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< all recipes Homemade Marshmallows A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart - which, don't get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow. I can't believe I am actually saying this, but a homemade marshmallow does not even need to be s'mored... but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days. A big bowl of hot chocolate pairs nicely too. Homemade Marshmallows Serves: 25 2in squares (aka a lot of marshmallows) Ingredients 4 envelopes powdered gelatin 1 cup icy cold water 3 cups sugar 1 cup honey ½ tsp kosher salt 2 tsp cinnamon for dusting: 1 cup confectioners sugar ½ cup cornstarch Print Preparation Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside. Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready). Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet. Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes. Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes. Add salt and cinnamon and whisk just to incorporate. Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight. Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess). Previous Next hungry for more?

< all recipes Oatmeal Raisin Scones My Dad is a scone man. It is his breakfast of choice, paired perfectly with butter, jam, and of course a large cup of hot coffee. For years I have been tirelessly experimenting on him in search of the best scone recipe. I believe I have found it, at least my Dad says it is the best he has ever had…perhaps there is a slight bias there but I am willing to overlook it. I like to use rolled oats because they add nice texture and body. As for the raisins, I have found that golden are best because they do not burn (the dark raisins get a bit of a charred flavor). Above is what the combined dry ingredients look like still dry. Below is the damp sand texture you are looking for when mixing in the butter - with a few chunks of butter left whole. Oatmeal Raisin Scones Serves: 12-16 Scones Ingredients 2 cups flour ½ whole wheat flour 2 cups oats 1/3 cup sugar 1 tbl baking powder 1 tsp salt 1 cup golden raisins 8oz butter, cubed and cold 1 ¼ cup heavy cream, plus ¼ cup to brush tops of the scones ¼ cup sugar in the raw (demerara sugar is the “fancy” name – aka the more expensive name) Print Preparation Preheat oven to 400°F. Combine the dry ingredients (everything up to the raisins) in bowl of an electric mixer. Add in cold, cubed butter and mix on low until it looks like damp sand in texture. With mixer on low, pour in the cream and mix just until combined. Fill a small bowl with flour so when your hands get dirty you are not reaching back into your big flour container. This will also be used to flour your cookie cutter as you go (this might seem excessive but trust me the dough is sticky). Generously flour your (clean!) counter, place the dough in the middle of flour and press it into about a ¾ - 1” thick disc – uniform thickness is the key here. Flour the top of the dough and start cutting, reshaping the scraps into a disc. Place scones onto a baking sheet, parchment is optional. Brush the tops with heavy cream and sprinkle with the raw sugar. Bake for 20-30 minutes, until golden brown. If you are not sure they are done, check the bottom of one and it should be a dark golden brown. *Note: you can do all of this by hand, working the butter into the flour using your fingertips so as not to warm up the butter. And then using a wooden spoon or sturdy spatula to mix in the cream. **Note: if you do not have a cookie cutter, press the dough into a rectangle and cut small squares or triangles with a knife. Previous Next hungry for more?

< all recipes Slow Cooked Chipotle Pork Tacos This past saturday was the last Duke basketball game of the season against our big rival UNC and so of course my first thought was about what food we should eat during the game. I also wanted something to amuse me since the game didn't start until 9 and I am a grandma. I did not think this through however, since this recipe takes very little time to prep - it just needs to do its thang on the stovetop or in the slow cooker. Now I had to find something to do waiting not only for the game to start but also for this deliciousness to be ready to eat! We ended up watching Big Hero 6 which I would highly recommend if large marshmallowy robots fighting evil and making fart jokes is your idea of a great saturday night...umm i mean sunday night after you know partying all weekend. Makes a pretty tasty open-faced sandy the next day too! Slow Cooked Chipotle Pork Tacos Serves: serves 6-8 Ingredients 2 tbl oil 1 lb lean, boneless pork shoulder, cut into 1 1/2 inch cubes 4 oz chorizo sausage, raw or cooked 1 yellow onion, diced 3-4 cloves garlic, minced 1 cup white wine 1 28oz can crushed tomatoes 1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce 2 tbl dried oregano salt and pepper corn tortillas queso fresco, cotija, or other fresh farmers cheese (such as feta) avocado Print Preparation Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again. Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom. If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions. Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano. Bring to a boil, reduce to simmer, cover and cook for 2 1/2 - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper. Serve with warm tortillas, avocado and crumbled cheese. Previous Next hungry for more?

