March – Sheet Pan Mushrooms, Spinach and Sausages

March – Sheet Pan Mushrooms, Spinach and Sausages

A sheet-pan dinner, also known as a traybake in other countries, is an easy and time saving option during the week. The NY Times cooking section had a recipe for sheet-pan roasted mushrooms and spinach and I wanted to…

1. add a protein and

2. compare the sheet pan to the air fryer

‘What would happen if I added the spinach for the last few minutes in the air fryer?’ I remembered seeing a recipe for sheet pan sausages and thought ‘What would happen if I added sausages to the mushrooms and spinach in the sheet pan?’

Hmm…It would be a one pan dinner. Something we all could use during the week. 

I am going to share this with the Fiesta Friday group party. It’s Fiesta Friday # 371 and I am the co-host with Angie. Come on over to read the other posts with creative recipes, craft or gardening ideas.

So, here it is from start to finish.

Ingredients:

  • 1 lb. cremini mushrooms (or any combination that looks interesting and wonderful), trimmed and sliced thickly
  • 1 small onion, sliced into wedges
  • 4 garlic cloves, peeled and chopped finely
  • 2 tablespoons olive oil, plus more as needed (I only used 1 tablespoon for the air fryer)
  • 4 Italian sausages or any kind that are your favorite
  • Kosher slat and freshly ground pepper
  • 5-6 large handfuls of baby spinach – about 2 6-oz containers

Method:

  1. In a large bowl toss the mushrooms, onion, garlic with the olive oil until everything is evenly coated

For the oven:

  1. Preheat your oven to 425 degrees F. Line a sheet pan with foil or parchment paper.
  2. Spread the mushrooms and onion on the lined pan, nestle the sausages among them. After 10 minutes, turn the sausages over.
  3. Roast for 20 minutes total.
  4. Then add the spinach to the sheet pan (if not using sausages you may want to add a bit more oil to coat the spinach), tossing with the mushrooms and roast until wilted, about 5 more minutes total. Turn and toss the spinach and mushrooms after 3 minutes. Serve hot or at room temperature.

Note: we found that the sausages added enough additional oil that none was needed.

Mushrooms, onion, and sausages

Mushrooms, onion, and sausages – before

Mushrooms, onion, and sausages

Mushrooms, onion, and sausages – after

For the air fryer: 

  1. Set the air fryer to 370 degrees F for 20 minutes (see my post about air fryer mushrooms here)
  2. After 15 minutes add the spinach and toss to combine, you may need to add a spritz of olive oil.
  3. After 3 minutes, toss again.

I didn’t use the sausages in the air fryer although there is no reason they wouldn’t work.

Air fryer spinach and mushrooms

Air fryer spinach and mushrooms

And here are the ones cooked on the sheet pan:

Sheet pan spinach and mushrooms with sausages

Sheet pan spinach and mushrooms with sausages

Both methods were easy and resulted in a delicious side dish or meal. My husband preferred the sheet pan dinner, he found the mushrooms meatier. I liked the slight crispness and lighter air fryer dinner. Without the sausages this would make a delicious vegetarian/vegan dinner, serve it with polenta or another starch. Leftover mushrooms and spinach made a lovely filling for an omelet.

Air fryer spinach and mushrooms

Air fryer spinach and mushrooms

Sheet pan spinach and mushrooms with sausages

Sheet pan spinach and mushrooms with sausages

August – Easy Refrigerator Pickled Green Beans

August – Easy Refrigerator Pickled Green Beans

I don’t know about you but, for me, it has been far too hot to pull out my big canner. My kitchen has been warm enough the last week without adding to it. Hence this recipe for easy refrigerator pickled green beans. The pickled beans won’t last as long as regular hot water canned beans, but 6 months is plenty of time to enjoy the harvest. They also taste a lot fresher and have a better texture.

As I said in an earlier post, I came home from a week away to find about 10 pounds of green beans had been harvested in my absence. That’s a lot of green beans. We ate a good percentage of them immediately…roasted green beans with garlic and olive oil, simply steamed green beans with coarse salt and olive oil, and in a Greek green bean salad.

Fresh beans

Fresh beans – these were all bush beans

The purple ones turn greenish when cooked. They were among the earliest to mature in my garden and were very prolific.

