:max_bytes(150000):strip_icc()/spaghetti-with-clams-and-braised-greens-XL-RECIPE0918-9b1076f105534dfd80e5f83060dce561.jpg "11 Recipes From James Beard Award-Winning Chef Ashley Christensen")
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With two James Beard Awards and six restaurants, including the 2016 F&W Best New Restaurant Death & Taxes, chef Ashley Christensen has been shaping the Raleigh, North Carolina, culinary scene since she introduced Poole’s Diner in 2007. From the start, Christensen has used her talent in the kitchen as a vehicle for fostering community and connection; though each of her establishments offers a unique concept, they all hinge on Christensen’s creative, seasonal, elevated takes on classic comfort foods. Here, we offer a selection of dishes that reflect that vision, including Spaghetti with Clams and Braised Greens, which earned a spot on our list of 40 best ever recipes in 2018. Say hello to trailblazing chef Ashley Christensen by cooking your way through these recipes.
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Charred Broccoli and Red Onion Salad
Chef Ashley Christensen grills thick broccoli steaks and sliced red onions before marrying the two with tomatoes and ricotta salata in a simple combination of red wine vinegar and extra-virgin olive oil for this gorgeous salad.
Sugar Snap Peas and Oyster Mushrooms in Sherried Cream
“There’s something about the sherry and the cream and the sautéed mushrooms that has the power to draw other ingredients in,” says Ashley Christensen about this easy yet elegant springtime dish that comes together in just half an hour.
Caramelized Onion and Gruyère Tart
Robert Wright
For this vegetarian tart, Ashley Christensen nestles shredded Gruyère and Marsala-glazed caramelized onions in a savory, buttery cornmeal pastry. The dough can be made up to a month ahead and frozen; the baked tart can be refrigerated overnight. Simply rewarm and cut into wedges to serve.
Spaghetti with Clams and Braised Greens
In 2018, Food & Wine named this recipe one of our 40 best. To give even more flavor to this fresh clam spaghetti, Ashley Christensen takes the broth from steaming the shellfish and purees it with sweet roasted bell peppers for a spicy, briny sauce. Adding a generous handful of Swiss chard makes it an even more satisfying dish.
Zucchini Bread
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Zucchini bread is a no-brainer in the summer, especially when the garden is popping off more squash than you know what to do with. It’s a great use of overgrown zucchini, too — make a couple of loaves and stash one in the freezer for later. Ashley Christensen likes to use it for a fun riff on French toast that’s perfect for dessert with ice cream and a sweet bourbon-spiked butter sauce.
Smoky Deviled Eggs
© Robert Wright
If you don’t already have a great deviled egg recipe in your back pocket, this will become your go-to. Ashley Christensen elevates the fan favorite by including crème fraîche and finely chopped cornichons in the yolk filling, then dusting the eggs with smoky Spanish pimentón before serving.
Rainbow Trout with Brown Butter and Salt-Roasted Beets
Salt-roasted beets are juicy, balanced, and loaded with flavor. They’re a terrific accompaniment for simple pan-seared rainbow trout fillets and sautéed beet greens; a dollop of crème fraîche rounds out the plate.
Seared Scallops with Braised Collard Greens and Cider Sauce
Braise collards with bacon and onion in a mix of white wine and chicken stock, then finish them off with cider vinegar and a swirl of butter before mounding onto plates and crowning them with quick-cooking scallops and a drizzle of apple cider pan sauce.
Duck Confit Pot Pie
Take pot pie to a whole new level of comfort and flavor by tucking duck confit made with three kinds of pepper into a filling that’s topped with buttery rounds of cornmeal pastry. Each of the components can be prepared ahead to ease day-of prep.
Rosemary Salty Dog
Muddled fresh rosemary imparts a special flavor to this sophisticated gin and juice — grapefruit juice, to be specific.
Crispy Fried Chicken Livers
Breaded and pan-fried chicken livers are crispy, tender, and quick to make — just what you want in a crowd-pleasing appetizer. Serve with lemon wedges to cut through the richness.
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