Panzanella Salad

I went to the grocery store the other day and saw the best looking tomatoes in months. Summer is approaching! This is an italian salad that is best when made with fresh produce in the middle of the summer, but I jumped the gun a bit and made it in late March. Oops. I used a few recipes as a base (mostly Ina Garten's) and tasted as I went. I ate this and this alone for an entire meal. Delicious.

INGREDIENTS
- 2 tablespoons olive oil
- 1/2 loaf french bread
- 2 large ripe tomatoes
- 1 yellow/orange bell pepper
- 1/4 red onion
- ~15 basil leaves
- optional items: cucumber, pancetta, feta

SALAD DRESSING
- 1 teaspoon finely minced garlic
- 1/2 teaspoon dijon mustard
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- salt and pepper


Cut the french bread into 1-inch cubes. Head the oil in a large skillet over medium heat. Add 3/4 teaspoon salt and the bread cubes. Toss to spread the oil evenly. Heat for about 10 minutes, tossing frequently. It is important to toast these a bit so that they do not become soggy later on.

Meanwhile, chop the vegetables to be the same size as the bread cubes. Slice the red onion thinly. Chop the basil. If using pancetta, dice and saute until cooked. Add all the vegetables together in a large bowl.
To make the dressing whisk together the garlic, mustard, and vinegar. Slowly pour in the oil while whisking. Taste for salt and pepper.

Once the bread is finished, let cool slightly. Add to the vegetables and pour the dressing on top. Toss well to coat. Let sit a few minutes before serving. What happens is absolutely fantastic: the bread soaks up the dressing and you get a bit of a crunch, while not feeling like you're eating crumbly croutons. Serve and enjoy!

* Makes enough for 2 main course servings or 4 salad servings.

Roasted Butternut Squash and Saffron Risotto

I absolutely love risotto and this is truly the best one I’ve ever made. It has multiple layers of flavor which give it a rich and complicated taste. I could go on and on about how amazing this is, but I’d just be listing synonyms of “mind-blowing,” which is not particularly interesting to read. So instead, just read the recipe and make it immediately. Adapted from Ina Garten's recipe.

• 2 lbs. butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
• 4 tablespoons unsalted butter
• 2 medium shallots, diced
• 3 ounces pancetta, diced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1 teaspoon saffron threads
• 6-7 cups low-sodium chicken broth
• 1 cup freshly grated parmesan cheese

Preheat oven to 400 degrees.

Place the peeled, seeded, and chopped squash on a non-stick baking sheet. Sprinkle with 2 tablespoons olive oil, salt and pepper. Mix to coat the squash with oil and seasonings. Roast for about 30 minutes (maybe more), tossing at least once, until very tender. Remove from oven and set aside. 

In a large pot on medium heat melt the butter and add the shallots and pancetta. Cook until shallots are translucent, but not brown. Add the rice and stir, coating each piece with the butter, about 2 minutes. Add the wine and stir until absorbed. Add the saffron with 1 cup of broth (keep it heated, either on the stove or in the microwave) and stir until absorbed. Keep adding the broth, 1 ladle at a time, stirring constantly, until it is absorbed and the rice is “al dente.” 

Add the butternut squash and parmesan. Stir to combine. Taste for salt and pepper. Serve and enjoy!

Tomato Basil Mozzarella Mint Salad

This salad is one of my all-time favorites. Not only is it ridiculously easy, but its delicious. Summer tomatoes are like candy to me, and their sweetness, paired with the freshness that the basil/mint topping adds (not to mention the CHEESE) makes this combo unbeatable. I got these tomatoes from the farmers market just the other day, but they were harder to find, as most venders were selling pumpkins, squashes, eggplant and other autumn treats. So go make this immediately, before its fall and you can’t get good tomatoes anymore! 

