Archives for posts with tag: arugula

Endless Bounty

July 17, 2015 //
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Last time I was 8 months pregnant the average temperature outside was 32 degrees. I felt pretty good, and my biggest complaint was that I didn’t always get a seat on the subway because I had to wear a big, winter coat which made it hard to tell that I was pregnant. Now, it’s a different story. It is hot and humid and I feel HUGE. I pretty much always get a seat on the subway, but I am exhausted!

Meanwhile, the markets are packed with produce and I am dying to cook. This week alone, I’ve picked up blueberries, cherries, nectarines, cucumbers, summer squash, tomatoes and even the first corn. It is awesome, but some nights after work I am just too tired to make anything. Fortunately, fruits and vegetables this time of the year are so delicious and fresh that you don’t have to do too much to enjoy them. Hopefully easy summer recipes will get me through the next few weeks!

Endless Bounty

The kitchen counter will look like this for the next few months.

Meal #1: Soy Lemon Skirt Steak with Arugula + Salted Potatoes
Meal #2: Swordfish Parmesan and Roasted Broccoli
Meal #3: Chicken Francese with Noodles + Roasted Asparagus
Meal #4: Pork Chops with Cherry Sauce + Sugar Snap Peas

Your grocery list, excluding the usual pantry items: 

broccoli – 1 large head
shallot – 2
garlic – 1 head
lemons – 5
sugar snap peas – 1 lb.
cherries – 1 cup
arugula – 1 bunch
asparagus – 1 large bunch
potatoes – 1 1/2 pounds
rosemary – 1 bunch
eggs – 1 dozen
white wine
red wine
low-salt chicken broth – 1 cup
butter (if you don’t already have it)
brown sugar (if you don’t already have it)
soy sauce (if you don’t already have it)
garlic powder (if you don’t already have it)
capers (if you don’t already have it)
flour (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
butter (if you don’t already have it)
swordfish steaks (6-8 ounces per person), skin removed
skirt steak – 1 1/2 pounds
skinless, boneless, thin chicken breasts – 1 1/2 pounds
pork chops, bone-in – 1 per person, approx. 6-8 oz each

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Categories Meal Plans

Soy Lemon Skirt Steak with Arugula + Salted Potatoes

July 17, 2015 //
2

Soy Lemon Skirt Steak with Arugula

This is so delicious. Skirt steak is pretty amazing and easy to prepare and I usually just grill it with some olive oil and salt and pepper, but I love this marinade. This is a Martha recipe, whom you know I love. She used flank steak, but I stuck to my tried and true skirt steak.
Soy Lemon Steak w Arugula

1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 TB. packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds skirt steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place skirt steak inside a large resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).

Heat grill or grill pan to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.

Transfer marinade to a small saucepan and bring to a boil. Remove from heat.

Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

 Salted Potatoes

Salted potatoes are an upstate New York speciality and they are awesome. They are super simple; basically you just boil peeled, or unpeeled, potatoes (your choice) in very salty water. They key is to not be afraid of adding a LOT of salt. The potatoes will pick up just a bit of the saltiness which makes them much more interesting than regular boiled potatoes.

1 1/2 pounds potatoes (peeled or unpeeled, your choice) – half or quarter if large
water
1/4 cup (ish) salt

Add salt to water, place potatoes into water and bring to a boil. Once boiling, bring water down to a simmer and let cook for approximately 15-20 minutes. Potatoes are finished when a knife easily slips in. Drain potatoes and toss with butter.

 

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Categories Meals

The Savory Side of Winter Squash

December 18, 2014 //
0

With over 30 varieties, the world of winter squash is diverse, but many of us have probably only ever eaten butternut or acorn. Such is the modern food system…. And, while there is nothing wrong with mashed butternut or stuffed acorn squash you are missing out if you haven’t had a chance to try kabocha, delicata or spaghetti, which is a paleo’s dream since it substitutes well for pasta in many dishes.

A variety of squash at the farmers market

A variety of squash at the farmers market

If you are looking to step up your winter squash game a lovely place to start is this primer featured on Health Perch. It does a nice job describing how to store and cook several unusual squash varieties.

