Vegetables | Simple By Cindy

Zucchini with Anchovies and Capers

Jun. 15
2016

I am not a great lover of zucchini. It always seems tasteless, with a mushy texture. But, during the spring and summer there are so many wonderful zucchini recipes that I decided to give it another try.

The following are some relatively unknown facts about zucchini:

Zucchini is a summer squash that is super healthy and rich in antioxidants. The darker the squash, the more nutrients it has. There is a high water content in zucchini, that makes them low in calories. These calories contain very few simple sugars and no white sugars (the bad kind) making it a power food for people who are mindful of their caloric intake.

You should wash your zucchini before using it, but do not peel them; most of the nutrients are in the skin.

Of course I was drawn to this recipe because it had anchovies and capers in it. I love anything with these two ingredients.

This recipe is wonderful. My family loved it and even had the leftovers the next day.

Hmm? I think I like it!

This recipe is courtesy of Lydia Bastianich. I think she converted me! It will serve 6 .

Ingredients for Zucchini

2 1/2 pounds small zucchini
6 tbsp. extra-virgin olive oil
4 plump garlic cloves, peeled and crushed
6 anchovy fillets, drained and finely chopped
1 tsp. kosher salt
1/4 cup drained small capers

Trim the ends off the zucchini, and slice them into 1/4-inch sticks, 2-3 inches long.

Pour the olive oil into a large skillet, and set it over medium heat. Toss in the garlic cloves and cook for a minute or so, until sizzling, (be careful not to overcook the garlic), then drop the chopped anchovies into the pan.

Cook, stirring, for about a minute or two, until the anchovies melt in the oil.

Scatter the zucchini sticks in the skillet, and toss to coat.

Season with salt and cook for about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp and lightly caramelized.

Finally, toss in the capers and cook another minute or two to blend the flavors.

Serve hot or at room temperature.

It’s that simple!

Farro and Kale Salad

Jun. 8
2016

When I read this recipe, I wasn’t sure the combination of ingredients would be very pleasing to the palette.

I decided to give it a try, however, because I liked the mix of the farro and kale. Although it is an unusual pairing, it piqued my curiosity.

Wow! This recipe turned out to be just perfect in every way. So many of the ingredients provided great, flavorful textures. The cherries were a lovely addition, surprising me by adding just a touch of sweet and tart at the same time. The citrus dressing is delicious. This recipe is addicting.

I chose not to add the goat cheese. I wasn’t crazy about the addition of this ingredient. But if you love goat cheese, I would add it a little at a time so it does not overwhelm the other beautiful flavors of this dish.

You can use this as a side to any main dish or as a salad for brunch. It is easy to make and is a definite “crowd pleaser”.

This recipe is courtesy of Giada DeLaurentis and will serve 4 people. They will love it.

Ingredients for the Farro and Kale Salad

1/2 cup chopped walnuts
1/3 cup plus 2 tbsp. very good extra-virgin olive oil
1 small shallot diced
1 cup farro, rinsed
2 cups of chicken broth (you can use low-sodium as well)
2 sprigs oregano, tied with cooking string
1 tsp. kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved or quartered
1/2 English cucumber, peeled and cut into 1/4 inch pieces
4 ounces goat cheese

Put the walnuts in a small, heavy-bottomed skillet over low heat.

Cook, stirring frequently, until lightly toasted and fragrant, about 8-10 minutes.

Cool completely on a small baking sheet.

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have soften and are fragrant, about 3 minutes.

Add the farro and toss in the olive oil and shallot mixture, stirring often for about 3-4 minutes.

Reduce the heat to medium and stir in 2 cups of chicken broth, the oregano sprigs and 1/2 tsp. salt.

Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes.

Remove the oregano sprigs, drain the farro (if needed) and set aside.

Whisk together the lemon juice, orange juice, remaining 1/3 cup of olive oil and remaining 1/2 teaspoon of salt in a large bowl.

Add the warm farro and toss to coat.

