Claudina's Kitchen

Pea Green, Green Garlic, Red Spring Onion, and Orange Roughy Papardelle

Ingredients

• 8 oz. sprouted wheat papardelle pasta (or other pasta of choice)
• 1 T. olive oil
• 2 medium red spring onions, thinly sliced, green tops set aside
• 1 t. kosher salt
• ¼ t. freshly-ground pepper
• 1 bunch pea greens, coarsely chopped
• 6 green garlic shoots, thinly sliced, top 3” set aside
• 1-2 cups vegetable broth
• 2 T. minced fresh thyme
• 1 lb orange roughy filets (or other white, fleshy fish such as halibut)
• ½ c. freshly grated ricotta salata cheese plus extra for garnish
• Zest of one lemon

Preparation

• Boil water and cook papardelle according to directions.  Drain and set aside.
• While pasta is cooking, heat large skillet on medium-high heat.  Add olive oil. Add onion and saute 2 minutes. 
• Add pea greens, ½ t. salt, ¼ t. pepper.  Saute until greens are somewhat wilted, about 3-4 minutes. 
• Add sliced garlic shoots and thyme.  Saute additional 2 minutes.
• Add 1 c. broth to pan.  Add fish filets, slipping them under the greens so that they are at least half-way submerged.  Add additional broth if needed.
• Cook until filets, stirring occasionally (the filets will start to break apart as they cook and mix with the other ingredients).   Add additional broth if pan starts to become dry (their should be liquid evident through the end of the cooking process).
• In the meantime, thinly slice the onion and garlic tops and set aside for garnish
• Once fish is fully cooked (no longer opaque and flakes easily when stirred), add lemon zest and grated ricotta salata and stir to combine, and remove from heat.
• Divide pasta among four plates.  Top with vegetable-fish combination, including cooking liquid which will help to loosen up pasta.  Top with grated ricotta salata and onion and garlic greens.
  

Serves: 4 people

Related Posts: First Signs of Spring: Green Garlic!

Tomato, Chickpea, Fennel and Kumquat Tagine

Ingredients

• 1 cup dry chickpeas, soaked overnight and boiled until soft OR 1-12oz can chickpeas
• 2 T. olive oil
• 1 medium onion, halved thinly sliced
• 1-2 t. salt
  
• 1 leek, halved and thinly sliced
• 1 medium fennel bulb or 2 small bulbs, halved, cored, and thinly sliced
• 2 T. tomato paste
• 1 1/2 t. cinnamon
• 1 t. cumin seeds, toasted and ground
• 1 t. coriander seeds, toasted and ground
• ½ t. yellow mustard seeds, toasted and ground
• ½ t. cayenne pepper
• ¼ t. ground cloves
• 3 garlic cloves
• 2 medium sweet potatoes, peeled and diced
• ½ c. dry white wine
• 12 oz. kumquats, thinly sliced and seeded
• 16oz can organic peeled, seeded tomatoes (ideally low or no salt)
• Juice of 1 orange (about ½ cup)
• 2-3 cups vegetable stock
• 1/2 c. slivered almonds, toasted
• 1/2 c. sheep's feta, crumbled
• 1 c. fresh cilantro, chopped
• freshly-ground pepper
  

Preparation

• Prepare chickpeas if using dried
• Preheat oven to 350 degrees
• Heat oil in dutch oven or large stockpot on stovetop on medium-high heat.  Add onion and 1/2 t. salt, sauté until beginning to soften, 2-3 minutes.  Add leek and fennel.  Stir frequently until softened, another 3-4 minutes.  Add tomato paste stirring 2-3 minutes as it carmelizes. 
• Add spices, sweet potatoes, garlic and another 1/2 t. salt. Stir another 1-2 minutes.  Add wine, cover, and cook for 3-4 minutes until absorbed.
• Add chickpeas, tomatoes, and 1 1/2-2 cups stock and stir to combine.  All ingredients should be covered in liquid.
• Place container in oven and bake for 1 hour.  Stir occasionally and add additional stock if needed (stew should be loose but not watery).  Season with additional salt and pepper to taste.

Serve over couscous, with toasted almonds, sheep’s feta, and freshly chopped cilantro.

Serves: 6

Related Posts: Kumquats: Gems of the Citrus Family?

