Book Review | Cheese & Wine

When I’m out shopping for Christmas presents, I have a bad habit of always ending up with something for myself, too. Yesterday I stopped in one of my favorite stores, Porte Rouge, to pick out some gifts and on display next to all of the gorgeous French dishes and tableware was a beautiful book about cheese and wine pairing. Of course it came home with me (along with presents for other people) and I read the first half in one sitting last night before bed.

Cheese & Wine is an excellent book that profiles 70 different cheeses outlining the origins, makers, and characteristics as well as complementary wines. Sprinkled throughout are suggestions for creative and interesting cheese platters that are perfect for holiday entertaining. The style is informative, approachable and friendly.

This book would make a wonderful gift for a cheese enthusiast or someone who is just starting to explore wine and cheese pairing. And, if you’re thinking “wow, that would make a great present for me!” go ahead and buy it for yourself – I won’t tell anyone.

Cheese & Wine by Janet Fletcher is available at Amazon.com for $19.56 (retail price $24.95).

Skillet Lasagna Bolognese

This recipe is going to take a leap of faith – you’ll have to take my word on it until you’ve tried it for yourself. I know what you’re thinking...

Is it any good? Yes.
Does it really taste like actual lasagna? Yes.
Is it as good as my Italian grandmother’s? Probably not.

But it’s a pretty close second when you factor in how much easier and faster it is to make than traditional baked lasagna. Try it and see for yourself!

Click here to download and print a pdf of this recipe:

Skillet Lasagna Bolognese

Chicken & Dumplings

When I was younger, my family would go to Cracker Barrel for family dinners. We would all decide on which entree we were getting and choose our two side dishes – green beans, mac ’n cheese, mashed potatoes, hashbrowns... Every single time, without fail, my brother would order “Chicken and Dumplings and Dumplings and Dumplings”.

Everyone seems to like the dumpling part of Chicken & Dumplings the best. But the rest of the recipe is important too – a creamy stew of tender chicken, herb-scented sauce and perfectly cooked vegetables.

This recipe, from Cook’s Illustrated, delivers on both components of the dish – the chicken and the dumplings. It’s one of my favorite recipes that I turn to on a snowy, cold night. The smell of this dish simmering in the kitchen is intoxicating – smelling of comfort and home. And when it’s finally ready, it’s everything you were hoping for.

Click here to download and print a pdf of this recipe:

Chicken & Dumplings

2007 Season: Recipe Wrap-up

All of the recipes from this year’s 24 box season in one convenient spot. If you would like to view the original post, enter the recipe name in the search box located at the top left corner in the gray bar.

Click on a recipe name to download and print a pdf:

Asian Steak Wrap
Baked Acorn Squash with Granola and Apples
Baked Pasta with Chard
Broccoli Pasta with Peanut Sauce
Broiled Salmon with Crisp Herbed Crust
Caramel Popcorn with Macadamia Nuts
Cauliflower & Apple Puree
Chickpea and Basil Puree
Double-Stuffed Bacon Buns
Eggplant Caviar
Feta & Mint Dip with Crudités
German Potato Salad
Homemade Basil Mayonnaise
Lasagna with Chard, Ricotta & Walnuts
Leek and Potato Frittata
Mexican Grilled Corn
One-Skillet Pasta with Chicken & Broccoli
Oven-Roasted Turkey Rueben Sandwiches
Pickled Scallions
Potato & Leek Flatbread with Roasted Garlic
Potato Gratin
Prepared Greens
Quick ’n Easy Tomato Soup
Roasted Squash and Black Bean Quesadillas
Roasted Squash Soup with Cayenne Pepper
Roasted Tomato Salsa
Salami & Arugula Sandwich with Cream Cheese
Stuffed Tomatoes with Chilled Corn and Crab Salad
Stuffed Tomatoes with Goat Cheese, Olives and Oregano
Summer Sweet Corn Soup
Tzatziki Sauce
White Bean, Kale & Chorizo Soup
Zucchini Bread

box no. 24 | contents

• Cabbage
• Broccoli Florettes
• Brussels Sprouts
• Kohrabi
• Cabbage Buds
• Butternut Squash
• Popcorn
• Beets
• Potatoes
  
• Parsnips
  
• Spinach
• Red Russian Kale
• Winterbor Kale
• Redbor Kale
• Garlic
  

The 2007 season comes to an end...

