Fusilli with Roasted Grape Tomatoes and Burrata

Tomatoes and pasta are the perfect combo. Add burrata to the mix and WOW!

If you aren't familiar with burrata it is a mozzarella type cheese filled with a spectacular cream inside. It works perfectly with this dish. If you can't find it, I recommend tossing some boccacini mozzarella in its place. But if you get your hands on some, make this dish!!

This is a perfect summer dinner to me. Easy prep and just enough to fill you up.

Enjoy!

Fusilli with Roasted Grape Tomatoes and Burrata

Makes 2 generous servings

 1 pint grape tomatoes

4 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

4 Tbsp extra virgin olive oil, divided, plus more to drizzle before serving

1/4 cup fresh basil leaves, chiffonade

Salt and pepper to taste

1/2 pound fusilli or other favorite pasta

Pasta water

2 4-ounce burrata balls

Preheat oven to 400 degrees Fahrenheit. 

On a baking sheet, toss grape tomatoes with 2 Tbsp. olive oil, salt and pepper to taste. Roast in oven for 20 minutes. Remove from oven and set aside.

In a large pot of salted boiling water, cook fusilli to al dente according to the cooking time on the box of pasta. Usually about 8 minutes.

In a pan over medium heat, add olive oil, garlic and crushed red pepper flakes. Saute for a minute or two. Add roasted tomatoes. Gently crush tomatoes with a fork or the back of a cooking spoon while cooking in pan. 

Using a spider ladle or slotted spoon, transfer cooked pasta directly from the pot into the pan with tomato and garlic mixture. Ladle some pasta water into the pan with pasta, tomatoes and garlic. About 1/2 cup to 1 cup, depending on how saucy you like your sauce. Stir in fresh basil. Remove from heat.

To serve: Divide pasta between two pasta bowls. Top each with one ball of burrata. Drizzle olive oil, a turn of pepper and a dash of salt. Garnish with more olive oil and fresh basil, if desired.

Pork Souvlaki

This Pork Souvlaki recipe from Ina Garten is a total KEEPER.

I strongly recommend marinating the pork as soon as you can. The longer, the better. I did mine for 6 hours. I definitely think the marinade helps tenderize the meat. The recipe calls for pork shoulder, which is typically roasted slow and low. But this recipe cooks the meat super duper fast - like in less than 10 minutes!! So, the longer it marinates, the more tender and juicy the meat will be on your plate.

The recipe suggests using resealable plastic bags for marinating, but I used a glass Pyrex bowl with a lid.

If you only have one cast iron skillet, be sure to cook the meat in batches. I used two skillets. Overcrowding the meat and veggies will prevent the meat from getting that beautiful sear on the outside that guarantees an unforgetable flavor.

The fresh herbs in the marinade are an absolute must. As always, be sure to zest your lemons BEFORE juicing them.

The marinade is fantastic for both the veggies and the meat! Yellow bell pepper and red onion are full of flavor and color!

My family loved this dish. Now, my crew is totally small - just three of us. So we had leftovers, and they were just as fab the next day. But, I would totally make this if we had company and I think all me readers with lot of kids would enjoy this dish for a family-style dinner.

I served this with lemon rice, hummus, warmed pita, cut up veggies, feta and tzatzki. 

This recipe is so good.

Pork Souvlaki

Makes 6 servings

From "Cook Like a Pro" 

By Ina Garten

2 lbs. boneless pork shoulder, trimmed, 3/4-inch diced

1 red onion, cut in 1/2-inch wedges through the root end

1 large Holland yellow bell pepper, seeded and cut into 1/2-inch strips

Grated zest of 1 lemon

1/3 cup freshly squeezed lemon juice (2 lemons)

3 garlic cloves, grated on a Microplane zester

2 Tbsp. roughly chopped fresh oregano leaves

2 tsp. roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper 

6 warmed pita breads for serving

Tzatziki Sauce (recipe is below)

Julienned fresh mint leaves, for serving

Combine pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 tsp. salt and 1 tsp. black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Preheat one very large (14-inch) or two medium (10-inch) dry cast iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded Tbsp. of tzatzki on the other half. Sprinkle with mint, lemon juice and salt and serve hot.

