Tag Archives: meatless

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

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This Spanish recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria.

To make a sauce for pasta, combine mini sweet peppers (usually sold in a trio of colors) with an earthy cubanelle pepper and add heat with pepper flakes. Cherry, grape or homegrown slicing tomatoes, plus a couple tablespoons of tomato paste, form the sauce’s backbone.

Short pasta with a twisty or curly shape—such as casarecce, gemelli, cavatappi or campanelle—is ideal for ensnaring bits of tomato and peppers. As simple as it is, the end result is delicious!

NOTES: Don’t use regular bell peppers. Mini sweet peppers are more delicate, so they soften more readily, and their skins are more tender.
Also, don’t forget to save 1 cup of the pasta cooking water before draining the noodles. It is necessary to lend some body to the sauce. A good reminder not to toss out all of the water before reserving some, is to put your measuring cup and ladle inside the colander.

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12-16 oz. casarecce, gemelli or cavatappi pasta
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 2 pints cherry or grape tomatoes
  • 8 oz. sweet mini peppers in a mix of colors, stemmed and sliced into thin rounds
  • 1 medium cubanelle pepper, stemmed, seeded and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1/2 tsp. red pepper flakes
  • 1/4 cup lightly packed fresh basil, torn
  • 2 oz. pecorino Romano or ricotta salata, finely grated (1 cup)

Directions

  1. In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the tomatoes, sweet peppers, cubanelle pepper, garlic, tomato paste, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Stir, then cover and cook, stirring occasionally, until the tomatoes burst and the peppers have softened, 8 to 10 minutes.
  3. Stir in ¼ cup reserved pasta water, scraping up the browned bits, then add to the pasta along with another ¼ cup reserved pasta water. Cook over medium, stirring, until the pasta is al dente, about 2 minutes. If needed, adjust the consistency with additional reserved pasta water.
  4. Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the basil and cheese.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Orecchiette Puttanesca with Tuna and White Beans

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In a word, delicious! A great choice for those nights where you prefer a meatless or pescatarian meal.

A one-pot wonder, this recipe is bold, with a briny puttanesca sauce that finds delicious partners in creamy white beans and flaked tuna (just needed more of it). First the pasta is boiled and drained, then the same pot is used to make the sauce.

Orecchiette pasta is preferred because the small saucer shapes catch bits of the olives, capers and tuna. The consistency is on the “soupy” side; stir in additional pasta water at the end to adjust the consistency to suit your taste.

Two major changes we made included doubling the canned tuna to two 5-ounce cans, and decreasing the pasta by 25%, down to 12 ounces. These differences still provided 4 large portions. Also, don’t discard the olive oil when draining the tuna. Use it as part of, or in place of, the necessary olive oil for the recipe.

NOTES: Don’t forget to rinse and drain the beans. If their starchy liquid makes it into the pot, it will turn the sauce thick and heavy. Don’t worry about removing the garlic cloves after they’re lightly browned. They’ll soften and break apart slightly as the sauce cooks.

Orecchiette Puttanesca with Tuna and White Beans

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12 oz. orecchiette pasta
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 medium garlic cloves, smashed and peeled
  • 1 tsp. red pepper flakes
  • 1 cup pitted green or black olives (or a combination), roughly chopped
  • ¼ cup drained capers, rinsed and patted dry
  • 28 oz. can whole peeled tomatoes, crushed by hand
  • 15½ oz. can cannellini beans, rinsed and drained
  • 2 5 oz. cans olive oil-packed tuna, drained and flaked
  • ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

  1. In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2½ cups of the cooking water, then drain.
  2. In the same pot over medium, combine the oil and garlic. Cook, stirring occasionally, until the garlic is light golden brown, 2 to 4 minutes. Add the pepper flakes, olives, and capers. Increase to medium-high and cook, stirring, until the capers begin to brown, about 1 minute. Add the tomatoes with juices along with the beans, then cook, stirring occasionally, until the mixture is slightly thickened, 3 to 4 minutes.
  3. Stir in 1½ cups of the reserved water and bring to a simmer over medium-high. Add the orecchiette and cook, stirring occasionally, until the pasta is al dente, 2 to 4 minutes; add more reserved water if needed to thin. Taste and season with salt and black pepper. Off heat, stir in the tuna and parsley. Serve drizzled with additional oil.

http://www.lynnandruss.com

Adapted from a recipe from Karen Waldman for Milk Street

Persian Barley-Lentil Soup with Spinach

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This hearty vegetarian soup combines two classic Persian soups: lentil and barley. Instead of dried limes common in Persian cuisine to infuse the broth with unique citrus notes, this recipe opts for easier-to-find fresh limes and uses the zest for fragrance and flavor and the juice to add tanginess.

