Orecchiette with Spicy Turkey Sausage and Garlicky Broccoli Rabe

What sings, “welcome to the neighborhood,” “welcome home,” or even “welcome to the world”? What do you bring a loved one in need of an easy reheatable hearty meal that has everything in one bite? If you were to cook up all of your love and pack nourishment into a transportable container, what would it be?

Orecchiette with Spicy Turkey Sausage and Garlicky Broccoli Rabe is my love in a casserole dish, except that it’s not a casserole. And that’s what I love most about it. Deliverable meals need not be gloppy cheese-laden casseroles with mystery ingredients. When providing a meal for someone who’s just moved down the street, groggily brought their newborn home, or is recovering from surgery, there are a few criteria you keep in mind:

1. convenience - is the meal ready to eat, essentially, with minimal steps and unfussy fixing?

2. health - is the meal well rounded and going to provide nutrition in the form of all food groups?

3. comfort - somewhat but not always related to #2, does the meal, for all intents and purposes, include a built-in hug?

4. transport - can the meal be easily packaged into a spill-proof & space-saving container without compromising its integrity?

Blanched broccoli rabe being shocked in an ice bath.

I have a few tricks for getting this classic pasta dish just right and perfect for reheating. First, blanch and shock the broccoli rabe. The brief plunge in salted boiling water draws out its bitterness. Add an ice-cold water bath and you’ve also now preserved its green for a more appetizing look even after the 3rd reheat. [Time saver tip: use the same pot of water for cooking the pasta]. Next, use a good quality fresh sausage that is either loose or can be cut out of its casing. If turkey is unavailable, go for chicken (and use more olive oil) or pork, and if your recipient doesn’t like spice, use sweet Italian in place of hot. But avoid that precooked nonsense at all costs. Lastly, you need to under cook the pasta when boiling it. When you finish cooking the orecchiette in the sausage, broccoli rabe, garlic and broth, it will all come together in a flavorful, luscious sauce.

Cool completely before packing it up and don’t forget the Pecorino Romano cheese for sprinkling on top.

Yield: 6 servings

What You Need:

• Kosher salt or sea salt

• 1-2 bunches broccoli rabe

• 2-3 tablespoons extra virgin olive oil, divided

• 1 pound spicy Italian turkey sausage, loose or removed from casing

• 5-6 cloves garlic, thinly sliced

• ¼ teaspoon crushed red pepper flakes

• 1 cup vegetable or chicken stock

• 1 pound orecchiette or other sturdy pasta

What You Do:

1. Bring a large pot of water to a boil. Add a generous palmful of salt.

2. Trim off and discard the ends of the broccoli rabe. Roughly chop broccoli rabe into 1-inch long pieces. Drop into the salted boiling water. Boil 1 minute. Do not drain the water. Scoop out broccoli rabe and transfer immediately to a bowl of ice water or run under very cold water. Drain and set aside. Bring the pot of water back to a boil.

3. Heat a thin layer of olive oil over medium high heat in a large sauté pan. Add the sausage and break up into small bits with a wooden spoon. Tip the pan to gather a pool of oil or sausage fat. To the fat, add garlic, red pepper flakes, and a pinch of salt. Sauté 30 seconds and stir. Continue to sauté until sausage is fully cooked and no longer pink.

4. With a slotted spoon, remove the sausage from the pan and set aside. Add the stock to the pan and cook until reduced by about half.

5. Meanwhile, add the pasta to the boiling water, stir and cook until al dente, about 1-2 minutes less than package instructions for dry pasta.

6. Add the sausage back to the sauté pan. Add the broccoli rabe. 

7. Drain the pasta, reserving about ½ cup pasta cooking water. Transfer drained pasta to the sauté pan with 2-3 tablespoons of pasta cooking water. Cook and stir it all together, about 2-3 minutes, adding more pasta cooking liquid if needed. 

8. Drizzle a little more olive oil over the top and serve with grated cheese if desired.

Whole Grilled Fish with Fresh Herbs and Citrus

I used to be intimidated by recipes calling for whole fish, even after growing up with a fishing rod tucked under my arm, and even after culinary school where we covered all things fin fish. Last summer, I explored grilling whole fish. It was a lot less intimidating to work with them outdoors on a gas grill. I’ve since tested and adapted these recipes for indoor cooking, because let’s face it, we all don’t have the option of grilling all the time.

This is the start to a perfect summer night meal, when you want to expel as little effort as possible to eat something light and full flavored. Pair with some grilled vegetables or a salad and you’re a star, a sea star.

What follows is a formula for simple whole grilled fish with herbs and citrus served in 5 of my favorite ways (just updated with a new favorite). You can easily modify this formula to fit your favorite flavor combinations, seasonally available produce and local flavor. Or you can jump straight to my recipe for Whole Grilled Trout with Cilantro, Mint, Nam Pla Prik, and Cashews, which you won’t regret one bit.

