Pasta Shells with Escarole, Sausage, and Cheese

Pasta Shells with Escarole, Sausage, and Cheese
Bon Appétit | March 2003

1 head of escarole, cut crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet Italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated pecorino Romano cheese

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.

Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

Classic Gazpacho

Classic Gazpacho

3-4 large tomatoes, halved
1 slice country-style bread, crust removed, cut into 1/2-inch pieces (about 1/2 c)
1 red or green bell pepper, seeded, diced
1 cup chopped peeled cucumber (seeds removed)
1/4 cup chopped red onion
2 tsp Sherry wine vinegar (or red wine vinegar)
2 tsp cup extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 avacado- sliced

In a food processor, add all ingredients and process until smooth- adjust seasoning and serve with sliced avocado.

Radish Slaw

Radish Slaw

1-2 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves.

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

One-Minute Salsa

One-Minute Salsa

1/2 small serrano chile, minced
1/4 small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro leaves
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

5 ounces spinach (about 6 cups), washed, dried and torn into bite sized pieces
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 small red onion , minced (about 1/2 cup)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Kale Quinoa Salad

The following recipe comes from a chef friend of ours and member:

Kale Quinoa Salad

For the dressing:
1 clove garlic
1 small shallot
3 tablespoons soy
1 tablespoon brown miso
1 tablespoon tahini
1/4 cup rice wine
1/2 lemon (if you have it)
3/4 cup olive oil

For the salad:
4 cups shredded kale
1/4 cup sliced red onion
1/2 cup sliced apple 1/2
cup tomato chunks
1/4 cup dried cranberries
1/2 cup cooked quinoa (cooled)

Combine all of the dressing ingredients in a blender and purée. In a large bowl assemble the salad ingredi- ents and toss with the dressing. Let it stand for at least 15 minutes for the kale to tenderize. Serve. Keeps well for the next day as well.

Green Beans with Sweet and Sour Red Onions

Green Beans with Sweet and Sour Red Onions

1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar

Steam beans until crisp-tender, about 5 minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl and serve.

Roasted Green Beans with Red Onion and Walnuts

Roasted Green Beans with Red Onion and Walnuts

1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
1/2 medium red onion, cut into 1/2-inch-thick wedges
1 tablespoon olive oil
Table salt and ground black pepper
1/3 cup chopped walnuts (toasted)

Combine vinegar, honey, thyme, and garlic in small bowl; set aside. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.

Creamy Dill Cucumber Salad

Creamy Dill Cucumber Salad

1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
1/2 medium red onion, very thinly sliced

Halve each cucumber lengthwise, peel and scoop out seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices. Toss the cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in. Let sit at room temp for at least an hour to drain.

When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onion; toss to coat. Serve chilled, adjusting the seasonings if neces- sary.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Fresh Kale Salad in Soy Miso Dressing

Fresh Kale Salad in Soy Miso Dressing

For dressing:
1 cl garlic
1 shallot
3 T soy
1 T brown miso
1 T tahini
1/4 c rice wine
1/2 lemon (if you have it)
3/4 c canola or olive oil

For salad:
1 qt finely shredded kale
1/4 c sliced red onion
1/2 c sliced apple
1/2 c tomato chunks
1/4 c dried cranberries
1/2 c cooked quinoa (cooled)

Combine dressing ingredients in a blender and blend well. Mix together the salad ingredients and toss with dressing. Let stand for at least 15 minutes before serving, the dressing will tenderize the kale.

Tomato Salad with Feta and Olives

Tomato Salad with Feta and Olives

5 large tomatoes (about 3 pounds), cored, sliced
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley or basil
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata (optional)

Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired.

Classic Red Tomato Salsa

Classic Red Tomato Salsa

3 large, very ripe tomatoes, cored and diced small
1/2 cup tomato juice
2 Red hot cherry peppers, seeded and minced (leave seeds in for more heat)
1 medium red onion, diced small
1 medium garlic clove, minced or pressed through a garlic press
1/2 cup fresh cilantro leaves
1/2 cup juice from
6 large limes
Salt

Mix all of the ingredients, including salt to taste, together in a medium bowl. Refrigerate the salsa in an airtight container to blend the flavors, at least 1 hour and up to 5 days.

Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad

1 large orange Chipotle-Marinated Pork Tenderloin, grilled (see recipe below), thinly sliced and cut into strips
1 small head fennel (about 8 oz), trimmed, cored and sliced paper-thin
2 Tbsp finely diced red onion
1 Tbsp walnut or canola oil
1 Tbsp red-wine vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp pepitas (olive-green hulled pumpkin seeds), toasted

With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fen- nel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas. Serve room temperature or chilled.

Chipotle-Marinated Pork Tenderloin

1 canned chipotle chile in adobo plus 1 tsp adobo sauce
1 clove garlic, minced
1/2 cup orange juice
3 Tbsp lime juice
1 Tbsp red-wine vinegar
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground pepper
8 oz pork tenderloin, trimmed of fat

Combine chipotle and sauce, garlic, orange juice, lime juice, oregano, cumin, salt and pepper in a blender or mini food processor; blend until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour.
Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diago- nally into the center of the meat registers 145 degrees, 12-15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Bread Salad with Tomatoes, Herbs and Red Onion

Bread Salad with Tomatoes, Herbs and Red Onion

1 pound day-old coarse peasant bread, crusts removed, cut or torn into 1-inch cubes, about 6 cups
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large, ripe tomatoes (about 1 lb. total), cored, seeded and cut into medium dice
1/2 small red onion, sliced very thin
2 tablespoons torn fresh basil
2 teaspoons whole fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Place the bread cubes in a shallow bowl. Mix the oil, vinegar, tomatoes, onion and half of the herbs together in a medium bowl. Let stand to allow the flavors to develop, about 10 minutes. Pour the dressing over the bread, add the remaining herbs, and toss well. Season with the salt and pepper, adding more or less to taste. If the bread still seems dry, sprinkle it with 1 to 2 tablespoons water to soften it a bit and toss again. Serve. From The New Best Recipe

Green Bean Salad

Green Bean Salad

1 pound green beans
1 cup diced red onion
1 cup crumbled feta cheese
1 cup toasted walnut pieces

Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
1/2 cup finely chopped basil
1 t. salt
1/2 t. diced fresh garlic Freshly ground black pepper

Snap beans into pieces, boil for 4 minutes, drain and plunge into cold water. Drain and set aside.
In a jar, combine oil, vinegar, basil, salt, garlic and pepper. Shake and refrigerate. Just prior to serving combine ingredients with dressing.

Green Bean Salad with Lemon, Feta & Dill

Green Bean Salad with Lemon, Feta & Dill

1 lb. green beans
3 T. Olive oil
2 T. fresh lemon juice
Freshly ground black pepper to taste
2 T. minced fresh dill or 1 t. dried
1/4 cup slivered red onion
1/4 cup crumbled feta cheese
Salt, if needed

Steam the green beans until crisp-tender. Rinse under cold water then drain very well and pat dry. Combine the olive oil, lemon juice and pepper in a bowl and stir in the green beans. Sprinkle with the dill and onions and toss again. Let sit for 30 min or cover and chill for up to 4 hours. Just before serving, sprinkle on the feta cheese and toss again. Taste for salt.

Roasted Root Vegetables

Roasted Root Vegetables

1 2½ pound butternut squash, peeled, seeded, cut into ½ inch pieces (about 5 cups)
1½ pounds Carola potatoes, unpeeled, cut into ½ inch pieces
1 pound beets, trimmed but not peeled, scrubbed, cut into ½ inch pieces
1 medium-size red onion, cut into ½ inch pieces (about 2 cups)
2 parsnips, peeled, cut into ½ inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. The key with any roasted root vegetable dish is having all the ingredients about the same size so that they cook evenly. Brussels sprouts and carrots would also be welcome additions to this dish, as well as some freshly chopped parsley.

Cucumber, Carrot and Red Onion Salad

Cucumber, Carrot and Red Onion Salad

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.