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Butternut Squash Frittata

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butternut squash frittata ingredients in skillet-1

Frittatas are an excellent choice for dinner because they are usually low-cost (this one comes to about $12) and you can really pack them full of vegetables. This gorgeous, vibrant Butternut Squash Frittata is no exception. The squash lends such a beautiful sweetness to balance the saltiness of just a bit of andouille sausage (or dried chorizo, if you prefer). Bell pepper, scallions, and peppery arugula bring even more color, and therefore, more vitamins to the table. The next time you’re on the hunt for a filling meal that feels light, give this impressive frittata a try.

Tips (unsponsored): To save yourself a little prep time, you can buy pre-packaged cubes of squash and then cut those smaller. We find ours at Trader Joe’s. We also like the baby arugula we find at Trader Joe’s.

butternut squash frittata ingredients-1

As you prepare and enjoy this meal together with your family, teach them a few things about the vegetables they will be eating:

  • Arugula provides your body with folic acid, which helps it make healthy new cells.
  • Butternut squash contains lutein, which helps you have good vision.
  • Scallions help your blood vessels stay healthy.

butternut squash frittata on stovetop-1

Fritattas are pretty Italian, so let’s learn a few things about Italy and it’s people:

  • Children usually live at home till they get married, sometimes through their 30’s.
  • Christopher Columbus was Italian.
  • Italy is mostly hilly and mountainous.

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Butternut Squash Frittata collage

Adapted slightly from: Butternut Squash Frittata

Butternut Squash Frittata
 
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Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 4 cups cubed butternut squash (about 1 pound)
  • Kosher salt and freshly ground pepper
  • 7 large eggs
  • 5 tablespoons extra-virgin olive oil
  • 1 4 -ounce link fully cooked (not dried) chorizo or andouille sausage, diced
  • 1 red or yellow bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 bunches scallions, chopped
  • 1 5 -ounce package baby arugula (about 8 cups)
  • Juice of ½ lemon
Instructions
  1. Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with ¼ cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and ¼ cup water in another large bowl until frothy.
  2. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5-7 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; add 1 tsp. kosher salt and stir.
  3. Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, about 12 minutes. NOTE: Do not over-bake! Check for doneness by removing the frittata from the oven (using an oven mitt). The glare from your oven light may make the frittata appear glossy and underdone when it is actually done.
  4. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.
Nutrition Information
Calories: 558 Fat: 37 g Saturated fat: 9 g Carbohydrates: 39 g Fiber: 8 g Protein: 22 g Cholesterol: 401 mg

 

Skillet Lasagna

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skillet lasagna-1

We submit that lasagna can get kind of boring. THIS skillet lasagna is so superior in flavor to any other version of lasagna we’ve ever had… and it’s chuck full of vegetables, like tomatoes, basil, carrots, zucchini and spinach. We added a tiny amount of ground pork we had on-hand (and wanted to use up), but this lasagna doesn’t need it one bit because the vegetables become so incredibly flavorful as they cook that you don’t miss the meat for a second. And we just have to mention that the noodles at the bottom of the skillet end up with this intense caramelized flavor from bubbling in all of the juices of the cooking vegetables that is out of this world. Grab a great loaf of bread and get ready for the best lasagna of your life.

skillet lasagne ingredients-1

Tips (unsponsored): We suggest using your food processor to shred the carrot and zucchini. These smaller pieces will cook more quickly and ensure that you won’t be stuck with over-done noodles and under-done vegetables at the end. If you want to use fresh mozzarella instead of grated, we suggest using fresh mozzarella pearls, cut in half, so you don’t have to deal with slicing a log or ball. Although we do recommend almost anything from Trader Joe’s (like their basil plants), we don’t suggest using their no-bake lasagna noodles for this, as they take longer to cook and won’t be ready when the rest of the lasagna is. Barilla works very well.

Have your kids help you pluck basil leaves and stir the ricotta mixture. As you prepare and enjoy this meal together with those you love, teach them about the health benefits of a few of the ingredients:

  • Spinach is high in vitamin K, which helps your bones stay healthy.
  • Carrots are one of the best things to eat to prevent heart disease.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

Lasagna is clearly Italian, so let’s learn a few things about Italy and it’s people:

  • Mona Lisa and the inventions of the piano and violin. The story Pinocchio was written by an Italian author.
  • Italian women usually only have one child.
  • Italy has 2 active volcanos and both are near big cities. It is pretty scary that they could erupt at any time!

