Dinner, Lunch, Salad

Winter Panzanella

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Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s. 

 

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.”  This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese.  The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here. 

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great.  It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too.  This batch will be more than you need.

Winter Panzanella

Print Recipe
Roasted Winter Vegetables tossed with Crunchy bread and watercress.
Course dinner, Lunch, Salad
Cuisine American
Keyword panzanella, winter salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 French Baguette
  • 10 Tbsp olive oil divided
  • 2 Tbsp butter
  • 1 clove garlic, smashed
  • kosher salt & black pepper
  • 1/2 butternut squash, peeled and chopped into 1" pieces
  • 8-10 brussels sprouts, halved or quartered, depending on size
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp whole grain mustard
  • 1 bunch watercress, or 2 oz baby arugula
  • 1/2 small red onion, sliced thinly
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup shelled roasted pistachio's (optional)

Instructions

  • Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
  • Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
  • To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
  • Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
  • When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!
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Dinner

Bay Scallop Gratins

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Simple Classic French Scallops Baked in the oven.  For many, scallops are intimidating to prepare, given they can be quite tough if over-cooked.  This preparation is fool-proof, like most Barefoot Contessa recipes.  It’s elegant and special, incredibly delicious and easy to make ahead.  

A couple of notes about this dish – it can be prepared with bay scallops, or sea scallops – the sea scallops are much larger and will need to be cut into quarters to cook properly.   This  recipe also can be scaled up or down, and baked in a larger shallow dish if you don’t have small ones that are safe for a hot oven.  I use cast iron skillets – those cinnamon roll skillets from Christmas time are perfect for this!

The original recipe from Ina calls for using a stand mixer for the topping – I don’t love dragging mine out if not absolutely necessary, and I have found using a fork to mash the ingredients together works perfectly – one less thing to wash!

Typically this would be a white wine dinner, but it’s cold out and this red worked beautifully with it – thanks to Kevin at Shubie’s – this was perfect!

Bay Scallop Gratins

Print Recipe
Simple Classic French Bay Scallops baked in the oven
Servings 3

Ingredients

  • 3 Tbsp butter at room temperature
  • 3 large garlic cloves minced
  • 1 large shallot minced
  • 2 ounces thinly sliced prosciutto di Parma, or pancetta minced
  • 2 Tbsp minced fresh parsley plus extra for garnish
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp Pernod
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 3 Tbsp good olive oil
  • 1/4 cup panko
  • 3 Tbsp dry white wine
  • 1 pound fresh bay scallops
  • Lemon wedges and chopped parsley for garnish

Instructions

  • Preheat the oven to 425 degrees F. Place 3 (6-inch round) gratin dishes on a sheet pan - alternatively, I use mini cast iron skillets.
  • To make the topping, place the butter in a large shallow bowl (I use a pie plate). Add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined with a fork or potato masher. Stir in the olive oil, and then fold the panko in with a rubber spatula and set aside.
  • Place 1 tablespoon of the wine in the bottom of each gratin dish, or skillet. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Notes

This is a classic recipe from the Barefoot Contessa Back to Basics cookbook.  It can be scaled up and baked in a larger shallow dish if you don't have the smaller ones, and can also be easily prepared in advance, and left in the fridge until you're ready to bake.  
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Dinner, Lunch, Soup

Italian Ground Turkey Vegetable Soup

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A flavor packed soup with ground turkey, loads of fresh vegetables, kale and parmesan.

I’m not a huge new year’s resolution person, but I can definitely see the appeal of a January reset, with healthier food and habits.  It’s a long month though, so whatever we do, it still needs to taste good.  This soup is here for us.

Protein seems to be king right now, and this soup is packed with lean ground turkey, but also LOADED with all the fresh vegetables we all crave right now.  A touch of pesto, a cube of bullion, grated parmesan cheese, and a handful of seasonings all make this perfectly lean and healthy soup taste divine.  

