A Very Green Frittata

Put your carrot tops and beet greens to use in this healthy frittata recipe:

Greens Frittata TasteFood

When I buy beets, carrots, and turnips at the market, they are often presented as bright bunches, crowned with exuberant stalks sprouting a cascade of green leaves. While it may be tempting to chop off the stems and discard the mountain of greens left behind with the trimmings … don’t do that. These greens are delicious on their own, sautéed in olive oil, blitzed into pestos, folded into omelets, and baked in frittatas. Rich in nutrients and ranging from sweet to peppery to earthy in flavor, they are an under-appreciated bonus attached to your roots and crucifers.

Lately, I’ve been on a beet green kick. Yellow or golden beets are sweet, nutty, and less earthy than their red brethren, and their mildness is reflected in the flavor of their leaves. I remove and store the leaves in a plastic bag in the refrigerator, where they can last for up to one week, ready for use in a simple side dish or, in this recipe, a frittata.

Beets Bunch TasteFood

It’s safe to say that this frittata is a very green frittata, with just enough egg to bind the leaves but not dominate. If you prefer a more eggy dish, feel free to add 2 more eggs and 1 additional tablespoon of half and half. You can use just one or any combination of greens, including the tops of beets, carrots, and turnips, as well as chopped kale and chard leaves. (If using kale or chard leaves, remove the stems and ribs before adding them to the mix.) I blanch sturdy greens, such as kale, chard, and beet greens, to wilt them just enough for a quick sauté in olive oil and garlic before adding the eggs. When using more fragile greens such as wispy carrot tops, you can omit the blanching step.

Green Frittata

Active Time: 20 minutes
Total Time: 50 minutes
Serves 4 to 6

1 pound greens
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, minced or pushed through a press
1/4 teaspoon red chili flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs, room temperature
1 tablespoon half and half or whole milk
1/2 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1/4 cup Panko (Japanese breadcrumbs)

1. Wash the greens and tear into large pieces. If using kale or chard, remove the ribs.
2. Heat the oven to 350°F.
3. Bring a large pot of generously salted water to a boil. Add the greens and blanch until bright in color, about 1 minute. Drain the greens and press to remove any excess liquid.
4. Whisk the eggs and cream in a bowl and stir in half of the cheese. Mix the remaining cheese and breadcrumbs together in a separate small bowl.
5. Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Stir in the greens, season with the salt and black pepper, and sauté until the greens wilt, 2 to 3 minutes.
6. Remove the skillet from the heat. Pour the eggs over the greens, gently nudging the greens around to evenly distribute the eggs. Sprinkle the breadcrumbs evenly over the frittata.
7. Transfer the skillet to the oven and bake until the eggs are set and the top of the frittata is golden brown in spots, 25 to 30 minutes. Let stand for at least 5 minutes before serving. Serve warm or at room temperature.

 

Mad for Mezze

Traveling abroad may be on hold right now, but there’s no reason why we can’t bring the taste and ambiance of travel home to our kitchens and gardens with mezze.

Mezzo Spread TasteFood

Mezze is an appetizer tradition essential to the cuisines of the Middle East, Turkey, and Greece. The word “mezze” derives from the Arabic term t’mazza, which translates as “savor in little bites.” The tradition consists of just that – a sampling of simple and fresh bites enjoyed with a refreshing drink, meant to whet the appetite before a meal. It’s a daily ritual and social tradition enjoyed with family and friends, centered around the table, often al fresco in the warm weather season.

Marinated Feta

This is a tradition we can all get behind. What could be a more convivial and pleasurable way to begin a meal with than with a sampling of mezze accompanied by a glass of something cool and sparkling on a warm summer evening? Mezze can vary from a simple bite or two to a substantial spread. It almost always includes a sampling of dips, such as hummus, tsatsiki, or baba ganoush, along with fresh crudités, pickles, and olives. For a more substantial selection the samplings are endless, including brochettes of meat and keftas (ground meat patties and meatballs), grilled calamari or octopus, simple salads, and dolmas (stuffed vegetables and filled grape leaves.) The portions should be small and be served in stages, encouraging mingling and lingering at the table.

Here are two basic mezze recipes you can can make in advance and stash in the refrigerator, ready for serving or last minute guests. Get started with these, then pour yourself a glass and enjoy a moment in the sunshine.

