Roasted Turnips
Poppy seeds and paprika add an unexpected touch to this easy roasted dish from chef Mario Batali.
Ingredients:
2 pounds turnips
4 tablespoons butter
2 tablespoons poppy seeds
1 tablespoon paprika
4 tablespoons red wine vinegar
Method:
1. Season turnips with salt and pepper.
2. In a large ovenproof pan, heat butter until starting to brown. Add turnips and toss to coat well. Add poppy seeds and saute until light golden brown, about 8 to 9 minutes. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.
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Pasta with Hedgehog Mushrooms and Chard
This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.
Ingredients:
½ pound hedgehog mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 shallot, finely minced
2 cloves garlic, finely minced
4 ounces diced pancetta(optional)
1 bunch chard, chopped into 1 inch pieces
½ cup red or white wine
1 cup stock or water
Parmesan cheese for grating
Red pepper flakes (optional)
Sea salt and fresh ground pepper
Method:
1. Gently brush and clean mushrooms. Sauté mushrooms in butter and olive oil until golden. Add minced garlic and shallots and pancetta (if desired) and continue to sauté until garlic and shallot is opaque.
2. Add chopped chard and continue to sauté, stirring until chard is just cooked. Deglaze pan with a little wine and water or chicken stock. Test for seasoning add salt and pepper to taste. Toss mixture with hot pasta and serve immediately
Variations: This dish is also wonderful topped with fresh chopped herbs; ricotta cheese; chopped pistachios or pine nuts; or, asparagus instead of chard.
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Spaghetti with Green Garlic
Simple, yet perfect, this simple spaghetti dish from chef Alice Waters allows fresh green garlic flavors to shine.
Ingredients:
1 pound spaghetti
â…“ cup olive oil
3 heads green garlic, minced
1 tablespoon chopped parsley
pinch of red pepper flakes
Sea salt
Method:
1. Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat until simmering. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
3. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
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Mashed Squash & Maple Syrup
Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
Ingredients:
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
Method:
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
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Roasted Broccoli di Cicco
This sweet, tender heirloom broccoli variety is excellent roasted with a just touch of butter, garlic and parmesan cheese.
Ingredients:
1 pound fresh Broccoli di Cicco
4 tablespoons butter
3 cloves garlic, crushed
¼ cup parmesan cheese
Sea salt and fresh ground pepper
Method:
1. Pre-heat oven to 450°. Place butter in glass roasting dish and warm in oven.
2. Rinse broccoli in the sink. (Do not dry as the moisture on the broccoli will help steam it in the oven.) Once the butter has melted in the dish toss in the broccoli and add garlic and salt and pepper to taste. Cover dish with foil or baking sheet.
3. Roast in oven for 20 minutes. Depending on the size you may need to adjust the time accordingly. It should be tender yet still hold its shape.
4. Top with lots of freshly grated Parmesan and broil on high heat in oven for a couple minutes.
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Roasted Carrots with Dill
This fail-safe recipe from The Barefoot Contessa’s Ina Garten will wow time and time again.
Ingredients:
12 carrots
3 tablespoons good olive oil
2 tablespoons minced fresh dill or parsley
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)
2. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in a single layer and roast in the oven for 20 minutes, until browned and tender.
3. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Braised Cabbage with Vinegar
This Bon Appetit recipe enhances the flavors of fresh red cabbage with caraway seeds, garlic and chopped onion.
Ingredients:
¼ cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
2 ½ pounds red cabbage, quartered, cut crosswise into 1/2-inch strips
½ teaspoon caraway seeds
1 ½ cups low-salt chicken broth
3 tablespoons red wine vinegar
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes.
2. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar.
3. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
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Italian-Style Cabbage Salad
Kissed with parsley, drained capers and garlic, this Italian-style salad makes for an excellent side dish, or main course at lunch.
Ingredients:
8 cups thinly sliced red cabbage (about 1/2 large head)
¼ cup chopped Italian parsley
2 tablespoons drained capers
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic
Method:
1. Combine red cabbage, parsley and capers in large bowl.
2.Whisk oil, vinegar, 2 tablespoons water and garlic in small bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover and refrigerate.)
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Campanelle Pasta with Sausage & Beans
Flavorful with hints of red pepper flakes, fresh parsley and basil, this dish is a great centerpiece to a supper of salad, bread and pasta.
Ingredients:
1 head of garlic, plus 2 garlic cloves, thinly sliced
2 tablespoons olive oil
½ pound fresh sweet Italian sausage
½ cup thinly sliced shallots
â…› teaspoon dried hot red pepper flakes
1 (14-oz) can diced tomatoes in juice, drained
1 (15- to 19-oz) can small white beans, drained and rinsed
2 cups chicken stock or broth
1 pound campanelle (bell-shaped) pasta
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
¼ cup finely grated Pecorino Romano
Method:
1. Preheat oven to 400°. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash into a paste with a fork.
2. Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
3. Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
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