Lemony Pecorino-Ricotta Dip with Broccolini

Broccolini is one of the most prized items that I receive in my CSA share. Eating it with a cheesy dip was a wonderful way to enjoy it.

This recipe was adapted from Martha Stewart Living. We ate the leftover dip with pita chips- which was also a good vehicle. It was also delicious with sliced radishes. Easy and tasty.

Yield: Serves 4 to 6 as an appetizer

• 1 cup finely grated Pecorino Romano cheese
• 2/3 cup whole milk ricotta cheese
• 2 T extra virgin olive oil, plus more for drizzling
• 2 T freshly squeezed lemon juice
• coarse salt and freshly ground black pepper
• broccolini, for serving
• pita chips, for serving

1. Bring a pot of water to a boil; season with salt. Fill a large bowl with ice water.
2. Blanch the broccolini in the salted, boiling water for 30 to 60 seconds, until bright green and tender. Remove and place in the ice water until cool. Drain, pat dry with paper towels, and set aside to continue to dry while you prepare the dip.
3. Combine the Pecorino, ricotta, 2 T olive oil, and lemon juice.
4. Season with coarse salt and freshly ground black pepper, to taste.
5. Drizzle with olive oil and more pepper. (I used Tuscan herb olive oil for the drizzle.)
6. Serve with blanched broccolini and/or pita chips.

Orange-Guajillo Pulled Chicken Tacos

Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂

These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.

This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.

Yield: Serves 4 to 6

• 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
• 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
• 5 large garlic cloves, peeled
• 2 T white vinegar
• 2 tsp ground coriander
• 2 tsp honey
• 1 teaspoon dried oregano or Mexican oregano
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
• warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
• diced white onion, for serving
• sliced radishes, for serving
• cilantro leaves, for serving
• crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
• sour cream, for serving
• rice and refried beans, for serving, optional

1. Squeeze the orange juice into a liquid measuring cup.
2. In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
3. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
4. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
5. Pour the puree into the reserved skillet and bring to a boil over medium-high.
6. Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
7. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes. 
8. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
9. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
10. Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
11. Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
12. Serve the shredded chicken with warm tortillas and assorted toppings, as desired.

Farro & Arugula Salad with Herbs

I made this wonderful salad for my birthday dinner celebration at home. This salad was not only published by Melissa Clark in The New York Times, Ina Garten also shared it in her book, Cook Like a Pro. What endorsements!

The original recipe is from Charlie Bird in NYC. It is a signature dish on the menu. The New York Times article stated,

 “There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.”

I had to make it- it sounded incredible! It was loaded with so many of my favorite ingredients.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of arugula in the salad and served it over a bed of arugula. It was for my birthday. 😉 I also incorporated my CSA cilantro and modified the proportions in the dressing. Next time, I would reduce the amount of salt in the farro, noted below.

I served it with rotisserie chicken to make it a complete meal for my crowd. Happy Birthday to me. 🙂

Yield: Serves 6 for lunch/side dish or 4 as a main course

• 1 cup farro (I used Trader Joe’s 10 minute farro)
• 1 cup apple cider or unfiltered apple juice
• 1 to 2 tsp coarse salt, more as needed
• 2 bay leaves
• 6 T extra-virgin olive oil
• 3 T fresh lemon juice
• 70 grams Parmesan cheese, shaved with a vegetable peeler (about 1/2 cup), divided
• 70 grams chopped pistachio nuts (1/2 cup) (I used salt & pepper pistachios)
• 2 cups (2 large handfuls) arugula leaves, plus more for serving, as desired
• 1 cup parsley or basil leaves, torn or chiffonade
• 1 cup mint or cilantro leaves
• 1 cup halved cherry or grape tomatoes
• 1/3 cup thinly sliced radishes (I used my CSA French breakfast radishes)
• Maldon or other flaky sea salt, for finishing

1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer.
2. Simmer until farro is tender and liquid evaporates, about 20 to 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. (If using regular pearled farro, increase the water to 2 cups.)
3. Let farro cool, then discard bay leaves.
4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
5. Add farro, 2/3 of the shaved cheese and pistachio nuts. Mix well. (This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving.)
6. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
7. Garnish with remaining shaved cheese.
8. Serve over additional arugula, if desired.

