Archives for posts with tag: Pasta
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Hello Summer!

July 22, 2014 //
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This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I've been waiting all year for this!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

 

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Categories Meal Plans

Longest Day of the Year

June 16, 2014 //
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Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

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Categories Meal Plans

Fettuccine with Peas, Asparagus and Pancetta

June 10, 2014 //
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Fettuccine with Peas, Asparagus and Pancetta

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Oh boy, is this good! The pancetta and cream give this dish a bit of decadence while letting two of spring’s best vegetables shine. I used linguine because that is what I had and it was fine.

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Categories Meals

Taking Stock…

June 2, 2014 //
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No, not that kind of stock.

Since I started this blog in January I have posted almost 20 meal plans and over 70 meals! It is crazy to think that I have made that many different meals so far this year, and the best season for cooking is just beginning! This is obviously a roundabout way of saying that I’m sorry I haven’t posted a new meal plan in a few weeks, but I hope you’ve been able to use the archive to pull together some tasty dinners for your family.

Fortunately, we are entering into the best time of the year to cook. I am obviously inspired by what I find when I am grocery shopping, but no shopping experience inspires me more than a trip to a farmers market. When I first caught a glimpse of those sugar snap peas you see below my heart leapt a bit. This week features a bunch of recipes that make the most of Spring’s finest; I especially love the soy-glazed chicken with asparagus and scallions. And, I promise there are more meals to come.

Sugar Snap Peas web

Meal #1: Penne with Broccoli Rabe and Sausage
Meal #2: Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard
Meal #3: Soy-Glazed Chicken with Asparagus and Scallions
Meal #4: Whole Baked Trout with Cherry Tomatoes and Potatoes

Your grocery list, excluding the usual pantry items:

broccoli rabe – 1 large bunch
Swiss chard – 2 large bunches
shallots – 4
onion – 1
asparagus – 1 large bunch
scallions – 2 bunches
Yukon gold potatoes – 2
cherry tomatoes – 12 ounces
oregano – 1 bunch
cilantro – 1 bunch
lemon – 1
limes – 3-4
penne – 1 box
aniseed (fennel seed) – 2 tsp. (optional) 
chicken broth – 2 cups
whipping cream (or half and half)
capers (if you don’t already have them)
grain dijion mustard (if you don’t already have it)
soy sauce (if you don’t already have it)
honey (if you don’t already have it)
chicken thighs, bone-in, skin-on – 8
pork tenderloin – 2, 8-10 ounce each
sausage – 1 lb.
trout – 2 whole fish (9 ounces each)

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Categories Meal Plans

Penne with Shrimp, Feta, and Spring Vegetables

May 22, 2014 //
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Penne with Shrimp, Feta, and Spring Vegetables

IMG_1261 web

This is the ultimate one-pot dish. It is so light and lemony and a wonderful way to feature asparagus and snap peas. Start to finish it takes no more than 15 minutes to prep and cook.

 

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Categories Meals

Celebrating Spring!

May 19, 2014 //
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This week’s meal plan is a celebration of spring. It features many of the vegetables that I’ve been waiting all winter to eat: spinach, asparagus, snap peas, ramps and even rhubarb! Last Saturday, I visited the Boro Hall Greenmarket for the first time in awhile and was so happy to see piles of ramps and rhubarb. I snatched them both up even though I had no idea what I’d do with them. That’s what I love most about this time of year – meal planning shifts from recipe-driven to ingredient-driven. You have to embrace a little uncertainty but trust me, you’ll be rewarded!

Rhubarb Ramps_Web

Meal #1: Chicken Saltimbocca + Sautéed Spinach
Meal #2: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus
Meal #3: Splayed Roast Chicken With Caramelized Ramps, Garlic and Capers + Roasted Fingerling Potatoes
Meal #4: Penne with Shrimp, Feta, and Spring Vegetables

Your grocery list, excluding the usual pantry items:

spinach – 2 large bags or bunches
ramps  – 1 bunch
asparagus – 2 bunches
snow peas – 1/2 lb.
rhubarb – 8-10 ounces (about 5 to 6 stalks)
onion – 1
fingerling potatoes – 1 lb.
sage – 1 bunch
mint – 1 bunch
rosemary – 1 bunch (optional)
lemon – 2
chicken broth – 1 small can
penne pasta – 1 box
feta – 4 ounces
dried cherries – 1/2 cup
pine nuts – 1/4 cup (optional)
capers (If you don’t already have them)
chicken cutlets – 4 (6 to 8 ounces each)
thinly sliced prosciutto – 4 slices (3 ounces)
whole chicken – 1 (approx. 4 1/2 lb.)
pork chops – 4 (6 to 8 ounces each)
shrimp – 1 lb.
dry white wine – 3/4 cup

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Categories Meal Plans

Asian Tonight?

May 12, 2014 //
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I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

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Categories Meal Plans

Spring Minestrone with Chicken Meatballs and Garlic Bread

April 30, 2014 //
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Spring Minestrone with Chicken Meatballs
IMG_1165 web
I made this on Wednesday when the rain was pouring down and boy, did I plan that right! This soup is crazy delicious, especially the meatballs. I added about 3/4 cup of frozen peas and they were a nice addition. Delish!

