Cauliflower-Parmesan Fritters

One last meatball post! These cauliflower fritters are essentially vegetarian meatballs. 🙂 Like the chicken meatballs in my last post, they were also filled with fresh herbs and served with a lemony-yogurt sauce and greens. Delicious.

The recipe was adapted from Bon Appétit, contributed by Jesse Szewczyk. I modified the method and proportions. I loved using frozen riced cauliflower as a shortcut.

We ate the dish with crusty bread on the side. I ate the leftovers on top of extra arugula (my favorite). Healthy, bright, and fresh.

Yield: 4 servings

• 1 1/3 cups whole-milk Greek yogurt
• finely grated lemon zest from one large lemon
• 4 tsp fresh lemon juice, divided
• 8 large garlic cloves, divided, pushed through a garlic press or finely grated
• 5 T extra-virgin olive oil, plus more for drizzling
• 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more to taste
• 1 10 to 12 oz bag frozen riced cauliflower (I used Trader Joe’s)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups finely grated Parmesan (about 2 oz)
• 1 cup panko
• 3/4 cup finely chopped mixed tender herbs (such as dill, cilantro, chives, and/or parsley), plus leaves for garnish
• 1/2 tsp freshly ground pepper, plus more to taste
• 1/4 medium red onion, thinly sliced
• 2 cups baby arugula, or more to taste

1. In a medium bowl, whisk together Greek yogurt, lemon zest, 2 tsp fresh lemon juice, 2 pressed (or finely grated) garlic cloves, 1 tablespoon extra-virgin olive oil, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt.
2. Taste sauce and season with more salt if needed. Set aside.
3. Cook the frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes.
4. Add the egg, egg yolk, grated Parmesan, panko, herbs, 2 1/4 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, freshly ground pepper, remaining 6 garlic cloves, finely chopped, and remaining 2 tsp lemon juice.
5. Using a rubber spatula or clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform.
6. Using a cookie scoop, spoon out 2-tablespoonful portions; put on a plate. Roll each scoop into a smooth ball. (You should have about 15 to 17.)
7. Heat 4 tablespoons olive oil in a 12-inch cast iron skillet or a large nonstick skillet over medium to medium-high.
8. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes.
9. Turn onto opposite side; cook until golden brown underneath, about 3 minutes.
10. Shake pan to encourage balls onto an un-browned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.
11. Toss the red onion, arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat. (I used fine sea salt.)
12. Spread reserved sauce over a platter, top with salad and arrange fritters on top. Season with pepper, as desired.

Simple-is-Best Stuffing (Dressing)

After reading an article about how this Thanksgiving dish has been a staff and a fan favorite at Bon Appétit for over ten years, I was convinced that I had to include it as part of our feast this year.

It was crispy on the outside and custardy on the inside. Full of classic Thanksgiving flavors including parsley, sage, rosemary and thyme- all from my yard. 🙂 The bread was torn rather than cut to add texture. Great.

The recipe was adapted from Bon Appétit, contributed by Victoria Granof. I also loved that it could be assembled a day in advance.

Yield: 8–10 servings

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
• 1 lb good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)(I used sourdough)
• 2 1/2 medium onions or 2 large onions, chopped (about 2 1/2 cups)
• 3 celery stalks, sliced 1/4-inch thick
• 1/2 cup chopped flat-leaf parsley
• 2 T chopped fresh sage
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 2 tsp Diamond Crystal kosher salt or 1 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 2 1/2 cups chicken stock or low-sodium chicken broth, divided
• 2 large or extra-large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Grease a 13x9x2″ (or equivalent) baking dish with unsalted butter and set aside.
3. Scatter bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 30 minutes on convection or up to 40 minutes in a standard oven. Let cool.
4. Meanwhile, melt butter in a large skillet over medium-high heat; add onions and celery. (I used a 12-inch stainless “all in one” pan.) Stir often until just beginning to brown, about 10 to 12 minutes. Scrape into a large to bowl; let cool.
5. Add toasted bread pieces, parsley, sage, rosemary, thyme, salt, and pepper to the bowl; toss gently to combine.
6. Drizzle in 1 1/4 cups chicken stock and fold gently.
7. Whisk eggs and remaining 1 1/4 cups chicken stock in a measuring cup. Pour over bread mixture; fold gently until thoroughly combined.
8. Transfer to prepared dish, cover with parchment paper topped with foil.
9. Bake until an instant-read thermometer inserted into the center of dressing registers 160°, 40 to 50 minutes.
10. Remove parchment and foil and continue to bake until set and top is golden brown and crisp, 35 to 45 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Pesto Pasta with Peas

