Author Archives: petitebeet

Roasted Tomato & Garlic Soup

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On of my favorite comfort meals is tomato soup with a classic grilled cheese. I got a good amount of Roma tomatoes in my CSA bag this week and had never made my own tomato soup, so I figured what better time to try then now! Homemade soups are so easy to make, and much better for you because they aren’t filled with other questionable ingredients like some canned soups are. I made my grilled cheese the old fashioned way- sourdough bread buttered on both sides, American cheese, grilled until golden brown and melty. Can’t go wrong!

Ingredients:
5-7 Roma tomatoes
4 garlic cloves
1/2 white onion, chopped
(2) 15 oz cans crushed tomatoes
2 cups low sodium chicken broth
3/4 cup fresh basil, chopped
1/2 teaspoon crushed red pepper
4 tablespoons ricotta cheese
Grated Parmesan cheese, for topping (optional)
Salt and pepper, to taste

Preheat oven to 350 degrees. On a baking sheet, drizzle the Roma tomatoes and garlic cloves together with a little olive oil, salt, and pepper. Cook for 25-30 minutes. While those cooks, heat some olive oil in a pan and cook the onions until translucent. Add the crushed tomatoes, chicken broth, and crushed red pepper. Let simmer for 5 minutes. Add the roasted tomatoes and garlic and cook for another 5 minutes. Turn off the heat and add the chopped basil and ricotta then blend until smooth. You can use a blender and do it in batches if needed, or you can use an immersion blender like I did (I highly recommend getting one if you don’t have one already, they’re great!)

 

Lemony Chicken Piccata With Mashed Cauliflower

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Capers!! I could eat them all day. I currently have 3 jars of capers in my fridge, which totally seems a little over the top now that I think about it, but they’re just so good! Chicken piccata is one of my favorite go to (and fail proof) meals that I like to make. You can have it over pasta, or grains, or just by itself. Tonight I tried it over some mashed cauliflower and it went really well together! Cauliflower is so delicious and a great alternative to the usual mashed potatoes. It’s much healthier and not as heavy. A vegetarian option for this could be using the cauliflower as the “chicken” and just roast it in the oven until a little crisp then pour the piccata sauce over the top!

Chicken Piccata:
2 boneless/skinless chicken breasts, butterflied and cut in half (to make 4 pieces)
4 tablespoons unsalted butter
5 tablespoons olive oil
All-purpose flour
1/3 cup fresh lemon juice
3/4 cup chicken stock
1/4 cup capers, roughly chopped
1/3 fresh parsley
Salt and pepper, to taste

Mashed Cauliflower:
1 cauliflower, chopped
1 shallot, minced
1 garlic clove, minced
1/2 cup water
2 tablespoons olive oil
Salt and pepper, to taste

Start with the cauliflower. In a large pot, sauté the shallot and garlic for a minute or two. Add the chopped cauliflower and about 1/2 cup water. Cover and simmer for 5-10 minutes or until the cauliflower is fork tender. Place the cauliflower mixture in a blender with a good drizzle of olive oil (or use a hand blender) and blend until smooth. Salt and pepper to taste.

Now cook the chicken! Butterfly the chicken by slicing it in half through the center, making 4 thinner piece of chicken. Salt and pepper both side of the chicken well, then dredge with flour and shake off any excess. Place in a hot pan with 2 tablespoons butter and a good splash of olive oil. Cook for 3 minutes, then once a little browned flip and cook for another 3 minutes on the other side. Plate the chicken. In the same pan add the chicken stock, lemon juice, and chopped capers, scraping the bottom of the pan to pick up any brown bits (that’s where all the flavor is!) Return the chicken to the pan and cook in the sauce for about 5 minutes. Remove the chicken to a platter and add another splash of chicken stock to the pan, mixing well. Pour the sauce over the top of the chicken.

To plate, scoop a bit of mashed cauliflower, then top with the chicken and sauce. Garnish with some freshly chopped parsley and enjoy!