< all recipes Fig & Mascarpone Scones I have to admit that I started out the year feeling uninspired to cook and grocery shopping was just not going to happen given the frigid temperatures outside. But after a few days in the Caribbean sun, I felt rejuvenated and ready to get back to work. I don't know what caught my attention with this recipe, I don't usually go out of my way for figs (I have even been known to make fun of those who pick fig newtons as their cookie of choice) but whatever the reason, I sure am glad I tried these. They are incredibly moist and flakey almost like a biscuit but with a little more hefty goodness to them. A perfect scone. If figs aren’t your thing, swap in whatever you like! Apricots? Blueberries? Raisins? Toasted pecans? You get the idea. I doubled this recipe and put half in the freezer just in case I hit another cooking slump. They freeze beautifully and if you are already putting in the work, why not stock up for a rainy day - or the next polar vortex. Fig & Mascarpone Scones Serves: 10-12 scones Ingredients For the Scones: 4 oz (1 stick) unsalted butter 2 cups all-purpose flour 1 cup whole wheat flour ¼ cup granulated sugar 1 tbl baking powder 1 tsp kosher salt ½ cup chopped dried figs ¾ cup half and half (plus more for brushing tops of scones) 2 eggs ¼ cup mascarpone 2 tbl fig preserves or jam sugar in the raw, for dusting (optional) For the glaze: ¼ cup fig preserves or jam 2 to 3 tbl water Print Preparation Preheat the oven to 425˚F and line a baking sheet with parchment. Cut butter into small cubes and put into fridge while preparing other ingredients. In a large bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter into dry ingredients: this can be done using the paddle attachment of an electric mixer, a pastry blender, or your fingers. If using your hands, pinch butter cubes between fingers, working flour into the butter until about the size of an almond. Stir in chopped figs. In a different bowl, whisk together cream, mascarpone, eggs and 2 tbl of fig preserves. Add this into the flour mixture, mixing just until combined Scoop dough out onto a floured countertop and form into a disc about 1 inch thick. Using a round cookie cutter (I used a 1½ inch cutter), cut out scones and place onto prepared baking sheet. Brush tops with half and half and sprinkle with sugar in the raw if desired.* Bake 15-20 minutes, rotating pan halfway through. While scones are cooking, make the glaze: in a small sauce pan over low heat, combine preserves and water. Cook, whisking often (to prevent the sugar in the jam from burning) until warmed through and the water has fully mixed into jam. Drizzle glaze over warm scones and serve immediately. *if you want to freeze scones, place on a parchment-lined flat surface (whatever will fit into your freezer) and place in freezer. Once frozen, scones can be put into a Ziploc bag and kept for up to [b]6 months[/b]. [br]There is no need to fully thaw before cooking, simply remove from freezer, place on parchment-lined baking sheet and continue with instructions. Previous Next hungry for more?

