Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

One Year Ago:

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Four Years Ago:

Fried Eggs with Greens & Mushrooms

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

  • 4 tablespoons unsalted butter
  • 1 tablespoon small sage leaves
  • 1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

  • 2 tablespoons extra-virgin olive oil
  • 10 ounces white button or cremini mushrooms, sliced
  • coarse salt and freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • finely grated Parmesan cheese, for garnish
  • sourdough baguette, for serving, if desired
  1. Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
  2. Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
  3. Reduce heat to medium. Stir in garlic, then greens and water.
  4. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
  5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
  6. Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Green-Lentil Curry

I just feel so healthy eating a dish like this. 🙂 Served over brown rice with yogurt and warm naan, this dish is an amazing complete vegetarian meal. The lentils have a little bit of heat and the yogurt tempers it perfectly.

This recipe was adapted from Food and Wine, contributed by Madhur Jaffrey. It was voted one of their “Best New Vegetarian” dishes. I believe it! 🙂 I doubled the recipe, used French green lentils, a combination of ghee and coconut oil, and substituted beet and turnip greens for the kale. Satisfying and tasty!

Yield: Serves 6 to 8

  • 2 teaspoon finely grated ginger
  • 4 garlic clove, put through a garlic press
  • 4 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 3 tablespoons ghee
  • 3 tablespoons coconut oil
  • 1/2 teaspoon cumin seeds
  • 2 large shallots, minced
  • 2 tablespoons tomato paste mixed with 2 tablespoon of water
  • 2 1/2 cups dried French green lentils
  • 1/2 teaspoon ground turmeric
  • 8 ounces green beans, cut into 3/4-inch lengths
  • 8 ounces kale, or other greens stemmed and leaves cut into ribbons (I used about 10 cups of mixed beet & turnip greens)
  • 2 medium carrots, thinly sliced
  • 2 cups finely chopped cilantro
  • 1 teaspoon cayenne pepper
  • coarse salt, to taste
  • brown Basmati rice, warm naan, and plain Greek yogurt, for serving
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/2 cup of water to make a paste.
  2. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.
  3. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.
  4. Stir in the tomato paste and cook until thick, about 1 minute longer. IMG_0461
  5. In a saucepan, combine the lentils with the turmeric and 10 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  6. Add the green beans, greens, carrot, three-fourths of the cilantro and the cayenne and season with salt.
  7. Cook until the lentils and vegetables are tender, 15 minutes.
  8. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

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Three Years Ago:

Escarole, Feta & Shrimp Pasta

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When I have escarole in my CSA box, I try to make something new…. It seems that the most common use for escarole is in an Italian white bean soup- BUT- we don’t want that! 🙂 This was a quick, cheesy, creamy, TERRIFIC escarole pasta dish. We loved it. The recipe was adapted from Everyday Food. I used one half of a head of escarole subsidized with turnip greens. We ate it with cappellacci pasta.

  • Coarse salt and ground pepper
  • 3/4 pound short pasta, such as campanelle or farfalle (I used round cappellacci)
  • 1 large head escarole, trimmed and cut crosswise into 1-inch strips (I used 1/2 head and turnip greens)
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3/4 pound large shrimp, peeled and deveined
  • 1/3 cup nonfat plain Greek yogurt
  • 8 ounces feta, crumbled (2 cups)
  • 2 tablespoons coarsely chopped fresh dill
  1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

One Year Ago:

Pasta with Greens, Caramelized Onions & Garlicky Bread Crumbs

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I thought that the anchovies would be the “I can’t place my finger on the flavor” component in this dish – like in Caesar salad dressing. 🙂 Maybe because I was anticipating their flavor, I was positive that I could distinctly taste them in the final dish but my husband completely disagreed. This dish is so ultra full-flavored with the garlicky bread crumbs and caramelized onions, the anchovies really don’t stand a chance of standing out.
 
I really love that I could use my HUGE assortment of CSA greens in this meal! This recipe was adapted from the New York Times, via The Golden Earthworm Organic Farm. I used ghee instead of butter and panko instead of bread crumbs. I also modified the proportions of garlic, onions, greens, and pasta. I used our favorite Italian fresh pasta– so special and delicious!
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  • 3 tablespoons ghee, butter, or olive oil
  • 5 anchovy fillets
  • 4 garlic cloves, finely chopped
  • 2/3 cup bread crumbs or panko
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 2 medium yellow onions, halved from stem to root and thinly sliced crosswise
  • Kosher salt and pepper
  • 1 1/2 pounds Swiss chard, kale, and/or turnip greens, ribs removed, leaves chopped into ribbons
  • 12 oz to 1 pound whole-wheat pasta, such as fusilli, or fresh pasta (I used fresh orecchiette)

1. In a large skillet over medium heat, melt the butter or ghee. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the greens (adding the longer cooking greens such as kale first), a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the greens and bread crumbs, season with salt and pepper and drizzle with oil, if desired.

One Year Ago:

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Sautéed Greens with Bacon and Mustard Seeds

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I had to post this quick recipe so that I don’t forget to make it again! I usually sauté greens in olive oil with red pepper flakes and garlic, maybe onions. The mustard seeds and wine vinegar really make this side dish a little more interesting. 🙂 (Not to mention the shallots and bacon…) My CSA share this week had at least 20 cups of spinach, kale and turnip greens that I used in this dish, but any combination of greens would work well. This recipe was adapted from Food and Wine, contributed by Grace Parisi. I used red pepper flakes instead of a chile and red wine vinegar rather than white.

  • Yield: Serves 4 as a side dish
  • 2 ounces thick-cut bacon, finely diced (about 2 slices)
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 hot red chile, seeded and finely chopped or 1 tsp red pepper flakes
  • 1 tablespoon yellow mustard seeds
  • 1 1/4 pounds mixed greens, such as dandelion, turnip, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons (I used about 20 cups)
  • coarse salt
  • freshly ground black pepper
  • 1 tablespoon red or white wine vinegar
  1. In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens (give slower cooking greens like kale and collards a head start), season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight.

One Year Ago: Chicken and Dumplings

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Chicken and Dumplings

My husband loves comfort food (who doesn’t?).  Because he had a difficult week, I had an excuse to make something in the comfort food category for him.  This recipe is from Everyday Food, but I did modify it by adding kohlrabi and turnip greens from my CSA box.  I think that the addition of the extra vegetables added a lot to the meal.  I used rotisserie chicken meat, and I also substituted sage, whole wheat flour and buttermilk in the dumplings.  Tasty!

  • 5 tablespoons cold unsalted butter, divided
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1 kohlrabi (optional)
  • 1 1/4 cup all-purpose flour, divided (can use 1/2 cup whole wheat flour in the dumplings)
  • 3 cups chicken broth
  • 2 cups diced cooked chicken
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 8 cups turnip greens (or other greens) (optional)
  • Salt and pepper
  • 1 teaspoon baking powder
  • 1 T chopped fresh sage, or 2 T chopped fresh parsley
  • 1/2 cup whole milk (can use 1/2 buttermilk)
  1. In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, carrots, and kohlrabi (if using) and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and greens. Season with salt and pepper.
  2. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and parsley or sage. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped herbs.

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