Smoky Eggplant and Chickpea Dip

This recipe is inspired by baba ganoush, which is a traditional Middle Eastern dip made with roasted eggplant, tahini, and lemon. In this version, extra flavor-boosting spices are added, as well as chickpeas for more structure. Select an eggplant that is firm, shiny, and smooth and has a nice heft to its weight.

Active time: 10 minutes
Total Time: 50 minutes, plus draining and cooling time
Makes about 2 cups

1 medium globe eggplant, 1 to 1 1/4 pounds
1 cup cooked chickpeas or canned chickpeas, drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for serving
2 large garlic cloves
1 teaspoon ground cumin
3/4 teaspoon salt, or more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Chopped Italian parsley leaves for garnish
Pita bread for serving

1. If grilling, prepare the grill for direct and indirect cooking over medium-high heat. Pierce the eggplant all over with a fork. Grill the eggplant over direct medium-high heat first, until charred on all sides. Move to indirect heat and continue to grill until the eggplant is slightly collapsed and very soft when pierced with a knife, about 40 minutes, depending on the size of the eggplant. Remove and cool to the touch, then slice in half.

2. If using an oven, preheat the oven to 450°F. Slice the eggplant in half, lengthwise. Brush with olive oil and arrange cut-side-down on a rimmed baking sheet lined with parchment. Roast in the oven until collapsed and very tender, 35 to 40 minutes, depending on the size of the eggplant. Remove and cool to the touch.

3. Scoop the eggplant flesh into a strainer over a bowl and let drain for 30 minutes. Discard the skins.

4. Combine the eggplant and all of the remaining ingredients to the bowl of a food processor and pulse to blend to your desired consistency. Transfer to a bowl and refrigerate for at least 1 hour to let the flavors develop. Serve at room temperature with pita bread and crudités for dipping. The dip may be prepared up to 3 days in advance and refrigerated. The flavors will diminish slightly with time.

Marinated Feta with Lemon

This appetizer is impossibly easy to make and best made ahead of serving. The longer the feta can marinate, the better the flavor.

Active time: 10 minutes
Total time: 10 minutes, plus marinating time
Makes about 2 cups

8 ounces feta cheese, rinsed and patted dry, cut in 3/4-inch cubes
Zest of one lemon, peeled with a vegetable peeler
2 to 3 thyme sprigs
2 to 3 oregano sprigs
1 teaspoon cracked black peppercorns
1/2 teaspoon crushed red pepper flakes, or more to taste
Extra-virgin olive oil, about 1 cup

Thoroughly clean a 16-ounce glass jar with a lid. Layer all of the ingredients, except the olive oil in the jar. Pour in the olive oil to cover. Let stand at room temperature for 30 minutes for immediate serving, or cover and refrigerate for up to 1 week. Bring to room temperature before serving. Serve with crostini, fresh bread or pita bread.

Note: If you desire to add garlic to the oil for flavor, add 2 thinly sliced garlic cloves to the oil and refrigerate the marinated cheese. Do not store at room temperature or allow to stand at room temperature for more than 2 hours to prevent the potential growth of bacterium. Optionally, stir 1 to 2 minced garlic cloves into the oil mixture when serving.

Apricot Tarte Tatin

Tarte Tatin Isn’t Just for Apples
Apricot Tarte Tatin

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With all of our stay-at-home time, why not take the opportunity to develop and perfect our baking skills? I propose adding Tarte Tatins to that list.

Tarte what? Tarte Tatin is a French upside-down fruit tart that traditionally features fall fruit, such as apple and pear. In fact, any fruit that can be slow-cooked in butter and sugar without dissolving into a puddle will work. Stone fruit, such as plums, nectarines, and apricots, are excellent contenders, which is why Tarte Tatins should be added to your summer to-do list.

The key to a successful Tarte Tatin – besides luscious in-season fruit – is the caramel, which is the base in which the fruit is cooked. A pastry crust is then layered over the bubbling fruity confection, and the tart is finished in the oven. Once baked, the tart is inverted onto a plate, and the caramel becomes the top of the tart: a shiny sheen encasing the fruit like fossilized amber.

Tarte Tatins may appear tricky to make, but each step is straightforward. The biggest mistake you can make is not taking the time to allow the fruit to properly caramelize. It may be tempting to rush this step and hasten to the baking stage, but you will risk a runny topping that lacks in caramel color and flavor.