• 2 tomatoes
• Fresh mozzarella (either 1 large ball or two medium ones)
• Handful of fresh basil leaves
• Handful of fresh mint leaves
• Kosher salt and fresh ground pepper
• Balsamic Vinegar
• Olive Oil

Slice the tomatoes into 1/4 inch slices. Slice the mozzarella cheese into same-width slices. Cut the basil and mint into shreds(?)/small pieces. Don’t be afraid to cut a lot up- you cannot have too much of these herbs on this salad. 

Layer the tomatoes with the fresh mozzarella on a serving dish. Sprinkle the basil/mint together on top of the tomatoes and cheese. Sprinkle with kosher salt and fresh cracked pepper. Sprinkle a SMALL amount of balsamic vinegar and olive oil on top (you do not need much of this at all). 

Serve and enjoy! 

Eggplant Rigatoni

I had this pasta at my friend E & J’s house a few weeks ago. E & J are both Italian and grew up with moms who made homemade sauce and pastas galore. Whenever they cook Italian food for me… well… lets just say my mouth is watering just thinking about it. I made this the other day and froze it (turning into a grandma?) and got it out last night for dinner. It was fantastic. And so easy. Its a really nice late-summer dish! (adapted from Giada De Laurentiis’ & Erin’s recipe) 

• 1 medium sized eggplant
• 1 pint cherry tomatoes
• 3 whole cloves of garlic
• 3 tablespoons olive oil
• 3/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup fresh basil
• 3 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1 pound rigatoni pasta
• parmesan cheese

Cut the eggplant into 1-inch pieces and place in a bowl. Add the cherry tomatoes to that bowl, along with the garlic cloves, the 3 tablespoons of olive oil, the crushed red pepper flakes, and the salt and pepper. Stir to evenly coat. Spread onto an aluminum foil line baking sheet and roast in a 400 degree oven for about 35 minutes (until the eggplant is golden and tender). 

Remove from oven and pour veggies into food processor, along with the basil leaves and the other 3 tablespoons of olive oil. Puree until smooth. 

Meanwhile, boil the pasta to desired tenderness, saving about 1 1/2 cups of the pasta water. Drain the pasta and add some of the pasta water (about 1 cup?) to the eggplant puree. Mix the pasta with the sauce. Sprinkle with toasted pine nuts and more fresh basil… and parmesan!

Serve and enjoy!

Three Ingredient Tomato Sauce

I have friends that are Italian and I generally like to leave the Italian cooking to them. Especially when it comes to “making sauce.” The idea of “making sauce” the Italian ways scares the pants off me, because… you… don’t… use… a… recipe? ((Shudder)) 

I always use recipes. I might completely change a recipe, or I might decide to add more or less of something or add something completely new on the spot, but I rarely cook without something in front of me. A safety net, I guess? Because of this, I’d never made a good pasta sauce because all my favorite ones were “made up on the spot” by my friends. 

I stumbled upon this recipe that had 3… yes THREE ingredients and I knew I had to try it. Its so easy and it has SO much flavor. It is different than a traditional pasta sauce with a richer, heartier flavor, but this one is wonderful, especially for this time of year when I can justttt begin to feel summer coming. 

• 1 28 oz can crushed tomatoes (high quality brand)
• 1 onion, cut in half (peeled)
• 5 tablespoons butter
• (literally, that is all)

Pour the tomatoes and butter into a saucepan and place the onion halves on top. Cook at a simmer for 45 minutes. At this point, the onion will be (more) tender and your sauce won’t be watery anymore. Remove the onion and discard. Taste for salt and pepper.

…… Serve over pasta. Hah! Its so easy. 

If you want to add more flavor, I have been known to add a dash of red pepper flakes, some basil (fresh or dried), and pancetta (that I cooked in a pan before). 

