Tag Archives: weeknight

Leek, Fennel, and Squash Soup with Sausage

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Who doesn’t love a tasty homemade soup? Leek, Fennel, and Squash Soup with Sausage is a hearty, flavorful bowlful that blends sweet, aromatic vegetables with savory, spiced sausage for a comforting and satisfying meal.

This soup starts with sautéed leeks and fennel, which bring a mild onion-like sweetness combined with the subtle anise flavor of fennel. Both vegetables soften and infuse the broth with their delicate aromatics. Of course, using homemade chicken broth adds oodles of flavor and health benefits.

The squash—a winter variety like kabocha or butternut—adds a creamy, naturally sweet, and slightly nutty element once cooked. Its vibrant orange color makes the dish visually appealing as well.

Savory sausage—usually Italian, fennel, or spicy sausage—is browned and crumbled into the soup, infusing it with rich, meaty notes and a bit of spice and seasoning complexity. This soup is perfect for a cozy lunch or dinner, served with crusty bread on the side, if desired.

NOTE: Kabocha squash is worth seeking out in this soup, but if you can’t find it red kuri or butternut squash will also work.

Leek, Fennel, and Squash Soup with Sausage

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 1 lb. hot Italian sausage casing removed
  • 1 1/2 lbs. leeks white and light green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed thoroughly
  • 1 fennel bulb halved, cored, and cut into 1/4-inch pieces
  • 4 cloves garlic peeled and sliced thin
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. table salt
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 1/2 lbs. winter squash (kabocha, red kuri, or butternut), peeled, seeded, and cut into 1-inch pieces
  • 6 cups chicken broth, preferably homemade
  • 1 can cannellini beans (15-oz.) rinsed
  • 1/2 cup finely chopped fresh parsley

Directions

  1. Cook sausage in large Dutch oven over medium-high heat, breaking up meat with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate and set aside.
  2. Add leeks, fennel, garlic, oil, salt, bay leaf, and thyme sprigs to fat left in pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
  3. Stir in squash, broth, beans, and reserved sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer. Reduce heat to medium and vigorously simmer for 20 to 35 minutes, until squash is tender. Remove pot from heat, discard bay leaf and thyme sprigs, and stir in parsley. Season with salt and pepper to taste. Serve.

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Recipe courtesy of America’s Test Kitchen

Seared Tuna with Citrus, Tomato and Olive Sauce

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Imagine a beautifully plated dish that showcases the vibrant, fresh flavors of the sea and Mediterranean garden. At the center is a perfectly seared tuna steak, its exterior caramelized to a tender, golden-brown crust while the interior remains delightfully rare, melt-in-your-mouth pink. The tuna’s rich, meaty texture provides a luxurious base for the meal.

Resting atop the tuna is a bright and zesty citrus, tomato, and olive sauce. This sauce balances savory and tangy notes with a Mediterranean flair. Juices of fresh lemons and oranges mingle with ripe, sliced plum tomatoes and briny black olives, enhanced by a touch of garlic. The acidity and complexity of the sauce perfectly cut through the richness of the tuna, creating a harmonious blend of flavors in every bite.

On the side, a serving of fluffy couscous complements the dish with its light, grainy texture. The couscous is cooked to a tender consistency, each tiny granule separate and airy, and acts as a gentle flavor absorber, soaking up the juices from the citrus sauce and adding a satisfying, hearty component to the meal.

Together, this dish offers a balance of textures and flavors—tender, rich tuna; vibrant, tangy sauce; and delicate, comforting couscous—making a meal that’s fresh, elegant, and nourishing.

With just the two of us for dinner, we simply cooked one large tuna steak (keeping the amount of the other ingredients intact) and shared it along with couscous cooked in homemade shrimp stock, and a small side salad. Healthy eating at its best!

