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. 🙂

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 1/4 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 1/2 ounce), 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°F. 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.  

Creamy Broccoli Pasta

Growing up, my mom frequently made what we referred to as “white spaghetti” (aka spaghetti without red sauce!). The pasta was coated with garlicky olive oil and topped with crispy garlic slices, broccoli florets, and Parmesan cheese. Classic. 🙂

This version is from Old World Italian: Recipes & Secrets from Our Travels in Italy by Mimi Thorisson. The recipe is included in the “Roman Pastas” section of this beautiful book. It is a little bit more indulgent than my mom’s rendition because it contains more cheese as well as heavy cream. I loved that the broccoli was chopped and incorporated into the creamy sauce.

Yield: Serves 4 to 6

  • 1 large head broccoli and stems (about 1 pound or 450g), cut into small florets and coarsely chopped
  • 1 pound (500g) dried spaghetti
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 to 2 garlic clove(s), minced
  • coarse salt and freshly ground black pepper
  • 1/2 cup (120 ml) heavy cream
  • 1 1/4 cups (115g) freshly grated Parmigiano-Reggiano cheese
  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add the broccoli and cook until al dente, about 3 minutes. Remove with a kitchen spider or slotted spoon and set aside, keeping the water boiling to cook the pasta.
  3. Add the pasta to the boiling water and cook to al dente according to the package directions. Drain, reserving 2 cups (500ml) of the pasta cooking water. Return the pasta to the empty pot and set aside.
  4. Chop the onion and mince the garlic in a food processor. Set aside.
  5. Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
  6. Add the onion and sauté until tender and golden, about 5 minutes.
  7. Add the garlic and cook for another 30 seconds.
  8. Add the broccoli and season with salt and pepper.
  9. Pour the cream over the mixture and cook for 15 seconds. Remove from heat.
  10. Transfer the broccoli mixture to a food processor and process until roughly creamy.
  11. Add the broccoli sauce and a few tablespoons of reserved pasta water to the pot of pasta and set the pot over medium heat. Cook, tossing frequently, adding more pasta water as needed to adjust the consistency, until the pasta is well coated, 1 to 2 minutes.
  12. Season with salt and pepper and transfer to a serving bowl, if desired. Scatter the grated Parmesan on top and serve immediately.

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.

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