Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

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Happy Mother’s Day & Cooking for a Junior Girl Scout Cook Badge

Happy Mother’s Day! I wish all of the mom’s out there a beautiful and relaxing day. ❤ While Mr. BrookCook and my kids take care of me and the cooking today, I have time to share a special mother-daughter cooking project.

In order to earn a Junior Girl Scout Cook Badge, my daughter (with my help) had to cook a complete breakfast, a healthy dinner, and a delicious dessert. Understandably, she wanted to make meals that she wanted to eat! This was actually a great opportunity for her as she is harder to please when menu planning. It was a lesson in itself to see how much time and work is required to put together an entire meal. 🙂

We made Blueberry Cornmeal Muffins for breakfast with fruit salad on the side. She loved cutting all of the fruit herself. For the “healthy” dinner, she prepared a No-Boil Macaroni and Cheese (recipe below) with Simple Caesar Salad. Healthy enough, right? She loved it so much we have already made it again.

We made a Lemon Meringue Pie, using a store-bought pie crust, for dessert. Not only did she make the pie, she typed out the recipe to share with her Girl Scout Troop. A big project! She did a great job and I was very proud of her. I hope that she continues to enjoy cooking more and more in the future. ❤

No-Boil Macaroni & Cheese (adapted from Bon Appetit)

Yield: 8 Servings

For the Pasta:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 T coarse salt
  • 1/2 teaspoon freshly ground black pepper or more, to taste
  • 1 pound elbow macaroni
  • 2 cups shredded extra-sharp white cheddar, divided

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 2 T chopped flat-leaf parsley
  1. Preheat oven to 400°, preferably on convection.
  2. Melt 1/4 cup butter in a large saucepan over medium-high heat.
  3. Add flour; cook, whisking constantly, for 1 minute.
  4. Whisk in milk and 3 cups water.
  5. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.
  6. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
  7. Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Place on a rimmed baking sheet.
  8. Pour sauce over (pasta should be submerged; do not stir) and cover with foil.
  9. Bake until pasta is almost tender, about 20 minutes.

For the Topping:

  1. Melt remaining 1/4 cup butter in a large skillet over medium heat.
  2. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Set aside.

To Finish the Dish:

  1. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture.
  2. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer.
  3. Let sit 10 minutes before serving.

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Pasta Primavera with Asparagus, Peas, & Crème Fraîche

This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”

This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!

Yield: Serves 6

  • 1/2 pound sugar snap peas, stems trimmed
  • 3/4 pound asparagus, ends snapped
  • tablespoons unsalted butter
  • cup fresh English peas
  • 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
  • garlic cloves, finely chopped
  •  coarse salt and freshly ground black pepper, to taste
  • 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
  • cup grated Parmigiano-Reggiano, at room temperature
  • 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped tarragon, optional
  1. Bring a large pot of heavily salted water to a boil over medium-high heat.
  2. While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
  4. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  5. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
  6. Transfer pasta to the skillet of prepared vegetables or to a large bowl.
  7. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
  8. Thin sauce to desired consistency with reserved pasta water.
  9. Season generously with salt and pepper, if needed, to taste. Serve.

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Vegetarian Harira

This is a vegetarian version of Harira, a traditional, savory Moroccan soup. It is incredibly full-flavored- loaded with spices and legumes.

This recipe was adapted from the New York Times, contributed by David Tanis. I added fresh lemon juice, used canned San Marzano tomatoes, dried garbanzo beans, and increased the amount of garlic. Tanis recommends serving the soup the day after it is prepared in order to allow the flavors to meld.

We ate it with warm naan and green salad. It was hearty, healthy, filling, and delicious.

Yield: Serves 8 to 10
  • 2 tablespoons extra-virgin olive oil or butter
  • 1 large yellow onion, finely diced, about 2 cups
  • garlic cloves, minced
  • 1 tablespoon dried ginger
  • 1 ½ teaspoons black pepper
  • 2 teaspoons turmeric
  • 1 teaspoon toasted and ground cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon crumbled saffron
  • 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
  • 4 cups diced ripe tomato, fresh or canned (I used 2 28-oz cans San Marzano tomatoes, drained)
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped cilantro, plus more for garnish
  • coarse salt
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 cup peeled dried fava beans or 1 cup dried chickpeas, soaked overnight
  • ¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces
  • juice of 1 lemon
  • lemon wedges, for serving
  1. Put olive oil in a large heavy-bottomed soup pot over medium-high heat.
  2. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes.
  3. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  4. Add tomatoes, celery leaves and cilantro and bring to a brisk simmer.
  5. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried faves or soaked chickpeas.
  6. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  7. Let soup simmer for 30 minutes, then taste broth and adjust salt.
  8. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  9. Just before serving, add pasta and let cook for 2 to 3 minutes.
  10. Add fresh lemon juice.
  11. Ladle soup into small bowls and pass lemon wedges for squeezing, as desired.
Note: The soup may be made in advance and refrigerated. (This is recommended!) If it thickens, thin with water or broth when reheating, and adjust the salt.

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Easter Paska

Happy Belated Easter! We had unseasonably warm weather and bright sunshine on Easter Sunday in New York. 🙂 In the afternoon, we visited a local swan to admire her impressive nest.

I made this buttery and eggy Eastern European Paska to enjoy for breakfast over Easter weekend. My daughter braided the dough for the decorative cross. She did such a great job! 🙂 It was such a light and fluffy loaf- really delicious. We ate it topped with butter and jam. It was also recommended to eat with kielbasa or leftover Easter ham.

This recipe was adapted from King Arthur Flour.com. I used a bread machine to knead the dough and omitted the sugar topping. It could have been used as a beautiful centerpiece as well.

Yield: 1 large loaf

For the Bread:

  • 1 cup (8 oz) lukewarm water
  • 1/2 cup (4 oz) whole milk
  • 1 large egg
  • 1/4 cup (4 tablespoons/2 oz) unsalted butter, at room temperature
  • 5 cups (21.25 oz) all-purpose flour or bread flour
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 2 1/2 teaspoons salt

For the Topping:

  • 1 large egg
  • 1 tablespoon cold water
  • coarse sugar, like turbinado, optional (I omitted the sugar)
  1. To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. (I used a bread machine.)
  2. Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it’s noticeably puffy. (I placed it in a warming drawer on the “proof” setting.)
  3. Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other. Take the larger piece, roll into a ball, and place it into a well-greased 9″ x 2″ round pan.
  4. Divide the other piece of dough into three equal pieces, and roll each out into a 20″ strand; use the three strands to create one long braid. 
  5. Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough. 
  6. Cover the loaf and let it rise until doubled, about 45 minutes. (I used a proofing oven.)
  7. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection, with a rack in the center.
  8. To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar, if desired.
  9. Bake the bread for 35 to 45 minutes, or until it’s a rich golden brown. Remove it from the oven, and turn it out of the pan onto a rack to cool before cutting.

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Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

  • 1 tablespoon olive oil
  • 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
  • 2 large shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces bucatini or other long-strand pasta
  • coarse salt
  • 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
  • 2 tablespoons fresh lemon juice
  1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
  2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
  6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
  7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
  8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

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Garlicky Spaghetti with Mixed Greens


Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)
 (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

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