Spinach and Chickpeas

Here's a simple version from Mark Bittman.

Ingredients

Chickpeas

Spinach

Bread crumbs

Pimentón (smoked paprika)

Cumin

Garlic

Sherry vinegar

Olive oil.

Preparation

1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.

2. Add a little more oil to the pan and sauté a pound of spinach, along with 1 teaspoon each cumin and pimentón.

3. When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.

4. When you’re ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.

For a more complicated one, try this from Smitten Kitchen:

Espinacas con Garbanzos [Spinach and Chickpeas]
Adapted from Moro: The Cookbook and Lobstersquad

One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipewithout the bread (see Notes below). It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes.

Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says “you don’t have to use tomato in this recipe, but it’s so much better with it” — I can’t have it any other way.

Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it.

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

* I make all of my dried beans in the slow-cooker these days. They are perfect every time, and the flavor of fresh beans — even the sad-looking ones from grocery store bins I used — is incomparable. No presoaking, just cover them 2 to 3 inches of water and cook them 3 hours on high. (I have learned that cooking time can vary widely in slow-cookers so allot more time than you might need. I often make mine in the day or days before and let them cool in their cooking water, which is then by then very flavorful.)

** This might be my favorite ingredient on earth — it’s amazing on eggs and potatoes, too. If you can’t find it locally, Amazon and Penzeys are among a bunch of places that sell it online.

• Notes: 
  When I was done with the spinach, I’d saute the garlic (which I’d mince instead of slice) in just one tablespoon of olive oil (so you can skip 2 of the 6 tablespoons of oil, and the bread, of course) with the spices for a minute, then just add the tomato sauce and chickpeas. Skips the food processor step, too! So this would make this already uncomplicated recipe even easier.
  Also, this might taste good sprinkled with some fried bread crumbs as well as the paprika, if you’re looking for a way to work them in without overly thickening the dish.

Chickpea of the Sea Sandwich

From Apartment Therapy

A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here's a vegetarian (and vegan) alternative version for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner! 

Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna. The Monterey Bay Aquarium's Seafood Watch has the details, but basically some tuna can contain dangerous amounts of mercury and if fished improperly, can result in large quantities of bycatch of threatened and endangered species.

Chickpea of the Sea uses delicious, healthy chickpeas instead of canned tuna. The salty umeboshi vinegar introduces a seafood-like flavor, although I've heard that crumpling in some dried seaweed (like 1/2 sheet of toasted nori) is also delicious. Both can be found in well-stocked grocery stores and speciality stores that carry Japanese ingredients. I would imagine a few capers would work as well.

This recipe is based on one from The Kripalu Cookbook and has been in my mother's repertoire for 15 years. My mother is decidedly not a vegetarian, which attests to just how good this sandwich spread is! So give it a try next time you want something just a little different. It comes together in minutes, even if you go the unplugged route.

adapted from The Kripalu Cookbook. Makes two sandwiches

1 can of chickpeas, drained and rinsed
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 1/2 tablespoons umebochi vinegar
2 teaspoons celery seeds
1/4 cup chopped celery (about one rib)
2 tablespoons sliced scallions (about two scallions)
a few turns of the peppermill
a pinch of cayenne pepper (optional)

four slices whole grain bread
a few lettuce leaves, washed and dried well

Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.

Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread. Cut in half and enjoy!

Vegan Alternative: Use vegan mayo or a vinaigrette in place of the mayo.

Unplugged Alternative: Place the drained chickpeas in a bowl and mash slightly with a fork. Add remaining ingredients and stir until combined. You may want to chop the celery and onions a little finer for this version, since they won't be getting an additional chop in the processor.

Layered Lemon and Black Tea (of Coffee) Pudding

From Apartment Therapy

The addition of the nutmeg was inspired by this author's dislike for the heavy nature of eggnog which during this season is being subsituted for a mix of milk, limoncello and nutmeg. This recipe is dear to me as it combines the sunshine of California and the holidays.

