One-Pot Brown Butter Corn with Chicken Thighs

I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.

Yield: 6 to 8 servings

  • 8 to 10 skinless, boneless chicken thighs (about 2 1/4 pounds)
  • coarse salt and freshly ground black pepper
  • 6 garlic cloves, finely grated or minced
  • 2 tsp fresh thyme leaves
  • 2 T extra-virgin olive oil
  • 6 T unsalted butter, divided
  • 5 ears fresh corn
  • 1 cup torn basil leaves, chiffonade
  • lime wedges, for serving, optional
  • 4 scallions, thinly sliced, for serving
  1. Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
  2. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
  3. Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
  4. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
  5. While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
  6. Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
  7. Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
  8. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
  9. Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
  10. Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
  11. If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
  12. Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.

Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

  • cooking oil spray, for grill grates
  • 5 T extra-virgin olive oil
  • 4 ears of corn, husked
  • 1 bunch scallions (I used 4 huge scallions)
  • 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
  • 2 T sherry vinegar or red wine vinegar
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • freshly ground black pepper, to taste
  • 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
  • 1 cup sweet basil, chiffonade, plus more for garnish
  1. Prepare a grill for medium-high heat; oil grate (before heating).
  2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
  3. Transfer to a cutting board and let cool.
  4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
  5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
  6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
  7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Avocado-Chicken Burgers

The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!

The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.

I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.

Yield: Serves 4

freezer for 20 min before cooking

  • 1/3 cup mayonnaise
  • 1 tsp soy sauce or fish sauce
  • 1 lime, cut into wedges
  •  Kosher salt
  • 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
  • 1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
  • 2 scallions, light green and white parts only, thinly sliced
  • 3 large garlic cloves, grated, minced, or pushed through a garlic press
  • 1 (2-inch) piece ginger, grated or minced (about 2 tsp)
  • 1/4 to 1/2 teaspoon red-pepper flakes, to taste
  • 1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
  • 2 T neutral oil, such as canola oil, or ghee
  • potato, brioche, or other burger buns, lightly toasted, as desired
  •  butter lettuce or other tender lettuce, for serving, or arugula
  • 1 jalapeño, thinly sliced, for serving, optional

To Make the Sauce:

  1. In a small serving bowl, combine the mayonnaise and soy sauce.
  2. Season with the juice of 1 lime wedge and salt as needed.

To Make the Burgers:

  1. In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
  2. Add the chicken and gently combine. Form into 4 large balls.
  3. Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
  4. Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
  5. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
  6. Use a metal spatula to press them until they form 1/2-inch-thick patties.
  7. Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
  8. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  9. Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
  10. Serve with the remaining lime wedges and mayonnaise on the side.

Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

  • 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
  • 1 large shallot, halved and thinly sliced
  • 1/4 cup sliced scallions, for garnish (about 2 large)
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar, plus more for drizzling
  • 2 to 3 large garlic cloves, finely grated or minced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 oregano, rosemary or sage sprigs
  • 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
  • 1/3 cup chopped cilantro, dill or parsley, plus more for serving
  • 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
  • 3/4 teaspoon ground cumin
  • 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups feta, crumbled (about 6 ounces)
  • 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
  3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
  4. Stir in cilantro, lemon zest and cumin.
  5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
  7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
  8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

  • 1 cup/120 grams all-purpose flour
  • 2/3 cup/92 grams fine yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving
  • milk, more buttermilk, or yogurt, for finishing
  • 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

  • 3 T extra-virgin olive oil
  • 1 1/2 to 1 3/4 pounds ground turkey
  • 1 very large or 2 medium yellow onions, diced
  • 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
  • 6 garlic cloves, finely grated, passed through a press or minced
  • 1 1/2 T chili powder
  • 2 1/4 teaspoons fine sea salt, plus more to taste, divided
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
  • 3 (15-ounce) cans pinto or black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
  • sour cream or Greek yogurt, for serving, optional
  • sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
  3. Fold in the buttermilk and scallion slices.
  4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
  5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

  1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
  2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
  3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
  4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
  5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
  6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
  7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

  1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
  2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
  3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
  4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

  • 2 T extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 T tomato paste
  • 2 to 4 medium garlic cloves, smashed and peeled
  • 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
  • 2 tsp chopped fresh rosemary or sage
  • 1 piece Parmesan rind, plus finely grated Parmesan, to serve
  • 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
  • freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)
  1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
  2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
  3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
  4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
  5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
  6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
  7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

  • If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
  • Don’t puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

  • 6 scallions, trimmed and thinly sliced, whites and greens separated
  • 6 large garlic cloves, thinly sliced
  • 6 T extra-virgin olive oil, divided, plus extra
  • 4 tsp sweet paprika
  • 1 1/2 tsp smoked paprika
  • 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
  • 6 cups water
  • 2 T chicken bouillion (I used Better Than Boullion)
  • Kosher salt and freshly ground black pepper
  • 4 large egg yolks
  • 2 T sherry vinegar
  1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
  2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
  3. Add 1 cup of the bread cubes and stir well.
  4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
  5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
  6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
  7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
  8. Taste and season with salt and pepper.
  9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Kale & Spinach Spanakopita Pie

This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.

This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.

The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil, plus more for brushing
  • 1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
  • 8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
  • 1/2 teaspoon kosher salt
  • 8 ounces phyllo dough, about half a box, defrosted
  • 1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
  • 1/2 cup plain breadcrumbs
  • 6 ounces feta, crumbled
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs, whisked well
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
  2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
  3. Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
  4. Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
  5. Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
  6. Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
  7. Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
  8. Whisk the eggs in a separate bowl. Set aside.
  9. Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
  10. Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
  11. Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
  12. Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
  13. Add the eggs, mixing well to combine.
  14. Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
  15. Lightly oil any dry spots of phyllo before baking, if needed.
  16. Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.

Note: The filling can be made one day in advance.

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