Thai One-Pot

I made this quick one-pot dish so that my son could gobble it up before his swim practice. After practice, he used my husband’s phone to text me (repeatedly), “I’m starving! I need more ONE POT!!” He absolutely loved it. Needless to say, he ate all of the leftovers. 🙂

This recipe was adapted from Food and Wine. I lightened the recipe by using ground turkey instead of ground pork. I also used arborio rice. My serving had additional fresh lime juice squeezed all over the top. Tasty!

Yield: Serves 4

• 1 tablespoon canola or sunflower oil
• 1 green bell pepper, cut into 1/4-inch strips
• 1 red bell pepper, cut into 1/4-inch strips
• 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
• 1 teaspoon coarse salt
• freshly ground black pepper, to taste
• 1 1/4 pounds lean ground pork or turkey
• 3/4 cup short-grain rice (I used arborio rice)
• 2 1/2 cups chicken stock
• 3 tablespoons light soy sauce
• 1/4 teaspoon cayenne pepper
• 4 scallions including green tops, chopped, plus more for garnish
• radishes, cut into thin slices, to taste, for garnish
• 5 tablespoons chopped cilantro or fresh parsley, plus more for garnish
• juice from about 1 lime, plus lime wedges for garnish

1. In a large frying pan, heat the oil over moderately high heat. (I used a 4-quart covered pan.)
2. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
3. Add the ground meat to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan, if using pork. Season with 1/4 tsp of salt and freshly ground pepper.
4. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 1/2 teaspoon salt, and the cayenne.
5. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
6. Remove the pot from the heat and let stand, covered, for 10 minutes.
7. Stir in the scallions, cilantro, and lime juice.
8. Garnish with additional lime wedges, radishes, cilantro, and scallion slices, as desired. Serve.

One Year Ago:

• Curry Noodles with Shrimp & Coconut

Two Years Ago:

• Thai Green Curry with Chicken

Three Years Ago:

• Palestinian Chicken
• Poisson Meunière or Fish with Lemon & Browned Butter Sauce
• Pinchos Morunos or Pork Kebabs with Moorish Seasonings

Zucchini & Black Bean Tacos

I love a hearty vegetarian taco! This one was a wonderful way to enjoy the bounty of summer zucchini (and home-grown jalapeños!) as well.

This recipe was adapted from Martha Stewart Living. I increased the spices, steamed the tortillas, and included avocado and cilantro in the toppings. The mashed black beans, sour cream and goat cheese added wonderful creaminess to the filling. Simple, fresh and delicious.

I’m sharing this one (belatedly!) with my friends at Angie’s Fiesta Friday #134 this week. Enjoy!

Yield: Serves 4

• 1/4 cup extra-virgin olive oil
• 2 medium or large zucchini, cut into 1/2-inch rounds if medium or sliced & halved or quartered if large
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• coarse salt and freshly ground pepper
• 1 cup finely chopped white or yellow onion (from 1 medium onion)
• 6 garlic cloves, minced
• 1 T tomato paste
• 1 can (15 ounces) organic black beans, rinsed and drained
• 8 corn tortillas
• sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving (I also included Trader Joe’s Fire Roasted Diced Green Chiles)
• fresh cilantro and avocado slices, for garnish

1. In a large skillet, heat 2 tablespoons oil over medium-high. (I used a 4-quart pan)
2. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm.
3. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes.
4. Add tomato paste; cook 1 minute.
5. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
6. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Alternatively, warm the tortillas in a microwave, covered with a damp towel and plastic wrap, for approximately one minute, or until warm and pliable. (I used my tortilla warmer with the microwave method.)
7. Fill with sour cream, beans, zucchini, and cheese. Sprinkle with fresh cilantro.
8. Serve, with jalapeños, carrots, radishes, avocado slices, and lime alongside, as desired.

