Lemon Broccolini

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Ingredients:
1 bunch sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

Roasted Potatoes, Peppers & Onions

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
4 Bullhorn peppers, seeded and cut into large chunks
1 sweet onion, peeled and sliced into large chunks
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and spices and toss evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

Sautéed Zucchini with Pancetta & Thyme

This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.

Ingredients:
1 pound zucchini
3 tablespoons olive oil
½ cup pancetta, cut into cubes or lardons
1 tablespoon freshly-chopped thyme
Juice of 1 lemon
Sea salt and fresh ground pepper

Method:
1. Trim the zucchini and cut into cubes. Heat the olive oil in a frying pan or skillet, add the pancetta and fry until golden brown and crispy.

2. Add the zucchini cubes and fry over brisk heat for 3-4 minutes, tossing them around in the pan from time to time, until the cut sides start to turn golden.

3. Add the thyme and plenty of black pepper, also adding salt, if needed. Season with the lemon juice and serve immediately.

Braised Baby Artichokes

Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender.

Ingredients:
1¼ pounds baby artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced

Method:
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.

2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately. If desired, top with toasted, buttered bread crumbs for an added crunch.

this week's recipes
fall comforts

feature story
preserving summer

scampagnata!
autumn supper

archives