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Boston Globe
18-06-2025
- Health
- Boston Globe
With so many kinds of yogurt available, how do you choose?
Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up In the United States, dairy yogurt is made primarily from cow's milk, and from any type and combination of whole, low fat, or nonfat milk, cream, and dry milk powder. In many European and Middle Eastern countries, sheep's milk and goat's milk yogurts are also available. Advertisement To make yogurt, milk is heated, then cooled to a warm temperature so bacterial cultures, specifically Lactobacillus bulgaricus and Streptococcus thermophilus , can be introduced. The cultured milk is left to sit for several hours in a warm environment, which causes fermentation to take place. The resulting lactic acid sours and thickens the milk and gives yogurt its tangy taste. (Look for recipes online and in cookbooks to make your own dairy and plant milk yogurts.) Advertisement Dairy yogurt is a nutrient-rich food, a good source of naturally occurring protein, calcium, phosphorus, riboflavin, and vitamin B12. Many brands contain added vitamin D. The beneficial bacteria used to ferment milk, as well as any other added strains, are a potential source of probiotics, which have been associated with improved digestive health. The most healthful plant-based yogurts have been fortified with desirable nutrients that the specific plant milks lack. Strawberry yogurt parfaits. Sally Pasley Vargas 'The main reasons why people eat yogurt are the protein, calcium, and live cultures,' says Nancy Oliveira, a registered dietitian and manager of the Nutrition and Wellness Service at Brigham and Women's Hospital in Boston. Classic plain yogurt has about 10 grams of protein and 20 percent of the daily value of calcium per serving, says Oliveira. Greek-style yogurt is strained of its liquid whey, which concentrates the protein but removes some calcium; one serving can have as much as 20 grams of protein and 10 percent to 30 percent daily value of calcium. Oliveira says many people All dairy yogurts and most nondairy yogurts are made with live active cultures for fermentation. The Food and Drug Administration's most recent ruling on yogurt labeling is the following: a yogurt product can be (voluntarily) labeled with the phrase 'contains live and active cultures' if the product contains a minimum of 10 million colony forming units per gram at the time of manufacture, with a reasonable expectation of 1 million CFU/g throughout the manufacturer's assigned shelf life of the product. Advertisement It is not guaranteed cultures will be active at the time you consume the yogurt nor in adequate quantities. While there is some evidence that probiotics, like those found in yogurt, can help improve the symptoms of some digestive problems, Oliveira says there are still questions as to how much survive our stomach acids to get into our intestines." She says she wouldn't recommend people eat yogurt just for the cultures. If 'variety is the spice of life,' today's yogurt options will certainly keep breakfasts interesting. You'll find yogurts made from cow, sheep, and goat milk; whole, low-fat, nonfat, lactose-free, and grass-fed cow's milk; and nut, seed, soy, oat, and coconut milk. There are Greek, Icelandic, French, Turkish, Middle Eastern, and Indian styles. Many brand names sound exotic — Noosa, Chobani, Siggi's, Icelandic Provisions, Fage, Oui, Ellenos, and Wallaby — but are made here in the United States. Want a local brand without a catchy name? Try the quality yogurts from Stonyfield Farm of Londonderry, N.H., and Sidehill Farm in Hawley. Homemade yogurt strawberry yogurt parfaits. Michele McDonald for The Boston Yogurt flavors run the gamut from plain (without added flavors or sweeteners), vanilla, coffee, lemon, and berry to the more unusual passion fruit, cloudberry, Key lime, and even Boston cream pie. Containers range from single-serving (about 5.3 ounces) to 2 pounds (32 ounces). You'll find French styles in glass jars. Textures vary widely, from thick Greek- and Icelandic-styles to drinkable yogurt. Labneh, with a texture between strained yogurt and cream cheese, is a staple in Middle Eastern countries, mostly used for dips and spreads. For plant-based yogurts to have a thick and