SPAGHETTI WITH PARSLEY PESTO

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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious

ZA’ATAR SWEET POTATOES AND GARLICKY KALE

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This recipe is in the Mains chapter of the cookbook One Part Plant: A Simple Guide to Eating Real, One Meal at a Time © 2017 by Jessica Murnane, but I have to say, I’ve eaten it at all times of day. It’s made it to my breakfast table, and I’ve definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

INGREDIENTS

    • 1 tablespoon sesame seeds
    • 1 tablespoon sumac
    • 2 teaspoons dried thyme
    • 1/4 teaspoon sea salt
    • 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
    • Olive oil
    • 3 garlic cloves, chopped
    • 1 bunch kale, destemmed and roughly chopped (about 6 cups)
    • Sea salt

PREPARATION

    1. Preheat the oven to 400ºF and line a baking tray with parchment paper.
    2. To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
    3. Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
    4. Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
    5. Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
    6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
    7. Top the vegetables with some of the za’atar and oil mixture and serve.

Recipe Courtesy of Epicurious

FARMHOUSE HERBED STUFFING

 

farmhouse-herbed-stuffing

  • INGREDIENTS

      • 8 tablespoons (1 stick) unsalted butter
      • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
      • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
      • 1 (14-ounce) package seasoned bread stuffing cubes
      • 1/3 cup fresh parsley, chopped
      • 1 teaspoon celery salt
      • 1 teaspoon dried sage, crumbled
      • 1 teaspoon dried rosemary, crushed
      • 1/2 teaspoon dried thyme, crumbled
      • 1/4 teaspoon salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
  • PREPARATION

      1. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
      2. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
      3. If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .
      4. If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
    1. Variations:
      1. Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
      2. Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
    Test-Kitchen Tips:
    •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it’s important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the “danger zone” (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be made on the same day as baking.
    •Stuffing baked outside of the turkey won’t be soaked in the turkey’s juices, so extra stock is drizzled on top to keep it moist.

    Courtesy of Epicurious.com

DITALINI RISOTTO

ditalini-risottoINGREDIENTS

2 tablespoons unsalted butter

2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling

1 medium onion, finely chopped

1 cup dry white wine

1 pound ditalini or other short, tubular pasta

6 cups (or more) Toasted Garlic-Beef Stock

1/2 cup finely grated Pecorino, plus more for serving

Kosher salt

1 cup baby kale

1 cup baby mustard greens or other spicy greens

2 teaspoons freshly ground black pepper

 PREPARATION

Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.

Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it’s slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.

Courtesy of Epicurious.com

Italian Kale Caesar Salad

ep_12012015_dannymeyers_-kale-caesar-saladINGREDIENTS

1 large egg yolk

1 garlic clove, smashed, peeled, and trimmed

3 anchovy fillets, packed in oil, drained

1 tablespoon plus 1 1/2 teaspoons lemon juice

1 tablespoon plus 1 1/2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon colatura (Italian fish sauce; optional)

1/4 teaspoon cayenne

1/2 cup canola oil

1/2 cup plus 2 tablespoons olive oil, divided

1/2 cup freshly grated grana padano cheese

Kosher salt

Freshly ground black pepper

4 ounces country bread, crusts removed, bread torn into small pieces

Two (5-ounce) containers baby kale

PREPARATION

Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor
running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.

Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.

Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

Do ahead

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

Courtesy of Epicurious.com

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH

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Learn how people are having a “smashing” good time with herbs!

INGREDIENTS

For the peas:

1 leek

1 tablespoon coconut oil or olive oil

2 cloves garlic

A good pinch of chile powder or chopped dried chile

1 (14-ounce/400-g) can black-eyed peas

1 teaspoon vegetable stock powder or 1/2 stock cube

A good grating of nutmeg

1/2 unwaxed lemon

7 ounces/200 g bunch Swiss or rainbow chard

Sea salt and freshly ground pepper

For the herb smash:

A large bunch of cilantro

2 green chiles

2 cloves garlic

1 ounce/30 g shelled walnuts

1 tablespoon runny honey or maple syrup

1 tablespoon good olive oil

Juice of 1/2 a lemon

Sea salt and freshly ground pepper

Rice or flatbreads, to serve (optional)

PREPARATION

Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.

Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.

Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.

Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you’re really hungry, some rice or flatbread would go well alongside.

Courtesy of Epicurious.com

AUTUMN KALE SALAD

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INGREDIENTS

1/2 head garlic

6 tablespoons extra-virgin olive oil, plus 1 teaspoon for roasting garlic

1 small delicata squash, unpeeled and thinly sliced, seeds removed

1 teaspoon kosher salt

Pinch of freshly ground black pepper

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

Pinch of cayenne pepper or hot paprika (optional)

1 large head lacinato kale, thickest ribs removed

1/2 cup golden raisins

1/2 cup hazelnuts or almonds, toasted and chopped

Shaved Parmesan cheese (optional)

 PREPARATION

Preheat the oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle 1 teaspoon of the olive oil on the garlic skins and rub it in. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes, or until the individual cloves are completely soft. Remove from the oven and set aside.

At the same time as you roast the garlic, roast the squash. Place the squash pieces in a small bowl and coat with 2 tablespoons of the oil, 1 teaspoon of the salt, and the black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.

In a small bowl, stir together the remaining 4 tablespoons oil, vinegar, lemon juice, honey, remaining 1 teaspoon salt, and the cayenne (if using). Squeeze out the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.

Wash and dry the kale thoroughly and slice it into thin strips. Place it in a large bowl and add the dressing a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. You may have leftover dressing. Add the raisins, nuts, and squash pieces and toss.

Serve the salad at room temperature. Top with shaved Parmesan, if desired

Courtesy of Epicurious.com