INGREDIENTS
- 4 medium russet potatoes (about 2½ lb.), peeled, cut into 2″ pieces
- 1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1″ pieces
- 3 Tbsp. vegetable oil
- 3 Tbsp. Pickle Brine Spice Rub
- 1½ tsp. kosher salt, divided
- ½ small red onion, thinly sliced
- 4 celery stalks, thinly sliced on a diagonal
- 2 tsp. white wine vinegar
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 3 cups shredded rotisserie or leftover cooked chicken
- 4 kosher dill pickle spears, sliced ¼” thick
- ¾ cup parsley leaves with tender stems
DIRECTIONS
- Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
- Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
- Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
- Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
from Epicurious.com
INGREDIENTS
- 4 Tbsp. coriander seeds
- 6 Tbsp. vinegar powder
- 4 Tbsp. dried dill
- 2 Tbsp. kosher salt
- 4 tsp. celery seeds
- 1 tsp. mustard powder
DIRECTIONS
Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
From Epicurious.com
Salsa Verde Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ cups jarred salsa verde
- 1 (4-ounce) can chopped mild green chiles
- 8 garlic cloves, finely chopped
- 1 jalapeño, stemmed, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 3 scallions (green and white parts), thinly sliced
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- Fresh lime juice, to taste
- Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Directions
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
from Cooking.NYTimes.com
Baked Rigatoni with Chicken and Leek Puree
Ingredients
- 1 chicken thigh
- 1 LB. of rigatoni pasta
- 1 LB. of leeks, trimmed
- 1 C. of cow’s milk ricotta cheese
- 5.5 OZ. of fava beans, boiled and shelled
- Grated cheese
- Dry white wine
- Vegetable broth
- Butter
- Extra virgin olive oil
- Pepper
- Salt
Directions
Boil the chicken thigh in vegetable broth for about 1 hour. Drain, saving the chicken stock. Let the chicken cool and shred the meat.
Cut the leeks in half lengthwise, then slice them but not too thinly. Sauté them in a saucepan with a bit of oil and a pat of butter for 2-3 minutes. Then add 1/2 cup of wine and two ladlefuls of the chicken stock and continue cooking for at least for 10-12 minutes.
Turn off the heat and add salt if needed. Set aside a generous tablespoon of the sautéed leeks. Blend the rest of the leeks with 1/2 cup of ricotta, salt and pepper. Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree.
Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese. Stir gently, then bake at 400°F for 10-15 minutes. Remove the baked rigatoni from the oven and top with freshly ground pepper and thin slices of sautéed leek to taste. Serve immediately.
TOMATOES IN CARROZZA
Ingredients
- 4 round tomatoes
- 4 slices of cooked prosciutto (about 4 oz.)
- 1 small mozzarella
- 3 eggs
- Flour
- Breadcrumbs
- Oil for frying
- Salt
from Lacucinaitaliana.com
Directions
Cut each tomato into 4 round slices. Make 8 “sandwiches” using 2 circles of prosciutto and 1 circle of mozzarella between 2 slices of tomato. Dip the sandwiches in flour, then in the beaten eggs, the bread crumbs, then again in the eggs and bread crumbs (double breading). Fry them in plenty of hot oil. Cut them in half, sprinkle with salt and serve immediately.
INGREDIENTS
4 sprigs oregano
2 (15.5-oz.) cans cannellini (white kidney) beans, rinsed
1/2 cup Castelvetrano olives, pitted, torn
Kosher salt
1 1/2 lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil
DIRECTIONS
Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
from Bon Appetit
from NY Times Cooking
INGREDIENTS
- 1 (15-ounce) can cannellini beans, rinsed
- 3 cups chicken or vegetable stock
- ¼ cup white wine
- ¼ cup white wine vinegar
- 1 shallot or small white onion, finely chopped
- 3 tablespoons unsalted butter
- 1 cup small pasta, like shells
- Kosher salt and black pepper
- Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
DIRECTIONS
- Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
- While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
- Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
from NY Times Cooking
INGREDIENTS
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- Olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 6 garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- Generous pinch of red-pepper flakes
- Freshly ground black pepper
- ¾ cup dry white wine
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped
- 1 tablespoon red-wine vinegar
- Chopped fresh basil, for topping
- Grated Parmesan, for topping
Directions
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.
Tip
- For a variation of this soup without the sautéing, you can simply skip Steps 1 and 2, and add all the ingredients to the slow cooker. Don’t use raw sausage, which is unappetizing in texture if it isn’t browned first. Instead, add thin slices of a dry-cured sausage, like dried Spanish chorizo, or slices of a fully cooked pork or turkey sausage when you add the greens. Just let the sausage warm through before serving.
INGREDIENTS
- 2 large lemons
- 8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
- 6 bone-in, skin-on chicken thighs (about 2 pounds total)
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh parsley, plus more to garnish
- ½ teaspoon saffron
- ½ teaspoon ground cinnamon
- 1 ½ cups chicken broth, plus more if needed
from NY Times Cooking
DIRECTIONS
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird’s beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon-baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
from Martha Stewart Living
Ingredients
3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (½ inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (¾ cup)
1 cup cooked brown rice
Directions
In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add
cabbage: toss to coat. Season generously with salt. Season pork with salt and
pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli;
season with salt and pepper. Saute for 2 minutes. Add 1/4 cup water, cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger: cook, stirring, 30 seconds. Transfer to bowl with cabbage.
Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook,
flipping once, until a thermometer inserted in thickest parts registers 140 degrees F, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and
rice with cabbage mixture; season with salt and pepper. Divide among plates; serve
with pork and top with scallion greens.
dianemdaugherty 