Sugar Snap and Fresh Pea Pasta

A wonderfully simple, light, pasta dish that celebrates spring...

Ingredients

• 2 T. olive oil
• 2 shallots or baby leeks, thinly sliced
• 1/2 t. kosher salt + to taste
• ¼ t. pepper + to taste
• 2 cloves spring garlic, minced
• 2 cups sugar snapped, thinly sliced at 45 degree angle (so pieces are about 1/4 to 1/2 " in length)
• 1 cup fresh peas
• ½ - ¾ c. vegetable broth
• 8 oz. whole grain farro pizechi pasta (or whole wheat rotelle)
• 1-2 t. lemon zest
• 1 T. fresh oregano, chopped
• 1 T. fresh mint, chopped
• 1/4. c. pine nuts, toasted
• ½ c. grated parmesan reggiano

 

Preparation

• Heat olive oil in large saucepan on medium-hight heat. Add onion and ½ t. salt and ¼. t. pepper and sauté 4-5 minute until softened and translucent.
• Add minced garlic and sauté another minute.
• Add pea greens and sauté until softened, another 3-4 minutes
• Add vegetable broth, fava beans, ½ t. salt
• Allow to reach simmer, reduce heat and cook for additional 5-10 minutes.
• In the meantime, cook pasta al dente in medium saucepan. Remove from heat and drain.
• Add pasta to pea mixture and stir to combine. Add extra vegetable broth as needed to desired consistency (should be moist with some extra liquid) and continue to heat to simmer.  Remove from heat.
• Add lemon zest, oregano, mint, pine nuts and parmesan reggiano. Add additional salt and pepper to taste.
• Serve immmediately, with additional herbs and cheese for garnish.

Serves: 4 entrée servings (or 8 as starter)

Citrus Salsa with Blood Oranges, Minneolas, Meyer Lemons, and Kumquats

This colorful and flavorful dressing is a great way to dress up simple fish and chicken dishes.  I had it most recently with a beautifully-grilled snapper, but it would go well with many other fish such as salmon, mahi mahi, or halibut.

Ingredients

• 2 blood oranges
• 1 minneola orange
• 2 meyer lemons
• 4-5 kumquats
• 2 T. freshly-chopped chives (pineapple mint is a very nice alternative if available)
• 1-2 T. rice wine vinegar
• salt and pepper to taste
• 1 lb fresh snapper

Preparation

• From blood oranges, minneola, and 1st lemon, remove rind, and section discarding membrane.  Chop coarsely and place in small bowl.
• Squeeze juice from 2nd meyer lemon into bowl.
• Thinly slice kumquats widthwise, removing seeds.  Coarsely chop and add to citrus mixture.
• Add chives, 1 T. vinegar.  Stir to combine and season with salt, pepper and additional vinegar as needed. 
• Set aside at room temperature for 1/2 to 1 hour to allow for flavors to meld.
• Spoon over entrée just before serving.

Chestnut, Sunchoke and Swiss Chard Pasta with Brown Butter Sauce

This pasta recipe was inspired by the offerings at my local winter farmer's market yesterday morning (along with my friend's love of chestnuts!)  It's a delicious and healthy combination of flavors, and although the addition of butter is not exactly a "good" fat, it takes only a small amount of brown butter, with its sweet, nutty flavor, to create the perfect finish.

Ingredients

• 1 T. olive oil
• 1 1/2 yellow onions or 1 large, small dice
• 1/2 t. salt + to taste
• 1/4 t. pepper + to taste
• 1 leek, halved and thinly sliced, white part only
• 2 cups sunchokes, peeled, halved lengthwise and thinly sliced (about 5-6 medium-small tubers)
• 3 garlic cloves
• 1/2 c. white wine
• 1 bunch swiss chard, stemmed and sliced into 2" ribbons
• 2-3 cups vegetable stock
• 1 cup chestnuts, roasted and peeled and crumbled/sliced into 1/4ths (about 10-12 chestnuts)
• 8 oz pasta, preferably sprouted wheat papardelle or whole wheat fettucini
• 1 T. fresh thyme, finely chopped
• 2 T. unsalted butter
• 3/4 c. parmesan reggiano, grated or shaved

