Tag Archives: vegetarian

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.

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Recipe by Shilva Uskokovic for Bon Appétit

Braised Baby Potatoes with Dijon and Tarragon

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What if you could get the creamy interiors produced by steaming baby potatoes and the browned exteriors produced by roasting—without doing either of those things? Well, we just had to find out…

This is a creative recipe for a simple, one-pot potato side dish that features the benefits of both boiling and roasting. Halved small potatoes (about 1 1/2 inches in diameter) are combined with butter, and salted water in a 12-inch skillet. Then they are simmered until the potatoes turn creamy and the water fully evaporates.

In the then-dry skillet, the potatoes and butter are left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard. Potatoes turn nicely browned and the dressing is just enough to give them good flavor.

As you may have noticed, we did not use red potatoes due to the fact that the supermarket was only carrying large red spuds. Therefore, we opted for small yellow potatoes. In another twist, whole grain mustard was substituted for the Dijon.

Braised Baby Potatoes with Dijon and Tarragon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. small red potatoes, unpeeled, halved; about 1 1/2 inches in diameter
  • 2 cups water
  • 3 Tbsp. unsalted butter
  • 3 garlic cloves, peeled
  • 3 sprigs fresh thyme
  • ¾ tsp. salt
  • 2 tsp. Dijon mustard
  • ¼ tsp. pepper
  • 1 Tbsp. minced fresh tarragon

Directions

  1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
  2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in mustard and pepper.
  3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and tarragon and toss to thoroughly coat. Serve immediately.

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Recipe courtesy of America’s Test Kitchen for Cook’s Illustrated

Home-Style Tofu Stir-Fry

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This home-style tofu recipe from “The Woks of Life” is as delicious as it is comforting. With firm tofu slices, some aromatics, crisp veggies and a light sauce, it’s perfect over rice and so easy to make. Just keep in mind, you’ll need to rehydrate the dried mushrooms for two hours prior to cooking.

On some Chinese menus you may notice the word jiā cháng in front of several dishes. It translates to “home-style or family-style.” So the dish can vary greatly depending on what the chef’s interpretation of “home” tastes like.

Now we made a few changes, (all included in recipe below) starting with incorporating a whole red, and a whole green bell pepper, rather than half of each. We also increased the sauce by 50%; cut the tofu into smaller triangles than originally noted; and fried the tofu pieces in two batches, in the same wok instead of an additional cast-iron skillet.

Home-Style Tofu Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Mushrooms and Tofu:

  • 2/3 cup dried wood ear mushrooms
  • 1 lb. firm tofu

For the Sauce:

  • 1 1/2 tsp. dark soy sauce
  • 1 1/2 Tbsp. light soy sauce
  • 1 1/2 Tbsp. oyster sauce, or vegetarian oyster sauce
  • 3/4 tsp. sugar
  • 3/4 tsp. table salt
  • 1/4 cup Shaoxing wine
  • 1/2 cup water
  • 1 1/2 Tbsp. cornstarch

For the Rest of the Dish:

  • 4 Tbsp. neutral oil, divided
  • 2 cloves garlic, minced
  • 2 slices fresh ginger, each 1/8-inch thick
  • 1 star anise
  • 1 red chili pepper, deseeded and thinly sliced, optional
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green pepper, seeded and cut into 1-inch pieces, or 2 long hot green peppers or Anaheim peppers
  • 3 scallions, white parts separated from the green parts and cut on the diagonal into 2-inch lengths
  • 1 Tbsp. water
  • 1 Tbsp. Shaoxing wine

