This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.
Yield: Serves 6
1/3 cup (5 T) extra-virgin olive oil
2 sprigs rosemary
8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
1/4 cup dry white wine
16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
3/4 cup freshly grated Parmesan, divided
freshly ground black pepper
3 T unsalted butter
Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.
I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
zest and juice from 1 lemon, divided
2teaspoons kosher salt, plus more to taste
1teaspoon freshly ground black pepper
1teaspoon chopped rosemary, plus 3 to 4 sprigs
large pinch of red-pepper flakes, plus more for serving, optional
1(3 1/2- to 4-pound) whole chicken, patted dry
extra-virgin olive oil, for drizzling
1/3cup finely grated Parmesan (I used Parmigiano-Reggiano)
parsley, for garnish, optional
Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
Heat oven to 425 degrees. I set my oven to convection roast.
Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
Roast chicken for 30 minutes.
Remove from the oven and sprinkle chicken all over with Parmesan.
Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)
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
3tablespoons unsalted butter
4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
2medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
1medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
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
In a large pot, melt the butter over medium. (I used a large enameled cast iron Dutch oven.)
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.
Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.)
Gradually stir in the stock and cream, and bring to a boil over medium-high to high heat.
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.
Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper.
Divide among bowls and top with fresh tarragon or parsley and more black pepper, if desired.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.
I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.
This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.
Yield: Serves 4
For the Maple-Onion Jam:
2 T unsalted butter
1 T olive oil
1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
1/3 cup pure maple syrup
1/4 cup fresh apple cider or bourbon
1/2 tsp freshly ground black pepper
For the Rosemary-Mustard Pork Tenderloin:
4 to 8 large garlic cloves, thinly sliced
2 T grainy or creamy Dijon mustard
1 T plus 1 tsp finely chopped fresh rosemary
freshly ground black pepper
1 T plus 2 tsp olive oil, divided
2 (1 to 1 1/4-pound) pork tenderloins
1 T unsalted butter
To Make the Maple-Onion Jam:
In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
Serve warm or at room temperature.
Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.
To Make the Rosemary-Mustard Pork Tenderloin:
While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
Transfer to a cutting board and let rest for 10 minutes.
Cut the pork into thick slices and serve with the onion jam.
I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
2 T Dijon mustard
2 T honey
3 T extra-virgin olive oil, divided
8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves
Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.
The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.
Yield: Serves 6 to 8
Time: about 2 hours
For the Batter:
1cup/240 ml whole milk
2/3cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
2T Dijon mustard
1 3/4cups (225 g) all-purpose flour, sifted
1tsp kosher salt
For the Gravy:
2 T sunflower or canola oil
1 T (15 g) unsalted butter
2small onions (about 12 oz (350 g) total), halved and thinly sliced
3 T balsamic vinegar
1 1/2 T all-purpose flour
2cups/480 ml chicken stock
1/3cup plus 1 T/100 ml India pale ale
Kosher salt and freshly ground black pepper
For the Meatballs:
7oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
3/4cup/180 ml whole milk
1 1/2pounds/700 g ground pork
4oz/115 g pancetta, very finely chopped (I used a food processor)
1/2 onion or 1very small onion (about 3 oz/80 g), grated
1/3packed cup/20 g roughly chopped parsley
4garlic cloves, crushed
1 1/2teaspoons lemon zest
Kosher salt and black pepper
6 T/90 ml sunflower or canola oil
Heat the oven to 475°F/240°C, preferably on convection.
Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
Set batter aside for at least 30 minutes, or while you continue with the next step.
Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)