Pesto pasta is always in our quick summer dinner line up. The original recipe describes making this pesto using a mezzaluna, chef knife, or mortar and pestle… I used a food processor. Not as Italian- but still delicious! It was very herb-forward.

This recipe was adapted from The New York Times, contributed by Ali Slagle, guided by the pesto ratio in Salt, Fat, Acid, Heat by Samin Nosrat. It is published in Slagle’s book I Dream of Dinner (So You Don’t Have To). I used extra-large (fun!) fusilli and incorporated dill and cilantro in the pesto. Maybe I’ll hand chop the herbs next time. Great.

Yield: Serves 4

• kosher salt and frehly ground black pepper
• 1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
• 2 ounces (about 1/4 cup) Parmigiano-Reggiano, plus more for serving
• 1 to 2 large garlic cloves
• 2 packed cups soft herbs, such as basil, parsley, mint, dill, cilantro, and/or arugula
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 pound curly pasta, such as casarecce or fusilli
• 2 cups (10 ounces) frozen peas

1. Bring a large pot of salted water to a boil.
2. In a 350 degree oven toast the nuts for 5-10 minutes until lightly browned and fragrant. Alternatively, use a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board or plate to cool.
3. As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
4. Add the garlic clove and a pinch of salt to a food processor and pulse a few times. Then add the nuts and pulse to coarsely chop. (Alternatively add the garlic and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together.)
5. Add the herbs and a pinch of salt to the food processor and coarsely chop. (Alternatively, add a handful of the herbs and another pinch of salt to the garlic and nuts; coarsely chop. Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms.)
6. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
7. Add the pasta to the boiling water and cook until al dente.
8. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain.
9. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce.
10. Season to taste with salt, pepper, more oil and more Parmesan. (I garnished the finished dish with extra cheese.)

Roasted Chicken with Avocado-Cilantro Sauce over Cumin Rice with Caramelized Onions

Ha! Milk Street Magazine published these two flavor-packed dishes on the same page so I served them together. We ate the chicken and rice with roasted cauliflower. Delicious. 🙂

The avocado-cilantro sauce was amazing and would compliment any meat or chicken. It was inspired by a standard accompaniment to grilled meats in Venezuela called guasacaca. The recipe was adapted from Milk Street Magazine, contributed by Courtney Hill.

The rice was inspired by an everyday dish in Pakistan and India called jeera (or zeera) rice. The recipe was adapted from Made in India by Meera Sodha, via Milk Street Magazine, contributed by Dimitri Demopolous. The original recipe notes that it is ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.

To prepare these dishes together, I began by making the rice dish. While the rice cooked and rested, I prepared the chicken and the sauce.

For the Chicken & Avocado-Cilantro Sauce:

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs (about 10) OR 3 pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
• 4 T extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 2 ripe avocados, halved, pitted and peeled
• 1 1/2 cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve
• 1 jalapeño chili, stemmed and seeded
• 1/2 medium white or yellow onion, roughly chopped
• 3 T white vinegar
• optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

1. Heat the oven to 425°F with a rack in the middle position and another rack in the highest position. (I set my oven to convection roast.)
2. On a foil or parchment paper-lined rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. (Using foil is a better choice if broiling the skinless meat after roasting.)
3. If using skinless meat, arrange thighs “skin side down” and roast about 10 minutes. Flip over and roast an additional 5 minutes. Remove pan from oven and adjust oven to the broil setting.
4. Place pan on the top rack and broil to finish browning the meat, an additional 2 to 3 minutes. Meat should reach an internal temperature of 165. (Alternatively, if using skin-on, bone-in meat: Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes.)
5. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes. (I used a Vitamix which made the sauce incredibly creamy.)
6. Transfer the chicken to a platter and pour over any accumulated juices. (If serving with cumin rice, plate chicken over the rice and pour over any accumulated juices.)
7. Sprinkle with chopped cilantro (or other optional garnishes listed above) and serve with the sauce.

