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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Appetizers/Snacks, Dinner, Lunch, Salad

Margo’s Bruschetta

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Fresh summer vegetables marinate in olive oil and red wine vinegar, then get served atop grilled bread slices for this perfect appetizer or side dish.  

A couple of weeks ago I had dinner with some amazing friends and one of them brought this simple dish that was the hit of the evening.  Netty – thank you for the inspiration!  These are the recipes I most love to share – the treasured family traditions that are saved on crinkled paper or old index cards, truly standing the test of time for good reason.  Below is the copy my friend sent the next day when I said I wanted it – it’s perfect.

With the utmost respect for Margo, and the perfection of this dish, I did tweak things a bit for my own tastes, including adding a little red wine vinegar to the chopped veggies, and using olive oil in the second pan vs. butter, with a slightly higher smoke point.  Other than that, it’s un-touchable.  

One of my favorite parts about this recipe is that Margo was so special she lent inspiration for my friend’s daughter’s middle name…  And she’s a GEM.

Margo's Bruschetta

Print Recipe
Chopped Summer vegetables in olive oil and red wine vinegar, served with grilled bread.
Course Appetizer, dinner, Lunch, Salad
Cuisine Italian
Keyword bruschetta
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1/2 cup finely chopped cherry or heirloom tomatoes
  • 1/2 cup finely chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped fresh herbs - oregano, parsley & basil
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1-2 tsp kosher salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 loaf ciabatta bread
  • 1 stick butter
  • 3 cloves garlic, smashed

Instructions

  • In a ceramic or glass bowl, combine all the chopped vegetables and herbs, then toss with the olive oil, red wine vinegar, salt and pepper. Taste for seasoning, and allow to sit for at least 10 minutes while you prep the bread. Ideally, this would sit at room temperature for a couple of hours - the flavors will develop.
  • Using two non-stick or cast iron skillets, heat one pan with the stick of butter and smashed garlic over medium-low heat. You don't want the garlic to burn, but simply flavor the melted butter. Slice the ciabatta bread into 3/4" slices, and heat the second skillet over medium heat, tossing with a tablespoon of olive oil.
  • Using tongs, dip each slice of bread into the melted butter and garlic, making sure both sides are coated. Then heat the bread in the second skillet, heating until a golden brown crust appears. Continue with the remaining slices until they are all cooked.
  • Serve the grilled bread with the chopped vegetables - this is a dish that can sit out for an entire evening, only getting better with time! ENJOY!

Notes

Thanks to Annette for this amazing dish!!!
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Dinner, Lunch

Zucchini Ricotta Galette

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Cold butter pastry filled with a blend of Italian cheese and topped with shingled Zucchini, fresh basil and garlic oil.  This is a Smitten Kitchen winner and I’m a fan. 

It seems like bad practice to post two zucchini based recipes in a row, but the season is here and I think these dishes are worthy of what might seem like repetitiveness.  This one shines from Smitten Kitchen, and it’s easy, simple, and just the food I want for the entire month of August.  Happy August, by the way!

In New England we are almost embarrassed with the riches at the farm stands this time of year.  It will last a few months, and then we’re back to envying the rest of the country.  For now, our herb pots are brimming, and even the regular old grocery stores stock local strawberries, corn, tomatoes, and…  zucchini!  

Not everyone in my family loves zucchini, but bury it in bread, or roll it into a lasagna style pasta dish, it can hide.  This one doesn’t have that magic touch – the zucchini is front and center, leaving two individuals in my house (who shall remain nameless) to offer me the idea of a take out addition to dinner.  That sounds okay – more leftovers for me.  If this is your kind of food, you’ll love this dish.

The base of this is a simple tart crust, which is decadent and simple, but must be refrigerated for at least an hour, and I suggest rolling it out quickly if your counter is warm – the butter gets sticky, quickly!  The dough is literally made in five minutes in one bowl, no cruisinart or mixers needed.  Just a pastry cutter, or you could even use a fork.  