Preparation

• Heat olive oil at med-high heat in large flat sauté pan with tall rim.
• Add onions, 1/2 t. salt, 1/4 t. pepper.  Saute 4-5 minutes until translucent.
• Add leek, sunchokes, and garlic and saute until begins to soften, 3-4 minutes.
• Add wine and continue to cook until pan is dry.
• Add swiss chard, saute 2-3 minutes.
• Add 1 cup vegetable stock and chestnuts, cover, and cook until chard is wilted and softened, 10-15 minutes.  Continue to add stock so that pan retains some liquid.
• While chard mixture is cooking, cook pasta according to directions. Drain. 
• While chard mixture is cooking, heat butter in small saucepan at medium-low heat.  When butter is a medium brown color remove from heat and strain sediment through a cheese cloth.
• Once chard and pasta are cooked, combine and add thyme and 1/2 c. parmesan; add additional stock as needed to retain some liquid.
• Plate pasta immediately and top with equal amounts of brown butter sauce.  Garnish with additional parmesan reggiano.

Servings: 4 entrée servings (or 8 as starter)


Related Posts:

• Chestnuts Roasting...
• Delicious, Nutty Sunchokes (aka Jerusalem Artichokes)

 

Wild Mushroom & Baby Swiss Chard Pasta

One of my favorite things about fall is that it's mushroom season! When I go to the farmer's market I can't stop myself from filling my bags with handfuls of interesting choices -- some of my favorites are Chanterelle, Lion's Mane, Clamshell, and Trumpet Royale.  Mushrooms are a good source of B-complex vitamins and minerals including potassium and phosphorus.  My favorite way to enjoy them is sautéed with garlic and thyme and served over pasta, polenta, or on a flatbread pizza.  Here's a pasta recipe I made this week and really enjoyed.

Wild Mushroom & Baby Swiss Chard Pasta from Claudina's Kitchen

4 oz. sprouted wheat papardelle pasta (or fettucini also works well)
1 T. olive oil
1 T. butter
1 shallot, finely chopped
5 c. mushrooms (I used all listed above but easier to find combinations such as oyster, shitake, and crimini are great too), thinly sliced and cut to 1 to 2-inch pieces
3 cloves garlic, minced
1 c. vegetable broth
6 c. baby swiss chard
1 heirloom tomato, cut into 1/2" cubes
1/2 t. salt  + to taste
1/4 t. pepper + to taste
1 t. fresh thyme, minced
1/2 c. grated parmesan
1 meyer lemon, zested and juiced
shaved parmesan for garnish
fresh basil for garnish

Preparation

• Heat pasta water to boil.
• Heat oil and butter in large saute pan over medium-high heat.
• Add shallot, 1/4 t. salt, pepper and cook for 2-3 minutes until translucent but not browned
• Add mushrooms, garlic, 1/4 t. salt and cook 10-12 minutes, stirring regularly, until mushrooms have released their juices and cooked down fully
• In the meantime, once pasta water boils add pasta and cook according to directions. Drain.
• Add baby swiss chard, tomato, thyme, and 1/4 c. broth, cook 3-4 minutes until swiss chard is fully incorporated and tomato softened.  Add additional broth as needed so that mixture maintains small amount of liquid.
• Add grated parmesan, 1/2 lemon juice and pinch of zest.  Add salt, pepper, and additional lemon to taste.
• Serve 2 oz pasta onto each plate, top with mushroom mixture, parmesan shavings, and thinly-sliced basil.  Serve immediately.

Serves: 2 as main dish
Related Post: Less Pasta, More Veggies

Zucchini, Fennel and Italian Sausage Gratin

This dish borrows many of the ingredients of the Fennel & Zucchini blossom dish, with the added intensity of Italian Sausage.  The trick to keep this dish on the healthy side is to use only a small amount of pork sausage along with chicken sausage, which balances the flavors and healthiness.  And you won't miss it for a moment with all of the other deep flavors in this dish that will keep your palate happy...