This is also one of those recipes that you can easily tweak for your own preferences, or to use up what is lingering in your vegetable drawer.  Not a fan of spice – omit the red pepper flakes.  Don’t like turkey?  Use Chopped mushrooms, or ground beef.  

Italian Ground Turkey Vegetable Soup

Print Recipe
Flavor packed turkey vegetable soup with kale and parmesan.
Course dinner, Lunch, Snack, Soup
Cuisine American, Italian
Keyword soup, stew, turkey vegetable soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 4 carrots, sliced
  • 4 cloves minced garlic
  • 1 lb. ground turkey
  • 1 Tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 3 Tbsp tomato paste
  • 4 cups chicken broth or stock
  • 6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
  • 1 cup green beans
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can white beans, drained & rinsed
  • 1 chicken bullion cube
  • 1-2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • 2-3 Tbsp prepared pesto
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley for topping

Instructions

  • Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
  • Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
  • When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.
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Dinner, Uncategorized

Bolognese Bianco, with Pancetta & Rosemary

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A riff on traditional bolognese with pork, pancetta and rosemary.  This version hits all the winter comfort notes but feels lighter and perfect for January.

Bolognese is pretty much the ultimate pasta dish in our house.  This is a great option to mix it up in a way that feels a little lighter, but has depth of flavor from loads of fresh herbs, garlic, and crispy pancetta bits throughout.  

January is a month where so many of us dial in on resolutions and healthier habits, but it’s also a time for great self care, and we could all use a little of that right now.  Wherever you are, I’d like to make a case for bolognese Bianco to cure all the things; at least what we can control. 

Bolognese Bianco with Pancetta and Rosemary

Print Recipe
A pork version of this legendary pasta dish.
Course dinner
Cuisine Italian
Keyword bolognese, pasta, pork bolognese, white bolognese
Servings 6

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 4 oz. diced pancetta
  • 1 medium sweet onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 5 cloves garlic minced
  • 2 tsp fennel seeds, chopped
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme
  • 1 pound ground pork
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 piece Parmigiano-Reggiano cheese rind
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp butter
  • 1 pound pasta of your choice rigatoni or ziti work great
  • grated parm and sliced fresh basil for serving

Instructions

  • In a large sauté pan, or a dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until crisp, then remove to a paper towel lined plate for later. Leave the oil in the pan, and add the onion, carrot, and celery, stirring to soften for about 4-5 minutes. Add the garlic, rosemary, thyme and fennel seeds, along with a good pinch of kosher salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the vegetables are very tender and golden, about 10 minutes total. (If the vegetables are browning too quickly, lower the heat.). Add the ground pork and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, about 7 minutes.
  • When the pork is no longer pink, add the white wine, stirring until almost evaporated, about 3 minutes. Add the chicken broth, bay leaves, and parmesan cheese rind, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 15 minutes. Add the cream and grated parmesan, along with the butter, stirring to combine. Discard the bay leaves and cheese rind, and season to taste with salt and pepper.
  • Meanwhile, cook the pasta as directed, but making sure to keep it just under al dente. When done, reserve about 1 cup of the pasta cooking water. Toss the cooked pasta into the still warm bolognese sauce, finishing with extra pasta water to thin as needed. Top with sliced fresh basil, extra grated parmesan and cracked black pepper. Finish with the cooked pancetta bits as a delicious garnish.
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Dinner, Lunch

Philly Italian Pork Sandwich

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Italian seasoned slow cooked pork, with broccoli rabe and sharp provolone.  The other Philly sandwich that deserves a big fat spot light.

Everyone knows and loves a Philly cheese-steak, and I’m making a case for the true star of the sandwich city – Philly Italian Pork Sandwich, this is your moment.  I’ve adapted an old Bon Appétit recipe, adding a step of searing the meat before slow cooking in loads of flavor packed ingredients.  

The broccoli rabe can be a bit of a sell to some eaters, and I highly encourage pushing it, but you can sub spinach or forget the greens all together – it will still be legit.  Blanching and sautéing the slightly bitter greens in garlic and oil helps to reduce the bite a bit.  

