Tag Archives: Healthy

Marmitako—Basque Tuna Stew

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There is nothing better than a warm and comforting stew on a cold day, it takes all the chills out of your body and fills you with nothing but comfort. However, this tuna stew is equally welcome on a bright Spring Day. And since The Hubs loves all-things Spanish, making the dish was a no-brainer.

Marmitako is really quite simple to make and you don’t need any special equipment, just a standard stock/braising pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.

We made numerous changes to the original recipe, which included doubling most of the vegetable ingredients. Some of the timing was altered also to cook the potatoes 5 minutes longer, and the tuna cubes 5 minutes less. All of the changes are noted below.

Marmitako - Basque Tuna Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fillets fresh tuna
  • 1/4 cup extra virgin Spanish olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 medium Yukon gold potatoes
  • 1 can fire-roasted diced tomatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 cup white wine
  • 2 1/2 cups fish broth, preferably homemade
  • Sea salt
  • Freshly cracked black pepper
  • Fresh parsley

Directions

  1. Begin by cutting all the vegetables first, 4 minced cloves of garlic, diced onion, diced red bell pepper, dice green bell pepper and cut 2 medium Yukon gold potato into 1/2-inch cubes.
  2. Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil gets hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes.
  3. Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat.
  4. While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes.
  5. After leaving the stew to simmer for 25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 5 minutes.
  6. Transfer the tuna stew into shallow bowls and garnish each one with fresh parsley

http://www.lynnandruss.com

Adapted from a recipe from Spain on a Fork

Spanish Braised Chickpeas with Tuna and Olives

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This simple and rustic Spanish recipe shows what a perfect match chickpeas and tuna are. Both ingredients have been eaten and enjoyed together throughout Spain for centuries. In this hearty dish they’re combined in a smoky tomato sauce made with garlic and onion, with a healthy measure of extra virgin olive oil to add depth and texture.

Robust ingredients commonly used in Spanish cooking are added, including sliced stuffed olives and red wine vinegar to heighten, but not overpower, the natural flavors of the other ingredients. The pairing of tuna and chickpeas isn’t only flavorsome, it also makes a very filling and nourishing meal that’s rich in both protein and fiber.

Serve this braise with crusty bread on the side to mop up every last bit of the luscious sauce, but you could also serve it with rice instead. Another accompaniment is crispy, golden pan-fried sliced potatoes, which is kind of like another classic Spanish recipe, Patatas Bravas. You could also use this mixture to stuff a baked potato, as a tasty empanada filling, or even served as a pasta sauce.

A rustic and flavorful Spanish dish of chickpeas cooked in a smoky tomato sauce, with canned tuna, and stuffed olives provided two hefty portions. Easily doubled for more diners. Our initial apprehension of too little tuna, was unfounded. We kept the ingredients the same as the original recipe and it was a perfect balance of flavors and textures.

Variations: Instead of canned chickpeas use white beans, or add some chorizo (cooked with the onion) in place of canned tuna. Serve with rice or potatoes instead of crusty bread.

Spanish Braised Chickpeas with Tuna and Olives

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra virgin olive oil
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped
  • 14 oz. canned diced tomatoes
  • 1 Tbsp. tomato paste
  • ½ cup water
  • 1 tsp. red wine vinegar
  • ½ tsp. Spanish smoked paprika (or use 1 tsp. regular paprika)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 14 oz. can chickpeas, rinsed and drained
  • 6 o.z can tuna, drained and broken into chunks
  • 10 pimento-stuffed olives, sliced into thin rounds
  • 1 Tbsp. finely chopped fresh flat-leaf parsley

Directions

  1. Heat 3 tablespoons of the oil in a frying pan over medium heat and cook the onion for 6 minutes, stirring occasionally.
  2. Add the garlic and cook 2 minutes.
  3. Add the tomatoes, tomato paste, water, vinegar, paprika, salt and pepper. INCREASE the heat to high and bring to a boil, then cover with a lid, reduce the heat and simmer for 10 minutes.
  4. Add the chickpeas, stir to combine, cover and simmer for 10 minutes, stirring occasionally.
  5. Stir in the tuna, olives, parsley and reserved tablespoon of oil.

http://www.lynnandruss.com

Original receipe by Trudy for Mediterrasian

Rice Noodle Salad

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This Asian salad can stand on it’s own, perhaps with a smattering of chopped peanuts, or as a compliment to a heftier stir-fry such as the Spicy Beef with Peanuts and Chiles that we paired it with. To amp up the flavor, we increased the amount of grated ginger to 1 tablespoon, added 1 tablespoon of rice wine vinegar, and lots of chopped fresh basil.

