Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

  • 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 T extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
  • 1/2 large red onion, cut into wedges
  • approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
  • 8 ounces dried orzo (about 1 1/4 cups)
  • 1 tsp fresh thyme leaves
  • 2 to 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • freshly grated Parmesan, for serving, optional
  1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
  3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
  6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
  7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
  8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
  10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
  11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Summer Corn Pasta with Sausage & Basil

This is a crowd-pleasing and quick summer dish. It was a wonderful meal served with a giant green salad. The original recipe notes that any summer vegetable, or a combination, can be used instead of the fresh corn. Chopped tomatoes, broccoli, summer squash, or even green beans would work.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. Great!

Yield: Serves 6

  • 16 oz rigatoni
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 8 garlic cloves, thinly sliced
  • 2 sprigs basil, plus 1 cup leaves for serving
  • 1/2 tsp Aleppo pepper (or other mild red pepper flakes)
  • fresh corn kernels from 3 large ears
  • 5 T unsalted butter, cut into pieces
  • 2 oz (about 1/2 cup) freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
  2. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
  3. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
  4. Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
  5. Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
  6. Place an ear of corn upright in a medium sized bowl. Use a knife to cut off the kernels. (The bowl will prevent the kernels from flying all over the counter.)
  7. Add corn and 1/2 cup of the reserved pasta cooking water to the pot and cook, stirring often, until corn is mostly tender, about 3 minutes.
  8. Stir in pasta and 1 cup pasta cooking water.
  9. Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
  10. Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
  11. Return sausage to pot and cook until flavors meld, about 1 minute. If needed, add additional pasta cooking liquid to loosen the sauce. Taste and season with salt and pepper.
  12. Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.

Sheet-Pan Chicken Meatballs with Charred Broccoli

Vegetable Baked Rice with White Beans & Leeks

Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.

This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish.  I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.

Yield: Serves 4 to 6

  • 4 to 5 leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
  • 1 lemon
  • chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
  • 1/4 cup raw almonds (I used raw slivered almonds), or more, to taste
  • 1/2 teaspoon red-pepper flakes
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups uncooked white basmati rice
  • 1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
  • 2 1/2 cups boiling water or stock
  • coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving
  1. Heat the oven to 400 degrees, preferably on convection.
  2. Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
  3. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
  4. In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
  5. If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
  6. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
  7. Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
  8. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
  9. Add the boiling water or stock, then seal the pan tightly with foil.
  10. Bake until the rice is tender, 20 to 22 minutes.
  11. Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
  12. If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
  13. Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
  14. Season to taste with salt and pepper.
  15. Serve with lemon wedges, and more Parmesan and herbs, as desired.

Baked Rigatoni with Cheddar & Broccoli Rabe

I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.

This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!

Yield: Serves 6 to 8

  • 1 lb rigatoni, ziti, or fusilli
  • 8 T extra-virgin olive oil, divided
  • 3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
  • minced garlic, optional
  • coarse salt and freshly ground black pepper
  • 1 tsp crushed red pepper flakes, plus more to taste
  • 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
  • 1 cup heavy cream
  • 12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
  • 1 bunch chives, chopped, divided (about 1 cup)
  • 1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
  1. Preheat oven to 425°, preferably on convection.
  2. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
  3. While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
  4. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
  5. Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
  6. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
  7. Season with salt and black pepper.
  8. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
  9. Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
  10. Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
  11. Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
  12. Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
  13. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
  14. Scatter remaining chives over pasta just before serving.

Pork & Asparagus Stir Fry

I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!

I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.

This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.

Yield: 4 servings

  • 1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
  • 2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
  • 8 oz ground pork
  • pinch or dash of red pepper flakes, optional
  • 4 to 6 scallions, white and pale green parts only, finely chopped
  • 2 garlic scapes, finely chopped, optional
  • 5 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped
  • 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
  • 2 T soy sauce
  • 1 tsp toasted sesame oil
  • white or brown rice, cooked, for serving
  • store-bought chili crisp or sriracha, for serving, optional
  1. Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
  2. Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
  3. Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
  4. Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
  5. Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
  6. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.

Sheet Pan Chicken with Jammy Tomatoes & Pancetta

Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.

Yield: Serves 4

  • 1 1/2 pounds boneless, skinless chicken thighs (about 5)
  • 1/2 tsp kosher salt, plus more as needed
  • 10 whole unpeeled garlic cloves
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 1/2 T fresh lemon juice, plus more for serving
  • 1 T sweet or smoked paprika
  • 1 tsp dried oregano
  • 1 tsp light brown sugar
  • 3/4 tsp ground cumin
  • 1 pint cherry tomatoes (preferably different colors), halved
  • 2 cups broccoli florets, optional
  • 2 ounces diced pancetta or bacon
  • 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
  • freshly ground black pepper
  • brown Basmati rice, for serving, optional
  1. Heat oven to 425 degrees, preferably on convection roast.
  2. Season chicken all over with salt, and place on a rimmed baking sheet.
  3. Smash all the garlic cloves with the side of a knife and peel them.
  4. Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
  5. Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
  6. Scatter pancetta on top.
  7. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
  8. Remove the chicken from the pan and set aside.
  9. Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
  10. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
  11. Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
  12. Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.

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