I go in spurts. Greek spurts, Middle Eastern spurts, Indian spurts, Mexican spurts, classic French spurts, totally made up spurts — any kind of spurt.*
This week was a bit Italian inspired, and that’s probably Ryan’s favorite spurt. (Well, he does love a Greek salad and hummus, too. But the kima is definitely for me!)
I made two things that he loved, and so I’m putting them here so I can remember them when the “I don’t know what to make!” dilemma strikes.
*Most popular is the “huh, blank stare into the fridge” spurt. Just in case anyone thinks Ryan lucked out and married Ina Garten II.
Roasted Broccoli on Lemon-Garlic Penne
(Yup, that’s pretty much it. My recipes aren’t too deep!)
1 head broccoli — cut crown into bite-sized florets (think penne!). Toss with generous glug of olive oil, salt and pepper, and roast on rimmed baking sheet at 425 for about 15 minutes, tossing and checking a few times along the way. (You want some brown edges. Brown = carmelization = super yum.) Remove from hot pan (add to saucepan with garlic/lemon mixture; see below.) Scatter about 1/2 cup of sliced almonds on pan and put in hot oven for 3-6 minutes till toasted, stirring occasionally.
1 lb whole wheat penne, boiled till al dente in salted water.
3 T butter and 2 T olive oil heated in saucepan; add 4 minced cloves of garlic. Cook till fragrant, about one minute. Off heat, add juice of 2 lemons, s+p. Add roasted broccoli and stir.
When pasta is cooked, drain. Put in large mixing/serving bowl. Pour garlic, lemon, and broccoli mixture over pasta. Add the toasted almonds and 1/4 cup pecorino romano (or whatever is your Italian hard cheese of choice). Stir. Eat!
Kale and Ricotta Pizza
Wash and de-stem one bunch of kale (any kale). Chop roughly.
Mince 3 cloves of garlic and saute in large pan in 2 T olive oil till fragrant, about 1 minute. Add chopped kale, s+p. Stir and cook over high heat until bright green. Add 1-2 T water and cover (kale needs a bit of steaming in order to get truly soft.) Cook a few minutes covered until green and tender. Drain if necessary and set aside.
Saute 2-3 cloves minced garlic in olive oil for 1 minute. Add 14 oz petite diced tomatoes, 1 1/2 T dried basil, 1 T dried oregano, pinch of red pepper flakes, s+p. Bring to gentle boil and simmer for 20-30 minutes. Set aside.
6 oz whole milk mozzarella, grated
8 oz whole milk ricotta
Preheat oven to 500. Roll out dough for 2 pizzas. Rub with 1-2 T olive oil. Spread sauce, scatter kale, sprinkle mozzarella, and drop spoonfuls of ricotta (about 6 1-T blobs around the edge of the pizza, another in the center.) Bake for 6-10 minutes until brown and bubbly. Let cool for a few minutes before diving in — the flavor is much better.
What did you make this week that was a home run?