I just picked up my last box of the season – the infamous no. 24. It’s bittersweet. On one hand, I will miss the anticipation, planning our meals for the week based on the contents, figuring out what to do with some of the trickier ingredients. I will miss not having to go to the grocery store as much and I will certainly miss the taste and quality of fresh, organic produce straight from a local farm.

On the other hand, a full CSA share box for two people is a lot to contend with. It takes planning, discipline and a lot of cooking. Don’t misunderstand – we love being shareholders (we already signed up for 2008). But it’s hard work with great rewards: now I really know what “in season” means, I truly understand the connection between the weather and crops, I’ve broadened my cooking to include ingredients that I never would have on my own.

So what is the plan for 24 boxes “off-season”? I definitely plan on continuing to post. I will have more flexibility in terms of what I can post (not limited only to box ingredients!) and I will be posting more “Book ’n Cooks” as I work through my ever-expanding cookbook collection.

Thank you for reading and following 24 boxes and I hope that you will continue to read throughout the next six months until the next 24 boxes begin.

Click here to download a pdf of the Angelic Organics Farm News for box no. 24.

Quick ’n Easy Tomato Soup

Because of the Thanksgiving holiday, we didn’t receive a vegetable box this past weekend. And since next week is our last and final box of the season (no. 24!), I thought this would be a good opportunity to post a recipe with ingredients gathered from your pantry. This tomato soup has a creamy, velvety texture accomplished by creating a roux. Serve this with grilled cheese sandwiches for a satisfying and warming meal.

Click here to download and print a pdf of this recipe:

Quick ’n Easy Tomato Soup

Let’s Talk Turkey

A few fun facts about Thanksgiving turkey...

• 96% of Americans eat turkey at Thanksgiving. This year, Americans will eat about 46 million turkeys – 345,000 tons of meat
• The turkey presented on the White House lawn for a ‘presidential pardon’ undergoes four months of training, including repeated hand-feeding, in anticipation of the Thanksgiving photo opportunity
• Wild turkeys can see 320 degrees without moving their heads

Have a wonderful Thanksgiving holiday!

Source: Gourmet Magazine, November 2007
Photo: copyright istockphoto.com

box no. 23 | contents

• Red Cabbage
• Brussels Sprouts
  
• Kohlrabi
• Potatoes
• Beets
• Spinach
• Winterbor Kale
  
• Red Russian Kale
• Chard
  
• Delicata Squash
• Butternut Squash
  
• Popcorn
  

Tomorrow my husband and I will be hosting a benefit brunch at our home for the Angelic Organics Learning Center (AOLC). The cooking is generously provided by the chefs from Sunday Dinner. I wanted to take this opportunity to introduce you to the Learning Center and familiarize you with their mission and the great work that they do for the community and our future food system. The AOLC is the nonprofit sister to the Angelic Organics Farm. Farmer Bob eloquently explained the difference between the two enterprises in this week’s newsletter:

The Farm – where we cultivate & harvest vegetables
The Learning Center – where we cultivate people through relationships & educational opportunities

The Angelic Organics Learning Center helps urban and rural people build local food systems. They offer opportunities to grow healthy food and a better quality of life, connect with farmers and the land, and learn agricultural and leadership skills. The Learning Center, a nonprofit organization, reaches more than 4,000 people each year through its programs at partner farms and urban growing sites in northern Illinois and southern Wisconsin. For more information or to get involved, please visit www.learngrowconnect.org or call 815.389.8455.

Click here to download a pdf of the Angelic Organics Farm News for box no. 23.

Feta & Mint Dip with Crudités

The upcoming holiday season is a good time to have a tasty and versatile dip in your repertoire. This tangy dip made with only a few ingredients is great for cocktail parties, a potluck gathering or even an afternoon snack. You can serve this dip with crudités (shown here with carrot and kohlrabi sticks), crackers or toasted bread rounds.

Click here to download and print a pdf of this recipe:

Feta & Mint Dip with Crudités

Baked Pasta with Chard

Recipes have a way of starting as one thing and morphing into another. I had been craving a good spinach lasagna with white sauce and with all of the bags of greens we’ve been getting in our Angelic Organic boxes, I thought it would be a great recipe to post on 24 boxes. And I started from a good place – a recipe from Cook’s Illustrated. You can’t go wrong, right? Well, there wasn’t anything wrong with the recipe OR the execution, but the results weren’t what I had hoped for. The lasagna was very heavy, very cheesy, really white and didn’t let much of the spinach flavor shine. But there were some aspects of it that I liked. So, after a few trials, here is an updated, revamped recipe that started out as a lasagna and ended up as a baked pasta.

