Category: Dinner

Smoked Salmon Pasta Salad

By Kaela Farrington, Lagana Pasta

There are endless ways to make this recipe your own; don’t be afraid to substitute or add more ingredients! Cucumbers, arugula, chard, green beans, green onions, chives, basil, capers, sauerkraut, or greek yogurt would all be delicious additions to this recipe. If you don’t have campanelle, you can use conchiglie, cavatelli, orecchiette, or radiatore instead.

Makes 4 servings.

Ingredients:

  • 1 lb Lagana Foods’ Campanelle Pasta
  • 1 ½ cups of corn kernels (cut from three ears)
  • 1 pint cherry tomatoes, destemmed, and cut in half
  • 8 ounces smoked salmon, torn or chopped into 1-inch pieces

Dressing:

  • 2 tablespoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon minced dill
  • 3 tablespoons minced parsley
  • Zest from one lemon, finely grated
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

In a large bowl, whisk together the mustard, olive oil, dill, parsley, lemon zest, and lemon juice. Season to taste with salt and pepper.

Cook pasta according to package directions. Drain pasta.  Transfer to the large bowl with dressing and toss until pasta is well coated. 

Add corn kernels, cherry tomatoes, and smoked salmon to pasta. Stir to thoroughly incorporate. Taste the salad again for seasoning before serving, adding more salt or pepper if needed. Serve warm or cold. Enjoy!

Chicken & Bacon Choucroute

Sauerkraut, sausages, chicken, and bacon? Yes, please!

Recipe provided by OlyKraut

Prep time: 45 mins

Cook time: 30 mins

Serves: 6-8

  • 1 Tbsp. extra-virgin olive oil
  • 3 lb. skin-on, bone-in chicken thighs (6–8)
  • Kosher salt
  • 8 oz. slab bacon, sliced ½” thick
  • 6 garlic cloves, lightly crushed
  • 2 large sprigs thyme
  • 1 tsp. juniper berries
  • 4 cups OlyKraut of your choice, rinsed, squeezed dry, divided (2 cups and 2 cups)
  • 1 cup dry white wine
  • 2 lb. sausages, such as kielbasa
  1. Place a rack in upper third of oven; preheat to 400°.
  2. Drizzle oil in a large skillet. Season chicken with salt and arrange skin side down in a single layer in skillet. Cook over medium heat until skin is golden brown around the edges, ~12 mins. Once chicken pieces have all released from skillet and slide around easily, continue to cook, shifting pieces until skin is deeply browned, 6–8 mins longer.
  3. Transfer chicken to a plate and turn skin side up. Pour off all but ¼ cup fat from skillet. Add bacon to same skillet and cook, turning once, until lightly browned, about 5 mins; transfer to a plate.
  4. Cook garlic in skillet, until golden brown, about 3 mins. Add thyme and juniper berries and cook, tossing, about 1 min. Add 2 cups sauerkraut and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, 6–8 mins. Remove skillet from heat.
  5. Place sausages in a 3-qt. baking dish and pile warm sauerkraut over. Arrange chicken thighs and bacon on top of sauerkraut. Pour in ¾ cup water and bake until chicken is cooked through and liquid is bubbling throughout, 25–30 minutes.
  6. Top with 2 cups sauerkraut and enjoy!

Two manousheh recipes

Manousheh Flatbread with Za’atar & Arugula 

By Andrea Ryan, Damoori Kitchen

  • Pizza Dough
  • 1/4 cup Za’atar
  • 1/2 cup Extra Virgin Olive Oil
  • Handful of fresh arugula 
  1. Preheat oven to 400 degrees 
  2. Roll out pizza dough until it is 1/8 inch thick. 
  3. Mix Za’atar & Olive Oil until a paste is formed. 
  4. Spread the Za’atar and oil mixture on the dough. 
  5. Bake for 12-18 minutes. 
  6. Top with fresh arugula. 

15 Minute Manoushe

By Devra Gartenstein

Try this simple, versatile, filling Lebanese street food as a snack with just the basics, or pile it up with toppings for a full meal deal.