Zucchini, Fennel and Italian Sausage Gratin 

Ingredients

olive oil
1 bulb fennel, thinly sliced
1/2 t. salt
1/4 t. pepper
3 T. tomato paste
1/2 c. dry white wine
4 cloves garlic
4 small-medium zucchini, cut in half lengthwise and sliced in 1/4" half circles
3 cups seeded, peeled tomatoes (ideally unsalted)
1 t. toasted, ground coriander
1 t. ground dry yellow mustard seed
1/4 t. crushed red pepper

3 chicken Italian sausages, sliced lengthwise into quarters and cut into 1/2-3/4 inch pieces.
1 pork Italian sausage, sliced lengthwise into quarters and cut into 1/2-3/4 inch pieces.

3/4 c. freshly-grated parmesan reggiano
1/2 c. cilantro, chopped

juice of 1 lemon
1/2 c. shaved ricotta salata or crumbled sheep's feta
1-2 T. chopped fennel fronds or additional chopped cilantro for garnish

Preparation

• Preheat oven to 350 degrees.
• Heat oil in sauté pan at medium heat.
• Add fennel, fennel and 1/4 t. salt and 1/4 t. pepper and sauté until fennel softens, about 7-8 minutes
• Reduce with white wine and cook until absorbed.  Add tomato paste, coriander and mustard and cook 3-4 minutes until it begins to carmelize.
• Add zucchini and crushed red pepper and sauté until zucchini begins to soften, 4-5 minutes.  Remove from heat.
• In a separate pan, sauté sausage until lightly browned and cooked through.  Set on plate covered with a two layers of paper towel to drain.
• Add sausage to zucchini mixture, along with 1/2 c. parmesan and cilantro.  Taste for seasonings, add additional salt and crushed red pepper as needed.
• In 9x13 pan, spread zucchini-sausage mixture.  Cover with aluminum foil and bake for 20 minutes. Sprinkle remaining parmesan and bake additional 10 minutes.
• Remove from oven and add lemon juice and additional salt and pepper to taste
• Serve immediately, topped with ricotta salata or feta. Garnish with chopped fennel fronds or cilantro.

Serves: 4 as main dish.
Suggestions: Serve over creamy parmesan polenta for wonderful combination of textures.
Related Posts: Training Healthier Tastebuds

Zucchini, Fennel and Italian Sausage Gratin 

Ingredients

olive oil
1 bulb fennel, thinly sliced
1/2 t. salt
1/4 t. pepper
3 T. tomato paste
1/2 c. dry white wine
4 cloves garlic
4 small-medium zucchini, cut in half lengthwise and sliced in 1/4" half circles
3 cups seeded, peeled tomatoes (ideally unsalted)
1 t. toasted, ground coriander
1 t. ground dry yellow mustard seed
1/4 t. crushed red pepper

3 chicken Italian sausages, sliced lengthwise into quarters and cut into 1/2-3/4 inch pieces.
1 pork Italian sausage, sliced lengthwise into quarters and cut into 1/2-3/4 inch pieces.

3/4 c. freshly-grated parmesan reggiano
1/2 c. cilantro, chopped

juice of 1 lemon
1/2 c. shaved ricotta salata or crumbled sheep's feta
1-2 T. chopped fennel fronds or additional chopped cilantro for garnish

Preparation

• Preheat oven to 350 degrees.
• Heat oil in sauté pan at medium heat.
• Add fennel, fennel and 1/4 t. salt and 1/4 t. pepper and sauté until fennel softens, about 7-8 minutes
• Reduce with white wine and cook until absorbed.  Add tomato paste, coriander and mustard and cook 3-4 minutes until it begins to carmelize.
• Add zucchini and crushed red pepper and sauté until zucchini begins to soften, 4-5 minutes.  Remove from heat.
• In a separate pan, sauté sausage until lightly browned and cooked through.  Set on plate covered with a two layers of paper towel to drain.
• Add sausage to zucchini mixture, along with 1/2 c. parmesan and cilantro.  Taste for seasonings, add additional salt and crushed red pepper as needed.
• In 9x13 pan, spread zucchini-sausage mixture.  Cover with aluminum foil and bake for 20 minutes. Sprinkle remaining parmesan and bake additional 10 minutes.
• Remove from oven and add lemon juice and additional salt and pepper to taste
• Serve immediately, topped with ricotta salata or feta. Garnish with chopped fennel fronds or cilantro.