For efficiency, prep the spinach and cilantro while the barley and lentils cook. And to round out the meal, serve with warmed bread or flatbread and a dollop of plain yogurt for richness. We were thoroughly impressed by this deeply flavored soup.

NOTE: This is the fast method using a pressure cooker or InstaPot and it all comes together in just under and hour. The slow method takes 5 to 6 hours, and we are not posting that recipe here.

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.

Persian Barley-Lentil Soup with Spinach

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, chopped
  • 6 medium garlic cloves, chopped
  • 2 medium carrots, peeled, quartered lengthwise and sliced ½-inch thick
  • 2 Tbsp. tomato paste
  • 4 bay leaves
  • Kosher salt and ground black pepper
  • 1 Tbsp. grated lime zest, plus 3 Tbsp. lime juice, plus lime wedges to serve
  • ¾ cup pearled barley
  • ½ cup brown or green lentils
  • 1½ qts. low-sodium vegetable broth
  • 4 cups lightly packed baby spinach, chopped
  • 1 cup lightly packed fresh cilantro, chopped

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, garlic, carrots, tomato paste, bay and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Stir in the lime zest and juice, barley, lentils and broth, scraping up any browned bits, then distribute in an even layer.
  2. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to High. Set the cooking time for 18 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. Remove and discard the bay, then stir in the spinach and cilantro. Taste and season with salt and pepper. Serve drizzled with oil and with lime wedges on the side.

http://www.lynnandruss.com

Recipe by Julia Rackow for Milk Street

Sheet-Pan Roasted Salmon Niçoise Salad

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Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and slightly jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette.

Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan — fit for company and easy enough for a weeknight.

It’s best to buy 4 uniform fillets of salmon so that they all cook at the same rate. Our piece was thick on one end thinner at the tail, which just meant two of the sections were more done than the other two. You could add the smaller sections to the pan 5 minutes after the others have started to roast if you want them less well-done.

Regarding the comments of several other reviewers, I lessened the amount of olive oil overall, down to about 6 tablespoons, which seemed perfect in the end. And/or you may also choose to double the Dijon-olive oil glaze for the salmon.

Sheet-Pan Roasted Salmon Niçoise Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved
  • 8* Tbsp. extra-virgin olive oil
  • 2 tsp. kosher salt, plus more to taste
  • 1¼ tsp. black pepper
  • 2 large eggs
  • 2 Tbsp. red-wine vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic (about 1 clove)
  • 1 anchovy fillet, minced (optional)
  • 6 oz. haricots verts or green beans, trimmed
  • 1½ cups cherry tomatoes
  • ½ cup pitted olives, preferably Niçoise or Kalamata
  • 4 6-oz. center-cut, skin-on salmon fillets
  • 5 oz. tender salad greens, like baby red and green leaf lettuce

Directions

  1. Heat the oven to 400 degrees and place a rack near the top of the oven.
  2. Place the potatoes in a large bowl, add 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes on a sheet pan so the cut sides are facing down and roast for 20 minutes. Afterward, if they are completely cooked through and browned on the cut sides, remove to a plate for later.
  3. While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
  4. Make the dressing: In a small bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in 4* (or less) tablespoons of olive oil and set aside.
  5. Add the haricots verts, tomatoes and olives to the same bowl that the potatoes were in, and toss with 2 tablespoons olive oil and ½ teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
  6. Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Add the cooked potatoes back onto the sheet pan. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
  7. Add the greens to a large bowl with the dressing, and toss gently. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

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Recipe by Lidey Heuck for NYTimes Cooking

Tomato-Summer Squash Tart with Za’atar

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For many of us, August is the time that a lot of our vegetable/herb gardens are abundant with their bounty. For instance, tomatoes, zucchini and basil are three popular homegrown favorites and this tart recipe takes full advantage of their product. No soggy summer tart here!

