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Summertime Meal

Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian

Kale and Walnut Pasta

April 18, 2024

Garlicky kale with toasted walnuts and salty, robust pecorino interlaced between strands of spaghetti is irresistible. So gather up a few ingredients and make this delicious, healthy pasta dinner. It’s a beautiful dish to serve to guests with thick slices of good sourdough bread.

You won’t need to drive around all morning looking for special ingredients. This inexpensive, tasty, and healthy pasta dish is a one-stop shop kind of meal.

Tuscan kale is preferred for this recipe but you could certainly use curly kale in its place. I love the dark blue-green leaves of Tuscan kale.

Smell and taste your walnuts before toasting to ensure they are fresh and not rancid. Eating a rancid nut is very unpleasant!

Whether you are a vegetarian or not, this pasta dish is a winner. I especially love the crunchy well-seasoned walnuts. Make sure to add them just before serving so they keep their crispy texture.

Kale and Walnut Pasta
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Kale and Walnut Pasta

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/2 cup (2 ounces) walnuts, chopped into bite-size pieces

  • 4 1/2 tablespoons extra virgin olive oil, divided + more as needed

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 3 large garlic cloves, chopped

  • 1/4 teaspoon (or to taste) red pepper flakes

  • 10-12 ounces Tuscan kale, ribs removed, chiffonade leaves into thin ribbons (you want to have at least 7 ounces)

  • 8 ounces spaghetti

  • 1/2 large lemon, cut in half

  • 1/4 cup + 2 tablespoons finely grated pecorino or a combination of pecorino and parmesan

Directions

  • Place walnuts in a large pan (12-inch or 10-inch with 2 1/2-inch sides) with a lid, and turn the heat up to medium. Toast the walnuts, stirring occasionally, until just fragrant, about 3 minutes, taking care not to burn them. Add 1/2 tablespoon of the olive oil, season with salt and pepper, give a stir for 1 minute and transfer to a small bowl. Wipe out the pan to make sure there aren’t any walnut pieces remaining.
  • Bring a large pot of well-salted water to a boil for the pasta. While the pasta water is heating, add 2 tablespoons olive oil and the garlic to the clean (12-inch) pan and cook over low, stirring occasionally, until fragrant, about 2 minutes. Add the red pepper flakes, stir and cook until fragrant, about 30 seconds. Increase heat to medium, add the kale to the pan in batches, using tongs to turn and wilt the kale in the garlicky oil, and season with salt and pepper.
  • Once all the kale is in the pan, reduce the heat to medium-low and cover. Add the spaghetti to the pot of water at this point and cook until al dente, according to package directions. As the spaghetti cooks, add a couple of ladles (about 1/2 cup) of the starchy pasta water to the kale to help it wilt down.
  • Squeeze 1 piece of the lemon over the kale and toss. Taste the kale and add more lemon juice and salt and pepper to taste. Keep in mind you will be adding salty pecorino or parmesan to the pasta.
  • Once the pasta is cooked, set the pot next to the pan and use tongs to transfer the spaghetti to the kale. Ladle in more of the starchy water (about 1/2 cup) add 1-2 tablespoons reserved olive oil, toss well until the pasta is glossy and silky. Add half of the walnuts and 1/4 cup of the grated cheese tossing to combine. Drizzle with a little more olive oil and another squeeze of lemon to taste. Remove from the heat and transfer pasta to a large, low-sided serving bowl. Shower with 2 tablespoons reserved cheese, top with the remaining walnuts and serve.

Notes

  • You may increase the pasta to 10 ounces for larger serving portions. If you have leftovers, keep in mind the walnuts will lose their crunchy texture but will still be delicious.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Tomatillo Salsa Cruda

February 14, 2024

This beautiful salsa is so refreshing and very easy to put together. It compliments a wide range of dishes: tacos, scrambled eggs, burritos, quesadillas, tortilla chips and grilled chicken. And since you do not need to cook any of the ingredients you can make this in a jiffy.

This recipe comes from Fermin Nunez, voted best new chef in 2021 by Food & Wine magazine. It caught my attention not only because I love Mexican cuisine, but also because it seemed easy to make. I knew it would be delicious served with tacos I planned for dinner. A little tart from the tomatillos and lime juice, a little spicy from the chiles, this salsa cruda (raw sauce) is delightful.

After a little chopping, everything goes into the food processor for a quick whirl. Lime juice, olive oil and salt are stirred in to balance the flavors. That’s it. The salsa is ready to be served.

Tomatillo based salsas go hand in hand with braised pork tacos and any style of tortilla chips.

Tomatillo Salsa Cruda
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Tomatillo Salsa Cruda

Recipe by Kiyo
Servings

8

servings

Adapted from Food & Wine magazine

Ingredients

  • 12 ounces (about 2 1/2 cups) fresh tomatillos, husked, washed and roughly chopped

  • 4 ounces (about 3/4 cup) red onion, roughly chopped

  • 1 cup packed fresh cilantro (from 1 medium bunch)

  • 2 ounces (2 medium) jalapeños, stemmed and roughly chopped

  • 1 ounce (2) scallions, trimmed and roughly chopped

  • 1/8 ounce (1 medium or 1 1/2 tablespoons) serrano chile, stemmed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste

Directions

  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano chile in a food processor until finely chopped, 12-16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in olive oil, lime juice, and salt. Season with additional salt to taste.

