Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

• salt
• 4 T unsalted butter
• 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1 (6-ounce) package baby spinach
• 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)

1. Bring a large pot of salted water to a boil.
2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
4. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

Stovetop Meatball Lasagna

This is a crowd-pleasing, lighter, stovetop upgrade to a classic lasagna. It was also less time consuming to prepare. I loved the brightness from the incorporation of fresh herbs.

The recipe was adapted from Bon Appétit, contributed by Shilpa Uskokovic. I modified the method and added garlic. The grated zucchini and panko in the meatballs made them very tender. Fabulous!

Yield: Serves 4 to 6 (5 in my house)

• 1 large zucchini (about 12 oz), finely grated (about 1½ cups)(I used a food processor)
• 1 1/2 cups panko
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• 6 T extra-virgin olive oil, divided
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt, plus more, to taste
• 1 lb ground chicken
• 1/2 cup finely chopped dill, plus more for serving
• 1/2 cup finely chopped parsley
• 1 28 oz can whole, peeled tomatoes (I used San Marzano)
• 2 large garlic cloves, thinly sliced
• 1 large shallot, thinly sliced
• 8 oz fresh whole milk ricotta
• finely grated lemon zest from 1/2 a large lemon
• 10 oz lasagna noodles, broken into 2–3 pieces (do not use oven-ready noodles)(I used DeCecco)
• grated Parmesan, for serving (I used Parmigiano-Reggiano)

1. Using a sturdy wooden spoon or rubber spatula, vigorously stir grated zucchini, panko, oregano, garlic powder, paprika, 1 tablespoon extra-virgin olive oil, and kosher salt in a large bowl until combined and nearly paste-like. (I grated the zucchini medium-large because I used a food processor.)
2. Add ground chicken, chopped dill and parsley and mix until fully incorporated (you don’t need to worry about overmixing here; mixture will be soft). (I used a food processor to finely chop the fresh herbs.)
3. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
4. Using a 3 tablespoon cookie scoop, portion out half of meat mixture (meatballs don’t need to be perfectly round; rustic-looking is good) and add directly to pot. (I did 2 batches of 8 meatballs.)
5. Cook, undisturbed, until well browned underneath, about 2 to 3 minutes.
6. Carefully turn meatballs over and cook until second side is golden brown, about 2 to 3 minutes (it’s okay if meatballs still look misshapen).
7. Using a slotted spoon, transfer to a large plate.
8. Pour an additional 1 tablespoon of extra-virgin olive oil into pot and repeat process with remaining meat mixture. (the remaining 8 meatballs)
9. Return all meatballs to pot, the add canned tomatoes with juice, lightly crushing with your hands as you go, sliced garlic and shallot, and remaining 3 tablespoons extra-virgin olive oil; season with salt.
10. Reduce heat to medium-low, cover pot, and cook meatballs and sauce, gently stirring occasionally (it’s okay if meatballs start to fall apart), until sauce is slightly thickened, 15–20 minutes. (After stirring halfway through the cooking time, I reduced the heat to low.)
11. Meanwhile, whisk together ricotta, grated lemon zest, and a large pinch of salt in small bowl until smooth; set aside.
12. Cook broken lasagna noodles in large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 3 minutes.
13. Using tongs, drop noodles into pot with sauce and cook, stirring gently, until sauce coats pasta.
14. Divide pasta among shallow bowls and spoon dollops of reserved lemony ricotta over each.
15. Top with dill and grated Parmesan, as desired. 

Do ahead: Meatballs and sauce can be made 3 days ahead; let cool. Transfer to an airtight container; cover and chill. Lemony ricotta can be made 1 day ahead. Cover and chill.

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

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:

1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
2. Add the chile paste and stir into the warm oil.
3. 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.
4. 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:

1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
3. Add the cucumber slices; toss well to coat.
4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
5. Taste and season with more salt, if needed.
6. 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.

Chicken Parm Burgers

I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!

This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.

Yield: Serves 4

• olive oil or cooking oil spray
• 1 pound ground chicken or turkey, preferably dark meat
• 1/2 cup plus 2 tablespoons finely grated Parmesan, divided
• 1/4 cup chopped basil leaves
• 2 tablespoons tomato paste
• 4 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt
• 4 (1/4-inch thick) slices from a large ripe tomato
• 4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
• 4 potato rolls, burger buns or ciabatta rolls
• baby spinach or arugula, for serving

1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
3. Gently incorporate the ground meat into the cheese mixture.
4. Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
6. On a rimmed plate, sprinkle the tomato slices with salt.
7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
11. Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
12. Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
13. Pat the tomatoes dry.
14. To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.

Weeknight Fancy Ravioli

I have a couple delicious weeknight pasta recipes to share.

The original recipe for this dish described it as “weeknight fancy”- loved it. The spicy brown-butter coated walnut topping was an essential element to earn this description.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I served the flavorful sauce over arugula-parmesan ravioli and incorporated garlic and asparagus. I also modified the method. Any variety of store-bought ravioli would work with this dish.