creamy consistency like their dairy counterparts, most contain thickeners and stabilizers, such as starches, gums, and pectin. According to Oliveira, most of these additives have been used for years and are deemed safe, although people with digestive issues might be sensitive to them. Advertisement So what's a yogurt eater to choose? Your first decision is dairy or plant. The reasons for choosing one over the other include allergies, dietary needs and preferences, taste, cost, and environmental concerns. Second, decide what nutrients you're looking to get from 'Consumers should look for properties of yogurt that are important to them, such as protein, calcium, and vitamin D,' says Oliveira. For the industry as a whole, she says, 'Manufacturers are trying to replicate the nutritional profile of what's in old-fashioned dairy yogurt.' Another important consideration is your personal health or dietary issues. Oliveira has patients who must limit saturated fat, others need to reduce carbs and added sugars. 'I would recommend a low or nonfat yogurt if someone needs to control their cholesterol.' But she adds, yogurts with low protein and/or low fat are less likely to keep people satisfied very long. Protein can vary from zero to 20 grams per serving. Non-dairy yogurts containing soy or pea protein have more protein than products made from oats, almonds, or coconut. If adding calcium to your diet is important, look for products with 15 percent or more daily value, DV, of calcium. Fat content is highest in whole milk dairy yogurts, coconut, and some nut-based varieties. All yogurts have carbohydrates from naturally occurring sugar (or starch) in milk, nuts, seeds, soy, fruit, and oats and from any added sugars. Oliveira advises patients to look for products with less than 7 grams of added sugars per serving. 'It's not excessive and very doable,' she says. Be wary of products labeled zero sugar; instead of cane sugar, these contain alternative sweeteners, usually stevia extract, which has an aftertaste you may or may not like. Advertisement Let's compare some nutrition profiles: a ¾-cup serving of Stonyfield plain lowfat yogurt has 90 calories, 1.5 grams of total fat, 10 grams of total carbs (zero added sugars), 7 grams of protein, and 20 percent of the DV of calcium. Cabot Greek plain reduced fat yogurt has 130 calories, 3.5 grams of fat, 8 grams of carbs (zero added sugars), and a high 16 grams of protein and 30 percent DV of calcium. The sweetened Dannon blueberry fruit on the bottom yogurt has 120 calories, 2 grams of fat, 19 grams of carbs (11 grams added sugars), only 5 grams of protein, and 15 percent DV of calcium. Plant-based yogurts generally have less protein, calcium, and vitamin D than dairy yogurts unless they're fortified. Most have low levels of fat, except for coconut yogurt, which also has minimal protein and calcium. For those reasons, Oliveira doesn't recommend coconut yogurt, the exception being Siggi's plant-based coconut blend, which has an intriguing combination of coconut milk, pea protein, sugar, coconut oil, macadamia nut butter, starches, and flavorings. A 5.3-ounce container has 190 calories, 11 grams of fat, 12 grams of carbs (8 grams added sugars), 10 grams of protein, and 4 percent DV of calcium. Silk Almondmilk peach yogurt has 180 calories, 11 grams of fat, 19 grams of carbs (13 grams added sugars), 5 grams of protein, and 10 percent DV of calcium. Most non-dairy yogurts are flavored and sweetened. Advertisement A bowl of yogurt with granola and fruit. CHRISTOPHER TESTANI/NYT If you're eating yogurt for a healthful breakfast, lunch, or snack, choose plain yogurt or one with low added sugars. Yes, the tangy, sour flavor is an acquired taste; it's no wonder food companies introduced all kinds of tempting sweetened flavors to appeal to more consumers. But you're better off sweetening plain yogurt to your taste, adding a drizzle of honey, maple syrup, or jam, and pairing it with fruit and/or a spoonful of granola or nuts. Sweetened yogurts, particularly those that come with sprinkles, cookie pieces, or fruit purees, end up being a high-calorie, high-carb dessert rather than a healthful meal. With the multitude of yogurts on store shelves and their vastly different nutritional profiles, Oliveira says, 'You've got to be a label reader. People should know what they're eating. That's really what matters if you're eating for health. And find one you like so you'll enjoy it as well.' Lisa Zwirn can be reached at . Lisa Zwirn can be reached at