You can use any type of green here – spinach, chard, kale, etc. I happened to use baby chard. You can also substitute frozen, chopped spinach (make sure to defrost first and remove any excess moisture and/or water).

Click here to download and print a pdf of this recipe:

Baked Pasta with Chard

box no. 22 | contents

• Red Cabbage
• Broccoli Florettes
• Kohlrabi
• Lettuce
• Potatoes
• Beets
• Spinach
• Arugula
• Red Russian Kale
• Delicata Squash
• Butternut Squash
  
• Popcorn
  
• Garlic
  

Newsletter Excerpt

Bob writes... The weather has been mostly co-operative although at the moment it is windier than I like. We are now beginning season wind-up projects like putting straw mulch on top of next year’s garlic, removing the buried drip-tape irrigation lines, removing the overhead irrigation lines, winterizing tractors and trucks, and more. Primo and Juan just completed a temporary patch repair to the western side of our barn roof (with a silver tarp). Also, they will soon finish resurfacing our greenhouse floor. Each day we are usually completing a final harvest for a given crop or two. We have been particularly pleased with the broccoli florette/side shoot yields due to the warm late September and October.

Click here to download a pdf of the Angelic Organics Farm News for box no. 22.

Preparing Greens for Recipes

Fall weather brings in a mountain of greens – spinach, chard, kale, choi. This last box, we received four bags of greens! In the past few weeks, I’ve been preparing a number of recipes that call for chopped, frozen spinach (be on the lookout for a Spanakopita recipe and a recipe for Baked Pasta with Chard). But since I have a lot of fresh greens, I started blanching and chopping my own greens and using them interchangeably in recipes. You can use this technique to prepare fresh greens and immediately incorporate them into a recipe or you can freeze the already prepped greens for later use. Defrost and use just like chopped, frozen spinach.

The tool pictured above is great for pressing out excess moisture from greens. A potato ricer turns out these perfect disks of greens, ready for chopping or freezing.

Click here to download and print a pdf of this technique:

Preparing Greens for Recipes

box no. 21 | contents

• Cabbage
• Broccoli Florettes
• Radishes
• Sage
  
• Spinach
• Choi
• Kale
• Chard
• Acorn Squash
• Delicata Squash
• Popcorn
  
• Garlic
  

Newsletter Excerpt

Diana writes... Welcome to the 2007 Winter Share. For those shareholders who have extended their shares you are in for a treat. Besides storage crops such as winter squash and potatoes, we have all our cold hardy crops that sweeten with a frost. As of this date we have had a few freezes at night, leaving an icy layer on the ground and even once coating the windows of my truck. From these cold nights, most people who buy their organic veggies from the supermarket only reap the benefit of throwing on an extra blanket and snuggling into bed. Often their food is coming from California where the temps never dip low enough to sweeten their brassicas and spinach.

We never know how accurate a weather forecast will be nor how low the temperature will dip. However, we have many years experience under our belt allowing us to know the limitations for our crops that are still growing at the end of the season. Bob recently rated our remaining crops from the hardiest to the most-cold sensitive. Here they are: parsnips, Brussels sprouts, sunchokes, collards, red Russian kale, spinach, cabbage, kohlrabi, cauliflower, broccoli, arugula, radishes, choi, chard, and lettuce. At this time of the year, we are pleasantly surprised at how well the chard has been taking the frosts as well as the arugula (a new addition to our fall line up). This is the first week we are harvesting red Russian kale, a super hardy plant that gets better with the cold. Our most sensitive crop at the moment is lettuce, but it keeps growing. If it pulls through you might be seeing it in a later box.

I planted a lot of these cold hardy vegetables at the end of August, when it finally began to dry up after our record rainfall. Before I got injured in Mid-September, many of these plants were just barely getting their first true leaves. I was concerned they would never live up to their full box potential. Since my injuries, I have not gotten back into fieldwork, but I have seen the full beds of spinach and the over flowing boxes. I like the feeling I get from knowing that all those plants are growing and surviving. I am always amazed at the amount of life contained inside a little seed.

