RECIPES FROM REBECCA'S GARDEN
CARAMELIZED SHALLOT PASTA
Anchovies are in more recipes than most people realize. They add a wonderful amount of umami to a sauce or dressing, and this recipe really highlights that. I've made it many times, especially late night, and I love that the recipe is set up to have awesome leftovers, which works great for me with late night gigs on their way back. This recipe is even approved by my husband who hates anchovies.
ARUGULA SALAD WITH ANCHOVY DRESSING
I love anchovies and I am not ashamed. I always have a tin of anchovies in the house, and will be posting another favorite anchovy recipe at some point as well. This one is super simple, and one that I hope to make soon when my arugula gets a little bit bigger. Arugula is my favorite leafy green, big and flavorful and wonderfully paired with this anchovy dressing. If you are not into anchovies, try shaving a couple of table spoons of good parmesan cheese, a squeeze of fresh lemon juice and black pepper. It's delicious. Also Chef Roy Choy approved.
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Here is another fabulous tomato recipe for when my tomatoes are finally ripe in July. This was super easy to make, and also really good for a late night throw together meal. I made it in my cast iron skillet, which I highly recommend. If you don't have a skillet, this is the time to buy one! it's a super versatile piece of kitchen equipment that is very easy to take care of.
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Consider using really good quality fresh mozzarella. It definitely made this dish even better. And don't skip out on the basil.
GRILLED PAELLA
One of the seeds I started this past week was cilantro. It's one of my favorites, and a key component to put on the top of this grilled paella recipe when it's all finished. This may seem like a complicated recipe, but I've made it in a skillet in my oven or on the stove top. Use whatever meat or seafood you have around. Vegetarian paella is also delicious. Just make sure you use arborio rice, hard chorizo, and saffron!
SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC
Since herbs will be the first thing to be ready to use in the garden, I'm excited to use garden fresh parsley with this recipe. This is one of my favorite NYTimes recipes. I make it almost once a week. It is very garlicky, but you could always do a few less cloves if you want. The white wine is very important as it makes the delicious broth that paired with fresh parsley is perfect for sopping up with a fresh loaf of bread.
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I have modified this recipe a little:
I don't use scallions. I never seem to have them when I make this recipe, and so far I haven't missed them
the lemon is really important. don't forget it!
I do NOT broil the chicken at the end. Instead I heat a frying pan, and then sear the chicken thighs skin side down without moving them until they easily detach from the pan. This makes the skin nice and crispy and golden brown without having to wait for your broiler to get good and hot. Plus I always forget to watch the boiler after a long day of making music or teaching!
PASTA WITH ROASTED CHERRY TOMATOES
One of my favorite recipes using tomatoes from the garden is this New York Times recipe for pasta with roasted cherry tomatoes. My mother in law actually showed me this recipe first, however she roasts whole cherry tomatoes low and slow with olive oil and diced pancetta until they burst and tosses that with whatever pasta she has available in the house. Check out the read more to see a version of this recipe for those who don't have pancetta, substituting breadcrumbs and parmesan instead.