Seared Tuna with Citrus, Tomato and Olive Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 medium plum tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 2 medium navel oranges
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 4 tuna steaks 1 inch thick (6 to 7 oz. each)
  • 5 Tbsp. extra-virgin olive oil
  • 2 anchovy fillets rinsed and patted dry
  • 1 large clove garlic minced
  • 1/2 cup pitted Kalamata olives (about 18)
  • Optional sliced scallions for garish
  • Lemon wedges for serving

Directions

  1. Cut each tomato into four wedges, cut out the cores, and remove the seeds and pulp. Slice the tomatoes lengthwise into 1/4-inch strips. In a colander, toss them with 1/4 tsp. salt and let them drain for 15 minutes.
  2. Meanwhile, finely grate the zest of the lemon. Put the zest in a medium bowl. Working over the bowl, segment the lemon and the oranges. In a spice grinder or mortar and pestle (or with a meat mallet; put the spices in a zip-top bag), coarsely grind the coriander and peppercorns. Press the spices into both sides of the tuna steaks.
  3. Gently heat 3 tablespoons of the oil in a 12-inch skillet over medium heat. Add the anchovies and mash them into the oil with the back of a spoon until nearly dissolved. Turn the heat to low, add the garlic, and cook until softened but not browned, 3 to 4 minutes. Remove from the heat.
  4. Add the drained tomato strips, the orange and lemon segments (with the zest and juice), and the olives to the pan. Toss very gently to warm through, being careful not to break up the citrus segments. Season to taste with salt and pepper. Transfer to a serving bowl and keep warm.
  5. Wipe out the skillet, set it over medium-high heat, and pour in the remaining 2 tablespoons oil. Generously salt the tuna steaks on both sides. Working in batches if necessary, sear the steaks, pressing on them while cooking to help a crust develop, until golden brown, 2 to 3 minutes. Flip the tuna and continue to cook until golden brown, another 2 to 3 minutes for medium rare to medium. Transfer the tuna to dinner plates and serve with the warm citrus sauce.

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Adapted from a recipe by Arlene Jacobs

Sweet-and-Sour Cranberry Chicken Stir-Fry

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During our childhood, most families undoubtedly served canned cranberry jelly at Thanksgiving dinner. The ribbed, “cylindrical beauty plops out of the can like a gavel marking the start of the holiday”, retaining its signature shape so guests can slice off just the right amount. OK, I admit, I was NOT a fan favorite then, nor am I now. But in this recipe it works!

While slicing is a perfectly acceptable (if not somewhat encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken.

Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up). BUT, it contains high fructose corn syrup.

High-fructose corn syrup is a liquid sweetener made from corn. When corn starch is broken down into individual molecules, it becomes corn syrup, which is 100% glucose, a simple sugar. Enzymes are added to convert some of this glucose into fructose. High-fructose corn syrup is cheaper than sugar, with better flavor enhancement and longer shelf life. It’s more stable and consistent, especially in acidic foods and drinks. It works well in this recipe and is up to you on whether or not it fits your life style diet. We can honestly say, it was darn-right delicious!

All-in-all, most of the other ingredients are healthy for you…

Sweet-and-Sour Cranberry Chicken Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup jellied cranberry sauce (from a 14-oz. can)
  • 3 Tbsp. unseasoned rice vinegar
  • 2 tsp. finely grated orange zest
  • ¼ cup fresh orange juice
  • 2 tsp. toasted sesame oil
  • 3 Tbsp. soy sauce, divided
  • 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
  • 1 Tbsp. cornstarch
  • 4 Tbsp. (or more) vegetable oil, divided
  • 1 lb. green beans, trimmed
  • 6 garlic cloves, finely chopped
  • 1 ½” piece ginger, peeled, finely chopped
  • Kosher salt
  • Thinly sliced orange zest and toasted sesame seeds (for serving)
  • Steamed white rice (for serving; optional)

Directions

  1. Whisk 1 cup jellied cranberry sauce (from a 14-oz. can), 3 Tbsp. unseasoned rice vinegar, 2 tsp. finely grated orange zest, ¼ cup fresh orange juice, 2 tsp. toasted sesame oil, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
  2. Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
  3. Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
  4. Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
  5. If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½” piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
  6. Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.

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Recipe by Jess Szewcyck for Bon Appétit

Mushroom Minestrone with Beans and Farro

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A healthy homemade soup in one hour! A fiber-rich spin on minestrone, this hearty soup is packed with vegetables and beans in a tomatoey broth. Sautéed mushrooms, piney rosemary and nutty farro give the dish richness and umami.

You can substitute other white beans, such as Great Northern, navy, or chickpeas; and other mushrooms in place of the creminis. As I always mention, when broth or stock is listed as an ingredient, homemade is your best choice, but if that is not an option for you, we suggest the Better-Than-Buillon brand for the most flavor.