One Year Ago:

• Greek-Inspired Zucchini Salad

Two Years Ago:

• Grilled Cilantro-Lime Shrimp Tacos with Cabbage & Corn Slaw

Three Years Ago:

• Zucchini-Leek Soup with Creme Fraiche & Cilantro
• Oaxaca-Style Mushroom & Cheese Quesadillas

Roasted Radishes with Sauteed Greens

I am proud to say that I use every edible morsel in my CSA share… or so I thought. I have never eaten my radish greens! This was a shocking realization for me- and upsetting now to know that I have been missing out on these delightful greens. Because I am the only radish fan in the house, I prepared this dish just for me! I ate it for dinner with a glass of wine- and enjoyed every bite. This dish was adapted from Food and Wine, contributed by Gerard Craft. I used coconut oil instead of olive oil. Nice.

• 8 radishes with greens attached
• 1 tablespoons extra-virgin olive oil or coconut oil
• coarse salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 500° (on convection roast). Trim the radishes and wash the greens; pat dry.
2. In an ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.

One  Year Ago:

• Creamy Caesar Salad Dressing
• Creamy Garlic, Parsley, & Feta Salad Dressing

Two Years Ago:

• Soba Noodles with Shiitake Mushrooms & Bok Choy

Soba Noodle Salad with Pesto & Grilled Eggplant

This is a fresh flavored summer salad with wonderful contrasting textures. The basil pesto is tossed with al dente soba noodles, velvety grilled eggplant, and crunchy radishes. The fresh mint adds a pop of flavor. Soba noodles are a great change of pace too. This recipe was adapted from Food and Wine, contributed by Bill Kim. Among other modifications, I used half the amount of olive oil suggested in the original recipe and adjusted the consistency of my pesto with chicken stock instead. This dish was delicious warm, room temperature and cold.

Yield: Serves 6 to 8 as a main course

• 1 pound eggplant or Asian eggplant, sliced crosswise 1/2 inch thick
• 1/2 cup extra-virgin olive oil, plus more for brushing and tossing
• 1/4 to 1/2 cup chicken stock
• Kosher salt
• 1/2 cup pine nuts
• 2 cups basil leaves
• 4 medium garlic cloves, chopped
• 1 tablespoon soy sauce
• 1/2 pound (8 oz) buckwheat soba noodles
• 1 cup grape tomatoes, halved
• 6 large radishes, cut into thin wedges through the stem
• 1/2 English cucumber—halved lengthwise & thinly sliced crosswise
• 1 cup mint leaves, torn if large

1. Light a grill or preheat a grill pan. Brush the eggplant with olive oil and season with salt. Grill over moderate heat, turning once, until tender and lightly charred, 6 minutes. Transfer the eggplant to a plate and let cool completely, then cut into 3/4-inch pieces.
2. Heat oven to 400 degrees. Roast the pine nuts until golden, about 3 to 4 minutes; transfer to a plate and let cool. (I use my toaster oven.)
3. In a food processor, combine the pine nuts, basil and garlic and pulse until finely chopped. With the machine on, add the 1/2 cup of olive oil in a steady stream. Add the soy sauce and pulse to blend. Add stock to achieve the desired consistency. Season the pesto with salt.
4. In a large saucepan of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Rinse the noodles under cold water, then drain and pat dry.
5. In a large bowl, toss the soba noodles with the pesto until evenly coated. Add the grilled eggplant, tomatoes, radishes, cucumber and 3/4 cup of the mint leaves and toss well. Season the soba noodle salad with salt. Sprinkle the remaining 1/4 cup of mint leaves on top and serve.