Adapted slightly from: Skillet Lasagna

Skillet Lasagna
 
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Author:
Difficulty: Easy
Est. Cost: $18
Serves: 4 servings
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, sliced
  • 1½ pounds ripe tomatoes, diced
  • 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
  • Kosher salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons grated parmesan cheese, plus more for garnish
  • 6 sheets no-bake lasagna noodles
  • 1 carrot, grated
  • 1 zucchini, grated
  • 3½ cups baby spinach
  • ⅓ pound mozzarella cheese, thinly sliced
Instructions
  1. Heat the ¼ cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, ½ teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
  2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, ½ teaspoon salt, and pepper to taste in a bowl.
  3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 30 minutes.
  4. Let rest 10 minutes before slicing. Garnish with more parmesan and fresh herbs.
Nutrition Information
Calories: 564 Fat: 35 g Saturated fat: 14 g Carbohydrates: 38 g Sodium: 924 mg Fiber: 4 g Protein: 24 g Cholesterol: 108 mg

 

 

Weeknight Bolognese

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Ina Garten deserves a dang medal for this one, because this bolognese sauce is outstanding under any conditions, but especially for being so quick and easy. This sauce is so rich and the depth of flavor is so satisfying without needing to be fussed over for hours. Good red wine and quality San Marzano’s are the key to success here, and ground sirloin, fresh basil and heavy cream make this SO hearty. Another beautiful thing about this sauce is that it tasted even better the next day, making it ideal for those times when you have guests or need to bring someone dinner – simply re-heat the sauce to a simmer while you cook the pasta. If anyone ever served us THIS bolognese for dinner, we’d be friends for life. FOR LIFE.

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Tips (unsponsored): We love whole grain penne for this, but you can use any non-string noodle you love (the thick, meaty texture doesn’t pair well with the shape of a spaghetti or angle hair. Save those for your thinner, more delicate sauces). It used to be that you couldn’t get canned San Marzano tomatoes from just anywhere, but you can now. Even Walmart carries them, as well as a couple “double concentrated” tomato pastes in the tube that we love, such as the Amore brand. You can squeeze out what you need, screw the lid back on and return it to the fridge for another use. We love the basil plants at Trader Joe’s, as they are a great price and you can enjoy them until the exact moment you need fresh basil… and thereafter, if you’ve spared any. We don’t drink wine, but we know to look for a “cabernet” as a dry red.

weeknight bolognese ingredients-1

Have your kids help you pluck basil leaves. Let them smell the fragrant nutmeg as you grate it – there’s nothing like it. As you prepare and enjoy this meal together with your loved ones, teach them some of the health benefits of some of the ingredients:

  • Fresh basil helps your body to fight-off bad bacteria.
  • Nutmeg is found in some toothpastes because it helps kill the bacteria that causes bad breath.
  • Nutmeg is found in some toothpastes because it helps kill the bacteria that causes bad breath.

An obviously Italian dish, let’s learn a few things about Italy and it’s people:

  • Italy has lots of earthquakes because of where it’s positioned on the earth’s tectonic plates.
  • You would never find pineapple on a pizza in Italy.
  • There are two states in Italy, called San Marino and the Vatican City.

From Weeknight Bolognese

Weeknight Bolognese
 
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Author:
Difficulty: Easy
Est. Cost: $20
Serves: 4 to 5 servings
Ingredients
  • 2 tablespoons good olive oil, plus extra to cook the pasta
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ cups dry red wine, divided
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • ¾ pound dried pasta, such as orecchiette or small shells
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
Instructions
  1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.
  2. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute.
  3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes.
  4. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box.
  5. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
  6. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
  7. Make-Ahead Plan: Make the sauce, let it cool and refrigerate for up to 3 days. To serve, bring the sauce to a simmer while you cook the pasta, then toss the sauce with the pasta and Parmesan.

weeknight bolognese collage

 

Lemon Spaghetti

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If you’ve read our About page, you know that when we first started cooking we made A LOT of pasta recipes by Giada De Lauarentiis. We don’t eat pasta too terribly often anymore, but this is a Giada pasta that we still make 10 years later. This lemon spaghetti is SO many wonderful things, from tart (lemons) to sweet (basil) to fruity (good olive oil). It is incredibly light, fresh and satisfying. Enjoy it on it’s own or toss it with grilled shrimp or leftover seafood for a truly outstanding combination. Lemon and basil are a match made it flavor heaven, and the parmesan only adds to the beauty of what goes on here. Another item to be added to this dish’s list of virtues is that it is just as delicious served at room temperature, so there’s no need to stress about getting it into your family’s or guests’ mouths hot. It is also very inexpensive (minus any seafood additions), so consider this instead of your usual spaghetti the next time you need something quick and easy… and fabulously different from the norm.

