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.

Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.

I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.

The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂

Yield: 6 servings

• 3 tablespoons olive oil, plus more for brushing
• 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
• 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups) 
• 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
• 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
• 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
• Kosher salt and freshly ground black pepper
• 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
• 4 to 6 ounces fresh goat cheese or feta, crumbled, divided

1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
5. Wipe out and reserve skillet.
6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
8. Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
11. Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
13. Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Chile Chicken Nachos

One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉

When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.

This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.

The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.

When not being served for dinner, these nachos would also be a great appetizer or snack, of course.

Yield: Serves about 6

• 2 T extra-virgin olive oil
• 4 garlic cloves, chopped
• 1/2 large red onion, chopped, divided
• 1 T achiote paste or tomato paste
• 8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
• 1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
• 3 cups chicken stock
• 1 tsp ground cumin
• Kosher salt
• 1 rotisserie chicken, meat pulled from bones and shredded
• 1 10-oz bag frozen corn, thawed, drained
• 1/2 poblano chile, stemmed, seeded, chopped
• 4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
• Nonstick vegetable oil spray
• 8 to 10-oz tortilla chips
• 1 lb sharp cheddar cheese, shredded
• thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
• sour cream, for serving, as desired

1. Heat oil in a large saucepan over medium-high until shimmering.
2. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
3. Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
4. Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
5. Place a rack in the center of oven; preheat to 350°, preferably on convection.
6. Transfer chile mixture to a blender and purée until smooth.
7. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
8. Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
9. Coat a large rimmed baking sheet with nonstick spray.
10. Arrange half of the chips in an even layer on the bottom of the baking sheet.
11. Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
12. Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
13. Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
14. Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.

Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.

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.

Shakshuka with Feta

As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂

During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.

Yield: Serves 4 to 6

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 6 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/8 tsp ground cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
  
• 3/4 tsp kosher salt, plus more as needed
• 1/4 tsp black pepper, plus more as needed
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 to 8 large eggs (I used 7)
• chopped cilantro, for serving
• hot sauce, for serving
• warm pita or crusty bread, for serving

1. Heat oven to 375 degrees, preferably on convection.
2. Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
3. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
6. Taste and add more salt and pepper if needed. Stir in crumbled feta.
7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
9. Sprinkle with cilantro and serve with hot sauce and warm bread.

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.)