Veggies | The Artful Gourmet :: Food Stylist | Photographer | Blogger

July 16, 2015November 5, 2020

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Yum

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

Zucchini Noodles:
2 tablespoons olive oil (7 Barrels Basil olive oil)
1 tablespoon minced garlic
2 medium zucchini
1/4 teaspoon crushed red pepper
Salt and Pepper, to taste
Shrimp:
1 tablespoon olive oil
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish

Instructions

Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/

Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream Sauce

—————-

Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

July 1, 2015September 7, 2019

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

One of my favorite recipes to make for a summer BBQ or outdoor party is Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.

First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.

Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!

Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together – you can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Yum

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Ingredients

1 pound of pasta (medium-large shells or rotini)
2 tablespoons olive oil
4 scallions, thinly sliced
1 pound small shrimp, peeled, cleaned and deveined, tails removed
1 teaspoon red pepper flakes
1 teaspoon Old Bay Seasoning
Sea salt, to taste (for shrimp and salad dressing)
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon dried dill or 1 tablespoon fresh dill
1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
2 fresh sweet corn cobs or 1 cup frozen
1 cup English cucumber, diced
2 ribs celery, finely chopped
1/4 cup roasted red peppers, diced
2 lemon wedges, squeezed for garnish

Instructions

Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
Prepare the fresh corn by grilling it – add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid® 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/shrimp-veggie-pasta-salad-with-lemon-herb-vinaigrette/

READ THE FULL POST ON THE KITCHENAID BLOG TO SEE HOW I MADE IT WITH MY KitchenAid® 3-Speed Hand Blender + TIPS FOR PLANNING THE PERFECT BEACH BASH

June 30, 2015October 9, 2022

Summer Veggie Frittata + Time to Relax.

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. 🙂

I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

I think I could get used to these lazy Summer vacation days. Don’t you agree?

Yum

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

2 tablespoons light cream or half and half
1 teaspoon dill seasoning
kosher salt
freshly cracked black pepper
dash of red pepper flakes
6 large eggs
1-2 slices of cooked bacon, crumbled
1 tablespoon olive oil or butter
1/2 cup minced onion
1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
1 cup shredded cheese (Jack, Cheddar, Mozzarella)
1 small zucchini, sliced

Instructions

Preheat broiler to high.
Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
Sprinkle half of the cheese over the top evenly.
Top the frittata with the zucchini slices over the egg and cheese mixture.
Sprinkle the remaining cheese over the top and place in the oven.
Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
Remove from oven and cut into wedges.
Serve with additional fresh veggies or a green salad.

Notes

You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/06/summer-veggie-frittata-time-to-relax/

May 17, 2015July 16, 2015

California Dreamin’ Grilled Cheese

So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.

But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.

OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).

It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.

Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! 🙂

Yum

California Dreamin’ Grilled Cheese

Ingredients

2 tablespoons butter
2 whole wheat pitas
1 tablespoon olive oil
1 chicken breast, cut in half lengthwise and pounded thin
1/2 cup strawberries, sliced
1/2 cup green apple, sliced
1 cup kale, chopped
1 tbsp lemon juice
2 tbsp Wisconsin Parmesan, shredded
Sea salt
Fresh cracked black pepper
2 tbsp Dijon mustard
1 tbsp honey
4 slices Wisconsin Sharp Cheddar, sliced
4 slices Wisconsin Mozzarella
4 tablespoons Strawberry-Rhubarb compote
Strawberry-Rhubarb Compote:
1 cup strawberries, sliced or chopped
1 stalk rhubarb, sliced into small chunks
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon water

Instructions

Strawberry-Rhubarb Compote:
Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
Return strawberries and rhubarb to liquid and let cool.
Make sandwich:
Preheat olive oil in a grill pan or sauté pan to medium/high heat.
Mix honey and mustard together in a small bowl and set aside.
Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
Spread both pitas on one side with butter.
Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
Top with sliced mozzarella cheese slices.
In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
Top one pita with both pieces of grilled chicken.
Drizzle Strawberry-Rhubarb Compote over the chicken.
Layer on the sliced strawberries, apples and top with cheddar cheese slices.
Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
Makes one sandwich.
Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/05/california-dreamin-grilled-cheese/

May 13, 2015

Homemade Fruit Leather with KitchenAid

I love Spring because it’s the perfect excuse to eat more fresh fruits and veggies and eat lighter now that the sun is out and all the gorgeous fresh produce is beaming at the farmers markets.

I recently was challenged to make some Homemade Fruit Leather with KitchenAid’s new Torrent Blender and quickly accepted the task at hand!

