What we're having for dinner this week: Pea Soup topped with Prosciutto, Salad Nicoise, Mushroom and Sausage Ragu, Maple-Glazed Salmon with Mixed Lettuce Pear and Goatcheese Salad, Baked Buffalo Chicken Thighs with Cheesy Squash Cassarole, Fall Vegetable Curry and Simple Savory Italian Chicken and Escarole Soup

1.  Gordon Ramsey's Salad Nicoise

 

 

  Photo taken by Kris Callen

  6 small new potatoes

  3 cups fine green beans , trimmed
  3 hard boiled eggs , as fresh as you can get them
  2 Heads Boston Bib lettuce(butter lettuce) , outside leaves trimmed off

  5 tbsp extra-virgin olive oil
 1/2  basket cherry tomatoes , halved or 4 large heirloom beefsteak tomatoes, wedged

  2 tbsp balsamic vinegar
  small handful basil leaves
  10 oz piece fresh tuna loin(sushi grade)

  juice ½ lemon

FOR THE OLIVE DRESSING

  8 oz black olives , preferably Niçoise, pitted
  5 marinated anchovies fillets

  1 garlic clove
  juice ½ lemon  

  4 tbsp olive oil
  1 tbsp balsamic vinegar

1. First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
2. Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan.
3. Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
4. To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.

To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.

2. Pea Soup with Garlic topped with Prosciutto  

2 tbsp butter
2-3 garlic cloves
8 cups frozen peas
5 cups chicken stock 
4 slices prosciutto roughly chopped


1. Heat butter in a medium soup pan and add garlic. Fry garlic gently for 2-3 minutes(be careful not to brown). Add peas and and cook down 2 more minutes. Pour in stock and bring the soup to a boil. Reduce heat and simmer uncovered for 5 minutes(or until peas are tender).
2. Remove soup from heat and let cool at room temperature for 10 minutes. Transfer soup in batches to blender and puree. Return to soup pot and warm prior to serving. Season soup with salt and black pepper to taste and garnish with chopped prosciutto.




3. Fall Vegetable Curry 

1 1/2 teaspoons olive oil

1 cup diced peeled sweet potato 
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion 
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth (such as Swanson) 
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro 
1/2 cup plain 2% reduced-fat Greek yogurt


1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro and spoon over top brown rice.




4. Maple Glazed Salmon with Mixed Lettuce Pear and Goat Cheese Salad

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. 

 Mixed Lettuce, Pear and Goat Cheese Salad

• Dressing:
• 1 tablespoon finely chopped shallots
• 1 teaspoon Dijon mustard
• 1/4 cup fresh orange juice
• 4 teaspoons fresh Meyer lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 teaspoons extra-virgin olive oil
• Salad:
• 2 tablespoons fresh orange juice
• 2 firm ripe Bosc pears, cored and thinly sliced
• 6 cups mixed baby lettuces
• 1 head Boston or butter lettuce, torn (about 2 cups)
• 3/4 cup (3 ounces) crumbled goat cheese

Preparation

• 1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.
• 2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.

5. Baked Buffalo Chicken Thighs with Cheesy Squash Casserole

 

• Cooking spray
• 1 1/2 teaspoons vegetable oil
• 12 small bone-in chicken thighs (about 2 1/4 pounds), skinned
• 1/4 cup hot sauce
• 3 tablespoons organic butter, melted
• 2 tablespoons water
• 1 tablespoon white vinegar
• 1 teaspoon celery seeds(optional) 
• 1/8 teaspoon pepper
• 1/2 cup natural blue cheese dressing

Preparation

1. Preheat oven to 400°. 

2. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray.

3. Combine hot sauce and next 5 ingredients; pour over chicken. Bake, uncovered, at 400° for 25 minutes. Serve with blue cheese dressing. 

                          Southern Cheesy Squash Casserole 

• 2 pounds yellow squash, cut in 3/4-inch cubes
• 1 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper, or to taste
• water
• 4 tablespoons butter
• 1/2 cup saltine crackers, crumbled
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 cup pecans, finely chopped, or buttered bread crumbs

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.




6. Simple Italian Chicken and Escarole Soup 

8 cups of chicken broth  
4-6 large antibiotic-free chicken breasts
2-3 large carrots
2-3 large celery stalks
1-2 large onions
1 extra large bunch of escarole(washed and shredded)
1/2 cup chopped fresh parsley
salt and pepper to taste
1/2 cup grated Locatelli for the table

1. Place rinsed chicken breasts in a large soup pot and cover with 8 cups of chicken broth. Add chopped carrots, celery and onions. bring soup to a boil. Reduce heat, cover and simmer for one hour.
2. Remove chicken breasts and shred using a fork and knife(meat will be too hot to handle with your hands). Discard any/all bones and return chicken to soup pot. Add chopped parsley, salt and pepper to pot and cook down uncovered for 10 minutes. Add chopped escarole and turn off the heat. Let soup sit for 10 minutes prior to serving. Garnish with a bit of freshly grated romano cheese.





7. Mushroom and Sausage Ragu over Pureed Cauliflower
Originally published in Cooking Light October 2010

• 1 1/2 tablespoons olive oil, divided
• 8 ounces hot turkey Italian sausage
• 1/2 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 large garlic cloves, minced
• 1/4 teaspoon kosher salt, divided
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups water
• 1 head of cauliflower
• 4 ounces cream cheese
• 1 tablespoon butter

Preparation

1. Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

2. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
3. Bring 3 cups of salted water to a boil in a medium saucepan. Add cauliflower, stirring well. Reduce heat to medium, and simmer 10 minutes or until tender, stirring occasionally. Drain, return cauliflower to pot and use a potato masher to incorporate 1/8 teaspoon salt, cream cheese, and butter. Serve  sausage mixture over top and enjoy this rich flavors together.