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Tip (unsponsored): Although we love substituting whole grain pasta for the norm, we suggest using regular spaghetti for this recipe. The result just isn’t the same otherwise. Also, if you want to add salmon as seen here (we highly advise it – it’s such an awesome addition), we suggest undercooking your salmon just a touch. Overcooked seafood is dry, tough and never delicious, and this way it is sure to be great as leftovers, especially if you re-heat it at all. Speaking of which, please do not reheat fish above room temperature. It overcooks it and it is much more enjoyable at room temp. In fact, you can toss your leftover seafood into this pasta straight from the fridge. The hot noodles will bring it back up to near room temp for you. Here is how to grill salmon. It will add another 15 minutes or so to the process, but it’s so very worth it.

Lemon spaghetti ingredients-1

We love the basil plants that are available at Trader Joe’s. You can buy a plant for very little cost and enjoy it’s beauty and fragrance until it’s time to prepare your dish. This way, you won’t have to hope that the container of basil you bought a couple days ago will still be fresh when it’s go-time. We also love the lemons offered at Trader Joe’s. The little ones you buy in the bag are usually sweet and perfect (unfortunately, we can’t make the same claim for Costco’s lemons, which we have found to be huge but mostly flavorless).

Have your kids help you tear basil leaves from it’s plant. Be sure to have them inhale the amazing aroma, creating a memory with you. They will also love to help you juice the lemons. Preparing this dish is a total feast for your sense of smell! As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Basil has lots of vitamin K, which helps you stop bleeding.
  • Lemon juice can help protect you from getting kidney stones.
  • Olive oil’s fatty acids can help your body balance blood sugar.

Since this lemony, basil-y pasta invokes visions of Capri, Italy for us, let’s learn a few things about this picturesque isle:

  • Caesar found Capri so captivating that he returned over and over again for vacation.
  • Capri offers some of the most breathtaking caves and colors of water in the world.
  • Many authors have gone to Capri to enjoy the serenity and landscape, and have used it for the setting of their writings.
  • We will go to Capri someday. Oh, wait, that may not constitute as a fact….

Lemon Spaghetti
 
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Author:
Difficulty: Easy
Est. Cost: $7 (not including adding seafood)
Serves: 4-6 servings
Ingredients
  • 1 pound spaghetti
  • ⅔ cup olive oil
  • ⅔ cup grated Parmesan
  • ½ cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • ⅓ cup chopped fresh basil leaves
Instructions
  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  2. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding ¼ cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

From Lemon Spaghetti

 

Charcuterie or Antipasti Spread

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What does charcuterie mean anyway? Firstly, let’s get the pronunciation down: “sharkooduhree.” It is a French word and basically means “cooked meat.” You may find a “charcuterie plate” on the menus of quality restaurants, but there is no reason why you can’t enjoy one right from your own home with those you love. So then what is an antipasti plate or spread? Antipasti is Italian and really just means “before the meal,” and typically includes cured meats, cheeses and pickled vegetables. We are NOT experts, but you could use “charcuterie” when referring to your meats and “antipasti” when referring to your entire spread of goodies. However you refer to it, people absolutely LOVE to have options when eating, and a lovely charcuterie board or antipasti spread like this is the epitome of offering choices. You will be hailed for your genius and generosity.

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Let’s talk about the cheese for a sec – you typically want a couple of options for hard cheeses and a couple soft. The most crowd-pleasing hard cheeses are a sharp cheddar-like cheese, such as Dubliner, and a parmesan. In the soft-cheese department, we are talking brie (you can eat the rind) and goat cheese. Above you will find a brie, a cranberry goat, and an Italian truffle cheese (semi-soft). The hard cheeses are Dubliner and an extra-sharp orange cheddar (because your picky eaters will identify with the orange cheese and know it equals cheddar. Tee-hee-hee). We love Trader Joe’s for cheeses and meats. The meat you see here is a multi-pack, consisting of prosciutto and 2 different salamis. We love the peasant bread and baguettes from Costco. We usually toast some and leave some soft.