Directions

  1. Prepare the Mushrooms and Tofu: In a medium bowl, cover the wood ear mushrooms with enough water to cover by 2 inches and soak for at least 2 hours or until rehydrated. Rinse them to remove any grit or dirt. Drain and cut the mushrooms into bite-size pieces. Drain the tofu and pat it dry. Cut it crosswise into 1/2-thick rectangles, then cut each rectangle into 4 triangles.
  2. Make the Sauce: In a small bowl, combine the water, wine, cornstarch, oyster sauce, light soy sauce, dark soy sauce, sugar, and salt. Mix well and set aside.
  3. Pan-Fry the Tofu: Heat a wok over medium-high heat until lightly smoking. Add 3 tablespoons of the neutral oil and swirl it around the wok to coat the surface. Carefully add half of the tofu pieces in a single layer and fry for 4 minutes on the first side until golden brown. Use a thin spatula to carefully flip the tofu pieces and fry on the other side for another 4 minutes. Transfer the tofu to a plate. Repeat.
  4. Assemble the Dish: Over medium heat, add the remaining tablespoon of oil along with the ginger slices and star anise. Toss quickly for 20 seconds, then add the white part of the scallions and stir fry for another 30 seconds. Add the wood ears, garlic, peppers, and 1 tablespoon water. Stir fry for 2-3 minutes until the peppers are tender but still have a fresh crunch. Increase the heat to medium-high and add the Shaoxing wine around the perimeter of the wok.
  5. Stir the sauce to make sure the cornstarch is well incorporated into the liquid. Add the sauce to the wok and bring it to a simmer. Let the sauce thicken until coats the back of a spoon. (If it’s too thick, add a splash of water.) Stir in the tofu and add the green parts of the scallions. Mix until the tofu and vegetables are evenly coated in sauce and the scallions are wilted. Serve.

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Adapted from a recipe by Judy Leung for Woks of Life

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

Orzotto: Two-Cheese Orzo with Cauliflower

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A very flavorful side dish that’s not only visually enticing, this Two-Cheese Orzo with Cauliflower tastes fantastic too!

This “orzotto” has a creaminess similar to classic risotto thanks to the starchiness of the orzo pasta, but it’s easier and faster to prepare. A combination of melty cheddar cheese and nutty Parmesan lends richness, while cauliflower brings subtly sweet notes and makes the “orzotto” more substantial.

Chicken broth can be used in place of the vegetable broth (but then it’s no longer vegetarian). Herbs other than parsley work nicely, too—chives or dill are particularly good. This is a terrific side to a simple roasted chicken, or served as a side to steak, or as in our case, lamb loin chops; and it’s also hearty enough to be a meat-free main.

Don’t be shy about stirring after adding the broth. Frequent and brisk stirring helps create an especially creamy consistency. Be sure to also scrape along the bottom of the pot to ensure the mixture isn’t sticking to the bottom.

Ingredients

Two-Cheese Orzo with Cauliflower

  • Servings: 4-6
  • Difficulty: easy
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  • 2 Tbsp. extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 medium garlic cloves, thinly sliced
  • Kosher salt and ground black pepper
  • 1 2-lb. head cauliflower, trimmed and cut into ½-inch pieces
  • 8 oz. (1¼ cups) orzo
  • 3 3/4 cups low-sodium vegetable broth, divided, plus more if needed
  • 2 oz. sharp cheddar cheese, shredded (1 cup)
  • 2 tsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve
  • 1/2 cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

  1. In a large Dutch oven over medium, heat the oil until shimmering. Add the shallot, garlic and ½ teaspoon salt; cook, stirring, until starting to brown, about 1 minute.
  2. Add the cauliflower and cook, stirring, until lightly browned in spots, 4 to 5 minutes.
  3. Add the orzo and cook, stirring, until beginning to brown, about 2 minutes.
  4. Stir in 2 cups of the broth and ½ teaspoon pepper; bring to a simmer over medium-high. Cook, uncovered and stirring, until the liquid is absorbed, about 5 minutes.
  5. Add 1½ cups of the remaining broth and simmer, stirring, until the liquid is again absorbed, the orzo is al dente and the cauliflower is tender-crisp, about 5 minutes.
  6. Stir in the remaining ¼ cup broth. Add the cheddar; stir until melted. Remove the pot from the heat. If the “orzotto” is dry and thick, stir in additional broth a few tablespoons at a time to reach the desired consistency.
  7. Stir in the lemon zest and juice, Parmesan and half of the parsley. Taste and season with salt and pepper. Serve sprinkled with the remaining parsley and additional Parmesan.

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Recipe by Rose Hattabaugh for Milk Street

Capellini with Smoked Paprika and Olives

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We certainly had doubts when looking at the recipe and the amount of liquid. The juices from the large can of tomatoes plus 4 cups of water? The pound of angel hair pasta was supposed to absorb all of that? Well the recipe from Malcolm Jackson for Milk Street got many 5-star reviews so we went with it. Lo and behold, it was perfect.