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Rice Noodle Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the dressing

  • ¼ cup fresh lime juice
  • 2 Tbsp. Thai fish sauce or 1 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 Tbsp. finely minced ginger (more or less to taste)
  • ½ tsp. red pepper flakes, or a pinch of cayenne
  • 2 Tbsp. Asian sesame oil
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. canola oil

For the Salad

  • 3 oz. dried rice noodles (rice sticks) or cellophane noodles
  • ½ small Napa cabbage or 1 romaine heart
  • 3 scallions, cleaned and thinly sliced on the diagonal
  • 1 cup coarsely chopped cilantro
  • 1 cup coarsely chopped basil
  • 1 medium carrot, grated or cut in fine julienne
  • Lettuce leaves for the bowl or platter (if not plating with the Rice Noodle Salad)

Directions

  1. Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
  2. Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender (ours took about 3 minutes). Drain well and coarsely chop using scissors or knife. Toss with all but 2 tablespoons of the dressing.
  3. Cut the halved Napa cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
  4. Pile the salad on a serving platter. Spoon on the remaining dressing, if any. Sprinkle with more basil and/or cilantro and serve.

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Adapted from a recipe by Martha Rose Shulman for NYTimes Cooking

Homemade Veggie Soup

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This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake. It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do. Take it from us!

This soup recipe is an amped up version of healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas. Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.

This soup recipe is similar to Italian minestrone soup, minus the pasta. Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one. Homemade vegetable soup is a great way to use up what veggies you have on hand, so feel free to substitute.

Homemade Veggie Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Extra Virgin Olive oil
  • 8 oz. sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp. ground coriander
  • ½ tsp. turmeric powder
  • ½ tsp. sweet paprika
  • Salt and pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 28-oz. + 1 14-oz. can whole peeled tomatoes, crushed by hand in large bowl
  • 2 bay leaves
  • ½ tsp. dry thyme
  • 6 cups vegetable broth (or chicken broth)
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts, optional

Directions

  1. Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. The finish: Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.

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Adapted from a recipe by Suzy Karadsheh

Ribollita

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Such a thing as too many veggies? This recipe adds a pound of kale—that’s right, a full pound—to softened onions, carrots and celery, combined with beans and tomatoes. It’s simply a matter of bringing the other vegetables to the party in a simmer, then adding the kale and topping with the thick, toasted, crusty slabs of multi-grain bread. The whole dish bakes in the oven for a few minutes to crisp the toast and the Parmesan.

Confession, the supermarket carried kale, but it was lousy looking at best, so we opted for the substitute of escarole. And for a time-saver we used canned cannellinis, in fact we used two cans, about double the original amount!

This might be just the ticket to feast on after indulging in all that rich food during the holidays. Make sure to get a thick crusty multi-grain loaf of bread that is cut into 1-inch thick slices and toasted. Add extra parmesan when serving, if desired.

Ribolita

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 Tbsp. minced garlic
  • Salt and ground black pepper
  • 2 cups cooked or canned cannellini beans
  • 1 15-oz. can whole peeled tomatoes
  • 4 cups vegetable stock or water
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 lb. chopped kale or escarole
  • 4 large, thick slices whole-grain bread, toasted
  • 1 small red onion, thinly sliced
  • ½ cup freshly grated Parmesan

Directions

  1. Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  2. Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
  3. Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  4. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

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Adapted from a recipe by Mark Bittman for NYTimes Cooking

Parsnip Purée

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Sometimes we desire something a bit more upscale than plain mashed potatoes (which I dearly love). So when I ran across this Parsnip Purée recipe from Ina Garten, I knew instantly that we had to make this side dish. And it is about as easy as a side dish gets, seriously (just take a look at the abbreviated ingredients list).

Parsnips are really delicious and so under-appreciated. The versatile veggie is the essence of parsnip-ness with just a little butter that generates that sigh of pure satisfaction. A sensational, silky-smooth, slightly assertive side that you’ll be pairing with any number of main dishes. The first time out of the gate, it accompanied a seared sirloin steak, but we are imaging all of the other possibilities such as roast chicken, pork loin, salmon, leg of lamb…

Make sure to put it on your short list!

