Greek Chicken with Cucumber-Feta Salad

I have two wonderful chicken and rice dishes to share. This dish was part of The New York Times’ List of The Best of 2022- I’m surprised that I missed it when it was first published. It was fresh, delicious, and can be enjoyed in every season. I prepared the chicken in a cast iron skillet on the stove, but it could also be grilled in warmer weather.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I omitted the olives and modified the method and proportions. I served the chicken over white Basmati rice with the cucumber salad and roasted broccoli on the side. Great.

Yield: 6 servings

• 2 cups plain whole milk Greek yogurt
• 6 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt (Diamond Crystal)
• freshly ground black pepper
• 1 1/4 tsp dried oregano or mint
• 2 1/2 to 3 pounds (about 10) boneless, skinless chicken thighs, trimmed and patted dry
• 1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
• 1 pound ripe tomatoes (I used grape tomatoes, halved)
• 2 T extra-virgin olive oil, plus more as needed
• 4 ounces feta, crumbled (about 3/4 cup)
• 1/2 cup Kalamata olives, pitted and halved (I omitted them)
• white or brown Basmati rice, for serving, optional (I used 2 cups of rice with 1 tsp salt)

1. If serving chicken over rice, prepare the rice according to the package directions. (I used a rice cooker.)
2. In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve.
3. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
4. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 1/2 teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
5. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. (I used a 12-inch cast iron skillet.)
6. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Use a splatter screen! Flip and cook until cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165 degrees. Transfer to plates to rest. (For grilling info, see Tip.)
7. To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms.
8. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives (if using) and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid.
9. Serve the chicken over rice with the cucumber-feta salad on the side.

Tip: To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it’s well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)

Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

• about 3/4 to 1 cup plain whole-milk Greek yogurt
• 2 T tahini
• zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
• Kosher salt and ground black pepper
• 15 1/2 ounce can chickpeas, rinsed and drained
• 1 small shallot, halved and thinly sliced
• 2 T red wine vinegar
• 2 tsp za’atar
• 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
• 1/4 cup lightly packed fresh mint, finely chopped
• 1/4 cup lightly packed fresh dill, finely chopped
• 1/4 cup lightly packed fresh cilantro
• ground sumac, to serve, optional

1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

Basil Vinaigrette

I used my beautiful CSA basil to make this flavorful vinaigrette. We ate it drizzled over my CSA tomatoes and cucumbers from a friend. We also enjoyed it on sourdough baguette slices. Great.

This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. The original recipe notes that it would also be great on grilled chicken or fish, on corn, or in pasta or panzanella salad.

Yield: Makes 1/3 cup

• 1 small garlic clove 
• 1 cup packed basil leaves
• ¼ cup extra-virgin olive oil  
• 1 1/2 to 2 T sherry or Champagne vinegar 
• pinch of crushed red pepper 
• coarse salt and freshly ground black pepper 

1. In a food processor, pulse the garlic until chopped.
2. Add the basil and pulse until finely chopped.
3. Add the oil, vinegar and crushed red pepper and process until smooth.
4. Season with salt and pepper, to taste.

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.

We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.

For the Crispy-Spicy Panko Topping:

• 2 T extra-virgin olive oil
• 1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
• 1 cup panko
• 1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)

For the Salad & Assembly:

• 4 to 6 garlic cloves, finely grated or pushed through a garlic press
• 5 T extra-virgin olive oil
• 4 T freshly squeezed lemon juice
• 1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
• 1 T Dijon mustard
• 1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
• 5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
• 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
• 1 cup dill, chopped

To Make the Crispy-Spicy Panko Topping:

1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
2. Add the chile paste and stir into the warm oil.
3. Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
4. Transfer spicy breadcrumbs to a shallow bowl; set aside.

Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

To Make the Salad & To Assemble:

1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
3. Add the cucumber slices; toss well to coat.
4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
5. Taste and season with more salt, if needed.
6. Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)

Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

• 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
• 6 T unseasoned rice vinegar
• 3 T canola oil
• 2 teaspoons toasted sesame oil, plus more for serving
• 3 ears of corn, kernels cut from cobs
• grapeseed oil (or another neutral oil)
• Kosher salt and freshly ground black pepper
• 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
• 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
• flaky salt, for serving

1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
2. While the grill is heating, pat the fish dry and make the salad.
3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
9. Immediately transfer the grilled fish to a platter.
10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Farro with Roasted Tomatoes, Pesto & Spinach

I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.

It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.

Yield: Serves 4

• coarse salt and freshly ground black pepper
• 1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
• 2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
• 1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
• 2 tablespoons olive oil, plus more for the farro
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
• 1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
• 2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
• 1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
• 1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish

1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
2. Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
3. Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
4. When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
5. Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
6. Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
7. Add the cheese, if using, then garnish with herbs and serve.

For the Pesto: (Makes about 1 cup)

• 2 loosely packed cups fresh basil leaves, rinsed and dried
• coarse salt
• 1 large clove garlic
• 2 T toasted pine nuts or walnuts
• 1/2 cup extra virgin olive oil, or more to taste
• 1/2 cup finely grated Parmesan or Pecorino Romano

1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
2. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
3. Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
4. Stir in the cheese.

The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.

Escarole, Pear, Parmesan, & Basil Salad

A fellow member of my CSA shared this recipe as a wonderful way to use the escarole and basil in our share. I loved it! The original recipe was published in November- I do think that this would be a terrific salad to serve on or around Thanksgiving or as a special winter salad. It was also great in July. 😉

The recipe was adapted from epicurious.com, contributed by Mindy Fox. I modified the proportions and used my favorite mustard vinaigrette instead of the suggested vinaigrette. I also used a Bartlett pear, our favorite, instead of Comice or Anjou. I loved the crunch from the hazelnuts.

Yield: Serves 6 as a side

For the Salad:

• 1/2 T extra-virgin olive oil
• 4 to 6 T hazelnuts, coarsely chopped, or more, to taste
• Kosher salt
• 1/2 large head of escarole (about 3/4 pound), leaves cut into 1/2-inch ribbons and then torn into bite-sized pieces
• 1 large or 2 small Bartlett, Comice, or Anjou pear(s), cored, thinly sliced lengthwise
• 2 ounces Parmesan, shaved (I used Parmigiano-Reggiano)
• 1/2 cup (packed) basil leaves, cut or torn into bite-sized pieces
• freshly ground black pepper
• flaky sea salt

For the Dressing:

• 1 shallot, cut into small pieces
• 1 tsp coarse salt
• 1 tsp dijon mustard
• 3 T red wine vinegar
• 6 T extra-virgin olive oil
• freshly ground black pepper

1. Heat olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with a pinch of kosher salt. Remove from heat; set aside.
2. While the nuts cool, make the dressing. Combine all of the dressing ingredients in a mini food processor and process until smooth. Set aside. (I transfer the dressing to a jar.)
3. Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
4. Drizzle the vinaigrette over the prepared salad.
5. Gently toss until salad is evenly dressed; season with sea salt and additional pepper, to taste. (You will have extra dressing to reserve for another salad.)
6. Top with remaining hazelnuts. Serve.