< all recipes Winter Squash & Kale Ragu This is a no frills no fuss kind of recipe that is delicious. Chris told me that was all I needed to say and not to overthink these things. Having forced him to eat this for a week straight at this point, I think he is allowed an opinion. Except I really need to share my latest discovery and obsession because they were the inspiration for the ragù recipe and will be making regular appearances this winter. Hudson Valley Harvest , founded in 2011, is a company dedicated to helping farmers expand their reach beyond the farmers market to large-scale buyers like restaurants, schools and other institutions. To do this they provide local farmers with the processing and packaging facilities to turn surplus produce into value-added and shelf-stable products which means a little extra (and often much needed) income for farmers and their families. The package labels even tell you exactly where the produce was grown and how many miles it traveled to be packaged (usually under 20). Oh and the BEST part of all this is that you can find these babies at Whole Foods and Fresh Direct! Winter Squash & Kale Ragu Serves: 4-6 servings Ingredients 2 tbl oil 8 oz spicy sausage or ground turkey* 1 yellow onion, diced 3 cloves garlic, minced 8 oz (about 2 cups) kale, chopped (I like frozen because it is already steamed and chopped) 2-3 tbl fresh sage, minced 1 cup white wine (or ¼ cup vinegar ¾ cup water) 1 cup tomato puree 2 cups butternut squash or pumpkin puree 2-3 cups pasta water, stock or water 1 lb pasta (i like gemelli but use your favorite) salt and pepper Parmesan for serving Print Preparation Put a large pot of water on to boil for the pasta. Heat a tablespoon or two of oil in a large sauté pan and remove the sausage from its casing, breaking it up into pieces. Add the sausage to the hot pan, breaking up any big clumps and stirring occasionally. Once the meat has some color and it mostly cooked through (5 minutes or so) add the onion and garlic to the pan, seasoning everything with a generous amount of salt. Cook until the onions are translucent (another 5-7 minutes) then add the kale and sage. If you are using frozen kale, cook until totally thawed, if using fresh kale, cover the pan to help create some steam and cook until the kale is tender - both will take about 5 minutes. Season again with salt and some pepper. Deglaze the pan with wine, scraping the bottom to get any stubborn bits unstuck. Stir in the tomato and squash purees and turn the heat down while you cook the pasta. Season your pasta water and cook pasta according to package instructions. Ladle some pasta water into your ragù - as much or as little as you like depending on how thick you want the sauce (i like it nice and thick, a hearty stew consistency). Taste the sauce for seasoning, it will likely need salt and probably some pepper too. Drain the pasta and add it to the ragù. Serve hot with some freshly grated Parmesan. Notes *I like using a spicy pork or lamb sausage because they are more flavorful than ground turkey and they stay in bigger chunks which i can fish out later when picking at the leftovers - use less oil in the pan if using sausage as the fat in them renders out nicely coating the pan, ground turkey is usually quite lean so it will require more oil to start with. Also note that the meat is totally optional as this makes a deliciously hearty vegetarian/vegan dish as well. Previous Next hungry for more?

< all recipes Lamb w/ Mint Chimichurri My Sis and her hubs are on their honeymoon right now in South America - probably arriving in Argentina at this very moment. Despite generously offering the pleasure of my company (and services as a very good sherpa) for all or parts of their trip, I have had to make do with a shared photo stream. Argentina is known for its steaks - cooked very simply, usually on a grill, and served with an herb sauce called chimichurri. It is most often made with parsley and oregano but I am sure it has countless regional and seasonal variations - so I thought why not mint for Easter lamb!? So instead of just waiting for the next photo upload, I have been eating this and imagining I am also riding a horse down the beach or sipping wine by the infinity pool...or just not in another snowstorm. This sauce is perfect with any cut of lamb - I first tried a shoulder roast, which was tasty but for some in the ole peanut gallery it was not quite fatty enough so I went for the rack of lamb next. You really can't go wrong, it is just a matter of taste and how many people you are serving - I found this site very helpful in picking out the right cut. Assuming it ever gets warm enough to grill outside, I would recommend making the chimichurri for any grilling occasion - you can use this recipe as a guide, keeping the proportions but mixing up the herbs. Or go rogue! You do not really need a recipe for a sauce like this once you get the gist (hint: herbs + oil = chimichurri). Try adding some jalapeños or roasted poblanos. Get saucy with your fish or chicken. Go Wild! Lamb w/ Mint Chimichurri Serves: serves 6 Ingredients 2 racks of lamb, frenched* Chimichurri Ingredients 3 cups fresh mint leaves, about 2 bunches 1 cup fresh parsley leaves, about 3/4 of a bunch 3 cloves of garlic zest and juice of 1 lemon 2 tsp red pepper flakes 1 tsp kosher salt 1 tsp black pepper 1 cup olive oil * 1 rack has 8 chops and weighs about 2 lbs. "Frenched" means that the bones have been cleaned, making a nice handle as well as an elegant presentation - if you do not see this at the grocery store, just ask the butcher Print Preparation Make the chimichurri: combine all ingredients except olive oil in a food processor and pulse until everything is evenly minced. Turn processor on and slowly drizzle in the olive oil - you want to do this in a slow,steady stream so that the sauce emulsifies and won't separate later. Store in the fridge if not using immediately - the chimichurri can be made a day or two in advance, just bring to room temp before serving (do not microwave!!! just let it sit out). Preheat oven to 400˚F. Heat a large ovenproof sauté pan with a few tablespoons of oil and generously season the fatty side of the racks with salt and pepper. Once the pan is really hot (almost smoking), place the fatty sides down and let sear untouched for 2-3 minutes, or until a dark golden brown. Flip the racks and put pan into the oven to finish cooking, about 10 minutes.* Let meat rest 5-10 minutes before serving. *Insert a thermometer into one end of the rack (right in the center of the chop so you do not hit any bone). Medium Rare: 145˚F Medium: 160˚F Well-Done: 170˚F Click [b][url href=" http://www.americanlamb.com/lamb-cooking-temperature-chart/ " target="_blank"]here[/url][/b] for a full time/temperature chart. Previous Next hungry for more?

