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.
While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂
I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.
We ate this dish as a main course, but it would also be a nice side dish or salad course.
Yield: Serves 2 to 4 as a main course
1 small yellow onion or 1/2 large yellow onion, cut into thin slices
4 garlic cloves, sliced
coarse salt and freshly ground black pepper
1/4 cup white wine or rosé
1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
1 ball (8 oz, 1/2 pound) fresh mozzarella
4 T sour cream (or yogurt or creme fraiche)
1 lemon, zest and juice
1 pint (2 cups) grape or cherry tomatoes, halved
Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
Add the white wine and reduce by half.
Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
Tear the mozzarella into rough chunks.
Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
When the wild rice is cooked, drain any residual liquid and let cool.
Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
Taste and adjust the seasoning.
Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.
We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.
This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.
Yield: Serves 4 to 6
6boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1cupfresh basil, approximately, divided
10 thin slicesprosciutto
3large eggs, beaten
2cupsPanko bread crumbs
2cupscherry or grape tomatoes, halved
3 Textra virgin olive oil, plus more for cooking
2 T balsamic vinegar
2 T fresh thyme leaves, optional
zest of 1 lemon, optional
4 oz ciliegine mozzarella balls or 3ballsburrata cheese, torn
Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
One at a time, press 2 basil leaves on top of each chicken thigh.
Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
Heat a few tablespoons of oil in a large skillet over medium-high.
When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
Transfer to a plate and lightly season with salt.
Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.
I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.
This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.
Yield: 4 to 6 servings
1 pound (1small bunch) medium asparagus, tough bottoms removed
½cup extra-virgin olive oil
1cup basil leaves, plus a few small basil leaves for garnish
1cup flat-leaf parsley leaves
coarse salt and freshly ground black pepper
2tablespoons unsalted butter
8large eggs, lightly beaten
¼cup grated Parmesan cheese
1-2balls of fresh burrata, about 1/2 pound total, at room temperature
Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
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 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.
3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
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
Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
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.
In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!
Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!
Yield: Serves 6 to 8
3/4 cup parsley, plus more for garnish
2 T snipped chives, plus more for garnish
2 T tarragon leaves, plus more for garnish
2 T chervil leaves, plus more for garnish, optional
1 1/2 tsp fresh lemon juice
1/2 cup extra-virgin olive oil
coarse salt and freshly ground pepper
2 pounds asparagus, cut into 1/2-inch pieces
1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
1/4 cup raw pine nuts, preferably Italian
8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.