Recipe Roundup - Spring Break Box

Roasted Roots with Green Salsa

Roasted Roots with Green Salsa

We are totally over winter, just to be clear. However, one thing we will miss is all of the savoury and soul-warming root vegetables and squashes filling our plate. This dish is a bit of a transition into spring with beautiful roasted root vegetables paired with a fresh tomatillo salsa.

3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
5 scallions, roots trimmed
1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
1–2 green chiles (such as serrano or jalapeño), finely chopped
¼ cup fresh lime juice
Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)



1.  Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.

2.  Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).

3.  Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.



Braised Chicken Thighs

Braised Chicken Thighs with Olives and Herbs

Yes to everything in this dish. The weight is perfect for this mid-bodied wine, and the olives bring out all of the savoury-earthy tones as well. Not to mention it is totally a Wednesday-budget kind of meal. Love it.


4–6 bone-in, skin-on chicken thighs
Kosher salt, freshly ground pepper
1 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
6 garlic cloves, smashed
1 cup canned diced tomatoes
1 cup Smoked Paprika and Sun-Dried Tomato Potlikker
1 tsp. crushed red pepper flakes
⅓ cup pitted Kalamata olives, halved
¼ cup coarsely chopped oregano
¼ cup coarsely chopped parsley
2 tsp. finely grated lemon zest


1.  Pat chicken dry with paper towels; season with salt and pepper on both sides.

2.  Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in skillet and cook, undisturbed, until skin is crisp and golden brown, 8–10 minutes. Turn chicken over and cook on other side until golden brown, 5–7 minutes. Using tongs, transfer chicken to a plate, leaving fat behind.

3.  Add onions and garlic to skillet. Cook, stirring often, until onions are translucent and beginning to brown at the edges, 6–8 minutes. Reduce heat to medium-low and stir in tomatoes. Cook, stirring occasionally, until mixture is jammy, 5–7 minutes. Stir in potlikker and red pepper flakes, season with salt and pepper, and bring to a simmer.

4.  Return chicken to skillet, arranging skin side up. Cover skillet and simmer until chicken is tender and cooked through (an instant-read thermometer inserted into the thickest part of thighs should register 165°), 15–17 minutes.

5.  Uncover skillet; scatter olives, oregano, parsley, and lemon zest over chicken.




Skillet Cheesesteak

Skillet Cheesesteak with Broccoli Rabe

This recipe is a little high/low as yes, cheesesteak is a more accessible way to eat beef, but with lemony rabe and a nice cut of steak this is still a classy dish.


1lb. boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
1 Tbsp. extra-virgin olive oil, plus more
3 garlic cloves, thinly sliced
1 bunch broccoli rabe (about 1 lb.), cut into 1"–2" pieces
⅓ cup thinly sliced drained Peppadew peppers in brine
2 tsp. finely grated lemon zest
3 oz. pepper Jack, coarsely grated
1 Tbsp. fresh lemon juice


1.  Season steak all over with salt and pepper, then rub with 1 Tbsp. oil. Heat a dry large skillet, preferably cast iron, over medium-high. Cook steak, turning every minute or so and propping up on its fat cap to brown, until rare (an instant-read thermometer inserted into center should register 115°–120°), 5–7 minutes. Transfer to a plate.

2.  Add more oil to fat remaining in pan to make 2 Tbsp. fat total (leave the crispy bits!). Reduce heat to medium; cook garlic, stirring often, until golden, about 1 minute. Add broccoli rabe, season with salt and pepper, and cook, tossing occasionally, until slightly wilted and crisp-tender, about 3 minutes. Add ¼ cup water and cook, stirring often, until liquid is cooked off and broccoli rabe is tender, about 3 minutes. Remove from heat and stir in pickled peppers and lemon zest. Season with salt and pepper.

3.  Heat broiler. Slice steak ¼"–½" thick; shingle over vegetables in the center of skillet. Drizzle any juices on plate over vegetables. Scatter cheese over steak; broil until cheese is melted and browned in spots, about 3 minutes. Drizzle lemon juice over vegetables just before serving.

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