Frozen puff pastry makes this elegant and impressive savory tart easy to pull together. Za’atar, a Middle Eastern herb, seed and spice blend, is used to add a perfect flavor accent to the sweet, summery tomatoes and zucchini. To keep these high-moisture vegetables from releasing water during cooking—and leaving the pastry soggy—salt the slices for 20 minutes or so to draw out excess juices while the oven heats.

The bonus is vegetables with more concentrated flavor that are nicely seasoned. As for the puff pastry, Dufour is preferred because it is made with butter and is of a size that needs only minimal rolling after the sheet is unfolded. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out into a rectangle roughly 10 by 14 inches. Serve the tart warm or at room temperature.

Now the original recipe from Milk Street indicates it feeds 6 to 8. No way José! At best you’ll get four 5″ x 7″ slices, and paired with a side salad, makes a complete meal. Yes, if you are serving it as an appetizer, you could cut the tart up into 16 pieces…

Don’t forget to leave a 1-inch border when poking holes in the rolled-out pastry. The holes help prevent too much lift in the area covered by the veggies while the border bakes up into a light, crisp crust around them.

We made one noticeable change in the process. Since we were using large tomatoes, and not plum tomatoes, we seeded them first before salting. In a large bowl, we mixed the summer squash and onion with oil and za’atar before folding in the tomatoes. This helped to prevent the tomato slices from being torn apart.

Tomato-Summer Squash Tart with Za'atar

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 4 ripe medium plum tomatoes, cored and sliced into ¼-inch rounds
  • 1 medium (8 oz.) yellow summer squash OR zucchini, sliced into ¼-inch rounds
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 1 Tbsp. za’atar
  • 1/2 small red onion, thinly sliced
  • 14 oz. package Dufour frozen puff pastry, thawed but still cool, OR 1 sheet Pepperidge Farm puff pastry, thawed but still cool
  • All-purpose flour, for dusting
  • 2 oz. feta cheese, crumbled (½ cup)

Directions

  1. Line a rimmed baking sheet with paper towels. Lay the tomato and squash slices in a single layer on the paper towels and sprinkle with ¼ teaspoon salt. Flip the slices and sprinkle the second sides with another ¼ teaspoon salt. Let stand for 20 minutes. Meanwhile, heat the oven to 450°F with a rack in the lowest position.
  2. Pat the tomatoes and squash dry. In a medium bowl, toss the slices with the oil, za’atar, onion and ¼ teaspoon pepper. (You may want to fold in the tomato slices after mixing the other bowl ingredients.) Remove and discard the paper towels from the baking sheet.
  3. Unfold the puff pastry onto a sheet of kitchen parchment that will fit in the baking sheet. Using a rolling pin, roll the pastry into a 10-by-14-inch rectangle, lightly dusting with flour if needed, then transfer the parchment with the pastry to the baking sheet.
  4. With a fork, poke holes all over the pastry, leaving a 1-inch border around the edges. Arrange the vegetables on the pastry, shingling the tomatoes and squash and avoiding the edges, then sprinkle with half of the feta. Bake until the pastry is golden brown, 15 to 20 minutes.
  5. Using the parchment, slide the tart onto a wire rack. Top with the remaining feta and a drizzle of oil. Cool for about 30 minutes, then cut into portions.
  6. Optional garnish: Chopped fresh mint or basil OR flaky sea salt OR both

http://www.lynnandruss.com

Original recipe by Rose Hattabaugh for Milk Street

Cold Noodle Salad with Spicy Peanut Sauce

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Looking for a recipe that’s healthy, meatless, is ready in less than a half hour, and would transport well for a picnic or potluck? Look no further than this tasty concoction from Betty Lou McKinnon.

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower.

The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Instead of drizzling the peanut sauce on top of the mixed vegetables, we incorporated about 75% of it into the mix, saving the remainder to drizzle on top with the other garnishes.

