Caramelized Zucchini Phyllo Pie with Corn & Herbs

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.

Yield: Serves 6

  • 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
  • 1 1/2 pounds zucchini (about 3 medium)
  • 2 medium-large shallots
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon water
  • 2 large eggs
  • 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
  • 3 tablespoons coarsely chopped fresh dill
  • 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
  • 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
  • 3 ounces feta cheese (about 1/3 cup crumbled)
  • hot sauce, for serving (optional)
  1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
  2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
  3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
  4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
  5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
  6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
  7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
  8. Whisk 2 large eggs in a large bowl.
  9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  10. When the squash is ready, add it to the bowl and stir to combine.
  11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
  12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
  13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
  14. Spread the zucchini mixture into the skillet in an even layer.
  15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
  16. Gently brush any remaining oil over the phyllo.
  17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
  18. Let sit 10 minutes before slicing.
  19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Herby Polenta with Corn, Eggs, & Feta

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!

Yield: 4 to 6 servings

  • 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
  • 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
  • 1 cup (150 g) coarse cornmeal (grits or polenta)
  • 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
  • 5 scallions, thinly sliced, 2 T reserved for garnish
  • 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
  • 3 T roughly chopped flat-leaf parsley
  • 3 T roughly chopped fresh dill
  • 8 garlic cloves, finely chopped
  • coarse salt and freshly ground black pepper
  • 2 1/4 cups (530 ml) whole milk
  • 2 cups (475 ml) chicken stock or vegetable stock
  • 3 T (40 g) unsalted butter, cut into cubes
  • 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
  • 8 large eggs, at room temperature
  • 2 T olive oil
  • 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
  • warm naan, pita, or crusty bread, for serving
  1. Heat the oven to 375°F/200°C, preferably on convection.
  2. 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.)
  3. 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.
  4. 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.)
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  6. 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.
  7. Increase the oven temperature to 425°F/220°C, preferably on convection.
  8. 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.
  9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  10. 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.

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.

Lemony Spinach Soup with Farro

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)
  • 2 leeks, white and light green parts, chopped
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
  • 1 quart chicken or vegetable stock (I used homemade turkey stock)
  • 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 pound baby spinach (about 20 cups)
  • 1 cup cilantro leaves and tender stems (or use dill)
  • 1 cup 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)
  1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
  2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
  4. 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.
  5. 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.
  6. Discard thyme/rosemary branches and bay leaves from the soup pot.
  7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
  8. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
  9. 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.
  10. Stir in lemon juice and more salt to taste.
  11. Stir in farro.
  12. 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.

Chicken & Rice Soup with Garlicky Chile Oil

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
  1. 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.
  2. 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.
  3. 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.
  4. Pour in stock and water and stir to combine.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.

Kofta Sandwiches with Tomatoes & Cucumber-Yogurt Sauce

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
  1. 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.
  2. Using your hands, form mixture into 8 oval patties.
  3. In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
  4. 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.)
  5. Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
  6. Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
  7. Fold to enclose (if not using taco racks) and serve.

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

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