Parsnip Purée

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. parsnips, scrubbed, sliced ¾” thick
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, diced
  • Chopped fresh chives for garnish, optional

Directions

  1. Place 1½ pounds parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 tablespoon kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
  2. With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
  3. Add 2 tablespoons unsalted butter, diced, and ½ teaspoon freshly ground black pepper and purée until combined. Taste for seasonings, sprinkle with fresh chives and serve hot.

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Recipe courtesy of Ina Garten

Roasted Winter Squash with Lime, Chili and Cilantro

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This time of year, squashes have their moment(s) in the sun. Here, the roasted squash shines when using spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; while brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash.

Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option. With no kabocha to choose from, we opted for the acorn squash.

This recipe would make for a nice side dish on your Thanksgiving table. Just sayin’… OR, pair it with Pan-Seared Bone-in Pork Chops, a fabulous cool weather meal.

Roasted Winter Squash with Lime, Chili and Cilantro

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
  • 1/4 cup packed brown sugar
  • 2 1/2 lb. kabocha squash OR two 1¼-lb. acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
  • Kosher salt and ground black pepper
  • 2 medium garlic cloves, thinly sliced
  • 1 or 2 serrano OR Fresno chilies, stemmed and sliced into thin rings
  • 1/3 cup lightly packed fresh cilantro

Directions

  1. Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves.
  2. On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes.
  3. Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes.
  4. Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Vegan Crispy Spiced Chickpeas

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When cooking chickpeas, most recipes call for roasting them in the oven, but they never really crispen up enough. And when you crave a crunchy snack, roasting just won’t do the trick.

Switching to the stovetop and frying the chickpeas in olive oil provides the big crunch factor. A quick toss in a sweet-and-savory mixture of sugar and smoked paprika makes the chickpeas incredibly addictive.

To begin with, make sure to dry the chickpeas thoroughly with paper towels before placing them in the oil. In order to get crisp chickpeas, it’s important to keep the heat high enough to ensure the oil is simmering the entire time.

After about 12 minutes, test for doneness by removing a few chickpeas and placing them on a paper towel to cool slightly before tasting. If they are not quite crisp yet, continue to cook 2 to 3 minutes longer, checking occasionally for doneness.

Once I tasted them, I could hardly stop. What a great flavorful snack to munch on!

Vegan Crispy Spiced Chickpeas

  • Servings: Yields 2 cups
  • Difficulty: easy
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Ingredients

  • 1 tsp. smoked paprika
  • 1 tsp. organic sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup extra-virgin olive oil
  • 2 15-oz. cans chickpeas, rinsed and patted dry

Directions

  1. Combine paprika, sugar, salt, and pepper in large bowl. Heat oil in Dutch oven over high heat until just smoking. Add chickpeas and cook, stirring occasionally, until deep golden and crisp, 12 to 15 minutes.
  2. Using slotted spoon, transfer chickpeas to paper towel–lined baking sheet to drain briefly, then toss in bowl with spice mix. Serve. (Chickpeas can be kept at room temperature for up to 2 hours.)

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Recipe from America’s Test Kitchen

Salmon with Barigoule

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As a Milk Street article informed us, barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions.

Here, cremini mushrooms are added for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, use canned artichokes rather than fresh, but to keep their flavor as bright as possible, cook them in the broth only for as long as it takes to heat them through.

Our changes? Instead of four, 6-ounce filets, we bought a 1 1⁄2-pound single filet and cut it into 3 strips, which gave each of us an 8-ounce portion. Similarly, 4 ounces of mushrooms just didn’t float our boat, so we doubled that amount to 8 ounces.

Another alteration was cutting the artichoke hearts in half instead of quartered, because they were on the small side to begin with. Finally, because our salmon filets were a bit larger, and the fact that prefer ours less translucent, we simmered them until they reached an internal temperature of 130°. All changes are noted below.

Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.