Add the kale, cherries, cucumber and walnuts and toss to combine.

farro and kale Kale, cherries and walnut in bowl

Crumble the goat cheese, toss it gently just to mix and serve.

It’s that simple!

Tomato and Onion Tart

Jun. 6
2016

This tomato tart is easy and fast! I researched several recipes for tomato and onion tarts, most of which included making your own pastry dough, which takes a lot of time and effort. When trying to get dinner on the table quickly, that is not a realistic option.

I purchased a frozen deep-dish pie-crust, onions, a few tomatoes and some cheese. I added some basil from my garden and created my new recipe for a “tomato tart”. Okay, so I know it is not a “tart” but I am going to call it that anyway.

It came out beautifully. The onions were cooked perfectly, which gave the tart a delicious caramelized flavor. They really complimented the cheese and tomatoes. You can add any herb that you prefer such as thyme or oregano, but I think the basil is a ideal fit for this tart.

This recipe is just right for either any family week-night meal or for company. It has a charming presentation and is mouth-wateringly good. This is a “simple” recipe. Promise!

Ingredients for Tomato and Onion Tart

2 large onions, (about 1 1/2 pounds), sliced thin
2 tbsp. olive oil
1 deep dish frozen pie crust (or any crust of your choice)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
1/2 pound plum tomatoes (about 2-3) cut into thin slices
1/2 pound yellow tomatoes (about 2) cut into thin slices or 1/2 inch wedges
4-5 basil leaves, thinly sliced
1/2 tsp. kosher salt, plus 1/2 tsp. set aside
1/4 tsp. pepper

In a large heavy skillet cook onions with salt in oil (about 1/2 teaspoon), covered, over moderate-low heat stirring occasionally, until softened about 12-15 minutes.

Remove lid and continue to cook onions, stirring occasionally, until golden and any liquid evaporates.

Remove skillet from heat to cool onions slightly.

Preheat oven to 375.

Spread onion mixture over pie crust.

Top with shredded cheese.

Arrange tomato wedges and in circles over cheese and season with salt and pepper.

Place basil leaves on top of tomato wedges.

Place tart in the middle of the oven and cook for 1 hour, until pastry is golden.

It’s that simple!

Green Beans with Cherry Tomatoes, Mozzarella and Basil

Jun. 3
2016

There many so many wonderful chefs that have easy recipes to explore. Among my favorites is Lydia Bastianich.

Her current and archival recipes are always reliable, and I will be posting a few of my favorites in the weeks to follow.

This recipe was created after a trip her daughter had made to Italy. Her daughter had remembered a recipe that had fresh green beans, cherry tomatoes and cubes of fresh mozzarella. Lydia took it one step further and added breadcrumbs and cheese.

Lydia calls this a “gratinate”.

What a wonderful and delicious outcome. Anything with the addition of cheese and breadcrumbs is bound to be successful.

I have met Lydia in person and she is a warm, endearing woman, who enjoys sharing her recipes and cookbooks with people and loves the feedback she gets from them.

Make this recipe. You won’t be sorry! It serves 6 people and is scrumptious!

Ingredients for the Green Bean Gratin

1 1/2 pounds fresh green beans
1/2 tsp. kosher salt
3/4 pound cherry tomatoes (about 3 cups), preferably small cherry tomatoes, cut into halves
1/2 pound fresh mozzarella
4-6 fresh basil leaves, sliced into thin shreds (chiffonade)
1 cup grated Parmigiana-Reggiano
1/2 cup dry bread crumbs (I used 1 cup)
3 tbsp. butter
3 tbsp. extra-virgin olive oil

Preheat oven to 375.

Arrange a rack in the top half of oven.

Fill a large pot with water and bring to a boil.

Trim both ends of the green beans.

Place the green beans into the boiling water. Cook for 2-3 minutes, until they are bright green and still firm enough to snap.

Drain and place them in a large bowl filled with ice water. Let them sit for a bit to stop cooking process.

Drain the beans again and sprinkle with salt.

