Asparagus & Crispy Beans With Mint & Parmesan

Recipe from Food 52 Genius Recipes (Allison Arevalo)

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

I was inspired by this recipe. Roasting cannelloni beans is pretty genius. They are crispy on the outside and creamy on the inside. The roasted beans are tossed with arugula, fresh mint, blanched asparagus and Parmesan shavings. The original recipe called for high quality anchovies, but though I like them, I already had salmon in the freezer. So I roasted and flaked it to top off the salad. We enjoyed it with some grapes and homemade Zucchini Parmesan Loaf (also thawed from the freezer) This was a delicious, healthful and easy to make dinner.

1 (15 ounce) can cannelloni beans, drained and rinsed

Kosher salt

8 ounces fresh asparagus

6 Tablespoons extra virgin olive oil (you could use less)

Freshly ground black pepper

4 ounces arugula

3 ounces shaved Grana Padang or Parmigiano-Reggiano cheese

1 cup chopped fresh mint

1 (1.6 ounce) can or jar of anchovies, drained, fillets rolled into little spirals OR 2 small salmon fillets

Flakey sea salt (I use Maldon.)

Heat the oven to 375F.  Place a clean dry towel on the counter.  Place the beans on the towel and allow them to dry while the oven is preheating.  It’s really important that the beans be completely dry before roasting.  Bring a pot of water to boil and add 1 Tablespoon salt to the boiling water.  Add the asparagus.  Blanch for 1 minute.  Drain and then quickly plunge the asparagus into ice water to cool.  Cut into bite sized pieces (about 2 inches.) Once the beans have dried, place them on a large rimmed baking sheet.  Drizzle with 3 Tablespoons oil and season with 1 1/2 teaspoons salt and a few grinds of black pepper.  Toss gently to fully coat.  Spread them out into an even layer.  If you’re using salmon fillets in this recipe, you can add the fillets to the baking sheet to cook along with the beans.  Roast the beans for 20 minutes, until browned and crisp.  Remove and cool to room temperature.  

In a large bowl, place the arugula, asparagus, cheese, mint, and beans.  Right before serving, slowly drizzle in about 3 Tablespoons olive oil and gently toss.  Spread the salad on a large platter and scatter around the anchovies or flaked cooked salmon.  Garnish with flaky sea salt. Serve.

Pasta Puttanesca

Serves 4

Recipe from Martha Stewart

Husband-Tested in Alice’s Kitchen

Pasta Puttanesca (poo-tah-NESS-kah) is one of our favorite dishes and it’s so easy to make.  (I think it tastes great hot or cold, so it makes a yummy lunchbox addition too.)  Don’t let the anchovies turn you away from making this flavorful dish.  Many people don’t realize that Caesar Salad tastes so wonderful because of anchovies.  Anchovies “melt” into the sauce of this pasta.  I always have capers and anchovies in my pantry (or fridge after they are opened) to add flavor to dishes.  Serve Pasta Puttenesca with a crisp salad and robust wine.

Coarse salt

1 pound spaghetti or linguine (I use whole-wheat pasta.)

3 Tablespoons olive oil

6 medium cloves garlic, minced

½ teaspoon crushed red-pepper flakes

10 anchovies, crushed (I use a 1.5 oz. jar of anchovies packed in olive oil, drained.)

1 (28-ounce) Italian plum tomatoes, seeded, chopped, and strained, reserving juice (You can use regular canned tomatoes as a substitute.)

3 Tablespoons capers, drained

½ cup Kalamata olives, (3 ounces), pitted and coarsely chopped

2 Tablespoons coarsely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. As the water comes to a boil, prep the ingredients (except the pasta) chopping, mincing, etc. and set aside.  When the water comes to a boil, add salt and pasta, and cook until pasta is al dente, about 12-15 minutes depending on package instructions. Drain.

While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.

Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 1 minute. Stir in parsley. Serve immediately.