Kale & Leek Spanakopita

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Any time I order Mediterranean food, I always get enough spanakopita to feed a small village. It’s so good!! I’ve never tried making it myself, nor have I worked with phyllo dough, so I figured what better time to try then now. I got some kale and leeks in my CSA bag this week, so instead of making traditional spinach spanakopita I used the kale and added some leeks as well. Overall a pretty good experiment! I learned spanakopita is not that hard to make, and phyllo dough isn’t as intimidating as I thought it would be. After eating my weight in these little golden treats, I forced myself to bring the rest to my family before I overdosed in flakey goodness. I have another box of phyllo in the fridge though, so I have a feeling I’ll be back on a spanakopita kick soon.

Ingredients:
1 box phyllo dough, defrosted (20 sheets needed)
1 large bunch kale
1 large leek, greens separated, washed and chopped well
1/2 cup feta cheese
1/4 cup grated Parmesan cheese
2 eggs, lightly beaten
Olive oil
Salt and pepper, to taste

Preheat oven to 375 degrees. Get a large pot of water boiling going, then add the kale and a pinch of salt. Simmer for about 4 minutes. In the meantime, cook the leeks in a pan with some olive oil for about 2 minutes.

Drain the kale, and when cool enough to handle, squeeze out the excess water. I squeezed mine in a paper towel to make sure I really got out as much water as possible. Chop the kale really well and add to a large mixing bowl with the leeks, feta cheese, Parmesan cheese, eggs, and a good pinch of pepper.

Have your phyllo dough ready to go along with a small bowl of olive oil. It’s important to work fast so that the dough doesn’t stick together. On a large cutting board (or clean counter is fine too) lay a sheet of the phyllo and brush it with olive oil. Add another layer of phyllo and continue with the olive oil and layers of phyllo until you have 10 layers total. Scoop about 1/2 of the mixture onto one end of the phyllo (see photo) and roll it up! Place on a baking sheet lined with parchment paper. Make the other spanakopita roll with the remaining sheets, then place both in the oven for 18-20 minutes or until golden. Let cool for at least 5 minutes before you cut them into 6-8 pieced each. EAT!

Summer Squash & Zucchini Lasagna With Sausage

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The weather was getting a little cooler this week and I was craving something warm and comforting to help cope with the fact that summer is on its way out. I had some lasagna noodles on hand and decided I’d experiment with that. I couldn’t decide if I wanted a veggies or meat, so I added both! The asparagus was a last minute thing I threw in and it ended up being my favorite part of it. This was a very easy meal to make, perfect for lazy weeknights when you want something good, but not complicated!

Ingredients:
8 lasagna noodles, cooked per instructions (a little al dente is better)
3 garlic cloves, minced
1 summer squash, grated
1 zucchini, grated
1/2 white onion, minced
Handful asparagus, chopped small
3 sweet Italian sausages, casings removed
1 15oz ricotta
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 cup marinara sauce
Olive oil
Salt and pepper, to taste

Boil some water and cook the lasagna noodles per the box instructions. I like to add a little olive oil to the water so the noodles don’t stick together. Do not cook them all the way though, leave them a little al dente as they will continue cooking in the oven.

Add some olive oil to a large skillet and cook the garlic and onion for a few minutes. Next, add the sausage and cook thoroughly, making sure to break it up into small crumbles. In a large mixing bowl, add the ricotta, squash, zucchini, asparagus, Parmesan cheese, and egg.

Preheat oven to 350 degrees. In a baking dish, pour a little marinara sauce on the bottom. Add some lasagna noodles to create a layer. Next scoop some of the ricotta mixture and spread evenly. Next add a layer of sausage and onion, followed by a light sprinkle of mozzarella cheese. Repeat layers two more times- noodles, ricotta, sausage, cheese. Top with one more noodle layer and pour the marinara sauce over the top evenly. Sprinkle with a good handful of mozzarella and Parmesan cheese. Cover with aluminum foil and cook in oven for 20 minutes or until bubbling. Remove the foil and cook for another 5 minutes. Let cook for a few minutes before serving. Enjoy!

 

Roasted Poblano & Tomatillo Salsa Verde

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As soon as I saw tomatillos in my CSA bag this week I knew I wanted to make salsa verde! It was my first attempt and it couldn’t have been easier or more delicious! I roasted some garlic, poblano peppers, and onion to add some nice flavor. I ate mine with an entire bag some tortilla chips, but you could add it to the table on taco night or even enjoy with your steak!

