Sausage, Spinach and Carmelized Onion Pizza
Sausage, Spinach and Carmelized Onion Pizza
Sausage, Spinach and Carmelized Onion Pizza
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- extra virgin olive oil
- 1/4 cup ground cornmeal
- 2 yellow onions, peeled & sliced thinly
- 10 oz baby spinach
- 1/2 lb bulk sausage (I used Whole Foods Chicken Sausage links, split and removed from casing)
- 1/2-1 cup jarred marinara or pizza sauce (I used Rao's)
- 12 oz freshly grated block of whole milk mozzarella NOT fresh
- 1/4 cup grated parmesan
- 1 tsp red pepper flakes
- 1 handful fresh basil, torn or sliced (for topping)
Instructions
- Prep the dough - several hours in advance of making the pizza, remove the dough from refrigerator to bring to room temperature. This will allow the dough to be more pliable and not shrink back when cooking.
- Preheat oven to 500 (or higher if you can), ideally for at least 30 minutes prior to baking your pizza.
- Carmelize the Onions - in a large saute pan or dutch oven, combine about 2 Tbsp olive oil and the onions, seasoning with kosher salt and black pepper. Cook over medium heat for about 25-30 minutes, until they have shrunk and developed a golden caramel color. Set aside.
- Cook the Sausage & Spinach - in a cast iron skillet, brown the sausage, breaking it up into small pieces as you go. Set aside to cool, and use the same pan to wilt down the baby spinach, tossing with salt and pepper, allowing the heat of the lower layer of spinach to wilt the other leaves. Once cooled, wring it out, removing all excess moisture - set the tiny ball of cooked spinach to the side - this will not result in a lot, but the flavor will be very concentrated .
- Prep a 1/2 baking sheet (12'x18") with a little olive oil and ground cornmeal to prevent sticking. Alternatively, you can use a preheated baking stone without the oil and cornmeal. Roll or stretch out your dough to fit the surface of your baking pan, and lay it out.
- Layer your toppings, starting with the Marinara or pizza sauce (to your liking), then the sausage and carmelized onions, and spinach, then finally, the mozzarella cheese. Sprinkle the Parmesan on top of it at the end, along with about a tsp of red pepper flakes (omit if you don't want the heat).
- Bake in middle rack of oven for at least 8 minutes, up to 10, depending on the level of doneness you are seeking. The crust should be crisp on the edges, and fully cooked in the middle of the pizza.
- Set aside to cool and eat while warm, or anytime you like - this makes a great breakfast on the go too!
A homemade take on our favorite take out pizza, an homage to the one and only, Marblehead House of Pizza, and the order created by my mother and father in-law, which I have come to adore; Sausage, Spinach, and Carmelized Onion.
As easy as it is to pick up the phone and order pizza, there’s something special about making it at home, controlling the quality of the ingredients, and truly tailor everything to your own perfect pie.
Sausage, Spinach and Carmelized Onion Pizza
Sausage, Spinach and Carmelized Onion Pizza
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- extra virgin olive oil
- 1/4 cup ground cornmeal
- 2 yellow onions, peeled & sliced thinly
- 10 oz baby spinach
- 1/2 lb bulk sausage (I used Whole Foods Chicken Sausage links, split and removed from casing)
- 1/2-1 cup jarred marinara or pizza sauce (I used Rao's)
- 12 oz freshly grated block of whole milk mozzarella NOT fresh
- 1/4 cup grated parmesan
- 1 tsp red pepper flakes
- 1 handful fresh basil, torn or sliced (for topping)
Instructions
- Prep the dough - several hours in advance of making the pizza, remove the dough from refrigerator to bring to room temperature. This will allow the dough to be more pliable and not shrink back when cooking.
- Preheat oven to 500 (or higher if you can), ideally for at least 30 minutes prior to baking your pizza.
- Carmelize the Onions - in a large saute pan or dutch oven, combine about 2 Tbsp olive oil and the onions, seasoning with kosher salt and black pepper. Cook over medium heat for about 25-30 minutes, until they have shrunk and developed a golden caramel color. Set aside.
