This is another weeknight dish loaded with spinach. I also incorporated my CSA turnip greens. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. I used parsley from my CSA share as well.
This recipe was adapted from The New York Times, contributed by Melissa Clark. It was very quick and easy to prepare. I used a large, wide enameled cast iron pot. I increased the amount of garlic and modified the cooking method.
Yield: 3 to 4 servings
- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced, divided
- 2 to 4 large garlic cloves, minced
- 8 ounces baby spinach leaves (8 cups), coarsely chopped (I used 6oz spinach and 2oz turnip greens)
- 1 teaspoon kosher salt
- 1 3/4 cups chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 3/4 cup crumbled feta (3 ounces), plus more for garnish
- 1/2 cup frozen peas, thawed
- 1 cup fresh dill, or use parsley or cilantro, chopped
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. (I used a large and wide enameled cast iron pot.)
- Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 1 to 2 minutes.
- Stir in stock and bring to a simmer.
- Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 8 to 10 minutes, stirring once or twice.
- Stir in spinach (and other greens, if using), adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 2 minutes.
- Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
- To serve, sprinkle with more cheese and the reserved scallions.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: cilantro, dill, dinner, easy, feta, Greek, lemon, lemon zest, one pan, orzo, parsley, pasta, peas, scallions, spinach, turnip greens, vegetarian
I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
- 2 T Dijon mustard
- 2 T honey
- 3 T extra-virgin olive oil, divided
- 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
- 4 rosemary sprigs
For the Dressing & To Serve:
- 1 large garlic clove, finely grated
- 3 T freshly squeezed lemon juice
- 4 tsp whole grain mustard
- 4 T extra-virgin olive oil
- 2 tsp honey
- 1/2 tsp kosher salt
- 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- 1/2 cup parsley leaves
- Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
- Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
- Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
- On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
- Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
- Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
- Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
- Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
- Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: arugula, boneless skinless chicken thighs, chicken, Dijon, dinner, dressing, easy, escarole, frisee, honey mustard, lemon juice, marinade, mustard, parsley, potatoes, rosemary, sheet pan, whole grain mustard
My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
Posted in Recipes, Sides, Vegetarian
Tags: Arborio, basil, carnaroli, dinner, Italian, parmesan, Parmigiano Reggiano, parsley, pecorino romano, rice, risotto, side dish, summer, tomatoes, vegetarian, white wine
This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.
Yield: 4 to 6 servings
- 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes
- 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
- 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
- 1/2 teaspoon red-pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
- 5 tablespoons unsalted butter, cut into 5 pieces
- 3 tablespoons chopped parsley or chives, or torn basil leaves
- 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
- crusty bread, for serving, if desired
- If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
- Pat the shrimp very dry and season with salt and pepper.
- In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
- Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
- Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
- Serve over pasta or with crusty bread, if desired.
Posted in Pasta, Quick, Recipes, Shrimp
Tags: bucatini, cherry tomatoes, chives, corn, dinner, garlic, grape tomatoes, lemon, linguini fini, parsley, pasta, scampi, shrimp, summer, tomatoes, white wine
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
Yield: 4 to 6 servings
- 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
- 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
- 1 cup (150 g) coarse cornmeal (grits or polenta)
- 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
- 5 scallions, thinly sliced, 2 T reserved for garnish
- 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
- 3 T roughly chopped flat-leaf parsley
- 3 T roughly chopped fresh dill
- 8 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper
- 2 1/4 cups (530 ml) whole milk
- 2 cups (475 ml) chicken stock or vegetable stock
- 3 T (40 g) unsalted butter, cut into cubes
- 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
- 8 large eggs, at room temperature
- 2 T olive oil
- 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
- warm naan, pita, or crusty bread, for serving
- Heat the oven to 375°F/200°C, preferably on convection.
- If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
- In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
- Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
- Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
- Increase the oven temperature to 425°F/220°C, preferably on convection.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
- Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.
Posted in Casserole, Greens, Quick, Recipes, Vegetarian
Tags: baby spinach, brunch, casserole, cilantro, corn, cornmeal, dill, dinner, eggs, feta, grains, grits, one pan, one-pot, Ottolenghi, Parmigiano Reggiano, parsley, polenta, scallions, spinach, vegetarian
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This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.
This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!
Yield: 4 to 6 servings
- ¼ cup olive oil, plus more for serving
- 4 to 8 large garlic cloves, chopped
- 1 to 2 large yellow onions, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- ground coriander and/or ground cinnamon, to taste, if desired
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
- 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
- yogurt, for serving, optional (I used 2% Greek yogurt)
- toasted naan, pita, lavash or other flatbread, for serving, optional
- Basmati rice, for serving, optional
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
- Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Caribbean, chickpeas, cilantro, coconut milk, collard greens, dinner, garbanzo beans, ginger, Greek yogurt, Indian, kale, legumes, Mediterranean, mint, one-pot, parsley, spinach, stew, Swiss chard, turmeric, vegan, vegetarian