Stovetop Meatball Lasagna

This is a crowd-pleasing, lighter, stovetop upgrade to a classic lasagna. It was also less time consuming to prepare. I loved the brightness from the incorporation of fresh herbs.

The recipe was adapted from Bon Appétit, contributed by Shilpa Uskokovic. I modified the method and added garlic. The grated zucchini and panko in the meatballs made them very tender. Fabulous!

Yield: Serves 4 to 6 (5 in my house)

  • 1 large zucchini (about 12 oz), finely grated (about 1½ cups)(I used a food processor)
  • 1 1/2 cups panko
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 6 T extra-virgin olive oil, divided
  • 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt, plus more, to taste
  • 1 lb ground chicken
  • 1/2 cup finely chopped dill, plus more for serving
  • 1/2 cup finely chopped parsley
  • 1 28 oz can whole, peeled tomatoes (I used San Marzano)
  • 2 large garlic cloves, thinly sliced
  • 1 large shallot, thinly sliced
  • 8 oz fresh whole milk ricotta
  • finely grated lemon zest from 1/2 a large lemon
  • 10 oz lasagna noodles, broken into 2–3 pieces (do not use oven-ready noodles)(I used DeCecco)
  • grated Parmesan, for serving (I used Parmigiano-Reggiano)
  1. Using a sturdy wooden spoon or rubber spatula, vigorously stir grated zucchini, panko, oregano, garlic powder, paprika, 1 tablespoon extra-virgin olive oil, and kosher salt in a large bowl until combined and nearly paste-like. (I grated the zucchini medium-large because I used a food processor.)
  2. Add ground chicken, chopped dill and parsley and mix until fully incorporated (you don’t need to worry about overmixing here; mixture will be soft). (I used a food processor to finely chop the fresh herbs.)
  3. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
  4. Using a 3 tablespoon cookie scoop, portion out half of meat mixture (meatballs don’t need to be perfectly round; rustic-looking is good) and add directly to pot. (I did 2 batches of 8 meatballs.)
  5. Cook, undisturbed, until well browned underneath, about 2 to 3 minutes.
  6. Carefully turn meatballs over and cook until second side is golden brown, about 2 to 3 minutes (it’s okay if meatballs still look misshapen).
  7. Using a slotted spoon, transfer to a large plate.
  8. Pour an additional 1 tablespoon of extra-virgin olive oil into pot and repeat process with remaining meat mixture. (the remaining 8 meatballs)
  9. Return all meatballs to pot, the add canned tomatoes with juice, lightly crushing with your hands as you go, sliced garlic and shallot, and remaining 3 tablespoons extra-virgin olive oil; season with salt.
  10. Reduce heat to medium-low, cover pot, and cook meatballs and sauce, gently stirring occasionally (it’s okay if meatballs start to fall apart), until sauce is slightly thickened, 15–20 minutes. (After stirring halfway through the cooking time, I reduced the heat to low.)
  11. Meanwhile, whisk together ricotta, grated lemon zest, and a large pinch of salt in small bowl until smooth; set aside.
  12. Cook broken lasagna noodles in large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 3 minutes.
  13. Using tongs, drop noodles into pot with sauce and cook, stirring gently, until sauce coats pasta.
  14. Divide pasta among shallow bowls and spoon dollops of reserved lemony ricotta over each.
  15. Top with dill and grated Parmesan, as desired. 

Do ahead: Meatballs and sauce can be made 3 days ahead; let cool. Transfer to an airtight container; cover and chill. Lemony ricotta can be made 1 day ahead. Cover and chill.

Turkish Grilled Chicken with Yogurt Marinade

What an amazing meal. Yogurt-based marinades are typically my favorite and this one was no exception. The chicken was incredibly tender and packed with flavor.

This recipe was adapted from The New York Times, contributed by Lidey Heuck. The recipe was inspired by Turkish chicken kebabs.

We ate this grilled chicken with Zucchini and Chickpea Salad with Tahini Yogurt – it was a wonderful accompaniment. I also served warm naan and brown Basmati rice on the side.

Yield: 6 servings

  • 1 cup plain whole-milk yogurt (I used whole-milk Greek yogurt)
  • 4 garlic cloves, grated or pushed through a garlic press
  • 1 T chopped fresh oregano (or 1 tsp dried oregano)
  • 1 1/2 tsp minced fresh thyme (or 1/2 tsp dried thyme)
  • 1 T olive oil, plus more for the grill (or pan)
  • 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), plus more for serving
  • 1/4 tsp freshly ground black pepper, plus more for serving
  • 1 lemon
  • 2 1/2 to 3 lbs boneless, skinless chicken thighs (about 10 thighs)
  • chopped fresh parsley or oregano, for serving
  1. In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
  2. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
  3. Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
  4. If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
  5. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
  6. Transfer the chicken thighs to a platter and squeeze half the lemon over them.
  7. Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.

One-Pot Brown Butter Corn with Chicken Thighs

I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.

