One-Pan Farro with Tomatoes

This dish is amazing summertime comfort food as well as a great dish to make celebrating summer tomatoes. It is a variation of a delicious Martha Stewart Living one-pot pasta dish that I’ve also enjoyed and posted in the past.

This recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I increased the quantity to make 4 main course servings, modified the proportions, and used a Vidalia onion as well as freshly picked vine-ripened tomatoes. (from a friend- lucky me!) The fresh backyard basil was the icing on the cake.

Serves: 4 as a main dish, 3 as a hearty main dish, or about 6 as a side dish

  • 3 cups water
  • 1 1/2 cups semi-pearled farro (the package will note a 30-minute cooking time)(I used Nature’s Promise farro)
  • 1 large onion, preferably Vidalia
  • 4 cloves garlic
  • a generous pound or grape, cherry, or small vine-ripened tomatoes
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 1/2 tablespoons olive oil, plus extra for drizzling
  • basil leaves, cut into thin ribbons, for garnish
  • freshly grated parmesan cheese, for serving, optional
  1. Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
  2. Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
  3. Thinly slice garlic cloves as well.
  4. Halve or quarter the tomatoes.
  5. Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
  6. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
  7. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
  8. Adjust seasonings as desired.
  9. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind.
  10. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.

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Sheet Pan Israeli Couscous with Browned Butter, Corn, Zucchini, & Basil

This wonderful side dish had the incredible nutty flavor from browned butter in every bite. It was a lovely way to enjoy my beautiful CSA corn and zucchini this week. 🙂

This dish was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I added an extra ear of corn and used Trader Joe’s Harvest Grain Blend, a combination of Israeli couscous, red quinoa, orzo, and split dried garbanzo beans, instead of Israeli couscous alone. Great!

Yield: Serves 6

  • 4 T (1/2 stick) unsalted butter, cut into 4 pieces
  • 3 to 4 ears fresh corn, shucked and kernels sliced off the cob
  • 1 large zucchini, chopped into 1/2-inch pieces
  • 1 1/2 to 2 tsp kosher salt
  • 1 1/2 cups Israeli couscous or Trader Joe’s Harvest Grain Blend
  • 3 cups boiling water
  • 1/2 cup fresh basil leaves, stacked, rolled, and thinly sliced into ribbons
  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees, preferably on convection.
  2. Place the butter on a rimmed sheet pan and set it in the oven until the butter melts and smells toasty and nutty, about 4 to 5 minutes.
  3. Remove the sheet pan from the oven and spoon about 2 tablespoons of the browned butter into a small heatproof bowl.
  4. Stir the corn and zucchini into the remaining butter on the sheet pan, along with 1/2 teaspoon of salt, and cook until the zucchini softens and the corn loses its raw starchiness, about 8 minutes.
  5. Transfer the corn mixture to a large bowl and season with 1/4 to 1/2 teaspoon salt, to taste.
  6. Add the couscous to the pan alone with the boiling water and the remaining teaspoon of salt. Stir to combine, and wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal.
  7. Bake couscous for 10 minutes, remove the foil, stir the couscous, re-cover the pan, and continue to cook for another 10 minutes, or until the couscous is plump and tender.
  8. Transfer the couscous to the bowl with the corn mixture.
  9. Add the reserved browned butter and most of the basil. Stir to combine and adjust the seasonings as necessary.
  10. Serve sprinkled with remaining basil.

Indian Tomato Rice

I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.

This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.

Yield: Serves 3 to 4

  • 1 cup white Basmati rice, rinsed
  • 1 1/4 cups water
  • 2 T tomato paste
  • 2 T grapeseed or other neutral oil (I used canola oil)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp brown or black mustard seeds
  • 2 serrano or bird’s-eye chiles, stemmed and halved lengthwise
  • 1 garlic clove, finely grated
  • 1 tsp finely grated fresh ginger
  • 1 1/2 tsp kosher salt
  • 1/2 pound cherry or grape tomatoes, quartered
  • 1/4 cup chopped fresh cilantro leaves
  1. In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
  2. In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
  3. In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.
  4. Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
  5. Stir in the water-tomato paste mixture and bring to a simmer.
  6. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
  7. Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
  8. Stir in the cilantro, fluffing the rice with a fork.