Health Perch Winter Squash Primer

But, what I like most about it, besides being cute, is that it encourages you to treat winter squash like a savory fruit (it has seeds, so yes, it is a fruit). Too often squash recipes default to sweet, which is fine, but squash can be so much more complex and delicious when prepared with some unusual and savory spices.

The first time I was introduced to savory winter squash was at the Spotted Pig, a now famous West Village restaurant. My boss at the time and I split the Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar, and I was blown away. Sure, Chef April Bloomfield is known for her juicy burgers and delicate ricotta gnudi, but this salad was life-changing for me as a home-cook.  I had it every time I went back, but I could never figure out how to re-create it at home until one day, when the kitchen gods were smiling down on me, I flipped open a copy of Oprah magazine and discovered the recipe staring back at me. My first thought when I saw the coriander and cumin were “Ah ha! So that’s where that smoky/nutty flavor comes from!” Since then, I’ve not only made this salad a bunch of times, but I regularly use savory spices when I prepare winter squash.

Here’s my take on this salad. I don’t use pumpkin; can rarely find fresh marjoram leaves; and are more likely to have Parmesan than Pecorino cheese in my fridge. Enjoy!

Winter Squash Salad with Pine Nuts, Parmesan and Balsamic Vinegar
Winter Squash Salad

1 butternut squash or 2 delicata squash (about 2 pounds)
2 cloves garlic
1 1/2 ts. kosher salt
1 ts. ground coriander
1/4 ts. ground cinnamon
1/4 ts. ground cumin
1/4 cup extra-virgin olive oil
3 TB. fresh lemon juice
3 TB. pine nuts , lightly toasted
salt
pinch ground red pepper (cayenne)
2 small bunches arugula , trimmed
1 wedge Parmesan cheese (about 4 ounces)
Aged balsamic vinegar and extra-virgin olive oil for drizzling

Preheat oven to 350°. Peel, seed and cut butternut squash (don’t peel if using delicata) into 1 1/2-inch chunks. Using a mini food processor or a mortar and pestle, chop or crush garlic, kosher salt, coriander, cinnamon and cumin. Add 2 tablespoons olive oil and mix to form a paste.

In a large bowl, toss squash in spice paste. On a parchment-lined, rimmed baking sheet, spread squash in a single layer. Top with another piece of parchment and cover pan tightly with foil; bake until tender, about 20-25 minutes. Uncover and bake until squash browns lightly, 20-25 minutes; cool slightly.
Spiced Winter Squash

Return squash to bowl and drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice. Add pine nuts, sea salt and ground red pepper. Toss gently to combine.

Arrange 1/3 of squash on a serving platter. In the bowl with the remaining squash, add arugula, the rest of the olive oil and lemon juice, and sea salt to taste; toss gently. Top plated squash with arugula mixture. Shave cheese with a vegetable peeler and arrange on top of salad. Drizzle with balsamic vinegar and olive oil to taste.

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When cooking is a chore

October 24, 2014 //
2

A couple of weeks ago The New York Times’ Magazine was devoted to food, specifically kids and food. For many of us this is a touchy subject. There are a thousand opinions out there on what kids should eat and how to get them to eat more. One of the magazine’s articles that caught my attention was Virginia Heffernan’s public confession “What if You Just Hate Making Dinner?” In it, she admits that not only does she hate to cook, but she hates cooking for her kids. Frankly, I thought it was pretty brave, but some others thought otherwise.

Since my primary goal in starting this meal planning blog was to help readers cook more frequently for their families her article struck a nerve. I get it. Not everyone likes to cook. I don’t like to knit or really make any crafts at all. If crafting was required for survival my family wouldn’t make it. But, cooking is different. We all need to eat and the more healthy it is the better.

I hope that rather than making you feel guilty about not cooking for yourself or your family that this blog has at the most inspired you and at the very least helped you. Even for me, cooking and especially meal planning, can be a chore. With this in mind, this week’s meal plan is super quick and easy. The maple dijon chicken take about 5 minutes of active time and uses ingredients you probably already have, while the butternut squash polenta is a bit more challenging, but still easy enough to make on a weeknight. Hang in there and remember it is 100% okay to order pizza sometimes!

Something spooky to get you into the Halloween spirit!

Something spooky to get you into the Halloween spirit!