NOTES: Refrigerate for up to 4 days, or freeze for up to 3 months. The farro will continue to absorb liquid as it sits, so you may need to add more broth or water to thin it out as needed. Do not use quick-cooking farro.

Mushroom Minestrone with Beans and Farro

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 8 oz. cremini mushrooms, chopped
  • 2 ribs celery, diced
  • 1 medium yellow onion (8 oz.), diced
  • 1 large carrot, diced
  • 3/4 tsp. fine salt, divided
  • 4 garlic cloves, minced or finely grated
  • 2 tsp. chopped fresh rosemary
  • 2 Tbsp. tomato paste
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 (14-oz.) can diced tomatoes
  • 1 Parmesan cheese rind (optional)
  • 1/2 tsp. freshly ground black pepper, divided
  • 1/2 cup pearled or semi-pearled farro
  • 5 oz. baby kale or spinach, lightly chopped
  • Grated parmesan cheese, for serving

Directions

  1. In a medium-to-large (4-to-6-quart) pot over medium-high heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, 4 to 5 minutes.
  2. Add the celery, onion, carrot and 1/4 teaspoon of the salt, and reduce the heat to medium. Cook, stirring frequently, until the vegetables slightly soften, about 4 minutes. Stir in the garlic, rosemary and tomato paste, and cook, stirring, until aromatic, about 1 minute.
  3. Stir in the beans, then add the broth, tomatoes, the Parmesan rind (if using), and the remaining 1/2 teaspoon of salt and the pepper, then increase the heat to high and bring to a boil. Stir in the farro, then reduce the heat to medium-low and simmer, partially covered, until the farro is al dente, 30 to 35 minutes.
  4. Stir in the kale and cook until just tender, about 5 minutes. Taste for salt and pepper and adjust according to taste. Remove from the heat, ladle into bowls, sprinkle with parmesan, if using, drizzle with extra-virgin olive oil, and serve hot.

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Adapted from a recipe by Ellie Krieger

Quick Beef Stew with Mushrooms and Dijon

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The main basis for this recipe from America’s Test Kitchen is a flavorful, yet quick, weeknight stew. Therefore the cut of meat is important. Sirloin steak tips (also known as flap meat or bavette steak) is essential if wanting a tender beef stew in less than an hour’s time. Yes, it is more expensive than chuck, but well worth it.

Quick-cooking sirloin steak tips have a beefy flavor and tender texture, so they are perfect for this speedy stew. Cutting the meat into small pieces allows it to get tender even faster. Smaller chunks are also easier to eat IMHO.

This stew tastes great after only 10 minutes of simmering but gets even better when cooked for longer; you can simmer it for up to 1 hour if time allows. Serve with mashed potatoes, polenta, egg noodles, rice, or crusty bread and sprinkle with additional chopped rosemary or fresh chives.

If you are simmering closer to an hour, you could consider adding in sliced carrots or parsnips.

Quick Beef Stew with Mushrooms and Dijon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. sirloin steak tips, trimmed and cut into ½-inch cubes
  • 1½ tsp. table salt, divided
  • 4 Tbsp. unsalted butter
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 tsp. chopped fresh rosemary
  • 3 Tbsp. all-purpose flour
  • 2 cups beef broth
  • 1 cup water
  • ½ oz. dried porcini mushrooms, rinsed and chopped fine
  • 2 Tbsp. Dijon mustard

Directions

  1. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Melt butter in Dutch oven over high heat. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes; transfer to plate.
  2. Add cremini mushrooms, onion, garlic, tomato paste, rosemary, and remaining ½ teaspoon salt to fat left in pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 4 to 7 minutes.
  3. Stir in flour and cook for 1 minute. Stir in broth and water, scraping up any browned bits. Stir in porcini mushrooms, mustard, and beef, along with any accumulated juices, and bring to boil.
  4. Reduce heat to low and simmer, covered, until beef and vegetables are tender, about 10 minutes (or up to 1 hour if time allows; the meat will get more tender the longer it’s simmered. Add extra water if stew gets too thick). Season with salt to taste. Serve.

