Caramelized Zucchini Phyllo Pie with Corn & Herbs

This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.

The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.

Yield: Serves 6

  • 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
  • 1 1/2 pounds zucchini (about 3 medium)
  • 2 medium-large shallots
  • 5 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon water
  • 2 large eggs
  • 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
  • 3 tablespoons coarsely chopped fresh dill
  • 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
  • 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
  • 3 ounces feta cheese (about 1/3 cup crumbled)
  • hot sauce, for serving (optional)
  1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
  2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
  3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
  4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
  5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
  6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
  7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
  8. Whisk 2 large eggs in a large bowl.
  9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  10. When the squash is ready, add it to the bowl and stir to combine.
  11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
  12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
  13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
  14. Spread the zucchini mixture into the skillet in an even layer.
  15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
  16. Gently brush any remaining oil over the phyllo.
  17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
  18. Let sit 10 minutes before slicing.
  19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ina Garten’s Caramelized Onion, Tomato & Goat Cheese Tarts

One of my friends frequently serves these tarts when entertaining with rave reviews. She describes them as “flavor bombs!” 🙂 I loved them so much, I have also served them on more than one occasion myself.

The tarts can be formed into rectangles on sheet pans, or into rounds on pizza tins. Square pieces are perfect appetizer portions. As they are a bit time consuming to prepare, the tarts can be assembled a day prior to baking and serving. To limit the amount of moisture on the crust, it is important to not to incorporate too many tomatoes.

The recipe was adapted from Barefoot Contessa Back to Basics, via Food Network.com, contributed by Ina Garten. I doubled the recipe, modified the proportions, and made large tarts rather than individual tarts.

Yield: Two 12-inch tarts

  • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
  • extra virgin olive oil
  • 8 cups thinly sliced yellow onions (about 3 large onions)
  • 6 large garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons dry white wine
  • 4 teaspoons minced fresh thyme leaves
  • 1/2 cup freshly grated Parmesan, plus more for garnish
  • 6 to 8 ounces garlic-and-herb goat cheese (I used Trader Joe’s herb-goat cheese)
  • 1 pound Campari or small “on-the-vine” tomatoes (about 3 per tart), or 2 large tomatoes, cut into 8 (1/4-inch-thick) slices
  • 6 tablespoons julienned basil leaves, divided
  1. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 12 by 12-inch square. Fold the corners in to form a circle. Repeat with the second pastry sheet. (Alternatively, the pastry can be kept in a rectangle, lightly rolled until smooth.)
  2. Place the pastry circles on 2 pizza pans lined with parchment paper and refrigerate until ready to use. (If using rectangles, place the pastry on 2 rimmed sheet pans lined with parchment paper.)
  3. Preheat the oven to 425 degrees F, preferably on convection.
  4. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
  5. Add 1 teaspoon salt, 1/2 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  6. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry.
  7. Prick the pastry inside the score lines with the tines of a fork and sprinkle 4 tablespoons of grated Parmesan on each round, staying inside the scored border.
  8. Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
  9. On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
  10. Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
  11. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  12. Bake for 25 minutes on convection, or until the pastry is golden brown. The bottom pan may need an extra few minutes in the oven.
  13. After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
  14. Serve hot or warm.

Smitten Kitchen’s Creamed Spinach

This was a belated side dish to add onto my husband’s celebratory birthday meal. We love drawn out celebrations. 😉 (We also wanted to spread out our indulgences!)

This classic recipe was adapted from Smitten Kitchen.com; I modified the proportions and method. I may add shallots instead of yellow onion next time. It was fabulously rich and delicious.

Yield: Serves 6

  • 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I used baby spinach)
  • 1 3/4 cups whole milk and/or heavy cream (I used 1 cup whole milk & 3/4 cup heavy cream)
  • 1/2 of a large onion or 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • pinch of freshly grated nutmeg
  1. Wash your spinach well but no need to spin or pat it dry.
  2. Place spinach in a large pot over high heat. (I used a pasta pot without the insert.) Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
  3. Press or squeeze out the excess liquid any number of ways, either by using a potato ricer (my favorite method), wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
  4. Coarsely chop the wrung-out spinach.
  5. Wipe out large pot so you can use it again. (I actually used a medium saucepan instead.)
  6. Heat milk or cream in a measuring cup in the microwave or in a small saucepan over moderate heat, stirring, until warm. Keep warm. (If using the microwave, heat the mixture immediately before using.)
  7. Meanwhile, cook onion and garlic in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
  8. Whisk in flour and cook roux, whisking, about three minutes.
  9. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
  10. Stir in nutmeg, chopped spinach, and salt and pepper to taste and cook, stirring, until heated through.

Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

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.

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.

Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!

This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.

Yield: Serves 4

For the Rice Bowl:

  • 2/3 cup brown Basmati rice
  • 1/3 cup wild rice
  • 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
  • 1 cup broccoli pesto (recipe below)
  • 3 T extra-virgin olive oil
  • 10 ounces sliced wild mushrooms (I used cremini mushrooms)
  • Kosher salt and freshly ground black pepper, to taste
  • finely grated Parmigiano-Reggiano, for garnish
  1. Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
  2. Meanwhile, in a large skillet, heat the oil over medium heat.
  3. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
  4. Add the broccoli pesto and cook stirring for 1 minute.
  5. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
  6. Add the remaining  1/4 cup broth and salt and pepper, to taste.
  7. To serve, spoon into bowls and sprinkle with freshly grated cheese.

For the Broccoli Pesto:

Yield: about 2 cups

  • 1/2 cup slivered blanched almonds or chopped walnuts
  • 6 ounces broccoli, trimmed if necessary and coarsely chopped
  • 1/4 cup chopped scallions
  • 2 ounces Parmigiano-Reggiano, finely grated
  • 3 T extra virgin olive oil
  • 3 large garlic cloves, minced
  • Kosher salt and freshly ground black pepper to taste
  1. Preheat the oven to 350 F, preferably on convection.
  2. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
  3. Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
  4. Pulse until the mixture is finely chopped but not pureed.
  5. Transfer the pesto to a bowl and stir in salt and pepper to taste.
  6. Use as directed in recipe.

Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.

Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

  • 5 cups of broccoli florets and stems (pieces should be of similar size)
  • 1 large bunch scallions (I used 7)
  • 6 large eggs
  • 2 1/4 tsp Kosher salt
  • 1 1/2 T granulated sugar
  • 2 T soy sauce
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 4 large garlic cloves, grated
  • 6-7 T vegetable oil, divided
  • 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
  • 4 T toasted sesame oil
  • 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

  1. Place broccoli to a medium bowl.
  2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
  3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
  4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
  5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

  1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
  2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
  3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
  4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
  5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
  6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
  7. Return veggies to skillet and toss well to combine.
  8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

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