1/4 c. freshly grated Parmesan, plus more for serving
1 large egg
2 garlic cloves, minced
Kosher salt
1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 bay leaf
Freshly ground black pepper
DIRECTIONS
In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
In a large pot of salted boiling water, cook pasta until al dente. Drain.
Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.
Get that backyard grill working this summer season.
INGREDIENTS
FOR THE MARINADE
1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper
FOR THE SALAD
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens
1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn
FOR THE GREMOLATA
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
FOR THE BALSAMIC VINAIGRETTE
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
Dash of salt and fresh ground black pepper
INSTRUCTIONS
Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large Ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
In a small bowl, whisk together ingredients for vinaigrette.
Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.
Good food is very often, even most often, simple food.
Ingredients
2 medium zucchini
½ lb rigatoni
1 tbsp olive oil
kosher salt
2 tbsp butter
2 tbsp heavy cream
¼ cup grated parmesan cheese
1 lemon, juiced
½ cup whole milk ricotta cheese
8 large basil leaves, torn
garnishes: freshly cracked black pepper, flaky sea salt, more parmesan
Instructions
Bring a large pot of water to a boil. Add a heaping pinch of salt. Meanwhile, trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin to shave the zucchini thinly (use a knife to thinly slice the zucchini if you don’t have a mandolin).
Drop the rigatoni in the boiling water, stir well, and cook for 1 minute less than the package’s instructions.
Meanwhile, heat a 12” stainless steel pan over medium heat. Add the olive oil. Once hot, add the zucchini. Quickly sauté for a few minutes until caramelized and tender, stirring often. Season with a pinch of salt.
Stir in the butter and let melt. Add the heavy cream. Retrieve a ½ cup of starchy pasta water from the pot and add to the pan. Stir well and bring the liquid to a simmer. Simmer for a minute or so until starting to thicken.
Drain the rigatoni and immediately add it to the sauce. Stir continuously as you sprinkle in the parmesan cheese. Stir in the lemon juice. Continue to stir until the parmesan has melted and the sauce clings to the pasta.
Transfer the pasta to a serving bowl. Dollop the ricotta cheese over top. Garnish with the torn basil, freshly cracked black pepper, flakey sea salt, and more parmesan.
Greek food is simple, unpretentious and authentic.
Ingredients
For the feta yogurt sauce:
1/2 cup plain greek yogurt
1/2 cup feta crumbles
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon garlic powder
Freshly ground salt and black pepper, to taste
1-3 teaspoons water to thin sauce so you can drizzle it over meatballs
For the meatballs:
1 pound lean ground chicken or turkey (around 93% lean is best)
1 egg
½ cup breadcrumbs
¼ cup finely diced red onion (from about 1/4th large red onion)
3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
½ teaspoon dried oregano
¾ teaspoon salt
Freshly ground black pepper
For the veggies:
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, sliced
1 tablespoon olive oil
Freshly ground salt and pepper
For the lemon orzo:
1 ⅓ cup orzo pasta (8 ounces)
1 teaspoon lemon zest
Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
1-2 tablespoons butter (or olive oil)
Freshly ground salt and pepper, to taste
Instructions
First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside. (Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball).
Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.
While the meatballs are cooking, make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste.
To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley.
(Optional: ½ cup pitted and sliced kalamata olives)
When you’re in the mood for salmon and pasta, this is the dish that will satisfy.
Ingredients
(for the salmon)
2-3 salmon fillets
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped
(for the pasta)
8 Ounces Angel Hair Pasta
4 Tablespoons Extra Virgin Olive Oil
6 Medium Garlic Cloves, (minced, or six ((6)) teaspoons of minced)
1/2 Teaspoon Red Pepper Flakes, (or to taste)
1/8 Cup Italian Parsley, (fresh, finely chopped)
1/4 Cup Pasta Water, (reserved)
Salt and Pepper to Taste
Instructions
To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.
Add the grilled salmon filets back into the pan.
To make the pasta: Cook the angel hair in salted water according to the package directions. Reserve ¼ cup of the pasta water, and set aside the drained pasta.
In a large skillet, heat the olive oil over low-medium heat. Add the garlic, and cook for 2-3 minutes. Take care not to let the garlic turn brown. Add the red pepper and parsley, then remove from heat.
Add the drained pasta to the garlic and olive oil mixture, then return to low-medium heat. Toss the noodles with the oil to coat. Pour in splashes of pasta water as needed to loosen the sauce.
Serve immediately with freshly grated Parmesan cheese, salt and pepper to taste.
Add salmon to plate, sprinkle with the parsley, and spoon the sauce over each filet.
3 pounds stewing beef lean, cut into 1 inch pieces
1 large onion chopped
1 large carrot peeled and roughly chopped
1 pound pearl onions peeled
½ teaspoon salt or to taste
½ teaspoon pepper ground, or to taste
4 cloves garlic minced
1 pound mushrooms chopped
2 tablespoon all-purpose flour
3 cups red wine (Pinot Noir recommended)
2 cups beef broth (low sodium or no sodium added)
1 tablespoon tomato paste
1 bay leaf
1 tablespoon thyme fresh
Instructions
Heat the olive oil in a large Dutch oven or a heavy based pot that’s oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef.
Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
Preheat the oven to 325 F degrees while you’re bringing the stew to a boil.
Cover the pot with a lid, place in the oven and cook for 2-1/2 – 3 hours stirring every hour. Meat should be tender and fall apart when cutting with a fork.
Serve over cooked egg noodles or creamy mashed potatoes.
1 teaspoon table salt, plus salt for cooking pasta
2 tablespoons extra-virgin olive oil
12 ounces bucatini
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil
½ teaspoon pepper
2½ ounces mild provolone cheese, shredded (⅔ cup)
⅓ cup grated Parmesan cheese
Crushed pistachios
Directions
1. In large bowl, stir together zucchini, ¼ cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released, 10 to 12 minutes, stirring halfway through microwaving. Drain zucchini in colander and let cool slightly, about 5 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, stirring every 4 minutes and then reflattening into even layer, until zucchini is very tender and about half of slices have browned, 10 to 12 minutes. (Zucchini can be refrigerated for up to 2 days.)
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.
4. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed.
5. Transfer pasta to platter and serve immediately and top with crushed pistachios, lemon squeeze and sprinkled Parmesan cheese.
This one you’ll want to make sure your noodles are covered rather than “sauce on top”…a cardinal sin.
Ingredients
Makes 6 servings
1 pound large peeled and deveined shrimp, tails on
2 large red bell peppers, diced
1 red onion, diced
2 cloves garlic, sliced
4 teaspoons chopped fresh oregano
One 12-ounce package dried bucatini
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 cup dry rose wine
Kosher salt and freshly ground black pepper
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
It’s rich and fresh and every bite will make you take another.
Ingredients
12 large sea scallops
1 tablespoon canola oil
Salt and pepper
½ cup black sesame seeds
8 ounces *mushrooms, sliced
1 clove garlic, minced
½ onion, diced (about ¾ cup)
1 cup Arborio rice
½ cup white wine
3 cups broth, heated (chicken or vegetable broth work)
¾ cup frozen peas, thawed
1 teaspoon kosher salt
½ cup shredded parmesan
1 tablespoon butter
¼ cup Italian parsley, chopped
Instructions
Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
In a sauté pan, over medium-high heat, add canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute.
Remove from pan and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occasionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired.