Yield: 6 to 8 servings

  • 8 to 10 skinless, boneless chicken thighs (about 2 1/4 pounds)
  • coarse salt and freshly ground black pepper
  • 6 garlic cloves, finely grated or minced
  • 2 tsp fresh thyme leaves
  • 2 T extra-virgin olive oil
  • 6 T unsalted butter, divided
  • 5 ears fresh corn
  • 1 cup torn basil leaves, chiffonade
  • lime wedges, for serving, optional
  • 4 scallions, thinly sliced, for serving
  1. Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
  2. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
  3. Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
  4. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
  5. While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
  6. Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
  7. Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
  8. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
  9. Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
  10. Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
  11. If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
  12. Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.

Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

  • 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
  • 4 to 6 T extra-virgin olive oil
  • 2 T chili powder
  • Kosher salt
  • 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
  • 3 ears of corn, kernels cut from the cob, plus more, if desired
  • 1 large red onion, thinly sliced
  • fresh oregano leaves, for garnish, optional
  1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
  2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
  3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
  4. Using a mandoline, slice the red onion into 1/8-inch rounds.
  5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
  6. Heat the grill to medium-high.
  7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
  8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
  9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Chicken Parm Burgers

I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!

This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.

Yield: Serves 4

  • olive oil or cooking oil spray
  • 1 pound ground chicken or turkey, preferably dark meat
  • 1/2 cup plus 2 tablespoons finely grated Parmesan, divided
  • 1/4 cup chopped basil leaves
  • 2 tablespoons tomato paste
  • 4 garlic cloves, finely grated or pushed through a garlic press
  • Kosher salt
  • 4 (1/4-inch thick) slices from a large ripe tomato
  • 4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
  • potato rolls, burger buns or ciabatta rolls
  • baby spinach or arugula, for serving
  1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
  2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
  3. Gently incorporate the ground meat into the cheese mixture.
  4. Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
  5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
  6. On a rimmed plate, sprinkle the tomato slices with salt.
  7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
  8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
  9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
  10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
  11. Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
  12. Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
  13. Pat the tomatoes dry.
  14. To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.

Ginger-Curry Grilled Chicken Kebabs

This recipe was included in the “Tuesday Nights” column of Milk Street magazine. Kebabs are a big procedure on a Tuesday night! 😉 Although the time commitment was misleading, the finished dish was absolutely worth all of the work.

We ate the kebabs with brown Basmati rice, warm naan, and Greek Tzatziki. They could alternatively be served with a drizzle of plain yogurt. The kebabs are an adaptation of mishkaki, grilled skewers of marinated meat from the islands of Zanzibar. According to the article, the islands’ cuisine is a fusion of Persian, Portuguese, and Arabic from the people that once colonized or settled in the area.

This recipe was adapted from “Feast: Food of the Islamic World” by Anissa Helou, via Christopher Kimball’s Milk Street magazine, contributed by Courtney Hill. Fabulous.

Yield: Serves 4 to 6

  • 2 T grapeseed or other neutral oil (I used canola)
  • 2 T tomato paste
  • 2 T freshly squeezed lemon juice, plus lemon wedges to serve
  • 1 T finely grated fresh ginger
  • 5 medium garlic cloves, finely grated or pushed through a garlic press
  • 1 T curry powder
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • coarse salt and freshly ground black pepper
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (or breasts), trimmed and cut into 1 1/2-inch chunks (see Note)
  • 1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  1. Trim the chicken and cut into 1 1/2-inch chunks.
  2. In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper.
  3. Add the chicken and mix, rubbing the seasonings into the meat, until evenly coated.
  4. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours. (I marinated it for about 3 hours.)
  5. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  6. While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 9 metal skewers.
  7. Place the skewers on the pre-heated grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
  8. Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
  9. Transfer to a platter and serve with lemon wedges, as desired.

Note: Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.

Avocado-Chicken Burgers

The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!

The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.

I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.

Yield: Serves 4

freezer for 20 min before cooking

  • 1/3 cup mayonnaise
  • 1 tsp soy sauce or fish sauce
  • 1 lime, cut into wedges
  •  Kosher salt
  • 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
  • 1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
  • 2 scallions, light green and white parts only, thinly sliced
  • 3 large garlic cloves, grated, minced, or pushed through a garlic press
  • 1 (2-inch) piece ginger, grated or minced (about 2 tsp)
  • 1/4 to 1/2 teaspoon red-pepper flakes, to taste
  • 1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
  • 2 T neutral oil, such as canola oil, or ghee
  • potato, brioche, or other burger buns, lightly toasted, as desired
  •  butter lettuce or other tender lettuce, for serving, or arugula
  • 1 jalapeño, thinly sliced, for serving, optional

To Make the Sauce:

  1. In a small serving bowl, combine the mayonnaise and soy sauce.
  2. Season with the juice of 1 lime wedge and salt as needed.

To Make the Burgers:

  1. In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
  2. Add the chicken and gently combine. Form into 4 large balls.
  3. Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
  4. Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
  5. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
  6. Use a metal spatula to press them until they form 1/2-inch-thick patties.
  7. Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
  8. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  9. Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
  10. Serve with the remaining lime wedges and mayonnaise on the side.

Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

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