- Cook the Sausage & Spinach - in a cast iron skillet, brown the sausage, breaking it up into small pieces as you go. Set aside to cool, and use the same pan to wilt down the baby spinach, tossing with salt and pepper, allowing the heat of the lower layer of spinach to wilt the other leaves. Once cooled, wring it out, removing all excess moisture - set the tiny ball of cooked spinach to the side - this will not result in a lot, but the flavor will be very concentrated .
- Prep a 1/2 baking sheet (12'x18") with a little olive oil and ground cornmeal to prevent sticking. Alternatively, you can use a preheated baking stone without the oil and cornmeal. Roll or stretch out your dough to fit the surface of your baking pan, and lay it out.
- Layer your toppings, starting with the Marinara or pizza sauce (to your liking), then the sausage and carmelized onions, and spinach, then finally, the mozzarella cheese. Sprinkle the Parmesan on top of it at the end, along with about a tsp of red pepper flakes (omit if you don't want the heat).
- Bake in middle rack of oven for at least 8 minutes, up to 10, depending on the level of doneness you are seeking. The crust should be crisp on the edges, and fully cooked in the middle of the pizza.
- Set aside to cool and eat while warm, or anytime you like - this makes a great breakfast on the go too!
Tuscan Salad with Buffalo Mozzarella
Make this your year round house salad – perfect with pizza night and fine on its own as a lunch or a light dinner. It never gets old due to bold yet balanced flavors with salt, fat, acid, and heat. Samin would hopefully approve!
This recipe is perfect for entertaining as it can be made ahead, and tossed just before serving. It’s colorful and looks gorgeous on a platter, and served with some garlic bread is a meal in and of itself – great for picnics, and all the outdoor parties to come in the months ahead!
Tuscan Salad with Buffalo Mozzarella
Tuscan Salad with Fresh Mozzarella and Prosciutto
Ingredients
- 1 head Romaine Lettuce
- 1/2 head Radicchio
- 1 cup cherry tomatoes, halved if large
- 1/2 small red onion, sliced thinly
- 6 oz fresh mozzarella, torn into bite size pieces
- 4 oz thinly sliced prosciutto
- 1/4 cup chopped pepperoncini peppers
- 2 Tbsp torn fresh basil
Vinaigrette
- 1/2 shallot, minced
- 1-2 tsp dijon mustard
- 1/3 cup red wine vinegar
- 3/4 tsp italian seasoning, or oregano
- 3/4 tsp koser salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
Instructions
Vinaigrette
- Place the mustard and minced shallot in a jar with a lid, then add the red wine vinegar, salt, pepper and oregano or Italian seasoning. Give the jar a shake (lid on!) allowing the first few ingredients to combine. After a minute or two, add the olive oil, shaking again to emulsify everything. Dressing can be stored in fridge for at least a week. (Bring to room temperature before using so the olive oil liquifies.)
Tuscan Salad Assembly
- Separate and chop the romaine and radicchio, washing and drying to prep for tossing. Set aside in a large bowl or platter.
- Pour a few tablespoons of the vinaigrette over the lettuce leaves, tossing to distribute evenly before adding the rest of the salad ingredients. Season with salt and pepper to taste.
- Arrange the rest of the ingredients - tomatoes, onion, mozzarella, prosciutto, pepperoncini, basil, and finish with a little extra drizzle of the vinaigrette. Enjoy!
Notes
This salad is endlessly customizable - it's lovely with the Treviso Radicchio available in the early spring, but you can sub any of the lettuce for other greens, and toppings for what is in season as well.
Shout out to Walestable’s 2026 Senior Project Interns, Lara Dolan and Paige Waldman, two young ladies I am so excited to cook and blog with this spring!
Braised Pork Stew with Cabbage, Lemon and Dill
Braised Pork Stew with Cabbage, Lemon and Dill, a Walestable spin on Alison Roman’s recipe from her new book Something from Nothing. Not a huge fan of boiled dinner? Neither am I, so you a pretend to be Irish with this one, and hit all the same notes with cabbage, potatoes, and not one, but TWO kinds of pork. The slow cooked flavor is insanely good, and dare I say this is relatively healthy too!