Salmon with Barigoule

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. salmon fillets, each about 1 inch thick
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini mushrooms, trimmed and thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • 2 medium shallots, chopped
  • 1 sprig tarragon, plus 2 Tbsp. chopped fresh tarragon
  • 1 cup dry white wine
  • 1 1/2 cups chicken broth or vegetable broth
  • 14 oz. can artichoke hearts, drained, cut into halves or quarters if whole
  • 2 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Season the salmon all over with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are browned, 4 to 6 minutes.
  2. Add the garlic, shallots, tarragon sprig and ½ teaspoon salt; cook, stirring often, until the garlic is golden brown, 1 to 2 minutes.
  3. Add the wine and cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
  4. Add the broth and bring to a simmer. Place the salmon boned side down in the pan, reduce to low and cook at a very gentle simmer, uncovered, for 5 minutes. Flip the fillets and cook until the thickest parts reach 130°F or are slightly translucent when cut into, about 5 minutes.
  5. Remove the pan from the heat. Using a wide metal spatula, transfer the salmon to wide, shallow serving bowls.
  6. Bring the broth to a simmer over medium-high, then add the artichokes and butter; cook, stirring, until the artichokes are heated through and the butter is emulsified into the sauce, about 1 minute.
  7. Off heat, taste and season with salt. Remove and discard the tarragon sprig, then spoon the mixture over and around the salmon and sprinkle with the chopped tarragon.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Tomato Salad with Tuna, Capers, and Black Olives

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Local tomatoes are king this time of year so we try to use them in a variety of ways almost everyday during the season. Here’s a simple summer tomato salad recipe that makes the most of—and uses up—some of the tomato bounty from your garden or local farm market.

America’s Test Kitchen (ATK) discovered that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. Another discovery was there’s no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

The amounts of the ingredients are subjective to your own preferences. If you prefer tuna packed in oil, go ahead and use it; in fact, save the drained oil from the tuna and use it instead of, or with, the remaining olive oil. No blanching or cooking needed here!

The olives, red onions and capers are boldly flavored Mediterranean standbys, typically a healthy diet to follow. It’s a great option to bring on a picnic or to enjoy lunch at your community pool.

While we are on the subject of great tomato recipes, I have to give a shout out to the Heirloom Tomato Tart (shown above) that I blogged about 4 years ago. If you are also interested in that recipe just click on the link. The tomato salad recipe is below.

Tomato Salad with Tuna, Capers, and Black Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. vine-ripened tomatoes
  • ½ tsp. table salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice from 1 lemon
  • 3 Tbsp. capers, chopped
  • 12 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
  • ¼ cup red onion, chopped fine
  • 2 Tbsp. chopped fresh parsley leaves
  • Ground black pepper
  • 1 6-oz. can solid white tuna in water, or oil-packed if preferred

Directions

  1. Core and halve tomatoes, then cut each half into 1/2″ thick wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
  2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  3. Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.

http://www.lynnandruss.com

Caprese Salad with a Twist

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Large, juicy, ripe heirloom or beefsteak tomatoes and fresh picked corn on the cob are two heavy hitters that shine from mid- to late-summer in our neck of the woods. For those few fleeting months we try to take advantage of the produce preparing them in a myriad of different ways. Often, the simple approach is just as tasty as a more complicated recipe such as a corn sauté or an heirloom tomato tart.

You may have enjoyed Caprese Salad before, but have you ever topped it with some grated lemon zest? This twist on the preparations adds a wonderful bright note that compliments the other flavors. Sun-ripened farmers market tomatoes are layered with creamy mozzarella and topped with aromatic fresh basil, sweet and tangy balsamic vinegar, and that aforementioned floral lemon zest.

To complete the meal, we boiled fresh ears of corn, and grilled a cedar-planked salmon with a North African spice rub—both of which took about the same amount of time to cook. Deliscioso!

Caprese Salad with Lemon Zest

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 large heirloom or beefsteak locally grown tomatoes
  • 6 oz. fresh mozzarella cheese, thinly sliced
  • Kosher salt
  • 1⁄4 cup packed fresh basil strips
  • 1 Tbsp. + 1 tsp. high quality extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • Zest from half a lemon
  • Cracked black pepper

Directions

  1. Cut tomatoes and mozzarella in even slices. Sprinkle evenly with kosher salt.
  2. Arrange tomato and mozzarella slices on a platter. Sprinkle evenly with basil strips.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Using a microplane grater, grate lemon zest directly over tomato platter.
  5. Garnish with cracked black pepper.

http://www.lynnandruss.com

Butter-Roasted Cabbage with Citrus and Mustard

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An interesting twist that elevates humble cabbage into something special. Softened butter is rubbed on edges of a cut head and then sprinkled with a fragrant combination of citrus zest, garlic and coriander. As the wedges roast, the exterior leaves become deeply browned and crispy, while the interior remains silky, sweet and tender. A bright, citrusy dressing completes the dish.