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Your condiments are important because they allow people to individualize their choices even more, and people love to see which cheeses and meats taste best with which condiment. We like to have a good, whole-grain mustard, a preserve, such as cherry or raspberry, at least one olive choice, and a fresh or dried fruit, like Concord or Thomas grapes or dried currants (pictured above). Pickled vegetables such as jarred artichokes or peperoncinis make lovely additions. All the flavors these condiments contribute can be mixed and matched to make for fantastic sweet and salty combinations – a couple of our favorite combos are brie with preserves, and prosciutto with dubliner and mustard.

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A nice, festive background is always pleasant. For our get-together, we had guests grab something to munch on in the backyard before it got too dark and cold, then we came inside for hot soup. This star battery-operated light fixture provided a delicate glow as the sun went down, and this fresh boxwood wreath and fresh holly (both from Trader Joe’s) lent some freshness and holiday cheer. This Himalayan salt board came from Trader Joe’s as well, by-the-way, and makes for beautiful presentation. You can heat it and serve things hot on it, or chill at (as we did here) to keep your meats cooler for longer. Genius.

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Four-Cheese Baked Pasta with Sun-dried Tomatoes

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What do you feed guests for dinner? Many times, your best bet is something which can be made in a 9×13 dish because things that cook in your standard size pots and pans aren’t usually going to accommodate a group without making two or more batches, and if you’re having people over, who has time for that just before it’s time to serve? There’s one thing that most people can agree on: Italian is good. Next time you find yourself in need of a delicious, hearty dish to feed a group, try this rigatoni instead of pulling out the ole spaghetti. It’s flavorful and kind of a party in a casserole dish. The fact that’s it’s meatless helps to lower the cost and scores it a few points on the healthy scale. The fennel take sit up a notch in sophistication. You can assemble this dish ahead of time, refrigerate and bake it later on that evening or the next day.

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Tip: Be sure and undercook your rigatoni, even less so than al dente (we suggest cooking as little as half-way done, we cook ours for about 7 minutes). Pasta continues to cook after it’s been drained and this one even cooks more in the oven after boiling. Failure to do so will result in mushy rigatoni… ugh. Also, sun-dried tomatoes can be chewy, so be sure to chop them pretty small so you don’t end up having to chew them down too much. Slice your fennel as thinly as possible as well to avoid large, crunchy chunks. A mandolin or food processor can make this an easier task. We had string mozzarella cheese on hand, so we diced that up for this dish. If you want to prepare this dish ahead of time: Prepare the sauce and set aside, prepare breadcrumb mixture and set aside in a ziplock bag, and prepare the other ingredients and set aside together (undercooked pasta, sun-dried tomatoes, fennel fronds, 3 cheeses and parsley). Refrigerate and assemble later on or the next day.

(Unsponsored) We find all of these ingredients at our Trader Joe’s.

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Have your kids help you brush the dish with olive oil and remove the fronds from the fennel, taking note of their feathery texture and delicate aroma. As you prepare and enjoy this meal with your family and friends, teach them about the benefits that a few of the ingredients are providing their bodies:

  • Fennel offers your body vitamin C, which helps your skin fight off damaging effects from the sun and pollution.
  • Sun-dried tomatoes have lots of potassium, which helps to keep you from getting heart disease by keeping your blood pressure healthy.
  • Tomato paste gives your body vitamin A, which is good for your reproductive system.

A few facts about Italy and its people:

  • Italian men usually live at home with their parents until they marry, sometimes into their 40’s.
  • Italy is very mountainous and hilly.
  • More famous artists hail from Italy than from any other country.

Adapted slightly from: Four-Cheese Baked Pasta with Sun-dried Tomatoes

Four-Cheese Baked Pasta with Sun-dried Tomatoes
 
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Author:
Difficulty: Easy
Est. Cost: $22
Serves: about 8 servings
Ingredients
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, very thinly sliced, plus 1 tablespoon chopped fennel fronds
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • Kosher salt
  • 1 28 -ounce can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • ½ cup grated parmesan cheese (about 1 ounce)
  • ½ cup chopped fresh parsley
  • ½ cup finely chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed (could chop up some string cheese)
  • 1½ cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
Instructions
  1. Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook about 7 minutes (the pasta will continue to cook later). Drain, rinse under cold water and set aside.
  4. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with ¼ cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
  5. If you want to bake this dish later, see blog post for instructions on how to proceed from this point.
  6. Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining ¼ cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
  7. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

