Turkey Shepherd’s Pie

I love a festive holiday meal. We ate this “lighter” version of a classic shepherd’s pie for our St. Patrick’s Day dinner with soda bread and roasted asparagus. My husband described it as a delicious blend of meatloaf and chicken pot pie. 🙂

The recipe was adapted from today.com, contributed by Kelly Vaughan. I modified the method and proportions. I loved the wine and the herbs in the filling. It was saucy and tasty.

Yield: Serves 6

• 1 pound russet potatoes, peeled and halved (I used 2 potatoes)
• 1/2 cup heavy cream or half and half, plus more as needed
• 5 T unsalted butter, divided
• 2 tsp Kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2 T neutral oil, divided (I used canola oil)
• 1 pound 93% lean ground turkey
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 6 large garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh sage
• 1 T tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 T all-purpose flour
• 1 cup frozen peas

1. Preheat the oven to 400 F, preferably on convection.
2. Make the topping: In a medium pot, add the potatoes and cover with 1-inch cold water. Bring to a boil over high heat, then reduce the heat to medium and continue to cook until the potatoes are fork-tender, about 22 minutes.
3. Heat the cream and 4 tablespoons of butter in a small saucepan over low heat, stirring occasionally to prevent scorching.
4. Add 1 teaspoon salt and 1/2 teaspoon of pepper to the cream and butter. Stir to combine.
5. Drain the potatoes in a colander.
6. Press the cooked potatoes through a potato ricer into the pot containing the seasoned cream and butter. Stir to combine. Set aside.
7. Make the Filling: In a large straight-sided skillet set over medium-high heat, add 1 tablespoon oil and heat until shimmering. (I used a stainless sauté pan.)
8. Add the ground turkey and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, 7 to 9 minutes.
9. Using a slotted spoon, transfer the meat from the skillet to a bowl and set aside.
10. Add 1 tablespoon of oil and heat until shimmering. Add the onion, carrots and celery, and sauté until softened and translucent, 8 to 10 minutes.
11. Add the garlic, thyme, rosemary, and sage, and cook for about 1 minute.
12. Add the turkey back to the skillet and stir to combine.
13. Add the tomato paste and stir to combine.
14. Lower the heat to medium-low, add the white wine and cook for about 2 minutes, stirring occasionally.
15. Add the chicken stock and 1 tablespoon butter, and cook, stirring to combine, about 1 minute.
16. Add flour and stir to combine, bring to a simmer and mix until the liquid has slightly thickened.
17. Add the peas and cook, about 2 minutes.
18. Taste and season with salt and pepper.
19. Transfer the turkey mixture to a 2-quart oval baking dish and spread in an even layer. Top with mashed potatoes and spread evenly to cover the filling.
20. Bake for 20 minutes on convection or up to 25 minutes in a standard oven.
21. Broil on high for an additional 3 to 5 minutes, until the potatoes begin to brown. Serve immediately.

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.)

White Lasagna with Asparagus, Spinach & Peas

This meatless lasagna was described as a showcase of spring vegetables. The filling was full of asparagus, peas, fresh herbs, greens, and leeks. It was loaded with cheese too, of course. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used no-boil noodles. I prepared it the day it was served but it could be prepared up to two days ahead. It can be assembled ahead of time and baked before serving or baked in advance and reheated before serving. Clark notes that the lasagna is easier to slice if it is baked and then reheated.

Yield: Serves 6 to 8

For the Béchamel:

• 4 T unsalted butter (plus additional butter or cooking spray for greasing the pan)
• 1/3 cup (5 T) all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, finely grated or minced (I used a garlic press)

For the Filling:

• 3 T extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), ends trimmed, cut into 3/4-inch pieces if thin or 1/2-inch pieces if fat
• fine sea salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, thinly sliced into half moons and cleaned
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped if large
• 1 large lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced or torn into pieces

To Prepare the Béchamel:

1. In a large saucepan, melt 4 tablespoons butter over medium heat.
2. Once melted, add flour and whisk until combined. Cook for 3 to 5 minutes, or until pale golden.
3. Slowly whisk in the milk, a little at a time, so that the sauce does not clump.
4. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable.
5. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. (I used coarse salt.)