This one-pan approach allows the noodles to absorb flavor as well as moisture as they cook. So stir often and taste the noodle for doneness. Keep in mind, the pasta will take 3 to 4 times longer to cook in the sauce than the package directions indicate.

For starters, you’ll need a pan that is at least 12”’ wide, preferably larger. If however, you don’t own a pot wide enough, you could break the dry pasta in half to fit flat into your pan.

This garlicky one-pot pasta takes inspiration from Catalan fideuà, a paella-like dish made with short, thin noodles. Smoked paprika adds earthy heat, while sherry contributes sweet, fruity notes—both balanced by the briny olives. As mentioned, the capellini is cooked directly in the tomato-based sauce, thickening it and imbuing the pasta with flavor while eliminating the need to boil water. This is a delicious weeknight dinner as is, but also pairs wonderfully with grilled shrimp or pan-roasted white fish. We paired ours with a side salad.

TIP: Make sure to stir the pasta often. The limited amount of water, as it evaporates, makes it easier for the pasta to stick to the bottom.

Capellini with Smoked Paprika and Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra-virgin olive oil, plus more to serve
  • 3 medium garlic cloves, thinly sliced
  • 1 Tbsp. smoked paprika
  • 1/2 cup dry sherry OR dry white wine
  • 1 28-oz. can diced tomatoes
  • Kosher salt and ground black pepper
  • 4 cups of water
  • 1 lb. capellini
  • 1 cup pitted green OR black olives OR a combination, chopped
  • Roughly chopped fresh oregano OR finely grated manchego cheese OR both

Directions

  1. In a large pot over medium, heat the oil until shimmering. Add the garlic and paprika; cook, stirring, until fragrant, about 30 seconds. Stir in the sherry and cook until reduced by about half, 2 to 3 minutes.
  2. Stir in the tomatoes with juices and 1 teaspoon salt; bring to a simmer, stirring occasionally. Add 4 cups water and the pasta; stir to combine. Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. (Which will be a lot longer than the package directions indicate.)
  3. Off heat, stir in the olives. Taste and season with salt and pepper. Serve drizzled with additional oil, and add toppings if desired.

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Recipe by Malcom Jackson for Milk Street

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

Slow-Cooker Cauliflower, Potato and White Bean Soup

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This is a wonderful cool weather soup recipe that warms you like a soft blanket. The Hubs made the “shortened” version using a pressure cooker which condensed the overall time down to 34 minutes (24 minutes on high pressure; + 10 minutes natural release).

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. If feeling decadent, you may want to crumble a few sour-cream-and-onion chips on top to take the theme all of the way.

It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. Use an immersion blender, if you have one, to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. Ours was somewhere in between, with a slightly textured finish.

Slow-Cooker Cauliflower, potato and White Bean Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
  • 1 lb. cauliflower, chopped into large bite-sized florets and stems
  • 2 15-oz. cans cannellini beans, drained
  • ½ yellow onion, minced
  • 3 garlic cloves, smashed and minced
  • 3½ cups vegetable stock
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. dry white wine
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • Coarse kosher salt and black pepper
  • 1 tsp. lemon juice (about ¼ lemon)
  • 8 oz. sour cream (1 cup), at room temperature
  • ½ cup chopped chives (about 1 small bunch)
  • Potato chips, preferably sour cream and onion, for topping; optional
  • Shredded cheddar, for serving

Directions

  1. In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low. (InstaPot: 24 minutes on high pressure; + 10 minutes natural release.)
  2. Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker.
  3. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar.
  4. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

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Recipe by Sarah DiGregorio for NYTimes Cooking

Roasted White Bean and Tomato Pasta

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With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans.

Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce.

Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it; although we used it. The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Our changes included omitting the sugar, using only 8 ounces of pasta, and cutting the olive oil in half, but keeping the other ingredients at the original amounts. To summarize, the meal exuded complex textures that came from roasting the shallot, garlic and tomatoes; with a little crunch, a little creamy, a hint of smokiness, and a little glossy finish.

