Roasted Mexican Zucchini

This is a great recipe to have for when the zucchini crop is bumpin: Roasted Mexican Zucchini. It's simple and full of great, earthy flavors. The lime juice and fresh cilantro add a pop of brightness.

I always have garlic powder, onion powder and cumin in my pantry. If you can't get fresh cilantro, just use fresh parsley. I omit the cheese, but I'm sure it's fab.

This is perfect for Mexican night at home! My son absolutely loves zucchini prepared this way.

Roasted Mexican Zucchini

From Isabel Eats

Makes 4 servings

Ingredients:

4 medium zucchini, sliced into 1/2-inch half moon

1 1/2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. black powder

1/2 tsp. onion powder

1/4tsp.ground cumin

Juice of 1/2 lime

2 Tbsp. chopped cilantro

2 Tbsp. crumbled cojita cheese (optional)

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.

2. In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder and ground cumin. Toss until evenly coated.

3. Transfer to the prepared baking sheet and spread evenly in a single layer.

4. Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.

5. Top with lime juice and fresh cilantro and cojito cheese (if using). Serve immediately.

Mushroom Ragu

This Mushroom Ragu is fabulous for a meat free main night. I served it over fettucine, but I think it would work well over a short-cut pasta like rigatoni or over creamy polenta.

The recipe calls for mixed mushrooms, but I just used a package of baby bella mushrooms. Easy peasy.

I used red wine instead of Marsala, because that's what I had. I also used beef broth instead of chicken broth, because I feel like beef broth compliments mushrooms better.

I also added 1/3 cup half and half to the sauce before tossing over the pasta for a little creaminess.

Mushroom Ragu

From Everyday Italian

By Giada DeLaurentiis

Makes about 3 cups, serves 4 over a pound of pasta or as a first course

Ingredients:

1/4 cup extra virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

1 lb. mixed wild mushrooms (such as cremini, oyster, stemmed shitake), chopped

1/2 tsp. salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

1 cup Marsala

2 cups reduced-sodium chicken broth

2/3 cup grated Parmesan cheese

5 fresh basil leaves

1/4 cup chopped fresh flat leaf parsley

Optional: 1/3 cup half-and-half

Instructions:

1. In a large skillet, heat oil over medium heat. Saute onion until tender, about 8 minutes. Add garlic and saute for another minute. 

2. Add the mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and saute until the mushrooms are tender, about 8 minutes. 

3. Remove the pan from the heat and add the Marsala. Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes. Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. 

4. Remove the pan from the heat and stir in cheese, basil, parsley. Season the ragu with more salt and pepper to taste. (The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using).

Please note: The Jersey Girl used the sauce immediately. She used red wine in place of Marsala and beef broth instead of chicken broth. She added 1/3 cup of 1/2 and 1/2 to the ragu before tossing over cooked fettucine. To make the sauce thinner, add a ladle or two of pasta water. 

Pasta with Marinated Grape Tomatoes

Pasta with Marinated Grape Tomatoes is a total necessity. I make this all year, but it's really a blessing for the summer when you don't feel like cooking a big thing but need your pasta fix.

The beauty of the dish is it requires zero cooking time or energy for the sauce. Just toss all the ingredients together in a serving bowl and set aside for at least 30 min. Cook the pasta, add it the sauce with some pasta water and voila! Perfection. 

Top with mozzarella or goat cheese if you like.

Pasta with Marinated Grape Tomatoes

Makes 4 side dish servings

 1/2 pound orecchiette or other short pasta

1 cup grape tomatoes, halved

1 clove garlic, minced

1/4 tsp. crushed red pepper

1/8 tsp. black pepper

1/4 tsp. salt

3 Tbsp. fresh basil, minced, plus more for garnish

1/4 cup olive oil, plus more for garnish

Fresh mozzarella, diced, or crumbled goat cheese

In a medium serving bowl, combine grape tomatoes, garlic, red pepper, black pepper, salt, basil and olive oil. Stir gently. Set aside for at least 30 minutes.

Bring a pot of salted water to a boil and cook orecchiette as directed by the package. Once cooked, transfer cooked pasta with a spider ladle to the bowl of marinated tomatoes. Add a ladle or two of pasta water.  Drizzle with olive oil, check for seasonings and garnish with more basil, if desired.

Serve hot or at room temperature with mozzarella or goat cheese, if desired. 

Herb-Roasted Onions

A cook can never have too many side dish options, and this Herb Roasted Onions recipe from the Barefoot Contessa is a total hit.

The hardest part of preparation is not crying while peeling and quartering onions. (I run water in the faucet and look up and take breaks and pray).