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Adapted from a recipe by Jessica Rudolph for America’s Test Kitchen

Seafood and Chorizo Stew

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This stew is started by cooking Spanish-style chorizo and onion together to infuse a bold flavor combination into its base. A mix of shrimp and cod are added at the end of the process to ensure that they are not overcooked.

The Hubs had made homemade seafood stock earlier in the day, so in place of the bottle of clam juice, we incorporated the stock—which adds tons of flavor. Another flavor-amping choice was using fire-roasted diced tomatoes.

Unlike Mexican chorizo, which is fresh and uncured, Spanish chorizo is fermented, smoked, and aged for weeks, resulting in a deep, complex flavor and firm texture. Spanish chorizo has been part of Iberian cuisine for centuries. Its origins trace back to the Roman Empire, but it wasn’t until the arrival of pimentón from the New World that chorizo took on its signature red hue and smoky depth.

Seafood and Chorizo Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 6 oz. Spanish chorizo sausage, skins removed, quartered lengthwise and sliced ½ inch thick
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 Tbsp. chopped fresh oregano
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 cup homemade seafood stock, OR 1 (8-oz.) bottle clam juice
  • 1 lb. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and tails removed
  • 12 oz. skinless cod fillet, 1 to 1 ½ inches thick, cut into 1-inch chunks
  • Salt and pepper

Directions

  1. Heat oil in large saucepan over medium-high heat until shimmering. Add chorizo and onion and cook until both are lightly browned, 7 to 9 minutes.
  2. Stir in garlic and 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 10 minutes.
  3. Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
  4. Stir in remaining 2 teaspoons oregano and season with salt and pepper to taste. Portion stew into individual bowls and drizzle with extra oil. Serve.

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Adapted from a recipe by America’s Test Kitchen

Mashed Potatoes with Roasted-Garlic Mascarpone

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These silky spuds are so rich, you can even skip the gravy! A mixture of brown butter, roasted garlic, and rich mascarpone levels up an iconic, otherwise-basic mashed potato recipe. Fold the rich garlic mixture into cooked potatoes before mashing (and then add add some more roasted cloves to the topping!). Any downside? There probably won’t be any leftovers.

Even though the fried sage leaves are optional, they add not only visual impact, but a nice herby texture. Additionally, we used roasted garlic paste in the potato mixture, and topped them with roasted garlic cloves along with the crisped sage leaves and cracked black pepper. A perfect accompaniment to our Reverse-Sear Prime Rib.

Mashed Potatoes with Roasted-Garlic Mascarpone

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 1 medium garlic bulb
  • 3 lb. Yukon gold or red potatoes, peeled, if desired, and cut into 2-inch pieces
  • 1/4 cup butter
  • 1/2 cup mascarpone cheese
  • 1/4 to 1/2 cup milk, heavy cream, or half-and-half
  • Melted butter or olive oil and cracked black pepper (optional)
  • Frizzled Sage (optional)

Directions

  1. Preheat oven to 425°F. Cut 1/2 inch off top of garlic bulb to expose ends of cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut side up, in a small ramekin or custard cup. Lightly drizzle with olive oil and sprinkle with salt. Cover ramekin with foil. Roast 25 to 35 minutes. Once cool enough to handle, squeeze bottom of roasted bulb to release garlic cloves onto a cutting board; lightly sprinkle with additional salt. Use the side of a chef’s knife to mash the garlic into a paste. (Garlic paste can be made ahead and chilled up to 3 days.)
  2. Meanwhile, in a 4- to 6-qt. pot cook potatoes, covered, in enough lightly salted boiling water to cover until tender, 20 to 25 minutes; drain. Return hot potatoes to hot pot.
  3. In a small saucepan heat butter over medium until it starts to brown, 7 minutes. Remove from heat. Stir in mascarpone cheese and garlic paste until cheese is melted. Add mascarpone mixture to potatoes in pot. Let stand, uncovered, 2 minutes. In another small saucepan, heat milk over low until very warm.
  4. Mash potatoes with a potato masher or beat with a mixer on low just until light and fluffy. Stir in 1/4 cup of the warm milk, 1 tsp. salt, and 1/2 tsp. ground black pepper. Gradually stir in additional warm milk if needed to make potatoes desired creaminess. If you like, serve topped with melted butter, cracked black pepper, and Frizzled Sage.