To Prepare the Filling & Complete the Dish:

1. Place a 12-inch skillet over medium to medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 3 to 4 minutes.
2. Season asparagus with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons mixed soft herbs.
3. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes.
4. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes.
5. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
6. Add leek-spinach-herb mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
7. Heat oven to 400 degrees. (I set my oven to true convection.) Grease a 9-by-13-inch baking pan with cooking spray or a little butter.
8. Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered.
9. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer.
10. Ladle a little more béchamel on top of the noodles, covering the surface.
11. Add half of the ricotta-leek-spinach-herb mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top.
12. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture.
13. Top with the sliced mozzarella.
14. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel.
15. Sprinkle with remaining 1/2 cup Parmesan.
16. Cover the pan with parchment paper and then foil; place on a parchment paper-lined rimmed baking sheet to catch any drips.
17. Bake for 30 minutes, then remove parchment and foil. Rotate the pan.
18. Bake for another 30 minutes on convection or up to 40 minutes in a standard oven, or until golden brown and bubbling on top. Rotate the pan for even browning, if necessary. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.)
19. Let sit for 20 to 30 minutes before serving.

One-Pot Chicken & Biscuits

I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤

This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.

The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.

Yield: 8 servings

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 6 T chilled unsalted butter, cut into pieces
• 1/2 cup plus 2 T heavy cream

For the Filling & To Assemble:

• 1 T vegetable oil (I used canola oil)
• 1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
• 2 T unsalted butter, divided
• 1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 medium carrot, scrubbed, cut into 1/2-inch pieces
• 1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
• 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
• 4 large garlic cloves, finely chopped
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper, plus more
• 2 T all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock or water
• 1/2 cup heavy cream, plus more for brushing
• 1/2 cup fresh or frozen peas
• flaky sea salt
• fresh parsley, for garnish, optional

To Make the Biscuit Topping:

1. Whisk flour, baking powder, and salt in a large bowl to combine.
2. Add chilled unsalted butter, cut into pieces, and toss to coat.
3. Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
4. Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
5. Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.

To Make the Filling & To Assemble:

1. Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
2. Heat oil in a 10″ cast-iron skillet over medium-high.
3. Pat the chicken with paper towels to dry. Season both sides with salt.
4. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
5. Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
6. Reduce heat to medium and melt butter in pan (no need to clean).
7. Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
8. Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
9. Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
10. Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
11. Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
12. Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
13. Taste and season with more kosher salt if needed.
14. Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
15. Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
16. Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
17. Let cool slightly before serving. Garnish with parsley, if desired.

Venetian Rice & Peas (Risi e Bisi)

In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.

The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.

Yield: Serves 4

• 1 medium carrot, peeled and thinly sliced
• 1 large white onion, half thinly sliced and half finely chopped
• 1 medium celery stalk, thinly sliced
• 2 teaspoons fennel seeds
• 1 quart chicken stock or broth
• 2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
• 2 cups lightly packed fresh flat-leaf parsley
• 4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
• 4 T salted butter, cut into 1 tablespoon pieces, divided
• 1 cup arborio or vialone nano rice
• coarse salt and freshly ground black pepper
• 2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)

1. In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
2. Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
3. Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
4. Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
5. In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
6. Add the rice and stir until the grains are coated with fat, about 1 minute.
7. Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
8. Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
9. Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
10. Remove the pan from the heat and let stand uncovered for 5 minutes.
11. Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
12. Add remaining 2 tablespoons of butter; stir until melted.
13. Stir in the Parmesan. Taste and season with salt and pepper.
14. Serve sprinkled with additional grated Parmesan, as desired.

One-Pan Orzo with Spinach & Feta

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

1. 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.)
2. 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.
3. Stir in stock and bring to a simmer.
4. 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.
5. 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.
6. Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
7. To serve, sprinkle with more cheese and the reserved scallions.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

• 3 tablespoons unsalted butter
• 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
• 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
• 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
• 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
• additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
• 3 to 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 1 teaspoon poultry seasoning (optional)(I omitted it)
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 5 cups chicken stock
• 1 cup heavy cream
• 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
• 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
• fresh tarragon, parsley or dill, for garnish

1. In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
2. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Incorporate any additional vegetables at this time as well; I added sliced collard greens. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
3. Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
4. Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
5. Once the mixture boils, stir in the gnocchi, reduce the heat to medium-low and cook until gnocchi and vegetables are tender, about 5 minutes.
6. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
7. Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.