When making the caramel, remember these tips. As mentioned, heed the time. Be patient and vigilant and allow the caramel to achieve its ideal color. This should take about 30 minutes, while you keep an eye on the bubbling sugar and butter, turning the pan to ensure even cooking. The ideal color should resemble golden-brown amber or the color of peanut butter. If it’s too light, the flavor will read sweet. If it’s too dark, you risk burning when the caramel continues to darken while the tart bakes. I prefer to use a stainless steel oven-proof skillet to make this confection. A cast-iron pan may be alluring and oh-so rustic to use, but it can be difficult to read the color of the caramel as it cooks.

The final turn of the baked tart onto the plate is easier than it sounds. Make sure you are properly gloved up. Steady and center the skillet and the plate, and, well, just flip it. If any bits remain in the pan, you can simply add them to the top of the tart. Detailed perfection is not necessary. This is a rustic tart. Fruit and caramel are forgiving, whether in pristine or cobbled together desserts, and they always taste great. The good news is that once you’ve made a few of these tarts, you’ll get the hang of the technique. So go ahead and start practicing your Tarte Tatin baking skills. Your friends and family will appreciate your new project.

Apricot Tarte Tatin

Active Time: 45 minutes
Total Time: 1 hour and 15 minutes, plus chilling time
Serves 8

Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, diced
1/3 cup sour cream

Filling:
2 tablespoons plus 3/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into 4 chunks, room temperature
1 1/2 pounds medium apricots, halved and pitted
1 teaspoon finely grated lemon zest
1 egg, lightly beaten

Prepare the pastry:
1. Pulse the flour, sugar, and salt in the bowl of a food processor once or twice to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough in a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours or overnight. Let soften slightly at room temperature before rolling out.
2. Before preparing the filling, roll the dough out on parchment paper into a round shape to fit the size of the skillet. Slide the parchment and pastry onto a baking tray and refrigerate until ready to use.

Prepare the tart:
1. Whisk the 2 tablespoons sugar, cardamom, and cinnamon in a small bowl and set aside.
2. Arrange the butter in a 10-inch oven-proof skillet with sloping sides. Evenly sprinkle the 3/4 cup sugar over the skillet. Place over medium heat and cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, 2 to 3 minutes. Carefully arrange the apricots, skin-side down, in a circular pattern in the skillet. Sprinkle the reserved sugar mixture and the lemon zest over the fruit.
3. Continue to cook the fruit over medium heat until a deep amber-colored syrup forms, 25 to 30 minutes, turning the skillet to ensure even cooking.
4. While the apricots are cooking, preheat the oven to 425°F.
5. When the caramel is the desired color, remove the skillet from the heat. Working quickly, lay the pastry over the apricots and peel away the parchment. (It’s ok of the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Remember, it’s the bottom of the tart – it needn’t look pristine.) Press the pastry around edges of the skillet. Cut 3 to 4 slits in the pastry and brush with the egg.
6. Transfer the skillet to the oven and bake until the pastry is golden brown and firm to the touch, about 25 minutes.
7. Remove the tart from the oven. Let it stand for one minute, then run a knife around the edge of the tart to help it to release when inverted. Place a large heat-proof platter over skillet. Using oven mitts, hold the skillet and platter together and invert the tart onto the platter. If any bits stick to the pan, use a knife or spatula to remove and add to the tart. Cool for at least 30 minutes.
8. Serve warm or at room temperature with whipped cream.

Quinoa and Kale Tabbouleh Salad

Invite this salad to your next BBQ:
Kale Quinoa Tabbouleh Salad

I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs, chopped vegetables, lemon, and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro, and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing earthy flavor and healthy heft, while lime steps in for the citrus.

This is a perfect summer salad to include in your barbecue spread as an accompaniment to grilled meats and fish, or as a vegetarian dish for non-meat eaters. Protein-rich quinoa is a South American plant, which produces small seeds that are rich in calcium, phosphorous, magnesium, and iron. The seeds may be prepared like rice, and their nutty flavor adds heartiness to salads, pilafs, and stews. Quinoa is also gluten-free, providing a nutritious substitute for bulgur, couscous, and farro.