How to Make Frizzled Sage

Pour enough vegetable oil into a small saucepan to cover bottom of the pan; heat over medium. Add fresh dry sage leaves, a few at a time. Cook until lightly browned and starting to crisp, 2 minutes. Remove to side dish until ready to adorn the potatoes.

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Recipe By Sarah Martens and Carrie Boyd for Better Homes and Gardens

Brussels Sprout Pasta

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This weeknight Brussels sprout pasta dish is bursting with autumnal flavors. Leaving some of the outer Brussels sprouts leaves whole before roughly chopping the centers ensures you get different shapes and textures in every bite; hot Italian sausage adds heft and spice (add more red pepper flakes if you like—which of course we did!); pecans toasted in nutty brown butter are rich, cozy, and crunchy; and using Pecorino gives the dish a salty, sharp punch.

Now here is where we part from the original recipe. The amount of butter and oil to sauté the pecans seemed like overkill. We believe you could cut the amounts of butter and oil in half, although the original amounts are listed below.

Any type of medium pasta will work with this dish, such as mezze rigatoni, short tubes that will trap small bits of sausage and pecan for full-flavored bites. But you could consider orecchiette, conchiglie, or regular old penne. To get a luxurious, glossy sauce, cook your pasta until just shy of al dente (2 minutes less than package directions) so you can finish it in the sauce, with starchy water and butter helping bring everything together.

TIP: Get your pasta water on to boil first. As it warms up, use the prep time to assemble the rest of your ingredients.

In the end, it was quite luxurious and we were both surprised how much we liked it better than we thought we would. Instead of 1 pound of pasta, we used 12 ounces and felt it was a better balance with the other ingredients.

Brussels Sprout Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. Brussels sprouts
  • 1 lb. mezze rigatoni or other medium pasta
  • Kosher salt
  • 6 Tbsp. unsalted butter, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 cup coarsely chopped raw pecans
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. hot Italian sausage, casings removed if needed
  • 3 garlic cloves, thinly sliced
  • 1 oz. Pecorino, finely grated (about ½ cup), plus more for serving
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar

Directions

  1. Trim root ends from 1 lb. Brussels sprouts, letting any larger outer leaves fall off. Place leaves in a medium bowl. Coarsely chop remaining sprouts and transfer to same bowl as leaves; set aside.
  2. Cook 1 lb. mezze rigatoni or other medium pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
  3. Heat 4 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high until butter is melted. Add 1 cup coarsely chopped raw pecans and cook, stirring constantly, until nuts are darkened in color and fragrant and butter mixture browns (it will be slightly darker than plain brown butter because of the pecans), about 2 minutes. Transfer to a medium bowl, stir in ¼ tsp. crushed red pepper flakes, and season with salt. Wipe out pot.
  4. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 1 lb. hot Italian sausage, casings removed if needed, breaking up with a wooden spoon, until browned and cooked through, about 5 minutes. Add 3 garlic cloves, thinly sliced, and reserved Brussels sprouts; season with salt. Cook, stirring occasionally, until Brussels sprouts are slightly wilted, 2–3 minutes.
  5. Add pasta, 1 cup reserved pasta cooking liquid, 1 oz. Pecorino, finely grated (about ½ cup), and remaining 2 Tbsp. unsalted butter; season generously with freshly ground black pepper. Cook, stirring constantly and adding more pasta cooking liquid as needed, until pasta is coated and sauce is glossy, 2–3 minutes. Remove pasta from heat and stir in 2 Tbsp. red wine vinegar. Taste and season with more salt if needed.
  6. Divide pasta among shallow bowls and top with buttery pecans, dividing evenly, and more Pecorino.

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Adapted by a recipe from Kendra Vaculan for Bon Appétit

Farro with Mushrooms and Peas

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We were pleasantly surprised how much we loved this easy farro recipe with mushrooms and peas. The side dish is creamy and packed with the flavors of fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! 

It is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein, such as we did with loin lamb chops. You can also prepare it in advance and use as lunch for several days.

Unfamiliar with farro? It is a nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt. And not only is it chockful of good-for-you nutrition — fiber, protein, vitamins, minerals and antioxidants — it is also hearty, deeply satisfying, and quite versatile.

NOTES: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon, chicken, pork or lamb, it can serve 5 to 6 people.

