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)
- Light a grill or preheat the broiler.
- 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.
- 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).
- Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
- 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.
Posted in Grilling, Quick, Recipes, Seafood
Tags: easy, fast, grilled, Italian, lemon, Marcella Hazan, olive oil, oregano, sauce, seafood, Sicilian, swordfish
I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.
This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.
Yield: 6 servings
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 10 large garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- generous pinch of red-pepper flakes
- freshly ground black pepper
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga (I used French green lentils)
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
- 1 T red-wine vinegar
- chopped fresh parsley or basil, for garnish
- grated Parmigiano Reggiano, for garnish
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
- Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
- Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
- Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage.
- Add the bay leaf and the lentils.
- Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
- Pour in the chicken stock.
- Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
- Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
- Stir in the vinegar.
- Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.
Posted in Greens, Pork, Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: beet greens, beluga lentils, black lentils, dinner, escarole, French lentils, greens, Italian sausage, kale, legumes, lentils, oregano, Parmigiano Reggiano, red onion, red wine vinegar, sausage, slow cooker, soup, spinach, stew, thyme
I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!
I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.
- 1 cup farro
- 1 (15-ounce) can chickpeas
- kosher salt
- 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
- 4-6 T olive oil
- 1 garlic clove, minced
- 2 T balsamic vinegar
- 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
- freshly ground black pepper
- 2 to 4 large handfuls of arugula
- 1 T freshly squeezed lemon juice
- Parmigiano Reggiano, for shaving
- Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
- Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
- Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
- In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
- Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
- In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
- Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
- Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
- Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
- Toss with the reserved dressing and season with salt and pepper.
- Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
- Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.
Posted in Appetizers, Greens, Grilling, Recipes, Sides, Vegetarian
Tags: appetizer, arugula, balsamic vinegar, basil, chickpeas, dinner, farro, garbanzo beans, grilled, mint, oregano, parsley, salad, side, side dish, summer, vegetarian, zucchini
My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.
Yield: Serves 6
- 1 T ground coriander
- 1 T ground cumin
- 1 T smoked paprika
- 2 tsp coarse salt
- 2 tsp freshly ground black pepper
- 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
- 2 T lemon juice, plus lemon wedges for serving
- 2 T honey
- 3 large garlic cloves, finely grated
- 2-3 T extra-virgin olive oil, divided
- 1-2 T chopped fresh oregano
- In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
- Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
- Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
- Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
- In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
- Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
- Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
- Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
- Serve with lemon wedges.
Posted in Pork, Quick, Recipes
Tags: coriander, dinner, fast, honey, lemon, Milk Street, oregano, pinchos morunos, pork tenderloin, quick, smoked paprika, Spanish
I love springtime pasta dishes loaded with vegetables. This version was creamy, rich, and absolutely delicious. Chopping the asparagus so that it could be completely incorporated throughout the pasta was genius.
This recipe was adapted from Ruth Rogers of River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant cookbook, via Food 52. I modified the proportions to use one pound of pasta. I also left the asparagus tips intact. Amazing!
Yield: Serves 6 to 8
- 2 1/4 pounds thin asparagus spears
- 6 garlic cloves, peeled
- 6 tablespoons chopped mixed fresh herbs (basil, mint, parsley, oregano)
- 3/4 cup (12 tablespoons) heavy cream
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- coarse salt and freshly ground black pepper, to taste
- 14 to 16 ounces taglierini, tagliatelle, or pappardelle pasta
- 5 to 6 ounces Parmigiano Reggiano cheese, freshly grated
- Trim or snap off the tough ends from the asparagus spears. Cut into 1-inch pieces; reserve tips in a separate bowl.
- Finely chop the 1-inch pieces of asparagus all together with 2 of the garlic cloves and the herbs in a food processor. (I chopped the garlic and herbs first and then added the asparagus.)
- Bring the cream to a boil in a saucepan with the remaining 4 whole garlic cloves and simmer until the cloves are soft. Remove from the heat; discard the garlic.
- Heat the olive oil and butter in a separate large pan and sauté half of the chopped asparagus for 5 minutes, stirring. (I used a 14-inch skillet.)
- Add the rest of the chopped asparagus-herb mixture and the reserved asparagus tips, followed by the flavored cream. Bring to the boil, then reduce the heat and simmer until the cream begins to thicken, about 6 minutes. Season to taste. Remove from the heat and keep warm.
- Cook the pasta in a generous amount of boiling salted water, then drain thoroughly.
- Add to the sauce along with about half of the Parmesan and toss together.
