An adapted Madd Hatter recipe: Orecchiette with Portobellos and Arugula

October 17, 2013

Portobello and Arugula Pasta

One of my favorite quick go-to pastas has been a beef and arugula pasta with a dijon vinaigrette dressing that I posted a few years back. The first time I made this pasta, I remember my husband saying, “This would be really good with portobellos!”. I was so sure it would that, at the time, I wrote the recipe up with that suggestion for vegetarian-izing (and, incidentally, veganizing) the recipe. A week ago, I had some leftover arugula, so I decided to give this version a go, and what do you know, it was a hit! Still as quick and easy as the original, and still as flavorful. (more…)

0

The brownie pie

September 17, 2013

Brownie Pie

I’ve made oh-so-many of these pies over the years. As has my mom. And my grandmother. They’re what sustained me through the first half of college (and much of the second half). I lived off Mt. Dew and brownie pie. And while I personally wouldn’t recommend the diet (though I did stay skinny with my sugar tremors), I do highly recommend that you whip up one of these this instant! Two of the main reasons this became my go-to sweet: 1) all of the items were generally already in my pantry or refrigerator, 2) I could literally whip this up before the oven pre-heated. Twenty minutes plus pre-heat time, and I had instant sweetness gratification. (more…)

11

Veggie Spaghetti

August 23, 2013

Veggie Spaghetti

This is one of my go-to weeknight meals, and it is a great way to use up any random vegetables you may have left over. Growing up, my mom always dressed up marinara in a jar by sauteing some onions and beef (along with some other spices and peppers and such on occasion) before adding the marinara. I changed that up a bit, decided to forgo the beef and just use every veggie I had on hand. Everything is fair play – carrots, squash, zucchini, spinach, broccoli, fresh tomatoes, kale, peppers – you name it, I’ve tossed it in my drug-through-the-garden spaghetti. The key is to always keep a few things on hand (more…)

0

Picnic time: Spanish style

August 2, 2013

Gazpacho

Heeeeyy Boo-boo! Whadya think they got in that pic-a-nic basket?

I’m guessing Yogi never expected to get a basket full of Spanish goodies such as gazpacho, zucchini cake, lima bean salad, and piquillo peppers, but had he stumbled upon our party, that’s certainly what he would have found. Along with a pitcher or two of sangria!

A couple of weekends ago we decided to head out to a new park for a picnic and some light hiking. I was a little perplexed as to what to make, because at the time my husband and I were doing a gluten-free diet, and a friend of ours that was going is also gluten-free. So gone was the usual pressed sandwich meal, but I needed something that would not go off in the sun (no mayo or raw anything) but also wouldn’t be too heavy since it promised to be a warm day, and I knew the alcohol we would consume would already drain our energy a bit. Then it hit me – a Spanish-themed meal. Sangria is the perfect summer time drink, and with foods like gazpacho and stuffed peppers, we would be filled up and satisfied, but definitely not stuffed. And all the items could be served either room temperature or cold. And almost everything was vegetarian. While no one in the group was vegetarian, it’s always good to have some go to recipes that are meat-free for friends that don’t eat meat. (more…)

0

From the garden: A summer antipasti platter

July 5, 2013

Summer Antipasti Plate

One of the grand things about summer is grazing on the fresh fruits and veggies that pop up in our gardens, farmers markets, and local groceries. Tomatoes, squash, beans, berries – they’re all at their peak in flavor, and that means you don’t have to do too much to them to make them scrum-diddly-uptious!

Last week I showed you a slightly more involved way to enjoy your summer squash. This week I’ll show you all the other super-simple antipasto I made to fill up my antipasti platter. Caprese, melon e prosciutto, and roasted shishito peppers made it to my platter this time, and their preparation couldn’t be simpler. (more…)

0