One-Dish Meals

This week we put together some springtime recipes, hoping it will bring a warming change to our weather. All can be considered “one dish meals,” and prepared in under an hour (except for the cake).

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Sausage Pizza with Spinach Salad  

Total: 50 min

Active: 40 min

Yield: 4 servings

1 lb. pizza dough, at room temp.

All-purpose flour, for dusting

1 T, extra-virgin olive oil

1/2 lb. sweet Italian sausage, casings removed

3/4 c. whole-milk ricotta cheese

1/2 c. shredded mozzarella cheese

1/2 c. shredded provolone cheese

1/3 c. grated parmesan cheese

2 cloves garlic, minced

1/4 tsp. dried oregano

1/2 small red onion, thinly sliced

4 c. baby spinach (about 2-1/2 oz.)

1 small bulb fennel, trimmed, cored & thinly sliced

1/2 c. chopped roasted red peppers

3/4 c. quartered marinated artichoke hearts, drained & halved

1 T. red wine vinegar

Kosher salt & freshly ground pepper

Red pepper flakes, for topping

Make the pizza: Place an inverted baking sheet or pizza stone on the lowest oven rack; preheat to 475 degrees F. Stretch the pizza dough into an 11-by-15-inch rectangle on a floured piece of parchment paper; trim any excess paper around the dough. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet and slide the dough and parchment onto the hot baking sheet. Bake until browned in spots, 10 to 12 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking it up into pieces with a wooden spoon, until no longer pink, about 4 minutes.

Remove the crust from the oven. Spread the ricotta on top, leaving a 1-inch border. Sprinkle with the mozzarella, provolone and parmesan; top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbling, 8 to 10 minutes. Sprinkle with the oregano.

Meanwhile, make the salad: Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, roasted red peppers, artichoke hearts and red onion in a large bowl with the vinegar and olive oil; season with salt and pepper.

Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes.

Steak Fried Rice

Total: 35 min

Prep: 20 min

Cook: 15 min

Yield: 4 servings

3 T. vegetable oil

2 large eggs

Kosher salt & freshly ground pepper

12 oz. sirloin steak, trimmed & cut into 1/2”-thick pieces

2 carrots, diced

2 stalks celery, diced

1 leek (white & light green parts only), thinly sliced & well rinsed

3 cloves garlic, minced

1 (1” pc.) ginger, peeled & minced

2 c. frozen grain-and-rice blend, thawed

2 c. sugar snap peas, halved

2 T. low-sodium soy sauce

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.

Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.

Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

Pasta Primavera with Peas, Asparagus & Kale

Total: 35 min

Prep: 20 min

Cook: 15 min

Yield: 4 servings

Kosher salt

8 oz. penne

8 oz. snap peas, trimmed & halved crosswise

1 bunch thin asparagus, trimmed & cut into 1-1/2” pcs.

1 sm. bunch kale (preferably Tuscan kale), stems removed & leaves roughly chopped

1/3 c. extra-virgin olive oil, plus more for drizzling

1 lg. bunch fresh chives, chopped

Grated zest of 1 lemon, plus 1 T. lemon juice

Freshly ground pepper

1 T. chopped fresh tarragon

1/4 c. coarsely grated pecorino romano or parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.

Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.

Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.

Snapper with Kale-Orange Salad

Total: 40 min

Active: 40 min

Yield: 4 servings

1/2 c. quinoa, rinsed

Kosher salt

4 skin-on snapper fillets (about 5 oz. ea.)

1 tsp. fennel seeds, coarsely chopped

Freshly ground pepper

3 T. extra-virgin olive oil

2 oranges, plus juice of 1/2 orange

2 T. white wine vinegar

1 sm. shallot, thinly sliced & separated into rings

1 (5 oz. pkg.) baby kale (about 8 c.)

1/3 c. toasted sunflower seeds

Combine 1-1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.

Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.

Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.

Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.

Asparagus Fettuccine Carbonara

Total: 30 min

Active: 30 min

Yield: 4 servings

Kosher salt and freshly ground black pepper

1 c. grated Parmesan, plus more for serving, optional

3 lg. egg yolks

1 lb. jumbo asparagus

8 oz. fettuccine

6 slices thick-cut bacon, cut into1/2” pieces

1/4 tsp. crushed red pepper flakes

1 clove garlic, minced

1/4 c. fresh parsley leaves, chopped

Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.

Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.

Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.

Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.

Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired. 

Poppy Seed-Chicken Pitas

Total: 40 min

Prep: 20 min

Cook: 20 min

Yield: 4 servings

3 skin-on, bone-in chicken breasts (about 2 lbs.)

Kosher salt

1 lg. orange

1/2 c. mayonnaise

1/3 c. sour cream or low-fat Greek yogurt

1 T. dijon mustard

1 stalk celery, chopped

1/2 c. chopped pecans, almonds or walnuts, toasted

1/4 c. chopped fresh chives

1-1/2 T. poppy seeds

Freshly ground pepper

1/2 c. dried apricots, chopped (opt.)

Torn lettuce leaves, for serving

4 whole-wheat pitas, halved

Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.

Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.

Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

Lemon Chiffon Cake with Strawberry Frosting

Total: 2 hr

Prep: 1 hr

Inactive: 30 min

Cook: 30 min

Yield: 8 to 10 servings

For the cake:

1-3/4 c. cake flour

1-1/3 c. superfine sugar

2 tsp. baking powder

1/2 tsp salt

1/2 c. vegetable or canola oil

6 lg. eggs, separated, at room temp.

1 T. finely grated lemon zest, plus 1 T. fresh lemon juice

For the frosting:

3/4 c. diced strawberries

2 (7.5 oz.) jars marshmallow cream

3 sticks unsalted butter, cut into pieces, at room temp.

1/2 c. confectioners’ sugar

Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.

Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.

Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.

Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners’ sugar until combined.

Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

Quote of the Week:

“Be more concerned with your character than with your reputation. Your character is what you really are while your reputation is merely what others think you are.”

~ John Wooden