Greek Shrimp, Farro & Greens with Feta

Rigatoni with Sausage & Greens

This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂

Yield: Serves 6

• 16 ounces mezzi rigatoni (I used DeCecco)
• 1/4 cup extra-virgin olive oil
• 1 pound bulk Italian sweet sausage, casings removed, crumbled
• 2 leeks, white and light green parts only, halved lengthwise and sliced 1/2 inch thick
• 10 to 12 garlic cloves, thinly sliced
• coarse salt
• freshly ground black pepper
• 12 cups Toscano kale, cut into 1-inch ribbons or 1/2 pound mustard greens, stemmed, leaves chopped
• 1 pint cherry tomatoes or grape tomatoes
• 1/2 to 1 cup crème fraîche

1. In a large pot of salted boiling water, cook the pasta until 
al dente. Reserve 1 cup of the pasta water, then drain.
2. In the same pot, heat the olive oil until shimmering.
3. Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
4. Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened, 
about 5 minutes.
5. Return the sausage to the pot.
6. Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
7. Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
8. Season the pasta with salt and pepper and serve right away.

One Year Ago:

• Pappardelle with Mushrooms & Prosciutto

Two Years Ago:

• Browned Butter Green Beans with Slivered Almonds

Three Years Ago:

• Roasted Radishes with Sautéed Greens

Four Years Ago:

• Kale & Spinach Calzones
• Pasta with Greens, Caramelized Onions, & Garlicky Bread Crumbs

Five Years Ago:

• Spicy Fresh Tomato Sauce

Garlicky Spaghetti with Mixed Greens

Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

• 3/4 cup extra-virgin olive oil
• 1 cup panko
• 2 tablespoons finely chopped parsley
• coarse salt
• freshly ground black pepper
• 1 pound whole wheat spaghetti
• 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
• 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
• 2 tablespoons fresh lemon juice

1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

One Year Ago:

• Mushroom-Spinach Soup with Middle Eastern Spices
• Tropical Carrot, Turmeric, & Ginger Smoothie

Two Years Ago:

• Spinach-Potato Soup

Three Years Ago:

• Orecchiette with Chicken Sausage & Broccoli Rabe

Four Years Ago:

• Button Mushrooms a la Creme
• Macaroni Baked in Yogurt (Arshda Madznov)

Fried Eggs with Greens & Mushrooms

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

• 4 tablespoons unsalted butter
• 1 tablespoon small sage leaves
• 1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

• 2 tablespoons extra-virgin olive oil
• 10 ounces white button or cremini mushrooms, sliced
• coarse salt and freshly ground black pepper
• 2 garlic cloves, thinly sliced
• 8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 4 large eggs
• finely grated Parmesan cheese, for garnish
• sourdough baguette, for serving, if desired

1. Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
2. Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
3. Reduce heat to medium. Stir in garlic, then greens and water.
4. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
6. Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.

One Year Ago:

• Simple Caesar Salad

Two Years Ago:

• Roasted Poblano Corn Chowder

Three Years Ago:

• Makhani Dal (Butter Dal), Mogul-Style
• Mother’s Day Huevos Rancheros

Whole-Grain Stuffing with Spinach, Mushrooms, & Fontina

My son was begging me to make the stuffing muffins that I served last Thanksgiving. I had to break his heart to try this recipe because it could also double as a vegetarian main dish. I also loved that it incorporated farro- a new love of mine. Mushrooms, greens, and cheese… What’s not to like? It had a really special and earthy taste.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I substituted one pound of organic baby spinach for the mustard greens, increased the amount of garlic, and used Trader Joe’s 10-minute farro. I started prepping the ingredients two days before Thanksgiving (steps 2-5, as well as grating the cheese), and assembled and baked the complete dish on the big day.