Ingredients: (makes about 2 cups)
12 small tomatillos, husks removed
3 small poblano peppers
1 jalapeno, roughly chopped and seeds removed
1/2 small yellow onion, quartered
3 garlic cloves
1 cup fresh cilantro
1 lime, juiced

Preheat oven to 350 degrees. Place the tomatillos, poblano peppers, onion and garlic on a baking sheet. Drizzle with a little olive oil and roast for 30 minutes or until the poblanos are slightly browned and the tomatillos are beginning to burst. I removed my tomatillos after about 15 minutes and kept the rest in for the remaining 15 minutes. Once everything is cooked, let cool enough that you can run the poblanos under cool water and remove the skins. Alternatively, you can place the peppers in a zip lock bag which helps steam the skin to make easier to peel. Remove the stems and seeds of the poblanos before adding to the blender.

Place all the roasted ingredients into the blender with the cilantro, jalapeno, and lime juice. Blend until smooth. If needed, you can add splashes of water to get the consistency you like. Salt and pepper to taste.

Spicy Thai Chicken Bibb Lettuce Wraps

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I love lettuce wraps! They’re so easy to make, and you can’t really go wrong with whatever you throw in there as long as you have a good amount of spices so it’s not just bland meaty lettuce pockets. I got a large Bibb lettuce and bag of basil in my CSA bag this week, so I thought it was a perfect meal to make. The whole thing took about 20 minutes and was a perfect healthy weeknight meal.

Ingredients:
1 pound ground chicken
1 bell pepper, chopped small
8oz sliced water chestnuts
1/2 small onion, minced
2 garlic cloves, minced
3-4 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 teaspoon fish sauce
Handful fresh basil leaves, roughly chopped
8 large romaine or Bibb lettuce leaves
1 1/2 teaspoons lemongrass powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1/2 lime, juiced
Olive oil
Salt and pepper, to taste

Sauce:
4 tablespoons rice wine vinegar
1 teaspoon sriracha (or to taste)
1 scallion, chopped
1/2 lime, juiced

Add some olive oil to a large pan and cook the ground chicken. Add the garlic, onion, bell pepper, and water chestnuts, cooking until the onions are translucent. Add the lemongrass, ginger, cumin, salt and pepper. Mix well into the meat. Next add the oyster sauce, soy sauce, and fish sauce. Lastly, toss in the basil and cook for another minute or so, then turn off the heat and squeeze in the lime.

For the dressing, simply mix together the rice vinegar, scallion, sriracha, and lime juice. Place some ground chicken mixture into the lettuce, topped with a drizzle of the dressing and enjoy!

Corn, Peach, and Tomato Salad With Burrata & Basil Oil

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This is my 100th recipe since I started my little food blog about two years ago! I can’t believe I’ve been able to keep this up for as long as I have. It’s been really fun and I have definitely learned a lot in the kitchen since first starting. Super grateful for my lovely CSA and their support of my weekly recipes! Here’s to 100 more!

To celebrate, my best friend Meghan and I made dinner together (and shared a few bottles of wine!) We made a summery salad with sweet peaches and tomatoes – which you wouldn’t think go together but they actually compliment one another quite well! We also added some creamy burrata cheese and homemade basil oil, which is very easy to make. As a little side dish we seared some scallops with a little balsamic vinegar. A great meal- thanks for celebrating with me Meghan!

Ingredients:
1 ear of corn, boiled and cut off the cob
1 large peach, sliced
1 large heirloom tomato, sliced
1 cup packed fresh basil
1/2 cup olive oil
Salt and pepper, to taste
Water, as needed to smooth out the basil oil
4 jumbo scallops
2 tablespoons balsamic vinegar

Boil (or roast) the corn and cut it off the cob. To make the basil oil, place the basil, olive oil, salt and pepper in a blender or food processor. Add bits of water as needed until smooth. Plate the corn, peaches, and tomatoes. Top with pieces of burrata cheese and drizzle with the basil oil and fresh pepper.

For the scallops, start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Heat a skillet on high heat and drizzle with the balsamic vinegar and olive oil. Add the scallops and let cook for about 2-3 minutes on each side until they have a nice caramelized sear, but careful not to overcook them!

