Summer Shrimp Scampi with Tomatoes & Corn

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
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. 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.
  8. 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.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Mushroom Carbonara with Orecchiette

I found one additional recipe that I’ve been waiting to share from Bon Appétit’s popular recipe list. Most of these popular recipes are comfort food dishes- no surprise!

This vegetarian carbonara has wonderful rich flavor from the deeply browned mushrooms combined with shallots and garlic. Genius. The luxurious sauce is made with the traditional Italian method, using egg yolks and cheese. This recipe is from Bon Appétit, contributed by Molly Baz. Very nice.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 1/2 lbs crimini or button mushrooms, stemmed and quartered
  • 6 garlic cloves
  • 2 medium shallots
  • 1 cup parsley leaves with tender stems (about ½ bunch)
  • 5 large egg yolks
  • 1 large egg
  • 1 1/4 cups (4 oz) freshly grated Parmesan cheese, plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 tsp freshly ground black pepper, plus more
  • 4 T extra-virgin olive oil
  • 1 lb orecchiette
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, tear off and discard stems of mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl.
  3. Lightly smash and peel the garlic cloves, then thinly slice.
  4. Peel and finely chop the shallots.
  5. Coarsely chop the parsley.
  6. Whisk the egg yolks, whole egg, Parmesan, and freshly ground black pepper in another medium bowl; set aside.
  7. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
  8. Toss mushrooms and 4 T extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown.
  9. Once mushrooms have been cooking for about 10 minutes, put the orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  10. When the mushrooms are deeply browned, reduce heat to medium-low and add garlic, shallots, and 1½ teaspoons of salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  11. When pasta is 2 minutes shy of al dente, reserve 2 cups pasta cooking liquid, then drain pasta.
  12. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce).
  13. Remove from heat and let cool 1 minute. (Don’t skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  14. Add 1/2 cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
  15. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  16. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  17. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.

Herby Polenta with Corn, Eggs, & Feta

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
  1. Heat the oven to 375°F/200°C, preferably on convection.
  2. 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.)
  3. 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.
  4. 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.)
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  6. 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.
  7. Increase the oven temperature to 425°F/220°C, preferably on convection.
  8. 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.
  9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  10. 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.

Spiced Chickpea Stew with Coconut Milk & Turmeric

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.

Cream of Fresh Pea Soup

I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.

The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.

This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.

Yield: 5 to 6 servings

  • 1 T unsalted butter
  • 1 large yellow onion, minced
  • 1/2 tsp coarse salt
  • 1 1/2 cups vegetable or chicken stock, or water
  • 4 cups peas, fresh (about 20 oz) or frozen
  • 1 cup milk (low-fat or soy okay)
  • freshly ground black pepper
  • 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
  1. Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
  2. Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
  3. Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
  4. Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
  5. Reheat the soup very gently. Add the minced fresh herbs just prior to serving.

Note: This soup also tastes wonderful served at room temperature or chilled.

Lemony Spinach Soup with Farro

It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from puréed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!

Yield: 6 servings

  • 4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
  • 2 leeks, white and light green parts, chopped
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
  • 1 quart chicken or vegetable stock (I used homemade turkey stock)
  • 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 pound baby spinach (about 20 cups)
  • 1 cup cilantro leaves and tender stems (or use dill)
  • 1 cup parsley leaves and tender stems
  • Juice of 1/2 lemon, plus more for serving
  • extra-virgin olive oil, for serving
  • flaky sea salt, for serving
  • Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
  • grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)
  1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
  2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
  4. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
  5. Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
  6. Discard thyme/rosemary branches and bay leaves from the soup pot.
  7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
  8. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
  9. If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
  10. Stir in lemon juice and more salt to taste.
  11. Stir in farro.
  12. To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

  • 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
  • 2 T (28g) olive oil
  • 3/4 tsp (1.5g) cinnamon
  • 1 tsp (3g) ground peppercorns, preferably Szechuan
  • 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

  • 1.8 to 2 oz carrot greens
  • 2 oz (56g) baby spinach or flat-leaf parsley
  • 1 large garlic clove
  • 2 1/2 T (35g) olive oil
  • 1 T (14g) red wine vinegar
  • 1/2 tsp (3g) fine sea salt
  • small carrot greens, for garnish

To Roast the Carrots:

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Peel and trim the carrots.
  3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
  4. Add the cinnamon, peppercorns, and salt; stir to blend.
  5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

  1. Set a large pot of salted water over high heat and bring to a boil.
  2. Prepare an ice bath.
  3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
  4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
  5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
  6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

  1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
  2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
  3. Serve family-style with reserved sauce on the side.

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