Fancy French rolling pin pictured above was a 50th birthday gift from two of my favorite humans…  

Zucchini and Ricotta Galette

Print Recipe
Pastry filled with Ricotta, Parmesan, and layered with zucchini basil and garlic.
Course brunch, dinner, Lunch, Side Dish
Cuisine American, French
Keyword galette, tart, zucchini
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 30 minutes

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 cup butter, cold and cut into cubes
  • 1/4 cup sour cream, plain yogurt, or ricotta
  • 2 tsp fresh lemon juice
  • 1/4 cup cold water

For the Filling

  • 2 medium zucchini's
  • 1 Tbsp plus 1 teaspoon olive oil
  • 1 medium garlic clove minced
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1/2 tsp red pepper flakes (optional)

To finish

  • 1 egg yolk beaten with 1 teaspoon water
  • 1 Tbsp basil leaves thinly sliced (to finish)

Instructions

For the Crust:

  • Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
  • In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Gather the lumps into a slightly flattened ball. Wrap with plastic wrap or a large piece of parchment paper, and chill in fridge for 1 to 2 hours.

For the Filling:

  • Using a mandolin, slice the zucchini's into discs that are about 1/4 inch thick. On two baking sheets, spread the zucchini slices out over two layers of paper towels. Sprinkle with 1-2 teaspoons of salt and let drain for 30 minutes; blot the tops of the zucchini dry with extra paper towels before using.
  • In a small bowl, mix the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. I also add some red pepper flakes - about 1/2 tsp.

Assemble the Galette:

  • Heat oven to 400 degrees, with a baking rack in the middle of the oven. On a floured work surface, roll the chilled dough out into a 12-inch round. The shape isn't crucial, as this is meant to be a rustic dish and craggy edges and odd shapes are more than welcome! Transfer to an ungreased baking sheet (though if you line it with parchment paper, even the one you wrapped the dough in, it will be easier to transfer it to a plate later).
  • Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini, slightly overlapped, on top of the ricotta in concentric circles, starting at the outside edge and working your way into the center. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Season zucchini with black pepper. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
  • Bake the galette: Until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Notes

This recipe is straight up from Smitten Kitchen and it needs no tweaking, although I added red pepper flakes!  Thank you SK!  https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/
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Dinner

Zucchini Involtini

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Ricotta stuffed zucchini ribbons baked in marinara topped with mozzarella and fresh basil.  This recipe takes all the deliciousness of a lasagna, and streamlines it with zucchini instead of pasta, making this a lower carb option for a decadent night of Italian indulgence.  

This dish takes a nod from several recipes, but mostly resembles Half Baked Harvest’s Eggplant Zucchini Pesto Involtini, linked below.  I streamlined a couple of steps, including baking the entire dish in one pan, reducing mess and clean up.  I stick with zucchini and summer squash, as I don’t love eggplant, but you can check out her version if you want to combine both options.    https://www.halfbakedharvest.com/eggplant-zucchini-pesto-involtini/

One of the key steps is salting (and I use pepper too for flavor) the zucchini strips and allowing them to sit for at least 10 minutes so they become more pliable.  This will allow you to roll them into little pillows filled with ricotta and pesto…

The zucchini roll up’s can be done as single or double’s, as the recipe states.  The pictures are a single version, which leaves a thicker zucchini layer and the filling falls out, but either way it’s great and absolutely delicious!

The picture above shows the dish before baking, this time with fresh mozzarella which is a nice upgrade.  Wing this to your own tastes – it’s flexible, easy, and for a one pan meal it looks kind of impressive if you want my opinion…

Zucchini Involtini

Print Recipe
Ricotta stuffed zucchini baked in marinara with sausage and basil.
Course dinner
Cuisine Italian
Keyword involtini, lasagna, summer pasta, zucchini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 lb. spicy Italian chicken sausage, removed from casings
  • 28 oz Marinara - I like Rao's
  • 1 Tbsp chopped fresh oregano, or 1 tsp dried
  • 4 large zucchini or yellow summer squash
  • 16 oz whole milk ricotta cheese
  • 1 cup shredded fontina cheese
  • 1 tsp red pepper flakes
  • 2 Tbsp chopped fresh basil
  • 3/4 cup prepared basil pesto (I like Kirkland's at Costco)
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1/4 cup torn fresh basil for serving

