Italian Salsa Pasta

July 24, 2023 By

It’s tomato season and my plants are producing the sweetest tomatoes this year. In addition to my own tomatoes, I’m also getting some from a local farm whose CSA program I’m a member of. So many tomatoes!!

I’m always looking for quick meals I can make using my produce, so that’s how this Italian Salsa Pasta recipe came from. I literally throw tomatoes, basil and garlic in the blender to create a salsa that I then toss in a pan with olive oil to quickly cook then toss with cooked pasta and diced fresh Mozzarella.

The plus is that it’s perfect for #MeatlessMonday and literally takes 15 minutes to make!

Ingredients:

  • 2 cups tomatoes
  • 10 fresh basil leaves
  • 1 large garlic clove
  • 1/4 cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry pasta, cooked one minute less than recommended on the packaging (I typically use penne)
  • ½ cup cubed, fresh Mozzarella
  • 2 Tbsp. freshly-grated Parmesan cheese

Directions:

  1. In a blender or food processor, add the tomatoes, the basil and the garlic. Pulse until well blended, 15-20 seconds.
  2. Warm the oil in a sauté pan over medium-high heat for 30 seconds. Add the oil and spices and cook for 10 seconds.
  3. Reduce heat to medium and add the salsa to the hot oil and cook for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  5. Take the pan off the heat and add the Mozzarella to the pasta and stir to combine. 
  6. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: Cheese, Italian, Pasta, Vegetables, Vegetarian Tagged With: , , , ,
19 December 2022 Easy Garlic Confit

Easy Garlic Confit

December 19, 2022 By

I have a jar of this fantastic concoction in the fridge at all times. I typically make it every couple of weeks and use the oil and the cloves in a variety of things ranging from adding to potatoes I’m mashing (see picture below) to simple crostini with smacked cloves and a drizzle of oil to adding to a tomato sauce for subtle sweet garlic taste.

There’s not an actual recipe, add whole cloves to olive oil in a small pot and cook slowly. Couldn’t be easier!

Ingredients:

1 1/2 cups olive oil

Whole garlic cloves, I use about 40 for this quantity of oil, but lower the count for less oil

Adding cooked cloves to mashed potatoes

Directions:

Heat oil on low in a small saucepan, add the garlic and cook for 45 – 60 minutes until the cloves are soft.

Store in a glass container in the fridge for up to 10 days. I use a mason jar.

Enjoy!

Veronique

Filed Under: Italian, Sauce, Sides, Snacks, Vegetables, Vegetarian Tagged With: , , ,
14 December 2022 Horseradish Cream

Horseradish Cream

December 14, 2022 By

Horseradish cream is fantastic and you need it in your life. That’s all this post should really say. It’s a condiment that’s put together in a couple minutes and goes amazingly well with some many things, including my Reverse Seared Prime Rib.

Whip this up the day prior to using it as it develops its flavors over time, just cover your bowl in cling wrap and refrigerate.

Regarding the horseradish I use, I like the Silver Spring Horseradish brand as it’s fresh and hot. Make sure whatever brand you get, it’s the horseradish that’s refrigerated often referred to as “fresh”, “prepared” or “coarse”. I don’t recommend the kind found on grocery shelves store at room temperature for this preparation.

Ingredients:

  • 5 Tbsp. fresh prepared horseradish, drained
  • 1 cup sour cream
  • 6 Tbsp. mayonnaise (I use Duke’s)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. freshly squeezed lemon juice (could use lime juice also)
  • ½ tsp. each salt and freshly-ground pepper

Directions:

  1. Combine and whisk all the ingredients together
  2. Refrigerate until ready to serve, up to a day ahead of serving

Yields 1 ½ cups cream.

Cheers, Veronique

Filed Under: American, Sauce, Sides, Vegetarian Tagged With: , , , ,
20 October 2022 Carrot, Apple and Ginger Soup

Carrot, Apple and Ginger Soup

October 20, 2022 By

At our home, we make soup nearly every weekend when the weather’s cooler. While we have some favorites that we often default to, we also like to try new flavors to change things up.

Carrot, Apple and Ginger Soup

This week, I did a velvety, stellar carrot, apple and ginger soup that was absolute fall in a bowl.

This recipe is super simple to prepare with just a few ingredients. After simmering all the ingredients in vegetable broth, I puréed the mixture in my Vitamix until perfectly smooth.

