One-Pan Orzo with Spinach & Feta

This is another weeknight dish loaded with spinach. I also incorporated my CSA turnip greens. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. I used parsley from my CSA share as well.

This recipe was adapted from The New York Times, contributed by Melissa Clark. It was very quick and easy to prepare. I used a large, wide enameled cast iron pot. I increased the amount of garlic and modified the cooking method.

Yield: 3 to 4 servings

  • 2 tablespoons unsalted butter
  • 4 large scallions, trimmed and thinly sliced, divided
  • 2 to 4 large garlic cloves, minced
  • 8 ounces baby spinach leaves (8 cups), coarsely chopped (I used 6oz spinach and 2oz turnip greens)
  • 1 teaspoon kosher salt
  • 1 3/4 cups chicken or vegetable stock
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 3/4 cup crumbled feta (3 ounces), plus more for garnish
  • 1/2 cup frozen peas, thawed
  • 1 cup fresh dill, or use parsley or cilantro, chopped
  1. Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. (I used a large and wide enameled cast iron pot.)
  2. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 1 to 2 minutes.
  3. Stir in stock and bring to a simmer.
  4. Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 8 to 10 minutes, stirring once or twice.
  5. Stir in spinach (and other greens, if using), adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 2 minutes.
  6. Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  7. To serve, sprinkle with more cheese and the reserved scallions.

Baked Chicken & Spinach Meatballs

Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.

My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!

This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.

Yield: Serves 4 to 6

For the Meatballs:

  • 1 pound spinach, washed
  • 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
  • pinch of ground cayenne
  • pinch of freshly ground nutmeg
  • 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
  • pinch of ground cinnamon
  • 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
  • 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
  • 1 egg, beaten
  • 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
  • 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
  • extra-virgin olive oil, for the baking sheet
  • lemon wedges, for serving
  • cooked rice, for serving (I served the meatballs over white Basmati rice)
  • yogurt sauce (or store-bought tzatziki), for serving (see below)

For the Sauce:

  • 1 cup Greek yogurt (I used 2%)
  • pinch of ground cumin
  • 1 garlic clove, finely grated or pressed through a garlic press
  • fresh dill, cilantro or parsley, finely minced, to taste
  • freshly squeezed lemon juice, to taste
  • coarse salt and freshly ground black pepper
  1. Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
  2. Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
  3. Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
  4. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
  5. If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
  6. Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
  7. Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
  8. Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
  9. Preheat the oven to 425 degrees, preferably on convection roast.
  10. Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
  11. Using a brush, coat a rimmed baking sheet with olive oil.
  12. Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
  13. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
  14. Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

  • 3 tablespoons unsalted butter
  • 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
  • 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
  • 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
  • additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
  • 3 to 6 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon poultry seasoning (optional)(I omitted it)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
  • 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
  • fresh tarragon, parsley or dill, for garnish

Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

  • 5 T extra-virgin olive oil, divided
  • 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T thyme leaves
  • 1 large shallot, finely chopped
  • 3 to 6 garlic cloves, finely grated or chopped
  • 2 T all-purpose flour
  • 2 3/4 cups whole milk
  • freshly ground black pepper
  • lemon zest, plus wedges for serving, optional
  • 1/3 cup crème fraîche or thinned sour cream
  • 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
  • 4 to 5 oz mozzarella, thinly sliced
  • finely grated Parmesan, for serving
  1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
  2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
  4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
  5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
  7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
  8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
  9. Repeat with half of remaining noodles and mushrooms.
  10. Top with another layer of noodles. **Set remaining mushrooms aside.**
  11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
  12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
  14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
  15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
  16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

  • 1 T sweet paprika
  • 1/2 T ground coriander
  • 1/2 T ground cumin
  • 1/2 T ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp ground allspice

For the Stew:

  • 5 T extra-virgin olive oil, more for serving
  • 2 leeks, white and green parts, diced
  • 1 bunch cilantro, leaves and stems separated
  • 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
  • 4 large garlic cloves, finely chopped
  • 2 1/2 tablespoons baharat spice blend
  • 1 small (or 1/2 large) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 quarts chicken or vegetable stock
  • 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
  • 2 1/2 teaspoons kosher salt, more as needed
  •  large pinch saffron, crumbled
  • 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
  • 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
  • 3/4 cup peeled and diced turnip (1 medium)
  • 1/2 cup red lentils
  • plain yogurt, for serving (I used Greek yogurt)
  • aleppo pepper or hot paprika, for serving
  • brown Basmati rice, for serving, optional
  1. Make the baharat spice blend. Set aside.
  2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
  3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
  4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
  5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
  6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
  8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
  9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
  10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  11. Ladle stew into bowls. (I served it over rice.)
  12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Spinach Lasagna

Compared to the dish in my last post, my family prefers to eat leafy greens in this fashion. (I love greens in every fashion!) Cheesy pasta casseroles definitely make greens a crowd-pleaser. 🙂

This vegetarian lasagna was absolutely fabulous. The recipe was adapted from The New York Times, contributed by Mark Bittman. I incorporated nutmeg, garlic, and an egg into the ricotta mixture, incorporated Pecorino-Romano cheese, and used no-boil noodles. I also modified the baking method. Yum.

Yield: 6 to 8 servings

  • 16 dried (no-boil) or fresh lasagna noodles
  • 3 to 4 cups good tomato sauce (I used 28 oz jar Rao’s marinara)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds spinach, steamed, squeezed dry and chopped (about 3 cups cooked)
  • 12 oz (1 1/2 cups) whole-milk ricotta
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 tsp freshly grated nutmeg
  • 3 large garlic cloves, pushed through a garlic press
  • 1 1/2 cups coarsely grated mozzarella
  • 2 cups finely grated Parmesan (I used 1 cup Parmigiano-Reggiano and 1 cup Pecorino-Romano)
  • coarse salt and freshly ground black pepper
  1. If you’re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. (I used 16 dried no-boil lasagna noodles from Trader Joe’s)
  2. Steam the spinach until wilted, and drain. (I steamed it in a large pasta pot for 3-4 minutes.) In batches, use a potato ricer to remove excess liquid. Coarsely chop.
  3. Combine the ricotta, egg, nutmeg, and garlic in a bowl.
  4. Heat the oven to 400 degrees, preferably on convection.
  5. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.
  6. Put a layer of noodles (use four per layer) in the dish; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta mixture (in dollops), the mozzarella, and the Parmesan. Season with salt and pepper, if desired.
  7. Repeat the layers twice.
  8. Top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
  9. Cover with parchment paper topped with aluminum foil. Bake for 25 minutes.
  10. Uncover, and continue to bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 15 minutes more.
  11. Remove from the oven and let rest a few minutes before serving.

Note: Lasagna can be baked, cooled completely, covered well, and refrigerated for up to 3 days, or stored in the freezer.

Italian Sausage & Mushroom Ragu with Pappardelle

I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉

This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.

Yield: 6 servings

  • 2 T salted butter
  • 7 garlic cloves, finely chopped
  • 1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
  • 2 large shallots, halved and thinly sliced
  • 1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
  • 1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
  • 1 1/2 cups chicken stock
  • 1/2 tsp cinnamon
  • Kosher salt and freshly ground black pepper
  • 14 1/2 to 16 oz can crushed tomatoes
  • 16 oz dried pappardelle or tagliatelle
  • minced fresh parsley, for garnish, optional
  • grated Parmesan, for serving, optional
  1. Finely chop the garlic and mushrooms in a food processor.
  2. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
  3. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
  4. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
  5. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
  6. Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
  7. Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
  8. Taste and season with salt and pepper. Set aside, covered.
  9. While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
  10. Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
  11. Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
  12. Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
  13. Serve garnished with parsley. Pass grated Parmesan at the table, as desired.

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