Roasted White Bean and Tomato Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Salt and black pepper
  • ¾ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, finely minced
  • 2 Tbsp. tomato paste
  • 5 garlic cloves, thinly sliced
  • ½ tsp. finely chopped fresh rosemary (or ¼ teaspoon dried)
  • ½ tsp. red-pepper flakes
  • ½ tsp. granulated sugar
  • 16 oz. cherry tomatoes, halved
  • 1 15-oz. can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)
  • 1 lb. orecchiette (or other shaped pasta that will cup or grasp the sauce)
  • Freshly grated Parmesan or pecorino (optional), for serving

Directions

  1. Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
  2. In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
  3. On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
  4. Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
  5. While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
  6. Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)
  7. Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

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Adapted from a recipe by Alexa Weibel for NYTimes Cooking

Braised Sweet Potatoes and Coriander, Orange and Olives

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This colorful side dish taken from Milk Street features an unusual combination of flavors. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruitiness of orange juice, while savory onion, spicy cayenne and salty olives balance the natural sugars.

It has gained a place as one of the top side dishes we’ve ever made, it is phenomenal! The texture and flavor pop of lightly crushed coriander seeds where a mortar and pestle are the best tools for the task but the bottom of a heavy skillet works, too. If you prefer, you can use 1 tablespoon ground coriander in place of the seeds, but keep in mind, it will require less than a minute to bloom in the oil.

Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

The flavor profile of this sweet potato dish blended nicely with our main course of Yucatan-Style Grille Pork.

Braised Sweet Potatoes and Coriander, Orange and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • ⅔ cup orange juice
  • ¼ tsp. cayenne pepper
  • ½ cup black or green pitted olives, or a mixture, chopped

Directions

  1. In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
  2. Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes.
  3. Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes. Off heat, stir in the olives. Taste and season with salt and pepper.

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Recipe by Courtney Hill for Milk Street

Pasta e Fagioli

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A wonderful, full-flavored pasta dish for vegetarians that even meat lovers will appreciate.

“A summer green bean is undoubtedly a thing of beauty, but it’s also short-lived. For those late-season or out-of-season green beans, forget blanching and slow-cook them into oblivion instead. Admittedly, the drab olive exterior is unfortunate, but don’t let looks fool you: The end result is disproportionately good—a silky bean with concentrated sweetness, no matter how tough or stringy it started out.” ~ Bon Appétit

The acidic tomatoes help the green beans retain their structure through the long cook, and a modest amount of lemon and cheese sharpen everything at the end. Think of this Italian classic as the summer counterpart to pasta e fagioli, the hearty soup featuring pasta and beans (often cannellini). It’s a hearty, vegetarian-friendly dish that’s easy on your wallet thanks to its reliance on a mix of seasonal produce and pantry staples. And if rent is due and the paycheck hasn’t cleared, make it with frozen green beans for an even more economical version.

Pasta e Fagioli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 medium white or yellow onion, thinly sliced
  • 1 head garlic, cloves separated, coarsely chopped
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 tsp. Morton kosher salt, plus more
  • 1 lb. green beans, trimmed, cut into 2″ pieces
  • 28 oz. canned crushed tomatoes
  • 2 Tbsp. unsalted butter, divided
  • 1 tsp. crushed red pepper flakes
  • 12 oz. medium tube-shaped pasta, such as rigatoni, ziti, or penne
  • 1 large lemon, zested, plus 1 tablespoon of juice
  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
  • Coarsely chopped mint and/or parsley and lemon wedges, for serving

Directions

  1. Cook 1 medium white or yellow onion, thinly sliced, 1 head of garlic, cloves separated, coarsely chopped, ¼ cup extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is translucent, 5–8 minutes.
  2. Add 1 lb. green beans, trimmed, cut into 2″ pieces, one 28-oz. can crushed tomatoes, 1 Tbsp. unsalted butter, and 1 tsp. crushed red pepper flakes. Cover and cook, stirring occasionally, until beans are tender enough to cut with a spoon and beads of oil appear on surface of sauce, 25–35 minutes.
  3. Meanwhile, cook 12 oz. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce). Drain, reserving about 1 cup pasta cooking liquid.
  4. Add pasta to sauce along with zest of 1 large lemon, 2 oz. Parmesan, finely grated (about 1 cup), and remaining 1 Tbsp. unsalted butter. Increase heat to medium-high and cook, stirring vigorously and adding up to ½ cup reserved pasta cooking liquid as needed, until sauce is silky and pasta is coated and al dente, about 4 minutes. Remove from heat and stir in 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed.
  5. Transfer pasta to large bowl or platter and drizzle generously with oil. Top with coarsely chopped mint and/or parsley and more Parmesan. Serve with lemon wedges for squeezing over.

