Brussels & Broccoli Agrodolce with Cranberries & Chilies

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. 🙂

Yield: Serves 6 as a side dish

  • 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
  • 6 cups fresh broccoli florets (about 14 ounces) 
  • 5 T avocado oil or canola oil, divided 
  • 1 1/4 tsp kosher salt, divided 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup thinly sliced shallot 
  • 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
  • 1 tsp coriander seeds, crushed 
  • 1/2 cup red wine vinegar 
  • 4 T (1/4 cup) honey 
  • 1 dried bay leaf 
  • 1/4 cup sweetened dried cranberries
  1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
  2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
  3. Carefully remove hot baking sheet from oven.
  4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
  5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
  6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
  7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
  8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
  10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

Sheet-Pan Potato Gnocchi with Tomatoes, Arugula, & Basil

One more summer sheet-pan dinner! 🙂

I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.

I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.

Yield: Serves 4

  • 1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
  • 2 to 4 large garlic cloves, unpeeled
  • 4 cups (2 pints) cherry or grape tomatoes
  • 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
  • 4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
  • freshly ground black pepper
  • 1 T freshly squeezed lemon juice
  • 2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
  • 1 cup basil leaves, large leaves torn
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  1. Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
  2. Line a rimmed sheet pan with parchment paper.
  3. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
  4. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
  5. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
  6. Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
  7. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
  8. Divide among plates and drizzle with a little more oil, if desired.

Sheet-Pan Chicken Thighs with Caramelized Zucchini & Basil

This healthy and delicious summer meal was quick to prepare- a great combination. The recipe caught my eye after receiving some beautiful zucchini from a neighbor. Perfect.

I was also able to use my new Japanese mortar and pestle to crack the coriander seeds. Exciting! 😉 The recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs, modified the roasting time and method, and served the dish over brown Basmati rice to absorb all of the wonderful pan juices.

Yield: Serves 4 to 6

  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8 thighs)
  •  coarse salt and freshly ground black pepper
  • 2 large zucchini (about 1 1/2 pounds), sliced into 1-inch rounds
  • 3 large or 5 medium garlic cloves, finely grated, passed through a press or minced
  • 2 tsp dried mint or oregano
  • 1 tsp coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife
  • 1/4 tsp red-pepper flakes, plus more for serving
  • 3 T extra-virgin olive oil, plus more as needed
  • freshly squeezed lemon juice from half of a lemon, plus lemon wedges, for serving, as desired
  • 1/2 cup torn or chiffonade fresh basil leaves, for serving
  • 1 cup brown Basmati rice
  • 2 cups chicken stock
  1. Heat oven to 425 degrees. (I set my oven to convection roast with a racks positioned in the center and top third of the oven.
  2. Meanwhile, prepare the rice. Bring the chicken stock to a boil and add the rice. Cover, reduce temperature to low and cook for 30 minutes or until cooked.
  3. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
  4. Place zucchini on a parchment paper-lined, rimmed sheet pan, and season with a little more salt and pepper.
  5. In a small bowl, combine garlic, mint or oregano, coriander and red-pepper flakes. Whisk in oil.
  6. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
  7. Spread chicken and zucchini in a single layer, and roast until chicken for 10 to 12 minutes. (I placed the chicken “skin side down.”)
  8. Remove pan from the oven and flip chicken over (to “skin side up”).
  9. Continue to cook until the chicken is cooked through and zucchini is browned and caramelized, about 10 to 12 minutes more, or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  10. Remove the pan from the oven and squeeze the juice from half of a lemon over the chicken and zucchini.
  11. To serve, fill a rimmed platter with the rice. Top with the chicken and zucchini followed by a drizzle of pan juices over the top.
  12. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side, as desired.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

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.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Aleppo pepper flakes
  • 1/4 teaspoon red-pepper flakes
  • 3 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
  • 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

  • 10 oz (about 1 1/4 cups) Greek yogurt
  • 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)
  1. 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.
  2. Pat the chicken dry and trim excess fat.
  3. 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.)
  4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
  5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
  6. 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.
  7. 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.)
  8. 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.)
  9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
  10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