This monstrous garlic (Elephant Garlic) came from Trader Joe’s – it has a slightly milder flavor and is super easy to peel – I only needed one clove for this recipe instead of the usual 6!

Philly Italian Pork Sandwich

Print Recipe
Slow cooked Italian pork with broccoli rabe and pickled peppers
Servings 6

Ingredients

Pork

  • 4 lb boneless pork shoulder Boston butt
  • kosher salt & black pepper
  • 2 Tbsp canola oil
  • 1/3 cup red wine vinegar
  • 1 head of garlic halved cross wise
  • 2-3 sprigs rosemary
  • 2 Tbsp honey
  • 1-2 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • 1 Tbsp kosher salt
  • 1 cup warm water

Broccoli Rabe & Assembly

  • 1 bunch broccoli rabe woody ends trimmed
  • 2 Tbsp extra-virgin olive oil
  • 4-6 garlic cloves thinly sliced
  • ½ tsp crushed red pepper flakes
  • 6 hoagie rolls
  • 8 oz sharp provolone thinly sliced
  • 1 jar pickled banana peppers (for serving)
  • 1 lemon cut into wedges

Instructions

Pork

  • Cut the Pork into four large pieces, and sprinkle generously with kosher salt and cracked black pepper. Heat a dutch oven or a large skillet over medium high heat, and sear the meat in the canola oil, looking to get a little crust on each side of each piece of pork.
  • Combine the vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the insert of slow cooker. Place the pork on top of the liquid, turning with tongs to coat and mix ingredients. Cook on high until pork is very tender and shreds easily, about 4 hours.
  • Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.
  • Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.
  • Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Broccoli Rabe and Assembly

  • Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and have at the ready. Add broccoli rabe to pot and cook just until stems are tender, about 2-3 minutes. Using tongs, transfer broccoli rabe to bowl of ice water and agitate to rapidly cool down. Drain and pat dry on paper towels. Transfer to a cutting board and slice into 1" pieces on the diagonal, all the way from stem to leaves.
  • Heat oil in a large skillet over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden around the edges, about 2 minutes. Increase heat to medium-high and add broccoli rabe; season with salt. Cook, tossing constantly, until leafy bits are just starting to crisp slightly, 7–10 minutes.
  • Preheat your broiler, and line up the hoagie rolls topping with the provolone - broil for 1-2 minutes, until the cheese is melted and the rolls are slightly toasted. Divide pork among bottoms of rolls, then spoon broccoli rabe over, and finish with a generous topping of pickled banana peppers and a squeeze of lemon juice over the broccoli rabe. Close up sandwiches and cut in half. Serve with reserved juices for dipping.

Notes

This is an adapted version from Bon Appétit https://www.bonappetit.com/recipe/slow-cooker-roast-pork-sandwiches. I added the step of searing the meat, and include the banana peppers for serving.  I also removed olive oil from the slow cooking process as I just didn't think it was needed - there is plenty of fat in the pork.  
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Dinner, Lunch

Baked Pumpkin Gruyere Mac & Cheese

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Cheesy Baked Mac & Cheese with pumpkin puree and garlic breadcrumbs.  A slightly tweaked recipe from Epicurious, https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8,  This is the bomb pasta you want right now.  

If you have the right kind of pot, this is a one pot dish (aside from the breadcrumbs).  If not, it’s mostly one pot and just gets tossed into a baking dish at the end.  This is easy, decadent, and you should make it now so you can plan your Thanksgiving menu around it!