Summery Shrimp & Mango Kebobs

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My friend had a great idea to make some summery kebobs for dinner. I had some peaches and oranges from my CSA this week and we thought the citrus would go great with shrimp. We threw everything onto the skewers and made a simple orange dressing to drizzle over the kebobs when they were done cooking. We both get Bon Appetit magazine every month and had seen this salad which we really wanted to make with the squash blossoms we got at the farmers market the day before. I also used some of zucchini from my CSA for that as well.

Ingredients: Serves 2
10 jumbo shrimp, peeled
1 large peach, cut into medium sized chunks
1 large bell pepper, cut into chunks
1/2 onion, but into chunks
1/2 orange, juiced
1 tablespoon white wine vinegar
1 teaspoon fresh grated ginger
Small pinch of cumin
Salt and pepper, to taste

Do ahead: if using wooden skewers, place them in water for about an hour before using them. This will help them from burning or catching fire!

Thread the shrimp, peaches, onions, and peppers onto the skewers. Head a little olive oil in a cast iron skillet and cook the kabobs, turning occasionally, for about 10 minutes or until the shrimp is pink and cooked through (and the other items have a some char to them as well) Alternatively, you can cook these on the grill if you’re not working out of a NYC apartment!

While those cook, make the dressing by simply whisking the orange, white wine vinegar, ginger, cumin, salt and pepper. Set aside. Also make the cous cous per the box instructions. I like to add some chopped nuts and fresh herbs to mine.

If you would like to make the Bon Appetite corn, zucchini, and squash blossom salad, you can find the recipe here! It was very simple to make and really delicious.

Shishito Pepper Crostini With Ricotta & Spiced Honey

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I LOVE shishito peppers. They’re so delicious when simply browned in a pan with some sea salt. I wanted to do something a little more special with them though, so this time I made a crostini with some fresh ricotta cheese and spiced honey. I ate so many of them I could hardly eat my main meal afterward!

Ingredients:
1 pound shishito peppers
1 baguette, sliced into 1/2 inch thick pieces
Fresh ricotta cheese
3 tablespoons honey
Pinch of cayanne pepper
Pinch of paprika
Salt and pepper
Olive oil

Preheat oven to 350 degrees. Drizzle the baguette slices with a little olive oil and cook in oven until slightly toasted.

In the meantime, add the shishito peppers to a pan with some olive oil, salt, and pepper. Cook them for about 7-10 minutes or until they are browned a bit. Next, in a small bowl mix together the honey, cayenne, and paprika.

To assemble, spread a good amount of ricotta cheese onto the bread, top with shishito peppers, and drizzle with the spiced honey!

 

Artichoke & Spinach Stuffed Shells

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Last night was one of those nights when you go through everything you have in the kitchen and try to come up with something creative just so you don’t have to go to the store. I looked around and had an onion, spinach, a can of artichokes, and some leftover pasta shells. Done…stuffed shells it is! This could not have been easier, and it was pretty good for an experimental dinner!

Ingredients: Serves 3
1/2 box jumbo pasta shells
1 cup ricotta cheese
(half) 14oz can whole artichokes, roughly chopped
1 1/2 cups fresh spinach, roughly chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
1 can tomato sauce (if no herbs, add a big pinch of dried basil, oregano, salt and pepper)
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Small handful fresh chopped basil, for serving (optional)
Olive oil
Salt and pepper, to taste

Preheat the oven to 350 degrees. Get a large pot of salted water boiling and cook the pasta shells as directed. Make sure not to overcook them as they will continue to cook in the oven.

Head some olive in a large pan, add the garlic, onion, and a little salt and pepper. Cook for about 1-2 minutes, then toss in the chopped spinach and artichokes and cook for another 4-5 minutes. Let cool slightly. In a large bowl mix together the ricotta, cooked vegetables, and a good pinch of salt and pepper. Pour some of the tomato sauce on the bottom of a baking dish, then fill each pasta shell with some of the filling and place in a single layer. Cover the shells with some more pasta sauce, and top with a sprinkle of grated Parmesan cheese and shredded mozzarella. Cover with aluminum foil and place in the oven for 20-25 minutes. Remove the foil and cook for another 5 minutes. Top with some fresh chopped basil and serve.