Click here to download a pdf of the Angelic Organics Farm News for box no. 21.

Caramel Popcorn with Macadamia Nuts

In my mind, caramel popcorn and Halloween go hand-in-hand. I can remember making popcorn balls with my sister to pass out to trick-or-treaters – back when you could hand out homemade treats and not worry about tainted candy scandals! This version of caramel corn becomes a decadent grown-up treat with the addition of the macadamia nuts, but the core recipe is the same: five pantry ingredients + popcorn + nuts = delicious.

Click here to download and print a pdf of this recipe:

Caramel Popcorn with Macadamia Nuts

box no. 20 | contents

• Garlic
• Onion
• Brussels Sprouts
• Kohlrabi
• Butternut Squash
• Sweet Dumpling Squash
• Spinach
• Arugula/Totsoi Mix
• Toscano (Dinosaur) Kale
• Lettuce
• Radishes
• Beets
  

After 44 boxes and close to two years, I’ve finally made peace with the fact that I don’t like all of the vegetables we receive. That’s okay. There are some things that I look at and think “I have no idea what I’m going to do with this.” In some cases, I view it as a challenge to figure out how to use this particular item. And in other instances, I’ve decided it’s better to give the item to the swap box in exchange for something that I do like and can use.

Such was the case this week with the kohlrabi and lettuce/radish bag. Greens and lettuce are my biggest box challenge and it’s something that I am going to make an effort to address next season. But for now, I think the lettuce and radishes would be better off in another shareholder’s home. As for the kohlrabi, I’m at a loss and I knew that I was going to have a busy week with work, so hopefully someone else has a fantastic recipe for kohlrabi and is happy to have the extra!

Click here to download a pdf of the Angelic Organics Farm News for box no. 20.

German Potato Salad

Traditional potato salads usually make their appearance at summertime picnics and BBQs, but when the air is chilly and temperatures drop, I’m not in the mood for a cold, mayonnaise-based salad. Fall weather calls for a hearty and warm potato salad with a slightly sweet, slightly tangy dressing and plenty of crisp bacon. This is a great side dish to serve with Oven-Grilled Turkey Reuben Sandwiches.

Click here to download and print a pdf of this recipe:

German Potato Salad

Oven-Grilled Turkey Reuben Sandwich

Whenever I go to a diner, I always order a Reuben sandwich. I love the combination of the sweet Russian dressing with the pickled sauerkraut, cheese and corned beef. But I never tried making them at home until I ran across this Cook’s Illustrated recipe. The original recipe calls for the traditional corned beef, but I used smoked turkey instead to lighten the meal. And, of course, because I don’t like caraway seeds, I skipped the rye bread and went with a hearty wheat.

One of the tricks of this recipe is making a quick “sauerkraut” by simmering cabbage (or bagged coleslaw) with vinegar and sugar. They also replaced the typical sweet dressing with a simple blend of mayonnaise and Dijon mustard. By oven-grilling the sandwiches, you can cook them all at once (and without turning them) rather than cooking them in batches on the stovetop.

Click here to download and print a pdf of this recipe:

Oven-Grilled Turkey Reuben Sandwich

box no. 19 | contents

• Onions
• Cabbage
• Delicata Squash
• Acorn Squash
• Popcorn
• Eggplant
• Spinach
• Baby Chard
• Kale
• Lettuce
• Potatoes
• Radishes
• Rutabagas
  
• Cilantro
  

Newsletter Excerpt

Bob writes… Unless you have a winter share next week is the last week. However, stay tuned for an opportunity to purchase a winter share. We plan and plant for about 1000 20-week shares, 350 12-week shares, and 800 winter shares. Besides the tragedy of Lora’s passing, this year we encountered 2 weather challenges and 1 weather plus. The challenges were the record wet August (which wiped out our carrot and tomatoes crops, amongst others) and an early frost. In any case, with the wet August and with last year’s cool fall and winter share shortage, we stopped selling winter shares early – at 600 shares.