The results were outstanding.

Soup Ingredients

Ingredients:

  • 3 Tbsp. olive oil
  • 1 medium onion, sliced
  • 4 cups peeled and sliced carrots
  • 2 Tbsp. chopped fresh ginger
  • 1 large garlic clove, chopped
  • 1 medium apple, peeled and diced (I used a Granny Smith)
  • 4 cups vegetable broth
  • Pinch of nutmeg
  • ½ tsp. each salt and pepper
  • ¼ cup heavy cream, optional 
Soup Simmering
Soup in Blender

Directions:

  1. In a large saucepan over medium heat, add the oil and warm for 1 minute.
  2. Add the onion and the carrot and sauté for 5 minutes, stirring frequently.
  3. Add the ginger, the garlic and the apple and sauté an additional minute.
  4. Add the broth and spices and simmer for 30 minutes.
  5. Pour the cooled mixture in a blender (could also use a food processor) and purée until very smooth. This may need to be done in two batches depending on the size of your blender.
  6. Pour the soup back in the saucepan over medium heat and bring back to a simmer. Turn off the heat and add the cream, if using.

Serves 6.

Cheers,

Veronique

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , , , ,
7 December 2021 World’s Best Warm Spinach and Artichoke Dip

World’s Best Warm Spinach and Artichoke Dip

December 7, 2021 By

You’re at a party and appetizers are served. Every single time, the humble spinach and artichoke dip will be king. It’s warm, comforting, gooey and so….so delicious.

This version of the popular dip features fresh spinach, which makes a huge difference in taste and texture. Serve this with either toasted French bread or with scoop chips (my favorite).

Be sure the cream cheese is at room temperature BEFORE you assemble this dish.

Ingredients:

  • 5 ounces fresh spinach
  • 1 cup sour cream (don’t use low fat), room temperature
  • One 8-ounce package cream cheese (don’t use low fat), room temperature
  • One 15-ounce can artichoke hearts, drained and roughly chopped
  • 2 garlic cloves, minced
  • 12 ounces shredded Mozzarella cheese, divided
  • 5 ounces shredded Parmesan cheese
  • Two big pinches each of salt and pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. To a large bowl, add the spinach, the sour cream, the cream cheese, the artichokes, the garlic, half the Mozzarella, the Parmesan and the salt/pepper. Mix until combined.
  3. Coat a 9×9 baking dish with cooking spray (of butter well) – could also use a cast iron skillet. Spread the spinach mixture in an even layer and top with the rest of the Mozzarella.
  4. Bake for 25-30 minutes. Then tun the broiler to high and broil for 1-2 minutes or until the top of the dip is golden brown.

8-10 servings (unless you’re my gang, then it’s 4-6 servings).

Inspired by this recipe.

Filed Under: American, Appetizers, Cheese, Snacks, Starters, Vegetables, Vegetarian Tagged With: ,
20 July 2021 Easy Zucchini Orzo

Easy Zucchini Orzo

July 20, 2021 By

This orzo was in last week’s Blue Apron box and it was delicious so I thought I’d share the easy recipe with you. This side dish was served with grilled chicken but it would be great with seafood and fish also.

Zucchini Orzo with Grilled Chicken

This zucchini orzo is a breeze to prepare and a great way to use up garden zucchini which can be plentiful this time of year. This recipe makes enough for two servings, but is easy to double or triple if you have guests.

Ingredients:

  • 4 ounces orzo
  • 2 scallions
  • 2 cloves garlic
  • 1 medium zucchini
  • 4 tsp. olive oil
  • 1 Tbsp. verjus blanc (or white wine vinegar)
  • 2 Tbsp. Mascarpone cheese
  • 1½ Tbsp. golden raisins
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp. Capers

Directions:

  1. Over high heat, place a medium pot ¾ of the way full with salted water and bring to a boil.
  2. Small dice the zucchini. Peel and roughly chop the garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
  3. Add the orzo to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
  4. In a large sauté pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions and season with a pinch of salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (or the white wine vinegar) and cook, stirring constantly, 30 seconds. Transfer to the pot of cooked orzo, drizzle with the remaining olive oil and stir to combine.
  5. To the pot of cooked pasta and zucchini, add the mascarpone, raisins, and capers and stir to combine. Taste, then season with salt and pepper if needed.