This side dish was born out of necessity. We were a few short days away from leaving for vacation, thus trying to use up any food that might spoil before we got back home. In our auxiliary refrigerator was a half-head of savoy cabbage which prompted us to look in our copy of Milk Street’s Vegetables cookbook for an appropriate recipe.

We had every ingredient on hand except for the hazelnuts (which is omitted in the list below) and decided to make it anyway, forgoing any nuts altogether. Since the half-head was just shy of 2 pounds, we kept all of the other staples at full value. As far as the herbs, we used a combination of chives and tarragon freshly picked from the garden.

NOTES: Don’t forget to allow the butter to soften. Make sure to line the baking sheet with foil (which I forgot to do).

Butter-Roasted Cabbage with Citrus and Mustard

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. coriander seeds, lightly crushed
  • 1 garlic clove, finely grated
  • 1 tsp. grated grapefruit OR lemon zest, plus a 1/2 cup of its juice
  • Kosher salt and ground black pepper
  • 4 Tbsp. salted butter, cut into 1-tablespoon pieces and softened
  • 2-lb. head of savoy OR napa cabbage, tough outer leaves removes, quartered
  • 2 Tbsp. whole grain mustard OR Dijon mustard
  • 2 tsp. honey
  • 2 Tbsp. chopped fresh tarragon OR fresh chives OR fresh flat-leaf parsley OR a combination

Directions

  1. Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil.
  2. In a small bowl, stir together the coriander, garlic, zest and 1/4 teaspoon each of salt and pepper.
  3. Using your hands and 1 tablespoon of butter per cabbage wedge, rub the butter on all sides and into the layers. Sprinkle the wedges evenly with the spice mixture, rubbing it in to adhere, reserve the bowl.
  4. Place cabbage wedges cut side down on the prepared baking sheet. Cover tightly with foil and roast until a skewer inserted into the thickest part meets little resistance, 20 to 30 minutes.
  5. Uncover the baking sheet and roast until the cabbage is deeply browned on all sides, about 15 minutes more, flipping halfway through.
  6. Meanwhile in the reserved bowl, whisk together the citrus juice, mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  7. Place wedges on a platter and drizzle each with 1 tablespoon of the sauce. Sprinkle with chopped herbs and serve with any remaining sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe in Milk Street’s “Vegetables” cookbook.

Easy Mushroom Ragù

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Mushrooms are widely known for their great taste and amazing health benefits. Packed with a ton of essential vitamins and minerals, they make for an excellent addition to your diet, adding flavor to many different recipes. Thank goodness we love them!

This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in about an hour. Three types of the funghi are incorporated in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken.

Classic or vegan mushroom ragù will keep in the refrigerator for up to 5 days in an airtight container; in the freezer for up to 6 months. To reheat, spoon the ragù sauce into a pot over medium heat until warmed through. If it has become too thick, add a little more liquid (water or vegetable broth) to loosen it a little.

Make it even a bit healthier by using a whole wheat pasta. Of course if you add grated cheese like we did, it is no longer vegan, but we were OK with that.

Easy Mushroom Ragù

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 to 3 carrots, peeled and chopped
  • 4 to 5 garlic cloves, minced
  • Kosher salt
  • 6 oz. portobello mushrooms, chopped
  • 6 oz. shiitake mushrooms, sliced
  • 8 oz. cremini mushrooms, sliced
  • 1 cup vegetable broth
  • ½ Tbsp. fresh thyme leaves
  • 1 tsp. dried oregano
  • ½ cup chopped fresh parsley, more for later
  • Black pepper
  • 1 cup dry red wine
  • 1 15- oz. can tomato sauce
  • 2 to 3 Tbsp. chopped hazelnuts (optional)

Directions

  1. In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit.
  3. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
  4. Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragù.
  5. To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
  6. Serve with your favorite pasta, polenta, or even pearl couscous

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadesh

Roasted Butternut Squash with Tahini and Za’atar

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This may be a new cool weather side dish favorite. A recipe from Milk Street, it combines roasted butternut squash and red onion, then finishes them with a tahini-lemon-garlic sauce and a dusting of za’atar—a Middle Eastern herb, spice and seed blend.

Before roasting, the squash and onion are tossed with olive oil and honey to encourage browning. After sprinkling on the za’atar, you scatter on chopped parsley or basil chiffonade for color and fresh, herbal notes.

Don’t worry if the pieces of squash are in different shapes; this is unavoidable. But when cutting the squash quarters crosswise, be sure they’re no thicker than ¾ inch and that the chunks don’t measure larger than 1½ inches in any dimension or they’ll take too long to roast.

