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.

Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

  • extra-virgin olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • coarse salt and pepper
  • 1 1/2 cups arborio or carnaroli rice
  • pinch of red-pepper flakes
  • 3 large garlic cloves
  • 1/2 cup white wine
  • 2 cups diced ripe red tomatoes (and all juices)
  • 3 to 4 cups boiling water, chicken or vegetable broth
  • 1/2 cup grated pecorino or Parmesan, plus more for serving
  • 2 to 4 medium tomatoes, in different colors, sliced
  • chopped parsley, for garnish
  • snipped basil, for garnish
  1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
  3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
  6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
  7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
  8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
  9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Baked Rigatoni with Eggplant, Tomatoes & Ricotta

More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂

This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.

To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉

Yield: Serves 8

  1. Preheat the oven to 375°, preferably on convection.
  2. Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
  3. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
  4. Toss the pasta with 2 tablespoons of the olive oil.
  5. Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
  6. Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
  7. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
  8. Stir in the 4 tablespoons of butter.
  9. Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
  10. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
  11. Let the pasta stand for 10 minutes before serving.

Braised Harissa Eggplant

I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me. :/

This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂

My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.

Yield: Serves 2 to 4 (4 with grilled chicken)

  • 2 tablespoons (45 milliliters) extra-virgin olive oil, divided
  • 1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
  • Kosher salt
  • freshly ground black pepper
  • 1/2 large yellow onion or 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 tablespoon (7.5 grams) harissa, plus more as needed
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
  • 1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
  • 1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
  • 1 teaspoon fresh lemon juice
  • rice, couscous, quinoa, or bread, for serving, as desired
  • grilled chicken thighs, for serving, as desired
  1. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
  4. Add the onion and sauté until softened and translucent,3 to 5 minutes.
  5. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
  6. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
  7. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
  8. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
  9. Remove from the heat and stir in the lemon juice.
  10. Taste and season with additional salt and harissa, as needed.
  11. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.

Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Sourdough Mozzarella Grandma Pizza Pie

This is a sourdough version of one our favorite pizzas. When we order a pizzeria pizza, it is almost always a Grandma pie. The sauce makes it extra delicious.

This pillowy crust is absolutely perfect for a Grandma pie. I have made it several times now, and have used the crust for classic homemade pies as well. I was able to shape the dough into either form extremely easily just using my fingertips.

The crust recipe was adapted from King Arthur Flour. I incorporated white whole wheat flour and modified the technique and baking temperature. The sauce is from Bon Appetit, contributed by Alfia Muzio, and is included in my Classic Grandma Pie post. According to the original recipe, this crust is also delicious with bold toppings and well-aged cheeses.

I included some active dry yeast in the crust, but plan to try it without, using fed sourdough starter instead of unfed, now that my sourdough starter is really active. The crust can also be made with sourdough discard.

I have made the dough two hours prior to baking the pizza, but the dough can be made a day in advance and put in the refrigerator to rise overnight. I also doubled the recipe on a few occasions to try various toppings (and to have leftovers!).

Yield: One Grandma Pie (half sheet pan) or Two 12-inch round Thin-Crust Pies

(Double the recipe to make Two Grandma Pies or Three 14-inch round Classic Pies)

For the Pizza Crust & Toppings:

  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 in the bottom of the oven.)
  5. For a thicker, large pizza- a Grandma Pie, oil an 18″ x 13″ half-sheet pan. Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. (For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. (I used a pizza peel and pizza stone to make classic pizzas instead.) Place the dough in the pans, cover, and let rest for 15 minutes. 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.)
  6. Cover the pan(s) 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 toppings.)
  7. While the dough is rising, make the sauce. (see recipe below)
  8. Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Add any additional toppings, if desired.
  9. Bake the Grandma Pie until golden brown and crisp on bottom and sides, 15–30 minutes. (Bake traditional pies for 5 to 7 minutes, or until the cheese is lightly browned.)

Note: Store leftover pizza covered in the refrigerator for up to 5 days.

For the Fresh Tomato Pizza Sauce:

  • 1 28-oz. can whole peeled tomatoes, drained (I used San Marzano)
  • 2 anchovy fillets packed in oil, drained
  • 2 cloves garlic cloves
  • 6 tablespoons olive oil
  • ¼ cup fresh basil leaves, packed
  • coarse salt and freshly ground black pepper
  1. Pulse tomatoes, anchovies, garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay).
  2. Season with salt and pepper.

Chicken Tikka Masala

For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.

This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.

The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!

Yield: Serves 4

For the Marinade:

  1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat.
  4. Remove the chicken from the marinade; scrape off as much of the marinade as possible.
  5. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
  6. Transfer to a cutting board and cut it into 2-inch pieces.
  7. Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
  8. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
  9. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
  10. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
  11. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
  12. Add the tomatoes with their juices and the sugar and season with salt and pepper.
  13. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  14. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
  15. Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

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