**Tip:  I find that olives and capers can be difficult to get out of the jar without making a mess.  So, I open the jar and dump the entire contents into a glass measuring cup that has a spout. I can easily scoop out what I need for recipes and then I can pour what I don’t use back into the original jar.

Kimchi Stew with Chicken and Tofu

Martha Stewart Living Magazine

Adapted and Husband-Tested in Alice’s Kitchen

Serves
4

Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. I first tasted kimchi stew in a restaurant and I loved the intense but balanced flavors.  I then searched for recipes and found this one, which uses ingredients that are easily found at our little community-owned grocery store.  This stew was quite easy to put together and tasted great!  The heat and spiciness will of course depend upon the kimchi that you use.  I omitted the salt called for in the original recipe because kimchi can be high in sodium.   

Ingredients

4 cups cups homemade or low-sodium store-bought chicken stock or vegetable broth

2½ cups water

2 chicken thighs

1 Tablespoon minced garlic

2 teaspoons minced fresh ginger

1 teaspoon minced anchovy fillets

1 jar (16 ounces each) kimchi, undrained

8 ounces extra firm tofu, drained, pressed and cut into small cubes

3 scallions, white and pale-green parts only, thinly sliced diagonally

Directions

Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.

Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone and skin, and shred into bite-size pieces.

Add chicken, kimchi to the cooking broth in pan, and place pan over low heat. Add tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Divide soup among bowls.  Add scallions.

Roasted Salmon with Spicy Cauliflower

Here is the Roasted Salmon with Spicy Cauliflower served with Black Bean, Broccoli and Brown Rice Casserole.

Recipe from Martha Stewart Everyday Foods

Husband-Tested in Alice’ Kitchen

I really love this dish. It's very quick and easy to make. Please don't let the anchovies discourage you from making this. Many people love Caesar salad, but don't realize that Caesar salad dressing has anchovies in it and are surprised when they learn of it. Anchovies can be found in the aisle that has canned tuna, etc... at the Lost River Market & Deli. I always keep anchovies on hand in my pantry (until the container is opened and then I put it in the fridge.)

4 cloves garlic

2-4 anchovy fillets

¼ to ½ teaspoons red-pepper flakes

Kosher salt

Freshly ground pepper

2 Tablespoons olive oil

2 Tablespoons anchovy oil (from can or jar of anchovies) or olive oil

1 head of cauliflower (about 2 pounds), cored and cut into florets

4 salmon fillets (6-8 oz. each)

4 thin lemon slices, halved, plus 4 lemon wedges, for serving

Preheat oven to 450 degrees. Gather garlic, anchovies and red pepper flakes into a pile. Using a chef's knife, coarsely chop; season generously with salt. Using the flat side of knife blade, mash mixture into a paste.

Place paste into a large bowl; add oils and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast about 15 minutes.

Season salmon with salt and pepper. (I rub the salmon around in the oil coated bowl to coat the salmon with the flavorful oil.) Remove baking sheet from the oven; push cauliflower to the sides and place the salmon fillets in the center. Arrange slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, about 10-15 minutes. Serve with lemon wedges.

Serves 4.

Pasta Puttanesca

Recipe from Martha Stewart 
Husband-Tested in Alice's Kitchen

If you love garlicky, salty things and pasta, you'll love this. This pasta is a powerhouse of flavor with garlic, capers, and anchovies.  People who swear they'll never eat an anchovy are quite surprised to find out that some of the foods they love, like Caesar salad dressing and Worcestershire Sauce, are made with anchovies. Make this for dinner tonight and pack up any leftovers for your lunch tomorrow. All of the ingredients for this great pasta dish can be found at Lost River Market & Deli. 

Ingredients:
Kosher salt
1 pound spaghetti or linguine (whole wheat is fine)
3 tablespoons olive oil
6 medium cloves garlic, minced
1/2 teaspoon crushed red-pepper flakes
10 anchovies, crushed
1 (28-ounce) Italian plum tomatoes, seeded, chopped or 1 (28-ounce) can of diced tomatoes
3 tablespoons capers, drained
1/2 cup Kalamata olives, (3 ounces), pitted and coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley

Procedure:
Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes  (undrained), capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. 
This can be served right away, at room temperature or it can be made ahead and chilled. 