Meal #1: Maple Dijon Chicken Thighs + Roasted Green Beans and Potatoes
Meal #2: Skirt Steak with Arugula + Roasted Cauliflower
Meal #3: Butternut Squash Polenta with Sausage and Onion
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items: 

red or yukon gold potatoes – 6 medium
green beans – 1 lb.
arugula – 1 bunch
cauliflower – 1 head
onions – 2
garlic – 1 head
fennel bulbs – 2
butternut squash – 1 small
rosemary – 1 bunch
fennel seeds (optional)
French bread
fine polenta (not quick cooking) – 1 cup
Parmesan cheese (if you don’t already have it)
maple syrup (if you don’t already have it)
dijon mustard (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
boneless, skinless chicken thighs – 2 lb. (approx. 2 per person)
skirt steak – 1 1/2 lb.
sweet Italian sausage – 1 1/2 lb.
shrimp – 2 lb.
Pernod (optional)

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Categories Meal Plans

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

June 16, 2014 //
0

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

This is decadent! It is pretty fast to prepare, but it is more of a weekend dinner because it feels so special. I was thinking about it hours after we finished dinner…

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Categories Meals

Longest Day of the Year

June 16, 2014 //
0

Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

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Categories Meal Plans

Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar

March 20, 2014 //
1

Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
I first had this salad about ten years ago at April Bloomfield’s West Village restaurant The Spotted Pig. I was amazed at how delicious it was, and blown away that you could season winter squash with savory spices instead of the usual maple syrup and butter. So, I was incredibly happy when Oprah magazine did a feature on the chef and published the recipe.  I’ve been making it at home ever since, which is good because it is nearly impossible to get a seat at the restaurant now.
Winter Squash Web
Note: I use butternut squash because it is easier to find than pumpkin. Don’t worry if you don’t have the marjoram, I’ve never used it.  Also, feel free to play with the spices a bit. I’ve used a bit of chili powder and it has turned out great.

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Categories Meals

Celebrations

March 18, 2014 //
0

This week kicked off with two celebrations – Eliza’s 2nd birthday and St. Patrick’s Day. For Eliza’s birthday we hosted a small family party and kept it simple by ordering pizza, but we did have a homemade birthday cake. Last year, I made the same chocolate cake with vanilla icing and decorated it in a festive confetti style.
Elizas 1st bday cake_web
But, this year, since Eliza’s interests are much clearer, I indulged her love of Elmo and all things Sesame Street with this cake. I was pretty proud of my work!
Elizas 2nd bday cake_Web

Since St Patrick’s Day was the next day, and fell on a Monday, I didn’t have it in me to make a stew or shepherd’s pie (I am not a corned beef and cabbage girl). So instead, I opted for something a little easier, but still in line with the holiday – Martha’s recipe for salmon, red cabbage and potatoes. I figured it had cabbage and potatoes, and the Irish love salmon so it worked. Plus, Patrick and I each had a Guinness with dinner – and there is nothing more Irish than that!

Meal #1: Salmon, Red Cabbage and Potatoes
Meal #2: Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Meal #3: Skirt Steak with Winter Salad
Meal #4: Penne with Brussels Sprouts, Chile and Pancetta

Your grocery list, excluding the usual pantry items:

lemon – 2
red cabbage – 1 small head
red potatoes – 4-6 depending on size
Brussels sprouts – 1 lb.
butternut squash – 1 small (about 2 lb.)
fennel – 1 bulb
radicchio – 1 head
arugula – 1 bunch or bag
rosemary – 1 bunch
horseradish
sundried tomatoes
pecorino cheese – ¼ lb.
kalamata olives (if you don’t already have them)
grainy mustard (if you don’t already have it)
ground coriander (if you don’t already have it)
ground cinnamon (if you don’t already have it)
ground cumin (if you don’t already have it)
crushed red pepper flakes (if you don’t already have it)
pine nuts (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
penne – 1 box
pancetta – 6 oz.
salmon filet – 1 ½ lb. skinless
skirt steak – 1 ½ lb.

