Orecchiette with Sausage & Chard

This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.

This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.

Yield: Serves 4 to 6

  • 12 ounces orecchiette pasta
  • coarse salt
  • 2 T extra-virgin olive oil, divided
  • 1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
  • 3 anchovy fillets, minced
  • 2 tsp fennel seeds, ground
  • 1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
  • 8 to 10 large garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and leaves separated
  • 3/4 cup chicken broth or stock, divided
  • 3 T freshly grated Parmigiano-Reggiano, plus more for serving
  1. Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
  2. Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
  4. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
  5. Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
  6. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
  7. Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
  8. Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
  9. Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
  10. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
  11. Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
  12. Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
  13. Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
  14. Taste and season with salt. Serve sprinkled with more Parmesan.

Chicken Baked on a Bed of Bread & Greens

This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.

This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.

Yield: Serves 4 to 8

  • 8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
  • 4 to 6 T extra-virgin olive oil
  • 4 T salted capers, rinsed well
  • 4 T golden raisins
  • 1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
  • 3 large shallots, thinly sliced
  • 6 garlic cloves, coarsely chopped
  • 1/2 tsp dried thyme
  • coarse salt and freshly ground black pepper
  • 8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
  • fresh thyme and parsley, for garnish, optional
  1. Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
  2. Preheat the oven to 350°, preferably on convection.
  3. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
  4. Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
  5. Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
  6. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
  7. Remove the lid and parchment paper and increase the oven temperature to 400°.
  8. Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
  9. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

  • 1 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 3 ounces cream cheese
  • 1 large egg yolk

For the Filling & Egg Wash:

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons fresh thyme leaves
  • 6 ounces ricotta, room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons heavy cream, divided
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg yolk

To Make the Crust:

  1. Pulse flour, oats, and salt in a food processor to combine.
  2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
  3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

  1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
  2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
  3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
  4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
  5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
  6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
  7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

  1. Preheat oven to 375 degrees, preferably on convection.
  2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
  3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
  4. Spread ricotta mixture over onion mixture; top with chard mixture.
  5. Fold edges of dough over and gently press down to seal.
  6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
  7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
  8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Orecchiette with Swiss Chard, Basil, & Burrata

This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing. :/

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
  • 1/4 cup extra-virgin olive oil
  • 2 T unsalted butter
  • 4 large garlic cloves, very thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
  • freshly grated zest from 3-4 lemons
  • 3 T fresh lemon juice
  • 3 T freshly grated Parmigiano-Reggiano cheese
  • 8 oz burrata cheese
  • 1/2 cup torn or sliced basil leaves
  • coarsely ground black pepper
  1. In a large saucepan of well-salted boiling water, cook the pasta until al dente.
  2. Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
  3. Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
  4. Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
  5. Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
  6. Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
  7. Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
  8. Adjust the seasoning, to taste.
  9. Place in a serving dish and stir in the Parmesan cheese.
  10. Cut the burrata into chunks.
  11. Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.

Greens with Tomatoes, Creamed Mozzarella & Wild Rice

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
  1. Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
  2. Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
  3. Add the white wine and reduce by half.
  4. Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
  5. 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.
  6. Tear the mozzarella into rough chunks.
  7. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
  8. When the wild rice is cooked, drain any residual liquid and let cool.
  9. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
  10. Taste and adjust the seasoning.
  11. 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.

One-Pan Bucatini with Peas, Baby Greens & Pancetta

The first time I made a one-pan pasta dish, I was skeptical about the results. Now I know that this technique is absolute genius. Cooking the pasta in the pan results in fabulously creamy sauce. The bonus is the ease of producing a great dish with minimal cleanup.

This recipe was adapted from America’s Test Kitchen’s book, Cook It in Your Dutch Oven, via Cups and Spoonfuls.com. I literally started making the dish within an hour of reading the post. 🙂 It’s a perfect quick dinner made with pantry items- all in a single pot. Great!