Instructions

  • Preheat your oven to 400° F
  • Using a mandolin or a very sharp knife, slice the zucchini into 1/4 inch wide strips and lay them flat on paper towel-lined baking sheets (you will need 2). You should have around 30 strips. Sprinkle the zucchini liberally with kosher salt. Allow them to sit for about 10 minutes (while you make the sauce and the filling), as the salt will soften the zucchini so you can roll it more easily.
  • To make the sauce. In a large skillet over medium heat, add the olive oil and brown the chicken sausage until no longer pink, about 6-7 minutes. Add the marinara, oregano, and season with salt, and pepper. Simmer for 10 minutes or until the sauce thickens slightly. 
  • In a medium bowl, combine the ricotta, fontina, basil, and 1/2 cup pesto.  Season with red pepper flakes, salt and pepper to taste.
  • To assemble, blot any excess moisture on the zucchini. Take 2 zucchini strips and lay them into a criss cross pattern (like you are making a plus sign, or a "x"). Spoon about 2 Tbsp of the ricotta filling onto the center of the "x", and fold the ends around like you are wrapping a present. Place each little zucchini package seam-side down into the pan of sauce, nestling into place. Alternatively you can simply roll one zucchini strip with a dollop of the ricotta mixture, making little zucchini rolls - this version may have the filling spill out more, making a messier finished dish, but it's all equally delicious!
  • Top with little dollops of the remaining 1/4 cup pesto, and sprinkle with the mozzarella. Finish with the grated parmesan, and back for about 20-25 minutes, until the dish is bubbling and starting to brown on top. If needed, you can pop it under the broiler for a minute as well.
  • Finish with fresh basil, and serve right out of the pan!

Notes

This recipe is very loosely based on one from Half Baked Harvest, but definitely has many changes - this is her original, using eggplant.  I have streamlined some steps, and use only zucchini or summer squash, instead of eggplant.  My version bakes in the same pan that you make the sauce in, removing extra dishes needing a wash....  https://www.halfbakedharvest.com/eggplant-zucchini-pesto-involtini/
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Dinner, Lunch, Salad

Tolan’s Mom’s Potato Salad

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A classic version of the ultimate summer side dish.  Tyler Florence’s recipe combines all the things I love in perfect balance for what he calls “the best potato salad I’ve ever made!”

Didn’t get this out to you all in time for the fourth, but it’s here for the weekend and the rest of the summer and honestly all year long.  This classic dish goes with everything and could stand alone for days as the perfect snack ready for anytime of day.  

Tyler’s recipe call’s for peeling the potatoes after cooking them – I find that the tiny Yukon gold’s have such a thin delicate skin that they don’t need peeling, take less time to cook and just a gentle smash makes the craggy edges that soak up all the dressing in the best way.  

Two hard boiled eggs cook right with the potatoes (pull them out after about 10 minutes of boiling) and then get grated into the dressing.  This is a vintage cooking trick that makes so much sense and feels like something your grandmother would teach you – I love that.  

Tolan's Mom's Potato Salad

Print Recipe
A classic version from Tyler Florence of Summer's Ultimate side dish
Course dinner, Lunch, Salad, Side Dish
Cuisine American, French
Keyword potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 2 lbs small yukon gold potatoes
  • 2 large eggs
  • 1 tsp kosher salt
  • 1 bunch scallions sliced, white and green parts
  • 2 Tbsp drained capers
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup pickle juice
  • 1 small red onion minced
  • 2 Tbsp chopped fresh flat leaf parsley
  • 2 Tbsp chopped fresh tarragon
  • 1/2 lemon juiced
  • 1 tsp fresh ground pepper

Instructions

  • Place potatoes and eggs in large saucepan, then fill with cold water to cover completely at least an inch above. Add a couple of tablespoons of kosher salt to the water.
  • Bring to a simmer, and remove the eggs after 10 minutes to cool under cold tap water. Continue cooking the potatoes until fork tender, likely only another minute or two, depending on their size.
  • Drain potatoes in a colander and let them cool. I like to lay the cooked potatoes on a large rimmed baking sheet to cool faster, and then gently squeeze them to break apart.
  • Reserve some scallions and capers for garnish. Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley, tarragon and lemon juice in a bowl large enough to hold the potatoes. Season with kosher salt and black pepper.
  • Peel the cooled eggs and grate them into the bowl. Then add the smashed baby potatoes, and toss everything to coat in the dressing. Season with extra salt and pepper to taste, and garnish with reserved scallions and capers.