Serves: 4 as main dish.
Suggestions: Serve over creamy parmesan polenta for wonderful combination of textures.
Related Posts: Training Healthier Tastebuds

Pumpkin, Swiss Chard, and Goat Cheese Lasagna

A colorful fall lasagna that celebrates fall ingredients including pumpkin, swiss chard, and fennel.  It is wonderfully light but yet big on flavor.

Ingredients

1 sweet pie pumpkin, medium-small in size
1 T. olive oil
1 fennel bulb, sliced thin
½. t. salt
¼ t. pepper
2 bunches swiss chard, stemmed and coarsely chopped
3 cloves garlic
¼ c. dry white wine
1 c. vegetable or chicken stock

Whole wheat or regular lasagna noodles, 12 strips

1 pint ricotta
1 egg
¼ t. nutmeg
1 t. fresh sage, chopped, or ½ t. dried sage
¼ t. salt
Pinch pepper

Parmesan reggiano, about 1 ½ cups freshly grated
2 oz goat cheese, crumbled

1 quart tomato sauce

Preparation

• Preheat oven to 350.
• Slice pumpkin in half and seed. Roast for 30-40 minutes, cut side down, until pumpkin is softened on the inside. Scoop out flesh and cut into roughly 1-inch pieces.
• Cook lasagna noodles and drain.
• Heat olive oil on medium heat in large skillet pan. Add fennel, salt, and pepper, and cook 3-4 minutes until fennel begins to soften. Add garlic and swiss chard. Cook 5-7 minutes until chard is cooked down. Add wine and continue to cook until mostly evaporated. Add stock, cover, and cook for about 10 minutes. Remove lid and add pumpkin, and continue cooking until liquid is mostly      evaporated, stirring occasionally.
• Mix ricotta, egg, nutmeg, sage, salt and pepper.
• Pour enough tomato sauce into pan to just cover bottom of pan. Cover with one layer of lasagna noodles, trimmed to fit without overlap. Cover with ½ ricotta mixture. Sprinkle ½ c. parmesan, cover with ½ pumpkin/swiss chard mixture and 1/3 of remaining tomato sauce. Sprinkle ½ goat cheese.
• Add another layer of noodles and repeat previous step. Cover with final layer of noodles and remaining tomato sauce.
• Bake for 45-60 minutes in oven. Remove from oven, sprinkle final layer of parmesan, and bake for additional 10 minutes.
• Remove from heat and rest for 10 minutes before cutting and serving.

Related Posts: Pumpkins, Pumpkins Everywhere!

Tomato, Fennel & Zucchini Blossom Sauté with Ricotta Salata

This is a wonderful fall recipe that takes advantage of the last of summer's tomatoes and zucchini's (and blossoms if you can find them), while welcoming in the fall flavor of fennel.  The tangy "bite" of the ricotta salata complements these flavors wonderfully, but if it's not accessible you can also try crumbled goat cheese for a nice variation.

Tomato, Fennel & Zucchini Blossom Sauté with Ricotta Salata from Claudina's Kitchen

Ingredients

olive oil
3 cloves garlic
3 T. tomato paste
1 bulb fennel, thinly sliced
2 medium zucchini or 3-4 small, cut in half lengthwise and sliced in 1/4" half circles
1 1/2 cups seeded, peeled tomatoes (ideally unsalted)
1 t. ground coriander
1/2 t. ground dry yellow mustard seed
1/4 t. salt
1/4 t. pepper
1 1/2 cups cannelini beans
8-10 zucchini blossoms, coarsely chopped (if serving for company, save a few for a beautiful garnish!)
juice of 1/2 lemon
1/4 c. Ricotta salata, shaved or grated
1-2 T. chopped fennel fronds for garnish

Preparation

• Heat oil in sauté pan on medium heat
• Add garlic, tomato paste and fennel, sauté until fennel softens, about 4-5 minutes
• Add zucchini, coriander, mustard, 1/4 t. salt and pepper sauté until zucchini begins to soften, 4-5 minutes
• Add tomatoes, cannelini beans, and blossoms, cook until softened and incorporated, 4-5 minutes
• Add lemon juice and additional salt and pepper to taste
• Plate and sprinkle shaved or grated ricotta salata and fennel fronds and serve immediately

Can also be made without the zucchini blossoms -- just substitute in one extra zucchini.

Serves: 4 as a side dish or 2 as a main dish