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Recipe by Shilpa Uskokovic

Cheesy, Spicy Black Bean Bake

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This smoky and spiced, black bean bake has lots of melty cheese and offers different suggestions for adjusting the spiciness. In the original recipe, the enchilada sauce was an option. We found that without it, the dish was too dry. While it makes a great party dip, it became our main dish on a bed of rice with a side salad.

Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce.

We served ours with Red Hot Blue corn chips, a bit of fresh guacamole, and a smattering of scallion slices and chopped cilantro. Other serving options include tortillas, tortilla chips, rice, a baked potato or fried eggs.

OPTIONS: A main dish served with tortilla chips or used as a side with tacos, burritos or enchiladas. Blend whole beans with refried beans. Add sautéed jalapeno or serrano peppers. Sprinkle in a liberal dose of freshly cracked peppercorns, or pour a few squirts of habanero sauce on top. Add a chopped chipotle pepper, 1 teaspoon adobo sauce, and cream cheese to the bean mixture before popping in the oven. Use hot smoked paprika for more intense spice.

Cheesy, Spicy Black Bean Bake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 5 garlic cloves, peeled and sliced
  • 1 small yellow onion, chopped small
  • ¼ cup tomato paste
  • 1 10-oz. can enchilada sauce
  • 1½ tsp. smoked paprika (or HOT smoked)
  • ¼ tsp. red-pepper flakes
  • 1 tsp. ground cumin
  • 2 (14-oz.) cans black beans, drained and rinsed
  • ½ cup boiling water
  • Kosher salt and black pepper
  • 2 cups grated Cheddar
  • Optional toppings: guacamole, chopped cilantro, sliced scallion greens, sour cream

Directions

  1. Heat the oven to 475 degrees.
  2. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute.
  3. Stir in the tomato paste, enchilada sauce, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  4. Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Add your toppings and serve immediately.

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Adapted from a recipe by Ali Slagle for NYTimes Cooking

Triple Mushroom and Campanelle

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For a pasta dish that’s packed with earthy mushroom flavor, use a trio of mushrooms: white mushrooms, maitakes, and dried porcini. The process starts with a double-mushroom duxelles by grinding affordable white mushrooms and dried porcini in a food processor with aromatics and cooking it all together. A touch of cream finishes the dark, savory duxelles.

I often say “you eat with your eyes first,” and if you apply that adage when making the duxelles, you might want to abort the entire meal. The mushroom mix is less than appetizing, akin to, as The Hubs stated, the looks of dog food. But power through and complete the meal because it is super tasty, especially if you are a funghi fad, like us.

An unconventional method is used to cook the pasta: boil a full pound of campanelle in just 5 cups of water to create a superstarchy liquid. Don’t drain the pasta. Then stir in the creamy duxelles to build an ultrarich, creamy sauce that coats the frilly campanelle. Torn maitakes seared in extra-virgin olive oil creates a beautiful crisp, brown topping for the dish.

If you can’t find *maitake (hen-of-the-woods) mushrooms, substitute oyster or cremini mushrooms. Campanelle is preferred, but rigatoni or medium shells can be used; the pasta cooking time may differ. To achieve the proper consistency, boil the pasta after you’ve made the crispy mushrooms and duxelles.

Triple Mushroom and Campanelle

  • Servings: 4
  • Difficulty: easy
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Ingredients

Crispy Mushrooms

  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. *maitake mushrooms, trimmed and torn into ½-inch pieces

Duxelles

  • ¼ oz. dried porcini mushrooms, rinsed
  • 1 shallot, peeled
  • 3 cloves garlic, peeled
  • 1 lb. white mushrooms, quartered
  • 2 Tbsp. unsalted butter
  • ½ tsp. table salt
  • ½ cup heavy cream
  • ⅛ tsp. pepper
  • 1 Tbsp. lemon juice

Pasta

  • 5 cups water
  • 1 lb. campanelle
  • 1 tsp. table salt
  • 1 oz. Pecorino Romano cheese, grated (½ cup)
  • 2 Tbsp. chopped fresh parsley

