Late Summer Veggie Saute - Sweet & Savory Kitchens

Aunt Suzy says . . . 

I’ve been making these sautés for a while now, using veggies that are in abundance this time of year.  The source of my idea was this sweet corn sauté from a couple of years ago. I thought it would be delicious with other vegetables and maybe some pasta. And maybe a little Parmesan . . . what’s not to like when Parmesan cheese is part of the equation?!! This is ultra flexible and the “3-Ways” reference is that it can be served as a side with a couple of variations and as a vegetarian main dish with small pasta shapes added. I made it last night in about 45 minutes, including chopping and cooking the pasta. Pretty fast, I would say!

Late Summer Veggie Saute - Sweet & Savory Kitchens

Margaux says…

When Aunt Suzy mentioned a new easy pasta dish for dinner, I was all for it! I love the sweet corn saute dish that she mentioned, and make it pretty often in the summer. I loved the idea of adding pasta to it, along with the kale, zucchini and tomatoes. And it’s beautiful when you add the tomatoes! We were all oohing and aaahing about it while I was taking photos.  I will definitely be making this again before summer is over. It’s delicious with the pasta and Parmesan!

Late Summer Veggie Saute with Pasta - Sweet & Savory Kitchens

 

Late Summer Veggie Saute

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 medium yellow onion, cut in thick slices then in quarter rounds

1 tablespoon fresh thyme, or 1 teaspoon dried

2 tablespoons fresh oregano, chopped or 1 1/2 teaspoons dried

4-5 small garlic cloves, or to taste

2-3 ears of sweet corn, husked and kernels cut from the cobs

1 bunch Lacinato (Tuscan) kale, tough stems removed and cut in 1/4-inch slices cross-wise

1 zucchini, small dice (optional)

10-12 large cherry or grape tomatoes, cut in half lengthwise

1/2 pound pasta, small shapes of your choice, regular or whole wheat, cooked al dente, 1/4 cup pasta water reserved

1/4 cup basil leaves, cut in chiffonade

Grated Parmesan cheese

Salt and pepper to taste

Directions

Prepare all veggies before starting cooking because there is no time to chop once the cooking is started!  Place a large saute pan over medium heat and add the olive oil. Once it is shimmering, add the butter. When butter is melted and bubbling, add the onions and turn up heat slightly. Cook the onions for about 5 minutes till they become translucent. Add the thyme, oregano and garlic and stir/cook for about a minute. Add the sweet corn and cook, stirring for 2 minutes. Add the kale ( and optional zucchini if using) and cook stirring for about 3 minutes. Put a lid on the pan and cook another 2-3 minutes. You can serve this as a side dish – way #1.

However, if you want to keep going, add the tomatoes. Cook for 2-3 minutes stirring then place a lid on the pan and cook another minute or two. This is way #2 – an awesome side dish as well! Maybe add the fresh basil or serve as is.  To make the main dish with pasta, add the pasta to the veggies with a little of the reserved water. Stir to combine completely and add the fresh basil. Once served pass the Parmesan!

 

 

 

Penne with Herbs, Tomatoes, Olives and Pecorino

Margaux says…

This pasta salad caught my eye on “Food and Wine” because of the olives and tomatoes…I really love that combo of flavors in a pasta salad.  But what made this excellent is the mixed herb pesto that you toss it with, and the shaved pecorino that you toss in after it’s completely cooled, so that it doesn’t melt.  This dish has a ton of flavor and will be in regular rotation on our “pasta Wednesdays” in the summer!

Penne with Herbs, Tomatoes, Olives and Pecorin0

adapted from Food and Wine

1 pound penne

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 cup basil leaves

1/2 cup flat-leaf parsley leaves

2 garlic cloves, halved

2 teaspoons coarsely chopped thyme

2 teaspoons coarsely chopped marjoram

Salt

1 1/2 pounds cherry tomatoes—halved, seeded and quartered

1/3 cup Calamata olives, pitted and coarsely chopped

1 cup coarsely grated Tuscan Pecorino cheese (3 ounces)

Freshly ground pepper

Cook the penne in a large pot of boiling salted water until al dente. Drain the penne and toss with 1 tablespoon of the olive oil in a large serving bowl.  Let sit to get to room temperature.

Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with 1/3 cup of olive oil.  Add more olive oil if you think it’s necessary…the original recipe called for 1/2 cup, but I felt that was a little much.  Scrape into the bowl with the pasta and season with salt, then toss together.

Then toss in the tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the Pecorino, season with salt and pepper and toss well.

MAKE AHEAD The pasta can be tossed up to 2 hours ahead.

Aunt Suzy says . . .

This recipe is a riff on Aunt Cindy’s Artichoke, Edamame and Asparagus salad.  She had raved about that salad to me the week before I was having friends over for a cookout.  It occurred to me that this would be a great basis for a pasta salad, and I just went crazy from there making adaptations.  Like the A.E.A. salad this is based on, it was such a hit that it’s been made for more than one recent event.  Thanks to niece Sarah for suggesting the cherry tomatoes.  We served this with grilled chicken and Spring Farmer’s Mkt Potato Salad, which made for a great summer meal.

The Dressing

3 tablespoons EV Olive Oil

juice of 1/2 lemon

2 tablespoons fresh oregano, minced

Juice of 1-2 cloves of garlic, using a garlic press

Salt and pepper to taste

Whisk all ingredients together in the bottom of a large salad bowl.  Set aside at room temperature.

The Salad

1 can or jar of artichoke hearts, drained (I like the ones with stems from Trader Joe’s)

1 pound asparagus, tough ends removed

1 lemon, thinly sliced crosswise

1/2-2/3 pound small dried pasta shapes

2 pints cherry tomatoes (I used the multi-colored ones from Trader Joe’s), cut in half

1/2-3/4 cup fresh mint, chopped

1/2-3/4 cup fresh basil, chopped

Pre-heat the oven to 425° and place the top rack one down from the top of the oven.   Pat the artichokes and asparagus dry.  Line a cookie sheet or broiler pan bottom with foil and cover lightly in EV olive oil.  Place the asparagus, artichokes and thinly sliced lemon on the foil and turn to coat all items with a little olive oil.  Place the pan in the pre-heated oven and roast for 7-10 minutes until done.  The asparagus does not need to be turned, but you will want to turn the artichokes and lemon slices a couple of times.  I found that the artichoke hearts and lemon could go longer, so I removed the asparagus after 7 minutes and placed the pan back in the oven for about 5 minutes more.

Cut the cooked asparagus into 2-inch lengths and the artichoke hearts into small pieces.  Cut the roasted lemon into small dice.  Add these ingredients to the dressing in the salad bowl.

In the meantime, cook the pasta al dente according to package directions.  Drain and let cool.  NOTE:  I did not like the shells and used spirals the next time I made this – much preferred!  Add the cooled pasta to the bowl and toss to thoroughly blend and coat everything with the dressing.  Add the cherry tomatoes to the salad and stir to blend.  Lastly, add the mint and basil, stir to blend.  Taste and add salt and pepper if needed.  Let sit at room temperature to blend the flavors for at least 30 minutes.

Greek Panzanella Salad

March 5, 2011

Margaux says…

I’ve made this salad a few times in the past month or so, in order to combat these winter blues (salads always give me hope of spring!).  I saw it on an episode of Barefoot Contessa, and decided to make it for my mom when we went home one weekend, because it sounded like something she would love.  It was very simple to make, and it was a hit!  I’ve made it a couple more times since then, once as the main course for just my husband, son and me, and once as a side dish for company.

Greek Panzanella
from a Barefoot Contessa episode, by Ina Garten

Ingredients

* Good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* Kosher salt
* 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
* 1 red bell pepper, large diced
* 1 yellow bell pepper, large diced
* 1 pint cherry or grape tomatoes, halved
* 1/2 red onion, sliced in half rounds
* 1/2 pound feta cheese, cut in 1/2-inch cubes
* 1/2 cup Kalamata olives, pitted

For the vinaigrette:

* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon Dijon mustard
* 1/4 cup good red wine vinegar
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.