Notes

This recipe is from Tyler Florence's cookbook - Tyler's Ultimate, which has an incredible collection of perfect recipes for every day classic cooking.  
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Appetizers/Snacks, Breakfast, Dinner, Lunch

Tortilla De Patata

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A traditional Spanish Omelette with Potato and Onion.  This versatile dish is great for anytime of day, can be made ahead, and is the epitome of simple Mediterranean cooking.  

I was first introduced to the traditional Spanish Omelette, Tortilla de Patata when my family hosted an exchange student from Madrid in 1988.  Monica came to live with our us during my eight grade year, and she became the big sister I never had.  She was patient with our traditional American cooking, but every now and then we would step things up and make gazpacho, paella (with her help!) and this traditional Spanish tortilla.  Below are some photos from a family trip to Spain to visit Monica in the year 2000.  HOLA MI HERMANA!!!

It continues to be a main thread of conversation regarding healthy eating, that the “mediterranean diet” is the ideal model.  I consider this recipe to be exemplary of why this type of cooking makes so much sense.  It’s literally five ingredients, all that should be chosen with the highest level of quality, and cooked simply together.  The tortilla becomes a great meal option for any time of day – cold out of the fridge for breakfast, or heated slightly and topped with a raw salsa salad as shown here.  

Many variations of this recipe call for copious amounts of olive oil to be used in the poaching of the potatoes and onions…  This is not exactly a “light” dish, but the olive oil absorption rate into the final product totals approximately 4 Tbsp, or 1/4 cup out of the original full cup used.  And, we all know EVOO is good for us!  

The two pictures above show the potatoes and onions cooking in the olive oil, and then the final tortilla just after being flipped in the pan.  I followed many variations of this recipe but landed on the final one mostly based off Smitten Kitchen’s version https://smittenkitchen.com/2007/09/tortilla-de-patatas/.  The raw salsa “salad” is a nod from a Jamie Oliver version, and this makes the whole thing much better.  I can’t find the actual recipe for that part, but this is the video link if you want to check it out.  https://www.youtube.com/watch?v=xb4kCB7VAsM.  Whatever version you make, feel free to add in other veggies like a regular frittata – this is a flexible dish that is really about the method more than anything else.  But make the salad!

One of the tricks to making this raw salsa “salad” is grating the tomato on the small side of a box grater, allowing the juice to collect in the bowl, but keeping the fleshy pulp and seeds on the side for the most part.  This juice brings a vibrant flavor to the dressing.

Tortilla de Patata

Print Recipe
A spanish style frittata with olive oil, potatoes and onions.
Course Breakfast, dinner, Lunch, Snack
Cuisine Mediterranean, spanish
Keyword fritatta, spanish omelette, tortilla

Ingredients

Tortilla de Patata

  • 3 to 4 medium sized Yukon Gold potatoes (about 1 1/4 lbs)
  • 1 small yellow onion
  • 1 cup olive oil
  • 6 extra-large or 7 large eggs
  • Salt and freshly ground black pepper don’t skimp

Raw Salsa Salad Topping

  • 4 medium plum tomatoes, very ripe
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp olive oil
  • 1/2 cup chopped fresh basil
  • 2 handfuls mixed salad greens, or micro-greens

Instructions

Tortilla de Patata

  • Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.
  • Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).
  • Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. (You can make the raw salsa salad now!)
  • Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.
  • Cook the tortilla: Add 2 tablespoons of the drained cooking oil back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath. I found this took about 8 minutes.
  • Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can also use a lid for the pan to invert the tortilla, and simply slide it back in upside down. Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.
  • Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes.

Raw Salsa Salad

  • To make the salad, take two of the tomatoes, remove the seeds and juice, leaving just the skin and pulp. Finely dice the tomatoes into small bits, setting them into a large shallow bowl.
  • Take the other two tomatoes, and using the small sized side of a box grater (see picture above) grate the tomatoes to collect fresh tomato juice into the bowl with the chopped tomatoes. To that, add in the red wine vinegar, the olive oil, and a heavy pinch of kosher salt and black pepper. When you're ready to serve, toss in the basil and whatever salad greens you want - top the tortilla with this raw salsa salad like frosting on a cake!

Notes

This recipe is based mostly on the Smitten Kitchen Tortilla de Patatas  https://smittenkitchen.com/2007/09/tortilla-de-patatas/.  The raw salsa salad comes from Jamie Oliver, but I've only seen it in a video, so it was kind of my interpretation of it.  Thanks to both of these great chefs!
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