Baked Ziti with Cauliflower

Adding vegetables to a baked pasta dish is a wonderful way to slim it down and make it a little bit healthier. My son enjoyed this version as much as our standard super cheesy baked ziti. Not only does this version incorporate cauliflower, it is also upgraded by adding flavor from saffron and anchovies.

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. The dish was inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.” I modified the recipe by roasting the cauliflower, increasing the garlic and tomatoes, using whole wheat pasta, and incorporating mozzarella cheese. Great.

Yield: Serves 6

  • 1 medium cauliflower, about 2 pounds, leaves and stem trimmed, cut into florets
  • coarse salt, to taste
  • pinch of saffron threads
  • 2-4 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 anchovy fillets, rinsed and chopped
  • 1 28-ounce can chopped tomatoes, with juice
  • freshly ground pepper, to taste
  • 2 T chopped flat leaf parsley
  • ¾ pound ziti or penne rigate (I used whole wheat penne)
  • 1/2 cup (2 ounces) pecorino or Parmigiano-Reggiano cheese, grated
  • 1/2 pound part-skim mozzarella cheese, grated
  1. Preheat an oven to 425 degrees, preferably on convection roast.
  2. On a parchment paper lined, rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of the olive oil, salt and pepper. Roast in preheated oven for 20 minutes, or until tender.
  3. Reduce the oven temperature to 375 degrees, on convection.
  4. Place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
  5. Combine the grated cheeses in a bowl.
  6. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper.
  7. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  8. Stir in the roasted cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
  9. Bring a large pot of water to a boil and salt generously. Add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. (I cooked the whole wheat penne noodles for 5 minutes, 2 minutes shy of al dente.) Drain and transfer to a bowl.
  10. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish.
  11. Combine the remaining cauliflower mixture with half of the remaining cheese and spoon over the pasta.
  12. Sprinkle the rest of the cheese over the top. Drizzle on the remaining tablespoon of oil.
  13. Place in the oven and bake for 20 to 25 minutes, until bubbling. Garnish with parsley, if desired. Serve hot.

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Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:
  • 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
  • 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
  • 3 large carrots, halved lengthwise and quartered
  • 1/4 pound shiitake mushrooms, stemmed and quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar
  • coarse salt
  • freshly ground black pepper
  • 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
  • 2 tablespoons fresh lemon juice
For the Charmoula
:
  • 1/2 cup lightly packed parsley leaves
  • 1/2 cup lightly packed cilantro leaves
  • 2 large garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper
  • 4 T extra-virgin olive oil
  • 2 T fresh lemon juice
  • coarse salt
  • freshly ground black pepper
For the Salmon:
  • 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
  • coarse salt
  • freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper, optional (I omitted it)
  • 1 tablespoon extra-virgin olive oil
To Make the Vegetables:
  1. Preheat the oven to 400°, preferably on convection roast.
  2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
  3. Roast for about 30 minutes, until the vegetables are tender.
  4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
  5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

  1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
  2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

  1. Season the fish with coarse salt and black pepper.
  2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
  3. Meanwhile, preheat a grill set to moderate heat.
  4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
  5. Flip the fish and cook until medium within, about 3 minutes longer.
  6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Oh my, this dish has been waiting in the wings for quite some time. :/ After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.

I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!

Yield: Serves 4

For the Sesame-Citrus Sprinkle:

  • 2 T toasted white and/or black sesame seeds
  • 1 T thinly sliced chives or 2 scallions
  • 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
  • ½ tsp finely grated lemon zest
  • coarse salt

For the Chicken And Assembly:

  • ⅓ cup (packed) light brown sugars
  • ⅓ cup mirin (sweet Japanese rice wine)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
  • coarse salt

Make the Sesame-Citrus Sprinkle:

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Prepare the Chicken:

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
  2. Transfer ¼ cup mixture to a large resealable plastic bag.
  3. Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  4. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  5. Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
  6. Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
  7. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

For the Bok Choy:

  • 1 T vegetable oil
  • 4 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
  • 1 tablespoon reduced-sodium soy sauce
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
  3. Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
  4. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Greek Pie with Mixed Greens

I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.

This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.

Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.

Yield: Serves 6 to 8

  • 1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
  • coarse salt
  • 2 T extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, minced
  • ¼ cup chopped fresh herbs, preferably a combination of dill and parsley
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  • freshly ground pepper
  • 12 sheets phyllo pastry, thawed
  • cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry

IMG_4937

  1. Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
  2. Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
  3. Preheat the oven to 375ºF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
  4. Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
  5. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
  6. Stir in the damp greens. Sauté until wilted, season with salt and pepper.
  7. Add the herbs and adjust the seasoning. Remove from heat.
  8. Beat the eggs in a large bowl. Crumble in the feta.
  9. Add egg-cheese mixture to the greens, mix to combine.
  10. Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
  11. Using a slotted spoon, fill with the greens mixture. IMG_4913
  12. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
  13. Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. 
  14. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 

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Tropical Carrot, Turmeric, & Ginger Smoothie

This smoothie is the most unusual I’ve ever made- or tasted. It’s spicy but not too spicy. Savory but not too savory- thanks to the orange and mango. Super healthy. It was very ORANGE too! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I substituted chia seeds for hemp seeds and dried turmeric for fresh. I was too cold to add the ice! It was a perfect lunch with a small handful of walnuts.

Yield: about 2 cups, one serving

  • 1 blood or navel orange, peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • ½ cup frozen mango chunks
  • ⅔ cup coconut water
  • 1 tablespoon shelled raw hemp seeds
  • ¾ teaspoon finely grated peeled ginger
  • 1½ teaspoons finely grated peeled turmeric
  • Pinch of cayenne pepper
  • Pinch of kosher salt
  • 1/2 cup ice
  1. Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp/chia seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth. (I used a Vitamix.)

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Jacques Pepin’s Chicken in Mustard Sauce

One reason to welcome cooler weather is that it’s mustard chicken season! 🙂 This saucy dish is an absolute favorite in our house. I had to try Jacques Pepin’s version, of course. It was quick and elegant.

This recipe was adapted from the New York Times. I used chicken tenders instead of chicken breasts and reduced the cooking time. I will have to admit that next time I would make it with chicken thighs instead- just our personal preference.

We ate it with roasted potatoes and beets as well as Browned Butter Green Beans with Slivered Almonds. It would also be great with rice to soak up the sauce. Healthy and tasty.

Yield: Serves 4 to 6

  • 2 pounds of chicken breast tenders or boneless skinless chicken thighs
  • ½ tsp coarse salt
  • ½ tsp freshly ground black pepper
  • 1 T vegetable oil
  • 1 cup finely chopped yellow onion
  • 2 T all-purpose flour
  • 2 cups water
  • 1 ½ tsp dry mustard
  • 1 T Dijon mustard
  1. Sprinkle the chicken with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one minute on each side, just to brown.
  3. Mix in the onion and continue cooking for one minute.
  4. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  5. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for 2-3 minutes.
  6. Remove the meat to a serving platter and keep warm.
  7. Cook the sauce to reduce it to about one-and-a-half cups.
  8. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  9. Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  10. Serve the chicken with the sauce.

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