By Jane Morgan
Happy (almost) spring! I love this time of year because it means we are finally getting into my favorite season for produce and cooking. So many special vegetables will be popping up soon, and I can’t wait. Right now I’m craving really bright and acidic food to get me through the end of winter, and I’m sharing the recipes for two dishes I’ve been making on repeat.
I hope you enjoy!
COTTAGE CHEESE WITH ORANGES AND TOASTED PISTACHIOS
This is easily my favorite breakfast of all time. It’s light but still filling, and is a great way to take advantage of the late-season citrus that’s amazing right now. Cottage cheese is really underrated and has a bad rap as a boring diet food with mysterious gelatinized fruit. Here, it’s doctored up with some high-quality ingredients and strikes the perfect balance of tangy, creamy and savory. It comes together in less than five minutes, and tastes like sunshine.
- 1/2 cup cottage cheese (Good Culture is the best I’ve ever had, if you can find it)
- 1 orange or blood orange, peeled and cut into thin rounds
- 1/4 cup shelled raw pistachios
- Drizzle of olive oil
- Chili flakes, for serving
- Flaky salt, for serving
- Win a small skillet over medium heat, toast your pistachios, stirring often, until golden, about 5 minutes.
- Meanwhile, assemble the rest of your bowl! Use the cottage cheese as your base and top with the sliced oranges. When your pistachios are toasted, add them on top, and finish with a drizzle of olive oil, flaky salt, cracked black pepper, and chili flakes.
LEMONY CAULIFLOWER PASTA WITH GREENS
This is the most-requested pasta recipe I’ve developed. It’s what my friends want to eat 90 percent of the time I have them over for dinner, and I crave it all the time, too. It’s also a great recipe to sub in pasta alternatives, like chickpea or whole grain. I love making extra, and eating it cold throughout the week for lunch with more arugula and lemon squeezed in.
- 1 head cauliflower or Romanesco, chopped and broken into small florets
- 1/4 cup olive oil
- 1 lb. pasta of your choice
- 4 cloves garlic, thinly sliced
- 1 bunch kale, chopped
- 1 lemon, zested and juiced
- 1 large handful of arugula
- Grated parmesan (optional)
- Chili flakes (optional)
- Preheat oven to 400.
- Toss cauliflower florets on a sheet pan with 2 tablespoons olive oil, and salt and pepper to taste. Roast, stirring once halfway through, until super golden and crispy, about 20 minutes or so depending on the size of your florets.
- Meanwhile, set a pot of well-salted water to boil. When it’s boiling, add pasta and cook until just shy of al dente. Reserve 1 cup of pasta water, and drain.
- While your pasta is cooking, add the remaining 2 tablespoons olive oil to a large skillet or Dutch oven set over medium heat. Add garlic, and sauté until it’s just starting to turn golden. Then add kale, season with salt and pepper, and sauté, stirring occasionally, until wilted and some pieces are starting to get crispy.
- When the cauliflower is finished cooking, add it to the kale and stir to incorporate. If your pasta is still cooking, turn heat to low.
- When your pasta is just shy of al dente, add it along with ½ cup of the reserved pasta water to the skillet with the vegetables, and turn heat back up to medium. Add parmesan, arugula, lemon juice and lemon zest. Stir constantly to incorporate until the pasta is glossy, adding more pasta water if needed and adjusting seasoning to taste. Serve with chili flakes and more parmesan.
Jane Morgan is a personal chef, caterer, recipe developer and writer from Destin currently living in Brooklyn. You can see more of her recipes on Instagram @janecooksforyou. And sign up for her newsletter at janedeanmorgan.com/newsletter.