Baked Pumpkin Gruyere Mac & Cheese

Print Recipe
Cheesy Baked Pumpkin Mac & Cheese topped with Garlic Breadcrumbs
Course dinner, Lunch
Cuisine American
Keyword baked pasta, Mac & Cheese, Pumpkin Pasta
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 12 oz Monterey Jack coarsely grated (about 3 cups)
  • 14 oz Gruyère coarsely grated (3–4 cups), divided
  • 2 Tbsp cornstarch
  • 2 Tbsp butter
  • 6 garlic cloves finely chopped, divided
  • 1 Tbsp finely chopped thyme plus leaves for serving
  • ¼ tsp crushed red pepper flakes
  • 1 lb medium pasta shells
  • 1 12-oz. can evaporated milk
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • ¼ tsp ground nutmeg
  • 1 15 oz can unsweetened pumpkin purée
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp Olive Oil

Instructions

  • Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.
  • Melt the butter in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or Dutch Oven (what I use) over medium high heat. Add 4 garlic cloves, finely chopped, 1 Tbsp. finely chopped thyme, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant, about 2 minutes. Add 4½ cups water and bring to a simmer. Add the medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of skillet, until about two thirds of liquid has been absorbed and pasta is very al dente, about 7-10 minutes.
  • Reduce heat to low and stir one 12-oz. can evaporated milk, kosher salt, freshly ground pepper, and nutmeg into pasta. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Remove pan from heat and stir in the pumpkin purée. Taste and season with more salt if needed. (If you used a Dutch oven, transfer pasta to an ovenproof baking dish.)
  • Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
  • While the dish is baking, make the breadcrumbs - this is optional, but a nice finishing touch. Heat a small skillet over medium heat, and add the olive oil and the remaining 2 Tbsp garlic, then toss in the breadcrumbs and toast stirring frequently until golden brown, about 4 minutes. Make sure to keep the heat low enough so that the garlic doesn't burn. Season with salt and pepper and set aside for topping.
  • Heat broiler. Uncover and broil just until top is browned, 2–3 minutes, depending on your broiler. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and toasted garlic breadcrumbs.

Notes

This recipe comes from Epicurious https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8.  I have changed a couple of things, including using a larger pasta with slightly longer cook time, and added the garlic breadcrumb topping.  
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Dinner

Skillet Roast Chicken and Potatoes

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Skillet Chicken with potatoes and loads of flavor from the Barefoot Contessa.  The recipe comes from her Modern Comfort Cookbook, and was one I had overlooked until recently – it’s worth putting on repeat, and we plan to do exactly that. 

The ease of this dinner is defied by the simple and hands off cooking method, with everything happening in the oven, all in one cast iron skillet.  The chicken marinates in buttermilk, making it incredibly moist and full of flavor.  

The mustard glaze cooks down into the skin making it crispy and full of flavor.  The potatoes get a boost from the tang, and the caramelized edges are incredible.  

I’m one of millions who follow Ina’s lead without question, and this dish is exactly why.  Every single recipe is perfection – this is exactly what you’ll want all fall.  

Skillet Roast Chicken and Potatoes

Print Recipe
A Barefoot Contessa Skillet Chicken and Potatoes one pan dinner

Ingredients

  • 4 large bone-in, skin-on chicken thighs - about 3 lbs total
  • Kosher salt and freshly ground black pepper
  • 2½ cups buttermilk shaken
  • Good olive oil
  • 2 Tbsp Dijon mustard
  • 1 Tbsp dry white wine I like Pinot Grigio
  • 1½ tsp fresh thyme leaves
  • 1/4 tsp paprika
  • 1 lb medium Yukon Gold potatoes unpeeled, sliced ¼ inch thick
  • 1 Tbsp minced garlic 3 cloves
  • 2 Tbsp minced fresh parsley
  • 1 Tbsp chopped fresh chives

Instructions

  • At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
  • Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
  • Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

Notes

This recipe is from the Barefoot Contessa's Modern Comfort Cookbook, and it's equally delicious and simple to make.
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Dinner, Lunch, Salad

Harvest Salad with Roasted Squash, Apples & Cheddar

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A Fall Harvest Salad with loads seasonal flavor and texture.  Roasted Delicata, sliced Honeycrisp Apples, chunks of Sharp Cheddar and pomegranate seeds to top it all off.  This salad is fall’s best, showing off together in a happy dance.  

