Okay, so I really, really love it when I can put everything in one pan. Because, who wants to clean up a bunch of stinkin’ dishes after dinner? Not me. Here’s a good one for fast, fresh and simple.
This quick and flavorful one-pan dish blends shrimp, parsley and lemon juice with tomatoes. Red pepper flakes give this dinner a kick. Get your shrimp from Got Seafood and tomatoes from The Moon Farm at our farmers market Monday, June 27.
- 1 tbsp plus 2 tsp EVOO
- Course salt
- 1/8 Tsp red pepper flakes
- 3 garlic cloves sliced
- 2 tbsp le mon juice
- 6 plum tomatoes halved lengthwise and sliced 1/2 inch thick or 3 large tomatoes cut into 6 wedges
(or, a pint and 1/2 of cherry tomatoes will also work)
- 1 1/2 lb shrimp, peeled, deveined
- 2 tbsp fresh parsley chopped
In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.
Fun party trick: Ask your friends to guess how many pounds of greens went into this fabulously cheesy gratin. Three humongous bunches of kale get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and placed into a hot oven, where they sizzle and shrink down.
- 1 medium onion
- 5 garlic cloves, divided
- 2 cups heavy cream
- 1 rosemary sprig
- 1½ tsp. kosher salt, plus more
- ½ tsp. freshly ground black pepper, plus more
- 4 medium or 3 large bunches of kale and/or Swiss chard (2–2½ lb. total)
- 1 lemon
- ¼ tsp. crushed red pepper flakes
- 6 oz. high-quality sharp cheddar cheese
- ½ cup panko (Japanese breadcrumbs)
- 1 tsp. extra-virgin olive oil
Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper. Simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.
While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.
When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.
Heat a large (as large as possible—12″ is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.
Pile remaining greens on top of wilted kale, press down to compact as needed. This will look CRAZY, but the greens shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles distributing evenly over top. Sprinkle panko mixture over.
Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.
Let cool 5 minutes before serving.
This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
- 1 large bunch Tuscan kale, ribs and stems removed
- Kosher salt
- 12 oz. farro pasta or whole wheat pasta, or GF pasta
- ⅓ cup raw pistachios
- ¼ cup extra-virgin olive oil
- 1 garlic clove
- 1 oz. Parmesan, finely grated, plus more for serving
- 2 Tbsp. unsalted butter
- Freshly ground black pepper
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.