< all recipes Mint Chocolate Chip Cake As promised, Mint Chocolate Chip Cake! I hope you have all made your Fresh Mint Meringues and are ready to dive into making this tasty treat. When making a cake, or anything really, I try to visualize the recipe like the image above – I first read through the recipe so I know which ingredients go together and at what point they will be incorporated into the recipe. I usually write directly on my recipe, bracketing each group of ingredients, labeling it A,B,C, and writing “cream” or “alternate”. What makes this technique most effective is that it forces you to read through and really understand a recipe before you start, helping you work more efficiently and be more successful. Mint Chocolate Chip Cake Serves: 2 9" cakes Ingredients Cake 3 sticks unsalted butter, at room temp 2¼ cups sugar 4 eggs ¾ cup cocoa powder ¾ cup hot water ¾ cup sour cream 1 tbl vanilla extract 3 cups cake flour 1 tsp baking soda ½ tsp salt Mint Buttercream 16 oz unsalted butter, room temperature 2 lb (4cups) confectioner’s sugar pinch of salt 2 tsp mint extract green food gel color (optional) Chocolate Ganache 1 cup dark chocolate chips 1 cup heavy cream Print Preparation Make Cake: Preheat oven to 350˚F. Grease 2 9in cake pans and line with parchment paper. Beat butter and sugar in electric mixer with paddle attachment until light and fluffy. While you are doing this crack eggs into a small bowl and add vanilla. In a separate bowl pour hot water over cocoa powder and whisk until smooth, whisk in sour cream. Finally combine the rest of the dry ingredients. With mixer on med-low add eggs one at a time, beating well after each addition (about 30sec), scraping bowl halfway through and after last egg has been incorporated. Add dry ingredients in two parts, alternating with cocoa/sour cream mixture. Give a scrape with a spatula to incorporate anything on the bottom. Divide batter between pans and bake 45-50 minutes, until a cake tester (or toothpick or even a small knife) inserted into the center comes out clean. Cool cakes on a wire rack completely before icing. Make Icing: Beat butter in electric mixer with paddle until light and fluffy (2-3 minutes). Turn mixer to low and slowly add confectioners sugar and pinch of salt. Beat on high for 5-7 minutes until slightly glossy. Add mint extract and food color (add a little at a time until you get the color you want). Ice the cake and let set in the fridge while you make the ganache. Make Ganache: Heat heavy cream in a small saucepan just to a boil, immediately pour over chocolate chips, let sit a minutes then whisk until smooth. Pour ganache on top of cake, spreading gently so it just drips over the edges. Decorate with Fresh Mint Meringues and/or sprinkles. Previous Next hungry for more?

