My panzanella is a finalist in Food52’s greatest salad contest! You can see the recipe that I submitted here, the original recipe here, and you can vote here!
Instant Pot Penne with Spicy Samin-style Turkey and Pork Ragú
After watching Salt Fat Acid Heat the other week, I was been dreaming of ragú and I had Samin‘s recipe for Benedetta’s ragú open in safari all week. Ultimately, because we’d already had beef this week, I ended up making something a little bit lighter, a modified version of Bon Appetite’s rigatoni with spicy calabrese-style pork ragù that I’ll call penne with spicy samin-style turkey and pork ragú because, well, I used penne and a combination of pork and turkey, and because I used some of the things that I learned from Samin and from her recipe.
Read moreStrawberry-Rhubarb Crumble
This is a pretty improvised and thrown together crumble. I really wasn't paying very close attention when I was chopping fruit, I just used what was left of the tribute and tristar strawberries that I bought last weekend did my best to match it in quantity with rhubarb. And when I was making the crumble, I realized that my brown sugar was still sealed and my granulated sugar was almost empty and so I used that and a little bit of raw cane sugar to get 100 grams instead. I wish that I had payed closer attention to the amount of fruit that I used because I made 1/3 of Erin McDowell's truly perfect crisp-crumble-cobbler topping and it's a really great fruit-to-topping ratio. I guess I have to make it again!
Read moreMediterranean Salad with Halloumi Croutons
Approximate quantities: 1 head of lettuce, roughly chopped; 2 large carrots, sliced into thin discs; 3 Persian cucumber, sliced into thin discs; 2 large marinated artichokes, sliced cross-wise; roasted red peppers, roughly chopped; and 6-8 sliced of pan-fried halloumi a la Nigella drizzled with Tuscan herb olive oil, citrus vinegar, lemon, salt, and pepper
Serves four as a side and two as a main.
I Also ❤ Links
I bought this totally portable and super light-weight grill for my lovely husband because of Alison Roman's article about hers in Bon Appetite. We haven't used it yet and per Alison's recommendation, we're going simple for the first time; I'm thinking hot dogs and chicken satay.
After finally watching Salt, Fat, Acid, Heat, I can't stop thinking about small batch soy sauce and miso. And about Lingurian olive oil.
I made a mash-up of Smitten Kitchen's quick, essential stovetop mac-and-cheese and simplest spaghetti al limone last weekend and it was really, really good. I was just sort of eyeballing it, so I have to pay closer attention to the quantities next time so that I can share it.
So I guess I'm marinating after I'm grilling this summer? Evidently, everyone is doing it. Even Ruth!.
A These-Are-A-Few-of-My-Favorite-Things Salad
Approximate quantities: 1 head of leafy green lettuce, roughly chopped; 1 Japanese burpless cucumber, sliced into thin discs; 4 carrots, sliced into thin discs; 2 large marinated artichokes, cut into quarters or eighths; 6 French breakfast radishes, cut lengthwise; 8 ounces of sugar snap peas, trimmed and cut lengthwise; olive oil, balsamic, Parmesan cheese, salt, and pepper to taste
Serves four as a side and two as a main.
Romaine, Sugar Snap, and Radish
Approximate quantities: 1 large head of romaine lettuce, roughly chopped; 10 French breakfast radishes, ends trimmed and cut lengthwise; 10 ounces sugar snap peas, trimmed and cut lengthwise; 4 ounces crumbled feta cheese; juice of 1 lemon; olive oil, salt, and pepper to taste
Serves four as a side and two as a main.
Chicken Larb Salad
Last week, Jenny Rosenstrach wrote about easy dinners that have been loved to death on Cup of Jo. For us, Bon Appetit's chicken larb is definitely the dinner that runs the risk of being loved to death.
So far, what’s saved it is that it’s such a malleable recipe and it can be served so many different ways, with rice, pickled onion, and lettuce; with mixed veggies and steamed greens; with rice and raw and pickled vegetables; and of, course, as a salad, pictured above.
Instant Pot Double Pea Risotto
I've come to love risotto and to think of it as an easy, one-pot -- OK, technically two -- weeknight dinner. I'm not entirely sure how this happened and I know that many will disagree with me. But hear me out, yes, it's more labor intensive than salad, but there is a similarity for me. Lots of chopping to start and a concern that quantities come together correctly. As Julia Sherman said, "For a dish to be a legitimate salad, the total must be greater than the sum of its parts. Meaning, by virtue of presenting an intentional group of disparate ingredients together (yes, most often in the presence of some unifying dressing), they should create a new and unique flavor/texture experience, one that re-frames and enhances the ingredients themselves." I would argue, the same principle is true for a risotto.
Read moreCalifornia Nicoise Salad
Approximate quantities: 1 large head of romaine lettuce; roughly chopped; 1 avocado, cut into slices; 2 carrots, 2 medium sized carrots, sliced into thin discs; 1 watermelon radish, peeled and sliced into thin crescents; 1 can of tuna; 1/4-1/3 of a cup of roasted red pepper, somewhat finely chopped; lemon juice, olive oil, salt and pepper to taste.
Serves two as a main.