We had less than half a red onion on hand, so we threw in a small shallot to help compensate. But the onion was so good roasted, that I want to make sure to have a large whole one when we make it again.

Roasted Butternut Squash with Tahini and Za'atar

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. plus 1 teaspoon extra-virgin olive oil
  • 1 Tbsp. honey
  • Kosher salt and ground black pepper
  • 2 lbs. butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick
  • 1 medium red onion, root end intact, cut into 1-inch wedges
  • 2 Tbsp. tahini
  • 4 tsp. lemon juice
  • 1 medium garlic clove, finely grated
  • 1 tsp. za’atar
  • ¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons

Directions

  1. Heat the oven to 475°F with a rack in the lower-middle position. In a large bowl, whisk together 2 tablespoons oil, the honey and ½ teaspoon salt. Add the squash and onion, then use your hands to rub the mixture over the vegetables until well coated.
  2. Distribute in an even layer on a rimmed baking sheet and roast for 15 minutes. Using a wide metal spatula, flip the vegetables, then roast until nicely browned and a skewer inserted into the squash meets no resistance, 12 to 15 minutes.
  3. Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon oil, the tahini, lemon juice, garlic, ¼ teaspoon salt and 1 teaspoon water; the mixture should have the consistency of thin yogurt (if too thick, whisk in additional water 1 teaspoon at a time to thin). Set aside.
  4. When the vegetables are done, transfer them to a serving platter. Drizzle with the tahini-lemon mixture, then sprinkle with the za’atar and parsley.

http://www.lynnandruss.com

Adapted from a recipe from Milk Street

Bean and Vegetable Salad with Potlikker Vinaigrette

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This cold-weather salad from chef Carla Hall hits all the notes: sweet, savory, spicy, and salty—with a bit of crunch from the squash seeds. Here, Hall uses her Country Ham Potlikker as an umami-rich base for a spicy vinaigrette that gets its silky texture from blended cannellini beans. 

But the thing is, most people are not going to have this potlikker broth on hand. We had some leftover from our Smothered Pork Chops dinner in which you had to pre-make the Country Ham Potlikker. Our suggestion is to use a mix of oil and vinegar instead, you won’t have that smoky ham flavor, but you will be keeping the meal vegetarian.

*We decided to roast our fennel slices since I didn’t shave them thin enough. Basically, place the fennel on a rimmed baking sheet, drizzle olive oil all over, sprinkle with salt and pepper, rub it all together with your hands, then roast for about 30-35 minutes in a 400° oven. This can be done ahead of time, simply cover the roasted fennel with foil until ready to mix in with the other ingredients.

Bean and Vegetable Salad with Potlikker Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup chilled Country Ham Potlikker
  • 1 tsp. yellow mustard
  • 1 15-oz. can cannellini beans, rinsed, divided
  • 1/3 cup extra virgin olive oil
  • 2 tsp. Diamond Crystal, or 1 1/4 tsp. Morton kosher salt, plus more
  • Freshly ground black pepper
  • 2 medium delicata squash, halved, seeds removed and reserved, sliced crosswise 1/2″ thick
  • 3 extra-virgin olive oil, divided
  • 1/4 tsp. cayenne pepper
  • 1 large sweet-tart apple, (such as Honeycrisp), cored, quartered, sliced 1/4″ thick
  • 1 large fennel bulb, quartered, shaved in very thin slices (*See note above for roasting option)
  • 1 15-oz. can kidney beans, rinsed
  • 1/4 cup chopped parsley

Directions

  1. Blend vinegar, potlikker (or substitute), mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper.
  2. Place racks in upper and lower thirds of oven; preheat to 400°. Divide sliced squash between 2 rimmed baking sheets; drizzle 2 Tbsp. olive oil over. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Roast 15 minutes.
  3. Meanwhile, rinse squash seeds and pat dry. Toss seeds with cayenne and remaining 1 Tbsp. olive oil in a small bowl; season with salt.
  4. Sprinkle seeds over squash. Continue to roast until squash is golden brown and tender, 13–15 minutes more.
  5. Combine squash and seeds, apple, fennel, kidney beans, and remaining cannellini beans in a large bowl. Toss with ½ cup vinaigrette. Taste and add more vinaigrette if needed. Add parsley, season with salt, and toss again.
  6. Transfer salad to a platter; serve any remaining vinaigrette alongside.

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Recipe from Carla Hall for Bon Appétit