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
1pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
1 large shallot, halved and thinly sliced
1/4cup 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 1/2teaspoons kosher salt, plus more as needed
1/2teaspoon freshly ground black pepper, plus more for serving
3oregano, rosemary or sage sprigs
2cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
1/3cup chopped cilantro, dill or parsley, plus more for serving
8ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
1(15-ounce) can chickpeas, drained and rinsed
1 1/2cups feta, crumbled (about 6 ounces)
1/3cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
Heat oven to 425 degrees. (I set my oven to convection roast.)
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.
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.)
Stir in cilantro, lemon zest and cumin.
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.
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.
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.)
Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.
This dish makes creamed spinach the main event rather than a decadent side. This version is actually less indulgent as well. It incorporates milk instead of cream and uses pasta and its starch as a thickener.
The original article actually states that classic creamed spinach isn’t that good. I love creamed spinach! For years, my husband and I used to celebrate his birthday at a steakhouse- the creamed spinach saved me. (I’m not a steak fan!)
This recipe was adapted from The New York Times, contributed by Ali Slagle. I used loads of fresh greens from my CSA share rather than frozen chopped spinach. We ate it as a vegetarian main dish (with roasted CSA veggies on the side) but it could also be served as a hearty side, of course. Creamy and filling.
Yield: Serves 4 to 6 as a main dish
2 tablespoons unsalted butter
7 garlic cloves, finely chopped
2 medium shallots, finely chopped
Kosher salt and black pepper
5 cups whole milk, plus more as needed (I added an additional cup of 1% milk)
1 pound stemmed and sliced fresh greens (I used a combination of kale, collard and cauliflower greens) OR 10 ounces frozen chopped spinach
2 wide lemon peel strips
1/2 teaspoon freshly grated nutmeg
dash of red pepper flakes, optional
10 to 12 ounces ditalini, orzo or pearl couscous
1/2 cup finely grated Parmesan, plus more for serving
If using fresh greens, stem, slice, and wash them.
Place the greens in a steamer basket in a large pot (I used a pasta pot); cook until wilted, about 10 to 12 minutes.
Strain the steamed greens to drain as much excess liquid as possible. (I used a ricer for this task.)
Chop the steamed and strained greens; set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
Add the 5 cups milk, chopped greens (or spinach), lemon peel, nutmeg, red pepper flakes, if using, freshly ground black pepper, and 2 teaspoons salt. Cook, stirring occasionally and breaking up the greens (or frozen spinach) with your spoon, until the greens have softened and the milk is just simmering, 5 to 10 minutes.
Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. (I ultimately added an additional cup of milk.) The mixture will continue to thicken as it sits, so it’s okay if the sauce looks a little soupy.
Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted.
Season to taste with salt and pepper, and serve with more Parmesan.
My friend who shared her bounty of homegrown eggplant also shared mini bell peppers from her garden. Loved it! Lucky me. 🙂 I searched for a special way to use them. These stuffed peppers were a complete success- everyone in my family enjoyed them.
This recipe was originally intended to be a vegetarian main dish using full-size red bell peppers. I used these mini peppers instead and served them as a side dish with sautéed kabocha squash and rotisserie chicken.
This dish was full-flavored and delicious. The recipe was adapted from Food and Wine, contributed by Emilee and Jere Gettle. Absolutely wonderful.
Yield: approximately 10 mini bell peppers or 4 full-size bell peppers
10 mini bell peppers or 4 large bell peppers (any color)
2 T unsalted butter or grapeseed oil
2 medium shallots, minced
6 garlic cloves, minced
3/4 cup long-grain white rice (I used Basmati)
1/2 cup unsweetened coconut milk
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1 large jalapeño, finely chopped with or without seeds, as desired (I ribbed and seeded the chile)
8 oz cremini or oyster mushrooms, cut into 1/2-inch pieces
4 cups chopped spinach (I used baby spinach)
1/4 cup chopped basil, preferably Thai, plus more for garnish (I used Italian basil)
freshly squeezed juice from half of a large lemon
Bring a pot of water to a boil.
Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
Boil the hollowed out peppers until just tender, about 3 minutes for mini peppers or 4 minutes for full size peppers. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
Dice the jalapeno and pepper tops in the food processor. Set aside.
In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 2 to 3 minutes.
Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
Meanwhile, preheat the oven to 350°, preferably on convection.
In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Season with salt and pepper.
Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
Fill the peppers with the rice mixture and set them in a shallow glass, ceramic baking dish, or rimmed baking sheet. (I used a cookie scoop.)
Tent with foil and bake for about 22 to 25 minutes for mini peppers or up to 45 minutes for full size peppers, until the rice filling is steaming and heated through.
This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.
This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂
I have a couple dishes to share that are absolutely loaded with greens. This colorful dish could be served as a main but we ate it as a hearty side with grilled mustard chicken thighs and roasted potatoes. I drizzled the potatoes with residual bacon fat (from this dish) prior to roasting- great.
This recipe was adapted from The Mom 100 Cookbook by Katie Workman, via The New York Times, contributed by Julia Moskin. I modified the method and incorporated my CSA beet greens, kale, and collard greens. The original recipe notes that carrots or summer squash can be substituted for the peppers and corn. Easy and delicious.
Yield: Serves 6 as a side
4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)(thawed frozen corn okay)
1/2 cup chopped red or orange bell pepper (or carrot)
pinch red pepper flakes
coarse salt and freshly ground black pepper
3 scallions, white and light green parts, thinly sliced
6 to 8 cups de-stemmed greens, like chard or kale, cut into 1/4-inch ribbons (or whole baby spinach, or another tender green)(I used a combination of beet greens, kale, & collard greens)
Cook bacon in a large Dutch oven over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. (I used a large enameled cast iron Dutch oven.) Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet. (Reserve the bacon fat for another use- such as roasting potatoes!)
Add butter and melt.
Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes.
Add greens and cook for about 4 minutes, until beginning to wilt.
Add corn (and/or squash), peppers, and pepper flakes and let sizzle, stirring occasionally, until tender, about 3 to 5 minutes more. Season to taste with salt and pepper.
Crumble bacon and add to skillet with scallions. Cook together 1 minute and serve hot.
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
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
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.
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.)
Place escarole, pear slices, Parmesan shavings, basil, and about 1/3 of the reserved hazelnuts in a large bowl.
Drizzle the vinaigrette over the prepared salad.
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.)
This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.
This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.
1 tablespoon chopped fresh flat leaf parsley or mint
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
1 garlic clove, finely grated (I used a garlic press)
In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
Pat the chicken dry and trim excess fat.
Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.