Roasted Rainbow Carrots with Parsley & Thyme

It is so important to balance heavier holiday meal side dishes with clean and relatively healthy vegetable sides. I loved the colors in this dish. Our unseasonably warm weather allowed me to incorporate freshly cut parsley and thyme from my herb garden too. Delicious. 🙂

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. It was inspired by a roasted carrot antipasto the author sampled at Oliveto Cafe in Oakland, California. I doubled the recipe for our Thanksgiving feast.

Yield: Serves 6

  • 2 pounds carrots, preferably rainbow carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3 tablespoons extra virgin olive oil
  • coarse salt
  • freshly ground pepper
  • 1 teaspoon fresh thyme leaves, chopped
  • ½ teaspoon oregano
  • 3 tablespoons finely chopped flat-leaf parsley
  1. Preheat the oven to 400 degrees, preferably on convection roast.
  2. Line a rimmed sheet pan with parchment paper. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  3. Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
  4. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
  5. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
  • Advance preparation: These will keep for four to five days in the refrigerator.
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Grill-Roasted Corn & Tomato Melange

The genius of this recipe is that the corn is roasted on the grill prior to shucking it. The corn is completely clean and fabulously roasted after 20 minutes. I can’t believe I’d never done this before! This method can actually be done in an oven as well. Fabulous.

We ate this dish as a side salad but it could also be used served over pasta, gnocchi, or with steamed green beans. The melange is prepared ahead of time so that the flavors blend and develop before serving. Perfect for guests! This dish is from Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn. It’s a must try before the late summer corn is gone.

Yield: Makes enough sauce for 1 pound of pasta, gnocchi, or steamed green beans

  • 2 large tomatoes, chopped or 2 pounds grape or cherry tomatoes, halved
  • 6 garlic cloves, smashed
  • handful of basil leaves, torn or chiffonade
  • 2 T extra-virgin olive oil
  • 1 tsp coarse salt
  • 5 ears fresh sweet corn, in the husk
  1. Preheat a grill or oven to 400 degrees, preferably on convection.
  2. Combine the tomatoes, garlic, basil, oil, and salt in a large bowl.
  3. Meanwhile, place the unshucked ears of corn on the grill (or in the oven) and roast for about 20 minutes (you’ll smell the aroma of sweet corn when they’re done).
  4. Let the corn cool in the husks. Remove the husks and cut the kernels off the cobs.
  5. Incorporate corn into the tomato mixture. Let flavors meld for up to several hours prior to serving. Use as desired.

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Summer Squash Gratin

I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.

We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.

After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.

Yield: Serves 4 to 6 as a main dish (plus an additional mini-gratin, above, optional)
  • 5 T extra-virgin olive oil, divided
  • 2 small leeks, white and tender green parts thinly sliced into rounds
  • 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
  • 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
  • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably 
on a mandoline
  • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
  • coarse salt
  • freshly ground black pepper
  • 1 cup finely shredded Gruyère (about 2 ounces)
  • 1 plum tomato, very thinly sliced crosswise
  • flaky sea salt, for finishing
  • crusty bread such as a sourdough baguette, for serving

  1. Preheat the oven to 425°, preferably on convection.
  2. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add the wine and cook until evaporated, about 2 minutes.
  4. Spread in a 9-inch round baking dish.
  5. Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
  6. Meanwhile, on 4 large baking sheets, spread the zucchini 
and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
  7. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
  8. Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish.
  9. Working 
outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  10. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash.
  11. Scrape any cheese off of the baking sheets and sprinkle on top.
  12. Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, 
until the zucchini and squash are tender and browned 
in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
  13. Remove from oven. While hot, sprinkle with sea salt.
  14. Let cool slightly, then 
serve with crusty bread.

I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!

Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.

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Baked Spinach Rice

Yes! More baked rice! 🙂 SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ½ cups long-grain white rice, such as Carolina, Jasmine, or Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ½ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruyère
  • ¼ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

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