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Pasta with Shaved Brussels Sprouts and Pancetta
Pasta with Shaved Brussels Sprouts and Pancetta
Bring a large pot of water to boil. Season generously with salt.
Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade), or slice them carefully on a mandoline. You can also slice them as thin as possible with a knife.
Heat a large skillet (14-inch if you have one) over medium-high heat and add the olive oil. Add the pancetta and cook for about 5 to 6 minutes, until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. (If you don’t have enough room in your pan to create space, you can remove the pancetta with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.
Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.
When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve.
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Spinach, Leek and Feta Cheese Fritatta
Spinach, Leek and Feta Cheese Fritatta
Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
Cut into wedges and serve.
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Roasted Murasaki Sweet Potato Wedges with Sesame Soy Glaze
Often called Japanese sweet potatoes or Korean yams, Murasaki Sweet Potatoes have a distinctive reddish-purple skin and a creamy white interior. They are denser and starchier than typical orange-fleshed sweet potatoes, resulting in a rich, sweet taste that caramelizes beautifully when cooked. Their texture is creamy yet firm, and they hold up well to roasting, baking, and steaming. Leave the skin on for an easier and faster prep.
Japanese Sweet Potatoes:
Sesame Soy Glaze:
Toppings: