Another weeknight pasta dish- another rigatoni dish! 🙂 Adding greens to this classic dish is a healthy upgrade.
This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.
Yield: Serves 4
- 1 T extra-virgin olive oil
- 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
- 2 large eggs, plus 2 yolks
- 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
- 12 oz rigatoni
- Kosher salt and freshly ground black pepper
- 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
- In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
- Slowly whisk 1/4 cup pasta water into egg mixture.
- Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
- Stir in all prosciutto. Serve with more cheese and pepper, as desired.
Posted in Greens, Pasta, Quick, Recipes
Tags: beet greens, carbonara, dinner, easy, eggs, fast, Italian, pasta, pecorino romano, prosciutto, rigatoni, spinach
This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!
This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.
Yield: Serves 4 to 6 as a side dish
- Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
- In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
- Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
- Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
- Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.
*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Posted in Greens, Quick, Recipes, Sides
Tags: Asian, fast, greens, Korean, napa cabbage, quick, scallions, sesame oil, sesame seeds, side, side dish, soy sauce, stir fry
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My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.
The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.
Yield: about 1 1/2 cups
- 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
- 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
- scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
- 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
- 1/2 teaspoon dried red chile flakes
- coarse salt and freshly ground black pepper, to taste
- In a large mixing bowl, place the cheddar cheese in an even layer.
- Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
- Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
- Serve as a sandwich spread or as a dip.
Note: Pimento cheese keeps in the refrigerator for 1 week.
Posted in Appetizers, Holiday, Quick, Recipes, Vegetarian
Tags: brunch, cheddar, cream cheese, easy, fast, Fourth of July, July 4th, mayonnaise, pimento, pimento cheese, quick, sandwich spread, sandwiches, Southern, spread, tea sandwiches
This fabulously easy salad was creamy and delicious. We ate it as a side with grilled vegetable and fresh ricotta sandwiches, but it could also be served as a light summertime main dish.
The recipe is from Smitten Kitchen.com. I used avocado mayonnaise, chipotle Cholula hot sauce, and cilantro. My kids thought that it tasted like guacamole. 🙂 Great.
Serves 2 as a main or 4 as a side
- 1 seedless cucumber (about 3/4 to 1 pound), washed and chopped into chunks
- 2 scallions, thinly sliced
- 1 large avocado, pitted and diced
- 2 tablespoons mayonnaise (I used avocado mayonnaise)
- juice of half a lime, plus more to taste
- coarse salt, to taste
- hot sauce, such as Sriracha or Chipotle Cholula, to taste
- chopped cilantro or flat-leaf parsley, for garnish
- Combine cucumber, scallions and avocado in a bowl.
- Whisk together mayonnaise, lime juice, salt, and hot sauce; adjust to taste.
- Drizzle salad with dressing and garnish with chopped herbs.
Posted in Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: avocado, cholula, cucumber, easy, fast, lime juice, salad, scallions, side, side dish, Smitten Kitchen, sriracha, summer
This deliciousness was dangerously easy to throw together.
This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.
Instructions for sweet and savory variations are below the recipe.
Yield: 6 popovers
Posted in Baking, Bread, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, cheese, cinnamon sugar, discard, easy, egg, fast, popovers, quick, rolls, sourdough, starter, Yorkshire pudding
I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉
This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.
The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.
Yield: 4 to 6 servings
This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.
- Place broccoli to a medium bowl.
- Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
- Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
- Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
- Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.
- Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
- Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
- Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
- Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
- Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
- Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
- Return veggies to skillet and toss well to combine.
- Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.
Posted in Quick, Recipes, Vegetarian
Tags: Asian, Basmati, broccoli, easy, eggs, fast, fried rice, garlic, ginger, quick, rice vinegar, scallions, sesame oil, sushi, vegetarian
I usually eat my favorite Saturday morning fried egg over a bed of arugula with Swiss cheese and extra pepper. This biscuit sandwich brought it to the next level! The bacon was a nice bonus too. 🙂
This recipe was adapted from King Arthur flour. I grated the butter and modified the baking time. They were very buttery and full-flavored.
Yield: 6 3-inch biscuits
Posted in Baking, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: biscuits, breakfast, butter, buttermilk, discard, easy, fast, quick, sandwich, sourdough, starter