Chicken Ragu with Kalamata Olives

After a few recipes that lean towards the sweeter side of things, I figured it's time to turn the tables over to something savory. And anyone who knows me knows that when it comes to savory, pasta is my main squeeze. I've been making a rendition of this Chicken Ragu I found in Food & Wine for my clients lately. They just flip for it, and so do I.

There are a few of things about this dish that I think are fantastic. First, pappardelle is way up there on my list of favorite pastas, second only to Bucatini- which I love so much that I named my cat after it, so yeah, my love affair with noodles is not to be taken lightly- and this rich, hearty sauce stands up perfectly to the thick, wide, glorious ribbons.

Second, the olives. They absolutely make this dish. Every time you get a briny bite of kalamata it's like a little explosion of flavor and you instantly get the feeling that without it the dish would be left lacking something. You definitely don't want to skimp on the olives.

Lastly, this ragu is vaguely reminiscent of something my mom used to make for us when I was younger, a recipe she got from an Italian co-worker made with dark meat chicken, sundried tomatoes, spaghetti and herbs that we affectionately referred to as "Leanne's Spaghetti," which became such a hit that it quickly earned a coveted spot in our dinner rotation. Now I don't expect anyone else to relate to this besides my family and I (and possibly Leanne, wherever she may be), but I think it's that sense of nostalgia- that incredible way that a dish can transport you back to your childhood days- that I really enjoy about this Chicken Ragu...and about food in general. And that's something I think everyone can relate to.

adapted from Food & Wine

serves 4-6

Ingredients

1 red onion, chopped
1 fennel bulb, cored and chopped
1 celery rib, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 tbsp. olive oil
2 lbs. skinless bone-in chicken thighs, fat trimmed
Salt and freshly ground pepper
1/2 cup crimini mushrooms, thinly sliced
1 tbsp. rosemary, chopped
1 tbsp. sage, chopped
1 tbsp. tomato paste
1/4 cup aged balsamic vinegar
1/2 cup sherry wine
2 cups low-sodium chicken broth
1 cup tomato sauce
1/2 cup pitted kalamata olives, halved
3/4 lb. pappardelle pasta, cooked to al dente and drained
Freshly grated Parmigiano-Reggiano, for serving

Instructions
1. In a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
2. Heat the oil in a large heavy bottomed pot (preferably cast iron). Season the chicken with salt and pepper and add it to the pot. Sear on both sides over moderately high heat until golden brown, about 5 minutes per side. Transfer the chicken to a platter.
3. Add the vegetable mixture to the pot and season with salt and pepper; cook over medium-low heat until the vegetables are softened and just starting to brown, about 10 minutes. Add mushrooms, rosemary, sage and tomato paste and stir to combine. Add the vinegar and cook for a few minutes until reduced by half, then add the sherry and cook for a few more minutes until reduced by half.
4. Add the broth and tomato sauce and bring to a boil. Return the chicken to the pot. Cover partially and simmer over low heat for about 1 hour.
5. Transfer the chicken to a platter and let cool slightly, then shred the meat, discarding the bones, and stir it into the sauce along with the olives.
5. Season the ragù with salt and pepper and toss the pappardelle with the ragu. Serve with grated Parmigiano-Reggiano.

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Root Vegetable Gratin

I have a little crush on gratins. I love all the pretty layers. I love the savory scent of them baking in the oven. I love saying gratin in a fancy French accent. And I looooove stuffing my face with them, obvsies. But I think what I love most about any sort of gratin is that it turns a side dish from an afterthought into something quite special. 

Sure, anyone could just steam up some green beans willy nilly or chuck some potatoes into the oven to serve alongside their main course, but taking the effort to whip up a gratin always shows that extra bit of attention in the finished product, instantly taking your meal from meh to marvelous...

Just look at the gorgeous ombre layers in this Root Vegetable Gratin- it's like sunset. On a plate. Who wouldn't be impressed by that? You know what else I love about this gratin in particular? It's one of the few that I've come across that isn't a total gut bomb. The cooking liquid is mainly low-fat, low-calorie chicken or vegetable broth with a mere smidge of heavy cream added for good measure, instead of being entirely cream based as many gluttonous gratins so often are. Sigh. A judicious amount of cheese is included as well; just  a couple of tablespoons of Parmesan sprinkled on top is all you need to get that cheesy fix.