Creamed Corn & Pepperoni Sourdough Grandma Pizza

Inspired by pizza she loved on a tropical vacation many years ago, my daughter has been eating corn on her pizza for nearly 10 years. Apparently she is ahead of her time! We were so happy to see that Bon Appétit realized that this delicious pizza topping was worthy of their publication. 🙂

I loved that this pizza recipe used creamed corn instead of tomato sauce- it brought our usual “corn pizza” to the next level. It was also a sheet pan “Grandma” pie which is a family favorite. Lastly, it can be made with fresh or frozen corn. Perfect.

This recipe was adapted from Bon Appétit, contributed by Kay Chun. I used a homemade sourdough pizza crust instead of store-bought. I also used fresh mozzarella, frozen white corn, Campari tomatoes, and more garlic. I modified the method and baked the sheet pan on a pizza stone positioned on the lowest oven rack. Great.

Yield: One Grandma Pie (half-sheet pan)

For the Pizza Dough:

  • 1 cup (241g) sourdough starter, unfed/discard
  • 1/2 cup (113g) warm water (plus 2 tsp water- if using whole wheat flour)
  • 1 1/4 cups (150g) unbleached all-purpose flour
  • 1 1/4 cups (141g) white whole wheat flour (can substitute and additional 1 1/4 cups/150g all-purpose flour)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon instant or active dry yeast
  • cooking oil spray or olive oil, for the pan

For the Pizza Sauce & Toppings:

  • 1 sourdough pizza crust (recipe above) or store-bought pizza dough (about 1 pound)
  • 1/4 cup grated Parmesan
  • 1/4 cup fresh ricotta
  • 2 T heavy cream
  • 2 garlic cloves
  • 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 cups fresh corn (from about 2 medium ears) or thawed frozen corn, divided
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 2 oz sliced pepperoni (more or less, as desired)
  • 8 to 9 oz Campari tomatoes (sliced 1/4-inch thick) or cherry tomatoes (halved, about 1 1/3 cups)
  • 1/2 pound fresh mozzarella cheese
  • fresh basil (or oregano) leaves, sliced, for serving

To Make the Dough:

  1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
  3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
  4. Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone positioned on the lowest rack of the oven.)
  5. Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
  6. Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. After this rest, gently press the dough toward the edges of the pans. (If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
  7. Cover the pan and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the sauce and toppings.)
  8. While the dough is rising, make the sauce.

To Make the Sauce, Toppings, & Bake the Pizza:

  1. If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
  2. Process the Parmesan, ricotta, cream, garlic, salt, pepper, 3/4 cup corn, and 2 T oil in a food processor until mostly smooth (mixture will still have some texture). (I used a mini-food processor.)
  3. Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
  4. Spread creamed corn over dough, leaving a 1/2-inch border.
  5. Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
  6. Tear the fresh mozzarella and distribute the pieces evenly over the crust.
  7. Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
  8. Top with a drizzle of oil and sliced basil (or oregano) leaves.

Note: The creamed corn mixture can be made 4 hours ahead. Cover and chill.

Warm Lentil & Parmesan Roasted Cauliflower Salad

This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.

I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.

This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂

Yield: Serves 4

  • 3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
  • 2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
  • 2 tablespoons capers, drained
  • 1/2 cup (8 T) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • pinch of red pepper flakes, or more, to taste
  • 1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
  • 1 1/2 cups cooked lentils (I used French green lentils)
  • 2 ounces Parmigiano-Reggiano, grated (3/4 cup)
  • 1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
  • 1 tablespoon red-wine vinegar
  • toasted almonds, chopped, for serving (I used sliced almonds)
  1. Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
  2. Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
  3. Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
  4. In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
  5. Place cauliflower planks on a rimmed baking sheet.
  6. Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
  7. Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
  8. Add tomato mixture to other side of the pan.
  9. Reduce the oven temperature to 450 degrees; roast 12 minutes more.
  10. Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
  11. Sprinkle everything with cheese.
  12. Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
  13. Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
  14. Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.

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