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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Birthday Lasagna

I am partial to lasagna laden with mushrooms and spinach… with plenty of cheese, of course. 🙂

When requesting his birthday menu, my son wanted “regular” lasagna, “you know, with just meat and cheese!” His wish was my command. 🙂 It was delicious!

This recipe was adapted from Martha Stewart. I used ground turkey and chicken sausage, added red pepper flakes, and increased the amount of garlic. We ate it with garlic bread and Caesar salad. He absolutely loved it. It was even more celebratory for him to eat it with our special “Happy Birthday” fork. 🙂

  • 1/2 sprig basil, (3 tablespoons coarsely chopped)
  • 4 ounces Parmesan, (1 cup finely grated)
  • 14 oz (about 1 1/4 cups) whole milk ricotta
  • 1 1/2 pounds mozzarella (5 cups grated)
  • 1 pound no-boil lasagna noodles (I needed 2 additional sheets.)
  • 28 ounces canned, diced tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1-2 dashes red pepper flakes, optional, or to taste
  • 1/2 pound sweet Italian sausage (casings removed) or sun-dried tomato-basil chicken sausage (casings removed)
  • 1 pound ground turkey
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon coarse salt
  • 4 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 1 T olive oil
  1. Preheat oven to 350 degrees.
  2. Make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute.
  3. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
  4. Stir in tomatoes, red pepper flakes, and oregano. Reduce heat; simmer 1 minute.
  5. Remove from heat. Stir in basil. Taste and adjust seasonings, as necessary.
  6. Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish.
  7. Top with a layer of noodles. (I used 6 noodles per layer.)
  8. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.
  9. Top with a layer of noodles, the remaining sauce, mozzarella and Parmesan.
  10. Cover with parchment paper topped with foil; bake 20 minutes.
  11. Remove foil and parchment; bake 20 minutes more. Let rest 10 minutes before cutting and serving.

Vegetarian Variation: Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 2, cook onion and garlic in 2 tablespoons olive oil. In step 3, add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano in step 4, stir in 4 cups chopped spinach along with basil.

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Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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Fancy Chicken Tetrazzini

This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.

The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂

This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.

I’m bringing my fancy and snobby casserole to share at Angie’s Fiesta Friday #144, co-hosted by Suzanne @A Pug in the Kitchen and Margy @La Petite Casserole. Enjoy!

Yield: Serves 6 to 8

  • 1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
  • 4 medium-size poblano peppers
  • 5 dried guajillo chiles, ends snipped and seeds discarded
  • 1 1/2 cups chicken stock, preferably homemade or low-sodium
  • 1 1/2 cups whole milk
  • 6 cloves garlic, peeled and thinly sliced
  • 1 medium-size shallot, peeled and thinly sliced
  • 8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
  • 1 pound spaghetti, preferably whole wheat
  • 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
  • 1 lemon, juiced
  • coarse salt and freshly ground black pepper, to taste
  • 1/4 cup parsley, roughly chopped, for garnish, optional
  1. Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
  2. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
  3. Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
  4. Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
  5. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
  6. Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
  7. Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
  8. Heat oven to 400, preferably on convection.
  9. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
  10. Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
  11. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
  12. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
  13. Garnish with chopped parsley, if you like, and serve.

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