Cold Noodle Salad with Spicy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Salad

  • Kosher salt
  • 10 oz. soba noodles
  • 1 medium zucchini or cucumber (about 6 oz.)
  • 5 radishes
  • 1 bell pepper (any color)
  • 1 Tbsp. sesame oil
  • ½ cup roasted salted peanuts (about 2 oz.), roughly chopped
  • 2 scallions, trimmed and finely chopped
  • Handful of cilantro leaves
  • 1 lime, cut into wedges for serving

For the Spicy Peanut Sauce

  • ½ cup smooth peanut butter (not natural)
  • ¼ cup soy sauce
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lime juice (from 1 lime)
  • 1 Tbsp. sesame oil
  • 2 tsp. chile oil or hot sauce, plus more to taste
  • 1 garlic clove, grated

Directions

  1. Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  2. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  3. Cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. Slice the peppers into ⅛-inch pieces. Place them all in a large bowl.
  4. Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  5. When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

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Recipe by Betty Lou McKinnon for NYTimes Cooking

Lemony Pasta with Asparagus and White Beans

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This pasta dish is incredibly simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There’s enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. We massaged the ingredients a bit by doubling the white bean mixture that gets set aside while the asparagus and pasta cook.

Many reviewers cut back on the pasta, but with doubling the bean mixture you don’t really need to, plus you could feed another diner or save some for lunch the next day!

Lemony Pasta with Asparagus and White Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large lemon, plus more fresh lemon juice for serving
  • 2 15-oz. can white beans, rinsed
  • 2 shallots, finely diced, or 2 Tbsp. finely diced red onion
  • 6 garlic cloves (4 thinly sliced, 2 finely grated)
  • 1⁄2 tsp. red-pepper flakes, plus more to taste
  • Kosher salt
  • 5 Tbsp. extra-virgin olive oil
  • 1 lb. short pasta, such as campanelle, fusilli or farfalle
  • 2 bunches asparagus (about 2 lbs.), ends trimmed, stalks sliced into ½-inch pieces
  • ⅔ cup coarsely chopped Italian parsley leaves
  • ½ cup grated Parmesan, plus more for serving
  • Black pepper

Directions

  1. Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 2 tablespoons olive oil and set aside.
  2. Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  3. Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  4. Dip a coffee mug or glass measuring cup into the pasta water and scoop out about ½ cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Tomato-Roasted Onions with Paprika

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We have never considered onions as an entrée—side dish, absolutely; condiment, of course; salad addition, naturally. But onions can be a startling delight when they’re served as the main event. Here, a hot sear produces a glorious collection of complex flavors, and the gentle roast that follows renders the collection of onions fully spoonable, soft like butter on a hot day.

If you’re looking for proof that onions can be more than just background players, this is it. Sweet paprika balances the richness of the dish, lending its vibrant red hue and a fruity, mild heat. To better appreciate every nuance of the onions, serve this simply—a side of buttered egg noodles or rice will do nicely.

But we went whole hog and paired the onions with a reverse-seared NY strip steak and a side salad. The recipe calls for a mix of six small onions, we bought three large. Therefore our wedges were much bigger than they would have been with small onions. Luckily they all fit in a large cast-iron skillet, so we didn’t need to brown them in two batches. However, we did need to brown them almost 50% longer.

Next time, we will cover the skillet for the first 30 minutes in the oven, then remove the cover, cooking until the onions are tender all the way through.

Tomato-Roasted Onions with Paprika

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 garlic cloves, coarsely chopped
  • ¼ cup double-concentrated tomato paste
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. paprika
  • 1 Tbsp. vegetable or beef bouillon paste
  • 2 tsp. apple cider vinegar
  • 2 tsp. sugar
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 2 Tbsp. (or more) vegetable oil
  • 2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends
  • Dill sprigs and parsley leaves with tender stems (for serving)

Directions

  1. Place a rack in middle of oven; preheat to 375°. Mix 6 garlic cloves, coarsely chopped, ¼ cup double-concentrated tomato paste, ¼ cup extra-virgin olive oil, 3 Tbsp. paprika, 1 Tbsp. vegetable or beef bouillon paste, 2 tsp. apple cider vinegar, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ cup water in a small bowl to combine; set garlic mixture aside.
  2. Heat 2 Tbsp. vegetable oil in a medium cast-iron skillet over medium-high. Working in batches if needed and adding up to 1 Tbsp. more vegetable oil to pan if it looks dry at any point, arrange 2 lb. mixed onions (about 6 small), roots trimmed with ends left intact, peeled, quartered through root ends, cut side down, in pan with tongs (be careful and stand back; the oil will spatter) and season lightly with salt. Cook until charred underneath, about 5 minutes; repeat for the other cut side of each wedge. If working in batches, transfer onions to a plate as you go (be gentle here; you want them to hold their shape).
  3. Return all onions to pan if you cooked them in batches and arrange so cut sides are facing up. Add reserved garlic mixture and shake pan gently to settle sauce. Bake in oven until onions are very tender and oil begins to separate from tomato paste, 30–40 minutes. (Our large onion wedges took over an hour before they were completely softened the entire way through.)
  4. Scatter dill sprigs and parsley leaves with tender stems over onions to serve.

