Sharing this easy zucchini pasta today with lots of fresh summer zucchini, lemon, parmesan, a little butter + splash of cream, and topping it with creamy ricotta cheese & fresh basil. It’s a quick-cooking pasta that you can make all summer long. Serve it as a side or make a big bowl of this as your main meal. There’s nothing not to love in here!
Category: vegetables
Parmesan & Caramelized Onion Crostata
A rustic parmesan & caramelized onion crostata to add to your summer menus this season! It’s the perfect accompaniment to some grilled meat and a big salad. Flaky, buttery homemade parmesan dough surrounding sweet caramelized onions and baked until golden. Topped with more freshly grated parmesan cheese. The flavors are simple, but it is oh so delicious.
Grilled Vegetables with Chimichurri & Burrata
This summer side dish will become your absolutely go-to all the way through August: grilled vegetables with chimichurri, creamy burrata cheese, and grilled bread. It’s fresh, rustic, and full of flavor. All you need is a grilled steak or some seafood to eat alongside!
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Zucchini Fritters with Lemon Yogurt Sauce
Sharing light & crispy zucchini fritters today just in time for Father’s Day weekend! They’re simple and use just a few minimal ingredients. Scallions add an onion bite and fresh dill adds lots of herby flavor. They’re pan-fried and served with a quick lemon yogurt sauce on the side. Such a great summer appetizer to start off your meal!
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Spring Vegetable Brown Butter Gnocchi
A fresh springtime vegetable brown butter gnocchi. Soft, pillowy ricotta gnocchi tossed in brown butter and topped with quickly sauteed asparagus and peas. It’s a really fun project that results in a nutty, lemony gnocchi dish bursting with flavor. It’s a great side dish to any main…roast chicken or even seared steak would be perfect.
Garden Frittata with Goat Cheese & Potatoes
The best part of a frittata is it’s versatility. Take this garden frittata and add any spring vegetables you have on hand. In mine I’m using fingerling potatoes, fresh peas, fennel, scallion, and spinach. Topped with creamy goat cheese and finished with fresh chives. It’s beautiful, simple, and perfect for a lazy weekend breakfast.
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Charred Pepper Salsa
Sharing this charred pepper salsa recipe with you today in hopes it becomes your new go-to salsa. I love the smoky addition of the charred peppers, giving this salsa tons of character and depth. It’s slightly unique and really rich in flavor, yet still easy to execute.
Family Classics: Busia’s Sour Cream Cucumbers
Sharing my grandma’s sour cream cucumbers today, the easiest side dish that we grew up eating with all of her spring and summer meals. It’s a fresh cucumber “salad” with scallions and chives, seasoned well with salt & freshly cracked black pepper, and marinated in tangy sour cream.
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Spring Pea Risotto with Parmesan & Basil
Sharing a beautiful spring pea risotto that’s rich, yet bright and zesty! It’s a simple risotto made with a vibrant, silky-smooth pea purée stirred in at the end of the cooking process. With flavors of garlic, parsley, basil, lemon, and parmesan, this risotto packs in a lot of fresh springtime flavor. You can eat it on its own or add it as a side dish to any spring meal. Continue reading “Spring Pea Risotto with Parmesan & Basil”
Asparagus Tart with Honey Mustard Sauce
Buttery, flaky, slightly creamy, and very seasonal…exactly how I would describe this asparagus tart! I’m using store-bought puff pastry to keep this nice and easy. The tart is filled with a layer of creamy mascarpone cheese and fresh asparagus. Baked until golden and drizzled with a sweet honey mustard sauce. This is the perfect spring appetizer.