 

Autumn is when everything good around us in New England is perfectly in season, which makes it probably the best time of year for a salad – especially one that has loads of cheese, and a mix of fresh and cooked vegetables and fruits.  This one hits all my favorites, but most of this is interchangeable – if you prefer blue cheese or goat, that works.  If you like pears instead of apples, go for it.  This is a template for whatever you find at the farmer’s market, and the dressing goes with everything.  

Roasted Delicata Squash is extremely easy as there is no need to remove the skin, and it roasts quickly into the little half-moon shapes above.  It’s perfectly sweet and savory at the same time.  

Despite the flexibility aforementioned, I love this salad exactly as it is here.  It’s easy to prep in advance, and dress just before serving as well, which makes it great for entertaining.  

Harvest Salad with Roasted Squash, Apples and Cheddar

Print Recipe
Fall Harvest Salad with Roasted Delicata Squash, Honeycrisp Apples and New York Sharp Cheddar
Course dinner, Lunch, Salad
Cuisine American
Keyword fall salad, harvest salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 delicata squash (1-2 depending on size)
  • olive oil, salt and pepper
  • 5 oz mixed salad greens of your choice (I like arugula and baby spinach)
  • 1 honeycrisp apple
  • 1 Tbsp lemon juice or apple juice (this is to prevent oxidization only)
  • 4 oz sharp cheddar cheese
  • 1/4 cup pecans (candied, optional) (I like Trader Joe's Candied Pecan Praline's)
  • 1/4 cup pomegranate arils
  • 1/4 cup micro greens (optional)

Maple Cider Vinaigrette

  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp minced shallot
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup Olive Oil

Instructions

  • Preheat the oven to 400 degrees, and coat a sheet pan with 2 Tbsp of olive oil.
  • Cut the Delicata Squash in half lengthwise, exposing the inner seeds and pulp. Using a kitchen spoon, scrape out the pulp and seeds, discarding. Using a sharp knife, slice the squash (don't remove the skin - it's delicious and full of fiber!) into 3/4" half-rings, and arrange on the sheet pan with the olive oil. Coat with a tiny bit more olive oil, and toss with kosher salt and black pepper. Roast for about 18 minutes, until the edges are slightly caramelized, and there is still some strength to the squash itself - you don't want it falling into a mushy pile in your salad. This part can be done up to a day or two in advance.
  • Slice the apples by chopping around the core into large chunks, then slicing into half moon shaped slices - toss in a bowl with the lemon juice (or apple juice!) to coat with citric acid. This will prevent browning so the salad looks and tastes fresh.

Make the Maple Cider Vinaigrette

  • Combine the ACV, dijon, shallots, thyme, syrup, salt, and pepper, allowing the flavors to sit for a few moments. Slowly whisk in the olive oil, trying to create an emulsion so that the ingredients bind together. The dijon will help make the vinaigrette hold together. Set aside until ready to serve - this can also be made a day or two ahead, and simply brought to room temperature before tossing.

FINISH THE SALAD

  • Slice the Cheddar Cheese into planks that can then be chopped into small bite size cubes. If you prefer another type of cheese, simply break it up into palatable pieces. If using a fresh pomegranate, using the back of a wooden spoon, take a wedge of the fruit and bang the seeds out by hitting the slice of skin above a bowl. This can get messy, but it's a great way to get seeds out in bulk. You can also often purchase the arils (seeds) already out of the fruit itself.
  • Toss the greens with the dressing, then top with the sliced roasted squash, sliced apples, chopped cheddar, arils, and finally the pecans and the micro greens. Finish with a little extra dressing on top.
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Dinner

Skillet Pork Chops with Caramelized Capers

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Thick pork chops served with capers, garlic, and a touch of lemon.  A genius level recipe from Alison Roman that takes the scary out of cooking bone-in pork chops.  