A typical commercial pudding cup is about 3.5 oz. The shot glasses used in this recipe are 2.25 oz. You may be tempted to use larger glasses but I would suggest offering a variety of puddings for your guests in this smaller size. A set of six shot glasses can be purchased for about $7.

You can easily create a coffee pudding by substituting the tea for a strong coffee such as an espresso.

serves 6

Black Tea Pudding
1/2 cup strong black tea
1/2 cup milk
1/4 cup heavy whipping cream
1/4 cup or to taste caster (very fine grained) sugar
1 1/2 tablespoons (about 5 teaspoons) cornstarch

Combine all ingredients with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.

Remove from heat and spoon this first into the shot glasses. A regular pudding cup is about 3.5 oz. The shot glasses used for this recipe are 2.25 oz.

Lemon Pudding
1/4 cup lemon juice (about 2 medium sized lemons)
3/4 cup milk
1/4 cup heavy whipping cream
1/4 cup caster (very fine grained) sugar
1 1/2 tablespoons (about 5 teaspoons) cornstarch
1 oz limoncello
1/4 teaspoon nutmeg

Combine everything but the limoncello and nutmeg with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.

Remove from heat, mix in the limoncello and spoon this second later into the shot glasses. Place the mixture in the refrigerator and let cool for 30 minutes or until the glasses are cold to the touch.

Dust the top of the shot glasses with nutmeg to taste. The nutmeg paired with the lemon and milk will produce a flavor that is similar to eggnog.

* * *

Thank you so much for sharing, Melanie!

Visit Melanie's website:
Coffee Tea Gastronomy

(Images: Melanie Widmann)

• Guest Of The Kitchn
• December 28, 2011 11:00AM

Italian Macaroni Salad

From Apartment Therapy.

There are recipes that you make once in awhile. Then there are recipes you make because you're inspired by a magazine or a blog. And then there are recipes that you developed through trial and error that you eat at least once a week. This is one of those — one of the good ones.

I generally look right on past recipes for macaroni salad because they usually rely on huge spoonfuls of mayonnaise or another creamy dressing. They also rarely have any substantial serving of vegetables or herbs and instead favor celery or peas or the occasional carrot. So while I think there's absolutely a time and a place for more traditional macaroni salads, I've been making a much lighter version in the kitchen lately. Instead of mayonnaise, I use a really good olive oil and a little sea salt and pepper.

With farmers market tomatoes and basil along with a nice salty feta and your favorite olives, it's one macaroni salad you'll start relying on for stay-at-home lunches or quick weeknight dinners. In fact, maybe it'll come to replace the more ubiquitous creamy version that so many people whip up during the summer months. For a heartier main dish, I'll often throw in baked tofu or chickpeas.

Italian Macaroni Salad serves 4 to 6

2 cups little elbow macaroni
3/4 cups heirloom or plum tomatoes, diced (about 2 large tomatoes)
1/4 cup basil, julienned
1/4 cup crumbled feta cheese
small handful of your favorite seedless olives, halved
1/4 cup good-quality olive oil
Salt and pepper, to taste

Cook, rinse, and drain pasta. Be sure your macaroni noodles have cooled completely before setting out to make the salad. When the noodles are completely cool, combine all the ingredients in a large bowl.

Pour olive oil over the salad and stir to combine. Season with freshly ground pepper and kosher salt to taste. Serve. Refrigerate and cover any leftovers, and continue to enjoy for up to 3 days.