Now, however, with the replantings after the rains and with this exceptionally warm fall, we are now confident that we can offer approx. 100 additional winter shares! And remember, that now, some cool weather and frosts helps the plants out – makes them sweeter. Here is a list of almost for sure winter box contents:

Brussels sprouts, cabbage, broccoli, kohlrabi, beets, spinach, collards, kales (including red russian, toscano, winterbor & redbor), and popcorn. And likely the box will contain some of the following: potatoes, radishes, rutabagas, winter squash, arugula, swiss chard, choi, lettuce, and onions. (bolded items are sweetened by cool weather)

These winter shares are delivered over the course of November & early December (skipping Thanksgiving week). They cost $100 (if you already have a winter share and want additional boxes, the cost is $90 each). They are sold on a first-come, first-served basis based on when we receive your clear and definitive order – by phone, email, or mail. Our contact information is Angelic Organics, 1547 Rockton Rd, Caledonia, IL 61011, 815 389 2746, CSA@AngelicOrganics.com. Act fast if you’re interested.

Click here to download a pdf of the Angelic Organics Farm News for box no. 19.

Potato & Leek Flatbread with Roasted Garlic

What goes into the oven pungent, bitter and sharp, then comes out mellow, nutty and buttery?

Roasted Garlic: one of those wonders of culinary alchemy. The taste transformation is amazing. I happen to like it fresh, too, but if you’re put off by the taste of raw garlic, you will be amazed at the flavor of roasted garlic. When you add that to the earthy flavor of the potatoes and leeks and the salty, savory Gruyére cheese, you have a winning combination.

It’s a versatile condiment. You can use it on pizza or flatbread, as I did in this recipe. Use it on sandwiches, puree it into dips and spreads, or serve it with crusty, warm bread, with or without butter.

QUICK ROASTED GARLIC
Heat oven to 375 degrees. Break the heads into individual cloves, but do not peel them. Spread them on a baking sheet, sprinkle with salt, and drizzle with oil. Bake, shaking pan occasionally, until tender, about 30 minutes. When cool enough to handle, squeeze roasted garlic from skins and mash to a paste.

Click here to download and print a pdf of this recipe:

Potato & Leek Flatbread with Roasted Garlic

Salami & Arugula Sandwiches with Cream Cheese

This sandwich is a perfect combination of strong flavors: tangy mustard; savory, spicy salami; peppery arugula; and soft, smooth cream cheese. When brought together in a sandwich, all of them work together to create a satisfying and simple meal.

INGREDIENTS
4 slices good-quality sandwich bread
8-12 thin slices of Italian salami
dijon or whole grain mustard
arugula leaves, washed and dried
cream cheese, softened

ASSEMBLY
Spread mustard on two pieces of bread. Top each piece with 4 to 6 slices of salami. Top with arugula leaves. Spread remaining two slices of bread with cream cheese. Slice in half and serve.

Click here to download and print a pdf of this recipe:

Salami & Arugula Sandwiches with Cream Cheese

box no. 18 | contents

• Onions
• Br0ccoli Florettes
  
• Butternut Squash
• Sweet Dumpling Squash
• Green Peppers
• Eggplant
• Spinach
• Chard
• Arugula
• Lettuce
• Radishes
• Sweet Potatoes
• Beets
• Daikon Radish

Quick Daikon Radish Pickles

INGREDIENTS

1 1/2 cups daikon radish,
peeled and cut into 1/2-inch dice
3/4 teaspoon table salt
1 tablespoon unseasoned rice wine vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/4 teaspoon sesame oil (optional)

DIRECTIONS

1. In a mixing bowl, toss daikon with salt. Place in a colander or sieve over a bowl, cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to a clean bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Click here to download a pdf of the Angelic Organics Farm News for box no. 18.

Baked Acorn Squash with Granola and Apples

I am always trying to think of good, healthy breakfast options that are easy and fast enough to make on a weekday morning. This recipe fits the bill in the good, healthy and easy department, but the cooking time may slow you down if you’re rushing out of the house in the morning. If you work from home, it’s a piece of cake. This recipe takes only 10 to 15 minutes of actual kitchen time (seeding, dicing, etc.), but the cook time is about an hour total. If you can’t swing this during the week, try this recipe on a weekend and you’ll have a delicious breakfast that’s good for you!

Click here to download and print a pdf of this recipe:

Baked Acorn Squash with Granola and Apples

Broccoli Pasta with Peanut Sauce

As most of you know, my favorite food is bacon. There are a few other foods that follow very close behind on my list of top 10 (most of them not much healthier) – one of them being peanut butter (case in point). But, not much further down on the list is broccoli – another favorite food. And since broccoli is such a stellar super food in terms of vitamins and nutrients, I think it offsets any negative effects of the peanut butter and the combination makes for a tasty and quick pasta dinner.

