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.

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.

One Year Ago:

• Shrimp a la Mexicana Tacos

Two Years Ago:

• Pork Tenderloin with Warm Harissa, Couscous, & Roasted Vegetable Salad
• Spaghetti with Corn Carbonara & Crab

Three Years Ago:

• Grilled Pork Chops with Fried Sage Salsa Verde & Sage Potatoes
• Milk-Braised Pork Loin

Four Years Ago:

• Pinchos Morunos or Pork Kebabs with Moorish Seasonings

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

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. 
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. 

One Year Ago:

• Quick Zucchini Lasagna
• Roasted Zucchini Parmesan with Fresh Tomato Sauce

Two Years Ago:

• Summer Vegetable Tortilla Casserole

Three Years Ago:

• Lebanese One-Pot Mujadera with Spring Greens
• Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce & Melted Cheese

If you like this you may also like:

• Vegetable Strudel Casserole

Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.

Yield: Serves 8

• 4 cups chicken stock
• 3 cups sliced carrots (1/4-inch thick rounds)
• 1 large kohlrabi
• 5 baby bok choy or other greens such as kale or chard
• 4 sprigs rosemary
• 2 cups pearl onions
• 4 T unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
• coarse salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1 teaspoon water

1. Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
2. Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi, and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
3. With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
4. Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
5. Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
6. Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
7. Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
8. Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
9. Preheat the oven to 475 degrees.
10. Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.

Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese

When my mom came to visit recently I wanted to make her a Mexican dish with tomatillo sauce– we both LOVE it!! This is a wonderful vegetarian dish from Rick Bayless’ book Fiesta at Rick’s: Fabulous Food for Great Times with Friends. It is loaded with vegetables- I used chayote squash, kohlrabi, carrots, mushrooms, and red onion in the enchiladas. Turnips and butternut squash are also suggested in the recipe as they have equivalent roasting times. Any vegetable could be used (zucchini, broccoli, asparagus…) but the roasting time would need to be shortened. The finished dish had a spicy kick even though I seeded the jalapeño – the creme fraiche in the sauce reduces that heat a little. (I love spicy food!) We ate the enchiladas with brown basmati rice on the side.

• 1 pound (6 to 8) tomatillos, husked and rinsed
• 1 medium white onion, sliced about 1/4-inch thick
• 3 garlic cloves
• Fresh hot green chiles to taste (1-2 jalapeños or 2-3 serranos) (I used 2 seeded jalapeños), stemmed
• 1 1/2 T vegetable oil, plus extra for roasting the vegetables and spraying the tortillas
• 2 cups chicken or vegetable stock, plus extra if needed
• 1/2 cup creme fraiche
• 8 cups cubed vegetables (about 1/2-inch cubes) (I used chayote, carrots, red onion, mushrooms, & kohlrabi)
• coarse salt
• 12 corn tortillas
• 2/3 cup shredded Monterey Jack cheese
• a few sliced rounds of white onion, separated into rings, for garnish, if desired
• fresh cilantro sprigs, for garnish

Make the Sauce:

1. Roast the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 to 5 minutes. Turn everything over and roast the other side. Remove and reduce the oven temperature to 400 degrees.
2. Scrape the tomatillo mixture into a food processor. Process to a smooth puree.
3. Heat the 1 1/2 T oil in a medium-large (4 to 5 quart) pot over medium-high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker.
4. Add the broth and the creme fraiche, reduce the heat to medium-low, partially cover and simmer for about 30 minutes.

Roast the Vegetables:

1. Spread the cubed vegetables on a rimmed baking sheet. Drizzle or spritz with oil, sprinkle with salt and stir to coat evenly.
2. Roast, stirring regularly, until the carrots are crunchy-tender, about 25 minutes.

Finish the Sauce, Heat the Tortillas:

1. If the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with salt, usually about 1 teaspoon.
2. Lightly brush or spray both sides of each tortilla with oil. Cover with a damp paper towel and plastic wrap. Microwave on high for 1 minute to soften.

Finish the Enchiladas:

1. Smear 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish.
2. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish.
3. Douse evenly with the remaining sauce, then sprinkle with the cheese.
4. Bake until the enchiladas are heated through and the cheese has begun to brown, about 10 to 15 minutes.
5. Garnish with onion rings and cilantro sprigs, if desired. These are best served piping hot from the oven.

Chicken and Dumplings

My husband loves comfort food (who doesn’t?).  Because he had a difficult week, I had an excuse to make something in the comfort food category for him. ❤

This recipe is from Everyday Food, but I did modify it by adding kohlrabi and turnip greens from my CSA box.  I think that the addition of the extra vegetables added a lot to the meal.  I used rotisserie chicken meat, and I also substituted sage, whole wheat flour and buttermilk in the dumplings.  Tasty!

• 5 tablespoons cold unsalted butter, divided
• 1 small yellow onion, minced
• 1 stalk celery, thinly sliced
• 2 carrots, diced medium
• 1 kohlrabi (optional)
• 1 1/4 cup all-purpose flour, divided (can use 1/2 cup whole wheat flour in the dumplings)
• 3 cups chicken broth
• 2 cups diced cooked chicken
• 1/3 pound green beans, trimmed and cut into 1-inch pieces
• 8 cups turnip greens (or other greens) (optional)
• Salt and pepper
• 1 teaspoon baking powder
• 1 T chopped fresh sage, or 2 T chopped fresh parsley
• 1/2 cup whole milk (can use 1/2 buttermilk)

1. In a large saucepan, melt 3 tablespoons butter over medium-high.
2. Add onion, celery, carrots, and kohlrabi (if using) and cook until onion is translucent, about 4 minutes.
3. Add 1/4 cup flour and cook, stirring, 1 minute.
4. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.
5. Stir in chicken, green beans, and greens. Season with salt and pepper.
6. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and parsley or sage.
7. Cut in 2 tablespoons butter.
8. Stir in milk.
9. Drop heaping spoonfuls batter on top of chicken mixture.
10. Cover and simmer until dumplings are cooked through, about 12 minutes.
11. Serve topped with additional chopped herbs.