Makes 2 side servings.

Filed Under: American, Greek, Pasta, Sides, Vegetables, Vegetarian Tagged With: , , , ,
3 June 2021 Mediterranean Pasta Salad

Mediterranean Pasta Salad

June 3, 2021 By

This isn’t really a recipe, more of a reminder to make this Mediterranean pasta salad more often. All the ingredients can be prepped in advance. I even cook the pasta, cool it and add to a zip top bag so I don’t have to boil water the day of my BBQ. The dressing I typically use is my Easy Greek Vinaigrette which is tangy and delicious and can be made and stored in a canning jar (or other small jar).

This image of my salad is just one version. I sometimes add artichocke hearts, garbanzo beans or skip the pasta – it’s just pretty and a salad everyone enjoys.

A pound of dry pasta with the various fixings will feed eight diners.

Enjoy!

Veronique

Filed Under: American, Cheese, Greek, Pasta, Salads, Vegetables, Vegetarian Tagged With: , , , ,
24 March 2021 Old York Cellars Cod with Vegetable Sauce

Old York Cellars Cod with Vegetable Sauce

March 24, 2021 By

As families prepare for another socially distanced Easter and Passover meal, some may be looking for ways to make their holiday a bit more special this year.

Old York Cellars Chef Jose Diaz has prepared this easy, DIY recipe for cod for two that offers the perfect touch for an Easter or Passover meal to be remembered.

You’ll see that the recipe calls for Old York Cellars dry white wine and that’s available for purchase at the winery’s website. The recipe also features a Old York Cellars Malbec Marinara, a sauce hand-made by Dogwood Farms in Hillsborough NJ using Old York Cellars Malbec – yum!

Photo by Old York Cellars

Ingredients

  • 1 russet potato – peeled
  • 4 Tbsp. olive oil, divided
  • 1 celery stalk – chopped
  • 1 carrot – chopped
  • 1 leek – sliced
  • 1 onion – chopped
  • 1 tomato – chopped
  • 2 garlic cloves – minced
  • 1 red bell pepper – chopped
  • 1 ½ tsp. each salt and freshly group black pepper, divided
  • 1 Tbsp. paprika
  • ½ cup Old York Cellars dry white wine
  • ½ cup Old York Cellars Malbec Marinara
  • 1 tablespoon fresh parsley
  • 6-ounce filet with skin on

Directions:

  1. In a pot of boiling water, cook the potato for 35-45 minutes, or until tender. Remove from the water and let stand 3 minutes then slice.
  2. Set a medium-large pot over medium-high heat and once warmed, add one tablespoon of olive oil. After 30 seconds, add the celery, the carrots, the leeks, the onion, the tomato, the garlic and the red pepper. Stir for a minute then add two more tablespoons of olive oil over vegetables along with one teaspoon each of the salt/pepper, and the paprika. Cook for 5 minutes, stirring occasionally, then add the wine and marinara sauce. Decrease heat to low, cover the pot and allow the sauce to simmer for 25 minutes, stirring occasionally.
  3. Once the saucy vegetables are cooked, purée the mixture until smooth using either an immersion blender or a food processor.
  4. Put the pureed sauce through fine mesh strainer using a rubber spatula (optional if you want).
  5. Return pureed and strained (if straining) vegetables to the pot and simmer over low heat while the fish is being sauteed.
  6. Season the cod with the remaining salt and pepper.
  7. Place frying pan on stove over high heat. Add remaining two tablespoons olive oil to the pan and warm up. Once oil begins to shimmer, add the cod, skin side down and cook for 5 minutes until cod begins to firm up and turns slightly white.
  8. Remove cod from pan and place skin side up into the vegetable purée and cook for an additional 10 minutes.
  9. To serve, spoon two tablespoons of vegetable purée onto a plate and swirl around the plate with the back of the spoon.
  10. Add cooked potatoes over the vegetable purée then place the cod skin side down on potatoes and add more sauce to plate.
  11. Garnish with fresh parsley and drizzle with olive oil.

Serves 2.

About Old York Cellars

Set amidst some of the oldest vineyards in the Garden State, Old York Cellars is a working farm that offers a full selection of award-winning wines and an extraordinary experience both inside and outside of the tasting room. The winery plays host to a variety of special events and exciting programs including seasonal Wine Festivals, Music Under the Stars, Comedy Nights, Specialty Tasting Experiences, and the exclusive Vintner’s Club.