Boston Globe
13-05-2025
- General
- Boston Globe
Recipe: Celebrate spring with a super green soup of asparagus, spinach, leeks, and peas
Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas
Boston Globe
22-04-2025
- General
- Boston Globe
Recipe: Roll pizza dough into thin, crunchy crackers and top with potato and prosciutto for aperitifs or dinner
Pizza Crackers with Potato and Prosciutto Sally Pasley Vargas for The Boston Globe Serves 4 as dinner or 8 cut into pieces These thin, elongated flatbreads, which we're calling pizza crackers, topped with potato and prosciutto, are inspired by Italian lingue pizzas (lingue means ''tongue'' in Italian). They're ideal for snacking, a light lunch, or serving with an aperitif. Although the pizzas are sometimes made with a simple dough of flour, water, and salt, and brushed with a light layer of tomato sauce, this homemade overnight pizza dough (with yeast) has a lot more flavor. Just mix the ingredients and set the dough aside at room temperature to rise for 8 to 12 hours. No kneading or heavy lifting necessary. You can also buy a one-pound piece of dough at the market. The keyword here is thin. Roll the dough thinly, slice potatoes and shallots thinly on a mandoline or take your time and slice them thinly with a sharp chef's knife. Prosciutto, of course, comes thinly sliced. They all go onto the long pieces of dough with a little olive oil, baked on a low shelf in the oven (you can use a pizza stone if you have one), and then briefly crisped under the broiler to char the edges a little. The crackly pizzas are crunchy, salty, and irresistible. DOUGH 2½ cups flour 1 teaspoon fine sea salt ¼ teaspoon instant yeast (not rapid rise) ¾ cup water 2 tablespoons olive oil 1. In a bowl, mix the flour, salt, and yeast until blended. Make a well in the center and add the water and olive oil. Mix with your hands or a rubber spatula until thoroughly combined. 2. Cover the bowl with plastic wrap and set aside at room temperature to rise for 8 to 12 hours, or until at least doubled in bulk. TOPPING Extra flour (for sprinkling) ¼ cup olive oil, or more if needed 2 medium Yukon Gold or other yellow potatoes, thinly sliced on a mandoline or with a chef's knife (keep slices in a bowl of water) Flaky sea salt (for sprinkling) 2 large shallots, thinly sliced on a mandoline or with a chef's knife 4 ounces prosciutto, torn into pieces Black pepper, to taste 4 sprigs fresh rosemary, leaves removed 1. Line 2 rimmed baking sheets with parchment paper. Position an oven rack 6 inches from the broiler element. Set another oven rack at the lowest position. If you have a baking stone, place it on the bottom rack. Set the oven at 500 degrees. 2. Turn the dough out onto a floured work counter. Divide it into 4 equal pieces. Dimple the pieces with your fingertips to flatten them into an oblong shape. Cover with a kitchen towel and leave to rest for 10 minutes. 3. Use a rolling pin to roll each piece of dough into a 12-by-5-inch oblong. The dough should be almost transparent. If it snaps back, set it aside for a few minutes to rest, then roll again. Place 2 pieces on each baking sheet and brush with oil. 4. Spread a clean kitchen towel on the counter. With your hands, lift the potatoes out of the water and spread them on the towel. Cover them with another towel and pat dry. Divide the potatoes among the 4 pieces of dough, overlapping the slices. Sprinkle with olive oil and a few pinches of flaky salt. 5. Spread the shallots on top, then add the prosciutto. Sprinkle with more olive oil and sprinkle with black pepper. 