Favorite Weeknight Meal: No

For three weeks in a row, this has been our Tuesday night dinner: pasta tossed with a sautéed onion, a ton of greens, and carbonara sauce: 2 eggs whisked with 1 tablespoon lemon juice, 1/4 cup parmesan, and 1/4 cup pasta cooking water.

Why Tuesday? Tuesday is CSA pick-up day , and recent deliveries have been loaded with spinach, tatsoi, broccoli rabe and various other greens. After unpacking our CSA, instead of stashing the greens in the fridge, I plunge them into a bowl of water to soak, set a large pot of water on to boil, slice an onion, and whisk together the sauce. The whole dish comes together in about 20 minutes.

I love the addition of bacon found in classic carbonara recipes (as here , here , and here ), but it’s not missed in this version. And though the heap of greens wilts down to seemingly nothing, I know it’s there, doing all the good things a heap of greens ought to be doing.

Happy Friday, Everyone. Have a wonderful weekend.

Here’s how you make this weeknight, no-bacon, greens-loaded pasta carbonara: Gather all of your greens and …

soak them in water.

Meanwhile, put on a large pot of water and salt it generously. Find a box or bag of pasta in your pantry:

Meanwhile, gather your sauce ingredients:

Whisk together 2 eggs with 1 tablespoon lemon juice, 1/4 cup parmesan cheese, and, when the pasta is almost finished cooking, 1/4 cup pasta cooking liquid:

Sauté an onion:

Add your drained greens:

Wilt them down:

Add the pasta:

Toss with carbonara sauce:

Serve immediately with lots of fresh cracked pepper:

Description

Adapted from a favorite carbonara recipe seen previously here three times:

• Pasta Carbonara with Leeks and Lemon
• Orecchiette Carbonara with Asparagus
• Bucatini Carbonara with Leeks and Lemon

It’s pictured here with pappardelle egg noodles only because that’s what I had on hand when I decided to make/photograph this. I like this equally with linguini or bucatini.

Note: I give a range of pasta amounts because depending on how many people you’re cooking for you may want more or less pasta. And same for the greens — it’s pictured here with 1 lb. of greens, but as you can see from the photos, the greens wilt down to nothing, so 2 lbs of greens would be fine. You may have to add them incrementally if you use 2 lbs.

• Coarse salt and ground pepper
• 2 tablespoon olive oil
• 1 onion, peeled and thinly sliced
• pinch red pepper flakes
• 1 to 2 pounds greens, soaked in water to allow dirt to settle
• 1/2 to ¾ pound bucatini, linguini, or pappardelle
• 2 large eggs
• ¼ cup grated Parmigiano Reggiano, plus more for serving
• 1 tablespoon fresh lemon juice plus more to taste

1. Set a large pot of salted water (I use 1 tablespoon kosher salt) to boil. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. When it shimmers, add the onion, immediately turn the heat down to medium, season with a pinch of kosher salt, and sauté stirring occasionally, until soft and just turning to color, 7 to 10 minutes. Meanwhile, transfer greens to a colander to drain—it’s OK if some of the water clings to the greens.
2. Add a pinch of red pepper flakes to the onions and stir for 30 seconds. Add all of the greens. (Note: If you are using 2 lbs. of greens, you may have to add them incrementally to the pan.) Cook over medium to medium-high heat until greens shrink way down—use tongs to flip the greens around and help them wilt. Season with a pinch of salt. Turn off the heat.
3. Add pasta to boiling water and cook according to package instructions. Reserve ½ cup (or more) of the pasta cooking liquid. In a medium bowl or liquid measure, whisk together eggs, parmesan, and juice. Whisk ¼ cup pasta water into egg mixture.
4. Drain pasta and immediately add to the pan with the onions and greens. Pour egg mixture into pan and toss with tongs to combine, turning heat to low or medium if greens have cooled way down. Season with salt and pepper to taste. Taste. Add more lemon or more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: American, Italian

Description

Adapted from a favorite carbonara recipe seen previously here three times:

• Pasta Carbonara with Leeks and Lemon
• Orecchiette Carbonara with Asparagus
• Bucatini Carbonara with Leeks and Lemon

It’s pictured here with pappardelle egg noodles only because that’s what I had on hand when I decided to make/photograph this. I like this equally with linguini or bucatini.

Note: I give a range of pasta amounts because depending on how many people you’re cooking for you may want more or less pasta. And same for the greens — it’s pictured here with 1 lb. of greens, but as you can see from the photos, the greens wilt down to nothing, so 2 lbs of greens would be fine. You may have to add them incrementally if you use 2 lbs.

• Coarse salt and ground pepper
• 2 tablespoon olive oil
• 1 onion, peeled and thinly sliced
• pinch red pepper flakes
• 1 to 2 pounds greens, soaked in water to allow dirt to settle
• 1/2 to ¾ pound bucatini, linguini, or pappardelle
• 2 large eggs
• ¼ cup grated Parmigiano Reggiano, plus more for serving
• 1 tablespoon fresh lemon juice plus more to taste

1. Set a large pot of salted water (I use 1 tablespoon kosher salt) to boil. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. When it shimmers, add the onion, immediately turn the heat down to medium, season with a pinch of kosher salt, and sauté stirring occasionally, until soft and just turning to color, 7 to 10 minutes. Meanwhile, transfer greens to a colander to drain—it’s OK if some of the water clings to the greens.
2. Add a pinch of red pepper flakes to the onions and stir for 30 seconds. Add all of the greens. (Note: If you are using 2 lbs. of greens, you may have to add them incrementally to the pan.) Cook over medium to medium-high heat until greens shrink way down—use tongs to flip the greens around and help them wilt. Season with a pinch of salt. Turn off the heat.
3. Add pasta to boiling water and cook according to package instructions. Reserve ½ cup (or more) of the pasta cooking liquid. In a medium bowl or liquid measure, whisk together eggs, parmesan, and juice. Whisk ¼ cup pasta water into egg mixture.
4. Drain pasta and immediately add to the pan with the onions and greens. Pour egg mixture into pan and toss with tongs to combine, turning heat to low or medium if greens have cooled way down. Season with salt and pepper to taste. Taste. Add more lemon or more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: American, Italian

Find it online : https://alexandracooks.com/2017/10/06/favorite-weeknight-meal-no-bacon-pasta-carbonara-loaded-greens/

Here’s a trick to add to your entertaining repertoire: Salami and Provolone Phyllo Rolls. They come from Tieghan Gerard’s Half Baked Harvest Cookbook . In the middle of September, Tieghan made these for her book-launch celebration at her barn in the Colorado mountains, and they disappeared faster than anything on the table — hit with a drizzle of honey out of the oven, these salty-sweet flaky bites are irresistible.

The best part? You can assemble these rolls ahead of time and stash them in the fridge or freezer until needed. As I was making them, I couldn’t help but think about what else could be stuffed and rolled in these layers of phyllo? Fig jam and blue cheese? Roasted butternut squash and ricotta? Sautéed mushrooms and fontina? The possibilities are endless — follow the simple method: fold a sheet of phyllo in half, brush with butter, fill, roll, repeat, bake. I’ve never felt more prepared for the impending holiday season.

Friends, as noted above, I met Tieghan a few weeks ago, and I’m so excited to share her cookbook with you along with many more photos and stories from the few days I spent in the mountains — blue skies, snowy peaks, goats, horses … Colorado is dreamy.

In the meantime, here’s how you make these salami and provolone phyllo rolls. Gather all of your ingredients.

Fold a sheet of phyllo in half and drizzle with butter.

Brush to coat the surface, then top with provolone and salami:

Fold in the sides, then…

roll as you would a burrito:

Sprinkle with thyme, then…:

Bake for 20 minutes or until golden.

Ta-da!

Mine.

The Half Baked Harvest Cookbook :

Description

From Tieghan Gerard’s Half Baked Harvest Cookbook

Phyllo comes in various sizes. The Athens brand, for instance, sells smaller sheets: a box typically contains two rolls of 9” x 14” sheets. The Filo Factory sheets on the other hand are 18″ x 13″.

I prefer the smaller, Athens-brand sheets for this recipe — when folded in half lengthwise, the sheet becomes 14″x4.5″, and the final roll is a perfect appetizer-size portion. You can make these as large as you want, and my suggestion is to make one tester to see how you like the shape/ration of cheese to salami. If you use large sheets, you can always place two sheets on your work surface, and cut them into 13″x4.5″ strips.

I bought the Applegate Farm salami and used 2 slices + 1 deli slice of provolone per roll.

Tieghan’s tips for working with phyllo: Thaw phyllo overnight in the fridge. Prep all ingredients before opening pack of phyllo. As you work, keep the phyllo covered with a damp towel — it dries out quickly. Don’t stress over torn sheets.

Phyllo truly is very forgiving. It can feel like a pain when the sheets are sticking together and tearing. Just push on, patch the pieces back together, brush with butter as needed — it will bake beautifully in the end.

• 12 sheets phyllo, see notes, I like 9×14-inch sheets for this recipe
• 4 to 8 tablespoons unsalted butter, melted
• 12 deli slices provolone
• 12 to 24 thin slices salami, see notes
• 1 tablespoon chopped fresh thyme, plus more for garnish
• honey, for drizzling
• 1/3 cup roasted pistachios, chopped, for garnish
• flaky sea salt, for garnish

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. Place 1 sheet of phyllo dough on a clean surface and fold it in half (see notes—depending on the size of your phyllo, you’ll fold it differently. Also, keep phyllo covered with a damp towel as you work to prevent it from drying out—more notes above.) Brush surface with melted butter. Place a slice of cheese in the center of one end. Top with 1 to 2 slices salami, depending on their size.
3. Fold in the edges, then roll into a coil as you would a burrito (see photos for visual guidance). Place the roll seam-side down on the prepared baking sheet, brush the top with melted butter and repeat to make 12 rolls total. Give each roll another brush of melted butter, then sprinkle with thyme.
4. Bake for 20 to 25 minutes or until rolls are golden brown on top. Remove and drizzle lightly with honey — just a teensy bit goes a long way. Sprinkle with chopped pistachios and a little flaky sea salt, if you wish — if you are sensitive to salt, omit the sea salt garnish. Serve warm.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Oven
• Cuisine: American

Stay tuned…