Mussels with Chard and Tomatoes

A quick stew of mussels with onions, peppers, and tomatoes.

Note: Heat-seekers like me can try adding a dash of cayenne or chili flakes to the onions, peppers and stems as they're cooking for a little spice.

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 2 tablespoons olive oil
• 1 bunch Swiss or rainbow chard, ends trimmed and stems cut into 1-inch pieces and leaves into 1-inch ribbons (about 4 cups of ribbons)
• 1 medium yellow onion, thinly sliced (about 1 ½ cups)
• 1 yellow bell pepper, cut into ½-inch-thick strips
• 1 orange bell pepper, cut into ½-inch-thick strips
• Kosher salt and freshly ground black pepper
• 1 (28-oz) can whole peeled tomatoes
• 2 pounds mussels, debearded and scrubbed
• 1 tablespoon juice from 1 lemon
• ½ cup fresh chopped parsley
• Crusty bread

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the chard stems, onion and peppers and season with salt and pepper. Cook, stirring, until softened, 3 to 4 minutes. Add the tomatoes and allow to cook for a few minutes until the tomatoes soften enough to break apart with a wooden spoon or potato masher, raising the heat to bring to a simmer. Cook until the sauce begins to thicken and the tomatoes have broken down, about 6 minutes more.
   
2. Add the mussels and the chard, season with salt and pepper, cover, and allow to cook until most of the mussels open, about 3 minutes. Discard any that didn’t open. Stir in the lemon juice, then ladle into bowls and top with parsley. Serve with crusty bread for dipping.

Vegetarian Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)

Middle Eastern maqluba is a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.

Special equipment: Pastry brush

Ingredients

serves Serves 6 to 8, active time 30 minutes, total time 1 hour 10 minutes

• 1 2/3 cups basmati rice, rinsed until water runs clear
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 2 medium eggplants, cut into 1/4-inch-thick slices
• About 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium cauliflower, divided into medium florets
• 1 tablespoon butter, melted
• 3 medium ripe tomatoes, cut into 1/4-inch-thick slices
• 4 cups vegetable stock
• 2 medium cloves garlic, peeled and halved
• Plain yogurt, for serving (optional)
• Hot sauce such as sambal oelek, for serving (optional)
• Chopped fresh cilantro, for serving (optional)

Procedures

1. Adjust oven racks to middle positions and preheat oven to 400°F. Cover rice with water, stir in 1 teaspoon of salt, and let soak.
   
2. Stir together turmeric, cinnamon, cumin, coriander, and cloves in a small bowl. In a large bowl, toss eggplant slices with 3 tablespoons oil, 1/3 of the spice mixture, and salt and pepper to taste. Lay eggplant out on two rimmed baking sheets and roast, turning slices once, until eggplant is browned and tender, about 20 minutes.
   
3. In a large bowl, toss cauliflower with 2 tablespoons oil, 1/3 of the spice mixture, and salt and pepper to taste. Lay cauliflower out on a rimmed baking sheet and roast, stirring once, until cauliflower is browned and tender, about 20 minutes.
   
4. Assemble the maqluba: line the bottom of a Dutch oven with a circle of parchment paper, then brush paper and sides of pot with melted butter. Assemble tomato slices in a circle, covering bottom of pot and overlapping the slices as you go. Follow with the eggplant. Arrange cauliflower over eggplant. Drain rice thoroughly, then spread over cauliflower. Stir remaining spice mixture and 1 teaspoon salt into vegetable stock, and pour over rice. Scatter garlic pieces over top.
   
5. Place pot over high heat and bring stock to a boil, then reduce heat to low. Cover pot with a tight-fitting lid and simmer for 30 minutes. After 30 minutes, remove pot from heat, remove lid, drape a clean tea towel over top of pot, and quickly replace lid, letting dish set for 10 minutes. Quickly invert rice dish onto a large round platter; do not remove pot for 2-3 minutes. Remove pot and circle of parchment and serve maqluba with plain yogurt, hot sauce and chopped fresh cilantro, if desired.