Oven Roasted Green Beans with Garlic and Olive Oil

Oven Roasted Green Beans with Garlic and Olive Oil

I still had a fair amount of green beans left over after 3 meals. I certainly didn’t want to waste them or throw them into the compost heap.

We like minced pickled green beans on top of avocado toast, it adds a welcome sharp note to the richness of avocado (especially when topped with a soft poached egg). You can also chop them, add a good spoonful of sour cream, and use them as a sauce for steamed or boiled green beans. Or, eat them out of the jar with a slice of sharp cheddar.

This recipe makes enough pickled beans to fill 3-4 16 oz canning jars.

Ingredients
  • 6-7 cups of blanched green beans 
  • 1 c white vinegar
  • c apple cider vinegar
  • 3 c water
  • 1/4 c sea salt
  • 1 T sugar
  • 4 cloves garlic, peeled
  • 4 sprigs of fresh herbs such as dill, mint, tarragon or thyme
  • 1 tsp black pepper corns (I used smoked ones)
Method:
  1. Sterilize your jars and lids by placing them in boiling water for 10 minutes or running them through the dishwasher. Cool upside down on a clean dish towel.
  2. First, make the brine. Bring water, both vinegars and salt, and sugar to a simmer, stirring until all salt is dissolved. Remove from the heat and cool.
  3. Blanch the green beans by adding them to simmering salted water and cooking for 3 minutes. Drain and cool in a colander. I usually add a handful of ice on top of the draining beans and run cold water over them to stop the cooking. Spread them out on paper towels or a clean dish towel to cool completely.
  4. Place a garlic clove, herb sprig and 1/4 of the peppercorns in each jar.
  5. Pack the green beans into the jars as tightly as possible.
  6. Fill the jars with brine to within 1/4 inch of the top, close the jars tightly.
  7. Place in the refrigerator, they will be ready in about 2 weeks and will last for several months.

 

Quick Refrigerator Pickled Green Beans

Quick Refrigerator Pickled Green Beans

I had enough green beans for 3 pint sized canning jars with brine leftover. So I blanched the remaining snap peas from the harvest (only 1 minute this time). I added a slice of fresh ginger and sprig of mint to the one remaining pint jar and filled it with the snap peas. There was just enough brine to cover them to the top.

Snap and Snow Peas

Snap and Snow Peas

 

Quick Refrigerator Pickled Snap Peas

Quick Refrigerator Pickled Snap Peas

Maybe some of you also have a glut of beans from your yard or the farmer’s market…

Just in case you do, I am taking this to Fiesta Friday $343 over at Angie’s. This week I am helping by co-hosting. Head on over to join or check in on the virtual party. You’ll find lots of recipes, both sweet and savory, in addition to craft and decorating ideas.

August – Greek Green Bean Salad

This easy salad would also be excellent with other cooked vegetables, zucchini comes to mind. I came back from a week away with a plethora of both green beans and snap peas harvested by my assistant gardener husband, I used a mixture of both.

Greek Green Bean Salad

Greek Bean Salad

Add cooked white beans or garbanzos or even canned tuna for a complete meal. Since I have a family member that doesn’t enjoy feta, I added a slice when serving rather than mixing it into the salad. This salad is certainly vegetarian but could be vegan if you leave out the feta and anchovy.

Ingredients:

Green Bean Salad

  • 1 ½ pounds fresh green beans, or mix of green beans and snap peas
  • ½ of a medium red onion, minced
  • ½ cup feta cheese (optional)
  • 1 tablespoon fresh minced mint leaves (or oregano)
  • 1 cup cherry tomatoes sliced in half
  • ½ cup pitted kalamata olives, well drained
  • Additional mint leaves for garnish

Vinaigrette

  1. ¼ cup olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dijon mustard
  6. 1 garlic clove finely minced
  7. 1 finely minced anchovy (optional)
  8. Salt and pepper to taste

Method:

  1. Bring a pot of well salted water to boiling. Add the trimmed green beans and cook until crisp tender. The time will depend on the size and freshness of your beans, mine were cooked for 6 minutes.
  2. Drain in a colander and run cold water over them to stop the cooking. Spread on a layer of kitchen towels or paper towels until completely cool.
  3. Combine the vinaigrette ingredients in a small jar and shake until well mixed.
  4. Place the cooled green beans, cherry tomatoes, chopped red onion, chopped fresh mint or oregano leaves, and olives in a large bowl. Toss with the dressing and place the feta, either crumbled or sliced, on top.
  5. Garnish with additional fresh mint or oregano.