Cut the mozzarella into 1/2 cubes.

Toss the grated cheese and breadcrumbs together in a small bowl.

Lightly grease the baking dish with a teaspoon or more of the butter.

Sprinkle 1/4 cup of the cheese-and-bread-crumb mix on the bottom of the baking dish.

green beans breadcrumbs on bottom of dish

Mix together the green beans, tomatoes, cubes of mozzarella and basil slices.

Drizzle all over with olive oil and the remaining 1/4 teaspoon of salt and toss together so green bean mixture is well coated.

Place into the baking dish, scraping up all the crumbs.

Sprinkle over with remaining breadcrumbs, cut the rest of the butter into small pieces, and scatter them all over the top.

Place the dish in the oven.

Bake for 10 minutes, then rotate dish to the front of the oven and bake another 10 minutes.

Check to see if the top is browning and bake for a few minutes more, until the top is dark golden and crusted.

If the crumbs still look pale after 20 minutes, raise the temperature to 400 or 425 and bake until you can see it is done.

Serve the gratinate in the baking dish.

It’s that simple!

Pasta, Pesto and Peas

May. 25
2016

I have been making a lot of pasta dishes lately. I am not sure why, but who doesn’t love a good pasta dish?

When I came across this pasta dish courtesy of Ina Garten (who is one of my favorite go-to chefs), I knew I had to try it. Don’t let all the ingredients intimidate you. Once you prep each item, it will go very fast. The difficulty level of this recipe is “easy”. Trust me.

Setting up each ingredient first is called a “mise en place”. Garlic and onions are chopped and liquids and spices are measured before you start making the dish. Taking the time to do this will enable you to be more efficient and end up saving you time in the long run. You can concentrate on the cooking process and enjoy it more with much less worry.

You can always prepare the pesto several days before and store it in the refrigerator or freezer (the instructions to do this are included below). This will cut down on your prep time as well.

Now I’ll return to this wonderful recipe. The pasta, spinach and pea combination is delightful. The nuts add a pleasing texture. The creamy pesto sauce just perfects the recipe and is heavenly. I love the addition of the mayonnaise and lemon juice. Ina just gets it right every time.

Just a note: I mixed the pesto with the pasta a little at a time. There is a lot of pesto so be cautious when adding it in. You can always use the rest of this delicious sauce on another pasta dish.

This Pasta, Pesto and Peas serves 12 and each one of your family or guests will love it!

Ingredients for the Pasta

3/4 pound fusilli pasta ( 1 1/2 cups)
3/4 pound bowtie pasta (1 1/2 cups)
1/4 cup good olive oil
1 1/2 cups pesto (recipe below)
1 (10- ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tbsp. freshly squeezed lemon juice
1 1/4 cups mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 tsp. kosher salt
3/4 tsp. black pepper

For the pesto:

1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tbsp. chopped garlic ( about 9 cloves)
5 cups fresh basil leaves, packed
1 tsp. kosher salt
1 tsp. black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Cook the fusilli and bow tie pastas separately in a large pot of boiling salted water for 10 to 12 minutes until the pasta is al dente. Them mix together.

Drain and toss into a bowl with the olive oil. Cool to room temperature.

In a bowl of a food processor fitted with a steel blade, puree the pesto, spinach and lemon juice.

Add the mayonnaise and puree.

Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt and pepper. Be sure to add the pesto a little at a time, until you get the desired amount. Do not overdress the pasta.

If you have any pesto left, follow the intructions below to store it.

Mix well, season, taste and serve at room temperature.

For the pesto:

Place the walnuts, pignoli and garlic in the bowl of a food processor fitted with a steel blade.

Process for 15 seconds.

Add the basil leaves, salt and pepper.

With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

Add the Parmesan and puree for 1 minute.

Use right away or store the pesto in the refrigerator or freezer with a thin film of oil on the top.

Note: Air is the enemy of pesto. For freezing, pack in containers with a film of olive oil or plastic wrap directly on top with the air pressed out.

It’s that simple!