6. Bake 1 sheet of the pizzas at a time. Place a sheet on the lowest oven rack. Bake for 15 minutes. Turn on the broiler. Set the sheet on the top oven rack and broil for 1 to 1 1/2 minutes, watching them carefully, or until the potato edges are a little charred and the prosciutto is crispy. Remove the pan from the oven. Turn the oven down to 500 degrees and bake the other sheet in the same way. 7. Sprinkle the pizzas with rosemary. Serve 1 per person or cut each pizza into 4 slices to serve 8 as an hors d'oeuvre or appetizer. Sally Pasley Vargas Serves 4 as dinner or 8 cut into pieces These thin, elongated flatbreads, which we're calling pizza crackers, topped with potato and prosciutto, are inspired by Italian lingue pizzas (lingue means ''tongue'' in Italian). They're ideal for snacking, a light lunch, or serving with an aperitif. Although the pizzas are sometimes made with a simple dough of flour, water, and salt, and brushed with a light layer of tomato sauce, this homemade overnight pizza dough (with yeast) has a lot more flavor. Just mix the ingredients and set the dough aside at room temperature to rise for 8 to 12 hours. No kneading or heavy lifting necessary. You can also buy a one-pound piece of dough at the market. The keyword here is thin. Roll the dough thinly, slice potatoes and shallots thinly on a mandoline or take your time and slice them thinly with a sharp chef's knife. Prosciutto, of course, comes thinly sliced. They all go onto the long pieces of dough with a little olive oil, baked on a low shelf in the oven (you can use a pizza stone if you have one), and then briefly crisped under the broiler to char the edges a little. The crackly pizzas are crunchy, salty, and irresistible. DOUGH 2½ cups flour 1 teaspoon fine sea salt ¼ teaspoon instant yeast (not rapid rise) ¾ cup water 2 tablespoons olive oil 1. In a bowl, mix the flour, salt, and yeast until blended. Make a well in the center and add the water and olive oil. Mix with your hands or a rubber spatula until thoroughly combined. 2. Cover the bowl with plastic wrap and set aside at room temperature to rise for 8 to 12 hours, or until at least doubled in bulk. TOPPING Extra flour (for sprinkling) ¼ cup olive oil, or more if needed 2 medium Yukon Gold or other yellow potatoes, thinly sliced on a mandoline or with a chef's knife (keep slices in a bowl of water) Flaky sea salt (for sprinkling) 2 large shallots, thinly sliced on a mandoline or with a chef's knife 4 ounces prosciutto, torn into pieces Black pepper, to taste 4 sprigs fresh rosemary, leaves removed 1. Line 2 rimmed baking sheets with parchment paper. Position an oven rack 6 inches from the broiler element. Set another oven rack at the lowest position. If you have a baking stone, place it on the bottom rack. Set the oven at 500 degrees. 2. Turn the dough out onto a floured work counter. Divide it into 4 equal pieces. Dimple the pieces with your fingertips to flatten them into an oblong shape. Cover with a kitchen towel and leave to rest for 10 minutes. 3. Use a rolling pin to roll each piece of dough into a 12-by-5-inch oblong. The dough should be almost transparent. If it snaps back, set it aside for a few minutes to rest, then roll again. Place 2 pieces on each baking sheet and brush with oil. 4. Spread a clean kitchen towel on the counter. With your hands, lift the potatoes out of the water and spread them on the towel. Cover them with another towel and pat dry. Divide the potatoes among the 4 pieces of dough, overlapping the slices. Sprinkle with olive oil and a few pinches of flaky salt. 5. Spread the shallots on top, then add the prosciutto. Sprinkle with more olive oil and sprinkle with black pepper. 6. Bake 1 sheet of the pizzas at a time. Place a sheet on the lowest oven rack. Bake for 15 minutes. Turn on the broiler. Set the sheet on the top oven rack and broil for 1 to 1 1/2 minutes, watching them carefully, or until the potato edges are a little charred and the prosciutto is crispy. Remove the pan from the oven. Turn the oven down to 500 degrees and bake the other sheet in the same way. 7. Sprinkle the pizzas with rosemary. Serve 1 per person or cut each pizza into 4 slices to serve 8 as an hors d'oeuvre or appetizer. Sally Pasley Vargas
Boston Globe
08-04-2025
- General
- Boston Globe
Recipe: For Passover, roast chicken pieces on a bed of vegetables and tuck in asparagus at the last minute
