Acorn Squash Saltimbocca with Browned Butter Sauce

I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂

After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.

I served it as a main dish but it could also be served as a seasonal side.

Yield: Serves 2 to 4 as a main dish

• 1 large (1 1/2-pound) acorn squash
• 2 tablespoons olive oil
• 1 teaspoons kosher salt, plus a pinch more for the sauce
• 1/4 teaspoon freshly ground black pepper
• 16 to 18 medium-size fresh sage leaves, divided
• 8 very thin prosciutto slices, halved lengthwise with ends left intact
• 4 T (1/4 cup, 2 ounces) unsalted butter
• 1/2 tablespoon sherry vinegar
• 1 tablespoon honey, for drizzling, optional (I omitted it)

1. Preheat oven to 425°F, preferably on convection roast.
2. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges.
3. Toss together squash wedges, oil, 1 teaspoon salt, and pepper in a medium bowl.
4. Arrange wedges, cut sides down, on a rimmed baking sheet lined with parchment paper.
5. Roast in preheated oven 20 minutes, turning once halfway through. Let cool 5 minutes.
6. Arrange 1 whole sage leaf on rounded flesh side of each squash wedge; wrap 1 prosciutto strip around each squash wedge.
7. Arrange squash wedges on pan, skin sides down. Roast in preheated oven until prosciutto is crisp and squash is tender, 10 to 15 minutes.
8. Meanwhile, melt butter in a skillet over medium-high, stirring often with a wooden spoon, just until milk solids begin to sink to bottom of skillet and brown, 4 to 5 minutes.
9. Add 8 to 10 sage leaves; cook, stirring constantly, just until sage stops sizzling. Remove from heat, and let stand 1 minute.
10. Carefully stir in sherry vinegar and remaining pinch of coarse salt.
11. Transfer squash to a warm serving platter, and spoon browned butter sauce over squash. Drizzle with honey, if desired. (I omitted it.) Serve immediately.

One-Pan Shrimp Scampi with Orzo

This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.

Yield: Serves 4

• 1 pound large shrimp, peeled and deveined, patted dry
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
• 1/4 to 1/2 teaspoon red-pepper flakes
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, minced, divided
• 2 tablespoons unsalted butter
• 1 cup orzo
• ⅓ cup dry white wine
• 2 cups boiling water, seafood stock, or chicken stock
• 3 tablespoons finely chopped parsley

1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
2. To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
3. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
4. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
5. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
6. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
7. Remove from heat and let sit, covered, 2 minutes.
8. Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

Cucumber-Tomato Salad with Seared Halloumi & Sourdough Croutons

This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂

The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.

Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course

For the Croutons:

• 1 pound slightly stale sourdough or country bread, thickly sliced
• 1/3 cup extra-virgin olive oil
• Kosher salt

For the Salad:

• 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
• Kosher salt and freshly ground black pepper
• 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
• 8 to 12 ounces halloumi cheese
• 2 garlic cloves
• 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
• 2 T thinly sliced red onion or scallions, plus more to taste
• 2 to 3 T coarsely chopped fresh mint or basil
• 2 T red wine vinegar, plus more as needed

To Make the Croutons:

1. Heat oven to 400 degrees.
2. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
3. Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
4. Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
5. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.

To Make the Salad:

1. In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
2. In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
3. Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
4. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
5. Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
6. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
7. When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
8. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
9. Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
10. Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
11. At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Orecchiette with Swiss Chard, Basil, & Burrata

This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.

Yield: Serves 4 to 6

• Kosher salt
• 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
• 1/4 cup extra-virgin olive oil
• 2 T unsalted butter
• 4 large garlic cloves, very thinly sliced
• 1/2 tsp red pepper flakes
• 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
• freshly grated zest from 3-4 lemons
• 3 T fresh lemon juice
• 3 T freshly grated Parmigiano-Reggiano cheese
• 8 oz burrata cheese
• 1/2 cup torn or sliced basil leaves
• coarsely ground black pepper

1. In a large saucepan of well-salted boiling water, cook the pasta until al dente.
2. Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
3. Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
4. Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
5. Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
6. Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
7. Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
8. Adjust the seasoning, to taste.
9. Place in a serving dish and stir in the Parmesan cheese.
10. Cut the burrata into chunks.
11. Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.

Basil Chicken Saltimbocca with Marinated Tomatoes & Mozzarella

We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.

This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.

Yield: Serves 4 to 6

• 6 boneless, skinless chicken thighs
• 6 cloves garlic, grated
• coarse salt and freshly ground black pepper
• 1 cup fresh basil, approximately, divided
• 10 thin slices prosciutto
• 3 large eggs, beaten
• 2 cups Panko bread crumbs
• 2 cups cherry or grape tomatoes, halved
• 3 T extra virgin olive oil, plus more for cooking
• 2 T balsamic vinegar
• 2 T fresh thyme leaves, optional
• zest of 1 lemon, optional
• 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn

1. Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
2. Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
3. Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
4. One at a time, press 2 basil leaves on top of each chicken thigh.
5. Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
6. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
7. Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
8. Heat a few tablespoons of oil in a large skillet over medium-high.
9. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
10. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
11. Transfer to a plate and lightly season with salt.
12. Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.

Chicken Saltimbocca with Crunchy Pea Salad

I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.

This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!

Yield: Serves 4

• 4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
• 3 large eggs, beaten to blend
• 2 cups panko
• 3/4 cup all-purpose flour
• Kosher salt
• 8 sage leaves
• 4 to 8 thin slices prosciutto (enough to wrap the chicken)
• 2 cups vegetable oil
• 4 scallions, very thinly sliced on a diagonal
• 8 oz sugar snap peas, strings removed, thinly sliced
• 1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
• 2 tsp finely grated lemon zest
• 1 T fresh lemon juice
• 1 T extra-virgin olive oil
• flaky sea salt
• lemon wedges, for serving

1. If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
2. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
3. Season meat lightly with kosher salt.
4. Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
5. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
6. Dredge in flour, shaking off excess.
7. Dip in eggs, letting excess drip back into bowl.
8. Coat in panko, pressing lightly to help it adhere, then shaking off excess.
9. Place cutlets on a rimmed baking sheet.
10. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
11. Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
12. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
13. Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
14. Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Pasta with Sausage, Basil, & Mustard

Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂

This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉

The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!

Yield: Serves 4 to 6

• 1 pound penne, rigatoni or medium shells
• 1 tablespoon extra-virgin olive oil
• 4 hot Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 4 sweet Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• 3 tablespoons grainy mustard
• pinch of crushed red pepper
• 1 cup thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.