< all recipes Funfetti Cake Remember that thing I said about trying to embrace imperfections in the kitchen? Yeah. That did not happen here. But my sprinkle-obsessive behavior paid off big time. Third time's a charm!! What I learned: artificial sprinkles are best, the more natural kind bleed into the batter (hence the weird color of the first two tries). A crumb coat is key to keeping the crumbs contained. God forbid we have rogue crumbs that end up on the outside of the cake, marring your beautiful fluffy white frosting. I decorated with nonpareils (round sprinkles) on the first cake and then these cute fondant cutouts on the second - which were quite a bit of work to color separately, roll and cut, and then dry on a curved surface so they fit the curve of the cake. Whew! I am tired just explaining all of that. I would recommend sticking with sprinkles as it gives you an idea of what is inside. Funfetti Cake Serves: 1 multi-tier 8" cake Ingredients Cake Ingredients 8 oz unsalted butter, at room temp 2 cups sugar 5 eggs 1¼ cups buttermilk 2 tsp vanilla extract 2½ cups cake flour 1 tsp kosher salt 1 tbl baking powder ⅔ cup sprinkles Icing ingredients 1 lb unsalted butter, room temperature 2 lb confectioner’s sugar pinch of salt 2 tsp vanilla extract Print Preparation Preheat oven to 325°F. Grease pans and line with parchment paper. Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk* together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium. Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides. With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated. Mix in sprinkles. Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted into the center of a cake comes out clean. Make Icing: beat butter about 2 minutes (until it coats the sides of the bowl). With mixer on lowest speed, slowly add the confectioner’s sugar, pinch of salt, and vanilla. Beat on medium-high speed for 6-8 minutes until super fluffy. Keep covered with a damp paper towel until ready to use. Crumb coat: ice cake layers with a very thin coating of icing then refrigerate the cakes for 15 minutes to let icing harden slightly. Ice cakes and decorate! Previous Next hungry for more?

< all recipes Beet & Avocado Salad w/ Miso Braised Beet Greens I am always drawn to beets at the farmers market but usually stand staring at them for a good 5 minutes trying to think of something brilliant to do with them, before deciding that I always make them the same boring way and awkwardly moving on. Today I decided was the day to a) not look like an idiot at the farmers market and b) explore the exciting possibilities out there of beet cookery. What draws me to beets is the ability to use the whole thing, root to leaf, but not many recipes take advantage of this. Beet greens get very little love but they are just as delicious and versatile as swiss chard - and they come already attached to the beet. Bonus! So while there are more steps to this recipe than I might normally like, it is totally worth it. Beet & Avocado Salad w/ Miso Braised Beet Greens Serves: 4-6 side servings Ingredients 1 lb beets, greens removed and set aside 1 lb baby bok choy 2 tbl Dijon mustard 3 tbl rice vinegar ½ cup toasted sesame oil, plus more for sautéing greens 1 avocado 3 scallions, white and green parts sliced thinly 2 tbl soy sauce 1 tbl grated fresh ginger 1 tsp miso paste Print Preparation Preheat oven to 425˚F. Wrap each beet in foil (individually wrapping the beets allows for more precise cooking) and place them all on a rimmed baking sheet or in a shallow casserole dish. Cook for 20-45 minutes – start testing the small beets after 20 minutes, they are done when a knife pierces to the center. Meanwhile, clean and dry beet greens. Remove stems, roughly chop the leaves, and keep in the fridge until ready to use. Do the same with bok choy. When the beets are cool enough to handle, use a paper towel to rub off the skins, cut beets into bite-sized pieces, and set aside. Wisk together the mustard and rice vinegar, whisk in the sesame oil. Cut avocado into cubes (same size as the beets), combine with beets, scallions and dressing. Heat 2-3 tablespoons of toasted sesame oil in a sauté pan, add beet greens and bok choy and stir until just starting to wilt (1-2 minutes). Pour ¼ - ½ cup water into the pan (enough to just cover the bottom of the pan), cover and let simmer 5-7 minutes. Meanwhile, whisk together soy sauce, ginger, and miso paste. When greens are done, turn off heat and stir in the soy sauce mixture. Plate with greens underneath beets and avocado or toss everything together – either way will be delicious. Previous Next hungry for more?