This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.

Farro with Mushrooms and Peas

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 3 green onions, chopped
  • 8 oz. baby bella mushrooms cleaned, trimmed and sliced
  • 1 cup frozen peas
  • 1 tsp. chopped garlic
  • 1 cup pearled farro
  • 1 tsp. sweet paprika
  • 2 springs fresh thyme, leaves only
  • Salt and pepper
  • 2 1/4 cups vegetable broth or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped

Directions

  1. In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add green onions, mushrooms, and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
  2. Meanwhile, in a separate pot over medium-high heat, bring the broth to a boil. Add the boiling broth to the farro mixture. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for 20 minutes (or according to package directions, ours took 30 minutes) until the liquid is absorbed.
  3. Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm.

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Recipe by Suzy Karadsheh

Italian Sausage with Lentils and Kale

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Here’s a one-skillet weeknight main dish that’s versatile, uncomplicated and sure to satisfy. Cooking sausages on top of the lentil mixture infuses this meal with rich, meaty flavor.

In lieu of Italian sausage, we used what we had on hand, one pound of homemade Garlic-Wine-Romano sausage from a local meat market. While the meat was 50% shy of the total amount in the original recipe, it suited the two of us just fine. All-in-all, an easy, quick weeknight recipe with a lot of flexibility.

The bonus here is, other than a skillet and a chef’s knife, there’s not a lot of clean up!

Italian Sausage with Lentils and Kale

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. extra-virgin olive oil
  • 1 ½ lbs. sweet Italian sausage
  • 2 shallots, peeled, halved, and sliced thin
  • 3 garlic cloves, minced
  • 10 oz. kale, stemmed and chopped
  • ¾ cup chicken broth
  • Salt and pepper
  • 1 (15-oz.) can lentils, rinsed
  • 3 Tbsp. plain yogurt
  • 2 Tbsp. whole-grain mustard
  • 1 Tbsp. water

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.
  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes.
  3. Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

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Recipe from America’s Test Kitchen

“Cheater” Beef Biryani With Cumin Raita

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Not familiar with biryani? It is a world-renowned Indian dish that takes time and practice to make but is worth every bit of the effort. It consists of long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.

However, this “cheater” version of biryani allows you to enjoy the wonderfully fragrant and complex dish on a busy weeknight. The shortcut method here gives the rice a head start in a Dutch oven, while a ground beef mixture comes together quickly in a skillet.

Don’t be deterred by the long ingredient list, as most of the ingredients are dried spices that don’t require any prep work. Aromatic garlic, ginger and spices are bloomed in ghee to extract as much flavor as possible, and there’s a slight hit of heat from the chile powder (more to taste). A tangy cumin raita is a lovely finishing drizzle that brightens the meal.

NOTES: Our alterations included using the entire onion, and increasing the ground beef to 1 1/2 pounds. With these additional amounts, you could get up to six servings. And next time we’ll increase the Kashmiri chile powder or cayenne because we could barely detect it. The original recipe indicates it is a total time of 30 minutes, but it took us at least 45 minutes to prep and cook.

Cheater Beef Biryani With Cumin Raita

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups basmati rice, rinsed
  • 5 cardamom pods
  • 1 (3-inch) cinnamon stick
  • 2 whole cloves
  • 2 cups low-sodium chicken broth
  • ½ tsp. Kosher salt and pepper
  • 3 Tbsp. ghee
  • 1 large white onion, thinly sliced
  • 1 Tbsp. tomato paste 
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 2 tsp. garam masala
  • ½ tsp. ground Kashmiri chile powder or ¼ teaspoon cayenne (more to taste)
  • ¼ tsp. ground fennel
  • ¼ tsp. ground turmeric
  • 1 star anise
  • ½ tsp. cumin seeds, divided
  • 1½ lbs. ground beef (preferably 20 percent fat)
  • ¾ cup Greek-style plain yogurt, divided
  • ¼ cup whole milk
  • ½ cup coarsely chopped cilantro leaves and tender stems, divided

Directions

  1. In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.
  2. Meanwhile, heat 2 tablespoons of the ghee in a 12-inch nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.
  3. Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon ghee in the empty side. To the melted ghee, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon of the cumin; stir until well blended, 30 seconds.
  4. Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.
  5. Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.
  6. Meanwhile in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin and 2 tablespoons of water and season with salt and pepper. Mix well.
  7. Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side.