And quite possibly the best part of all- root vegetables like the sweet potato, butternut squash and rutabagas used here possess the magical quality of being SO good for you (hello fiber, antioxidants and minerals, get in my belly!) yet tasting rich and indulgent, like something you probably shouldn't be consuming in large quantities without a major repentance session on the treadmill. And that's totally crushworthy in my book.

adapted from Food & Wine
Ingredients
2 large sweet potatoes, peeled
1 butternut squash neck (2 1/4 pounds) from a large butternut squash, peeled
1 medium rutabaga (2 pounds), peeled and halved lengthwise
Salt and freshly ground pepper
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
2 tbsp. freshly grated parmesan
*Special Equipment: Mandoline

Instructions
1. Preheat the oven to 375 degrees. Slice the potatoes and squash lengthwise 1/8 inch thick with a mandoline. Slice the rutabaga crosswise 1/8 inch thick.
2. Spray an 8x12 baking dish with cooking spray. Begin to layer the strips of vegetables as follows, making sure to season each layer: first spread half of the potatoes on the bottom layer, overlapping them slightly. Proceed with half of the rutabaga, then the squash, also overlapping. Repeat until al of the vegetables have been used. Pour the broth over and around the vegetables.
3. Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced.
4. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has reduced and thickened.
5. Preheat the broiler. Sprinkle parmesan over the gratin and broil 3 inches from the heat for 2 minutes, or until cheese begins to melt. Let the gratin stand for 10 minutes, then serve.

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Italian Braised Pork

Here's a comforting dish that's minimal on prep but really delivers on flavor. Economical pork shoulder (only $4.99/lb...and at Whole Foods no less!) is elevated to fork-tender perfection by braising it in a rich Chianti-tomato sauce accented with hearty portobello mushrooms and fresh oregano. Simply toss the ingredients into a slow-cooker (or a dutch oven) in the morning and let them simmer away all day, filling your home with a wonderfully savory aroma. I paired it with fresh, homemade pappardelle pasta for an authentically Italian dinner, but it would be just as tasty with any number of less time-consuming options, such as store-bought pasta, polenta or even mashed potatoes!

Ingredients
2 tbsp olive oil
2 1/2 lbs boneless pork shoulder
1 yellow onion, diced
3 cloves garlic, minced
1 stalk celery, diced
3/4 tsp fennel seeds
1/2 cup Chianti or other dry red wine
1 28 oz can crushed tomatoes
1 cup portobello mushrooms, sliced
salt and pepper, to taste
1 tbsp fresh oregano, chopped

Instructions
1. In a large skillet, heat oil over medium-high heat. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5-6 quart slow cooker. Reduce heat to medium and add onion, garlic, celery and fennel seeds to pan. Cook, stirring occasionally, until onion is softened, about 4 minutes.

2. Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, about 4 hours (or 8 hours on low). Add portobello mushrooms to slow cooker during the last 20 minutes of cooking.

3. Transfer pork to a cutting board. Shred meat into bite-size pieces with two forks, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. Serve over starch of your choice and garnish with fresh oregano, if desired.

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Honey Mustard Glazed Pork Tenderloin

 Today's dish features one of my favorite cuts of meat: pork tenderloin. It feels fancy without breaking the bank, and I love to play around with a myriad of different preparations. Whether it's coated in a panko crust or served with a delicious sauce, pork tenderloin never disappoints. The star of this dish a gorgeous glaze made from honey, Dijon, soy, red wine and a few other ingredients, which lends a wonderful Asian Fusion spin to the pork. I served it over a bed of goat cheese whipped potatoes and a side of sautéed winter greens for an elegant but easy weeknight meal.

This recipe utilizes two important methods that everyone should include in their meat cooking repertoire for an impressive result each and every time. The first is the act of pan-searing the meat on all sides to ensure that amazing outer crust, followed by finishing it off in the oven for a moist, juicy texture (bonus tip: always rest the meat for 5-10 minutes on the cutting board before slicing to prevent the juices from escaping and drying out the meat). The second method to master is that of reducing your marinade to create a sauce or glaze. A marinade is a wonderful way to infuse flavor into your meat, and boiling and cooking down the leftover marinade into a nice, thick sauce results in maximum flavor potential. You can then use it to baste the meat as it cooks and even spoon the sauce over the finished plate...YUM city! These two steps work well with various types of meats, so it's worth practicing until they become second nature, and this recipe is a great place to start!

