Tag Archives: Recipes

Artichoke & Spinach Stuffed Shells

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Last night was one of those nights when you go through everything you have in the kitchen and try to come up with something creative just so you don’t have to go to the store. I looked around and had an onion, spinach, a can of artichokes, and some leftover pasta shells. Done…stuffed shells it is! This could not have been easier, and it was pretty good for an experimental dinner!

Ingredients: Serves 3
1/2 box jumbo pasta shells
1 cup ricotta cheese
(half) 14oz can whole artichokes, roughly chopped
1 1/2 cups fresh spinach, roughly chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
1 can tomato sauce (if no herbs, add a big pinch of dried basil, oregano, salt and pepper)
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Small handful fresh chopped basil, for serving (optional)
Olive oil
Salt and pepper, to taste

Preheat the oven to 350 degrees. Get a large pot of salted water boiling and cook the pasta shells as directed. Make sure not to overcook them as they will continue to cook in the oven.

Head some olive in a large pan, add the garlic, onion, and a little salt and pepper. Cook for about 1-2 minutes, then toss in the chopped spinach and artichokes and cook for another 4-5 minutes. Let cool slightly. In a large bowl mix together the ricotta, cooked vegetables, and a good pinch of salt and pepper. Pour some of the tomato sauce on the bottom of a baking dish, then fill each pasta shell with some of the filling and place in a single layer. Cover the shells with some more pasta sauce, and top with a sprinkle of grated Parmesan cheese and shredded mozzarella. Cover with aluminum foil and place in the oven for 20-25 minutes. Remove the foil and cook for another 5 minutes. Top with some fresh chopped basil and serve.

Spicy Okra With A Tangy Aioli & Roasted Cabbage With Blue Cheese

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This week my friend and I got fancy in the kitchen and made a GREAT dinner. We had recently tried some roasted cauliflower with an amazing buttermilk dressing, so that was our inspiration for the roasted okra. It was delicious! The okra was pretty spicy, so the tangy aioli helped to cool it down a bit. As for cabbage, we decided to just simply roast it and top it with some blue cheese knowing it would go well with the skirt steak we were making. Overall a really awesome meal- food is always best when shared with a friend!

We had these two dishes on the side of our skirt steak, which we simply pan seared with salt and pepper, and topped with cooked onions, parsley, and a few fingerling potatoes.

Roasted Purple Cabbage With Blue Cheese

Ingredients:
1 small purple cabbage, cut in half then into 1/2 inch thick slices
Olive oil
1/2 cup blue cheese crumbles
Salt and pepper, to taste

Preheat oven to 400 degree. Place cabbage slices on a baking sheet and drizzle with some olive oil and a little salt and pepper. Roast for 30-40 minutes or until it begins to brown. Top with bleu cheese and place back in oven for 5 minutes.

Roasted Okra With A Tangy Buttermilk Aioli:

Ingredients:
1/2 pound fresh okra, some halved the long way some kept whole
3 garlic cloves, minced
1/2 tablespoon red pepper flakes
1/4 cup olive oil, plus 3 tablespoons for the aioli
Big pinch of sea salt
Big pinch of black pepper
1/2 small onion (or 1 shallot) finely chopped
3 tablespoons buttermilk (to make buttermilk, just add 2 tablespoons lemon juice to 1 cup whole milk)
3 tablespoons crème fraiche
1 small lime, juiced
Small handful fresh parsley, chopped

In a large skillet, add 1/4 cup olive oil, garlic, and red pepper flakes. Cook for about 5 minutes then add in the okra. Cook for about 10-15 minutes or until slightly charred.

While the okra cooks make the aioli. Mix together the 3 tablespoons olive oil, buttermilk, crème fraiche, lime juice, onion, and a pinch of pepper. Set in fridge until ready to use. (I forgot to take photos of the aioli when making it!)

To plate, drizzle a good amount of aioli onto a plate, then top with the roasted okra and a little more aioli sauce. Finish with some fresh parsley and serve right away.

 

Garlic Scape & Dandelion Green Pizza With Sweet Sausage

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I know I make a lot of pizzas, but I am forever curious about the different kind of funky ones I can make- and 99% of the time they taste awesome, which is a pretty high percentage in pizza land. This week I got garlic scapes which I have anxiously been waiting, as well as some dandelion greens which happen to be one of my favorite greens lately…they’re so great just simply sautéed. Anyway, I went over to my friend Meghan’s house and cooked us a pizza while we drank a very large bottle of wine. Overall a great night with some great local ingredients!

