farro with sweet potato and kale

http://food52.com/recipes/19937-farro-with-roasted-sweet-potato-kale-and-pomegranate-seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

1. Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
2. Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
3. When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.
4. While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

spaghetti with mushrooms garlic and oil

http://www.foodandwine.com/recipes/spaghettini-with-mushrooms-garlic-and-oil

1. 1/2 cup olive oil
2. 3 cloves garlic, minced
3. 1/8 teaspoon dried red-pepper flakes (optional)
4. 2/3 pound mushrooms, sliced
5. 1 teaspoon salt
6. 1 pound spaghettini
7. 3 tablespoons chopped flat-leaf parsley
8. 1/4 teaspoon fresh-ground black pepper

1. In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Notes Variations
Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

ziti with portobello mushrooms

http://www.foodandwine.com/recipes/ziti-with-portobello-mushrooms-caramelized-onions-and-goat-cheese

1. 2 tablespoons butter
2. 4 tablespoons olive oil
3. 3 onions, chopped
4. 1 teaspoon salt
5. 1/2 teaspoon sugar
6. 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
7. 3 tablespoons chopped fresh parsley
8. 1/4 teaspoon fresh-ground black pepper
9. 3/4 pound ziti
10. 3 ounces soft goat cheese, such as Montrachet, crumbled
11. 3 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

orecchiette with indian spiced cauliflower

http://www.foodandwine.com/recipes/orecchiette-with-indian-spiced-cauliflower-and-peas

1. 2 tablespoons cooking oil
2. 1 onion, cut into thin slices
3. 2 cloves garlic, chopped
4. 1 1/4 teaspoons ground cumin
5. 1 1/4 teaspoons ground coriander
6. 1/2 head cauliflower, cut into small florets (about 4 cups)
7. 1/2 cup water
8. 1 1/2 cups canned crushed tomatoes (one 16-ounce can)
9. 1 teaspoon salt
10. 1 cup frozen petit peas
11. 1/3 cup chopped cilantro
12. 3/4 pound orecchiette

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.
2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.
3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.

ziti with roasted vegetables

http://www.foodandwine.com/recipes/ziti-with-roasted-vegetables

1. 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
2. 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
3. 1 large red onion, quartered and cut into 1/4-inch slices
4. 4 tablespoons olive oil
5. 3/4 pound plum tomatoes (about 6), quartered
6. 1 1/4 teaspoons salt
7. 3/4 pound ziti
8. 2 tablespoons chopped fresh basil or parsley
9. 1 tablespoon balsamic vinegar
10. 1/4 teaspoon fresh-ground black pepper

1. Heat the oven to 450°. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes.
2. Meanwhile, place the tomatoes cut-side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, the vinegar, the remaining 1 teaspoon salt, and the pepper.

Notes Variation Ziti with Roasted Vegetables and Cheese: Add some crumbled goat cheese or grated Fontina when you toss the ziti. Or, put the finished pasta in an ovenproof baking dish, top with either of these two cheeses, and run it under the broiler until the cheese is golden brown.

linguine with red cabbage

http://www.foodandwine.com/recipes/linguine-with-red-cabbage

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 medium red onions, very thinly sliced
3. 4 garlic cloves, minced
4. 2 pounds red cabbage, thinly sliced (8 cups)
5. 1 pound linguine
6. Salt and freshly ground pepper
7. 1 cup Greek feta cheese, crumbled (4 ounces)

1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

fried zucchini spaghetti

http://www.foodandwine.com/recipes/fried-zucchini-spaghetti

1. 1 pound small zucchini, very thinly sliced crosswise
2. 1/4 cup all-purpose flour
3. Salt
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. 3/4 pound spaghetti
6. 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
7. 1/2 cup torn basil leaves
8. Freshly ground pepper
9. Lemon wedges, for serving

1. In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

batali's roasted squash

http://www.foodandwine.com/recipes/roasted-squash-with-red-onion-oregano-and-mint

 

1. Two 2 1/2-pound butternut squash, preferably organic
2. Salt and freshly ground pepper
3. 1/2 cup extra-virgin olive oil
4. 1/4 cup red wine vinegar
5. 1 small red onion, very thinly sliced
6. 1 tablespoon dried oregano
7. 1 garlic clove, very thinly sliced
8. 1/2 teaspoon crushed red pepper
9. 1/4 cup mint leaves

 

1. 1. Preheat the oven to 450°. Slice the squash crosswise 1 inch thick; scrape out any seeds. Lightly oil 2 baking sheets and arrange the squash slices on them. Season with salt and pepper and drizzle with 1/4 cup of the olive oil. Bake for about 25 minutes, or until just tender.
   2. Combine the remaining 1/4 cup of olive oil with the vinegar, onion, oregano, garlic and crushed red pepper. Season with salt and pepper. Pour over the warm squash and let stand for 20 minutes.
   3. Arrange the squash on plates, sprinkle with the mint leaves and serve.
    

batali's vegetable and farro soup

http://www.foodandwine.com/recipes/mixed-vegetable-and-farro-soup

1. 3 tablespoons extra-virgin olive oil
2. 2 celery ribs, thinly sliced
3. 1 medium onion, thinly sliced
4. 1 medium leek, white and pale green parts only, thinly sliced
5. 1 cup farro or wheat berries
6. 1 tablespoon tomato paste
7. 2 quarts water
8. One 15-ounce can borlotti or pinto beans, drained and rinsed
9. 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
10. 1 1/2 cups frozen peas
11. Salt and freshly ground black pepper
12. 2 tablespoons thinly sliced basil
13. Juniper Grissini
    In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.

ribollita

http://food52.com/recipes/14464-ribollita

can substitute wheat berries for bread.

• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 onion, chopped
• 1/4 teaspoon crushed red chili pepper flakes
• 1 carrot, chopped
• 1 rib of celery, chopped
• 28 ounces (1 can) plum tomatoes
• 1 teaspoon fresh thyme leaves
• 1 potato, peeled and diced
• 1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
• 15 ounces (1 can) cannellini beans, rinsed and drained
• 4-6 thick slices of country bread, torn into pieces
• 4 cups water

1. Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Sweat the onions until translucent, about 5 minutes.
2. Toss in the carrot and celery with a pinch of salt and sweat the vegetables 10 minutes.
3. Meanwhile, trim the hard stem ends off the tomatoes and discard. Crush the tomatoes with your hands.
4. Pour the tomatoes (and their juices) into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes.
5. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
6. Add the canned beans and continue to simmer the soup 5 more minutes.
7. Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not at all dry.

macaroni with sausage and squash

http://www.purewow.com/entry_detail/recipe/4908?media=print

1 medium butternut squash (about 2 pounds)
4 tablespoons (1/2 stick) unsalted butter
1 pound veggie sausage
Juice of ½ lemon, plus more for seasoning
¾ pound fresh macaroni or rigatoni noodles
Salt and freshly ground black pepper
⅓ cup crumbled blue cheese
1 tablespoon finely chopped rosemary leaves, for garnish

Start to Finish: About 1 hour 40 minutes

DIRECTIONS

1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender. 2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.
3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the sausage until golden brown, using a wooden spoon to stir occasionally and break up the meat into bite-size pieces, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.
4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the sausage-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.
5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese and rosemary, then serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/4908?media=print#ixzz2MRNYM9SI