I actually whisked together the vinaigrette in the big bowl first, then just placed the onions on top. Ina says to cut the onions first and place in a big bowl, and then whisk the vinaigrette in a small bowl and then pour the vinaigrette over them. But honey, that means more things to wash up. So, I'll keep my way. LOL.

This dish can be made ahead and would go wonderfully with any kind of roast: turkey, chicken, ham, lamb or beef. 

I served the onions with another Barefoot Contessa hit: Herb Roasted Turkey Breast and also my grandmother's amazing string beans.  And of course, mashed potatoes are always a side with any roast in this house. So delish. 

I used leftovers to make a quick pizza the next night. So good.

Here you go:

Herb-Roasted Onions

From "Barefoot At Home"

By Ina Garten

Serves 6

4 red onions

3 yellow onions

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tsp. Dijon mustard

2 tsp. minced garlic (2 cloves)

1 Tbsp. minced fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup good olive oil

1 Tbsp. minced fresh flat leaf parsley

Preheat the oven to 400 degrees Fahrenheit.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.

Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven and drizzle with the reserved dressing. Sprinkle with parsley, season to taste, and serve warm or at room temperature. 

Creamy Red Pepper Soup

Creamy Red Pepper Soup is a fave of The Husband's. I haven't made it in awhile, so I decided to bring it back recently, and now it is also a fave of The Son's. Yay!

The soup is made with pantry staples such as jars of roasted red peppers, broth, potatoes, onion and garlic. It is pureed into silky smoothness and topped with homemade croutons which are so amazingly yum. You also could stir in a dollop of mascarpone or goat cheese, but honestly I usually just go with the croutons, and a sprinkle of black pepper. 

I only use a pinch of sugar as opposed to an entire tablespoon. I also use just one medium onion instead of two. You can use dried thyme if you do not have fresh. I like to chop my veg before I get started: Onions, carrots and garlic. Potato is added which helps the creaminess factor of the soup. The fact that there is no whipping cream involved is astounding. The soup is soooooo smooth and delish.

This is great to make on a grilled cheese night, or if you want a warm starter before din.

The soup also can be frozen if you do not finish it all.

Here's the recipe!

Creamy Red Pepper Soup

By Giada DeLaurentiis

(Makes 8 servings)

4 Tbsp. olive oil

2 onions, chopped

2 carrots, peeled and chopped

3 garlic cloves, chopped

2 tsp. chopped fresh thyme leaves

2 (12-ounce) jars roasted red bell peppers preserved in water, drained

1 russet potato, peeled and coarsely chopped

1/2 cup dry white wine

1 Tbsp. sugar

Salt and freshly ground pepper

16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes

1/2 cup mascarpone cheese

Heat 2 Tbsp. olive oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup to taste with salt and pepper.

Meanwhile, heat the remaining 2 Tbsp. oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center or each bowl and toup with croutons. Sprinkle with pepper and serve.

Please note: The Jersey Girl uses 1 onion, a pinch of sugar and omits the mascarpone cheese. She also seasons the veggies as they saute with a pinch of salt and fresh black pepper.

Pasta and Peas

Sometimes the simplicity of a dish it what makes it so special. I feel that way about Pasta and Peas. This is the perfect food for the little kiddos in your life, but honestly it works in amazing ways for all ages, especially as a side to a chicken or a fish or a steak. Whatever, you please. Sometimes I just eat a bowl of it when I want a little pasta and nothing else. 

Peas are always on hand in my freezer, and small pasta is always in my cupboard. You could easily use orzo or elbows if you do not have ditalini hanging around.

I also think a sprinkle of fresh parsley or basil would be a nice finishing touch, if you want to elevate the pasta to a more a high-falutin level of cuisine. 

I served the Pasta and Peas with a delicious Chicken Caprese dish that is fabulous when the temps are sweltering. It features grape tomatoes, fresh basil, fresh mozzarella and balsamic. For that easy and tasty recipe, please click here.

Pasta and Peas

Makes about 6 side dish servings

1 small onion, chopped

1 Tbsp. butter

1 Tbsp. extra virgin olive oil

8 ounces ditalini

1 cup frozen peas

Grated parmesan

Pasta water

In a medium saucepan with sides, melt butter into olive oil over medium heat. Add onion. Cook for 5-8 minutes until glistening.

Meanwhile, bring a pot of water to a boil. Salt the water. Cook the ditalini until 2 minutes before total cooking time as listed on the box of pasta, (about 8 minutes). Reserve a cup of pasta water.

When there are 2 minutes remaining, add frozen peas to the pot of cooking pasta. Drain pasta and peas in a colander.

Add drained pasta and peas to the pan with the onions. Add about 1/2 cup pasta water. Season with salt and pepper. Stir in a handful of grated parmesan. Add more pasta water, if desired.

Serve immediately. Add more grated parmesan, if desired. 

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.