WHOLE GRILLED FISH WITH FRESH HERBS & CITRUS - 4 WAYS

1. Lemon + Parsley + Garlic + Pepper + Olive Oil garnished with Hazelnuts

2. Orange + Parsley + Oregano + Olive Oil garnished with Olives + Capers

3. Orange + Lime + Cilantro + Serrano + Cumin garnished with Avocado + Tomato

4. Mint + Cilantro + Thai basil + White Pepper + Kaffir Lime Leaf garnished with Toasted Cashews + Nam Pla Prik Thai Chili Lime Sauce

5. Preserved Lime or Lime + Ras el Hanout + Parsley

Serves: 4 - 6

What You Need:

• 3 small whole fish, such as branzino, trout or red snapper, scaled, cleaned, & heads removed or butterflied, about 1 pound each

• ¼ teaspoon sea salt

• ¼ - 1 teaspoon ground pepper or other spices or spice blends

• 1 - 2 bunches of fresh herbs

• 2 - 3 limes, lemons or oranges, sliced or juiced for dressing

• 1 tablespoon oil

• ¼ cup nuts, lightly toasted

• 1-2 chili peppers, such as jalapeno, serrano or Thai bird’s eye chili, thinly sliced

• ¼ - ½ cup olives, pickles, capers, or caper berries

What You Do:

1. Sprinkle sea salt and spices on the insides of the fish. Stuff each fish with few herb sprigs (leaving stems intact) and a few citrus slices.

2. Brush the outside of each fish lightly with canola oil.

3. Heat a grill on high heat.

4. Meanwhile, prepare any sauces or garnishes. Juice or slice the remaining citrus, toast nuts, slice peppers, tomatoes or other fruits, pluck herb leaves from the stems and discard stems.

5. Grill the fish over high heat, turning once, 6-7 minutes per side or until skin is crisped and flesh is flaky.

6. Serve immediately garnished with toasted nuts, additional citrus, herb leaves, and more per suggestions above.

No grill? No problem. You can also cook this whole fish under the broiler in a cast iron skillet or broiler safe pan. Heat the pan under the broiler for about 10 minutes. Add the prepared fish to the pan and place back under the broiler for about 6-7 minutes. Flip and cook an additional 5-6 minutes on the other side.

Chili Maple Glazed Squash with Runny Eggs

In my classes and conversations with many home cooks and those eager to become home cooks, I hear the same repeated request: Healthy. Easy. Meals. So here’s one of my favorites that meets this criteria and then some. As a sheet pan supper, you’ll only be washing one pan after you stuff your face with wholesome goodness. And since the incredible edible egg is the star protein, equally acceptable for breakfast, lunch and dinner (and of course BRUNCH), it’s easy on the wallet. The chili maple glaze turns the squash into crunchy on the outside, creamy on the inside, candy that even squash resisters can’t stop eating.

You can use any type of squash, but I find delicata or acorn work best in this dish, since the roasted skin is deliciously edible, upping the convenience and health factors (thank you, fiber). If butternut or another variety of squash is more readily available to you, go for it. Whichever you use, cut the squash into symmetrical crescent-shaped slices that can be ingeniously arranged to contain a cracked egg.

Make this for dinner on a weeknight. Make it for brunch and impress your friends. Make extra and put the leftovers inside a taco.

CHILI MAPLE GLAZED SQUASH AND RUNNY EGGS

Serves: 4 as a main dish

Acorn squash cut into crescent shaped slices and tossed in chili maple glaze before roasting.

What you need:

• ¼ cup maple syrup

• 2 tablespoons sesame oil

• 1 tablespoon grapeseed oil (or canola)

• 1 tablespoons apple cider vinegar

• 1 tablespoon tamari (or shoyu or soy sauce)

• 4 cloves garlic, peeled, minced or grated

• 1 inch piece ginger root, peeled, minced or grated

• ¼ - ½ teaspoon chipotle chili flakes, optional

• ½ teaspoon kosher salt

• 1 acorn or 2 delicata squash, about 2 pounds

• 8 eggs

• 2-3 scallions, sliced at an angle

• 2 teaspoons sesame seeds, toasted

Delicata squash after roasting, ready to get brushed with more glaze, and arranged for the eggs to get cracked on top.

Garnish with sesame seeds, sliced scallions and more glaze.

What you do:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Cut the squash in half lengthwise. Scoop out the seeds. Slice into ½ inch-thick crescent shaped slices. (Peeling delicata or acorn squash is optional.)

3. In a large bowl, whisk together the maple syrup, sesame oil, grapeseed oil, apple cider vinegar, tamari, garlic, ginger, and chipotle chili flakes.

4. Season the squash pieces with salt and add to the maple syrup mixture. Toss to coat. Set aside for 10 minutes.

5. Spread the squash in a single layer on the parchment lined sheet tray, reserving the extra glaze. Bake 25-30 minutes or until it is golden brown on the underside.

6. Remove the pan from the oven, flip the squash, brush with additional glaze and return the pan to the oven. Bake another 10-15 minutes or until squash is browned on both sides.

7. Arrange the squash so that two half moons create a circle with a well in the middle. Drop one egg into each well. Season with salt. Return the pan to the oven and bake 7-8 minutes or until whites are solid and yolks are cooked to your preference.

8. Garnish with toasted sesame seeds, scallion slices and more chili maple glaze. Serve immediately.