http://www.lynnandruss.com

Recipe by Shilva Uskokovic for Bon Appétit

Braised Cod with Peperonata

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What home cook doesn’t want a quick dinner without too much prep, is healthy, and is ready to eat in under an hour? This lovely recipe fits the bill. Nice bright flavors, delicate flaky fish and a bit of punch from the paprika (we used smoked paprika).

Flaky white cod is one of the more widely distributed and moderately priced fish available. Its mild flavor can be used in countless different dishes, but we think it’s at its best when braised with assertive flavorings, like the sweet peppers, thyme, garlic, and paprika of peperonata, a classic Spanish dish.

For this Spanish-style braised cod recipe, we laid down a base of sautéed onion, bell pepper, garlic, and paprika, to which we added tomatoes, fresh thyme, and wine. Once the broth was prepared, we simply nestled the pieces of fish down into the sauce, dropped the heat to low, covered the skillet, and let the fish cook in the moist environment. Within about 10-15 minutes, the fish was cooked through—the result being a tender, moist, and very well seasoned braised cod recipe.

Halibut, snapper, tilapia, bluefish, monkfish, or sea bass fillets are all good substitutions for the cod. If desired, drizzle with extra-virgin olive oil before serving. Smoked paprika (often found in specialty spice markets) is a nice substitution for the paprika here. Serve with soft polenta or crusty bread. Or go low-carb as we did, and just serve the fish and sauce.

Braised Cod with Peperonata

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 2 red bell peppers, cored and sliced thin
  • 1 onion, halved and sliced thin
  • 2 tsp. paprika
  • Salt and ground black pepper
  • 4 garlic cloves, minced
  • 1 (14.5-oz.) can diced tomatoes, drained
  • ½ cup dry white wine
  • 1 tsp. minced fresh thyme
  • 4 skinless cod fillets, 1 inch thick
  • 2 Tbsp. coarsely chopped fresh basil leaves
  • 2 tsp. balsamic vinegar or sherry vinegar

Directions

  1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell peppers, onion, paprika, and 1/2 teaspoon salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Stir in tomatoes, wine, thyme, and 1/4 teaspoon pepper, and bring to simmer.
  3. Pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 10 minutes. (Ours took 15 minutes before it was flaky.)
  4. Transfer fish to individual plates. Stir basil and vinegar into sauce and season with salt and pepper to taste. Spoon sauce over fish and serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Spanish-Style Butter Beans

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In this scrumptious Spanish recipe, large butter beans and tomatoes take up tons of flavor from saffron, sherry vinegar, olives, smoked paprika, and garlic. Simply serve them as a vegetarian main with toasted crusty garlic bread, or as a side to a meat entrée.

Are you one of those that just hearing the words “lima beans” sends you into a spiral of loathing and revulsion? It doesn’t matter what the rest of the dish is, the cloud has descended and nothing else is getting through to you. I used to be one of “those.” Now change “lima” to the word “butter” however, and what happens? Suddenly, I’m paying attention. But is that all there is to it? Or are butter beans a completely different ingredient?

No, rest assured; the two are actually one in the same. There’s no difference between lima beans and butter beans, though sometimes they’re sold at different stages of maturity. Interestingly, whether you prefer to call them lima beans or butter beans is a result of your own geographical traditions and how your family and friends refer to them.

In the American South and the United Kingdom, they’re butter beans. For the rest of the United States, they’re typically called lima—after the bean’s origin city of Lima, Peru, where they’ve grown for over 9,000 years. I say tomato, you say toemahtoe….

*NOTE: In the end, we thought the dish was a bit too liquidy, in addition to the reserved bean cooking liquid, the tomatoes and red peppers both release juices. Therefore we suggest cutting back the amount from 2 cups to 1 1/2 or less cups.