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice, and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

Active time: 30 minutes
Total time: 30 minutes, plus cooling and refrigerating time
Serves 6

1 1/2 cups quinoa
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1 corn cob, husked, silk removed
2 scallions, white and green parts thinly sliced
1 medium red bell pepper, stemmed and seeded, finely diced
1 medium poblano pepper, stemmed and seeded, finely diced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
4 to 6 Tuscan kale leaves, tough ribs removed, leaves shredded
1/2 chopped Italian parsley leaves
1/2 cup chopped cilantro leaves and tender stems

  1. Put the quinoa in a fine-mesh sieve and rinse under cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.
  2. Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper, and cayenne and cool to room temperature.
  3. Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice, and olive oil and stir to combine. Add the kale, parsley, and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. Taste for seasoning. If too dry, add additional olive oil to moisten.
  4. Refrigerate for at least 1 hour or up to 6 hours. Serve cool or at room temperature.

Smoky Salmon and Spinach Chowder

A Veggie-full Summer Chowder
FIsh Chowder with Salmon

Yes, you can eat warm soup in the summer – especially when it’s chowder. Clam and fish chowders go hand in hand with sunshine and the seashore. While clam chowder is always a favorite, I prefer to make fish chowders, loaded with chunky fish swimming in a smoky, creamy broth.

When making a fish chowder, always choose a firm-fleshed fish, which will hold its shape when cooking in the soup. Delicate, flat filets will flake and dissolve in the broth. While halibut, sea bass, and cod are always good options, I prefer salmon. Salmon’s buttery-rich flesh complements the creamy stock, and when possible, I’ll combine chunks of warm-smoked salmon with fresh salmon. Warm-smoked salmon adds the salty, smoky note essential to a deeply flavorful chowder (this is often achieved with bacon in clam chowders), and has a dry and firm consistency, unlike cold-smoked salmon, which is soft and slippery. Potatoes are another key ingredient, adding thickening starch and substance. And while you can certainly stop there, I encourage adding additional vegetables, such as leafy greens and crucifers, such as cauliflower or broccoli. Then you can pat yourself on the back and call your bowl of chowder a complete meal.

If you’re skeptical about the extra veggies, don’t worry – the creamy, robust chowder can handle them. In fact, vegetables add a welcome earthiness to the rich soup and balance its creaminess. If you are cauliflower-averse, feel free to omit it and add more spinach. Be sure to taste for seasoning when the soup is finished. Depending on the saltiness of the smoked salmon you may need more salt, and don’t (ever) skimp on the freshly ground black pepper.

Salmon and Spinach Chowder

Active Time: 35 minutes
Total Time: 35 minutes
Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped, about 1 cup
2 tablespoons all-purpose flour
4 cups water
2 medium Yukon gold potatoes, cut into bite-sized pieces (peeling optional – I like keeping the skin on)
1 1/2 cups bite-sized cauliflower florets
1 cup heavy cream
1/2 teaspoon Tabasco, or more to taste
1/2 teaspoon sweet paprika
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 pound salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1/2 pound hot-smoked salmon filet, skin and pin-bones removed, broken into bite-size chunks
1 large handful baby spinach leaves
Fresh dill for garnish

  1. Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened without coloring, 2 to 3 minutes. Add the flour and cook until slightly toasty in aroma, 1 to 2 minutes, stirring constantly.
  2. Pour in the water and whisk to blend. Add the potatoes and cauliflower. The vegetables should be submerged in the soup. If not, add more water to cover. Bring to a boil, partially cover the pot, and simmer until the vegetables are tender, 15 to 20 minutes. Stir in the cream, Tabasco, paprika, salt, and black pepper.
  3. Add the fresh and smoked salmon and simmer until the fresh salmon is cooked, 4 to 6 minutes. Stir in the spinach and simmer until just wilted, 30 seconds to 1 minute. Taste for seasoning.
  4. Ladle into soup bowls and garnish with dill. Serve immediately.

Strawberry Crisp with Orange and Cardomom

Save some strawberries for this dessert crisp:
Strawberry Crisp with Orange and Cardamom

Now that it’s officially June, I am obsessed with strawberries. When June rolls around, I behave as though I haven’t seen a strawberry since, well, forever. Full disclosure: I live in California (a.k.a. the land of strawberries), so this is not the actual case. However this hoarding reflex – which I fully embrace – originated when I lived in Denmark, and I’m sticking to it.