Serves 6 A one-pan chicken dish for Passover begins with shallots, potatoes, fennel, and carrots roasted until almost tender. The vegetables are topped with chicken pieces (cut up a whole chicken or use parts) with some chicken stock and a touch of vinegar added to the pan. When they finish roasting, the delicious juices produce a flavorful sauce. Add short lengths of asparagus to the vegetables at the last minute. To keep the spears bright and appealing, steam them on the stovetop while the chicken roasts. Toss everything together and serve in a deep platter or straight from the pan garnished with pretty fennel fronds. That was easy! 1 lemon 8 shallots, halved or quartered, if large 8 baby potatoes, halved 1 bulb fresh fennel, stalks trimmed (save the fronds), bulb quartered, cored, and thickly sliced 6 slim carrots, cut into 3-inch lengths 4 cloves garlic, unpeeled and whole Salt and pepper, to taste 4 sprigs fresh thyme 2 tablespoons olive oil 1 cup chicken stock 1 tablespoon white balsamic vinegar or white wine vinegar 1 whole chicken cut into 8 pieces, or a combination of 2 bone-in, skin-on breasts and 4 bone-in, skin-on thighs Extra olive oil (for brushing) 10 spears fresh asparagus, woody ends removed, spears cut into 3-inch pieces Fennel fronds (for garnish) 1. Set the oven at 425 degrees. Have on hand a large roasting pan. 2. Cut four 1/4-inch-thick slices from the lemon and reserve the remaining lemon. 3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt and pepper, and the thyme sprigs. Sprinkle with the 2 tablespoons olive oil and toss until coated all over. 4. Roast for 25 minutes, or until the vegetables start to soften and begin to char slightly at the edges. 5. Remove the pan from the oven. Stir the stock and vinegar into the vegetables. Place the chicken pieces, skin side up, on top. Brush the chicken skin with olive oil. Squeeze the juice from the reserved lemon over the chicken. Sprinkle with salt and pepper. 6. Return the pan to the oven. Continue roasting for 25 minutes, or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the chicken registers 165 degrees. 7. While the chicken roasts, fill a saucepan with 1 inch of water and bring to a boil over medium-high heat. Add the asparagus, cover the pan, and cook for 3 to 4 minutes, or until the asparagus pieces are bright green and tender. Use a slotted spoon to remove them from the pan. 8. Transfer the chicken pieces to a bowl. Gently fold the asparagus into the vegetables. Taste for seasoning and add more salt and pepper, if you like. Spoon the vegetables and sauce onto a deep platter, top with chicken, and garnish with fennel fronds. Sally Pasley Vargas Serves 6 A one-pan chicken dish for Passover begins with shallots, potatoes, fennel, and carrots roasted until almost tender. The vegetables are topped with chicken pieces (cut up a whole chicken or use parts) with some chicken stock and a touch of vinegar added to the pan. When they finish roasting, the delicious juices produce a flavorful sauce. Add short lengths of asparagus to the vegetables at the last minute. To keep the spears bright and appealing, steam them on the stovetop while the chicken roasts. Toss everything together and serve in a deep platter or straight from the pan garnished with pretty fennel fronds. That was easy! 1 lemon 8 shallots, halved or quartered, if large 8 baby potatoes, halved 1 bulb fresh fennel, stalks trimmed (save the fronds), bulb quartered, cored, and thickly sliced 6 slim carrots, cut into 3-inch lengths 4 cloves garlic, unpeeled and whole Salt and pepper, to taste 4 sprigs fresh thyme 2 tablespoons olive oil 1 cup chicken stock 1 tablespoon white balsamic vinegar or white wine vinegar 1 whole chicken cut into 8 pieces, or a combination of 2 bone-in, skin-on breasts and 4 bone-in, skin-on thighs Extra olive oil (for brushing) 10 spears fresh asparagus, woody ends removed, spears cut into 3-inch pieces Fennel fronds (for garnish) 1. Set the oven at 425 degrees. Have on hand a large roasting pan. 2. Cut four 1/4-inch-thick slices from the lemon and reserve the remaining lemon. 3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt and pepper, and the thyme sprigs. Sprinkle with the 2 tablespoons olive oil and toss until coated all over. 4. Roast for 25 minutes, or until the vegetables start to soften and begin to char slightly at the edges. 5. Remove the pan from the oven. Stir the stock and vinegar into the vegetables. Place the chicken pieces, skin side up, on top. Brush the chicken skin with olive oil. Squeeze the juice from the reserved lemon over the chicken. Sprinkle with salt and pepper. 6. Return the pan to the oven. Continue roasting for 25 minutes, or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the chicken registers 165 degrees. 7. While the chicken roasts, fill a saucepan with 1 inch of water and bring to a boil over medium-high heat. Add the asparagus, cover the pan, and cook for 3 to 4 minutes, or until the asparagus pieces are bright green and tender. Use a slotted spoon to remove them from the pan. 8. Transfer the chicken pieces to a bowl. Gently fold the asparagus into the vegetables. Taste for seasoning and add more salt and pepper, if you like. Spoon the vegetables and sauce onto a deep platter, top with chicken, and garnish with fennel fronds. Sally Pasley Vargas