Melissa’s Produce sent me some gorgeous fruits and veggies and herbs, and I decided to make some fun twists and flavor combinations with them.

I made two flavors of the Fruit Leather: Strawberry-Jalapeño Lime, and Blackberry Vanilla Thyme. So easy, so healthy and totally delicious!

Check out how I made it and get my recipe on the KitchenAid blog here!!

April 20, 2015May 2, 2022

Lemony Rosemary Chicken Pasta with Greens and Beans, Ricotta & Toasted Walnuts

Today was one of those days – rainy, overcast, dreary, and oh, Monday. I also had a ton of things in my fridge that I need to clean out and organize. What a better day than today to do that, and whip up something delicious with all those goodies that needed to be used up.

I had a whole spatchcocked chicken that I had already grilled and roasted last week, plus a bunch of spinach, shallots, some white beans and garlic. I thought I’d make a healthy and delicious Lemony Rosemary Chicken Pasta with Greens and Beans served in a silky, savory sauce made with lemon zest and juice, white wine, butter, olive oil and chicken stock; infused with red pepper flakes, rosemary, aged Ricotta Salata and topped off with some toasted walnuts for extra crunch.

It’s such an easy and satisfying dish to make and it’s super healthy too, with tons of protein from the chicken and beans, and vitamin c from the spinach and lemon..and the silky savory sauce is just beautiful – light and bright, perfect for Spring. I also used a whole wheat penne pasta for some extra fiber and nutty flavor to go with the toasted walnuts which give a super nice crunchy texture.

All you need is a glass of lovely white wine, and maybe some crunchy toasted bread with olive oil and more grated cheese to go with it. And forget that the sun isn’t out today. And that it’s cold and dreary. And that it’s Monday.

And just be happy where you are, right here. Right now.

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

This is a light and bright lemony pasta dish with roasted shredded chicken, sauteed spinach, white beans, garlic, shallots, and rosemary in a light wine and chicken broth sauce with grated ricotta salata cheese and topped with toasted walnuts for extra crunch.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 shallot, diced
1 1/2 bunches of fresh spinach
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh rosemary, chopped
1 can cannelini beans, rinsed and drained
1/2 cup chicken broth
1/2 cup white wine or dry sherry
1 lemon, juice and zest
1/3 cup half and half
1/2 cup aged ricotta salata cheese (or grated parmesan)
3 cups shredded cooked chicken (grilled or rotisserie)
Salt and freshly ground black pepper, to taste
8 ounces whole wheat penne pasta
1/2 cup walnuts, crushed and toasted

Instructions

Bring a large pot of salted water to a boil over high heat.
Wash and trim spinach, cut shallots and garlic, drain white beans, zest and juice lemon and set aside along with other prepped ingredients (broth, wine, half and half, cheese, rosemary, red pepper flakes.)
Heat olive oil and butter in a large saute pan over medium heat. Saute shallots for about 5 minutes until soft and translucent. Add garlic and saute for another minute.
Increase heat to medium high, add spinach, red pepper flakes and rosemary; saute together for about 5 minutes until spinach is wilted, but still bright green.
Add the cannelini beans and saute, stirring together for another few minutes until heated through.
Add chicken broth, wine, lemon juice and zest and continue cooking with spinach and beans for a few minutes. Add the half and half and grated ricotta cheese, stir to combine.
Stir in the cooked shredded chicken and cook until warmed through. Season with salt and pepper to taste, keep warm on medium-low heat.
Meanwhile, cook the pasta and drain, reserving a few tablespoons of the pasta water. Add the pasta to the saute pan with the chicken, greens and beans, adding the reserved pasta water and stir to combine.
Crush the walnuts into small pieces and toast over medium-low heat for about 5 minutes in a small saute pan until lightly browned and nutty flavor.
Serve the pasta in large bowls with additional grated cheese, toasted walnuts, and salt and pepper to taste.

Notes

This recipe calls for whole wheat penne but you can use any pasta you desire. You can also experiment with other types of greens - chard, beet greens, dandelion greens, etc. Grated Parmesan or Romano cheese can also be used if you can't find aged Ricotta Salata. Toasted pine nuts or breadcrumbs would also be great in place of the toasted walnuts.

https://www.theartfulgourmet.com/2015/04/lemony-rosemary-chicken-pasta-with-greens-and-beans-ricotta-toasted-walnuts/

April 17, 2015December 10, 2022

Rustic Pizza with Ham, Grapes, Shallots, Honey & Thyme

So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.