Alison’s version of this stew has olives, which I personally don’t love in soup, and I added kale and potatoes at the end. Her recipe can only be found in her book, but you can find other recipes from her here: https://www.alisoneroman.com
Braised Pork Stew with Cabbage, Dill and Lemon
A Hearty braised pork stew with cabbage lemon and dill
Ingredients
- 3 lbs boneless pork shoulder (also called butt) cut into 2 inch pieces
- kosher salt, and black pepper
- 2 Tbsp olive oil
- 1 large sweet onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 Tbsp tomato paste
- 1 Tbsp smoke paprika
- 1 tsp crushed red pepper flakes
- 1/2 cup distilled white vinegar
- 4 cups chicken or vegetable stock
- 4 cups water (more as needed)
- 1 small to medium head green cabbage, thinly sliced
- 1 lb small Yukon gold potatoes sliced in half
- 8-12 oz sliced kielbasa
- 2-3 cups torn kale
- 1 lemon, 1/2 sliced into rounds and 1/2 juiced
- 1 cup chopped fresh dill fronds for topping
Instructions
- Season the pork generously with kosher salt and black pepper. Heat a large Dutch Oven over medium heat, and in batches, cook in the oil, searing the pieces on all sides. Take your time with this step, usually in 2 batches, reserving the seared pieces to a plate on the side as you go. You are building flavor here, in total about 20 minutes.
- If you have a lot of fat in the pot, pour some out - you want a thin layer to start cooking the onions. With the heat still at medium, cook the onions, stirring for 5-7 minutes, allowing them to break down and start to color a bit - then add the garlic, stirring for another 2 minutes or so. Season with salt and pepper. Add the tomato paste, paprika and crushed red pepper flakes, cooking for another 2 minutes.
- Add the vinegar, 4 cups stock, 4 cups water, the reserved pork and any juices that remain in the plate. Season with salt and pepper, and bring to a simmer. Reduce the heat until just barely bubbling, and cook over this low heat for at least 3 hours. You will likely need to add water or stock to the pot as you go - I found I needed 2 extra cups of water. When the pork is fork tender (falling apart tender) your soup is on its way! If you need more time for this, just keep going. The broth should taste very good (season again with salt and pepper if not) and the cabbage should be almost melty in texture.
- At this point, add the potatoes, kale, kielbasa and juice from 1/2 a lemon. Simmer for another 10-15 minutes, until the potatoes are fully cooked through and the kale wilted. Taste for seasoning one more time, and you are good to go!
- Finish the soup by serving with thinly sliced lemon and chopped dill fronds.
Notes
This soup recipe is a tweaked version from Alison Roman's new cookbook, Something from Nothing. I adore her recipes, and this book is gorgeous - the actual version is not on her website, but this is a link to her page - https://www.alisoneroman.com
Tomato and Sausage Risotto
Tomato and Sausage Risotto is deceptively simple and makes an incredibly satisfying weeknight one pot dinner. The genius behind it – the one and only, Martha Stewart. I found this posted on Smitten Kitchen and quickly noticed she re-posted it, which to me is a sure sign of a truly winning recipe. Please enjoy ASAP.
My husband says this tastes like lasagna. He’s not wrong. Imagine lasagna with the creamy decadence of slowly stirred arborio rice, and none of the time consuming layering and baking – plus this works for gluten free eaters, so it just might even be better!
Ingredients
- 1 28 oz. can of diced tomatoes (in juice)
- 1 Tbsp olive oil
- ¾-1 lb sweet or hot Italian sausage casings removed
- 1 small onion finely chopped
- 2-3 cloves garlic, minced
- Coarse salt and ground pepper
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 bunch flat-leaf spinach 10 to 14 ounces, washed well, tough stems removed, chopped (about 7 cups)
- ½ cup grated Parmesan cheese plus more for serving (optional)
- 2 Tbsp butter
Instructions
- In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. (you can also just add hot tap water to a large bowl with the tomatoes)
- In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes. Add the garlic, and cook for 1 minute longer.
- Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
- Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
- Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Notes
This recipe comes from Martha Stewart - I added garlic, but the rest is all her! https://www.marthastewart.com/313739/tomato-and-sausage-risotto
Squash and Lentil Soup with Herbs
Creamy Butternut Squash Soup filled with hearty lentils and topped with fresh herbs
This hearty squash and lentil soup is a bowl of pure comfort, perfect for cooler days or whenever you need a wholesome, satisfying meal. Creamy roasted squash blends beautifully with earthy lentils, creating a naturally thick and velvety base that’s rich in flavor and full of plant-based goodness. Aromatic garlic, onions, and red pepper flakes add depth, while a finishing touch of fresh herbs—like parsley, thyme, or cilantro—brightens every bite. This soup is a cozy, nourishing staple you’ll return to again and again, and it comes from Alison Roman. Her recipe is found here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
This soup freezes well, and holds up with almost any fresh herb, but I prefer cilantro, dill, parsley or simple micro-greens. A dollop of yogurt or sour cream also lends a creamy touch for serving.
Squash and Lentil Soup with Fresh Herbs
Creamy and Hearty Squash Soup topped with fresh herbs
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil plus more for drizzling
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Kosher salt & freshly ground pepper
- 1/2 tsp ground cumin (optional)
- 1 tsp crushed red pepper flakes
- 2 lbs peeled and chopped butternut squash can also use kabocha or acorn
- 1 ½ cups yellow or red lentils
- 8 cups chicken broth
- 1 tbsp better than bullion paste (optional)
- 1 Tbsp sherry vinegar for finishing
- 2 cups coarsely chopped mixed herbs such cilantro, dill, chives and/or scallion
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
- Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
- Add lentils, broth, bullion paste and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
- To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little (which will really perk up the aroma, especially if using a mix of dill and cilantro like I would). Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake. While it is creamy enough for me, if you want to spoon yogurt, sour cream, labne or creme fraiche over top, you can—I know some of you will anyway!
Notes
This soup freezes beautifully (without herbs) and comes from the genius of Alison Roman - her site here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
Caesar Pasta Salad with Crisp Veg
The perfect pasta salad with a pistachio caesar dressing and loads of crisp vegetables.
This one is a recent addition from Molly Baz, found here – her site requires a subscription, and I highly recommend it. https://mollybaz.com/spring-caesar-pasta-salad/ She spins classics into new dishes, case in point right here – the always popular caesar salad is now made with pasta and loads of veggies, minus the romaine. The base of pistachio’s in the dressing gives this a load of flavor and a bit of protein too.
The boiling pasta water is used also to blanche the veggies, making this a super easy one pot cooking process. Thanks to my senior project interns, Maddie and Genevieve for helping me out with some fun cooking projects this spring!
We used asparagus, snow peas, sliced radish, and a handful of arugula to round out the veggies in this dish – you really can sub whatever you like, just blanche what is needed, and leave the rest raw – the crunch is important for the texture.
Caesar Pasta Salad with Crisp Veg
The perfect pasta salad for summer loaded with crispy veggies and a pistachio caesar dressing.
Ingredients
- 1 lb asparagus, woody ends lopped off
- 12 oz snow or sugar snap peas, strings removed
- 1 small bunch radishes, scrubbed and stemmed
- 7 sprigs fresh tarragon
- 2 garlic cloves, smashed
- 2-3 large lemons
- 8 ounces short pasta such as paccheri or rigatoni
- ⅓ cup raw shelled pistachios plus more for serving
- 4 oil-packed anchovies
- 2 Tbsp Dijon mustard
- 1 cup baby arugula
- 3 oz grated Parmigiano reggiano plus more for serving
Instructions
- Bring a large pot of well-salted water to a boil. Make sure it's salty like the sea! The veg will need it. Prepare a large bowl filled with lots of ice and cold water.
- Thinly slice your asparagus and snow, or snap peas on the bias. Once boiling, add the veg to the water and cook until tender, but still crisp, about 2 minutes. Use a slotted spoon to remove them and transfer to the ice bath and stop the cooking. Thinly slice the radishes, and add them to the icy water bath as well. Keep them there while you prep the rest.
- Now add the pasta to that same pot of water. Cook the pasta according to package directions–because you will be eating this cold, I tend to cook my pasta a bit more than I would if it were being eaten hot. Al dente doesn’t always translate. Drain well and rinse under cold water to cool it off. Pat dry, and then transfer to a large bowl. Lightly drizzle with olive oil to avoid sticking.
- MAKE THE PISTACHIO CAESAR:
- In the bowl of a food processor, mix ⅓ cup pistachios and 2 large garlic cloves until the pistachios are finely chopped.
