Lentils and Leeks

When was the last time you made lentils? Exactly my point, I don’t make them nearly enough ether. And as far as last minute side dishes go, they have everything going for them; long shelf life, incredible value, quick and easy to prepare, and they go with nearly everything.

Stir a cup of dry brown lentils into a pot of lightly salted boiling water, simmer for approximately fifteen minutes, or until barely tender. In the meantime, sauté a chopped leak in some butter or oil over medium heat until the edges start to brown. Add three finely chopped garlic cloves, sauté another few minutes, then toss in the drained lentils. Stir occasionally for another five minutes, salt and pepper to taste, and serve.

Maple Ginger Glazed Pork Chops

Spring is here and the sap is flowing, support your local sugarmaker and give these pork chops a zesty maple glaze. In a small sauce pan saute a finely chopped shallot in a little bit of olive oil until translucent. Add two tablespoons of minced ginger, a pinch or two of cayenne pepper, give it a minute, then stir in a quarter cup each of soy sauce and maple syrup. Simmer until reduced by a third, or until it’s a syrupy consistency.

Season your pork chops with salt, then broil, bake, or barbeque until the desired doneness. In a large bowl, toss to coat with the glaze, plate, and drizzle the remaining glaze over the chops.

Cabbage Parmesan Roast

I’m loving my roast vegetables these days, and the addition of parmesan not only sharpened the flavor, but also made for an irresistible silky texture. Preheat your oven to 450 and chop a half a head of cabbage, two red onions, and a fennel bulb into medium sized pieces. Toss together with enough olive oil to barely coat the vegetables along with a healthy sprinkling of kosher salt and pepper. Transfer to a large shallow pan and throw in the oven.

After thirty minutes, turn the oven down to 350 and stir in two large handfuls of coarsely chopped kale and four to six minced garlic cloves. Roast for another twenty minutes, then remove from the oven and scrape everything into a large bowl. Toss with a cup of grated parmesan, and salt and pepper to taste. If you’re not planning on serving it right away, use an ovenproof bowl for easy reheating.

Asian Chicken and Mushroom Soup

Embrace the chilly spring temps with this brothy and flavorful combination of chicken, mushrooms, and vegetables. Salt your chicken thighs, and then brown with a little bit of vegetable oil in a large pot over high heat. Cook approximately four minutes per side, and then set aside.

Turn the heat down to medium, add some more oil, then throw in some drained canned baby corn, snow peas, chopped scallions, sliced shitake mushrooms, and a package of enoki mushrooms making sure to separate them into smaller clumps. Let it all cook for a few minutes then stir in a tablespoon of fresh ginger, followed by the cut up chicken thighs.

Add enough chicken stock to the pot to barely cover all of the ingredients, bring to a boil, then turn down the heat and simmer for fifteen minutes. Add a quarter cup of soy sauce, two tablespoons of Asian fish sauce, and a teaspoon of sesame oil. Make sure to salt and hot sauce to taste before serving.

Shrimp Carbonara

Spaghetti with bacon, shrimp, and cheese, what could be bad? While you’re boiling a pound of spaghetti in a large pot of salted water peel and devein 18-20 medium shrimp. Salt and pepper the shrimp and cook in a large straight sided skillet with a couple splashes of olive oil over high heat until nearly cooked through, then set aside.

In the same skillet, cut two quarter inch slices of pancetta into small chunks and cook until lightly browned, turn off the heat and leave the pan on the stove. Then, in a large bowl, lightly scramble together two eggs, a cup each of parmesan and pecorino cheese, and a generous grind of black pepper.

Drain your spaghetti making sure to reserve about a cup of the pasta water. Turn the heat up on the pancetta and stir the in the spaghetti followed immediately by the egg and cheese mixture. Quickly toss together while slowly pouring in enough pasta water to create a creamy sauce. When the pasta is completely coated, add the cooked shrimp, salt and black pepper to taste, and toss once more before serving.

Ginger Orange Beets

Add some color and flavor to your holiday table this weekend with these ginger orange beets. Peel and cut your beets into quarter inch slices then steam, roast, or boil until tender. While fresh beets are always better, if you’re short on time you could substitute cooked frozen beets.

For a pound of beets, whisk together a teaspoon of minced ginger, the juice of an orange, a splash of cider vinegar, a drizzle of honey, a few tablespoons of extra virgin olive oil, and salt and pepper to taste. Toss the beets with the vinaigrette and garnish with some orange zest. They can be served warm, or at room temperature.

Kale, Butternut Squash, Wheat Berry Salad

Happy Spring!  This salad, with its amazing combination of flavors and textures, works just as well as a main course as it does a side dish. Preheat the oven to 400, bring a pot of lightly salted water to a boil, then cut a peeled and seeded butternut squash into half inch cubes and toss with a little bit of olive oil, salt, and pepper.