Yield: Serves 4

• Kosher salt and freshly ground black pepper
• 1 10 oz package frozen peas (about 2 cups)
• 1 cup (lightly packed) basil leaves, plus more for garnish
• 1 large garlic clove
• 1/2 cup finely grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
• 4 T unsalted butter, divided
• 16–20 oz fresh or frozen ravioli (I used Trader Joe’s fresh Arugula & Parmesan Ravioli)
• 4 T (1/4 cup) coarsely chopped raw walnuts or pistachios
• 1 tsp Aleppo-style pepper
• zest of 1/2 lemon
• 1 pound asparagus, trimmed and cut into 2-inch pieces, optional

1. Place the frozen peas in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes.
2. Lift sieve from water to drain peas and basil and transfer to a blender. (I used a Vitamix.)(Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.)
3. Reduce heat to medium-low and keep cooking liquid warm. (You will use it for the sauce, ravioli and the asparagus, if using.)
4. Add the basil, garlic, grated Parmesan, 2 tablespoons butter (cut into 4 pieces) and 1/2 cup cooking liquid to the blender with the peas.
5. Blend, gradually increasing speed to high and adding up to 1/4 cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with kosher salt and freshly ground black pepper to taste. (I didn’t add any additional liquid.)
6. Return cooking liquid to a boil over medium-high heat. Add ravioli -and asparagus, if using. Cook, stirring gently to unstick, until tender, about 3 minutes or according to package directions. Drain reserving 1/2 cup of pasta liquid. Reserve pot.
7. Meanwhile, melt remaining 2 tablespoons unsalted butter in a medium skillet over medium-low heat.
8. Add the chopped nuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl.
9. Add Aleppo-style pepper, finely grate in lemon zest, and season lightly with salt; mix well.
10. Slice lemon into wedges.
11. Return cooked ravioli -and asparagus, if using- to pot, pour pea sauce over, and stir gently to coat. At this point, the consistency can be adjusted with reserved pasta water, if necessary. Using a large spoon, transfer ravioli to plates or a serving dish.
12. Top with more Parmesan and basil, then spoon brown-butter nuts over the top. Serve with lemon wedges for squeezing over, as desired. 

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

• 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
• 1 large shallot, halved and thinly sliced
• 1/4 cup sliced scallions, for garnish (about 2 large)
• 2 T extra-virgin olive oil, plus more for drizzling
• 1 T balsamic vinegar, plus more for drizzling
• 2 to 3 large garlic cloves, finely grated or minced
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 3 oregano, rosemary or sage sprigs
• 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
• 1/3 cup chopped cilantro, dill or parsley, plus more for serving
• 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
• 3/4 teaspoon ground cumin
• 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 1/2 cups feta, crumbled (about 6 ounces)
• 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
4. Stir in cilantro, lemon zest and cumin.
5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

Creamy Broccoli Pasta

Growing up, my mom frequently made what we referred to as “white spaghetti” (aka spaghetti without red sauce!). The pasta was coated with garlicky olive oil and topped with crispy garlic slices, broccoli florets, and Parmesan cheese. Classic. 🙂

This version is from Old World Italian: Recipes & Secrets from Our Travels in Italy by Mimi Thorisson. The recipe is included in the “Roman Pastas” section of this beautiful book. It is a little bit more indulgent than my mom’s rendition because it contains more cheese as well as heavy cream. I loved that the broccoli was chopped and incorporated into the creamy sauce.

Yield: Serves 4 to 6

• 1 large head broccoli and stems (about 1 pound or 450g), cut into small florets and coarsely chopped
• 1 pound (500g) dried spaghetti
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 to 2 garlic clove(s), minced
• coarse salt and freshly ground black pepper
• 1/2 cup (120 ml) heavy cream
• 1 1/4 cups (115g) freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add the broccoli and cook until al dente, about 3 minutes. Remove with a kitchen spider or slotted spoon and set aside, keeping the water boiling to cook the pasta.
3. Add the pasta to the boiling water and cook to al dente according to the package directions. Drain, reserving 2 cups (500ml) of the pasta cooking water. Return the pasta to the empty pot and set aside.
4. Chop the onion and mince the garlic in a food processor. Set aside.
5. Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
6. Add the onion and sauté until tender and golden, about 5 minutes.
7. Add the garlic and cook for another 30 seconds.
8. Add the broccoli and season with salt and pepper.
9. Pour the cream over the mixture and cook for 15 seconds. Remove from heat.
10. Transfer the broccoli mixture to a food processor and process until roughly creamy.
11. Add the broccoli sauce and a few tablespoons of reserved pasta water to the pot of pasta and set the pot over medium heat. Cook, tossing frequently, adding more pasta water as needed to adjust the consistency, until the pasta is well coated, 1 to 2 minutes.
12. Season with salt and pepper and transfer to a serving bowl, if desired. Scatter the grated Parmesan on top and serve immediately.