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.
Everyone in my family loves tzatziki. This version incorporates red wine vinegar rather than lemon juice, which is apparently the way it is typically prepared in Greece. I normally use chopped cucumbers but really enjoyed the texture of the grated cucumbers in this dish.
We ate it with warm naan and grillled chicken kebabs. A perfect summer dinner! This recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I also prepared the tzatziki in advance and kept it chilled in the refrigerator until ready to serve. Wonderful.
Yield: about 2 cups
1 European seedless cucumber, halved crosswise
1 cup plain whole-milk or low-fat Greek yogurt (I used 2 percent Greek yogurt)(see Tip)
4 T (1/4 cup) extra virgin olive oil, plus more for drizzling
2 medium to large garlic cloves, finely grated or pushed through a garlic press
1 T chopped fresh mint, plus more for garnish
2 T chopped fresh dill, plus more for garnish
2 teaspoons red wine vinegar
Set a colander in a medium bowl, then set a box grater in the colander.
Grate the cucumber halves on the grater’s large holes, rotating and grating only down to the seedy core. Discard the cores. (Make sure that you don’t shred the cores as the seeds are watery and have a slight bitterness and unappealing texture.)
Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.
Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.
A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 1 teaspoons of the cucumber liquid.
Finely chop the squeezed cucumber, then stir into the yogurt mixture.
Stir in the reserved cucumber liquid and 1/4 teaspoon coarse salt.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with additional mint and dill, as desired.
Tip: Don’t use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin.
This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
4 T (1/4 cup) extra-virgin olive oil, plus more for serving
1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
lemon zest, optional
handful of toasted pine nuts, optional
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
Add 1 cup pasta water to the sauce and stir until smooth.
Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
Incorporate lemon zest and/or pine nuts, if using.
To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.
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.
Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.
This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.
For the Spice Mix:
1 T ground cumin
1 T ground coriander
2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
1 tsp ground cinnamon
1 1/2 tsp Kosher salt
2 tsp freshly ground black pepper
For the Chicken:
5 T extra-virgin olive oil
1 T tahini
2 T freshly squeezed lemon juice
2 pounds boneless, skinless chicken thighs (I used 5 large)
1 medium-large red onion
For the Yogurt-Tahini Sauce:
1 tsp Spice Mix (reserved from above)
8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
1 T olive oil
2 T tahini
grated lemon zest from 1 lemon (about 1 tsp)
1 T freshly squeezed lemon juice
2 T chopped fresh mint
coarse salt and freshly ground black pepper
chopped mint, for garnish
warm flatbread such as naan or pita, optional
rice or rice pilaf (I served the chicken over brown Basmati rice)
chopped cucumbers (seeded, if desired)
lemon wedges, optional
To Make the Spice Mix:
In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.
To Prepare the Chicken:
Trim the chicken thighs and pat dry with paper towels.
Cut each thigh crosswise into thirds (or fourths if large).
Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.
To Make the Yogurt-Tahini Sauce:
To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
Season with salt and pepper, to taste. Stir and set aside.
To Cook the Chicken & To Serve:
Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
Remove the chicken from the oven.
Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.
This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.
This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.
1 tablespoon chopped fresh flat leaf parsley or mint
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
1 garlic clove, finely grated (I used a garlic press)
In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
Pat the chicken dry and trim excess fat.
Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.