< all recipes Fish and Shrimp Tacos Fish and shrimp tacos are always a favorite of mine when eating out. Most of the time the fish/shrimp is battered and fried…something I try to avoid when cooking at home, because unless you are Paula Deen with a deep fryer installed in your kitchen, it can be quite an undertaking. Oh and its also pretty unhealthy and although I tease Chris that one day I will just let go and end up looking like Mario Batali, that time has not yet come. Every time I enter the kitchen, I challenge myself to make each dish better and healthier. I don’t believe eating something just because it is “low fat” but tastes like cardboard and I certainly would not waste time MAKING anything I don’t want to eat…I mean where’s the fun in that!? Therefore, I set out to make this once-in-a-while restaurant indulgence into a healthy and delicious homemade staple. The response from the peanut gallery (yes, Chris that would be you) was a resounding “yummmmmm” and a request for tacos once a week. You can really play around with the flavors. Next time I might try going with a more asian-inspired palate: using daikon radish instead of jícama, and either wasabi or sriracha instead of the adobo – use wasabi powder or one of those little packets you get when ordering sushi. I served the tacos alongside my smoky black beans but if you are going the asian route, you could sub in a seaweed salad perhaps. Fish and Shrimp Tacos Serves: 4 Servings Ingredients 1 lb shrimp 2 tbl oil (high burn temp oil such as canola, grapeseed, or safflower) ½ of a red onion ½ jícama 1 cup white wine vinegar 1 tsp salt 1 tsp sugar 1 avocado 1 lime 6 oz greek yogurt 1 tbl chipotles in adobo 8 tortillas Print Preparation Slice the red onion and jícama into thin strips, place in a bowl and add in the vinegar, salt, and sugar. Let sit for about an hour, stirring once or twice, and strain. If you like things spicy, chop up one of the chipotles and mix it into the yogurt – or, just use a tablespoon of the adobo sauce to mix into the yogurt. Set aside until ready to eat – you can put it in the fridge if making ahead but take it out 30-45 minutes before eating to take the chill off. The avocado and shrimp should be done last and just before you are ready to eat. Slice the avocado in half lengthwise, remove pit, and slice thinly. Cut the lime into wedges, squeeze one onto the avocado to keep it from browning, and set the rest on the table for each person to spice up their own tacos. Heat up the tortillas while you are cooking the shrimp, either in foil in the oven or in the microwave. Heat up the oil in a large skillet, season shrimp with salt and pepper, and toss into the hot pan. Sauté until they turn from translucent gray to opaque pinkish-white, about 3 minutes. Previous Next hungry for more?

< all recipes Zucchini Pasta w/ Parmesan and Black Pepper Zucchini Pasta w/ Parmesan and Black Pepper Serves: 4-6 servings Ingredients 4 zucchini 1 lb pasta* 2-3 tbl olive oil ½ cup / 4oz Parmigiano Regiano, grated ½ cup / 4oz Gruyere, grated salt and pepper Print Preparation Cut each zucchini into pieces that are roughly the same size and shape of your pasta. You can prepare the zucchini a day or two in advance and store it in an airtight container in the fridge. Bring a pot of water to a boil, tossing in a generous amount of salt. Cook the pasta according to the label - i like to go with the lowest number in the given range so that the pasta comes out of the water slightly al dente. While the pasta cooks, heat the olive oil in a large sauté pan. Add the zucchini, a large pinch of salt and cook for 5-10 minutes, stirring occasionally. You want the zucchini to just begin to cook on the outside while maintaining its refreshing snap on the inside. Stir in both cheeses and the cooked pasta. Season with salt and lots of black pepper. Serve immediately. Notes * I use Gemelli pasta for this because i really like the zucchini cut in this way - it cooks beautifully and does not fall apart. If you can't find gemelli or want to use something else there is no law against it, just cut your zucchini to match the pasta's shape. Previous Next hungry for more?

< all recipes Raw and Charred Corn Salad I recently went to a new salad place in my neighborhood called Sweet Greens that offered raw corn as topping. I had never thought to taste corn before cooking it, but it was delicious!! This recipe is really meant to be a guideline for using whatever you have on hand right now. If you have some eggplant or zucchini, throw that into the sauté pan with the onions. Swap out the sage for some fresh basil (added at the very end). You could even get rid of the pan all together! Just toss raw corn with tomatoes. It does not get any simpler than that. Raw and Charred Corn Salad Serves: 4-6 side servings Ingredients 2 tbl butter (or oil) 5 sage leaves, roughly chopped 1 small yellow onion, diced 4-6 ears of corn 1 cup chopped tomatoes (any kind of tomato you like/have) salt and pepper Print Preparation Remove the corn kernels from the cob and set aside in a bowl with the tomatoes. Heat butter in a large sauté pan. Once melted, add the sage and let cook for about 30 seconds before adding the onion. Season with 1 tablespoon salt. Sauté for about 10 minutes (on med-low heat), until the onion is translucent. Turn the heat up and add half of the corn to the sauté pan. Once the corn has charred a bit and is beginning to stick to the pan, pour in the white wine, making sure to scrape up all the browned bits on the bottom. Previous Next hungry for more?