Yield: Serves 12

• 4 tablespoons unsalted butter, plus more for greasing
• 1 cup farro (I used Trader Joe’s 10-minute farro)
• 1 pound whole-wheat bread, crusts removed, bread cut into 1-inch dice (8 cups)
• 1/4 cup extra-virgin olive oil
• 3 leeks, light green and white parts only, thinly sliced
• 10 garlic cloves, finely chopped
• 1 pound mustard greens, stemmed and coarsely chopped (12 packed cups) or organic baby spinach (left intact)
• Kosher salt
• freshly ground black pepper
• 1 pound cremini mushrooms, quartered
• 1 1/2 cups chicken stock, low-sodium chicken broth, vegetable or mushroom stock
• 1 tablespoon fresh lemon juice
• 3 large eggs, beaten
• 3 scallions, thinly sliced
• 2 cups shredded Italian Fontina cheese (6 ounces), separated

1. Preheat the oven to 400°. Butter a 4-quart baking dish.
2. In a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes. (I cooked my par cooked farro according to the package directions.) Drain well; transfer to a very large bowl.
3. Meanwhile, spread the bread on a large baking sheet and toast until golden and crisp, about 15 minutes. Transfer to the bowl. (I did this ahead of time and stored the toasted bread in a ziplock bag.)
4. In a large nonstick skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 to 8 minutes. Stir in the greens in batches and cook until wilted. Season with salt and pepper. Add the vegetables to the bowl.
5. In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Transfer to the bowl. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of oil and mushrooms.
6. Add the stock, lemon juice, eggs, scallions and 1 cup of the cheese to the bowl and mix well.
7. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 40 minutes. Scatter the remaining cheese on top and bake uncovered for 20 to 30 minutes longer, until golden.

Note: The assembled stuffing can be covered and refrigerated overnight.

One Year Ago:

• Butternut Squash & Cornbread Stuffing Muffins

Two Years Ago:

• Stuffing with Mushrooms & Bacon

Three Years Ago:

• Cornbread Stuffing with Bacon & Greens

Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce

This dish was unbelievably flavorful, colorful, delicious, healthy, and quick to prepare! I am such a fan of Spanish romesco sauce which is usually prepared with red bell peppers; this carrot-pine nut version was wonderful. This recipe was adapted from Bon Appetit. I increased the amount of pork, greens, and red wine vinegar. I also used red pepper flakes instead of Aleppo pepper and baby arugula in lieu of watercress or baby mustard greens. We ate it with roasted gold potatoes on the side. Fabulous!!

• ¼ cup raw pine nuts
• 1½ pound small carrots, peeled, halved lengthwise if larger
• 5 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium pork tenderloins
• 1 small garlic clove
• 1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes
• 2-3 tablespoons red wine vinegar, divided, plus more to taste
• 7 ounces spicy greens, such as baby arugula, watercress, or baby mustard

1. Preheat oven to 350° (on convection roast).
2. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, about 4 minutes; let cool.
3. Increase temperature to 450° (on convection roast). Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
4. Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season tenderloins with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.
5. Mince garlic in a food processor. Add toasted pine nuts and remaining 3 Tbsp. oil and pulse to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 2 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
6. Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Drizzle pork with pan juices. Serve pork with romesco and salad.

One Year Ago:

• Moussaka

If you like this you may also like:

• Broccoli Salad with Hazelnut Romesco Sauce

Sautéed Greens with Bacon and Mustard Seeds

I had to post this quick recipe so that I don’t forget to make it again! I usually sauté greens in olive oil with red pepper flakes and garlic, maybe onions. The mustard seeds and wine vinegar really make this side dish a little more interesting. 🙂 (Not to mention the shallots and bacon…) My CSA share this week had at least 20 cups of spinach, kale and turnip greens that I used in this dish, but any combination of greens would work well. This recipe was adapted from Food and Wine, contributed by Grace Parisi. I used red pepper flakes instead of a chile and red wine vinegar rather than white.

• Yield: Serves 4 as a side dish

• 2 ounces thick-cut bacon, finely diced (about 2 slices)
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 hot red chile, seeded and finely chopped or 1 tsp red pepper flakes
• 1 tablespoon yellow mustard seeds
• 1 1/4 pounds mixed greens, such as dandelion, turnip, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons (I used about 20 cups)
• coarse salt
• freshly ground black pepper
• 1 tablespoon red or white wine vinegar

1. In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens (give slower cooking greens like kale and collards a head start), season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight.

One Year Ago: Chicken and Dumplings