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Adapted from a recipe by Kay Chun for NYTimes Cooking

Rosemary and Dried Cherry Pork Chops

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How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

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Recipe by Kendra Vaculin for Bon Appétit

Salmon and Green Beans in Red Pepper Sauce

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Crisp-skinned salmon is the star protein here and simmers alongside green beans in the sauce, which is balanced, rich and tasty with anchovies and miso. According to NY Times Cooking, a sauce this good works with any protein that benefits from a gentle simmer. It was spot-on with the salmon!

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, here these green beans—which hold their shape while they gently and endearingly collapse—contribute a generous texture to a roasted red pepper sauce.

We are quite fond of salmon and enjoy the fish often, both at home and while dining out. The Hubs adores anchovies (in any form), yet I tend to be a bit more timid about them. In this dish, they literally dissolve into the sauce. If there is an anti-anchovy militant in your household, don’t even mention they are part of the recipe.

Our changes included slicing a 24-ounce slab of salmon into three 8-ounce portions. We also increased the amount of green beans from 8 ounces to 12 ounces (but then forgot to slice them into 2-inch pieces 😏).

Salmon and Green Beans in Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small red onion, peeled and chopped (about 1 cup)
  • 1 (16-oz.) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
  • 1 Scotch bonnet or habanero chile, seeds in or out
  • 4 garlic cloves, peeled
  • 5 Tbsp. olive oil, divided
  • 4 salmon fillets (about 6 oz. each), skin on or off
  • Salt and black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces (about 2 cups)
  • 6 to 8 oil-packed anchovies
  • 1 Tbsp. white or red miso
  • ½ cup thinly sliced fresh scallions
  • Rice, for serving
  • 1 lemon, cut in wedges

Directions

  1. Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
  2. Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
  3. Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
  4. Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
  5. Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
  6. Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
  7. Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

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Recipe by Yewande Komolafe for NYTimes Cooking

Creamy Tuscan Chickpea Soup

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With the hot, humid dog days of summer behind us, that’s when we start craving cool-weather sustenance like soups and stews. Here, spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup; a recipe found in Food & Wine Magazine.

Think of it as a cozy mash-up of Zuppa Toscana and Marry Me chicken. Spicy sausage adds a deep, savory flavor while sun-dried tomatoes lend a sweet-tangy richness to the broth. Chickpeas make the soup extra satisfying without feeling heavy, and the vegetables are perfectly tender with just a slight bite. It’s an umami-packed bowl that’s both comforting and nourishing. For the best texture and browning, use sausage out of its casing — it breaks up more easily with a spoon and browns more evenly in the pan.

For a milder soup, you can use regular Italian sausage instead of the spicy variety. We used sweet Italian sausage because that’s what we had on hand, but we added some red pepper flakes to include the spiciness. However, our fresh basil from the herb garden was past it’s prime. Instead of buying a bunch from the farm market or grocery store, we substituted 2 teaspoons of dried Tuscan Italian seasoning.

The soup was fantastic! *That being said, you want to maximize flavor by using homemade chicken stock. Canned or boxed stock just does not have the depth of flavor. Also, The Hubs used dried chickpeas that were soaked overnight with aromatics then cooked in a pressure cooker—a time-saver. **The broth (from canned or cooked) can be used along with the chicken stock for additional flavoring.

NOTE: Store soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop before serving. You may want to add more broth when reheating, and that’s totally fine. Soups like this also freeze well — just let it cool completely, then ladle into freezer-safe containers or large ziplock bags and store in the freezer for one to two months.

Creamy Tuscan Chickpea Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. spicy (or sweet) Italian sausage, casings removed
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 large celery stalk, chopped (about 1/2 cup)
  • 1/2 cup finely chopped oil-packed sun-dried tomatoes
  • 4 large garlic cloves, minced
  • 1/2 tsp. red pepper flakes (optional)
  • 8 cups chicken stock*
  • 2 15-oz. cans **chickpeas, save the liquid for part of the broth
  • 4 cups torn lacinato kale leaves (about 1 bunch)
  • 2 oz. Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
  • 1/4 cup heavy cream
  • 2  Tbsp. chopped fresh basil OR 2 tsp. dried Italian seasoning
  • 3/4 tsp. kosher salt

