I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.
This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.
Yield: Serves 4 to 6
about 3/4 to 1 cup plain whole-milk Greek yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
1 small shallot, halved and thinly sliced
2 T red wine vinegar
2 tsp za’atar
2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
1/4 cup lightly packed fresh mint, finely chopped
1/4 cup lightly packed fresh dill, finely chopped
1/4 cup lightly packed fresh cilantro
ground sumac, to serve, optional
In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.
Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.
This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.
The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.
We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.
For the Crispy-Spicy Panko Topping:
2 T extra-virgin olive oil
1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
1 cup panko
1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)
For the Salad & Assembly:
4 to 6 garlic cloves, finely grated or pushed through a garlic press
5 T extra-virgin olive oil
4 T freshly squeezed lemon juice
1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
1 T Dijon mustard
1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
1 cup dill, chopped
To Make the Crispy-Spicy Panko Topping:
Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
Add the chile paste and stir into the warm oil.
Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
Transfer spicy breadcrumbs to a shallow bowl; set aside.
Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.
To Make the Salad & To Assemble:
Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
Add the cucumber slices; toss well to coat.
Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
Taste and season with more salt, if needed.
Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)
Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.
My mom and I absolutely love Greek avgolemono soup. Recently, I made this meatball version when she was visiting. Springtime in a bowl! Light, bright and fresh.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used homemade stock and modified the method.
Yield: Serves 4
1 pound ground chicken, ground turkey, or beef, very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish, divided
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as Basmati or Carolina, well rinsed and drained
2 garlic cloves, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock (I used 4 cups homemade turkey stock + 2 cups chicken stock)
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
freshly grated nutmeg, for serving, optional
In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
Gently form the mixture into 24 to 30 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. (I used a cookie scoop to evenly ration the meat mixture.)
Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (You can break open a meatball to test it.) Remove pot from heat.
In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs.
Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.
Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.)
Garnish with nutmeg, if you like, and dill, and serve.
According to America’s Test Kitchen, Pestocado is the “hottest new ‘it’ sauce.” Avocado replaces the cheese in this full-flavored pesto. It was creamy and delicious.
The recipe was adapted from America’s Test Kitchen’s cookbook, More Mediterranean, via americastestkitchen.com. I modified the method and used linguine fini, Meyer lemon, walnuts, and two garlic cloves. Easy and great.
Yield: Serves 4 to 6
1 T table salt, for cooking broccoli and pasta
12 to 16 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
1 pound spaghettini, or spaghetti
1 ripe avocado, halved and pitted
1 cup fresh basil leaves, plus more for garnish
1/2 cup shelled pistachios or walnuts, toasted and chopped, divided
3 anchovy fillets, rinsed
2 tsp toasted fennel seeds
2 garlic cloves, minced
1/2 tsp coarse salt
1 teaspoon grated lemon zest plus 1 tablespoon juice (I used Meyer lemon)
1/4 cup (4 T) extra-virgin olive oil, plus extra for drizzling
freshly ground black pepper
Heat an oven to 375 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and toast until browned and fragrant, about 5 minutes. Set aside to cool. Coarsely chop.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon table salt and broccoli stalks and cook for 1 minute. Add florets and cook until stalks and florets are tender, 2 to 3 minutes.
Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes; set aside.
Add pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
Process 1 cup broccoli, 1/2 cup pasta cooking water, avocado, basil, 1/4 cup chopped nuts, anchovies, fennel seeds, garlic, lemon zest and juice, and coarse salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
With processor running, slowly add oil until incorporated, about 15 seconds.
Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed.
Stir in remaining broccoli and season with salt and pepper to taste.
Sprinkle with remaining 1/4 cup pistachios. Garnish with fresh basil and drizzle with extra oil, as desired. Serve.
I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.
This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. The salsa verde added so much to this classic comfort food dish!
Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.
Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)
For the Chicken & Rice:
1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
3 T unsalted butter, divided
2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
zest and juice of 1 lemon, divided
1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)
For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)
2 oil-packed anchovy fillets
4 large garlic cloves
2 T drained capers
crushed red pepper flakes
2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
8 T extra-virgin olive oil
Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
Add herbs; process until a paste forms.
With motor running, gradually stream in oil until loosened to a thick sauce.
Add half of lemon juice; season salsa verde with salt to taste.
Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.
This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.
Yield: Serves 4 to 6
For the Chicken:
2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
coarse salt and freshly ground black pepper
4 large garlic cloves, finely grated, minced or passed through a press
1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
large pinch of red-pepper flakes
3 T extra-virgin olive oil
1 lemon, cut lengthwise into 8 thin wedges
For the Garlicky Greens:
3 T extra-virgin olive oil
1 bunch of collard greens, ribs removed, halved lengthwise
2 baby bok choy
1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
5 large garlic cloves, thinly sliced
coarse salt and freshly ground black pepper
large pinch of red pepper flakes, or to taste
1 T sherry vinegar
For the Cucumber-Yogurt Sauce:
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
1 large garlic clove, finely grated, minced or passed through a press
2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
brown Basmati rice, for serving
warm flatbread, such as naan, for serving, optional
To Prep & Roast the Chicken:
Heat oven to 425 degrees. (I set my oven to convection roast.)
Pat the chicken dry with paper towels and season generously with the salt and pepper.
In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)
To Cook the Garlicky Greens:
In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
Season with the sherry vinegar as well as salt and pepper, to taste.
To Make the Cucumber-Yogurt Sauce:
Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
Layer the sautéed greens over the rice on a platter or other serving dish.
Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
Drizzle some of the accumulated pan juices over the top of everything.
Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.
My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉
This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.