Stir a half a cup of wheat berries into the water and simmer until tender, about forty five minutes, then drain well. Lay the squash cubes out on cookie sheets with parchment paper and roast for approximately thirty minutes…you want them firm, not mushy. For the vinaigrette combine a half cup of olive oil, a quarter cup of red wine or cider vinegar, a minced shallot, a tablespoon of Dijon mustard, and salt and pepper to taste. 

While the wheat berries and squash cool, toss your stemmed and chopped kale in a large bowl with a little bit of the dressing to soften the leaves. When you’re ready to serve, add the other ingredients to the bowl, mix with more dressing, then salt and pepper to taste.

Chipotle Pepper Braised Short Ribs

If you’ve yet to discover the little blue and red can of Mexican made San Marcos chili peppers in adobo sauce at your local market, these short ribs offer the perfect opportunity to try them out. The flavor and heat will blow you away. Preheat your oven to 350, then place your largest, heaviest, pot with a lid, on the stove over medium high heat. Generously salt and pepper eight or so beef short ribs then brown them on all sides.

Set the short ribs aside and add a large chopped red onion to the pot, pour in a little oil if there’s not enough fat left from the ribs. Turn the heat down to medium and sauté the onion for five minutes. Stir in six chopped garlic cloves and two chopped adobo peppers along with a spoonful of the sauce. Saute for another few minutes then add two cups of beef stock, preferably Better Than Bouillon. Return the ribs to the pot, cover, and place the pot in the hot oven.

It’s best to turn the ribs every forty five minutes or so, and check to make sure that the stock level is at least half way up the ribs. If not, just add more beef stock. After an hour and a half, add a can of drained black beans, a box of frozen corn, and a large handful of chopped cilantro. After three hours the meat should be falling off of the bone, although four hours will guarantee it. Salt to taste and serve with rice, or polenta, so you can get every drop.

Dijon Lemon Chicken

My mother used to make this for us as kids; she called it her gourmet chicken. Hey, it was the 70’s, Dijon mustard was pretty fancy back then. I recently made it for the first time in years and you know what? It’s really good.

Preheat the oven to 350 and in a large bowl, stir together about three quarters of a cup of Dijon mustard, a couple minced garlic cloves, a quarter teaspoon each of ground cinnamon, salt, and pepper. Coat a pound and a half of chicken pieces with the mustard mixture then roll them in breadcrumbs until they’re completely covered. Place them side by side in a baking pan and top with a thin slice of lemon.

Baking time will vary depending on whether you’re using white or dark meat, on or off the bone. What you’re looking for is chicken that’s cooked through with a crispy crust, should be about thirty to forty five minutes.

Peas and Shitake Mushrooms

It’s that time of year when we’re craving something green that’s more like spring than winter. Ironically, frozen peas are one of my favorite options…and it doesn’t take much to jazz them up a bit. If you haven’t defrosted the peas overnight in the fridge, run them under some cool water in a strainer and then let them drain for half an hour.

In a large pan, heat up some oil over medium heat and sauté some shitake and sliced scallions until they just start to brown. Add two cloves of chopped garlic and the peas, then cook for another five minutes stirring occasionally. Salt and pepper to taste before serving. For more of an Asian feel you could stir in some soy or oyster sauce, or sesame oil.

Fennel Fish Stew

Stew, soup, or chowder? I’m not sure what to call it, but it was really good…and super simple to make. In a large pot with a bit of olive oil, sauté a chopped fennel and a minced shallot until soft. Add three minced garlic cloves, a quarter teaspoon of black pepper, and half a pound of small red potatoes cut into ¼” slices. 

Stir for a couple of minutes, add two cups of fish or clam stock, then bring to a boil and cook until the potatoes are tender. Add a quarter cup of crème fraiche or heavy cream and a pound and a half of flounder, cod, or haddock, cut into one inch pieces. Turn the heat to low, cover, and then simmer for a five minutes until the fish is cooked through. Salt and garnish with chopped parsley or dill.

Sausage with Peppers and Onions

You can’t go wrong with chili, nachos, or wings for Super Bowl Sunday, but you won’t get any complaints about these sausages either. Start by prepping several cloves of chopped garlic and some sliced onions and peppers. Then, in a large pan over high heat, brown your sausages and set aside.

Add the onions and peppers to the pan along with a bit of olive oil, stir frequently for five minutes before turning the heat down to medium. As the onions start to caramelize, add the garlic, a jar of your favorite marinara, and enough chili flakes to satisfy your heat tolerance. Bring to a boil, return the sausages to the pan, cover, and simmer on low heat for about thirty minutes or until the sausages are cooked through.

Salt and pepper to taste, then serve with some grated parmesan, or on a toasted bun with a slice of Provolone. You could also make these the day before and then reheat before the game. Cheers to a close game…and a 6th Pats Super Bowl victory!