Recipe of the week!
Sunday Dinner Ideas from: July 27, 2014
Beet Greens Recipe
Prep time: 5 minutes Cook time: 25 minutes Serves 4.
While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
- 1 pound beet greens
- 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
- 1/4 cup chopped onion
- 1 large garlic clove, minced
- 3/4 cup of water
- 1 Tbsp honey
- 1/4 teaspoon crushed red pepper flakes
- 1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil. Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Summer Squash Pasta “Carbonara”
- Kosher salt
- 5 slices bacon, cut crosswise into 1/2-inch pieces
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped shallot
- 1 lb. summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
- 2 Tbs. thinly sliced fresh basil; more for serving
- 8 oz. (1 cup) whole milk ricotta, at room temperature
- Freshly ground black pepper
- 1 lb. linguine
- 1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup); more for serving
Bring a large pot of well-salted water to a boil.
In a 12-inch nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Leaving the bacon in the skillet, pour off all but 1 Tbs. of the fat. Add 2 Tbs. of the oil and the shallot and cook until it just begins to turn golden, about 1 minute. Add the squash and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Stir in the basil and 3/4 tsp. salt, and remove from the heat. Keep warm.
Mix the ricotta and the remaining 1 Tbs. oil in a medium bowl. Season well with pepper.
Boil the linguine according to package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and add it to the squash mixture. Add the ricotta and Parmigiano and toss gently to combine, adding some of the cooking water to loosen the sauce, if necessary. Season to taste with salt and pepper, and serve garnished with basil and cheese.