In 2012 our family decided to go on an Irish golf trip. Trips like that don’t come along very often so if you are going to do it, you might as well do it right. We used PerryGolf to organize our trip and it couldn’t have been more amazing. Here’s a throwback picture of me with my dad and brother at Old Head Golf Links.
On Tuesday I got another box from Blue Apron which included a recipe for roasted fennel on a bed of linguine. I love pasta but had never had fennel before. Come to find out, it reminds me of an onion and I discovered that I really liked it. This was yet another easy and really delicious recipe.
Cook along with me in the video below.
INGREDIENTS
10 Ounces Fresh Linguine Pasta
⅓ Cup Part-Skim Ricotta Cheese
3 Cloves Garlic
1 Fennel Bulb
1 Lemon
1 Bunch Parsley
2 Tablespoons Butter
1 Shallot
¼ Cup Breadcrumbs
INSTRUCTIONS
1 . Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick off and mince a few of the fennel fronds (the thread-like tops of the plant). Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Pick the parsley off the stems. Peel and mince the garlic. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra).
2. Roast the fennel & make the lemon ricotta:
Place the sliced fennel bulb on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until tender and lightly browned. While the fennel roasts, in a small bowl, combine the ricotta cheese and the juice of 3 lemon wedges; season with salt and pepper to taste.
3. Make the breadcrumb mixture:
While the fennel roasts, in a large pan, melt the butter on medium until hot. Add the garlic, shallot and half the parsley. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and softened. Add the breadcrumbs. Cook, stirring frequently, 2 to 4 minutes, or until toasted and browned. Season with salt and pepper to taste; transfer to a paper towel-lined plate. Wipe out the pan.
4. Make the sauce:
While the fennel continues to roast, in the pan used to make the breadcrumb mixture, combine the lemon zest, the juice of the remaining lemon wedge, ½ cup of water and 2 tablespoons of olive oil; season with salt and pepper to taste. Heat to boiling on high; stir to thoroughly combine. Remove from heat.
5. Cook & finish the pasta:
Using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Reserving ¼ cup of the pasta cooking water, drain thoroughly and transfer to the pan of sauce. Add the roasted fennel bulb, minced fennel fronds and reserved pasta cooking water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.
6. Plate your dish:
Spread a layer of the lemon ricotta onto the sides of 2 dishes. Divide the finished pasta between the dishes. Garnish with the olives, breadcrumb mixture and remaining parsley. Serve with the remaining lemon ricotta on the side. Enjoy!
For all the deets and the tails about this recipe, click here.
I recently saw a ham and cheese recipe on Pinterest from Kevin & Amanda. I don’t care for ham so replaced it with slices of mushrooms and it was amazing. Try this super easy recipe and let me know what you think.
INGREDIENTS
• 1 can of Pillsbury Crescent Seamless Dough Sheet
• 1 cup of white button mushrooms sliced
• 6 slices of Swiss cheese
MUSTARD POPPY SEED GLAZE
• 8 tablespoons of butter
• 2 tablespoons of brown
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into a large rectangle. Top with the mushrooms and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into slices approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!
After visit Rita in Canada, she always inspires me to be a little more earthy and resourceful. Click here to learn about Rita. That being said, I just took a stab at making homemade, sugar-free strawberry jam. While the process took a little longer than I thought, I’m very happy with the results. The recipe is from 100DaysOfRealFood.com. Comment below if you have some favorite jam recipes that you think are worth sharing.
This is an awesome and very easy (healthy too!) summer pasta dish that I wanted to share with you from Blue Apron.
INGREDIENTS
½ Pound Whole Grain Spaghetti
5 Ounces Multicolored Cherry Tomatoes
3 Cloves Garlic
1 Ear Of Corn
1 Bunch Basil
2 Tablespoons Mascarpone Cheese
1 Shallot
⅓ Cup Grated Parmesan Cheese
⅛ Teaspoon Crushed Red Pepper Flakes
STEP BY STEP
1. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.
2. Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.
3. While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4. To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.
5. To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6. Divide the finished pasta and vegetables between 2 dishes. Garnish with theremaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!
In case you need a little extra help, just cook with me!
For more information on Blue Apron and this recipe, click here.