Grilled Vegetable & Fresh Ricotta Sandwiches

One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!

The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.

Yield: 4 servings

• 1 small to medium eggplant, sliced into 1/4-inch thick rounds
• 2 medium to large zucchini, sliced into 1/4-inch thick rounds
• 6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
• 3 T extra-virgin olive oil
• coarse salt and freshly ground black pepper
• 4 large garlic cloves
• fresh ricotta cheese (see Note)
• 8 slices of no-knead sourdough bread, crusty bread, or whole grain bread

1. The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
2. Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
3. Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
4. Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
5. Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
6. Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.

Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.

Lemony Spinach Soup with Farro

It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from puréed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!

Yield: 6 servings

• 4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
• 2 leeks, white and light green parts, chopped
• 2 celery stalks, diced
• 6 garlic cloves, finely chopped
• 3 rosemary or thyme branches
• 2 bay leaves
• 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
• 1 quart chicken or vegetable stock (I used homemade turkey stock)
• 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• 1 cup farro (I used Trader Joe’s 10 minute farro)
• 1 pound baby spinach (about 20 cups)
• 1 cup cilantro leaves and tender stems (or use dill)
• 1 cup parsley leaves and tender stems
• Juice of 1/2 lemon, plus more for serving
• extra-virgin olive oil, for serving
• flaky sea salt, for serving
• Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
• grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)

1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
4. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
5. Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
6. Discard thyme/rosemary branches and bay leaves from the soup pot.
7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
8. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
9. If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
10. Stir in lemon juice and more salt to taste.
11. Stir in farro.
12. To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.

Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

• 2 tablespoons olive oil
• 1 medium yellow onion, roughly chopped (about 2 cups)
• 6 garlic cloves, crushed
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon grated fresh nutmeg
• 1/4 teaspoon ground allspice
• 1 medium russet potato, chopped into 1/2-inch dice
• 4 cups homemade chicken or vegetable stock
• 7 ounces arugula (I used wild baby arugula)
• 5 1/4 ounces fresh spinach (I used baby spinach)
• 1 ounce cilantro sprigs (about 1/2 packed cup)
• freshly squeezed juice from 1/2 a lemon
• plain whole-milk Greek yogurt, for serving
• 2 tablespoons extra-virgin olive oil

1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
7. Incorporate the fresh lemon juice.
8. Taste and adjust seasonings if needed, and divide among 4 bowls.
9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

Ina Garten’s Roasted Vegetable Lasagna

Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.

This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.

It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉

Yield: Serves 10

• 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
• 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
• 2/3 cup extra-virgin olive oil
• 1 T dried oregano
• Kosher salt and freshly ground black pepper
• 5 cloves garlic, minced
• 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
• 16 ounces fresh whole-milk ricotta
• 10 ounces creamy garlic-and-herb goat cheese, at room temperature
• 2 large eggs, lightly beaten
• 1/2 cup chopped fresh basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese, divided
• 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
• 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)

1. Preheat the oven to 375°F preferably on convection roast.
2. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
3. Brush them generously with the olive oil on both sides, using all of the oil.
4. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
5. Roast for 25 minutes, rotating after 15 minutes.
6. Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
7. Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
8. Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
9. Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
10. Arrange a third of the vegetables on top, then a layer of the noodles (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
11. Repeat twice, starting with the marinara.
12. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
13. Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
14. Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
15. Allow to rest for 10 minutes and serve hot.

Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.

Roasted Cauliflower Soup with Hazelnuts & Bacon

Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂

This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!

• ½ cup raw hazelnuts
• 2 T baking soda
• 1 medium head of cauliflower (about 2 pounds), cut into small florets
• 2 T extra-virgin olive oil, plus more for drizzling, optional
• coarse salt and freshly ground pepper
• 4 slices thick-cut bacon (about 4 ounces)
• 1 small fennel bulb, chopped
• 1 small onion or ½ of a large onion, chopped
• 3 garlic cloves, finely chopped
• ⅓ cup dry white wine or water
• 6 cups chicken stock
• ¾ cup heavy cream
• 2 bay leaves

1. Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
2. Preheat oven to 350°, preferably on convection roast.
3. Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
4. While the nuts are cooling, increase oven to 400°, preferably on convection roast.
5. Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
6. Meanwhile, cut bacon crosswise into ½” pieces.
7. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
8. Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
9. Add wine and cook until mostly evaporated, about 5 minutes.
10. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
11. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
12. Pluck out bay leaves; discard. Let mixture cool slightly.
13. Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
14. Season with salt and pepper, to taste.
15. Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

One Year Ago: Breakfast Sausage, Egg, & Cheese Muffins

Two Years Ago: Cheesy Pasta Casserole with Wild Mushrooms

Three Years Ago: Gemelli with Mushrooms & Ricotta

Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce

Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)

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.

One Year Ago:

• Ottolenghi’s Tomato & Pomegranate Salad

Two Years Ago:

• Quick Zucchini Lasagna
• Roasted Zucchini Parmesan with Fresh Tomato Sauce

Three Years Ago:

• Silky Zucchini Soup
• 5-Minute Dips

Four Years Ago:

• Escalivada or Grilled Vegetable Salad with Parsley Vinaigrette
• Summer Vegetable & Nectarine “Ceviche”

Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip. 🙂 Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

• 2 ears corn, shucked
• 1 T vegetable oil
• coarse salt and freshly ground black pepper
• 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
• 2 garlic cloves, cut in half
• 1/4 cup crema mexicana or sour cream
• 3 T crumbled feta
• lime wedge
• cilantro leaves
• chili powder

1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
4. Mix crema mexicana or sour cream with feta.
5. Smear toasts with crema mixture. Top crema with grilled corn.
6. Squeeze a lime wedge over each.
7. Garnish with cilantro leaves and sprinkle with chili powder.

One Year Ago:

• Warm Corn Chowder Salad with Bacon

Two Years Ago:

• 5-Minute Dips
• Grilled Radicchio

Three Years Ago:

• Bruschetta Rossa
• Catalan Tomato Bread
• Grilled Corn Salad