Thick bone-in pork chops are exceptionally delicious, ultimately easy to make, but seriously daunting to many of us.  This was the dish I always encouraged my husband to order in restaurants because I wasn’t making them at home.  That changed with this recipe.  Thank you Alison Roman. 

This recipe is the ultimate example of using very few high quality ingredients to pull something magical together in just a matter of minutes.  The pork chops are seasoned with salt and pepper (ahead up to 48 hours, but even 2 will be good) and simply cooked in a screaming cast iron skillet.  There is no finish in the oven, nothing crazy – just a quick one pan dinner.  Pork chops can be forgiving, but you definitely don’t want to overcook them – a light pink interior is ideal.  

I have to admit that Alison’s recipe includes seared cabbage as part of the dish, and while it was fine to me, I chose to omit it in my version – I’d prefer another green veg, but if you love cabbage check out her full recipe here: https://www.alisoneroman.com/recipes/pork-chop-capers-carmelized-cabbage

I will also admit that this recipe is written for four, but my husband and I can take down the two pork chops on our own.  You do you.

If you are able to get grass fed pork chops, they have an incredible flavor, but tend to be leaner than regular ones.  If you use them, you may need some extra butter or olive oil (combine them!) to finish the sauce at the end…  

The sauce….  Let’s be real.  It’s butter, garlic, capers, and a squeeze of lemon juice.  It’s DIVINE.

This is what you want to make on Friday or Saturday  night when you want a restaurant quality dish that doesn’t take forever and will make you feel happy.  It’s also easy enough to make on Tuesday.  Just make it.  

Skillet Pork Chops with Caramelized Capers

Print Recipe
Thick Pork Chops with garlic and capers and a delicious pan sauce.
Course dinner
Cuisine American
Keyword pork chops
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 1/2 lb. bone-in pork chops 1 ½” thick
  • Kosher salt & freshly ground black pepper
  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 4 cloves garlic thinly sliced
  • ¼ cup brined capers drained
  • A few sprigs thyme optional
  • 1 lemon halved for squeezing
  • Parsley and or dill tender leaves and stems, optional

Instructions

  • On a large plate or rimmed baking sheet, season the pork chop with kosher salt and freshly ground black pepper (as far in advance as you can. at least 10 minutes, up to 48 hours). If the pork was seasoned in advance, some liquid might have escaped (normal!). Simply blot the chops with paper towels and discard any liquid before searing.
  • Heat olive oil in a large (10–12-inch) skillet over medium-high heat. Once oil is hot (it will start shimmering), add the pork chops, however they fit together. Cook, pressing down with tongs to make sure they make even contact with the skillet, until nicely golden brown, about 5–7 minutes. Carefully flip, and continue to cook, again pressing them into the skillet, another 5 or so minutes.
  • Extra credit but not necessary– carefully turn the pork chops onto their sides, rotating so the glorious fat cap can get a little color for 2–3 minutes. Transfer chops to a large plate, serving platter, or cutting board and set aside while you cook the cabbage.
  • Still on medium heat, add 3 tablespoons butter to the skillet and add capers and garlic, cooking until the butter browns, the capers get frizzled, and the garlic is toasted, 3–5 minutes. Add a few sprigs of thyme if you like, and a drizzle of olive oil as needed to keep things saucy.
  • When ready to serve, carve the meat off the bone, slice it to your desired thickness (I like about ½” thick for pork) and transfer to a platter. Divide the caper brown butter mixture over the meat, squeeze lemon over everything, and finish with a little dill or parsley.

Notes

This recipe is by Alison Roman, a genius in the kitchen, and out.  Here is her version, which includes cabbage too!  https://www.alisoneroman.com/recipes/pork-chop-capers-carmelized-cabbage
Note: You can salt the pork chops up to 48 hours in advance - I highly recommend doing it at least a few hours ahead to deepen the flavors and tenderize the meat. 
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Dinner, Lunch

Pork Braised with Chilies

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Samin Nosrat’s legendary Pork Braised with Chilies.  She calls it “the single most versatile recipe in this book” referring to her famous cooking bible Salt, Fat, Acid, Heat.  This is one to remember.  Happy Fall!