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Categories Meal Plans

Skirt Steak with Arugula and Roasted Cauliflower

January 24, 2014 //
0

When I was an apprentice farmer at The Farm School, the Spannocchia Foundation invited us to work for three weeks on their farm in Tuscany. Traveling throughout Italy had always been a dream of mine so I was beyond excited, even if it was in the dead of winter. A couple of my fellow apprentice farmers and I decided to tack a few extra weeks on to our trip to visit Rome, Umbria, Florence and Venice. In Florence, I was introduced to the classic Italian dish, Bistecca alla Fiorentina, which is essentially just a Porterhouse steak, but man, did it leave an impression. The first time I had the steak it was paired with a beautiful arugula salad, and the bitterness of the greens provided the perfect balance to the richness of the steak. Oh, I miss Italy… Anyway, we can’t all eat Porterhouse steaks all the time, so this recipe, inspired by my trip, calls for skirt steak, which is relatively inexpensive, but super delicious. Buon Appetito!

Skirt Steak with Arugula

skirt steak – about 6 oz. per person
olive oil
salt and pepper
1 large bunch of arugula
balsamic vinegar
Parmesan cheese

Heat a grill pan, large saute pan, or grill until hot. Meanwhile, drizzle a bit of olive oil on both sides of your steaks and season both sides generously with salt and pepper (if you have any fresh rosemary, chop one or two sprigs and add with the salt and pepper). Add steak to pan or grill and cook for about 4-5 minutes on each side. Four minutes for medium rare, about five for medium, etc. Let the steak rest for 10 minutes before carving.
IMG_3415

While the steak is resting, shave some Parmesan cheese onto the arugula and about 1-2 minutes before you are ready to carve the steak add olive oil, balsamic vinegar and salt and pepper to taste, and toss (always add the oil first and always use more oil than vinegar). Plate arugula with sliced steak.
IMG_4333

 

Roasted Cauliflower

We had a half a head of cauliflower from another dish I made earlier in the week so I decided to serve it alongside the steak.

1 head of cauliflower, cut into florets*
1 TB. olive oil
salt and pepper
Parmesan cheese

* ingredients that can be prepped several days ahead.

Heat oven to 400 degrees. Toss cauliflower on a baking sheet with olive oil, salt and pepper and roast in the oven for about 15-20 minutes. About halfway through, toss the cauliflower so all of the florets are nicely browned. At the very end of roasting, sprinkle a little bit of Parmesan cheese on top and let it melt before serving.
IMG_4341

 

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Categories Meals

Homemade = Healthy

January 24, 2014 //
2

We’re deep into winter, with another snowstorm under our belts here in the Northeast. By now, the holidays feel far away, but just over three weeks ago many of us were making resolutions to eat healthier in 2014. Pursuing a healthy lifestyle is always a good idea, but that doesn’t have to mean a pantry full of rice cakes. I am a firm believer that homemade dinners, when made with fresh ingredients, are healthier than most restaurant or take-out meals, no matter what you prepare. Apparently, I am in good company:  YouTube Preview Image

So, for this week I’m suggesting four dinners that manage to be both healthy and satisfying.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: One-Pan Farro with Tomatoes + Green Salad
Meal #2: White Fish Braised in Lemon with Red Peppers and Tomatoes + Roasted Green Beans and Red Onion
Meal #3: Skirt Steak with Arugula + Roasted Cauliflower
Meal #4: Broiled Shrimp with Tomatoes and White Beans + Garlic Bread

Your grocery list, excluding the usual pantry items:

farro – 1 bag (you’ll need just 1 cup, but it will keep)
yellow onion – 3
red onion – 1
red peppers – 2
grape or cherry tomatoes – 3 containers (wow, I had no idea I was using so many this week)
lemon – 1
green beans – 1 ½ lb.
lettuce, or whatever greens you like for a salad – 1 head or bag
arugula – 1 bunch or bag
cauliflower – 1 head
basil – 1 bunch (optional, I wouldn’t go out of my way for this)
parsley – 1 bunch (optional)
baguette – 1
white beans (such as, cannellini) – 1 can (about 19 oz.)
chicken broth or stock – 1 small can (you’ll need ¾ cup, but you can always freeze the rest in an ice cube tray and use later)
skirt steak – about 6 oz. per person
white fish (flounder or tilapia) – about 6 oz. per person
shrimp, shelled and deveined – 1 lb.

 

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Categories Meal Plans