Roasted Grapes & Fresh Ricotta
We originally tried this recipe with fresh ricotta and focaccia and oh my was it delicious! This picture was taken with Bread Alone’s Whole Wheat slices and some shredded ricotta from Fairway. The first time was much better but was still great nonetheless. Try this for a quick appetizer!
Ingredients
• 10 red grapes, seedless and washed
• Olive oil
• Salt
• Fresh thyme
• Fresh ricotta
• Your favorite bread, cracker, or what have you
Directions
1. Preheat oven to 350 F. Cover baking pan in foil.
2. Place grapes on foil, drizzle olive oil on top, and sprinkle salt. Bake for 5-10 minutes or until grapes look like they’re ready to explode.
3. On a piece of toasted bread (or whatever you prefer), spread a generous layer of ricotta and top with fresh thyme. Add grapes on top and enjoy!
Pasta and Broccolini in a Smoked Gouda Sauce
Ingredients:
• 8 oz. uncooked good quality pasta
• 1 bunch broccolini, cleaned and chopped (shave stems if needed)
• 3/4 cup (6 oz.) 2% milk (soy milk makes it sweeter)
• 6 oz. smoked gouda, shredded
• 1 can of cannellini beans, drained
• 1 tsp stone ground mustard
• 4 cloves garlic, minced
• 2 Tbsp. minced fresh tarragon
• Pinch of cayenne pepper
• 1/8 tsp. freshly grated nutmeg
• Zest from one lemon
• Salt and pepper to taste
Directions
1. Prepare pasta as directed. One minute before the pasta is finished cooking, add broccolini. Drain pasta and broccolini and set aside.
2. While the pasta is cooking, heat milk in a small saucepan over medium heat. Stir in remaining ingredients (minus beans) and whisk until smooth. Add cannellini beans. Adjust seasoning to taste.
3. Combine pasta and sauce in a serving dish and stir to ensure that the pasta is evenly coated. Let sit for two minutes, stir again, and serve. Sprinkle with crushed red pepper.
Roasted Asparagus
I only enjoy asparagus during one time of the year: spring. If you go to the farmers’ market, I’m sure you’ll find large bunches of the spears for about $5.00.
Ingredients
• One bunch of asparagus, woody ends trimmed and stalks shaved slightly
• 1 tbsp olive oil
• Grated parmesan
• Salt
Directions
1. Preheat the oven to 400 F. Cover a baking sheet in foil.
2. Preparing asparagus before laying them flat on the foil.
3. Drizzle olive oil on asparagus and sprinkle salt on top. Bake for 15 minutes.
4. When asparagus is nearly tender (use a fork to test), sprinkle parm on top. Bake until asparagus is finished.
5. Enjoy!
Note: Obviously, omit parm for vegan dish.
bkbrains:
Important life facts contained in this blog post:
“It takes about 30 seconds to peel a pound of 3 1/2” onions, versus about 100 seconds to peel a pound of 2 1/2” onions. Don’t buy bagged onions, buy bigger onions. Your life will be better! End of story.”
hellomsg:
Ever wondered how much onion a “medium-sized” onion contains? Or what size to use for onion rings? All your answers contained within.
[Brooklyn Brainery]
Tips on how choosing the right onion can make your life easier!
dotconor:
Shayla made punkin cinnamon buns for conor day :D
Birthday morning adventures! It took a few hours to make but totally worth it. Recipe here.
(via dotconor)
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Nectarine Pizza with Balsamic Reduction (fresh pizza dough, fresh ricotta, nectarines, balsamic reduction)