Click here to download and print a pdf of this recipe:

Broccoli Pasta with Peanut Sauce

box no. 17 | contents

• Onions
• Garlic
• Leeks
• Cabbage
• Broccoli
  
• Acorn Squash
• Sweet Dumpling Squash
• Sweet Peppers
• Popcorn
• Kale
• Baby Swiss Chard
• Lettuce
• Cilantro
• Potatoes

Did you know...

Illinois has a rich history and affinity to popcorn:

• In 2003, a group of second and third grade students from Joliet lobbied state legislature and the governor to declare popcorn the official state snack food of Illinois.
• There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.
• The world’s largest popcorn ball was unveiled in October 2006 in Lake Forest, Illinois. It weighed 3,415 pounds, measured 8 feet in diameter and had a circumference of 24.6 feet.

And how does popcorn pop?
Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.

Brussels Sprouts and M&Ms

When I was a kid, my parent’s told us that every once in a while, you might find an M&M inside of a brussels sprout. The only way to find one, of course, was to eat all of your brussels sprouts. Now I know what you’re thinking – didn’t you catch on after a while when these elusive candies never appeared? Ah, but my parents were tricky. Just often enough to keep us hooked, they would slip an M&M on to our plate and exclaim “Look! One of them must have fallen out!”. I eventually wised up and caught on to their scheme, but I never really cared for brussels sprouts – as a kid or an adult, candy or no candy.

Then last year, a stalk of them arrives in our Angelic Organics box. First off – a stalk?!? I honestly never knew how they grew; it was a revelation. My next thought – brussels sprouts, great... what am I going to do with these? But, I did some research and experimenting and found out that I actually really like them when they’re roasted. They become a completely different beast – sweet and caramely without a hint of the funk that the raw (or for that matter, canned) ones have.

When I saw these at the Green City Farmer’s market today, I couldn’t pass them up. Iron Creek Farms was also selling them in convenient pints, already cleaned and off the stalk – but what fun would that be? Now is the time to enjoy them while they’re in season. Of course you can find them all year round in the grocery store, but they don’t look like this!

box no. 16 | contents

• Onions
• Broccoli
• Butternut Squash
• Delicata Squash
• Acorn Squash
• Sweet Peppers
• Hot Peppers
• Eggplant
• Toscano Kale
• Braising/Stir Fry Mix
• Lettuce
• Thyme
  
• Parsley
• Potatoes
• Celeriac
  

Potatoes, potatoes and more potatoes

I’m a little backed up on my potato usage; I’m about two brown bags behind and we got another bag of the dirty spuds again this week! I really shouldn’t be complaining – the possibilities for potatoes are endless: soups, gratins, hashbrowns, mashed, double-baked, fried... My goal this week is to catch up and use up all of my potatoes by the time the next bag arrives.

I already started last week with a classic Potato Gratin subtly flavored with white truffle oil. The truffle oil is optional – you could replace it with a pinch of cayenne pepper for a little kick – but I love the mellow, earthy flavor and it’s a classic pairing with potatoes.

The easiest and fastest way to slice potatoes into 1/8-inch slices is with an adjustable ceramic mandoline. I purchased mine from Whole Foods for about $24.95 – much cheaper than the stainless steel professional models and it works like a charm. They’re also available on amazon.com.

Click here to download and print a pdf of this recipe:

Potato Gratin

One-Skillet Pasta with Chicken and Broccoli

We have divided duties in our household – I’m the cook and my husband does the dishes. Needless to say, there are times that, while he might enjoy the meal, he’s not too pleased with the amount of dishes it took to get there. I always try to be frugal with my dish and pot count, and I make every effort to clean as I go, but there always seem to be a flurry of activity at the very end that results in a pile of dirty dishes for Chris to clean. That’s one reason why I love this recipe – it only uses one skillet to cook the whole dish (along with knives, cutting board and measuring cups/spoons). This is also one of our staple household dishes because it tastes great. It has a lot of flavor from the garlic and sun-dried tomatoes and the broth-based sauce is pretty light, with just a touch of milk and cheese. This is a great weeknight meal that comes together easy and clean up is a breeze.

Click here to download and print a pdf of this recipe:

One-Skillet Pasta with Chicken and Broccoli