Garlic Bread

Maybe not the healthiest, but you have to indulge once in awhile…

1 baguette, halved lengthwise
1 TB. butter
¼ cup of olive oil
6 cloves of garlic, minced
handful of parsley, minced (optional)
¼ ts. garlic powder
salt and pepper

Heat oven to 375 degrees. In a small saucepan, heat butter, olive oil and garlic until the garlic releases its aroma and gets a little bit golden.

Garlic Cooking

Remove from heat and stir in the parsley (if using), garlic powder, salt and pepper. Brush mixture all over the inside of the baguette. Wrap the baguette in foil and place in the oven for about 10-15 minutes, then open up the foil so that the top of the baguette is exposed and bake for another 2-3 minutes, or until the bread is hard to the touch and a bit crispy.

IMG_0743

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Categories Meals

Digging through the Recipe Collection

April 29, 2014 //
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I’m really happy that I finally started this meal-planning blog, but as the weeks have gotten busier it has been more difficult to find time to research recipes, prepare meals and put together each post. I’m not complaining, just saying that you never really know what you’ve gotten into until you’re in it! That said, one unexpected benefit of this site has been that I have an excuse, or really the impetus, to finally try a bunch of recipes that I have clipped or dog-eared or saved on Pinterest. Like anyone, I make roughly the same 20 meals per season rotated over the course of 3-4 weeks. Many of those meals have already been featured on this blog. However, when I started this blog I knew that if I provided readers with just 20 recipes my endeavor would be short lived. So, I started digging through my recipe collection, which lives in a large accordion folder, a collection of food magazines, many cookbooks, a “recipe box” on epicurious.com and of course my trusty Pinterest recipe board.

My trusty recipe board on Pinterest

My trusty recipe board on Pinterest

This week I bring you three recipes that I tried for the first time this week, but that I have wanted to make for awhile. Along with those three I added a re-post of my pasta marinara (a mainstay). Enjoy!

Meal #1: Sweet and Sour Chicken Thighs with Couscous
Meal #2: Pasta with Marinara + Green Salad
Meal #3: Spring Minestrone with Chicken Meatballs and Garlic Bread
Meal #4: Shrimp with Orange and Ginger

Your grocery list, excluding the usual pantry items:

onion – 1
carrots – 2 lb.
lemons – 2
lettuce – 1 bunch or bag
leek – 1
baby spinach – 1 cup
red bell pepper – 1
oranges – 2
scallions – 1 bunch
basil – 1 small bunch
chives – 1 small bunch
ginger – 1 small piece
parsley – 1 bunch (optional)
cilantro – 1 bunch (optional)
low-salt chicken broth – 5 cups
egg – 1
pasta – 1 box
rice
small pasta (such as orzo or ditalini) – 1 box 
crushed tomatoes – 28 ounce can
baguette or whatever bread you like
breadcrumbs – 1/2 cup (if you don’t already have it)
sesame oil – (if you don’t already have it)
honey – (if you don’t already have it)
paprika – (if you don’t already have it)
cinnamon – (if you don’t already have it)
crushed red pepper – (if you don’t already have it)
bone-in, skin-on chicken thighs – 2 1/2 to 2 3/4 lb total
ground chicken – 6 ounces
shrimp – 1 lb. 

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Categories Meal Plans

Penne with Asparagus, Scallions, Peas and Prosciutto

April 24, 2014 //
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Penne with Asparagus, Scallions, Peas and Prosciutto

IMG_1142_Web

I  couldn’t wait. I tried to wait until asparagus arrived at the farmers market, but the beautiful, green bunches of asparagus at Whole Foods were calling my name. This winter has just been so brutal that I felt I deserved a meal featuring those bright, grassy flavored stalks of spring.

Not only is this dish a celebration of spring, it takes very little time to prepare and it doesn’t need a side.

1 TB. olive oil
1 bunch of asparagus, ends trimmed, stalks cut into 1/2 inch pieces
5 scallions, chopped
1 cup frozen or fresh peas
5-6 cloves of garlic, minced
12 oz. penne
1/4 lb. prosciutto, torn into small pieces
1/4 – 1/2 cup of half and half or heavy cream
Parmesan

Bring salted water to a boil and add the penne. Cook for 10-12 minutes to al dente (read the directions on the box for an accurate time). Save 1/2 cup of reserved cooking water for your sauce.

While the penne is cooking, heat olive oil in a pan and add asparagus, scallions and peas. Saute for 3-4 minutes until slightly tender. Add garlic and saute for another 30 seconds to 1 minute.

When the penne is finished drain the pasta and toss it in the pan with the vegetables and add the prosciutto. Add a little bit of the reserved cooking water, some half and half or cream and season with a bit of salt and ground pepper. Mix and taste to see if you like the consistency of the sauce. You can always add a little bit more water or cream depending on your preference. Sprinkle with Parmesan cheese to serve.

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