Ingredients:
1 small bunch dandelion greens, thick stems partially trimmed
3 garlic scapes
1 medium mozzarella ball
1/2 cup fresh ricotta cheese
2 sweet Italian sausage links, casings removed
1 fresh pizza dough
Salt and pepper

Preheat the oven to 385 degrees. Start roasting the garlic scapes in the oven with a little olive oil for about 10 minutes or until soft, but be careful not to burn them. While those cook, sauté the dandelion greens in a skillet with some olive oil, salt and pepper. Set all the veggies aside once cooked. Next, brown the sausage and break it up well into crumbles. On a floured surface, roll the dough out into a large circle (or two circles if you have smaller pans like we did) To make the pizza, place the rolled dough on a baking sheet covered in parchment paper. Spread the mozzarella and ricotta all over the bottom, then top with dandelion greens, garlic scapes, and sausage. Cook for 20 minutes or until the bottom is golden and the toppings are melted and bubbling. Top with some fresh cracked pepper and a large bottle of wine!

Spring Onion Fritatta With Broccolini & Potato

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This weekend I stayed at my sisters apartment and brought my CSA goods to see what we could whip up. We ended up making a spring frittata that was really yummy and perfect for a light meal during this hot week. Perfect for any time of day, too!

7 eggs
1/3 cup milk
1 large yellow potato, sliced and chopped
1 garlic scallion, sliced (or 1 large garlic clove- I just happen to have garlic scallions from my CSA!)
2 spring onions, thinly sliced
1/2 cup broccolini, roughly chopped
1/8 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped (for topping, optional)
Olive oil
Salt & pepper

Add some olive oil to a large pan and cook the potatoes for about 3-4 minutes. Next add the garlic scallions, broccolini, onions, then salt and pepper to taste. Cook for about 4-5 minutes or until the onions and broccolini are soft. In the meantime, whisk the eggs really well with water and pinch of salt and pepper.

Remove a little less than half of the veggies/potatoes from the pan and set aside. Place the rest of the mixture in a pie dish or baking dish and pour the eggs over the top. Place in the oven for 15 minutes then remove and add the rest of the veggies as well as the cheese and cook for another 15 minutes. Top with some fresh parsley and serve!

Minty Pea Orecchiette With Sausage & Artichokes

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This was a random weeknight pasta that was created using existing ingredients in my fridge. Sometimes I think the best meals are made that way- by grabbing what you have and experimenting! My mom is really great at opening the fridge and making something out of nothing, so maybe I picked this skill up from her (hi mom!) The whole meal took about 30 minutes and was really great. The pea and mint sauce gave it a fresh Spring taste. I think it would actually be a nice cold pasta salad as well, maybe swapping out the sausage for cherry tomatoes.

Ingredients:
2 cups frozen peas, defrosted
1/3 cup grated Parmesan cheese
1 tablespoon fresh mint
6 tablespoons olive oil (or more as needed)
16 box Orecchiette pasta
2 sweet Italian sausage links, removed from casing
1 can artichokes, quartered
Salt and pepper, to taste

Start by making the pea and mint sauce. Add the peas, mint, and Parmesan cheese to a food processor and blend until combined. With the motor running, add the olive oil until smooth. It will be a thicker sauce. Salt and pepper to taste, then set aside. Next, add the pasta to a pot of salted boiling water and cook per the box instructions. At the same time, brown the sausage and artichokes in separate pans. Once the pasta is ready, toss with the pea and mint sauce then add the sausage and artichokes! Top with a little grated cheese.

 

Celeriac & Potato Mash With Lemony Meatballs

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I had heard of celeriac mash before but never tried it, so this week I gave it a shot. It was really great, as if eating mashed potatoes but with a little hint of celery in them. I had some lemons as well and though I would make some meatballs and pour the sauce over the mashed celeriac. YUM! It was fairly easy to make and a nice weeknight meal. I usually make my meatballs with a pork/beef mixture but could only get beef at my grocery store this week. I think next time a little fennel seeds might be good in the meatballs too!


Celeriac & Potato Mash:
1 medium celeriac (aka celery root) peeled and cut into 1/2 inch chunks
2 medium red potatoes, skin on and cut into 1/2 inch chunks
1/2 small shallot, simply smashed once as you would a garlic clove
1/4 cup milk
2 tablespoons butter
Salt and pepper, to taste

Meatballs: (Adapted from The Kitchn)
1/4 cup Italian breadcrumbs
1 small yellow onion, minced
1 lb ground pork/beef mixture
1 egg, beaten
1/4 cup grated Parmesan cheese
1 teaspoon finely chopped thyme
1/8 teaspoon cayenne pepper
2 small garlic cloves, minced
1 teaspoon lemon zest
Olive oil
Black pepper
Salt

Lemon Sauce:
1 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup lemon juice
Black pepper, to taste

To make the mash- place the celeriac and shallot in a saucepan with enough water to cover it by an inch or so. Bring to a boil, then add the potatoes. Cook for about 10 minutes or until everything is fork tender. Drain the water and toss the shallot, then add the milk and butter and wash away! Salt and pepper to taste. Set aside until ready to serve. If it dries out, just add a little more milk when warming it back up.

