Alexis deBoschnek x Restaurant Dropout
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Alexis deBoschnek x Restaurant Dropoutfeaturing Pasta with Brown Butter Wilted Greens & Walnuts, Grilled Summer Squash Salad, and more
Since hearing about the release of this book, I have been eager to get my hands on it.
Nights and Weekends, a cookbook “offering recipes that are eminently achievable for every time and effort,” comes out on August 12th, and lucky for you, I’m sharing early access to a delicious sneak-peek dish: Pasta with Brown Butter Wilted Greens and Walnuts. The author, Alexis deBoschnek, who has appeared in Bon Appétit, Epicurious, The Kitchn, Food52, TODAY Food, BuzzFeed Tasty (is that not impressive, or what!!!!), happens to be not only a friend, but an inspiration. Based in Upstate New York, Alexis frequently shares thoughtfully crafted dishes in her series Cooking for Friends (which you can find on Instagram here), in addition to daily stories and videos showcasing her incredibly picturesque life living in the Catskills. You can preorder her book here (you won’t be disappointed, trust me).
Mixed GreensWe’ll be using a lot of mixed greens this week, so make sure to source the largest container of pre-washed mixed greens (it should be around 16 oz). Summer Squash MedleySince they’re pretty interchangeable, you can buy just zucchini or just yellow squash, or heck, three zucchini, one yellow squash, or vice versa. The medley is just for variety, so please don’t feel the need to change your standard grocery store routine to find the as-written squash type/quantity. Halloumi, Mozzarella, & Parmigiano ReggianoThis is a 3-cheese week, and I feel that each cheese serves its purpose. Halloumi for protein, Mozzarella for balance (and creaminess), and Parmigiano Reggiano for that added saltiness (and sharpness). However, I understand that cheese is what significantly raises a grocery bill, so if you’d like to reduce the amount to just two cheeses, I suggest eliminating the halloumi—note that you might lose out on some added protein. Grocery List
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Printable Menu
Adapting Alexis’s Recipes for Restaurant DropoutWe reformatted and made a few adjustments to Alexis’s recipe to match our Restaurant Dropout format. In the ingredients list, you’ll find that I reduced the quantity of mixed greens to leave us with enough mixed greens for the rest of the week. As opposed to previous collaborative weeks, I’ve left the serving size the same. If you’re cooking for less than four people, please keep that in mind. I should admit, though, when making this dish to completion, Tate and I devoured it in its entirety. It was too addictive not too (sorry not sorry!). Mini (3-Day) Menu
Notes
Protein ChoicesYou’ll notice that Alexis’ recipe is left without a protein pairing. If you’re adamant about having protein on the side, I recommend making a double batch of Balsamic Vinaigrette or Herbed Olive Oil and using it to marinate your supplemental chicken breast or halloumi. HalloumiSpeaking of halloumi, we’re using it as the protein on our Pizza this week. You’ll end up with a scarce amount leftover, though, so please feel free to use it however you wish in lunches or the remaining dishes. Although it hasn’t been tested, I am highly confident it would be delicious when grilled and added to the Garden Veggie Chicken Wraps.
Prep List
Herbed Olive OilOur Herbed Olive Oil this week was inspired by the bread dipping oil that you’d see at a restaurant offering free bread service. As noted on the instructions, if you don’t have all of the included dried herbs (Rosemary, Thyme, etc), please feel free to substitute with Italian Herb Seasoning or something similar. Tomato Butter Pan SauceFor the utmost freshness, we’re skipping the preparation of the tomato butter pan sauce this week and making it before serving. It comes together quickly and isn’t that fussy of a sauce; however, if you’d like to save some time on the final day of dinner (Parmesan Chicken Cutlets), feel free to make a big batch of the sauce at once, use half of it upon making it, then store the remaining half for the following day. Additional Prep Notes
Protein Substitutions/AdditionsFor the Pasta with Brown Butter Wilted Greens… For the Herbed Halloumi Garden Pizza… For the Grilled Summer Squash Salad… For the Garden Veggie Chicken Wraps… ➕ Halloumi For the Parmesan Chicken Cutlets… Additional SubstitutionsDried Herbs 🔄 Italian Seasoning Summer Squash 🔄 Roasted Bell Peppers Cherry or Grape Tomatoes 🔄 Any Alternative Tomato Type Chinese Eggplant 🔄 Italian Eggplant (sliced into quarters) Walnut 🔄 86
ElementsBreadAll-Purpose Flatbread DoughUtilized in Herbed Haloumi Garden Pizza, and Garden Veggie Chicken Wraps
Sauces & ToppingsBalsamic VinaigretteUtilized in Grilled Summer Squash Salad, Garden Veggie Chicken Wraps, and Parmesan Chicken Cutlets
Herbed Olive OilUtilized in Herbed Haloumi Garden Pizza, and Grilled Summer Squash Salad
Lemon Walnut BreadcrumbsUtilized in Grilled Summer Squash Salad, Garden Veggie Chicken Wraps, and Parmesan Chicken Cutlets
DishesVideos Coming Soon… Pasta with Brown Butter Wilted Greens
Herbed Halloumi Garden Pizza with Summer Squash & Mozzarella
Grilled Summer Squash Salad with Balsamic Chicken & Lemon Walnut Breadcrumbs
Garden Veggie Chicken Wraps with Tomato Butter Pan Sauce & Mozzarella
Parmesan Chicken Cutlets with Tomato Butter Pan Sauce & Basil
Consolidated Lists
Consolidated Recipes
All Documents
As always, thank you so much for being here. Ciao for now, and happy cooking! 💖 Xo, Invite your friends and earn rewardsIf you enjoy Restaurant Dropout, share it with your friends and earn rewards when they subscribe.
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