 

Crostini with Thyme-Roasted Tomatoes

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oven roasted tomato crostini - 1

It’s kind of hard to know what to bring to a get-together when the only specifications given are “appetizer” or “finger food.” The usual suspects might run through your mind, like spinach and artichoke dip, Swedish meatballs, a cheeseball and crackers, or chips and some sort of Mexican-ish dip. But what if someone ELSE is bringing those things? This is THE most delicious addition to an hors d’oeuvre or antipasti spread. It is unbelievably simple, inexpensive, and delicious, and is the perfect choice when you really just don’t have time to fuss over making something to bring to the table.

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You literally cut some romas in half, sprinkle them with kosher salt (please, please use kosher, see why below), leave them in the oven for at least 5 hours (go about your day and come back later!), drizzle with olive oil and fresh thyme, and serve on garlic-rubbed crostini. The result is an incredibly sweet, uber flavorful tomato atop a deliciously garlicky vessel. If you’ve never rubbed a piece of warm, toasted bread with a fresh garlic clove before, you’re in for a treat – the garlic melts onto the bread like butter… now I’m hungry. You might as well bring a few copies of this “recipe,” when you show up with these to your party, because you will be asked for it.

Tip (unsponsored): We like the romas we find at Costco for this recipe, as they are a nice, large size and pretty consistent in flavor throughout the year. We also like the baguettes we find at our Costco. We always recommend using kosher salt for it’s larger, more irregular granules, which are easier to gauge when picking up with your fingers to salt a dish, allowing you to distribute more evenly. It is very easy to over-salt (and to do so unevenly) when using the fine granules of table salt. Also, the larger crystals of kosher salt tend to be more effective when using it to draw out the moisture of something, as in these tomatoes. Oh, and the measurements between table salt and kosher salt are different (again, due to the difference in granule shape and size), so 1 tsp of table salt will not be equivalent to 1 tsp of kosher salt, so we like to keep it consistent with what our recipes call for, which is almost always kosher salt.

Have your kids help you pluck thyme leaves from their springs, drawing their attention to their beautiful fragrance. This will help them make a good memory with you in the kitchen and they will think of you fondly when they cook with fresh thyme in the future. As you enjoy this appetizer with those you love, share with them a few health benefits of a couple of the ingredients:

  • Cooked tomatoes are a great source of the antioxidant lycopene, which helps keep you healthy overall by protecting your cells.
  • Tomatoes are high in vitamin C, which helps to keep your heart healthy.
  • Garlic helps to keep your blood from clotting when it shouldn’t.

Adapted from: Crostini with Thyme-Roasted Tomatoes

Crostini with Thyme-Roasted Tomatoes
 
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Author:
Difficulty: Easy
Ingredients
  • 2 lbs plum tomatoes, halved lengthwise
  • Extra-virgin olive oil, for drizzling
  • Kosher or sea salt and freshly ground pepper
  • 1 to 2 teaspoons dried thyme
  • 16½ -inch-thick slices baguette, cut on the bias
  • 1 clove garlic
Instructions
  1. Preheat the oven to 250 degrees. Place the tomatoes cut-side up in a shallow baking dish. Sprinkle with kosher salt and let sit 20 minutes.
  2. Roast at least 5 hours, until slightly dry but still juicy.
  3. Drizzle with olive oil and sprinkle with thyme leaves and more salt, if needed.
  4. Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 8-10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

 

Baked Farro and Butternut Squash (a.k.a. The Best Side Dish Known To Man)

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baked farro and butternut squash -1

Some grains are better than others. Lately we’ve cooked with millet, quinoa and …. this little farro number. “Why, oh why are we just now experiencing this?!” we lamented after putting the first marvelous bites in our mouths. This dish is phenomenal. It truly, truly is. It is so rich and far better than mashed potatoes. The ingredients list isn’t incredibly long, but man, what a list: applewood-smoked bacon, onion, thyme, farro, stock, butternut squash and parmesan. That’s a whole lotta beautiful, hearty flavor. The textures are also worthy of note: the pearled farro plus the soft squash and crisp bacon make for really nice contrast. This dish is worthy to grace any table, ranging from simple to the fanciest of fancy, but the bottom line is that if you are the one credited for having brought this pot-o’-gold to your Thanksgiving feast, your name will be hailed for generations to come. We know ours will be this year.

baked farro and butternut squash ingredients - 1

Tips (unsponsored): We found our pearled barley at Sprouts – not in the bulk section, but in the grain isle. Be sure you are using pearled farro, as the cook time is much less than regular farro. Plan ahead on this dish so you can order it online if you can’t seem to find it locally. We promise – this dish is worth it. Also, this dish calls for “good chicken stock, preferably homemade.” As always, we recommend using Kitchen Basics stocks, as they are much more dense in flavor than your average broths.