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Special equipment

Wood and metal pizza peels, Baking Steel, pizza cutter (see note above)

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
• Kosher salt
• 1 pound fresh mozzarella, torn into rough chunks and drained
• 8 medium cloves garlic, thinly sliced
• 2 pints cherry tomatoes, split in half
• 4 to 6 ounces grated Parmesan cheese
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Repeat steps 4 through 6 for remaining pizzas.

Couscous and Mograbiah With Oven-Dried Tomatoes

Ingredients

serves Serves 6 to 8, active time 45 minutes, total time 2 hours and 45 minutes

• 16 large, ripe plum tomatoes, ?cut in half lengthwise
• 2 tablespoons muscovado sugar
• 2/3 cup (150 ml) olive oil
• 2 tablespoons balsamic vinegar
• 2 onions, thinly sliced
• 1 1/2 cups (250 g) mograbiah
• 1 2/3 cups (400 ml) chicken or vegetable stock
• a pinch of saffron threads
• 1 1/2 cups (250 g) couscous
• 1 tablespoon tarragon leaves
• 1 tablespoon nigella seeds
• 3 1/2 ounces (100 g) Labneh
• coarse sea salt and freshly ?ground black pepper

Procedures

1. Preheat the oven to 300°F / 150°C. Arrange the tomato halves, ?skin side down, on a baking sheet and sprinkle with the sugar, ?2 tablespoons of the olive oil, the balsamic vinegar, and some salt ?and pepper. Place in the oven and bake for 2 hours, until the ?tomatoes have lost most of their moisture.
   
2. Meanwhile, put the onions in a large pan with 4 tablespoons of the olive oil and sauté over high heat for 10 to 12 minutes, stirring occasionally, until they are a dark golden color.
   
3. Throw the mograbiah into a large pan of boiling salted water (as for cooking pasta). Simmer for 15 minutes, until it is soft but still retains ?a bite; some varieties might take less time, so check the instructions on the packet. Drain well and rinse under cold water.
   
4. In a separate pot, bring the stock to a boil with the saffron and a ?little salt. Place the couscous in a large bowl and add 3 tablespoons ?of the olive oil and the boiling stock. Cover with plastic wrap and ?leave for 10 minutes.
   
5. Once ready, mix the couscous with a fork or a whisk to get rid of any lumps and to fluff it up. Add the cooked mograbiah, the tomatoes ?and their juices, the onions and their oil, the tarragon, and half the nigella seeds. Taste and adjust the seasoning and oil. It is likely that ?it will need a fair amount of salt. Allow the dish to come to room temperature. To serve, arrange it gently on a serving plate, place the labneh on top (in balls or spoonfuls), drizzle with the remaining oil, ?and finish with the rest of the nigella seeds.

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Ingredients

serves Serves 4, active time 30 minutes (plus 45 minutes to make gnocchi), total time 30 minutes (plus 45 minutes to make gnocchi)

• 1 pint cherry tomatoes, each tomato split in half
• 5 tablespoons extra-virgin olive oil
• 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from about 1 large ear of corn)
• 1 small zucchini, split in half lengthwise and cut into 1/4-inch half moons
• 1 small summer squash, split in half lengthwise and cut into 1/4-inch half moons
• 1 recipe Parisian Gnocchi
• 2 tablespoon chopped fresh parsley leaves
• 2 tablespoons finely chopped chives
• 1/4 freshly grated Parmesan cheese

Procedures

1. Adjust oven rack to center position and preheat oven to 300°F. Toss cherry tomatoes in a large bowl with 1 tablespoon olive oil and garlic. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet and roast until tomatoes are tender and softened, about 20 minutes.
   
2. Meanwhile, heat 1 tablespoon oil in a large non-stick or cast iron skillet over high heat until lightly smoking. Add corn, season to taste with salt and pepper, and cook, tossing occasionally, until well-browned, about 5 minutes total. Transfer to a large plate and set aside. Wipe out skillet with a paper towel and return to high heat.
   
3. Add 1 tablespoon oil to now-empty skillet and heat until lightly smoking. Add zucchini and squash and cook, tossing occasionally, until well-browned, about 4 minutes total. Transfer to another large plate and set aside. Wipe out skillet with a paper towel.
   
4. When tomatoes have finished roasting, remove from oven and set aside. Heat remaining 2 tablespoons olive oil in now-empty skillet over high heat until lightly smoking. Add gnocchi and cook, tossing occasionally, until well-browned on all sides, about 6 minutes total. Add corn, zucchini, squash, tomatoes, and herbs to pan and toss to combine. Transfer to a serving platter or individual plates, top with grated Parmesan cheese, and serve.

Breaded Chicken Cutlets With Tomatoes and Arugula

Ingredients

serves Serves 4 to 6, active time 45 minutes, total time 45 minutes

• 4 cups stale bread cubes
• 1 1/2 teaspoons grated zest and 1 teaspoon juice from 1 lemon
• 1/2 to 1 teaspoon chopped hot red chile pepper (optional)
• 1/4 cup chopped fresh parsley leaves
• 1/2 cup grated parmesan cheese
• 1/3 cup pine nuts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 8 chicken cutlets, about 1 1/2 to 2 pounds total weight, pounded to 1/2 inch thickness (see note above)
• 4 cups ripe cherry tomatoes, halved
• 2 cloves garlic, minced (about 2 teaspoons)
• 7 tablespoons olive oil, divided
• 4 tablespoons butter
• 4 cups washed and dried fresh arugula
• Lemon wedges to serve

Procedures

1. For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped and dump mixture into a shallow bowl. Place the flour in a plastic bag and season with salt and pepper. Beat the eggs in a separate shallow bowl. Working 1 cutlet at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere. Place the breaded cutlets on a baking sheet, and refrigerate the for 1 hour to allow the crumb coating to set.
   
2. Meanwhile, place the tomatoes, garlic, 3 tablespoons of olive oil, and lemon juice in a bowl. Season to taste with salt and pepper and toss to mix well, then set aside until needed.
   
3. Adjust oven rack to center position and preheat oven to 400° F. While the oven preheats, set cutlet tray at room temperature. Line two baking sheets with aluminum foil, and divide the butter and 4 tablespoons of the olive oil between each. Place the trays into the oven until the butter is melted, about 5 minutes. Divide the chicken cutlets between the two trays and bake until golden brown on the bottom, about 15 minutes. Turn the cutlets over, return to the oven and cook until golden brown on second side, 10 to 12 minutes longer.
   
4. Place the chicken onto a platter and arrange the arugula on top. Spoon the tomato mixture over the arugula and serve immediately along with the lemon wedges.

Summer Stuffed Heirloom Tomatoes

Ingredients

serves Serves 4, active time 30 minutes, total time 45 minutes

• 4 large Brandywine tomatoes
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, chopped
• 3/4 cup chopped yellow summer squash
• 3/4 cup chopped zucchini
• 3/4 cup chopped, peeled eggplant
• 3/4 cup chopped red or green bell pepper
• 2 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 tablespoons chopped fresh basil

Procedures

1. Preheat the oven to 375 degrees.
   
2. Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
   
3. In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
   
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and sauté until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
   
5. Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
   
6. Variation: Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.

Pasta With Cherry Tomatoes and Herbed Ricotta

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1 pound dried pasta
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1/2 to 1 chili pepper such as Serrano or Thai, finely minced (optional)
• 2 pints very ripe cherry tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• 6 tablespoons finely chopped fresh basil leaves, divided
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1/4 cup grated Pecorino Romano cheese

Procedures

1. Place a large pot of salted water on to boil.
   
2. In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and chili pepper if using. Cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, season with salt and pepper, and continue to cook, stirring often, just until the tomatoes begin to soften, about 4 minutes. Remove from the heat, stir in 4 tablespoons of the chopped basil and the balsamic vinegar, then set aside.
   
3. In a small bowl, mix together the ricotta cheese, remaining tablespoon of olive oil, 2 tablespoons chopped basil, and the pecorino cheese. Season with salt and pepper and set aside.
   
4. Cook the pasta following manufacturer's direction until it is al dente. Drain, reserving 1/2 cup of pasta water and return the pasta to the pot along with the tomato mixture. Toss to mix well, adding pasta water as necessary to adjust consistency, then serve the pasta in individual bowls topped with a large spoonful of the herbed ricotta cheese on each.