This salad can be made hours or even a day ahead. Bring to room temperature before serving.

Greek Bean Salad

Greek Bean Salad

It makes wonderful leftovers…if you have any left.

Greek Bean Salad

Greek Bean Salad

This would be a wonderful side for any kind of BBQ. We served it with a simple grilled chicken marinated in olive oil and lemon juice.

I am taking this to Fiesta Friday #342 hosted by Angie. Please add your own post to the link party and don’t forget to link your post to FiestaFriday.net and the cohost, so you can be featured. Your cohost this week is Jhuls @ The Not So Creative Cook

Have a wonderful weekend everyone.

July – Zucchini, Tomato and Rice Gratin

July – Zucchini, Tomato and Rice Gratin

This is the perfect side dish to serve when you are trying to decide what to do with yet another harvest of zucchini and summer tomatoes.

zucchini, tomato and rice gratin

zucchini, tomato and rice gratin

It is also a vegetarian main dish (that’s how we had it) with a big green salad. But you could also serve it as a side dish at a summer BBQ or as a seasonal breakfast dish with a poached or fried egg on top.

If you have the zucchini and tomatoes available, the rest of ingredients are standard pantry staples. I used brown rice but white rice would work perfectly as well. If you have some leftover rice from dinner earlier the week, this comes together quite easily.

I want to make a note about salt. Not all salts are the same. I use almost exclusively Diamond kosher salt in cooking. It doesn’t have any additives or anti caking agents. The grains are slightly larger so I would use more of it in a recipe calling for fine sea salt or regular table salt or even another brand of kosher salt. The amounts in the recipe are designed for Diamond kosher salt (yes, as one commenter reminded me, there is a difference in the grain sizes of kosher salts. Morton brand kosher salt grains are smaller). If you are using another type, please use less and taste, taste, taste. You can always add more later but an over-salted dish is difficult to reclaim.

Zucchini, tomato and rice gratin   

serves 4-6 as a side dish

Ingredients:

  • 1/3 cup of uncooked rice, cooked and cooled
  • 5 Tablespoons of olive oil
  • 1 1/2 lbs zucchini, 3-4 medium, sliced 1/4 inch thick
  • 4-5 medium tomatoes, sliced 1/4 inch thick
  • Salt and pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 medium garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1/2 cup of grated parmesan, divided in half

Method:

  1. Heat your oven to 450 degrees F. Cook your rice by you favorite method.
  2. Line 2 sheet pans with parchment paper and lightly coat them with olive oil. Spread the zucchini slices on one sheet and the tomato slices on the other, trying to not overlap the slices. Sprinkle each with salt and a few grinds of pepper.
  3. Roast the tomatoes and zucchini for 10 minutes and remove the tomatoes from the oven. Flip the zucchini slices and return the pan to the oven for another 10 minutes. Leave the oven on.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, garlic and 1/4 teaspoon of salt to the pan. Cover and reduce the heat to low. Cook until the onions are limp and tender, 15-20 minutes.
  5. Grease a shallow medium casserole dish (about 2 quart size) with a tablespoon of olive oil.
  6. In a bowl combine the onion mixture, rice, eggs, spices, 1/2 tablespoon of olive oil, and half the parmesan.
  7. Spread half the rice mixture in the bottom of the casserole, cover with half the zucchini, spread the remaining rice on top, then the rest of the zucchini, finish with the tomato slices. Sprinkle with the remaining parmesan. I was a little generous with the parmesan on top.
  8. Bake until golden brown, about 20 minutes. I found the best browning is on the shelf near the top of my oven.
zucchini, tomato and rice

zucchini, tomato and rice

This recipe was inspired from one in the the blog Smitten Kitchen, I have made my own modifications. It was originally published by SK in 2012; she adapted it from a recipe published in Gourmet in 2008. But it really feels like came from a small provincial kitchen in Italy or France. Don’t make it too fancy, it should be rustic.

June – Grilled Cauliflower with Sicilian Puttanesca Relish

June – Grilled Cauliflower with Sicilian Puttanesca Relish

Grilled Cauliflower with Sicilian Puttanesca

Grilled Cauliflower with Sicilian Puttanesca Relish

Did you know you can grill cauliflower? Well I didn’t until I recently saw a recipe for grilled and charred cauliflower. I should have thought of it really. Well, if broccoli can be grilled, cauliflower is not far behind. In the summer we grill a lot of vegetables on the BBQ (in the winter we roast), those two are our preferred ways to cook most vegetables. They develop a much deeper and often sweeter flavor as a result of the slight charring and caramelization.