This delicious pile of meat will leave you swooning for days.  It’s a carnivore’s dream, perfectly delivered in a charred tortilla with sour cream and cilantro, and just as well adapted on a plate with polenta and roasted vegetables…  

Samin Nosrat’s approach to cooking is all about quality ingredients and simple methods to yield flavor packed dishes that are memorable and repeatable.  I’ve shared her conveyor belt chicken, which is a top 10 for sure in our house. 

The pork butt is salted a day before to allow the flavor to penetrate deep into the meat.  If you don’t have time for this, it will still be good, but try to plan ahead if possible.  Heavily salt and pepper the outside before searing, then sauté the aromatics, and throw the whole pot into the oven for about 4 hours.  I’m sure you could adapt this to a slow cooker and have great results, but I love the slow cook in the oven on a Sunday afternoon…

Pork Braised with Chilies

Print Recipe
Samin Nosrat's Pork Braised with Chilies
Course dinner, Lunch
Cuisine Mexican
Keyword braised pork, pulled pork
Prep Time 1 day
Cook Time 4 hours
Total Time 1 day

Ingredients

  • 4 lbs boneless pork shoulder roast salted in advance
  • 2-3 Tbsp kosher salt
  • cracked black pepper
  • Neutral oil such as grapeseed or canola
  • 2 medium yellow onions sliced
  • 1 head garlic sliced through the equator
  • 2 cups crushed tomatoes in their juice, fresh or canned
  • 2 Tbsp cumin seed
  • 2 bay leaves
  • 8 dried chiles such as Guajillo
  • 1 Tbsp smoked or regular paprika
  • 2-3 cups lager or pilsner beer
  • ½ cup roughly chopped cilantro for garnish

Instructions

  • One day before - remove the roast from the paper, and sprinkle with 2-3 Tbsp of kosher salt - place in a dish and cover with plastic wrap over night.
  • Preheat oven to 325°F. Sprinkle cracked black pepper over the already salted roast.
  • Set an oven-proof Dutch oven over medium-high heat. When it’s warm, add 1 tablespoon neutral oil. When the oil shimmers, place the pork in the pan. Brown it evenly on all sides, about 3-4 minutes per side.
  • When the meat is brown, remove it and set it aside. Tip out the fat from the pan, if there is excess. Return the pan to the stove, reduce the heat to medium, and add 1 tablespoon neutral oil. Cook the onions and garlic over until they are tender and lightly browned, about 15 minutes. Add the tomatoes and juice, cumin, bay leaves, dried chilies, and paprika into the pot and stir. Nestle pork atop the aromatic base, and add enough beer to come 1½ inches up the sides of the meat. Make sure the peppers and bay leaves are mostly immersed in the juices so that they do not burn.
  • Increase heat and bring to a boil, then slip the pot, uncovered, into the oven. After 30 minutes, check to make sure the liquid is just barely simmering. About every 30 minutes, turn the pork over and check the level of the liquid, adding more beer as needed. Cook until the meat is tender and falls apart at the touch of a fork, 3½ to 4 hours.
  • Remove the cooked pork from the oven and carefully remove it from the pan. Using a food mill or whizzing machine, puree the aromatics and strain them through a sieve. Skim the fat from the sauce and then taste, adjusting salt as needed.
  • At this point, you can either shred the meat and combine it with the sauce to make pork tacos, or slice it and spoon the sauce over the pork to serve it as an entrée. Garnish with chopped cilantro to serve.

Notes

This recipe is from Samin Nosrat's cooking bible, "Salt, Fat, Acid, Heat" which is truly a magnificent resource.  She showcased this dish on her Netflix show, during the water episode - I never saw it, but it gained much popularity for this recipe after airing.  Thanks Samin - you are a genius.  http://ciaosamin.com/ciao/2016/3/8/pork-braise
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