One-Skillet Hot Sausage and Napa Cabbage Stir-Fry

This was a crowd-pleasing dish to make with my beautiful CSA Napa cabbage. As suggested in the original recipe, we ate it in flour tortillas but it would also be delicious served over rice. It was reminiscent of one of our family favorites, Thai One-Pot.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I modified the proportions, used scallions instead of chives, and wilted all of the Napa cabbage.

Yield: Serves 4 to 6

  • 1 1-inch piece ginger, peeled, finely grated
  • 6 garlic cloves, finely grated
  • 16 to 18 ounces hot Italian sausages, casings removed (I used 6 sausages)
  • 2 tablespoons (or more) vegetable oil
  • 8 ounces shiitake mushrooms, thinly sliced
  • 6 to 10 cups very thinly sliced Napa cabbage, divided (I used 1/2 of a large head)
  • 2 to 3 tablespoons seasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 1/3 cup thinly sliced scallions or chives
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sesame seeds
  • 8 large flour tortillas or mu-shu wraps, warmed (I used Trader Joe’s handmade flour tortillas)
  • hoisin sauce and Sriracha, for serving, as desired
  1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
  2. Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron (I used a 14″ stainless skillet), over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
  3. Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
  4. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. (I incorporated all of the cabbage, a handful at a time.)
  5. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
  6. Remove skillet from heat and incorporate sausage and remaining cabbage (if reserved) into stir-fry.
  7. Drizzle with sesame oil and sprinkle with scallions/chives and sesame seeds.
  8. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Cream of Fresh Pea Soup

I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.

The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.

This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.

Yield: 5 to 6 servings

  • 1 T unsalted butter
  • 1 large yellow onion, minced
  • 1/2 tsp coarse salt
  • 1 1/2 cups vegetable or chicken stock, or water
  • 4 cups peas, fresh (about 20 oz) or frozen
  • 1 cup milk (low-fat or soy okay)
  • freshly ground black pepper
  • 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
  1. Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
  2. Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
  3. Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
  4. Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
  5. Reheat the soup very gently. Add the minced fresh herbs just prior to serving.

Note: This soup also tastes wonderful served at room temperature or chilled.

Grilled Corn & Avocado Salad with Creamy Feta Dressing

I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.

My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.

This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.

Yield: Serves 4 to 6

  • 6 ears corn (about 3 pounds), shucked and silk removed
  • 1 bunch scallions (about 6), trimmed
  • 1 jalapeño
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/3 cup buttermilk
  • 1 tsp freshly grated lemon zest (from 1 lemon)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove, grated
  • 1/4 cup sliced fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced
  1. Heat a grill or grill pan over medium-high.
  2. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. (I didn’t oil the corn.)
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. When cool, remove charred jalapeño skin. Then remove the stem and seeds. Finely chop.
  6. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
  7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
  8. Cut corn kernels off the cob and slice scallions into bite-size pieces.
  9. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

  • four 1 inch-thick boneless pork chops
  • 1 c buttermilk
  • 1 t Tabasco or Chipotle Tabasco
  • Kosher Salt
  • 1 large garlic clove
  • 2 to 2 1/2 c panko bread crumbs
  • 6 to 8 T extra virgin olive oil or vegetable oil
  • 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
  • lemon wedges, for serving, optional
  • Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
  • Cool Weather Version: sautéed apples and cabbage, for serving
  • Cool Weather Version: butternut squash or sweet potato purée, for serving

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/3 cup regular or low-fat mayonnaise
  • 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
  • 1 small garlic clove, minced or pushed through a garlic press
  • coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

  1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
  2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
  3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
  4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
  5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
  6. Spread out the bread crumbs in a pie plate.
  7. Remove the chops from the marinade and season them with salt.
  8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
  9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
  10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
  11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
  12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

  1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

  1. Whisk together all ingredients in a measuring cup.
  2. Season with salt and pepper to taste.
  3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels (from 3-4 ears)
  • 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
  • 3 tablespoons finely chopped chives

Make the Sauce:

  1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
  2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
  3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
  4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
  6. Season sauce with salt and pepper to taste.
  7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
  8. Keep sauce warm over a double boiler.
Prepare the Spinach:
  1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
  2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
  3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
  4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Prepare the Corn & Mushrooms:
  1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
  2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
  3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
  4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
  2. Season salmon strips with salt and pepper to taste.
  3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
To Serve:
  1. Divide spinach among 6 plates; surround with corn and shiitakes.
  2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
  3. Garnish with a sprinkling of chives; serve immediately.

Salad-Topped Hummus Platter

The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉

This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!

  • 2 cups prepared hummus
  • 2 T olive oil, plus more for drizzling
  • 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
  • 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
  • 1/4 medium red onion, chopped small, optional
  • 1 T red wine vinegar or juice of half a lemon
  • 1/4 tsp sumac
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 2 large handfuls baby arugula, to taste
  • warm naan or pita, for serving
  1. Prepare hummus in a food processor.
  2. Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
  3. Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
  4. Stir in herbs.
  5. Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
  6. Serve with warm naan or pita wedges.

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