Buckwheat Pasta with Summer Squash, Tomatoes and Ricotta
Adapted from a recipe by Travis Lett for Food and Wine
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash, sliced 1/4 inch thick
1 medium sweet onion, thinly sliced
1 pound tomatoes, chopped
Pinch of crushed red pepper
1/4 cup dry white wine
1 1/2 pounds dried buckwheat pasta
4 cups cooking greens, stems removed, tender leaves chopped
1 cup fresh ricotta
In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Add the pasta to the skillet along with the cooking greens, ricotta and the reserved cooking water. Toss over moderately high heat until the greens are wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.
Roasted Tomato and Shallot Salad with Goat Cheese
Adapted from a recipe by Melissa Rubel Jacobson for Food and Wine
8 small shallots, quartered
1/2 pound tomatoes, quartered
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup pumpernickel bread cubes (1/2-inch)
1 tablespoon mayonnaise
1 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
2 romaine hearts, cut crosswise into 1/2-inch ribbons, or ½ pound salad greens
3 ounces goat cheese, crumbled
Preheat the oven to 350°. In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and lightly browned. Let cool, then chop the tomatoes.
Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp. Let cool.
In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the mayonnaise, sherry vinegar and mustard and season with salt and pepper.
In a large bowl, toss the shallots and tomatoes, toasted pumpernickel croutons and salad greens with the dressing until coated. Add the goat cheese and toss gently. Mound the salad on plates and serve.