Ingredients
1/4 cup soy sauce
1 tbsp garlic, minced
1/2 tbsp ginger, minced
2 scallions, sliced
1/4 cup honey
2 tablespoons Dijon mustard
1/4 cup red wine
2 tbsp grapeseed oil
1 1-2 lb pork tenderloin
2 tbsp olive oil

Instructions
1. In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for 2-4 hours, refrigerated.
2. Pull the pork out of the marinade. Place marinade in a small saucepan, bring to a boil and reduce by about 25 percent. This should take a few minutes, however make sure that the sauce is at a boil for at least one minute in order to kill any bacteria from the raw meat.
3. Meanwhile, preheat the oven to 350 degrees. Heat an oven-safe sauté pan large enough to hold the tenderloin over medium high heat and add olive oil to coat the pan. When the oil is hot, sear the pork on all sides, about 2 minutes per side. Glaze the pork every few minutes with the reduced marinade.
4. Transfer pan to the oven and cook for approximately 30-40 minutes more, basting every 10-15 minutes with the glaze, until a thermometer inserted into the thickest part of the meat reads 155-160 degrees.
5. Transfer meat to a cutting board and rest for 5-10 minutes before slicing. Spoon any remaining glaze over the meat.

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Pizza "Hot Pockets"

Growing up, hot pockets were THE after school snack for my sister and I. My personal favorite contained a filling of turkey, broccoli and cheddar, but the pizza variety was a pretty close second. A warm, gooey, comforting, handheld snack that was ready to devour in mere minutes? Just the thing for a couple of ravenous children, if you ask me.

As it turns out, they are just the thing for adults, too. After seeing a similar recipe on Pinterest (follow me here!), and then realizing that I already had all the fixings on hand to try a homemade batch, I set to work recreating this nostalgic treat. And dare I say it, they turned out better than the real thing. Because when it comes to fresh vs. frozen, fresh (i.e. all-natural, preservative free) always wins. But don't let that stop you from making a big batch and freezing some to keep on hand for when ravenous hunger pangs strike!

I decided to use a classic empanada dough rather than pie crust or pizza dough, which gives the hot pockets that crisp, golden outer texture that I was looking to achieve. You can find a similar recipe here, which made enough dough for six hot pockets, but feel free to use any dough that suits your fancy.

Ingredients
chilled empanada dough, divided into six discs
1 cup basic pizza sauce, or store bought
1/2 cup pepperoni, diced
3/4 cup fresh mozzarella, diced
2 tbsp. fresh basil, chopped
2 tbsp. grated parmesan
1 egg, beaten with 1 tbsp. water
*special equipment- hand pie molds

Instructions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough and press to fit open hand pie mold.
2. Spoon 1-2 tablespoons of pizza sauce in center of dough, followed by approximately 1 tablespoon each of pepperoni, cheese and basil.Season with salt and pepper.
3. Carefully close pie mold shut, pressing down on edges to crimp and seal. Place on baking sheet, brush with egg wash and sprinkle with grated parmesan. Repeat process with remaining discs of dough.
4. Bake hot pockets until golden, about 20-25 minutes. Cool at least 5 minutes and serve with remaining pizza sauce for dipping.

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Saffron Risotto with Bay Scallops

This recipe is a fun little twist on risotto, a dish I'll never tire of, but let's face it- plain old risotto can be a bit blah, so why not get creative with it? The addition of saffron gives it a lovely flavor boost and reminds me of a richer, creamier version of paella. In addition to the bay scallops, I also added diced tomatoes and artichokes, two of my very favorite ingredients, to round out the meal. This one dish wonder is sure to be a hit at the dinner table!

Ingredients
1 cup arborio rice
1/2 an onion, diced
1 pinch saffron
1 tbsp butter
1/2 cup white wine
4 cups chicken stock
1/2 cup tomato sauce
1 cup tomatoes, diced
1 14 oz. can artichoke hearts, drained
1 lb. bay scallops, rinsed and patted dry
2 tbsp. flat parsley, chopped
salt and pepper, to taste
shaved parmesan cheese, for serving

Instructions
1. Heat butter over medium heat in a stockpot. Meanwhile simmer chicken stock over low heat in a separate saucepan. Add tomato sauce to stock and stir to combine.
2. Add onion to stockpot and cook until translucent, about 3 minutes. Add rice and sauté until translucent, 1 to 2 minutes.
3. Add saffron and wine, and simmer until rice has absorbed most of wine, stirring occasionally.
4. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
5. Add scallops, diced tomatoes and artichokes and cook until scallops are opaque and rice is al dente, about 2 minutes. Turn off heat and stir in parsley. Season with salt and pepper.
6. Serve and garnish with cheese shavings, if desired.

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Roasted Vegetable Torte

When I worked in the wine industry in Santa Ynez Valley, natural foods store New Frontiers in Solvang was my go-to place when I wanted to eat out for lunch. Once I discovered it I was hooked- their deli case is absolutely incredible, with a variety of imaginative dishes chock full of super foods and plenty of gluten free and vegan options. And don't even get me started on the bakery!