- Add 4 oil-packed anchovies, 2 Tbsp Dijon mustard, leaves of 4 large sprigs of tarragon, the zest of 1 lemon, and ¼ cup fresh lemon juice (from about two lemons). Mix again until a paste forms.
- Drizzle in ⅓ cup olive oil and 1 tablespoon ice water, with the motor still running, and process until a creamy thick dressing forms. If it gets too thick, you can add a teaspoon or two of ice water (from the bowl of veg!) to help thin it a bit until it’s creamy like caesar. Season the dressing with lots of salt and pepper.
- DRESS AND SERVE:
- Drain all of the vegetables from their ice bath and pat dry with a dry kitchen towel–the drier the better so the dressing doesn’t get watery. Transfer to the bowl with the pasta. Squeeze the remaining half a lemon over everything and season well with salt before you add the dressing–this will help ensure the vegetables are seasoned, not just dressed.
- Add about half of the dressing to the bowl along with another pinch of salt and some more black pepper. Toss very well to coat the veg. Keep adding dressing as needed (you may not need all of it) until it feels generously coated but not gloopy.
- Stir in 3 ounces grated parmigiano reggiano. Pick the leaves of the rest of the 3 large sprigs of tarragon. Toss everything once more. Taste. Does it need more lemon? More salt or pepper? More cheese?
- Finish with more chopped pistachios and then serve promptly for optimal crispiness and snapiness!
Notes
This recipe is from Molly Baz, and can be found here in "the club" - her site is full of great recipes. https://mollybaz.com/spring-caesar-pasta-salad/. I changed a few things, used fewer anchovies, a little more lemon, added arugula, and omitted the mint.
Also note - she calls for unsalted pistachio's, and mine were salted, so I adjusted the seasoning accordingly - you can do the same.
My other favorite sous chef’s…
White Pizza’s with Arugula and Lemon
White Pizza’s topped with a bright lemon arugula salad. A Classic Barefoot Contessa recipe that needs a shout out after a few sleepy years… This one’s worth repeating! Here’s the link to her original recipe – https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
While you can make this pizza with store-bought dough, and I’ve done that MANY times, this recipe is easy, reliable, and full of flavor with a touch of honey and olive oil. It’s easy to stretch and only takes 30 minutes to rise.
The cheese combination is completely flexible as well – I follow the traditional mix here (Mozzarella, Fontina & Goat), but I’ve used gorgonzola for a twist, and really any good melty cheese is great.
Another reason to try this out – the chili garlic oil that makes more than needed, and keeps for days, lending a great flavor to garlic bread or a scratch salad dressing.
White Pizza's with Arugula and Lemon
Savory White pizza's topped with a bright and peppery lemon arugula salad.
Ingredients
- 1 1/4 cups warm 100 to 110 degrees
- 2 packages dry yeast
- 1 tablespoon honey
- Good olive oil
- 4 cups all-purpose flour plus extra for kneading
- Kosher salt
- 4 cloves garlic sliced
- 5 sprigs fresh thyme
- 1/4 - 1/2 teaspoon crushed red pepper flakes
For the Topping
- 3 cups grated Italian fontina cheese 8 ounces
- 1 1/2 cups grated fresh mozzarella cheese 7 ounces
- 11 ounces creamy goat cheese such as montrachet, crumbled
For the Vinaigrette
- 1/2 cup good olive oil
- 1/3 cup freshly squeezed lemon juice
- kosher salt & Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon sliced
Instructions
- Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
- Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
- Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
- Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
- Preheat the oven to 500 degrees. (Be sure your oven is clean!)
- Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
- Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
- Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
- Cook’s Note
- Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour. To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.
Notes
This is a great Barefoot Contessa Recipe that can be found here - I have slightly altered a couple of ingredients to adjust to my own taste, but it's mostly an exact mirror of this version. https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
Winter Panzanella
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
Roasted Winter Vegetables tossed with Crunchy bread and watercress.
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!
Italian Ground Turkey Vegetable Soup
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
Flavor packed turkey vegetable soup with kale and parmesan.
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.
Philly Italian Pork Sandwich
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
Slow cooked Italian pork with broccoli rabe and pickled peppers
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.