For the Cumin Rice with Caramelized Onions:

Yield: Serves 6

• 3 T ghee OR salted butter, cut into 3 pieces, divided
• 2 medium yellow onions, halved and thinly sliced
• kosher salt and freshly ground black pepper
• 2 teaspoons cumin seeds
• 2 cardamom pods
• 1 1/2 cups basmati rice, rinsed and drained
• chopped fresh cilantro, to serve, optional

1. In a large saucepan over medium-high, melt the ghee. (I used a 4-quart stainless steel pot.)
2. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.
3. Meanwhile, rinse the rice. Drain and set aside.
4. Add the cumin seeds and cardamom pods to the browned onions; cook, stirring, until fragrant, about 1 minute.
5. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.

Gnocchi Scampi

This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!

Yield: Serves 3 to 4

• 3 T extra-virgin olive oil, divided, plus more for serving
• 1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
• 2 T unsalted butter
• 4 to 8 garlic cloves, finely grated or minced
• 1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
• Kosher salt and freshly ground black pepper
• 1/8 tsp red-pepper flakes, plus more for serving
• 1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
• 1 lemon
• 1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
2. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
3. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
4. Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
5. Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
6. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
7. Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
8. Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
9. Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
10. Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.

Creamy Chimichurri Roast Chicken

I love an amazing sauce. In this dish, the creamy and velvety yogurt-herb sauce is used as both the marinade and the condiment served with the finished meal. Yogurt-based marinades always result in such tender meat- delicious!

This recipe was adapted from the Bon Appétit “healthyish” issue, contributed by Shilpa Uskokovic. The original recipe also suggests serving the sauce with meatballs, zucchini fritters, roasted mushrooms, or turkey burgers.

I served the chicken with roasted potatoes and broccoli- which were also both delicious drizzled with the creamy chimichurri sauce.

Yield: Serves 4 to 6

For the Marinade & Sauce:

• 9 large garlic cloves
• 2 1/2 cups (packed) cilantro leaves with tender stems
• 2 cups (packed) parsley leaves with tender stems
• 4 T red wine vinegar
• 1 T plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt
• 1 T plus 1 tsp dried oregano
• 2 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil, divided
• 8 oz (1 cup) plain whole-milk Greek yogurt

For the Chicken & To Assemble:

• 1 4-pound whole chicken, backbone removed, patted dry
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt
• roasted broccoli and potatoes, for serving, optional

To Make the Sauce:

1. Pulse garlic cloves, cilantro, parsley, red wine vinegar, salt, dried oregano, red pepper flakes, and 1/4 cup (4 tablespoons) extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed.
2. Transfer mixture to a medium bowl and add the Greek yogurt and remaining 1/2 cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2 1/2 cups).

Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.

To Make the Chicken & To Assemble:

1. Place the chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack).
2. Transfer chicken to a large bowl and rub all over with salt and 3/4 cup yogurt-herb sauce.
3. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).
4. Place a rack in middle of oven; preheat to 375°. (I set my oven to convection roast.)
5. Transfer chicken to a wire rack set inside a large parchment paper-lined, rimmed baking sheet; spread any marinade left in large bowl over skin.
6. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–60 minutes. (I used the oven probe and then confirmed the internal temperature with a separate thermometer.) (I roasted the potatoes in the same oven.)
7. Let rest 10 minutes. (This is a good time to roast additional vegetables.) Cut into pieces and transfer chicken to a platter.
8. If it has separated, whisk remaining sauce in medium bowl; drizzle chicken with sauce and serve remaining sauce at the table.

Creamy Ricotta & Herb Pasta

This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!

• salt
• 1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
• about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
• 3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
• 4 T (1/4 cup) extra-virgin olive oil, plus more for serving
• 1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
• 2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
• lemon zest, optional
• handful of toasted pine nuts, optional

1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
2. In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
3. Add 1 cup pasta water to the sauce and stir until smooth.
4. Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
5. Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
6. Incorporate lemon zest and/or pine nuts, if using.
7. To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.