Winery in Ringoes Open Daily 12 – 5 PM  (Starting April 3rd the winery will be open until 7 PM)

Old York Cellars Winery & Vineyards, 80 Old York Road, Ringoes, New Jersey 08551, Phone:  908-284-9463

Old York Cellars Tasting Room & Restaurant, Quaker Bridge Mall, Route 1, Lawrenceville, NJ, Phone:  609-799-2707

Old York Cellars Wine Shop, Bridgewater Commons Mall, 400 Commons Way, Bridgewater, NJ, Phone:  908-722-2222

Filed Under: American, Fish, Vegetarian Tagged With: , , ,
8 December 2020 Easy Potato Latkes for Beginners

Easy Potato Latkes for Beginners

December 8, 2020 By

A couple of weeks ago, I was “challenged” by the team at Yarden Wines to make latkes that could be paired with some of their fantastic wines. If you’re not yet familiar with Yarden Wines, it encompasses Golan Heights Winery and Galil Mountain Winery, located in the Golan Heights and Galilee regions of Israel. Keep an eye out for more posts about wines from Israel.

What are latkes? According to Chabad.org Latke is Yiddish for “pancake.” On Chanukah, it is traditional to serve potato latkes fried in oil to celebrate the Chanukah miracle.

While I’ve made latkes once many years ago, I’m certainly no pro at making them so I turned to Pinterest for a good recipe and easy directions. The recipe I selected is by Sue from The View from Great Island (great blog by the way and amazing photography). Sue’s recipe, HOW TO MAKE PERFECT LATKES, was so easy to follow and featured lots of photos to help me along the way.

The results, if I may say so myself, were some of the best latkes I’ve ever eaten. Crunchy, crisp on the outside, moist and tender on the inside.

Here’s a link to the recipe and below are modifications I made:

  • Used two large Russet potatoes
  • Added a pinch of nutmeg
  • Used a ¼ cup scoop to measure out the latke ‘batter’ for each portion in my cast iron pan. I like the latkes a bit bigger and a little rounder in the middle to ensure a moist inside.
  • Replace the more typical chives with green onion.
  • Skipped the apple sauce since I’m not a fan and served the latkes with sour cream.
  • Grated the potatoes and onion by hand on a box grater. While more work, I actually like doing that step by hand.
  • Gave the lakes a nice sprinkling of salt after frying when I placed them on the paper towel.

I paired the latkes with the 2019 Gilgal Chardonnay by Yarden Wines and it was terrific match. This wine retails for around $15 a bottle and a great addition to your collection.

Don’t hesitate to try this latkes recipe, it’s super great and it’ll wow your friends and family.

Happy cooking,

Veronique

Filed Under: Appetizers, Israeli, Sides, Snacks, Starters, Vegetables, Vegetarian Tagged With: , , ,
24 November 2020 Vegan Fudge with Walnuts

Vegan Fudge with Walnuts

November 24, 2020 By

Yes, you read that recipe title correctly – VEGAN! My dear friend Sharon’s been living a vegan, unprocessed foods lifestyle for a while now and posts recipes of foods she’s reinventing as vegan that always look tasty and interesting. This past week, she posted a recipe I finally decided to try and post here as it’s perfect for the upcoming holidays – Vegan Fudge!

Photo Credit: Diane Biancamano

The recipe was created by amazing vegan chef/recipe creator/food blogger Dianne Wenz. Dianne and I ran in some of the same circles both being New Jersey food bloggers, before I relocated to Charlotte. Her popular food blog, Dianne’s Vegan Kitchen, is filled with fantastic recipes and tips for adopting and living a vegan lifestyle.

Two things attracted me to this recipe: 1) the fudge looks creamy and velvety 2) the recipe calls for homemade dairy-free condensed milk – WHAT!!?? If find all this intriguing and fantastic.

Photo Credit: Sharon Lewis

Here’s Dianne’s recipe for Vegan HOMEMADE VEGAN FUDGE (WITH DAIRY-FREE CONDENSED MILK). The recipe calls for walnuts, which I think are a must in fudge, but please skip if you don’t like them or if there are food allergies in your homes.

I cannot wait to make this for the holidays and hope you give it a try too!

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts, Vegetarian Tagged With: , , ,
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