Pancetta and Leek Risotto

I LOVE RISOTTO. Lovelovelovelvoeoasjfrasf it. It is my ultimate comfort food. I cannot even explain in words how delicious it is and how infinitely adaptable it is to whatever you have in your fridge, or whatever looks good at the grocery store. This recipe is just one of my many favorite kinds of risotto- among my other favorites are pesto risotto, sauteed shrimp risotto, bolognese risotto….. I’ll post these other ones as soon as I devour make them. This risotto is so good, you should stop whatever you are doing and make it right now. NOW!

yields 3-4 main course servings

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/4 cup white wine
• ~6 cups chicken (or veggie) broth
• 1/2 cup parmesan cheese, grated
• 5 ounces of pancetta (or bacon), chopped/broken into pieces
• 3 leeks, thinly sliced and cleaned

In a large saucepan, melt the butter and olive oil. Add the onion and cook for about 2 minutes, stirring. Add the rice and stir for one minute. Add the white wine, stir constantly and cook until completely evaporated/soaked into the rice. Begin adding the broth, about a half cup at a time, stirring the risotto constantly, until it has soaked into the rice. Continue to add the broth, half a cup at a time, continuing to stir as you go, until risotto is at desired tenderness.

Meanwhile (or before you start the rice), cook the pancetta in a pan until done. Remove from pan, but leave the grease (mmmm). Add the leeks and cook until softened/desired tenderness. Pop the pancetta back in the pan and reheat (if necessary).

Add most of the parmesan cheese and the cooked pancetta and leek mixture to the risotto and stir to incorporate.

Serve with parmesan cheese sprinkled on top.

**NOTE** If you are a vegetarian, you can substitute any of the meat protein out and add other veggies and use vegetable broth. OR try this same recipe, minus the pancetta and leek and add PESTO. You’ll die.

Spaghetti Bolognese

This is one of my all time favorite pasta sauces. It is so yummy and is packed with tons of flavor. The best bolognese I’ve ever had was in Paris and it was in the form of a bolognese lasagna. Each layer was packed with homemade pasta, bolognese and a béchamel sauce… it was to die for (to say the least). Although I don’t usually serve it that way, simply put over pasta is pretty darn good. This recipe can be a bit time consuming, as many pasta sauces are, although most of the time required is inactive, so as long as you can check in on it every 20 minutes, you’ll be fine. I often double this recipe and freeze half.

• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 1/2 cup chopped onion
• 2/3 cup chopped celery (chopped very small)
• 2/3 cup chopped carrot (chopped very small)
• 3/4 pound ground beef chuck/pork (I recommend a combination of both)
• 3/4 cup milk
• 1/8 teaspoon nutmeg
• 1 cup dry white wine
• ~20 oz canned diced tomatoes
• salt and pepper

Put oil, butter and onion in pot and turn heat to medium. Cook and stir until onion is translucent, add celery and carrot. Cook about 2 minutes, stirring vegetables to coat well.

Add ground beef, a large pinch of salt, and a few grindings of pepper. Crumble meat with fork, stir well, cook until beef has lost its raw, red color.

Add the milk and let it simmer gently, stirring frequently until it has bubbled away completely. Add 1/8 teaspoon ground nutmeg and stir.

Add the wine, let it simmer until it has evaporated. Add tomatoes and stir thoroughly. When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers. Cook uncovered for 3 hours or more, stirring occasionally. To keep sauce from drying out and sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, no water at all must be left and the fat must separate from the sauce. Take out some of the fat, correct for salt.

Toss with pasta, serve with parmesan on top!

Pesto Pizza

Pesto pizza is one of my top two favorite pizzas of all time. My other favorite is bacon and feta cheese pizza (drool). We used to go to this place on Franklin Street in Chapel Hill when I was a kid to get the best bacon and feta cheese pizza… I think it was called Leo’s, but it closed a long time ago- the town of Chapel Hill has certainly suffered due to this loss.

But back to the pesto pizza…. this pizza is so simple and tastes unbelievably delicious. And you can add to it whatever you like (but don’t go overboard, make sure you can still taste every ingredient individually). This is basically a caprese salad…….. but on a pizza…. awesome.