Danish strawberry season is fleeting and fickle. If you are lucky, the season cooperates and strawberries will grow, almost before your eyes. It’s a window of time when there’s no holding back; when the name of the game is to gorge on the berries while you can, ever aware that this moment will soon pass. Any surplus that you can’t devour (bless you) or bake into a nightly rotation of berry-full desserts, are frozen and preserved for later consumption as a nostalgic taste of summer sunshine during the dark winter months.

Now that I live in California and there’s less urgency in stocking up on these summery berries, I still revel in the memory and indulge in over-consumption. And when I’ve tired of stuffing my face with fresh berries, I add them to easy desserts, such as this fruit crisp.

Strawberry Crisp with Orange and Cardamom

Active time: 15 minutes
Total time: 45 to 65 minutes, plus cooling time
Serves: 6 to 8

Topping:
1 1/2 cups all-purpose flour
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut into ½-inch cubes
1/4 cup chopped almonds (optional)

Filling:
2 pounds strawberries, hulled, halved if small, quartered if large
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Pinch of salt

  1. Make the topping: Combine the flour, sugars, cardamom, cinnamon, and salt in bowl of a food processor. Pulse once or twice to combine. Add the butter and pulse until the topping resembles coarse meal. Transfer to a bowl and mix in the almonds, if using. Cover the bowl and chill until use. (The topping may be made up to one day in advance.)
  2. Heat the oven to 375°F.
  3. Combine all of the filling ingredients together in a bowl and gently stir to combine. Spoon the filling into an 8 by 8-inch baking dish or 6 to 8 individual ramekins. Evenly cover with the topping. Transfer to the oven and bake until the top is golden and the fruit is bubbling, 45 to 50 minutes for the baking dish, 30 to 35 minutes for the ramekins. Remove from the oven and cool to lukewarm or room temperature before serving, to allow the flavors to develop. Serve with whipped cream or vanilla ice cream.

Cranberry Bourbon Refresher

This bright cranberry cocktail is a perfect refresher:

Cranberry Bourbon Lime Cocktail

Cranberries may be associated with the holiday season – as well they should – but these plump tart berries are delightful year-round when added to salads, salsas, relishes, and, in this case, cocktails. I created this drink recipe for a recipe challenge hosted by Cape Cod Select to create a recipe with their premium frozen cranberries. While tempted at first to go the route of creating a savory dish, I found myself hankering for a cocktail – after all it’s almost summer, and I think a cocktail is most appropriate these days. The cranberries perfectly balance the honeyed spice of bourbon, acting as a natural bitter, if you will. In this drink, the berries are added in three ways – in a simple syrup, as the base for a muddle, and also as an edible garnish – yep, that’s right, you can eat these berries straight up. They’re that good.

Cranberry Bourbon Refresher
Makes one cocktail

Cranberry Simple Syrup:
2 cups Cape Cod Select premium frozen cranberries
1 cup water
1 cup sugar
1 2-inch cinnamon stick

Cocktail:
3 to 4 Cape Cod Select premium frozen cranberries
3 to 4 mint leaves
2 lime quarters
1 1/2 ounces bourbon
1/2 ounce Cointreau
1 ounce Cranberry Simple Syrup
1 ounce fresh lime juice
Ice cubes

Make the simple syrup:
Combine the syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the cranberries break down, about 15 minutes. Strain through a fine-mesh sieve, pushing down on the cranberry pulp. Discard the solids. Cool the syrup to room temperature. (The simple syrup may be stored in a glass container in the refrigerator for up to 1 month.)

Make the cocktail:
Combine the cranberries, mint, and lime quarters in a cocktail shaker and muddle. Add the bourbon and Cointreau, and then add the remaining ingredients. Shake vigorously and pour into a tall glass or strain into a rocks glass. Serve with whole cranberries, lime wedges, and mint sprigs.

Disclosure: I was supplied with cranberries from Cape Cod Select for this challenge.
For more recipes and Cape Cod Select information follow their links:
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Pomegranate Glazed Baby Back Ribs

The secret is in the sauce with these sticky, finger-licking baby back ribs.
Pomegranate Lacquered Baby Back Ribs

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
  2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
  3. Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
  4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
  5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
  6. Serve with the remaining sauce for dipping.