Tzatziki Sorta Sauce
By Susan Leiser

10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
2 Tbsp. parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead. This sauce is more flavorful the longer the ingredients marinate together. I like to give it at least an hour. 

Mushroom and Broccoli Stir Fry for Lunch

 I gave up lunch meat for Lent in 2020, which means I gave it up forevs. Pretty much. If I'm at a party and the food is a bunch of hoagies, I mean I'm going to eat one.

But for the most part, this little lady is free of processed meats. As a result, I need to get creative when I'm coming up with lunches.

My Mushroom Broccoli Stir Fry is ready in less than 15 minutes. I bought those pouches of brown rice that you just nuke in the microwave for 90 seconds. So easy.  If you don't buy your mushrooms pre-sliced, that will add some minutes to your prep, of course.

This stir fry was very filling for me, and I love the taste of it all. You totally could add chicken or beef to up the protein factor and/or if grooving as a vegetarian ain't your thang.

The quantities below made me two lunches. This lunch made me super happy.

Mushroom Broccoli Stir Fry

Makes 2 lunch servings

1 Tbsp. canola oil

Button mushrooms, sliced, 8 ounces

2 cups broccoli florets, cut into bite-sized pieces

1 medium onion, sliced

2 garlic cloves, minced

1 cup vegetable broth, heated in microwave a microwave-safe liquid measuring cup or bowl

2 tsp. cornstarch

2 tsp. Chinese 5 spice seasoning

1 Tbsp. soy sauce

Ground black pepper to taste

Serve with brown rice, soy sauce and sirachi if desired

Add canola or clear oil to a wok or a large pan with sides over high heat. Once the oil ripples, add mushrooms and onions, stirring frequently for about 4-5 minutes. Add garlic. Cook for a minute. Add broccoli, keep stirring. Add 5-spice seasoning, black pepper and soy sauce. Cook for another 4-5 minutes. 

Whisk cornstarch into warmed vegetable broth. Add to wok. Stir some more, Let mixture come to a boil. Cover with a lid and lower heat to medium. Cook for another 5 minutes.

Serve with brown rice and more soy sauce or sirachi if you like a little kick! Portions may be stored in the refrigerator for up to 3 days. 

Lovely Lemon Cookies

Do you want something sweet and citrusy but not too heavy? These Glazed Lemon Cookies are just what you asked for!

All ages love these circles of sweetness. They are soft and light. A kiss of lemon

This is a great recipe to make with your kids. Using a cookie scooper helps shape the dough into perfect shaped balls. I recommend using Silpat mats on your baking sheets for best results. You can also line your baking pans with parchment if you do not have Silpats.

If you have a squeeze bottle, it is perfect for drizzling the glaze over the cookies. But the plastic sandwich bag with a snipped corner works just fine, too!

Glazed Lemon Cookies

From "Cooking Classy"

Makes about 30-36 cookies

Ingredients

2 cups + 2 Tbsp. all-purpose flour (scoop and level to measure)

1 Tbsp. cornstarch

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup butter, softened

1 1/4 cups granulated sugar

Zest of 2 lemons (About 1 1/2 Tbsp.)

1 large egg

1 large egg yolk

2 Tbsp. fresh lemon juice

1 1/2 tsp. vanilla extract

Lemon Glaze

1 cup powdered sugar

1 1/2 - 2 Tbsp. fresh lemon juice

Instructions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, sugar and lemon zest on medium-high speed until mixture is pale and fluffy, about 3 minutes.

Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix until just combined.

Scoop dough out by the heaping tablespoonful, form into balls and drop onto silicone baking mat or parchment paper lined baking sheets. Bake in preheated oven 9 - 11 minutes.

Allow cookies to cool on baking sheet several minutes before transferring to a wire rack to cool.

For lemon glaze:

In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzable consistency.

Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cooking. Allow glaze to set at room temperature.

Store cookies in a single layer in an airtight container.