Whole Wheat Fusilli with Broccoli

Husband-Tested in Alice’s Kitchen

A side dish that includes whole-wheat and fresh veggies is especially nice because then you only need to add a bit of protein and a fruit for dessert for a healthy, tasty meal.  I’ve made this dish many times and have used other veggies like asparagus and sugar snap peas to change things up.  If you need a protein to go with this for Meatless Monday, try Marinated Baked Tofu.  (If you are vegetarian, leave out the anchovies, of course.) This dish also tastes great with Deviled Drumsticks.  Make this ahead to put in your EasyLunchbox for work or school.

1 large head broccoli

Kosher salt

Freshly ground pepper

½ pound whole-wheat fusilli pasta

3 Tablespoons olive oil

3 cloves garlic, minced

2 anchovy fillets (optional)

¼ to ½ teaspoon crushed red pepper flakes

1 cup or so freshly grated Parmesan cheese

Juice of ½ a lemon (optional)

Bring a large pot of water to a boil.  While it’s coming to a boil, prepare the rest of the ingredients.  Cut up the broccoli into bite size pieces, mince the garlic and grate the cheese.  When the water is at the boil, add salt.  Add the pasta and cook according to the package directions for al dente.  With a sieve or large slotted spoon, remove the pasta to a large bowl and set aside. Remove ½ cup pasta water and set aside. Bring the rest of the water back to the boil and then add the broccoli.  Cook just a few minutes until it is bright green and still somewhat crisp.  Drain in a colander and set aside.

In a large skillet, heat the olive oil.  Add the garlic and anchovy fillets (if using) and red pepper flakes.  Cook just one minute.  Add the broccoli.  Cook just 1 to 2 minutes.  Add the broccoli mixture to the pasta along with the pasta water.  Toss until combined.

Season with Kosher salt and freshly ground pepper.  Sprinkle with the Parmesan cheese.  Add the lemon juice, if using.

Broccoli and Bow Tie Pasta

Husband-Tested Recipe from Alice's Kitchen

Serves 4

We had a very busy day and I didn't have time to do much cooking, so I used what I had on hand to make this very satisfying dish.  You could certainly substitute your favorite vegetables for the broccoli (carrots, sugar snap peas, asparagus come to mind.)  You could also make this even healthier by using whole wheat pasta of any shape.  You could make this meatless by omitting the anchovies and serving it with a crisp salad for a great Meatless Monday meal. See how versatile this dish is?!  I even made this using one pot, so not a lot of clean up. You can find all the ingredients at Lost River Market & Deli.

4 cups bow tie pasta

Kosher salt

1 large head of broccoli, cut into small pieces (When I'm lazy, I just slice the broccoli so that I have bite-sized pieces.)

3 Tablespoons olive oil

3 cloves of garlic, minced

3 anchovy fillets (optional, especially if you wish to make this for Meatless Monday)

½ teaspoon or more red pepper flakes

Freshly ground pepper

½ cup or so of Parmesan cheese, freshly grated

Lemon wedges, optional

Fill a large pot with water.  Bring to a boil.  Add 1 Tablespoon Kosher salt and the pasta.  Cook pasta according to the package directions, adding the broccoli to the pot about 2-3 minutes before the pasta is done.  When the pasta is cooked al dente and the broccoli is crisp tender and bright green, drain and leave in the colander to set aside.

In the same pot, add the olive oil.  When the oil is hot, add the garlic, anchovies (if using) and red pepper flakes.  Stir until fragrant. (This just takes a minute.  Don’t allow the garlic to burn or it will taste bitter.)

Remove from heat and add the pasta/broccoli mixture to the pot and toss.  Sprinkle with pepper.  Add the cheese and toss.  If you wish, squeeze lemon wedges over the whole dish and serve.