Spanish-Style Butter Beans

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil, divided
  • 6 cloves garlic; 4 smashed, plus 1 1/2 tsp. minced
  • 2 pints grape tomatoes
  • 1 cup roasted red sweet peppers, drained and chopped
  • 1 Tbsp. smoked paprika
  • ¼ tsp. saffron threads, crushed
  • 6 cups cooked and drained large lima beans, plus 2 cups* reserved bean cooking liquid
  • 1/2 cup chopped manzanilla olives
  • 1 1/2 tsp. salt, divided
  • 2 Tbsp. sherry vinegar
  • 1 cup fresh parsley leaves, finely chopped

Directions

  1. Soak dry beans overnight and cook as per package directions.
  2. Preheat oven to 350°F.
  3. Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add grape tomatoes, roasted red bell peppers, smoked paprika, saffron threads, and smashed garlic cloves; cook over medium, stirring occasionally, until tomatoes are softened and begin to burst, 10 to 12 minutes.
  4. Stir in cooked butter/lima beans and bean cooking liquid, olives, sherry vinegar, and 1 teaspoon kosher salt.
  5. Spoon into an ungreased 13 x 9 baking dish. Bake in preheated oven until heated through and liquid is slightly reduced, 45 to 55 minutes. (We put the casserole under the broiler for several minutes afterward.)
  6. Let stand 5 minutes before serving.
  7. Stir together parsley, chopped garlic, remaining 6 tablespoons of EVOO, and remaining 1/2 teaspoon Kosher salt. Spoon mixture over warm beans. Serve beans with toasted crusty bread.

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Recipe from Melissa Gray for Food & Wine Magazine

Rigatoni with Artichokes, Basil and Pecorino

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Akin to the dish of pasta fresca con carciofi e pecorino from Bari, Italy, Milk Street formulated this easy adaptation. It is a great weeknight meal with flavors that are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here).

Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.

When draining the artichoke hearts, you may want to use the delicious seasoned oil from the jar in place of at least some of the olive oil.

Served with a side salad, it is a quick, healthy-ish weeknight meal.

Rigatoni with Artichokes, Basil and Pecorino

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Rigatoni
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 cups drained oil-marinated artichoke hearts, patted dry
  • 4 medium garlic cloves, finely grated
  • ½ tsp. red pepper flakes
  • 2 oz. pecorino Romano cheese, finely grated (1 cup)
  • 1 Tbsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 cup lightly packed fresh basil, chopped
  • 3 Tbsp. salted butter, cut into 3 pieces

Directions

  1. In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
  2. Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes.
  3. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.
  4. Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.

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Recipe by Diane Unger for Milk Street

Creamy Red Curry Pasta

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Pasta and red sauce? Not your typical pairing with tomato paste. Rather, this ode to pasta alla vodka brings in unexpected levels of flavor and intensity by using red curry paste—a staple of Thai cuisine. The other fragrant ingredients like chili peppers, lemongrass, and galangal are also staples in Thai cooking. Thus, The Hubs dubbed this dish Thaitalian, since it’s a fusion of Thai and Italian cuisines.

Finishing with coconut milk and lime juice rather than heavy cream and vodka adds extra layers of complexity to the clingy, rich sauce. A little spicy, a little sweet, and absolutely delicious, this flavor-packed, pantry-friendly meal is perfect for a quick weeknight dinner.

In a nod to the Thai aspect, we switched out lime for the lemon.

Creamy Red Curry Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. spaghetti
  • Kosher salt
  • 2 Tbsp. vegetable oil
  • 2 medium shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 4-oz. can red curry paste
  • 1 13.5-oz. can unsweetened coconut milk
  • 2 Tbsp. unsalted butter, cut into pieces
  • 2 tsp. fresh lime juice
  • Thinly sliced scallion greens and lime wedges (for serving)

Directions

  1. Cook 1 pound spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
  2. Meanwhile, heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook shallots, thinly sliced, and garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. Add red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes.
  3. Pour in can of unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes.
  4. Using tongs, transfer pasta to sauce (a little water coming along is okay). Add 2 tablespoons unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. Remove from heat and add fresh lime juice; toss to combine.
  5. Divide pasta among shallow bowls; top with thinly sliced scallion greens. Serve with lime wedges.