Have your kids help you pluck the thyme leaves from their sprigs (if they are tough). Let them run clean fingers through the uncooked farro – kids love the texture of grains. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Farro provides your body with a mineral called manganese, which can help you from feeling too tense.
  • Butternut squash has lots of vitamin C, which helps your skin look great.
  • The vitamins in onions can help lower your risk of cancer.

The farro in this dish whispers of Italy, but this recipe comes from a Californian chef, so let’s learn a few things about California:

  • Within California you will find the most diversity of any other landscape.
  • Even though lots of forest has been cut down to make room for houses and farms, California has reforested a lot to replace it, so it’s pretty close to being what it once was.
  • More crops and other goods come out of California than any other state.

Adapted from: Baked Farro with Butternut Squash

Baked Farro and Butternut Squash (a.k.a. The Best Side Dish Known To Man)
 
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Difficulty: Easy
Est. Cost: $18
Serves: 6 to 8 servings
Ingredients
  • 6 thick-cut slices applewood-smoked bacon
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 1½ cups chopped yellow onion (1 large)
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1½ cups pearled farro
  • 3 cups good chicken stock, preferably homemade
  • 4 cups (3/4-to-1-inch-diced) peeled butternut squash
  • ½ cup freshly grated parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a foil-covered sheet pan (the foil will collect the fat, which you will use later), and bake it for 25 to 30 minutes, or until crisp. Reserve 1 T. bacon fat. Cut the bacon in very large dice.
  2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with up to 1 T. of the bacon fat for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
  3. Sprinkle the parmesan on the squash and farro and bake uncovered for 10-15 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Top with the bacon pieces and serve hot directly from the pot.

 

Orecchiette with Shrimp, Pancetta and Fresno Chiles

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orecchiette with shrimp pancetta and fresno chiles 2-1

The great thing about orecchiette is that the “valleys” in the center usually trap flavor, making it easier to convey into your mouth. This pasta is chock full of flavor and spice – it’s got pancetta for richness and shrimp and pecorino romano for…well richness. The fresnos bring the perfect amount of heat and the fresh basil lends a licoricey sweetness. This is easy to make without much prep, just make sure you have all your ingredients ready to go stove-side, as it goes pretty fast. Be sure not to overcook your pasta, as it continues to cook after you’ve drained it and overcooked pasta is flimsy and mushy. The box or package will usually say “al dente in 10 minutes” or whatever, and we’ve found these times to be pretty accurate. You’re going to love this decadent, sauceless pasta.

orecchiette with shrimp pancetta and fresno chiles - 1

Tips (unsponsored): We find our orecchiette at Trader Joe’s, as well as our grated pecorino romano. They carry 4 oz container of diced pancetta, but we prefer the one we find at our local Fry’s/Kroger store in the cheese case. We’ve also found Trader Joe’s to be the best place to buy fresh basil: it is a great price and you can buy the whole plant days in advance and pluck the leaves fresh, just in time to make your dish. The plants are in beautiful shape.

orecchiette with shrimp pancetta and fresno chiles ingredients-1

Have your kids help you pluck the basil leaves from the plant, taking note of the amazing smell. This will help them create a great memory with you in the kitchen and they will remember you fondly when they handle fresh basil leaves throughout their lives. Awe! As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • Shrimp is a good source of copper, which strengthens your body tissue.
  • Fresno chiles can help speed up your metabolism a bit, helping you have a healthy weight.
  • Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.

It seems that we have learned plenty of facts (for now) about Italy, so let’s learn a few things about Egypt and it’s people:

  • Even though children are required to attend school for 6 years, many do not. Around half of the people cannot read. Aren’t you grateful to know how to read so you can learn things for yourself?
  • Just like math class, children also study their religion in school, whether it’s Christian or Muslim.
  • The most popular dish is seasoned fava beans, dating back to ancient times.