Next make the meatballs. Start by sautéing the onion in a little olive oil. Once it is slightly softened, add the garlic and cook for another minute. Season with a mini pinch of salt and pepper, then set aside to cool. In a large bowl, mix together all of the ingredients with your hands- meat, breadcrumbs, onion, Parmesan cheese, thyme, lemon zest, cayenne, and a little salt and pepper. Form the mixture into golf ball sized balls and place on a plate until ready to cook.

In a large skillet, drizzle some olive oil and place the meatballs in one uncrowded layer. While cooking, constantly turn them so they cook evenly and don’t get stuck to the pan. Cook them most of the way, but not all the way, as they will finish cooking in the pan with the sauce later. Place on a plate and immediately make the sauce.

While the pan is still hot, add the chicken broth and white wine, scraping any bits from the bottom of the pan. Simmer until reduced by at least a third. Add the lemon juice, thyme, and pepper. Toss the meatballs back in and let cook for about 5-10 minutes, or until fully cooked (but not over cooked, as it is easy to do!) Serve over celeriac and potato mash, and pour the remaining lemon sauce over top. Sprinkle with a little extra Parmesan cheese and enjoy!

 

 

Beet Carpaccio With Oranges, Goat Cheese & Chive Vinaigrette

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I normally roast beets when I eat them, but chioggia beet are just so beautiful when you slice them raw, that I wanted to make something a little more special with them to showcase the gorgeous colors and patterns they have. I decided to slice them very thin with my mandolin and make a vegetarian “carpaccio” with a tangy chive vinaigrette to go with it. It was delicious! The sweet oranges, creamy goat cheese, and tangy dressing were great together. And the whole meal only took about 15 minutes!

Ingredients: (serves two)

Chive Vinaigrette:
1/3 cup fresh chives, chopped
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup white wine vinegar
1/3 cup olive oil
Pepper

Other:
2 medium beets, sliced very thin
2 medium oranges (I used tangelos) sliced 1/4 inch thick
1 carrot, peeled into ribbons
4 tablespoons goat cheese

Start by making the vinaigrette. Add the chives, mustard, vinegar, honey, and pepper to a food processor and blend well. With the motor still running, slowly add in the olive oil. Set aside. Next, thinly slice your beets, preferably with a mandolin if you have one. Place them on a plate slightly overlapping each other. Peel the oranges down to the flesh, (removing all of the white) and cut them crosswise into 1/4 inch slices. Add those to the plate as well as the shaved carrots. Drizzle with chive vinaigrette and top with rumbled goat cheese!

 

Prosciutto Wrapped Potatoes With Ramp Chimichurri Sauce

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It’s ramp season!!! I’ve been waiting for them to pop up and was super excited when I got some in my CSA bag this week. Ramps are little onions that are only in season for a very short period of time in the Spring. They have small bulbs on the bottom, and leafy greens on the top. All of which are edible and delicious! I made a chimichurri sauce using the ramps, which was really fresh and flavorful. It could be used on a variety of things really, from chicken or steak to a simple plate of roasted vegetables! I was only planning on eating a few then taking the rest to work tomorrow….but I ate all of them. Every single last one. I guess that’s a good sign though!

Ingredients:

Chimichurri Sauce (from Sweet Paul)
1/2 cup ramps, leaves and bulbs separated
1 cup fresh parsley
1 cup fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flaked
1/3 cup olive oil
2 teaspoons red wine vinegar

Other:
1/2 pound fingerling potatoes
4 oz prosciutto
Olive oil
Pepper

Preheat oven to 425 degrees. Start by making the chimichurri sauce. In a pot of boiling water, boil the stems/bulbs of the ramps for 3 minutes, then add the leaves and cook for one more minute. Remove and run under cold water to stop the cooking. Add the ramps, cilantro, parsley, salt, pepper, and chili flakes to a food processor. Blend until mixed well, then slowly add the olive oil a little at a time, followed by the red wine vinegar. Set aside until ready to use.

Next, cook the potatoes. Place the potatoes in a medium pot and cover with cold water. Add a pinch of salt and boil for about 6 minutes. You do not want to cook them all the way, otherwise they will dry out in the oven. Remove and set aside until slightly cooled. Place potatoes on a baking sheet and drizzle with a little olive oil. Sprinkle some pepper, then cook for 10 minutes, flipping half way through. Once they are cooked, remove from the oven but keep the oven on. Cut the prosciutto in half the long way so each slice is about 1 inch thick or so. Place the potato on one end of the prosciutto and roll it up. Continue with the others then place back on the baking sheet. Cook in oven for about 5 minutes or until the prosciutto is crispy.

Add the potatoes to a dish and spoon some chimichurri on top!