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Recipe by Rachel Gurjar for Bon Appétit

Zucchini Parmesan

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By mid- to late-summer, many home gardeners (or farm stands) will have ample tomatoes and zucchini, so this tasty recipe will assist in using up some of that seasonal bounty. It’s a wonderful meatless dish that can be served as a side or as an entrée with a side salad.

The original recipe by Martha Shulman looked very appetizing, however, we felt a number of alterations could improve the outcome. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time. With small zucchini under 8 inches long, there is no need to cut them in half crosswise; simply slice them into 1/4″ strips using a mandoline if you have one.

Two sheet pans are oiled with Pam Olive Oil spray instead of lining them with parchment (which many reviewers claimed left the zucchini too watery). After roasting the zucchini, layer the cooled planks between paper towels, and refrigerate until ready to assemble. This helps eliminate any extra moisture. Do this step the day before or that morning, which will save time when you are ready to prep.

Of course, while using fresh tomatoes is preferred, another time saver is to use canned whole tomatoes instead. Crush them with your hands, then follow the directions for making the sauce. For a heftier meal, amp up the dish with 8 ounces of shredded mozzarella, sprinkling between each set of layers with some on top. A small amount of sugar (1⁄8 tsp.) was in the recipe, but we did not include any.

It will serve 4-6 as an entrée, or 8-10 as a side. Fabulous as leftovers too… eaten at room temperature, or reheated.

Zucchini Parmesan

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the Tomato Sauce

  • 2 to 2½ lbs. fresh ripe tomatoes; OR 2, 28-ounce cans of whole tomatoes, hand crushed
  • 1 Tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 6 garlic cloves (more or less to taste), roughly chopped
  • Salt and pepper
  • 3 Tbsp. chopped fresh basil, divided

For the Zucchini Parmesan

  • 2 to 2¼ lbs. zucchini
  • Salt and pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • ½ to 1 tsp. red pepper flakes, to taste
  • ¾ cup freshly grated Parmesan
  • 8 oz. shredded mozzarella

Directions

  1. If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. OR, use canned whole tomatoes and drain the juices saving for another purpose. Crush tomatoes with hands.
  2. To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  3. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add crushed tomatoes, salt, pepper, and 2 tablespoons of chopped basil. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Taste and adjust seasoning.
  4. Heat oven to 450 degrees. Spray 2 sheet pans with olive oil. Trim ends off zucchini and cut in half crosswise if larger than 8 inches long, then cut into lengthwise slices, about ¼ to ⅓ inch thick (a mandoline comes in handy for this step).
  5. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  6. If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. (Or use an immersion blender.) Stir in remaining chopped basil.
  7. To assemble the dish, oil a 2-quart gratin pan with olive oil. Spread ¼ cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini, sprinkle with ¼ cup Parmesan, and add 1⁄3 of mozzarella. Repeat with 2 more layers, ending with ¼ cup Parmesan and remaining mozzarella. Drizzle on remaining tablespoon olive oil.
  8. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 10 minutes before serving.

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Loosely adapted from a recipe by Martha Shulman for NYTimes Cooking

Toasted Noodles with Shrimp

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Also known as Rossejat de Fideus, this Toasted Noodles with Shrimp dish is similar to paella, but instead of rice, uses slender noodles that have been toasted until richly browned. Here capellini pasta (aka angel hair) is used. Break it by hand into rough 1-inch pieces (do this over a bowl to keep the pieces contained).

Toasting brings out the nutty-wheaty notes of the pasta, which then is simmered in broth instead of water. You will need a broiler-safe 12-inch skillet for this recipe, as the noodles are first cooked on the stovetop, then browned under the broiler. This dish is traditionally served with aioli, a garlicky mayonnaise. The recipe below makes a quick, extra-lemony version using store-bought mayonnaise. We decided to use up an open jar of Stonewall brand garlic aioli.

Don’t use regular paprika. Smoked paprika gives this dish a very Spanish flavor profile. Before broiling the noodles, make sure most of the liquid has been absorbed; too much moisture in the pan will prevent the surface from crisping and browning. Don’t forget that the skillet handle will be hot after broiling; use a potholder or oven mitt.

Typically, we would incorporate our homemade chicken stock, but we were completely out, so we used a boxed brand. Then it hit us halfway through making the dish, we should have used our homemade seafood stock!!