- Serve with the remaining Parmesan.
Two Years Ago: Linguine with Asparagus & Egg
Three Years Ago: Rigatoni with Lemon-Chile Pesto & Grated Egg
Four Years Ago: Ricotta Gnocchi with Asparagus, Peas, & Mushrooms
Five Years Ago: Baked Shells with Cauliflower & Taleggio
Posted in Pasta, Recipes, Vegetarian
Tags: asparagus, basil, cream, dinner, herbs, mint, oregano, pappardelle, parmesan, Parmigiano Reggiano, parsley, pasta, River Cafe, spring, tagliatelle, vegetarian
It’s been a while. Belated Happy New Year! 🙂 Although I haven’t been posting, I have been cooking, of course.
It has been absolutely freezing here. Freezing. My husband requests some sort of chili or stew for dinner in cold weather. Needless to say, I have a handful of wonderful new cold weather soups to share.
This vegetarian “chili” incorporated both ancho and chipotle chiles as well as roasted garlic. My favorites! 🙂 I also loved the pop of flavor from all of the fresh herbs. It was flavorful and fabulous. An added bonus was that the flavors developed over time and the soup was even better the following day.
This recipe was adapted from one of my favorite vegetarian cookbooks, Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville. I doubled the recipe, increased the lentils and tomatoes, used whole San Marzano tomatoes, substituted fresh thyme for oregano, and increased the heat by using additional chipotle chile puree. I also modified the technique to roast the garlic.
Yield: Serves 10
- 1 pound of brown lentils
- 12 cups cold water
- 2 bay leaves
- 4 fresh sage leaves
- 2 fresh oregano or thyme sprigs
- 2 heads of garlic
- 4 T extra-virgin olive oil
- 28 oz canned whole San Marzano tomatoes, with juice
- 2 red onions, diced, about 4 cups
- coarse salt
- 2 tsp cumin seed, toasted and ground
- 1 tsp dried oregano
- 2 carrots, diced, about 1 cup
- 2 small red and/or yellow bell peppers, diced, about 1 cup
- 4 T Ancho Chile Purée (from 1 large or 2 small chiles, see below)
- 1 tsp Chipotle Purée, (from 1 chile in adobo sauce) plus more, to taste (I added an additional 1/2 tsp)
- 2 T chopped cilantro, plus more for garnish, as desired
- 2 T chopped fresh oregano, for garnish
- Sort and rinse the lentils and place them in a soup pot with the water, bay leaves, sage, and oregano/thyme sprig.
- Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15 to 20 minutes, until the lentils are tender. Remove the herbs.
- While the lentils are cooking, preheat the oven to 350 degrees, preferably on convection. Rub the whole garlic heads with a little olive oil, wrap them together in a packet of aluminum foil, and seal it closed. Place directly on the oven rack and roast for about 30 minutes, until soft.
- When the garlic has cooled, slice off the top of each head and squeeze the garlic out of its skin. Purée with the tomatoes in a blender or food processor and set aside.
- Make the Ancho Chile Purée: Pull the chile(s) apart at the stem end and remove the seeds. Place in a small bowl and cover with hot water, allowing to soak for 15 to 20 minutes, until softened. Place in a blender or food processor; add a small amount of the soaking liquid and process to a smooth purée, adding more liquid if needed.
- Make the Chipotle Chile Purée: Using a blender or food processor, purée one whole chile with additional adobo sauce until smooth. Unused purée can be stored in a jar in the refrigerator.
- Heat the olive oil in a large saucepan. (I used a 4 quart pot.) Add the onion, 1 teaspoon of salt, the cumin, and the dried oregano; sauté over medium heat until the onion is soft, about 7 to 8 minutes.
- Add the carrot and peppers and sauté until tender, about 5 minutes.
- Add the chile purées, the puréed tomatoes and garlic, and 2 teaspoons of salt; simmer for 10 minutes.
- Combine the beans and their broth with the vegetables, partially cover, and cook over low heat for 30 minutes. Add salt to taste.
- Adjust heat, as desired, by adding additional ancho or chipotle purée. (I added an additional 1/2 tsp chipotle.)
- Sprinkle in fresh herbs (cilantro and/or oregano), as desired, just before serving.
One Year Ago:
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Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: ancho chiles, chili, chipotle chiles, cilantro, cumin, dinner, lentils, oregano, red bell peppers, roasted garlic, sage, San Marzano tomatoes, soup, stew, thyme, vegan, vegetarian, yellow bell peppers