Thai Kale Salad With Coconut Chicken & Spicy Peanut Sauce

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This week I went over to my best friend Meghan’s house to cook up a nice CSA inspired dinner. We decided to make a Thai kale salad topped with coconut chicken. It came out super good! She is an amazing cook and has a way of throwing things together that you wouldn’t think to try. We want to make a cookbook someday, so maybe this is the first recipe to get it started! Which reminds me, anyone want to fund our cookbook dreams? We will repay you with good food and a lot of high fives….totally worth it!

Main:
1 lb chicken
1/2 cup shredded unsweetened coconut
1/2 cup panko (we used a Tokyo style panko mix w/sesame seeds, garlic, onion, pepper & mustard seeds)
1/4 cup all purpose flour
2 large eggs, whisked
4 cups lacinato kale, de-stemmed and chopped
3 medium carrots, thinly sliced
1 large watermelon radish, thinly sliced
6 scallions, whole
4 garlic cloves, roasted whole
Non-stick coconut spray (or regular)
Salt and pepper, to taste

Spicy Peanut Sauce:
1/4 cup peanut butter
1 tablespoon soy sauce
1/2 fresh lime, juiced
2 tablespoons Mike’s Hot Honey (or 2 tablespoons honey and 1/4 teaspoon chili powder)
1 teaspoon white wine vinegar
1/4 cup hot water, to use as needed

Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray. Make your little chicken station with the coconut and panko mixed together in one bowl, your flour in a separate shallow dish, and your whisked egg in another separate bowl. Season the chicken with a little salt and pepper, then dip it in the flour, followed by the egg, and lastly the coconut panko. Place all the chicken on the baking sheet and bake for 10 minutes on one side, then flip and cook for another 10 minutes. You’ll want then to be nice golden brown color. During this time, also add your whole scallions and garlic to a separate baking sheet and cook for about 15 minutes, or until the garlic is squishy and the scallions are slightly charred.

While the chicken cooks, make the peanut sauce by simply mixing the ingredients together (expect for the water.) Add tiny bits of hot water until your dressing has the consistency you like.

To assemble, place you kale, radish, carrot, and scallions in a large bowl. Break up the garlic with your fingers and sprinkle that in as well. Add the coconut chicken, and pour over the desired amount of peanut sauce! Alternatively, you can toss the kale in the peanut sauce before plating as well.

 

 

Potato Kale & Goat Cheese Galette With Spiced Honey

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You can pretty much turn any ingredients into a yummy galette! I’ve used a variation of root vegetables in the winter months, and fresh berries in the summer. You can’t really go wrong! The hardest part I think is the crust- it’s important that the butter is very cold when you’re working with it, otherwise the dough will just crumble when you’re rolling it out. A great trick which I recently learned, is to roll the dough out on a large piece of saran wrap then simply flip it over onto your baking sheet when ready! It really helps it from breaking on you.

This one recipe that I threw together tonight was really delicious, but I do think I will add more cheese next time to make the inside gooey-er. I’m thinking if I mix the goat cheese with a 1/2 cup or so of ricotta cheese then it will add a nice texture. I also added some spiced honey which I bought at Bedford Cheese Shop in Brooklyn (or you can buy here) which I thought added a fun kick to it. You could always use plain non-spicy honey as well.

Ingredients:

Dough-
3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
3 tablespoons ice water

Other:
3 medium red potatoes, cut into 1/4 inch slices
1 small bunch kale, de-stemmed and roughly chopped
2 ounces goat cheese
Olive oil
Salt and pepper, to taste
Spiced (or regular) honey, to drizzle

To make the dough, place the all-purpose flour, semolina flour, and salt into the food processor. Pulse to combine. Add the cold butter (make sure it is cold!) and pulse until the mixture is combined and the texture resembles small peas. Add the ice water one tablespoon at a time while pulsing, you will know it is done when it sticks together without crumbling. Beware of over mixing! Place dough on a lightly floured surface and form into a disk shape. Wrap with plastic wrap and place in the refrigerator for 30 minutes (or up to 24 hours.)

Preheat oven to 350 degrees. Place sliced potatoes on a baking sheet with some olive oil, salt, and pepper. Bake for about 20 minutes or until fork tender. In the meantime, toss the kale in some olive oil and saute for about 5 minutes.

Remove dough from the fridge and roll it out on a floured surface until you have a 12 inch circle. Place on a baking sheet covered with parchment paper and put back in the fridge for about 5-10 minutes. Assemble your galette by starting with a layer of potatoes, leaving a 1-2 inch boarder around the edges. Next add the kale, followed by the goat cheese. Repeat with 3 ingredients. Gently fold the sides of the dough over the edges. Place in oven for 30 minutes, then remove and drizzle with honey. Let cool for 5 minutes before eating!