This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.
- 1 pound large shrimp, peeled and deveined, patted dry
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 to 1/2 teaspoon red-pepper flakes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced, divided
- 2 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock, or chicken stock
- 3 tablespoons finely chopped parsley
- In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
- To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
- When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
- Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
- Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
- Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: dinner, fast, Italian, lemon, one pan, orzo, pasta, quick, seafood, shrimp, wine
- Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
- Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
- Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients.
- Turn the chicken breast down and spread it with half of the mustard mixture.
- Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
- Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
- Cook the chicken until it starts to brown, 5 minutes.
- Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
- Let the chicken rest for 5 minutes.
- Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chipotle Tabasco, Dijon, dijon mustard, dinner, French, herbes de provence, Jacques Pepin, mustard, quick, roasted, Tabasco, wine
This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂
The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.
Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course
For the Croutons:
- 1 pound slightly stale sourdough or country bread, thickly sliced
- 1/3 cup extra-virgin olive oil
- Kosher salt
For the Salad:
- 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
- Kosher salt and freshly ground black pepper
- 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
- 8 to 12 ounces halloumi cheese
- 2 garlic cloves
- 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
- 2 T thinly sliced red onion or scallions, plus more to taste
- 2 to 3 T coarsely chopped fresh mint or basil
- 2 T red wine vinegar, plus more as needed
To Make the Croutons:
- Heat oven to 400 degrees.
- Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
- Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
- Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
To Make the Salad:
- In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
- Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
- Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
- Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
- At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
Posted in Appetizers, Quick, Salads & Dressings, Sides, Vegetarian
Tags: appetizer, basil, croutons, cucumbers, dinner, Greek, halloumi, horiatiki, Italian, Kirby, lunch, panzanella, Persian, quick, salad, side, side dish, sourdough, summer, tomatoes
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While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂
I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.
We ate this dish as a main course, but it would also be a nice side dish or salad course.
Yield: Serves 2 to 4 as a main course
- 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
- 4 garlic cloves, sliced
- coarse salt and freshly ground black pepper
- 1/4 cup white wine or rosé
- 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
- 1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
- 1 ball (8 oz, 1/2 pound) fresh mozzarella
- 4 T sour cream (or yogurt or creme fraiche)
- 1 lemon, zest and juice
- 1 pint (2 cups) grape or cherry tomatoes, halved
- Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
- Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
- Add the white wine and reduce by half.
- Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks.
- Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
- Taste and adjust the seasoning.
- Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.
Posted in Greens, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: burrata, chard, dinner, easy, farro, grains, healthy, kale, mozzarella, quick, quinoa, salad, side dish, sour cream, summer, tomatoes, vegetarian, wild rice
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Posted in Greens, Quick, Recipes, Shrimp
Tags: cherry tomatoes, dinner, farro, feta, grape tomatoes, Greek, kale, mustard greens, quick, Sara Moulton, shrimp, spinach, tomatoes
I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.
This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.
Yield: Serves 6
- 4 cups chicken stock
- 1 pound fusilli
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- finely grated lemon zest, from one lemon (reserve some for garnish)
- 2 T fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/2 pounds shredded rotisserie chicken meat
- 1/2 cup chopped fresh dill, plus more for garnish
- Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
- Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
- Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
- Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
- Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
Posted in Chicken (Poultry), Pasta, Quick, Recipes, Sides
Tags: avgolemeno, chicken, dill, dinner, fast, fusilli, Greek, lemon, lemon juice, lemon zest, one pan, one-pot, pasta, pasta salad, quick, rotisserie chicken
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