Notes

  • For a milder salsa, remove the pith from the chiles. Salsa will keep well for up to 3 days stored in the refrigerator.
Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
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Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
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Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
Dinner, Recipes, Salad, Side Dishes, Summertime Meal, Vegetarian

Charley Bird’s Farro Salad

November 5, 2023

If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.

To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.

Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.

Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.

Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.

Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.

The dressing is simple. Good olive oil, fresh lemon juice, and salt.

Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.

Charley Bird's Farro Salad
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Charley Bird’s Farro Salad

Recipe by Kiyo
Servings

6

servings

Recipe adapted from NYT Cooking

Ingredients

  • 1 cup farro (I used semi-pearled)

  • 2 cups apple cider

  • 2 teaspoons kosher salt

  • 1 bay leaf

  • 5 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler

  • 1/2 cup chopped pistachio nuts (I used roasted & salted)

  • 2 cups arugula

  • 1 cup flat leaf parsley, roughly chopped (can substitute with basil)

  • 1 cup mint leaves

  • 3/4 cup halved cherry or grape tomatoes

  • 1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)

  • Maldon or other flaky sea salt

Directions

  • In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.

Notes

  • Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.
Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Smoky Sweet Corn Riblets

September 9, 2023

If there is a better way to do corn on the cob than as corn “ribs” I have yet to find it. They are so good I’ve made them twice a week for three weeks in a row. I know I’m late to the game, corn ribs became a thing back in 2021. A recipe for corn ribs went viral on TikTok and ever since, people have been making corn ribs their thing too. There are tons of variations for seasoning corn ribs. Spicy, sweet, cheesy, buttery, herby and so on. This recipe comes from Bon Appetit and it’s just about perfect. Buttery, sweet and smoky.

The first time I tried to cut the corn into ribs I almost gave up. The corn cob is tough and hard to cut through. There were corn kernels on the floor, counter and backsplash, oops. I asked my husband to give me a hand. We tried a few different knives and found two that worked great along with a mezzaluna. I know that not everyone has a mezzaluna but it sure came in handy for cutting corn ribs.

The first step after removing the husk and silk from the corn is to cut off the ends of the corn so they are flat. This is important! The next step is to cut the corn in half diagonally. This will make it much easier to cut the corn into riblets and being shorter to cut through means less risk of accidents. It is much more difficult to cut down the entire length of the corn cob when it is long. You will now be able to stand the corn on end and cut into riblets.

Here we are cutting the corn in half with a mezzaluna. It worked well because you are able to control your cutting with both hands. It’s very stable.

This time we cut the corn in half with a very sharp chef’s knife. It also worked well and will likely be what most people have available.

The third option is to use a very sharp Nakiri knife which is a traditional Japanese vegetable knife.

When slicing the corn with a chef’s or Nakiri knife, wearing a thick oven glove will help to stabilize the knife while you use pressure to cut through the corn cob.

The mezzaluna was the winner for cutting the corn into quarters but both the chef’s knife and Nikiri knife also worked.

This is what your corn should look like once you cut it into riblets.

The corn is seasoned with a little oil, salt and pepper. It roasts at 450 degrees for 10 minutes before being turned.

The corn already looks delicious after being in the oven for a short time.

After roasting for 10 minutes, the corn wedges are turned cob side up and roasted for another 10 minutes.

The corn riblets have been in the oven for 20 minutes and have taken on a nice color and smell divine. At this point they are cooked and ready to eat. But broiling the riblets for a minute or two will encourage lots of smoky flavor and a bit of charring around the edges which is always a good thing.

Corn riblets are best served soon after they emerge from the oven while still warm. Slather with smoky sweet butter and start nibbling on those delectable corn riblets. There’s no better way that I can think of, to prepare fresh corn.

Smoky Sweet Corn Riblets
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Smoky Sweet Corn Riblets

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine.

Ingredients

  • For the corn

  • 4 ears of corn, husked and silk removed

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon Diamond Crystal of 1/2 teaspoon Morton kosher salt

  • Freshly ground pepper

  • Smoky Sweet Butter

  • 1 stick (1/2 cup) Earth Balance Buttery Sticks (for lactose free version) or unsalted butter, room temperature

  • 1 tablespoon light brown sugar

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • few dashes of cayenne (more for spicier flavor)

  • 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter

Directions

  • Preheat oven to 450 degrees. Line a baking pan with foil.
  • Using a chef’s knife or Nakiri knife and securing your cutting board by placing a damp kitchen towel underneath, cut the top of the cob and bottom stem so the ends of the corn are flat. Cut each ear of corn in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise in half. Lay each half cob side down on cutting board and using a chef’s knife, Nakiri knife, or mezzaluna cut each in half again. You should have 8 wedges per ear. Continue with the remaining 3 ears of corn. Drizzle wedges with 3 tablespoons of vegetable oil, season with kosher salt and pepper, toss to coat. Spread out wedges evenly arranging kernel side up.
  • While oven is preheating, mix together the Buttery Sticks or unsalted butter, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. If using unsalted butter mix in 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt.
  • Roast corn for 10 minutes then turn corn over cob side up. Continue to roast for 10 more minutes. Remove pan from oven and turn corn kernel sides up. Broil corn on upper rack for about 1 minute, or until the corn takes on more color. Watch closely so the corn doesn’t burn.
  • Transfer corn riblets to a platter and serve with seasoned butter.
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