  • 1 ball pizza dough (The Grange)
  • 2 Tablespoons olive oil (Equal Exchange)
  • 1 cup labneh (Damoori Kitchen)
  • 1/4 cup z’aatar (Damoori Kitchen)

Preheat your oven to 425F. Roll out the pizza dough to about half and inch thick and brush with olive oil (see note below). Bake for 8 to 10 minutes, until lightly browned, then remove from the oven and let stand for a few minutes. Spread the labneh in a thin layer over the cooked dough and sprinkle the z’aatar on top. Cut in 6 or 8 wedges, like pizza.

It will be wonderful just like this, but if you want to riff on the original recipe, try any (or all) of these additional toppings:

  • lamb cooked with onion, garlic, and z’aatar
  • arugula or salad greens
  • spring onions
  • peppers
  • cucumber
  • fresh mint
  • olives

Pizza dough hint: When you first take it out of the fridge, the dough will be tight and rubbery. Roll it out part way, let it stand for 5 to 10 minutes to warm up and relax, and then roll it out the rest of the way.

Spring vegetable stromboli

By Devra Gartenstein

Feel free to add meat…or just about anything.

Makes 2 to 4 servings, depending on how hungry you are.

  • 3 tablespoons olive oil
  • 1 cup chopped leeks, spring onions, or green garlic, or a combination
  • 1/2 teaspoon salt
  • 1 cup finely chopped greens or raab
  • 1 to 2 cups grated cheddar cheese (depending on how cheesy you like it)
  • 1 ball pizza dough

Preheat your oven to 425F.

Heat 2 tablespoons olive oil in a medium-size skillet. Add the leeks, spring onions, and/or green garlic, and salt. Cook on medium-low heat, stirring often, for about 5 minutes, then add the greens or raab. Continue cooking for another 5 minutes, until all the vegetables are tender and cooked down. Let the mixture stand for about 10 minutes to let some of the steam evaporate.

Roll out the pizza dough into a rectangle about 8 inches wide by about a foot long. Spread the vegetable mixture lengthwise down the center of the dough and sprinkle (or smother) it with cheese. Fold the dough around the filling, and press the edges together to seal. Brush with the remaining tablespoon olive oil

Bake for 15 to 20 minutes, until the dough is nicely browned. Serve hot.

Orecchiette with Kale and Sausage

By Kaela Farrington, Lagana Pasta

This easy pasta is easily adaptable for whatever ground meat and seasonal hearty greens you have on hand. Don’t have preserved lemons? Substitute lemons zest and some flaky sea salt.

Serves four.

  • 1 pound orecchiette pasta
  • 4 tablespoons olive oil
  • 1 pound mild Italian sausage
  • 3 cloves garlic, thinly sliced
  • 1 bunch kale, ribs removed and roughly chopped
  • 2 tablespoon preserved lemon, minced
  • 1 teaspoon red pepper flakes (optional)
  • Kosher salt & pepper to taste

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook until it
browns, about 8 minutes, breaking up the meat with the back of a spoon. Remove the sausage and
drippings and set aside in a bowl.

While the sausage cooks, bring a large pot of water to a boil. Add 2 tablespoons of Kosher salt. Add
pasta when water returns to rolling boil. Cook pasta until al dente according to package directions.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in the skillet and add the garlic.
Sauté until golden brown, about 2 minutes. Add the kale to the pan, tossing it to wilt. Use a small
amount of pasta water (white wine works too) to help cook the kale down. Add the preserved lemon
and red pepper flakes (if using) stir to combine. Season with salt and pepper.

Add the sausage and drippings back to the skillet and toss with kale. Add al dente pasta directly to the
sauce using a slotted spoon, along with 1/2 cup of pasta water. Continue cooking until pasta water is
cooked down, stirring continuously to assure the pasta is well coated. Taste and adjust seasoning.

Divide the pasta between four warmed bowls and enjoy!