 

Chipotle Chicken and Couscous Salad

Pantry essentials: Chipotles in adobo add sensational flavor to this grilled chicken and couscous salad.Chipotle Chicken and Couscous Salad

Chipotles in adobo are a flavor bomb, packed with a soupy mix of whole smoked and dried jalapeños that are rehydrated and canned in a tangy, sweet tomato sauce. A little dollop adds smoky flavor and heat to robust marinades, sauces, and stews. In this recipe, the chiles add essential flavor to the chicken marinade, which does double-duty as a basting sauce.

When using the chipotles, remember that the whole chiles have a good amount of heat, while the tomato sauce is milder and slightly sweet. So, spoon a balance of whole chiles with sauce in the food processor when making this recipe. Alternatively, separately process the entire can of chiles to get a smoother purée with a balance of heat and sweet. Either way, you won’t use the entire can, so don’t throw out the leftovers! They can easily be stored for future use. Transfer to a glass container and refrigerate for up to one month, or freeze for up to 6 months. This way you’ll have your own stash for dipping into.

In this recipe, I cut the chicken into large chunks to expose more edges to the marinade and drive in flavor. I also like to accompany the salad with hummus, which is optional.

Chipotle Chicken and Couscous Salad

Active Time: 30 minutes
Total Time: 30 minutes, plus marinating time
Serves: 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon salt

2 pounds boneless, skinless chicken breasts or thighs, cut in 2 to 3-inch chunks

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeño seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped, plus extra for garnish
1/4 cup cilantro leaves, chopped, plus extra for garnish
1/2 teaspoon Tabasco, or to taste
1/4 teaspoon freshly ground black pepper
Lemon wedges for serving

Marinate the chicken:
Process all of the marinade ingredients in a food processor until smooth. Reserve 2 to 3 tablespoons for basting. Place the chicken in a medium bowl. Add the remaining marinade and turn the chicken to thoroughly coat. Cover and refrigerate at least one hour or up to 24 hours.

Make the couscous:
Place the couscous in a large bowl. Add the water, lemon juice, olive oil, cumin, and salt and stir once to blend. Cover the bowl and let stand until all of the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork. Add the remaining ingredients and gently mix to combine. Taste for salt and seasoning.

Preheat the oven broiler (or prepare the grill). Remove the chicken from the marinade and discard the marinade. Broil or grill over direct medium heat until the chicken is charred and beginning to crisp in spots and thoroughly cooked through, basting with some of the reserved marinade, 10 to 14 minutes, depending on the thickness of the meat. (The internal temperature should register 165°F with a meat thermometer when fully cooked.)

Spread the couscous on a serving platter and arrange the chicken on top. Garnish with fresh mint and/or cilantro. Serve with lemon wedges.

Pantry Dinners: Lemony Spaghetti with Tuna, Peas, and Chiles

Shelter-in-place should not be the only time you make this pasta dish. It’s a keeper.Spaghetti with Tuna and Peas

This pantry-inspired recipe can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners.

By now we’re accustomed to digging through our pantries for dinner inspiration. I try to view it as a fun cooking challenge and an opportunity to (finally) use the stacks of canned, jarred and frozen goods that seem to have permanently populated my cabinets or burrowed themselves into the depths of the freezer. This pasta dish is a result of my kitchen foraging. The thing is, it’s also a delicious meal, and I wonder why I haven’t made it more often.

Chances are, you already have the main ingredients – canned or jarred tuna, frozen peas, and dried pasta – stashed in your kitchen. Tuna is a simple, nutritious, and flavorful addition to pasta. In fact, spaghetti al tonno is an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish. Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, then increase the amount of dried red pepper flakes to 1 teaspoon.

Spaghetti with Tuna, Peas, and Lemon

Active Time: 15 minutes
Total Time: 15 minutes
Serves: 4

12 ounces spaghetti
3 tablespoons olive oil
2 garlic cloves, minced or pushed through a press
1/2 teaspoon crushed red pepper flakes
1 cup frozen peas, defrosted
1 (7-ounce) can or jar of tuna, packed in olive oil, drained
1 small red jalapeño pepper, seeded, thinly sliced (optional)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons chopped fresh dill

  1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute, and then add the peas and sauté until heated through, about 1 more minute.
  3. Add the tuna, jalapeño (if using), lemon juice, lemon zest, salt, and pepper. Turn off the heat and gently stir, without over-mixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).
  4. When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta between serving bowls. Garnish with the dill and additional lemon zest.