I have been really busy and traveling a lot lately, I haven't really been cooking much. When I do, it is usually a quick throw together of some type of pasta, vegetable, and protein. This particular version consisted of tri-color cheese tortellini, heirloom tomato, yellow zucchini, spinach, turkey meatballs, goat cheese, and fresh herbs.
While the water for the pasta was boiling, I sliced the zucchini and chopped the tomato and an onion. I sauteed the onion and zucchini in some goat butter, then added the spinach and let it wilt. I added the cooked tortellini on top with a little pit of pasta water (which helped with the wilting), then threw in the fresh tomatoes and took it off the heat.
Lastly I added some frozen turkey meatballs that I had heated in the microwave (I know, I know - I was in a hurry okay?), some crumbled goat cheese, and some fresh basil and parsley. This was super easy and came together in less than 30 minutes. Plus there was enough other stuff going on to distract my husband from the vegetables - score!
Melissa and I have been going through our recipes to see what areas we are lacking in, and sandwiches are definitely one of them. She has been growing tomatoes and basil in her yard, which just beg to become caprese. But instead of just making a salad, we tried to figure out how to turn it into a sandwich. Melted cheese is clearly superior to un-melted cheese, so of course we made a panini!
We spread slices of Italian bread with basil mayonnaise, then layered in fresh mozzarella and balsamic marinated tomato slices (our attempt to get balsamic flavor without adding too much liquid) with fresh basil (you can't have enough basil). Then we placed them on a panini grill and cooked until the cheese was melted and the outside was golden.
The sandwiches were so gooey and yummy - I loved it! But the bottoms did get a little soggy, so next time I will toast the bread on one side before spreading the mayo on the toasted side, then putting the sandwich together and grilling as usual. I think that this will help keep it from getting soggy. I also might put basil mayo on the outside of the sandwich to help brown it up and because it is delicious.
Last month, I signed up to bring pasta salad to a potluck. In typical me fashion, I decided that I had to make it myself. After cruising the internet for a bit, I came across a recipe with smoked gouda, which was all I needed to be sold. Roasted red peppers and artichoke hearts? Total bonus.
I choose to use gemelli for my pasta because it is my favorite and it is really structurally sound - it holds up to anything. While that was boiling, I diced up my roasted peppers and artichoke hearts (I was lucky to find grilled ones at the store). I had a couple of tomatoes hanging around, so I chopped those up and threw them in too. After I rinsed the pasta in cold water (normally a big no-no, but good for pasta salads), I tossed it with the veggies and the cubed gouda.
Then came the dressing, where I inexplicably decided to take the opposite route and go quick and easy. I used mayonnaise and bottled Italian dressing and it came out just right - light and flavorful. You are of course welcome to make your own dressing from scratch. Top with fresh herbs and go! This is hearty and fresh and super yummy - it was very popular at the potluck, thank goodness!
Fast, easy, simple, and perfect for summer - this pizza is creamy and fresh and super yummy.
All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe. It comes out tender and crisp and full of air pockets. You can see some bubbles in the dough in the photo above - that's the good stuff! I do need to try and remember not to stretch it out too much, though. I think I made the pizza a little too large this time.
Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil. The anchovy adds little pops of salty and umami flavors. Along with the garlic, this richness is what elevates this pizza from being boring, do not skip! Melissa (who I made this with), said that she might make it with capers instead of anchovies next time. I think that is a really good suggestion for vegetarians who don't eat fish, but still want to get that briney flavor.
Through a combination of being really lazy and really busy, I haven't been cooking that much at home lately. Or at least anything new or interesting (I mean, how many vegetable pastas do you want to see, right?). So I haven't been posting very frequently, either. Thank goodness for my lunches with Melissa, from Smells Like Brownies, or I wouldn't be posting at all! We made this savory tomato cobbler on a rainy day with terrible lighting, and it was just the right kind of comfort food.
Caramelized onions and cherry tomatoes get bound together with the help of a little flour, and flavored with balsamic vinegar and fresh basil. I love using multi-colored cherry tomatoes, so pretty!
Then the mixture goes into a baking dish and into the oven. We used the same cast iron skillet that we caramelized the onions in.
While the tomato mixture cooks, roll out and cut out some biscuits. The dough, made savory with the help of sharp white cheddar and black pepper, will have been resting in the fridge while the filling was put together. You want that butter cold in order to achieve maximum flakiness. We used whey in place of buttermilk, because we will never run out of whey (so much whey).
It's time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) - not vegetarian this time, but rather pescetarian. A hearty tomato based broth filled with all kinds of seafood - Cioppino. Melissa actually chose this dish for her blogging group, the Secret Recipe Club. For more info on that, check out her post here.
Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it's worth it. Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine. Oh yeah, and red pepper flakes - watch it here, this is where you determine your spice level. Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock). Let it do it's thing for 30 minutes before adding in some mussels.
I meant it when I said this soup was full of all kinds of seafood. While the mussels simmer away; prep the rest of the seafood - scallops, red snapper (or something similar, like halibut), and shrimp. Who knew a bunch of raw seafood could look so pretty?
After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in. Serve with some crusty bread for dipping and eat right away! This Italian stew is perfect for any time of year - hearty and warming, but not heavy - so enjoy!
I'm really trying to be better at waking up early enough to get to the Farmer's Market. I love the scene with all the booths and crowds of people, all the adorable puppies and babies. The Mosaic Market even has live music and food trucks. But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta. Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta. C'est la vie!
My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle. I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes. When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente). I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.
I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta. I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere. It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).
Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't). After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes). Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together. Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).
This salad is so pretty! And yummy! And easy! And healthy! And did I mention how pretty it is? Light and fresh, and perfect for Spring or Summer. This would be great to bring to a potluck or picnic.
All you do is cook and cool quinoa (I really like the tri-color for this), which can be done in advance. Then top with cut watermelon, strawberries, and feta. Drizzle with a mixture of olive oil, lemon juice, honey, salt, and pepper. Then finish with basil and sliced almonds. That's it! I used some purple basil from my garden, isn't it pretty? It tastes just like regular Genovese basil.
You can serve it in a platter, or individual containers - up to you! I think it would travel pretty well, especially if you pack the dressing separately. It's also really satisfying - you have crunch from the watermelon, almonds, and even the quinoa (which is also very filling), and a salty-sweet combo that is just awesome.
Hello, Spring! I am so glad that you have finally come to stay! I'd like to welcome you with this lovely little tart made with fresh peas, creamy homemade ricotta, scallions, herbs, and lemon. Please stick around for a bit.
Well, Spring, I know that fresh English peas are kind of your thing, so I used them two ways just for you! I pureed some peas and ricotta together with lemon juice, mint, and basil to make a creamy spread. Then I mixed some whole peas with scallions, more mint and basil, and lemon zest.
I baked some puff pastry until golden, puffed, and crispy; then I spread the creamy ricotta mixture over the top; and sprinkled the whole pea mixture over that. Look at all that green!
Well, Folks - it's been a great year! I look forward to keep sharing delicious and (sometimes) healthy recipes with you in the years to come. Until then - here are my most pinned recipes of 2013!
#1 - This healthy version of Shepard's Pie with Sweet Potato and Turkey. I find this funny because the photos from this post are so bad!
#2 - Homemade Meat Ravioli - yum!
#3 - Homemade Spinach Ravioli. The raviolis are popular!