One of my favorite things that they serve is a colorful multi-layered roasted vegetable torte that I immediately knew I would appropriate. I usually turn to it when I have leftover vegetables to use up, as I did here, but that will result in a smaller, thinner torte. For a taller (and most impressive) version, pile the layers up to the very top of your springform pan. And don't limit yourself to the vegetables I have mentioned here, feel free to use whatever is taking up space in your fridge!

Ingredients
2 zucchini, cut into 1/2 in slices
1 eggplant, cut into 1/2 in slices
2 sweet potatoes or yams, cut into 1/2 in slices
1 red onion, cut into 1/4 in slices
2 tomatoes, cut into 1/2 in slices
3 assorted bell peppers
2 golden beets, cut into 1/2 in slices (mine were leftover/pre-roasted- I also recommend the pre-roasted red beets from TJ's as a great time-saver)
3 cloves garlic, sliced thinly
1/3 cup olive oil
1/4 cup grated parmesan
3 tbsp breadcrumbs
basil leaves, for garnish
salt and freshly ground pepper

Instructions
1. Preheat oven to 400 degrees. Spread zucchini, eggplant, sweet potatoes and onion on a two foil-lined baking sheets and roast for about 20 minutes, turning once.
2. Meanwhile, roast the peppers over a gas stove for about 5 minutes (or in a 400 degree oven for about 40 minutes), turning occasionally with tongs, until skins are black and blistered. Transfer to a plastic ziplock bag to steam for about 10 minutes, then remove skin and seeds and slice into quarters.
3. Coat bottom and sides of 8-inch springform pan with oil. Spread the eggplant into bottom of the pan, then spread the zucchini,sweet potatoes, red onion, tomatoes and golden beets in alternating layers, sprinkling each layer with salt and pepper. Press the garlic slivers intermittently throughout the torte. Sprinkle the top of torte with breadcrumbs and parmesan, and drizzle with a bit of olive oil.
4. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes and garnish with fresh basil leaves. Cut into wedges and serve.

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Yellow Curry with Butternut Squash and Chickpeas

Curry is one of my favorite things to make when I am craving something warm and comforting. The rich spices mingling with the sweetness of the coconut milk is just as cozy to me as a warm fuzzy blanket. This is also a great meal to make when you are looking to use up all of your leftover veggies! Here I used potatoes, butternut squash and chickpeas, but the last batch of curry I made contained pumpkin, cauliflower and eggplant. Yum! I highly suggest making your curry paste from scratch over using a jarred version, I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh. Plus you can make a large batch to keep handy for whenever the curry craving strikes!

Ingredients
For the curry paste:
1 stalk lemongrass, minced
1-2 red chilies, sliced
2 shallots, sliced
1 thumb-size piece of ginger, peeled and sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
3/4 tsp turmeric
1/3 tsp white pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato paste
1/3 can coconut milk

For the curry:
2 tbsp yellow curry paste
1 tbsp vegetable oil
1 cup chicken or vegetable stock
3/4 cup gold potatoes, peeled and cubed
3/4 cup butternut squash, peeled and cubed
1 14 oz. can chickpeas, drained and rinsed
1 14 oz. can coconut milk
brown sugar and fish sauce, to taste
juice of 1 lime
cilantro, for garnish

Instructions
For the curry paste:
1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste. Store in an airtight container in the refrigerator for up to 2 weeks.

For the curry:
1. Heat a skillet over medium high heat and add curry paste and vegetable oil. Stir fry until fragrant, about 1 minute, then add 1 cup chicken or vegetable stock.
2. Add potatoes, squash, chickpeas and coconut milk and bring to a boil, then lower heat and simmer until vegetables are cooked through, about 10-15 minutes.
3. Adjust curry for sweetness or saltiness by adding brown sugar and/or fish sauce accordingly. Before serving, add lime juice, stirring to combine, and garnish with fresh cilantro.

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Lamb Ragu with Mint

Anyone who knows me is well aware of my greatest weakness: pasta. I can't get enough of the stuff, but for the sake of my waistline I limit my intake (and thank goodness for gluten free pastas these days!). This lamb ragu with penne is the perfect twist on a classic pasta dish, and a sprinkle of fresh chopped mint adds an unexpected element of brightness. Mangia!

adapted from Giada di Laurentiis

Ingredients
1 pound penne pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or homemade
1/2 cup fresh mint leaves, chopped
1/2 cup ricotta cheese

Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Meanwhile, in a large skillet warm the olive oil over medium heat. Add the shallots and the garlic and cook until tender, about 3 minutes.
3. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated.
4. Add the wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half.
5. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
6. Add the mint and ricotta and stir until combined. Add the pasta and stir to coat.

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