Related: Recipe: Barbeque Chicken and Macaroni Salad

(Images: Megan Gordon)

• Megan Gordon
• August 10, 2011 05:15PM

Colorful Lentil Salad with Walnuts & Herbs

From Apartment Therapy

Colorful Lentil Salad with Walnuts & Herbs
6 to 8 servings

1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
4 cups chicken broth (optional)
1/2 cup dry-packed sun-dried tomatoes
1 large yellow onion
3 bell peppers (ideally a mix of orange, yellow, and red)
3 cloves garlic
1/2 cup olive oil, divided
1 cup walnuts, toasted and chopped
1 cup flat parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
1 lemon, juiced and zested
2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
2 teaspoons flaky or kosher salt, or more to taste
Freshly ground black pepper

Rinse the lentils well and place them in a saucepan. Add the chicken broth, if using, or simply cover them with about 4 cups of water. Salt lightly. Bring to a boil then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. Test them after 20 minutes; cooking time will vary according to freshness and age of the lentils. You should turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. When the lentils are done cooking, spread them out on a baking sheet to cool.

Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.

Dice the onion, and clean out the bell peppers and dice them as well. Finely mince the garlic. Heat about 1/4 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.

Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. Grate about 1 ounce of the Parmesan cheese and stir this in as well.

In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes, the lemon juice, and the pomegranate molasses. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper.

Spread the lentils on a serving plate or in a bowl, and use a vegetable peeler to shave the remaining Parmesan into flakes. Sprinkle these over top and serve.

  

More Grain & Legume Salads from The Kitchn

Pictured above, left to right:
• Winter Wheat Berry Salad with Figs & Red Onion
• Sweet and Savory Wild Rice Salad
• Warm Chickpea Salad with Cumin & Garlic

More (not pictured above)
• Late Summer Lentil Salad
• Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese
• Five Grain Salad from Emeril Lagasse

(Images: Faith Durand)

• Faith Durand
• August 25, 2011 05:30PM

Sweet and Crunchy Quinoa Salad

From Apartment Therapy

serves 8

1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around rhe same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours.

Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside.

In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

* * *

Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy, (Brandeis 2010). Paula teaches cooking and baking classes in the Washington, DC area where she lives and all around the United States.

Related: Rosh Hashanah Desserts from The Kosher Baker - Guest Post from Cheryl Sternman Rule of 5 Second Rule

(Images: Paula Shoyer)

• Faith Durand
• April 12, 2011 05:30PM

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

From Fine Cooking


With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.Serves 6 as a main course; 10 as a side dish

1-1/2 cups quinoa, preferably red 
Sea salt 
5 Tbs. extra-virgin olive oil; more as needed 
1 large red onion, quartered lengthwise and thinly sliced crosswise 
2 Tbs. balsamic vinegar 
4 oz. arugula, trimmed and thinly sliced (about 3 cups) 
4 oz. aged Gouda, finely diced (about 1 cup) 
3 medium celery stalks, thinly sliced 
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice 
1 cup walnuts, coarsely chopped 
1 cup finely diced fennel 
3/4 cup dried cranberries 
3 Tbs. sherry vinegar 
Freshly ground black pepper 

---

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 4; Protein (g): 9; Monounsaturated Fat (g): 7; Carbohydrates (g): 34; Polyunsaturated Fat (g): 7; Sodium (mg): 350; Cholesterol (mg): 15; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 109 , pp. 50

December 30, 2010

Zucchini Bread

From Apartment Therapy

Zucchini Bread
Makes 2 loaves

1 pound zucchini (about 2 medium-sized)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup white sugar
1/2 cup brown sugar, packed
3/4 cup olive oil (or canola oil)
2 teaspoons vanilla extract
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips
non-stick spray or butter for greasing the pans

Heat the oven to 350°F. Grease two 8x4" loaf pans.

Trim the stem and root-end from the zucchinis and shred them on a box grater. Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moister from the zucchini as possible.

Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.

Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.

Bake 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Related: Summer Squash: 15 Spectacular Recipes for Zucchini, Yellow Squash, Pattypan, and More

(Image: Emma Christensen)

• Emma Christensen
• October 6, 2011 05:15PM

Egg Drop Soup

This is my father's favourite soup.