                                                                                        Pesto Recipe

• 1 cup fresh basil leaves
• 1 garlic clove
• 2 tablespoons walnuts/pine nuts
• 2 tablespoons olive oil
• 4 tablespoons parmesan cheese, grated
• 1/4 teaspoon salt
• 1 1/2 tablespoons butter

Add all ingredients together in a food processor and blend until smooth. Dip your finger in, taste it, gasp, eat some more, and (try) to save the rest…

Assembling the Pizza

• 1 pizza dough (premade or your own)
• 8 ounces of provalone or mozzarella, grated
• 2 ripe tomatoes, thinly sliced
• Pesto (recipe above)
• Feta
• Sundried tomatoes, chopped (optional)

Preheat the oven to 425 degrees. Bake the pizza dough according to directions with the cheese on top. Once almost done (the cheese will start bubbling and browning around the edges) take out, layer the tomatoes, pesto, feta and sundried tomatoes and put back in the oven for about 5 minutes, until all ingredients are hot.

Take out of oven, let sit 5 minutes. Cut into pieces. Eat and enjoy!

***NOTE*** there is no need for tomato sauce in this recipe… there is still plent of flavor and it is by no means “dry” without it.

Spaghetti Carbonara

Carbonara is one of my favorite pastas ever— likely because its main ingredients are bacon, cheese, egg, and pasta… how could it be bad??? However, many recipes add cream and veggies and it quickly turns into an alfredo sauce. Blech. This recipe is quite simple and far superior to those heavy cream sauced recipes (in my opinion). If you don’t have pancetta (or can’t find it because the town you live in doesn’t seem to sell things like that, grumble grumble, Knoxville…) you may use bacon, although I always enjoy it more with pancetta… I keep some in my freezer just for this occasion. Also, beware, because even though this recipe says it feeds 2 people… well….. it, ummm, might just feed one… or so I’ve heard.


INGREDIENTS

• 4 oz. pancetta chopped in ½ inch slices
• 1 ½ tablespoons olive oil
• 2 cloves of garlic, whole, not minced
• 1/8 cup of white wine
• 2 eggs
• 3/4 cup freshly grated Parmigiano-Reggiano, plus more to sprinkle on top
• flat leaf parsley
• fresh ground pepper
• ~ ½ pound spaghetti (a bit less)

Boil pasta with salted water until al dente.

Meanwhile, heat the olive oil in a large pan. When hot, add the whole cloves of garlic and let brown. Remove cloves from oil and discard. Add the pancetta and let cook. When the edges start to brown add the wine and let simmer for 1-2 minutes, until it cooks off. Remove from heat.

Meanwhile, in a separate bowl crack and whisk the egg. Add the cheese, parsley, and pepper and stir.

When pasta is done, drain and immediately pour into the large pan with pancetta in it and quickly pour the egg mixture on top. Stir constantly for about 2 minutes, coating every piece of pasta. The heat from the pasta will cook the egg, but you must keep stirring so that you don’t end up with pasta mixed with scrambled eggs, if ya know what I mean… Sprinkle with leftover parsley and parmesan. EAT AND ENJOY.

Red Pepper Pasta Sauce

INGREDIENTS

• 1 pound red sweet red peppers, seeded and deveined, coarsely chopped
• 1 pound onion, peeled and coarsely chopped
• 1/4 cup olive oil
• 1 tablespoon chopped garlic
• 1/2 teaspoon dried, hot red pepper flakes
• 1 1/3 cups chicken broth (or vegetable broth)
• 3 tablespoons tomato paste
• 3 tablespoons sundried tomatoes, chopped
• salt and pepper to taste
• fresh chopped basil

Heat oil in a deep skillet and add peppers. Cook, stirring, for about 5 minutes. Add the onions, garlic and red pepper flakes and cook, stirring, for about 2 minutes. Add the broth, tomato paste, sundried tomatoes, salt and pepper. Cover and cook about 15 minutes… the liquid will reduce and the veggies will be delightfully cooked through.

Pour mixture into food processor and blend thoroughly.

Pour mixture into saucepan and bring to a boil. Let cook about 2 minutes. Stir in basil, serve over pasta, chicken, fish, etc., with parmesan on top.

*Note: my dad likes to finish this dish with a dollop of homemade pesto on top. Haven’t tried it, but I trust everything he says.