Boston Globe
11-03-2025
- General
- Boston Globe
Recipe: Sausages and lentils are humble ingredients that add up to big flavors in this hearty stew
Sausages and Lentils Sally Pasley Vargas for The Boston Globe Serves 4 A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices. 6 fresh chicken or pork sausages (about 1 pound) 3 tablespoons olive oil 5 large shallots, peeled and quartered 4 carrots, cut into 1/2-inch-thick rounds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1 rounded teaspoon smoked paprika Pinch of crushed red pepper, or more to taste 1¼ cups green lentils, rinsed in a strainer and drained 4 cups chicken stock 1 cup water 2 tablespoons sherry vinegar or white wine vinegar Salt, to taste 1 cup fresh white breadcrumbs 2 tablespoons chopped fresh parsley (for garnish) 1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick each sausage in a few places. 3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate. 4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places. 5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens. 6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender. 7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler. 8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread. Sally Pasley Vargas Serves 4 A humble dish of sausages and lentils delivers a surprising amount of flavor with just a few ingredients. Tomato paste, smoked paprika, and a little vinegar merge with meaty sausages to create a dish for a weeknight supper or guests. There are many sausages in the market to choose from, made from either chicken or pork. If you're looking for chicken, you can find mild to spicy Italian sausages, sausages with feta, sausages with jalapenos. Pork offers just as many varieties: sweet or spicy Italian, Cajun-style andouille, even Irish bangers. Pick your favorite. Lentils here are green, which have a slightly peppery flavor and hold their shape better during than brown lentils. The dish is stewy and topped with soft breadcrumbs tossed with olive oil. Run the finished dish under the broiler briefly for an irresistibly crunchy crust. Don't forget crusty bread to soak up the juices. 6 fresh chicken or pork sausages (about 1 pound) 3 tablespoons olive oil 5 large shallots, peeled and quartered 4 carrots, cut into 1/2-inch-thick rounds 2 cloves garlic, thinly sliced 2 tablespoons tomato paste 1 rounded teaspoon smoked paprika Pinch of crushed red pepper, or more to taste 1¼ cups green lentils, rinsed in a strainer and drained 4 cups chicken stock 1 cup water 2 tablespoons sherry vinegar or white wine vinegar Salt, to taste 1 cup fresh white breadcrumbs 2 tablespoons chopped fresh parsley (for garnish) 1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick each sausage in a few places. 3. Set the pan over medium-high heat. Heat 2 tablespoons of the oil. Add the sausages and cook, turning often with tongs, for 5 minutes, or until they are browned all over. Transfer to a plate. 4. Add the shallots and carrots to the pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are lightly browned in places. 5. Add the garlic, tomato paste, paprika, and red pepper. Cook, stirring constantly, for 2 minutes, or until the tomato paste darkens. 6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer. Simmer for 30 to 35 minutes, or until the lentils and vegetables are tender. 7. Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil. Set a rack in the center position of the oven and turn on the broiler. 8. Remove the pan from the heat. Sprinkle the breadcrumbs on top. Slide the pan under the broiler. Broil for 1 to 2 minutes, or until the breadcrumbs brown. Watch carefully; this takes 1 to 2 minutes. Sprinkle with parsley. Serve in shallow bowls with crusty bread. Sally Pasley Vargas