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  2. Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes, red pepper flakes (if using) and garlic. Cook, stirring often, until fragrant, about 1 minute.
  3. Stir in stock and chickpea broth, Italian seasoning (if using) and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes.
  4. Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil (if using), and salt.
  5. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

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Adapted from a recipe by Anna Theoktisto for Food & Wine

Pan-Seared Flounder with Lemon-Caper Sauce

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Flatfish such as flounder and sole are quick-cooking, ultraconvenient—and finicky. Because they lie in camouflage on the seabed waiting for prey, the flesh of these fish is unbeatably tender, flaky, and delicate. But their flesh is quick to tighten up and dry out over fierce heat, yet if you go too easy on the sear, the fragile fillets can tear or break when you attempt a flip. 

Once you nail the process, you are handsomely rewarded: Done right, flounder and sole are buttery, flaky, mild, and sweet, the perfect canvas for a variety of punchy sauces and toppings.

According to chef David Yu, when fish releases moisture in the skillet, that moisture impedes the fillet’s contact with the pan and oil and also lowers the temperature of everything, resulting in a longer browning time. So it’s key not only to thoroughly dry the fish with paper towels but also to dredge it in flour, which absorbs any moisture left on the fish’s surface.

Flour presents a couple of other perks as well: It helps hold the delicate flesh together by forming gluten, and its protein and sugar also help the fish to brown. Here, the fish is floured on only one side.

TIP: Using a well-oiled stainless-steel skillet rather than nonstick allows you to cook the fish at a higher temperature, quickly altering the proteins in the fish to keep them from bonding to the pan.

Our fillets were larger than noted in the original recipe, so we used a 13″ stainless steel skillet and a bit more oil in the pan. Because of their length, the fillets were a bit tricky to turn over. Pairing with steamed broccoli and a side salad, we enjoyed a fast, healthy and tasty dinner!

Pan-Seared Flounder with Lemon-Caper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. all-purpose flour
  • ¾ tsp. table salt, divided
  • ¼ tsp. pepper
  • 6 (4- to 6-oz.) skinless flounder fillets, ¼ to ½ inch thick
  • 4 tsp. vegetable oil, divided
  • 3 garlic cloves, minced
  • ⅓ cup dry white wine
  • ⅓ cup water
  • 1½ tsp. grated lemon zest, plus 1½ Tbsp. juice
  • 3 Tbsp. unsalted butter, cut into 6 pieces and chilled
  • 2 Tbsp. capers, rinsed
  • 1 Tbsp. minced fresh parsley

Directions

  1. Whisk 2 tablespoons all-purpose flour, ½ teaspoon table salt, and ¼ teaspoon pepper together in small bowl. Reserve 1 teaspoon flour mixture, then spread remaining mixture in even layer on large plate. 
  2. Dry 6 skinless flounder fillets thoroughly with paper towels. Place 3 fillets, skinned side down, into flour mixture on plate to coat 1 side. Shake off excess and transfer to rimmed baking sheet, floured side up. 
  3. Heat 1½ teaspoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Carefully place fillets, floured side down, in pan and cook until bottom is golden brown, about 2 minutes. Remove skillet from heat. Using 2 thin spatulas, gently flip fillets and let stand until second side is opaque, 15 to 30 seconds. Transfer fillets, browned side up, to platter. Wipe out skillet with paper towels and repeat steps 2 and 3 with remaining fillets and 1½ teaspoons oil.
  4. Wipe out skillet with paper towels. Add remaining 1 teaspoon oil and 3 minced garlic cloves and cook over medium heat until fragrant, about 30 seconds. Stir in reserved 1 teaspoon flour mixture and cook for 15 seconds.
  5. Whisk in ⅓ cup white wine, ⅓ cup water, 1½ teaspoons grated lemon zest and 1½ tablespoons juice, and remaining ¼ teaspoon salt. Bring to simmer and cook until sauce has thickened slightly, about 2 minutes. 
  6. Off heat, whisk in 3 tablespoons chilled unsalted butter, cut into 6 pieces. Stir in 2 tablespoons rinsed capers and 1 tablespoon minced parsley. Spoon sauce over fish and serve.

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Recipe by David Yu for Cook’s Illustrated