Yield: Serves 4 to 6

  • ½ cup panko bread crumbs
  • 1 ½ ounce of Parmigiano-Reggiano cheese, about ¾ cup, divided
  • extra virgin olive oil, for toasting the bread crumbs
  • freshly grated zest from one lemon, divided
  • coarse salt and freshly ground black pepper
  • 2 slices of thick-cut bacon or 2 ounces of pancetta, cut into 1/4 inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 2 ½ cups water, more as needed
  • 2 cups chicken stock
  • 12 oz (3/4 pound) bucatini
  • 5 ounces of mixed baby greens (baby chard, kale, & spinach), about 5 cups
  • 1 cup frozen peas
  1. Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
  2. Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, 1/2 of the lemon zest, ¼ teaspoon of coarse salt, and ¼ teaspoon of freshly ground black pepper in a small bowl.  Set aside.
  3. Cook bacon or pancetta in your Dutch oven over medium heat until crisp, about 4 to 6 minutes.  Using a slotted spoon, remove and place on a plate lined with a paper towel.  Set aside until ready to serve pasta.
  4. Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
  5. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
  6. Add water and stock and bring to a boil.
  7. Stir in pasta and return to a strong simmer.  Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
  8. Add greens and peas.  Stir and continue to cook until the vegetables are tender, about 4 minutes.
  9. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
  10. Add extra hot water if pasta seems too dry.  Season to taste with salt and pepper.
  11. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.

Pasta al Forno with Asparagus and Chard

This dish was the first-runner up for Valentine’s Day dinner. It was a Valentine’s Day bonus that I made it in addition to our celebratory biscuit-topped Chicken Pot Pie. Right? Why choose when you can have both? 🙂

This recipe was adapted from The Sullivan Street Bakery Cookbook by Jim Lahey. I increased the amount of vegetables, modified the baking temperature, and incorporated the garlic used to make the garlic oil. We could eat some sort of cheesy, veggie pasta every night of the week. Great!

Yield: Serves 6 to 8

For the Béchamel:

  • 5 T (70 g) unsalted butter
  • 2 T (20 g) all-purpose flour
  • 3 cups (650 g) whole milk
  • 1/4 tsp (2 g) fine sea salt
  • 1/4 tsp (1 g) freshly grated nutmeg

For the Pasta:

  • 2 T (24 g) coarse salt
  • 1 pound (454 g) penne or rigatoni
  • 1 bunch Swiss chard (about 1/2 to 3/4 pound), large stems removed, cut into 1-inch ribbons
  • 1 bunch thin asparagus (about 1/2 to 3/4 pound), cut into 1-inch pieces
  • 2 T (30 g) extra virgin olive oil
  • 6 cloves of garlic, roughly chopped
  • 1 batch béchamel, about 3 cups (recipe above)
  • 1 1/2 cups (130 g) grated Parmigiano-Reggiano cheese

To Make the Béchamel:

  1. Melt the butter in a medium saucepan over medium-high heat.
  2. Whisk in the flour and cook, whisking constantly, until the flour is a light butterscotch color, about 2 minutes.
  3. Add the milk in a slow, steady stream, whisking continuously to keep lumps from forming.
  4. Continue to whisk and cook for 5 minutes or until the sauce thickens and has the consistency of heavy cream.
  5. Pour the sauce into a bowl to cool.

To Finish the Dish:

  1. Bring 6 quarts of water to a boil, add the salt, and cook the pasta according to the package directions for al dente.
  2. Drain the pasta well and spread it out over the surface of a rimmed baking sheet.
  3. Heat the oven to 475, preferably on convection.
  4. Steam the chard and asparagus for 4 minutes, or until tender. Lightly season with salt and pepper.
  5. Heat the olive oil in a small skillet over medium-high heat, add the garlic, and cook for a minute or so, until it begins to sizzle. Lower the heat and continue to cook for another 3-4 minutes, until the garlic is lightly browned. Remove from the heat and set aside.
  6. Brush the inside of a 9 x 13-inch casserole dish with some of the garlic oil.
  7. In the pot that was used to cook the pasta, combine the cooled pasta, the garlic oil (including the garlic, if desired), the béchamel, half of the grated cheese, the steamed asparagus and chard. Stir until well incorporated.
  8. Pour the mixture into the prepared casserole dish and top with remaining cheese.
  9. Bake for 15 to 20 minutes, or until the pasta begins to brown on top.

One Year Ago: Flattened Chicken Thighs with Roasted Lemon Slices

Two Years Ago: Meera Sodha’s Chicken Curry

Four Years Ago:

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