Toasted Noodles with Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup mayonnaise
  • 1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
  • 3 garlic cloves, 1 finely grated, plus 2 thinly sliced
  • 1 lb. extra-large (21/25 per lb.) shrimp, peeled and deveined
  • 2 tsp. smoked sweet paprika, divided
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 6 oz. capellini pasta, broken into rough 1-inch pieces (see note)
  • 1 small yellow onion, finely chopped
  • 1 plum tomato, cored and chopped
  • 2 cups chicken broth or seafood stock, preferably homemade
  • 1 pinch saffron threads
  • ¼ cup lightly packed fresh flat-leaf parsley, chopped

Directions

  1. In a small bowl, stir together the mayonnaise, lemon zest and juice and the grated garlic. Cover and refrigerate until ready to use. (Or use a store-bought brand.)
  2. Heat the broiler with a rack about 6 inches from the heat. In a medium bowl, toss the shrimp with 1 teaspoon paprika, ¾ teaspoon salt and ¼ teaspoon pepper; set aside.
  3. In a broiler-safe 12-inch skillet over medium, heat 1 tablespoon of oil until shimmering. Add the pasta and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to a medium bowl and set aside; wipe out the skillet with paper towels.
  4. Return the skillet to medium-high, heat 1 tablespoon of the remaining oil until barely smoking. Add the shrimp in a single layer and cook without stirring until deep golden brown, 1 to 2 minutes. Flip the shrimp and continue to cook until opaque, another 20 to 30 seconds. Transfer to a plate, tent with foil and set aside.
  5. In the same skillet over medium, combine the remaining 1 tablespoon oil, the onion, the remaining 1 teaspoon paprika and ½ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomato and the sliced garlic and cook, stirring, until fragrant, about 30 seconds.
  6. Stir in the toasted pasta, the broth and the saffron. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until almost all of the liquid has been absorbed, 3 to 5 minutes.
  7. Place the skillet under the broiler and cook until the surface is crisp and the tips of the noodles begin to brown, 3 to 5 minutes.
  8. Remove from the broiler, then top with the shrimp and drizzle with the accumulated juices. Spoon on some of the mayonnaise and sprinkle with the parsley; serve the remaining mayonnaise mixture on the side.

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Adapted from a recipe for Milk Street

Broccoli Rabe with White Beans and Ditalini

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This simple weeknight pasta features a classic southern Italian combination of ingredients. Each contributes unique character, fruity olive oil, pungent garlic, spicy pepper flakes, bitter broccoli rabe, creamy white beans, wheaty pasta, funky pecorino cheese and tangy lemon juice. For ease, we use canned beans and cook everything together in a single pot—no need to boil the pasta separately.

Don’t discard the leaves from the broccoli rabe unless they’re bruised or damaged. The leaves are tender and flavorful, so leave them attached and cut them into 2-inch pieces with the stalks.

A couple of things we did differently was stir in the entire cup of grated parm instead of half, as noted in Step 3. Then we put a lid on it and let it sit for 10 minutes which allowed the moisture to get sucked up into the ditalini. Additional parmesan was available to top the dish, if desired.

Broccoli Rabe with White Beans and Ditalini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 4 medium garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1 lb. broccoli rabe, trimmed and cut into 2-inch pieces
  • 8 oz. (2 cups) ditalini pasta
  • 15 1/2 oz. can cannellini OR great northern beans, rinsed and drained
  • Kosher salt and ground black pepper
  • 2 oz. pecorino Romano cheese, finely grated (1 cup)
  • 2 Tbsp. lemon juice

Directions

  1. In a large Dutch oven over medium-high, combine the oil, garlic, pepper flakes and broccoli rabe. Cook, stirring occasionally, until the rabe leaves begin to wilt, about 3 minutes.
  2. Stir in 3 cups water and bring to a boil, then stir in the ditalini, beans, ¼ teaspoon salt and ½ teaspoon black pepper. Return to a boil, cover and cook, stirring occasionally, until the ditalini is al dente, 10 to 12 minutes.
  3. Remove the pot from the heat and stir in half of the cheese and the lemon juice; if the mixture appears dry, stir in water as needed.
  4. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the remaining cheese.

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Adapted by Rose Attabaugh for Milk Street