From Apartment Therapy

Despite its simplicity, homemade egg drop soup is a guaranteed crowd pleaser.

I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away.

If you hadn't already guessed, those key ingredients for egg drop soup are stock, eggs, and a bit of cornstarch to thicken things up. You can nix the cornstarch if that's not your style.

But you can also add in other ingredients of your choosing. I love some fresh ginger, star anise, and a cinnamon stick infused in the broth. If I'm eating this soup for dinner, I'll also add some tofu, mushrooms if I have them, and a handful of greens.

This recipe calls for using a bit of cornstarch in both the broth and in the eggs themselves. This is a trick I picked up from Kenji López-Alt in his recipe for egg drop soup on Serious Eats. He says that the bit of cornstarch in the eggs will inhibit protein bonds and keep the eggs from going rubbery. Since starting to follow this advice, all my egg drop soups have been silky smooth and never over-cooked.

This soup is properly an appetizer. Despite its simplicity, I guarantee that your guests will be overjoyed to see this coming when you walk out of the kitchen. This recipe will make four small cups of soup, but can be easily scaled up if you have more guests at your table. I generally use 1 to 2 cups of broth and one egg per person.

One last parting note: this is not a soup that keeps well. It's best poured straight from the saucepan into the serving bowls and then eaten as soon as it's cool enough to swallow.

Serves 4 as an appetizer or 2 for a light dinner

Base Ingredients
4 cups (32 oz) chicken or vegetable stock
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce

Flavoring Extras - Use one or all
1/2" fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6-8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso

Soup Extras - Use one or all
1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
8 oz mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced

Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.

Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.

Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.

Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer. Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Serve immediately, topped with thinly sliced scallions.

Related: Bao and Beyond: 8 Chinese Favorites

(Images: Emma Christensen)

• Emma Christensen
• October 27, 2011 07:00PM

Orzo Caramelized with Fall Vegetables & Ginger

From Apartment Therapy


serves 4 as a main dish and 6 as a side dish

Salt
1/2 pound orzo pasta
Grapeseed, peanut, or vegetable oil
1 large sweet potato (about 3/4 pound)
2 medium onions (about 1 pound), finely diced
4 cloves garlic, minced
3-inch piece fresh ginger — peeled and grated, about 1 tablespoon
6 ounces shiitake mushrooms, stems removed and caps diced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
3 big leaves chard or kale, stalks removed and leaves finely chopped — about 2 cups
Freshly ground black pepper
Parmesan, optional

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente — about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil. Set aside.

Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large sauté or frying pan (the largest you have — you want plenty of room and hot surface) over high heat. Drizzle in a little grapeseed or vegetable oil (not olive oil — you want an oil with a high smoke point) and heat until very hot. Add the sweet potatoes and arrange them in one layer. Cook them over high heat until they are beginning to caramelize and turn brown — about 4 minutes. Flip them over and cook for another 3 minutes or so.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced onions to the center of the pan and sprinkle them lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the minced garlic and grated ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Then flip and stir them and cook for another 4 minutes.

At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook all the elements together for about 3 minutes on medium heat. Then turn the heat up to high, as high as it will go.

Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook the orzo over high heat with the rest of the vegetables for about 5 minutes, letting the orzo get browned on the bottom of the pan, then scraping it up. You are developing a little more color and flavor on the pasta, and helping all the flavors combine.

Finally, toss the chopped greens into the mix and cook for 1 more minute or until the greens are barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with shavings of Parmesan if desired.

Variations
• For vegans: Leave off the cheese.
• For omnivores: If desired, render a little bacon, sausage, or guanciale fat in the beginning, and use this to cook the vegetables. Keep the meat in too. 

Related: Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts

(Images: Faith Durand)

• Faith Durand
• October 13, 2011 05:10PM

TAGS

Vegan, Recipe, Vegetarian, Main Dish, Side Dish, Autumn, Pasta, vegan-friendly