Directions

  1. FOR THE CRISPY MUSHROOMS: Heat oil in 12-inch skillet over medium heat until shimmering. Add maitakes and cook, without stirring, until mushrooms begin to wilt at edges, 2 to 3 minutes.
  2. Gently stir and continue to cook, stirring occasionally, until mushrooms are well browned and crisp, 7 to 9 minutes longer. Remove from heat.
  3. Season mushrooms with salt and pepper to taste, transfer to bowl, and set aside until serving (do not wash skillet).
  4. FOR THE DUXELLES: Add porcini mushrooms, shallot, and garlic to food processor and process until finely chopped, 10 to 15 seconds, scraping down sides of bowl halfway through processing.
  5. Add white mushrooms and process until very finely chopped, 40 to 55 seconds, scraping down sides of bowl halfway through processing.
  6. Add butter to now-empty skillet and heat over medium heat until butter is foaming, 1 to 2 minutes. Add mushroom mixture and salt and cook, stirring occasionally, until mushroom liquid has evaporated and mushrooms have darkened in color, 10 to 12 minutes. Remove from heat.
  7. Stir in heavy cream, pepper, and lemon juice. Set aside.
  8. FOR THE PASTA: Bring water to boil in large Dutch oven. Stir in pasta and salt. Adjust heat to medium so water is at gentle boil and cook partially covered, stirring occasionally, until pasta is just shy of al dente, 6 to 8 minutes (there will be about ½ inch cooking water in bottom of pot). Do not drain pasta.
  9. Remove pot from heat. Add duxelles and Pecorino and stir vigorously until pasta is coated in lightly thickened sauce, 1 to 2 minutes (sauce will thicken as it cools).
  10. Transfer pasta to serving bowl. Top with crispy mushrooms and parsley. Serve immediately.

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Recipe from Cook’s illustrated

Mediterranean Chickpea Salad

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This salad was a suggested side dish for a wonderful Baked Cod with Lemon and Garlic entrée we recently made, and what a perfect pairing it was!

This chickpea salad hits all the right notes—crunchy, briny, salty, tangy, and a little bit sweet from the bell pepper (which we used a whole, as opposed to just a half of). Think of it as a “kitchen sink” type of salad, because you can really throw in a variety of produce that’s hanging out in your fridge—grated carrots, chopped zucchini, different herbs.

And go ahead and roughly chop the celery leaves and toss them into the salad, too; they add a sharper celery flavor and another layer of texture. It makes a great side dish for grilled chicken or fish, but you can indulge straight as a light yet filling meal, too.

Mediterranean Chickpea Salad

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 2 cans chickpeas, (15.5-oz.) drained and rinsed
  • 4 stalks celery, cut into a small dice
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 1/2 red onion, cut into a small dice
  • 1 red bell pepper, cut into a small dice
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 1/2 tsp. cumin
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Directions

In a large bowl, combine the chickpeas, celery, parsley, onion, red pepper, and olives. Combine cumin, olive oil, and lemon juice, mix well, and season to taste with salt and pepper. Toss with salad ingredients and serve.

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Adapted from a recipe by Maggie Shi for The Mediterranean Dish

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

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With this cool, creamy, crunchy cucumber salad, two simple techniques help prevent a watery salad in which the onion thinks it’s boss. But it’s the end result which really WOWS!

It is a great companion to any chicken, steak, pork, lamb or other meaty entrée; or even by itself as a vegetarian option. Be sure to allow the cucumbers to sit the full 20 minutes before folding them into the dressing. Another perk? These salads can be made up to 24 hours in advance.

Creamy Cucumber Salad with Radish, Lemon Zest and Dill

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
  • ½ cup thinly sliced red or Spanish onion
  • 3 Tbsp. cider vinegar
  • ½ cup sour cream
  • 3 Tbsp. chopped fresh dill, (or mint if you prefer)
  • 1 tsp. grated lemon zest
  • ½ tsp. granulated sugar
  • Salt and pepper
  • 6 radishes, trimmed and sliced thin

Directions

  1. Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes. Combine onions and vinegar in bowl and let sit for 20 minutes.
  2. Whisk sour cream, dill, zest, sugar, and ½ teaspoon salt together in large bowl. Add cucumbers, radishes, and onion-vinegar mixture, and toss to combine.
  3. Season with salt and pepper to taste. Serve.

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Adapted from a recipe for Cook’s Country