I was inspired to make this meal after receiving several beautiful homegrown cucumbers from a neighbor. What an excuse to make schnitzel! 😉 I loved the combination of the pork with the crunchy and fresh cucumber salad.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and used homegrown cucumbers instead of Persian cucumbers. Delicious.
Yield: Serves 6 to 8
6 Persian cucumbers, sliced 1/2 inch thick OR 3 cucumbers, peeled and sliced 1/2 inch thick
freshly ground black pepper
1/4 cup finely chopped dill, plus small sprigs for garnish
1 3/4 cups whole-milk yogurt
1 1/2 to 2 cups seasoned breadcrumbs
two 1 1/4-pound pork tenderloins, cut on the bias into 12 to 15 thin slices (each), about 1/4 inch thick
canola oil, for frying
In a colander placed over a bowl, toss the cucumber slices with 1 teaspoon of salt. Let stand for 15 minutes, then gently squeeze out the excess water.
In a large bowl, mix the cucumbers with the chopped dill and 1/4 cup of the yogurt and season with salt and pepper. (I used whole-milk Greek yogurt in the salad.)
Meanwhile, put the breadcrumbs and the remaining 1 1/2 cups of yogurt in 2 separate shallow bowls. (I used glass pie plates.)
Season the pork with salt and pepper and dip in the yogurt, letting the excess drip back into the bowl. Dredge in the breadcrumbs, pressing to flatten the pork and help the crumbs adhere.
In a large skillet, heat 1/4 inch of oil until shimmering. (I used a 12-inch cast iron skillet.)
In batches, add the pork in a single layer and cook over moderately high heat, turning once, until browned and crispy, about 5 minutes. (I placed the pork into the pan with tongs but turned the pieces over with a spatula to keep the coating intact.)
Transfer to a paper towel-lined rimmed baking sheet to drain.
Serve the pork with the cucumber salad and garnish with small sprigs of dill.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
warm naan, pita, or crusty bread, for serving
Heat the oven to 375°F/200°C, preferably on convection.
If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
Increase the oven temperature to 425°F/220°C, preferably on convection.
Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.
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.
It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from puréed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!
Yield: 6 servings
4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
2leeks, white and light green parts, chopped
2celery stalks, diced
6garlic cloves, finely chopped
3rosemary or thyme branches
1pound tiny potatoes, cut into 1-inch pieces (unpeeled)
1quart chicken or vegetable stock (I used homemade turkey stock)
1 ½teaspoons coarse salt or fine sea salt, plus more as needed
½teaspoon freshly ground black pepper
1cup farro (I used Trader Joe’s 10 minute farro)
1pound baby spinach (about 20 cups)
1cup cilantro leaves and tender stems (or use dill)
1cup parsley leaves and tender stems
Juice of 1/2 lemon, plus more for serving
extra-virgin olive oil, for serving
flaky sea salt, for serving
Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)
Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
Discard thyme/rosemary branches and bay leaves from the soup pot.
Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
Stir in lemon juice and more salt to taste.
Stir in farro.
To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.
Enough sweet treats! Now I am going to start sharing several comfort food dishes.
I could eat soup every night in cold weather. The starches released by cooking the rice in the stock thickened the base of this dish. The resulting soup tasted hearty and rich.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions, replaced most of the water with stock, and used olive oil, Italian carnaroli rice, and added parmesan rind.
The garlicky chile oil topping, which I doubled (it was recommended to have leftovers!), made this wonderful soup extra special. We ate it with a sourdough baguette and green salad.
Yield: 4 to 6 servings
1 medium to large yellow onion
6 garlic cloves (I used 12 cloves to double the oil)
2/3 cup white rice, preferably short grain such as Arborio or medium grain such as Carnaroli
6 T olive oil or vegetable oil (I used 10 T to double the oil)
1-2 tsp crushed red pepper flakes (I used 1 tsp in my double batch)
6 cups poultry stock (I used 4 cups homemade turkey stock & 2 cups chicken stock)
2 cups water
1 to 1 1/2 lbs skinless, boneless chicken thighs
3 tsp kosher salt, divided
parmesan rind, optional
1 large bunch Tuscan kale (I used 10oz bag of chopped Tuscan kale)
freshly squeezed juice from 1 lemon
dill sprigs, for garnish
freshly ground black pepper
To Prep Ingredients: Peel and finely chop 1 onion. Peel and thinly slice the garlic cloves. Rinse rice in a fine-mesh sieve until water runs clear.
To Make the Garlic-Chile Oil: (I made a double batch.) Heat the oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 T garlic oil in pot. Stir the crushed red pepper flakes into garlic oil in bowl; set aside.
To Make the Soup: Add the chopped onion to the 1 T of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
Pour in stock and water and stir to combine.
Stir in rice, chicken thighs, 1 tsp salt, and parmesan rind, if using. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 10 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
Strip kale leaves off of thick center ribs, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 1 to 2 tsp salt, or more to taste, and stir to combine.
Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
1.25 pounds ground turkey or chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley and cilantro
1/2 tsp ground cumin
1/2 tsp red pepper flakes
coarse salt and freshly ground black pepper
1/2 cucumber, diced large (about 1 1/3 cups)
1/2 cup plain Greek yogurt
freshly squeezed lemon juice, from 1/2 a lemon, more to taste
1 large clove garlic, minced
2 to 4 T minced fresh dill
2 T vegetable oil
2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
4 small naan or pitas, warmed
1/2 cup fresh mint or cilantro, for serving
sliced or chopped red onion, for serving, optional
In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
Using your hands, form mixture into 8 oval patties.
In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
Fold to enclose (if not using taco racks) and serve.