Food Network Magazine - (11)November 2020

weeknight

cooking

CAVATELLI WITH CAULIFLOWER

AND CHICKPEAS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt

3 tablespoons extra-virgin olive oil

½ head cauliflower, roughly chopped

1 15-ounce can chickpeas, drained and rinsed

2 cloves garlic, finely chopped

¼ teaspoon red pepper flakes

12 to 14 ounces frozen cavatelli

1 tablespoon unsalted butter

1 5-ounce package mixed baby greens (such as arugula,

spinach, tatsoi and chard)

¼ cup grated parmesan cheese

1. Bring a medium saucepan of salted water to a boil. Meanwhile,
   heat 2 tablespoons olive oil in a large dutch oven or wide pot
   over medium-high heat. Add the cauliflower in a single layer and
   cook, without stirring, until browned, about 5 minutes. Stir well,
   season with salt and cook, stirring occasionally, until browned all
   over and tender, 7 to 10 minutes. Push to one side of the pot and
   add the remaining 1 tablespoon olive oil and the chickpeas. Cook
   the chickpeas, stirring, until toasted, about 5 minutes. Stir in the
   garlic, red pepper flakes and a pinch of salt.


2. Meanwhile, add the cavatelli to the boiling water and cook as
   the label directs. Reserve 1 cup cooking water and then drain.
   Add the pasta, butter and ½ cup cooking water to the dutch
   oven and cook, stirring, until the pasta and cauliflower are well
   combined. Add the baby greens in two batches, stirring, and cook
   until just wilted, 30 seconds to 1 minute. Remove from the heat.


3. Stir 2 tablespoons cheese into the pasta, adding more cooking
   water if the pasta is too dry; season with salt. Divide among
   bowls and top with the remaining 2 tablespoons cheese.
   Per serving: Calories 420; Fat 17 g (Saturated 5 g); Cholesterol 19 mg;
   Sodium 629 mg; Carbohydrate 52 g; Fiber 9 g; Sugars 6 g; Protein 15 g

SAVORY FRENCH TOAST

WITH SWISS CHARD AND EGGS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

3 tablespoons extra-virgin olive oil

1 small onion, thinly sliced

1 cup cherry or grape tomatoes

1 large bunch Swiss chard, chopped

(leaves and stems separated)

Kosher salt and freshly ground pepper

7 large eggs

½ cup whole milk

1 tablespoon finely chopped fresh sage

4 1-inch-thick slices brioche

4 slices jarlsberg or gruyère cheese (about 3 ounces)

¼ cup hot honey

1. Preheat the oven to 200 ̊. Heat 1 tablespoon olive oil in a large
   nonstick skillet over medium-high heat. Add the onion, tomatoes
   and chard stems and cook until the vegetables are softened, about
   5 minutes. Add the chard leaves and cook, stirring, until wilted,
   about 3 minutes; season with salt and pepper. Transfer to an
   ovenproof dish and keep warm in the oven. Wipe out the skillet
   and return to the stovetop.


2. Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and ½ teaspoon
   salt in a baking dish. Lay the bread in the dish, flipping the slices
   once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet
   over medium heat. Carefully lift the bread from the egg mixture,
   letting the excess drip off. Cook in the skillet until golden, about
   3 minutes per side. Transfer to a baking sheet, top each with a slice
   of cheese and melt in the oven.


3. Wipe out the skillet and heat the remaining 1 tablespoon
   olive oil over medium-high heat. Crack in the remaining 4 eggs
   and cook until the whites are set, about 5 minutes. Divide the
   French toast among plates. Top each with the vegetables and a
   fried egg; season with salt and pepper. Drizzle with the hot honey.
   Per serving: Calories 570; Fat 31 g (Saturated 10 g); Cholesterol 352 mg;
   Sodium 899 mg; Carbohydrate 51 g; Fiber 4 g; Sugars 24 g; Protein 23 g

80 FOOD NETWORK MAGAZINE ●NOVEMBER 2020