This dish has a puttanesca relish with the Sicilian twist of dried fruit. Sweet and sour combinations are a classic for Sicily. The recipe is adapted from one in the New York Times for Grilled Broccoli with Apricot Puttanesca. Adapted because I only had cauliflower on hand the first time and no dried apricots. And what is puttanesca without anchovies!!! Heretical. But leave them out if you don’t like them or want to make a vegetarian option.

You need to cut the cauliflower and/or broccoli into largish chunks so it doesn’t fall though the grill. Spread the relish over it while it is still warm. We served this with a simple grilled chicken, it would be equally delicious with fish.

Note: The second time I made this I combined the cooked drained raisins, capers, olives, chiles, oregano and anchovies in the bowl of a small food processor. Processed until roughly chopped. Proceed with step 4 below.

Ingredients:

  • 1/2 cup of yellow raisins
  • 3/4 – 1 cup of unflavored rice vinegar
  • 2 tablespoons of capers, roughly chopped
  • 2 tablespoons of pitted Kalamata olives, roughly chopped
  • 1 tablespoon of marinated Calabrian chiles in oil, minced (or pickled hot cherry peppers or a good pinch of red pepper flakes)
  • 1 teaspoon of dried oregano
  • 1 teaspoon – 1 tablespoon of minced anchovies (depending on your taste, and leave out if you are vegetarian)
  • 1/2 cup of olive oil, more as needed
  • 1/4 cup of pine nuts, briefly toasted in a dry skillet (optional)
  • Juice of 1/2 large lemon
  • 2 heads of cauliflower, cut into large pieces or an equivalent amount of broccoli or a combination
  • Kosher salt as needed
  • 1 small onion or shallot, thinly sliced (optional)
Sicilian Puttanesca Relish

Sicilian Puttanesca Relish

See the note above for an optional preparation method.

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

Method:

  1. Put the dried raisins in a small saucepan, add enough vinegar to cover. Slowly bring the mixture to a simmer. Immediately remove from the heat and strain the raisins, reserving the cooking liquid.
  2. Mix the raisins with the capers, olives, chilies, anchovies, and oregano. Set aside.
  3. If using, briefly toast the pine nuts in a dry skillet, pour them out onto a small plate to cool. Watch them carefully as they burn quickly.
  4. In a separate bowl, whisk 1/8 cup of the reserved raisin cooking liquid and lemon juice with 1/2 cup of olive oil to make a dressing.
  5. Heat your grill to high (or oven to 425 degrees F). Toss the cauliflower (and/or broccoli) with olive oil to coat and lightly season with salt.
  6. Place the cauliflower (and/or broccoli) directly on the grill and cook until the outsides begin to char. Flip and cook a few more minutes or until tender. Alternately roast on a parchment paper lined baking sheet in the oven for 30-40 minutes until browned and cooked through.
  7. Remove from the grill and toss with the puttanesca and dressing until evenly coated. Transfer to a serving dish and garnish with the optional onion slices and pine nuts. Or, reserve and serve at room temperature later.
Grilled Cauliflower with Sicilian Puttanesca Relish

Grilled Cauliflower and Broccoli with Sicilian Puttanesca Relish

I think this recipe would be perfect for serving at your BBQ on the 4th of July. It can be made ahead and is delicious at room temperature.

I know this holiday will be quite strange for many of us. Here in Fort Bragg CA (there is much discussion about changing our name since General Bragg was a slave owning Confederate with a bad reputation) there will be no fireworks, no parade, no outdoor salmon feed, no craft show, and no beer or wine tasting tours of the town. It is indeed a very unsettling time to be an American.

We will celebrate with a BBQ for two out on the deck, toasting the holiday with an Aperol Spritz.

And I think the folks at Fiesta Friday will want to add this side dish to their party. It’s Fiesta Friday #335 hosted by Angie and cohosted this week by Petra @ Food Eat Love

Click on the Fiesta Friday link above to see all the treats and crafts other bloggers are bringing to the virtual party.

Stay safe, be well. Let me know how you will be celebrating this holiday.