Chickpeas & Kale in Spicy Pomodoro Sauce

This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.

The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.

I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂

Yield: Serves 4

• 1/2 cup extra-virgin olive oil

• 5 to 7 garlic cloves, thinly sliced

• one 28-ounce can whole peeled Italian tomatoes, crushed by hand
 (I used San Marzano tomatoes)
• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
• two 15-ounce cans chickpeas, rinsed and drained

• torn or chiffonade basil and marjoram leaves, 
for garnish

• finely grated Pecorino Romano, 
for serving

• baguette or other crusty bread, for serving, optional

1. In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
2. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes.
3. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
5. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
6. Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.

Marcella Hazan’s Sicilian-Style Swordfish

This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”

The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.

Yield: Serves 3 to 4

• 2 tablespoons fresh lemon juice
• 2 teaspoons table salt (I used coarse salt)
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/4 cup extra-virgin olive oil
• freshly ground black pepper
• 1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)

1. Light a grill or preheat the broiler.
2. Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
3. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
4. Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
5. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.

Corn & Ricotta Sformato

Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.

This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.

Yield: Serves 4 to 6

• 2 tablespoons unsalted butter, plus more for the pan
• 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
• 2 tsp coarse salt, plus more to taste
• 6 tablespoons extra-virgin olive oil, divided
• 2 cups fresh whole milk ricotta
• 1/2 cup heavy cream
• 2 tablespoons crème fraîche or sour cream
• 1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
• 4 large eggs, whites and yolks separated
• coarsely ground black pepper
• 1/3 packed cup fresh basil leaves (about 20 leaves)
• 2 tablespoons fresh lemon juice (from 1/2 lemon)

1. In a large skillet, melt 2 tablespoons butter over medium heat.
2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
5. Heat the oven to 450 degrees, preferably on convection.
6. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
7. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
9. Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
10. Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan.  Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
11. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

• extra-virgin olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• coarse salt and pepper
• 1 1/2 cups arborio or carnaroli rice
• pinch of red-pepper flakes
• 3 large garlic cloves
• 1/2 cup white wine
• 2 cups diced ripe red tomatoes (and all juices)
• 3 to 4 cups boiling water, chicken or vegetable broth
• 1/2 cup grated pecorino or Parmesan, plus more for serving
• 2 to 4 medium tomatoes, in different colors, sliced
• chopped parsley, for garnish
• snipped basil, for garnish

1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Prosciutto Carbonara with Spinach

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)

1. 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.
2. In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
3. Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
4. Slowly whisk 1/4 cup pasta water into egg mixture.
5. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
6. 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.
7. Stir in all prosciutto. Serve with more cheese and pepper, as desired.

Rigatoni with Easy Vodka Sauce

Pasta is definitely my go-to for quick weeknight dishes. Maybe too often! Vodka sauce is one of our absolute favorites, so this vegetarian, quick version was irresistible. I’ve already made it twice. 😉

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. On one occasion, I added mushrooms to mimic the amazing version served at Tony’s Di Napoli in NYC. I added more garlic and used mezzi rigatoni as well. Great.

Yield: Serves 4

• Kosher salt
• 1 medium yellow onion, finely chopped
• 5 garlic cloves, smashed
• 5 oz white mushrooms, sliced, optional
• 4 oz Parmesan cheese, about 1/2 cup, finely grated
• 2 T extra-virgin olive oil, plus more for drizzling
• 1 4.5-oz tube double-concentrated tomato paste
• 1/2 tsp crushed red pepper flakes
• 2 oz vodka
• 3/4 cup heavy cream
• 1 lb rigatoni or mezzi rigatoni
• basil leaves, for serving

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large, shallow, enameled cast iron pan.)
3. Add the onion and garlic, stirring constantly, just until the onion is starting to brown around the edges, 5 to 7 minutes. *If incorporating the mushrooms, add after the onions have cooked for 2 minutes.*
4. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of the pot, about 4 to 7 minutes.
5. Add vodka to deglaze the pan, scraping up browned bits; reduce the heat to low.
6. Using a heatproof measuring glass, scoop out about 1/4 cup boiling pasta water from the pot. Add heavy cream to the water. (This brings up the temperature of the cream so it won’t break when you add it to the pot.)
7. Stirring constantly, gradually pour cream mixture into the onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
8. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup of pasta cooking liquid.
9. Return the pot with sauce to low heat.
10. Using a slotted spoon or spider, transfer the pasta to the sauce pot.
11. Stir in 1/2 cup of pasta cooking liquid, then gradually add half of the Parmesan, stirring constantly to melt. The pasta should be coated with a smooth, glossy sauce.
12. Season with salt; add more pasta cooking liquid if sauce is too thick.
13. Top with basil and remaining Parmesan and drizzle with a little oil, as desired.