Skillet Caesar Salad Roast Chicken

Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉

I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.

This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.

For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.

Yield: Serves 4

• 8 anchovies, mashed to a paste
• 8 garlic cloves, finely grated
• 6 T mayonnaise, divided
• 1 T Dijon mustard
• 2 T extra-virgin olive oil, divided
• 1 ½ tsp freshly ground black pepper, plus more
• 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
• Kosher salt
• 8 medium shallots, unpeeled, halved lengthwise
• 1 to 2 lemons, divided
• 1 oz Parmesan, finely grated, plus more for garnish
• 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
• 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)

1. Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
2. Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
3. Set aside 1 tablespoon of the anchovy mayo in another small bowl.
4. Pat chicken dry; season outside and inside all over with salt.
5. Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
6. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
7. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
8. Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
9. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
10. Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
11. Reduce oven temperature to 400°.
12. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
13. Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
14. Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
15. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
16. Slice remaining lemon into wedges.
17. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Creamy Cucumber-Avocado Salad

This fabulously easy salad was creamy and delicious. We ate it as a side with grilled vegetable and fresh ricotta sandwiches, but it could also be served as a light summertime main dish.

The recipe is from Smitten Kitchen.com. I used avocado mayonnaise, chipotle Cholula hot sauce, and cilantro. My kids thought that it tasted like guacamole. 🙂 Great.

Serves 2 as a main or 4 as a side

• 1 seedless cucumber (about 3/4 to 1 pound), washed and chopped into chunks
• 2 scallions, thinly sliced
• 1 large avocado, pitted and diced
• 2 tablespoons mayonnaise (I used avocado mayonnaise)
• juice of half a lime, plus more to taste
• coarse salt, to taste
• hot sauce, such as Sriracha or Chipotle Cholula, to taste
• chopped cilantro or flat-leaf parsley, for garnish

1. Combine cucumber, scallions and avocado in a bowl.
2. Whisk together mayonnaise, lime juice, salt, and hot sauce; adjust to taste.
3. Drizzle salad with dressing and garnish with chopped herbs.

Cucumber-Tomato Salad with Seared Halloumi & Sourdough Croutons

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:

1. Heat oven to 400 degrees.
2. 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.
3. 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.
4. 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.)
5. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.

To Make the Salad:

1. 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.
2. In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
3. Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
4. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
5. 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.
6. 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.)
7. When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
8. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
9. 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.
10. 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.)
11. At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Greens with Tomatoes, Creamed Mozzarella & Wild Rice

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

1. Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
2. Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
3. Add the white wine and reduce by half.
4. Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
5. 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.
6. Tear the mozzarella into rough chunks.
7. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
8. When the wild rice is cooked, drain any residual liquid and let cool.
9. Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
10. Taste and adjust the seasoning.
11. 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.

Grilled Corn & Avocado Salad with Creamy Feta Dressing

I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.

My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.

This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.

Yield: Serves 4 to 6

• 6 ears corn (about 3 pounds), shucked and silk removed
• 1 bunch scallions (about 6), trimmed
• 1 jalapeño
• 3 T olive oil
• Kosher salt and freshly ground black pepper
• 4 ounces feta cheese, crumbled (about 3/4 cup)
• 1/3 cup buttermilk
• 1 tsp freshly grated lemon zest (from 1 lemon)
• 1 T freshly squeezed lemon juice
• 1 garlic clove, grated
• 1/4 cup sliced fresh chives
• 1/4 cup finely chopped fresh parsley
• 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
• 2 avocados, sliced

1. Heat a grill or grill pan over medium-high.
2. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. (I didn’t oil the corn.)
3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
4. Transfer vegetables to a cutting board and let cool slightly.
5. When cool, remove charred jalapeño skin. Then remove the stem and seeds. Finely chop.
6. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
8. Cut corn kernels off the cob and slice scallions into bite-size pieces.
9. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)

Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

• 3 T extra-virgin olive oil
• 1 small to medium shallot
• 2 T capers, chopped, plus 2 teaspoons caper brine
• zest of one lemon (about 1 tsp)
• 1 T freshly squeezed lemon juice
• 1 garlic clove
• Kosher salt and freshly ground black pepper
• 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
• 1/3 cup shaved Pecorino-Romano cheese
• 1/4 cup torn fresh basil, plus more for garnish, if desired
• 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
• 1/3 cup roasted salted almonds, chopped

1. In the bowl of a mini food processor, mince the shallot and garlic.
2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
5. Just before serving, season the zucchini with salt and pepper and toss to coat.
6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.