From: Orecchiette with Shrimp, Pancetta and Fresno Chiles

Orecchiette with Shrimp, Pancetta and Fresno Chiles
 
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Author:
Difficulty: Easy
Est. Cost: $18
Serves: 6 to 8 servings
Ingredients
  • Kosher salt
  • 1 pound orecchiette
  • 4 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, cut into medium dice
  • 8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 2 small Fresno chile peppers, seeded and sliced into very thin rings
  • ½ cup freshly grated pecorino romano ½ cup roughly chopped fresh green or purple basil leaves
Instructions
  1. Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
  2. Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
  3. Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about ½ cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

 

Marinated Salumi Sandwich

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marinated salumi sandwiches -1

Would you say this is a good lookin’ sandwich? This sandwich tastes amazing, and it is an impressive one to feed (holiday?) guests. But the BEST part is that you can make it ahead of time and eat it an hour or 2 later… and it’s even better because the flavors have all gotten acquainted and complimented each other. You can wrap this bad boy up, stick it in a cooler, and take it to another location to be ooooh’d and ahhhh’d over. And really, it is a pretty quick preparation. You make your own pesto, which is always fun and makes you feel special (can be made ahead of time), thinly slice your fennel bulb and assemble it. Admittedly, this sandwich is on the pricier side, but it’s also on the freaking good-ier side as well. So, just figure out where your priorities lie. Tee-hee-hee.

marinated salumi sandwiches ingredients-1

Tips (unsponsored): We’ve found Trader Joe’s to be the best place to buy fresh basil: it is a great price and you can buy the whole plant days in advance and pluck the leaves fresh, just in time to make this masterpiece. The plants are in beautiful shape. If you live near an Italian deli, you can find the finocchiona this calls for, but we don’t and we couldn’t. So we used the Trader Joe’s 3-pack of calabrese salame, prosciutto, and capocollo. It worked great. Also, fresh mozzarella balls can be difficult to cut, so we buy the log that is already sliced from Trader Joe’s. We suggest using a mandolin to cut your fennel very thinly.

Good, fresh ciabatta is essential for this sammy, so see if your local bakery carries it. We picked ours up through the drive-thru at Kneader’s.

Have your kids help you pick basil leaves and layer ingredients on the sammy. Make sure they smell the basil and lemon deeply, thus creating a good memory of cooking with you in the kitchen. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • Almonds are a great source of vitamin E, which helps keep you from getting sick.
  • Basil helps to fight-off bad bacteria.
  • Arugula provides your body with folic acid, which helps it make healthy new cells.

Let’s narrow it down a bit and learn a few things about Capri, Italy:

  • Caesar found Capri so captivating that he returned over and over again for vacation.
  • Capri offers some of the most breathtaking caves and colors of water in the world.
  • Many authors have gone to Capri to enjoy the serenity and landscape, and have used it for the setting of their writings.

From: Marinated Salumi Sandwich

Marinated Salumi Sandwich
 
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Prep time
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Author:
Difficulty: Easy
Est. Cost: $27
Serves: 6 to 8 servings
Ingredients
  • For the pesto:
  • ½ cup raw almonds
  • 1 small clove garlic
  • 1½ cups fresh basil leaves
  • 1 teaspoon grated lemon zest
  • ¼ cup freshly grated parmigiano-reggiano cheese
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • For the sandwich:
  • 1 large loaf ciabatta bread, sliced in half horizontally
  • ¼ pound thinly sliced hot coppa or other spicy salami
  • ¼ pound thinly sliced finocchiona (fennel salami)
  • ¾ pound fresh mozzarella, sliced or torn
  • 2 cups baby arugula
  • 1 small fennel bulb, thinly sliced
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
Instructions
  1. Make the pesto: Place the almonds and garlic in a food processor. Pulse to roughly chop.
  2. Add the basil, lemon zest and parmigiano and pulse to combine.
  3. Add the olive oil and ½ teaspoon salt and puree until a smooth paste forms.
  4. Make the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed-out loaf.
  5. Spread the pesto evenly over the inside of the bread.
  6. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread.
  7. Toss together the arugula, fennel, lemon juice and olive oil in a small bowl.
  8. Place the salad on top of the meats and cheese.
  9. Top with the remaining half of the bread and press together.
  10. Wrap the sandwich tightly in plastic wrap.
  11. Refrigerate at least 1 hour or overnight before slicing and serving.

 

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