Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
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
- Place water and farro in a medium saucepan to presoak (5 to 10 minutes is sufficient) while you prepare the other ingredients.
- Adding each ingredient to the pot as you finish preparing it, cut onion in half, and very thinly slice it into quarter-moons.
- Thinly slice garlic cloves as well.
- Halve or quarter the tomatoes.
- Add salt, red pepper flakes (to taste) and 1 1/2 tablespoons olive oil to pan, and set a timer for 30 minutes.
- Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. (I used a medium-size enameled cast iron pot.)
- 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.
- Adjust seasonings as desired.
- 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.
- Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Serve immediately.
Posted in Pasta, Recipes, Vegetarian
Tags: basil, dinner, farro, grains, grape tomatoes, parmesan, semi-pearled farro, side dish, Smitten Kitchen, tomatoes, vegan, vegetarian, vidalia
I realize that many people avoid using the oven in warm weather, but I have a couple of quick sheet pan meals that make using the oven completely worth the extra summer heat.
In this dish, the pasta even cooks in the oven! It was super creamy as a result. The roasted lemon added incredible brightness. This recipe is from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. The cheese can be omitted for a vegan version. Delicious!
Yield: Serves 4 to 6
- 1 pound grape or cherry tomatoes, halved
- 1 medium-size lemon, thinly sliced into rounds, seeds removed
- 3 large garlic cloves, very thinly sliced
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 1/2 cup dry vermouth or dry white wine
- 16 oz orzo pasta
- 3 3/4 cups boiling water
- 1/4 cup basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
- 6 oz fresh mozzarella cheese, roughly torn by hand
- 1/4 cup finely grated Parmigiano Reggiano cheese
- Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400 degrees, preferably on convection roast.
- Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine.
- Carefully turn the tomato mixture out onto the heated sheet pan, spread it in an even layer, and roast for 10 minutes.
- Remove the sheet pan from the oven and stir the vermouth into the tomato mixture.
- Using a spatula, press down on the tomatoes and lemon slices to extract their juices.
- Stir in the orzo.
- Pull the oven rack partway out of the oven and place the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly.
- Wearing oven mitts, cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
- Uncover the pan, add the remaining 1 tsp salt, stir, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, about 5 minutes more.
- Preheat the broiler to high.
- Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmigiano Reggiano cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes more. Watch carefully!
- Remove from the oven and let stand for a few minutes.
- Sprinkle the remaining basil over the top just before serving.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, dinner, fast, grape tomatoes, lemon, meyer lemon, mozzarella, orzo, Parmigiano Reggiano, sheet pan, tomatoes, vegan, vegetarian, vermouth, white wine
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
- 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
- In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
- 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.
- Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
- Stir in the water-tomato paste mixture and bring to a simmer.
- Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
- Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
- Stir in the cilantro, fluffing the rice with a fork.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: bird's eye chiles, cilantro, coriander seeds, cumin seeds, grape tomatoes, Indian, Milk Street, rice, serrano chiles, side dish, tomatoes, vegan, vegetarian
These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
- 4 vine-ripened tomatoes (1 1/4 pounds), quartered
- 4 chipotle chiles in adobo sauce, with sauce
- Kosher salt and freshly ground black pepper
- 4 T olive oil, divided
- 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 4 T lime juice, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
- 1/2 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup fresh cilantro, plus more to serve
- 8 to 10 6-inch corn tortillas, warmed
- diced or sliced avocado, sour cream, and lime wedges, for serving
- In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
- In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
- Repeat with the remaining shrimp, adding them to the bowl.
- Toss shrimp with 2 T of the lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
- Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
Posted in Quick, Recipes, Seafood, Shrimp, Tacos
Tags: adobo, chipotle, chipotle chiles, cilantro, corn tortillas, dinner, fast, garlic scapes, gluten free, Mexican, Milk Street, quick, shrimp, Tacos, tomatoes
I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.
This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂
- 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
- 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
- 1/4 cup extra-virgin olive oil, plus more for roasting shallots
- Kosher salt and freshly ground black pepper
- 6 tablespoons rice-wine vinegar
- 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
- 1 tablespoon fresh lemon juice
- 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
- 1/4 cup packed chopped fresh dill
- 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
- Set oven to 425 degrees, preferably on convection roast.
- Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
- Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
- Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
- When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
- In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
- Top with cheese and serve with remaining vinaigrette alongside.
Posted in Greens, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: beets, blue cheese, dill, escarole, rice wine vinegar, roasted, salad, shallots, side, tomatoes, vegetarian, warm, wilted
I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.
We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.
1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
1 14-ounce can diced tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces fontina, coarsely grated
2 ounces extra sharp cheddar, coarsely grated
2 ounces Parmesan, finely grated
1½ cups heavy cream
coarse salt and freshly ground black pepper
½ head of cauliflower, coarsely chopped
room-temperature butter or nonstick cooking oil spray (for pan)
- fresh herbs such as thyme, basil, or parsley, for garnish, optional
Preheat oven to 350°, preferably on convection.
Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
Add cauliflower and cooked pasta and toss to coat.
Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
Scrape in pasta mixture and spread out into an even layer.
Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425◦, preferably on convection.
Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
Let cool slightly before serving. Garnish with fresh herbs, as desired.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: basil, Capunti, casserole, cauliflower, cheddar, fontina, Italian, kid friendly, kid-friendly dinner, macaroni and cheese, mozzarella, parmesan, Parmigiano Reggiani, parsley, pasta, sharp cheddar cheese, thyme, tomatoes, vegetarian