I love trying new ways to use summer zucchini. Making pasta sauce out of grated zucchini is absolute genius! This dish gobbled up all of the zucchini that I received in my CSA share- amazing.
This recipe was adapted from Smitten Kitchen.com. I used bucatini (our favorite) instead of spaghetti. I also modified the proportions and method. It was a vegetarian crowd-pleaser. Super quick to prepare too.
Yield: Serves 5 to 6
3 teaspoons kosher salt, plus more for pasta water, and to taste
16 ounces (1 pound, 450 grams) bucatini, cooked al dente (I used De Cecco)(can substitute with spaghetti, linguini, or fettuccine)
2 cups (470 ml) pasta water, reserved
2 1/2 to 3 pounds (about 1100 to 1300 grams) zucchini, trimmed, coarsely grated (I used 3 large zucchini- about 8 cups grated)
1 generous cup (90 grams) freshly grated Parmigiano-Reggiano
fresh basil leaves, cut into thin ribbons (about 2 large handfuls)
Mince the garlic cloves in a food processor. Set aside.
Coarsely grate the zucchini in a food processor, emptying the bowl as necessary. Set aside.
Melt butter in a large, deep skillet or pot over medium-high heat. (I used an enameled cast iron pot.)
Add the garlic, stirring it into the butter for one minute.
Add the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly.
Stir frequently for 2 more minutes until it reaches an almost spreadable consistency.
Meanwhile, boil your pasta in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 2 cup of the pasta cooking water and set it aside. (I cooked my pasta for 9 minutes.)
Pour in 1 cup of the reserved pasta water into the zucchini and butter mixture scraping up any browned bits.
Add the drained pasta, and cook together for 2 minutes. Use tongs to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
Taste and adjust seasonings, as desired.
Incorporate a generous half of the parmesan and basil and mix, then transfer to a serving bowl, if desired. (I served the pasta from my cast iron pan!)
A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉
The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.
Yield: Serves 6 as a side
For the Salad:
1/2 T extra-virgin olive oil
4 to 6 T hazelnuts, coarsely chopped, or more, to taste
1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
freshly ground black pepper
flaky sea salt
For the Dressing:
1 shallot, cut into small pieces
1 tsp coarse salt
1 tsp dijon mustard
3 T red wine vinegar
6 T extra-virgin olive oil
freshly ground black pepper
Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.
The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.
Yield: Serves 4
1 medium carrot, peeled and thinly sliced
1 large white onion, half thinly sliced and half finely chopped
1 medium celery stalk, thinly sliced
2 teaspoons fennel seeds
1 quart chicken stock or broth
2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
2 cups lightly packed fresh flat-leaf parsley
4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
4 T salted butter, cut into 1 tablespoon pieces, divided
1 cup arborio or vialone nano rice
coarse salt and freshly ground black pepper
2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)
In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
Add the rice and stir until the grains are coated with fat, about 1 minute.
Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
Remove the pan from the heat and let stand uncovered for 5 minutes.
Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
Add remaining 2 tablespoons of butter; stir until melted.
Stir in the Parmesan. Taste and season with salt and pepper.
Serve sprinkled with additional grated Parmesan, as desired.
I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.
I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. 😉
This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.
4 ounces (about 2 cups) grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
8 ounces (about 2 cups) shredded mozzarella cheese (I used part-skim mozzarella)
2 large eggs, lightly beaten
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (I used Trader Joe’s)
Steam the baby spinach until wilted. (I did this on the stove top.)
Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
Stir in basil; adjust seasoning with salt. Set aside.
Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
Roll into tube shape and arrange in baking dish seam side down.
Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
Set the oven to broil.
Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.
Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
2 tablespoons capers, drained
1/2 cup (8 T) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
pinch of red pepper flakes, or more, to taste
1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups cooked lentils (I used French green lentils)
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
1 tablespoon red-wine vinegar
toasted almonds, chopped, for serving (I used sliced almonds)
Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
Place cauliflower planks on a rimmed baking sheet.
Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
Add tomato mixture to other side of the pan.
Reduce the oven temperature to 450 degrees; roast 12 minutes more.
Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
Sprinkle everything with cheese.
Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
zest and juice from 1 lemon, divided
2teaspoons kosher salt, plus more to taste
1teaspoon freshly ground black pepper
1teaspoon chopped rosemary, plus 3 to 4 sprigs
large pinch of red-pepper flakes, plus more for serving, optional
1(3 1/2- to 4-pound) whole chicken, patted dry
extra-virgin olive oil, for drizzling
1/3cup finely grated Parmesan (I used Parmigiano-Reggiano)
parsley, for garnish, optional
Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
Heat oven to 425 degrees. I set my oven to convection roast.
Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
Roast chicken for 30 minutes.
Remove from the oven and sprinkle chicken all over with Parmesan.
Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)
This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.
This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂
Yield: Serves 4 to 6
1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
8 T (1 stick) unsalted butter, cut into pieces, divided
1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
Using tongs, transfer one-third of lemon slices to a plate; set aside.
Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
Drain pasta and add to sauce.
Cook, stirring often and adding the grated Parmesan a little at a time.
Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
Serve pasta topped with reserved lemon rounds and more Parmesan.