zested, then sliced into wedges for serving
1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
Add the rice and sauté for another minute.
Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
Remove from the heat and stir in the lime zest and basil; season to taste with salt.
Serve immediately with lime wedges and topped with more basil.
I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.
I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.
Yield: Serves 4
1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
2 to 4 large garlic cloves, unpeeled
4 cups (2 pints) cherry or grape tomatoes
1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
freshly ground black pepper
1 T freshly squeezed lemon juice
2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
1 cup basil leaves, large leaves torn
2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
Line a rimmed sheet pan with parchment paper.
Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
Divide among plates and drizzle with a little more oil, if desired.
This healthy and delicious summer meal was quick to prepare- a great combination. The recipe caught my eye after receiving some beautiful zucchini from a neighbor. Perfect.
I was also able to use my new Japanese mortar and pestle to crack the coriander seeds. Exciting! 😉 The recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs, modified the roasting time and method, and served the dish over brown Basmati rice to absorb all of the wonderful pan juices.
Yield: Serves 4 to 6
2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8 thighs)
coarse salt and freshly ground black pepper
2 large zucchini (about 1 1/2 pounds), sliced into 1-inch rounds
3 large or 5 medium garlic cloves, finely grated, passed through a press or minced
2 tsp dried mint or oregano
1 tsp coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife
1/4 tsp red-pepper flakes, plus more for serving
3 T extra-virgin olive oil, plus more as needed
freshly squeezed lemon juice from half of a lemon, plus lemon wedges, for serving, as desired
1/2 cup torn or chiffonade fresh basil leaves, for serving
1 cup brown Basmati rice
2 cups chicken stock
Heat oven to 425 degrees. (I set my oven to convection roast with a racks positioned in the center and top third of the oven.
Meanwhile, prepare the rice. Bring the chicken stock to a boil and add the rice. Cover, reduce temperature to low and cook for 30 minutes or until cooked.
Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
Place zucchini on a parchment paper-lined, rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander and red-pepper flakes. Whisk in oil.
Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
Spread chicken and zucchini in a single layer, and roast until chicken for 10 to 12 minutes. (I placed the chicken “skin side down.”)
Remove pan from the oven and flip chicken over (to “skin side up”).
Continue to cook until the chicken is cooked through and zucchini is browned and caramelized, about 10 to 12 minutes more, or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
Remove the pan from the oven and squeeze the juice from half of a lemon over the chicken and zucchini.
To serve, fill a rimmed platter with the rice. Top with the chicken and zucchini followed by a drizzle of pan juices over the top.
Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side, as desired.
I love trying new ways to use summer zucchini. Making pasta sauce out of grated zucchini is absolute genius! This dish gobbled up all of the zucchini that I received in my CSA share- amazing.
This recipe was adapted from Smitten Kitchen.com. I used bucatini (our favorite) instead of spaghetti. I also modified the proportions and method. It was a vegetarian crowd-pleaser. Super quick to prepare too.
Yield: Serves 5 to 6
3 teaspoons kosher salt, plus more for pasta water, and to taste
16 ounces (1 pound, 450 grams) bucatini, cooked al dente (I used De Cecco)(can substitute with spaghetti, linguini, or fettuccine)
2 cups (470 ml) pasta water, reserved
2 1/2 to 3 pounds (about 1100 to 1300 grams) zucchini, trimmed, coarsely grated (I used 3 large zucchini- about 8 cups grated)
1 generous cup (90 grams) freshly grated Parmigiano-Reggiano
fresh basil leaves, cut into thin ribbons (about 2 large handfuls)
Mince the garlic cloves in a food processor. Set aside.
Coarsely grate the zucchini in a food processor, emptying the bowl as necessary. Set aside.
Melt butter in a large, deep skillet or pot over medium-high heat. (I used an enameled cast iron pot.)
Add the garlic, stirring it into the butter for one minute.
Add the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly.
Stir frequently for 2 more minutes until it reaches an almost spreadable consistency.
Meanwhile, boil your pasta in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 2 cup of the pasta cooking water and set it aside. (I cooked my pasta for 9 minutes.)
Pour in 1 cup of the reserved pasta water into the zucchini and butter mixture scraping up any browned bits.
Add the drained pasta, and cook together for 2 minutes. Use tongs to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
Taste and adjust seasonings, as desired.
Incorporate a generous half of the parmesan and basil and mix, then transfer to a serving bowl, if desired. (I served the pasta from my cast iron pan!)
I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.
It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.
Yield: Serves 4
coarse salt and freshly ground black pepper
1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
2 tablespoons olive oil, plus more for the farro
1/4 to 1/2 teaspoon red-pepper flakes
1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish
Heat the oven to 400 degrees. (I set my oven to convection roast.)
Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
Add the cheese, if using, then garnish with herbs and serve.
For the Pesto: (Makes about 1 cup)
2 loosely packed cups fresh basil leaves, rinsed and dried
1 large clove garlic
2 T toasted pine nuts or walnuts
1/2 cup extra virgin olive oil, or more to taste
1/2 cup finely grated Parmesan or Pecorino Romano
Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
Stir in the cheese.
The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.
A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉
The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.
Yield: Serves 6 as a side
For the Salad:
1/2 T extra-virgin olive oil
4 to 6 T hazelnuts, coarsely chopped, or more, to taste
1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
freshly ground black pepper
flaky sea salt
For the Dressing:
1 shallot, cut into small pieces
1 tsp coarse salt
1 tsp dijon mustard
3 T red wine vinegar
6 T extra-virgin olive oil
freshly ground black pepper
Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)