I decided to make a delicious rustic pizza made with some red grapes, shallots, sharp white cheddar and mozzarella cheese, and some thin cut Italian ham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.

I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.

This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.

I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.

Aaah – a girl can dream, can’t she? (Happy Friday!)

Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

1 package of refrigerated pizza dough (or homemade if you prefer)
2 tablespoons olive oil
1 shallot, sliced thin
1/2 cup shredded Gruyere or Mozzarella cheese
1/2 cup shredded extra sharp White Cheddar cheese
4-6 thin slices Italian ham or prosciutto
1/2 cup red seedless grapes, cut in half
Red pepper flakes (optional)
Fresh thyme
Fresh basil leaves
Sea salt and freshly ground black pepper, to taste
Honey for drizzling

Instructions

Preheat oven to 450 degrees F.
Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
Cut into wedges and serve immediately.

Notes

You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.

https://www.theartfulgourmet.com/2015/04/rustic-pizza-with-ham-grapes-shallots-cheese-honey-thyme/

April 6, 2015June 25, 2019

Moussaka and Memories of Greece

Classic Greek Moussaka is one of the most popular Greek dishes, and a staple “comfort food” and main course meal in Greece (as Lasagna is in Italy). This tasty Greek dish is a culinary delight to those who sample it for the first time, and I experienced it when I went on a trip to the Greek Islands a few years ago for my birthday.

Some friends and I were in Santorini, a beautiful island in Greece in the Aegean Sea with pastel colors and gorgeous views, eating at a restaurant in Oia called Pelekanos, nestled up in the hills overlooking the sea.

The sun was setting, the relaxing music was playing softly in the background and the atmosphere was just perfect. The waiters graciously came over and attended to our every need, and made our dinner a spectacular night with their attention to detail not only in the food and wine, but our dining experience overall.

The table was elegantly set, with fine china, white tablecloths, crystal glasses and silverware with beautiful flowers as a centerpiece. The waiters filled our glasses with water and wine, lit the candles on the table and gave us recommendations of the specials and enlightened us on some of their popular Greek dishes on the menu.

As we joyously dined, they quickly cleared our plates when we were finished eating, filled our glasses when they were half full, and stood by the table a few feet away with a watchful, attentive eye, to let us know they were on stand by for service, but just far enough away to not be obtrusive on our dining experience.

They always had a smile on their faces and let us stay at the table long enough to enjoy our dinner, engage in great conversation, take photos of our food and engage in the gorgeous bright red sunset that was going down over the ocean as we sat and viewed it in awe. I felt like I was sitting in a little piece of heaven up there and never wanted to leave.

One of the most delicious dishes I ever tasted was the Moussaka, which I ordered that night. It was a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it. I became so obsessed with this luscious Greek dish that I decided I needed to make it for my big Greek birthday party when I got home from vacation.

Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and potatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.

I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.

You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you  make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.

Moussaka and Memories of Greece

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8

Ingredients

Zucchini/Eggplant Potato Mixture:
1/2 cup Greek olive oil
3 large zucchini (or eggplants), sliced
3 large potatoes, sliced
Meat Sauce:
3 onions, chopped fine
4 cloves or garlic, minced
1 pound ground lamb or beef
3 tablespoons tomato paste
1/4 teaspoons ground cinnamon
1/8 teaspoon cayenne
1/2 cup red Greek wine
1 (28 ounce) can of tomato puree
1/2 cup chopped fresh parsley
2 tablespoons fresh oregano (or 1 tablespoon dried)
Kosher salt
Fresh ground black pepper
Bechamel Sauce:
1/4 pound butter
6 tablespoons all purpose flour
1 quart of whole milk
4 eggs; beaten until frothy
1/4 teaspoon grated nutmeg
Zest from 1 lemon
2 cups ricotta cheese
1 cup fine bread crumbs
1 cup grated Parmesan cheese

Instructions

Zucchini/Eggplant Potato Mixture:
Cut the zucchini/eggplant and potatoes into slices about 1/2 inch thick. If using eggplant instead of zucchini, peel the eggplant first. Brown the vegetables quickly in 1/4 cup of the oil in a 12-inch skillet over medium-high heat for about 5 minutes until lightly golden brown, transfer to paper towels to drain and set aside.
Meat Sauce:
Heat the remaining ¼ cup of oil in the same skillet and cook the onions until they are?golden brown. Add the garlic and cook for another minute. Add the ground meat, tomato paste, cinnamon, cayenne, and cook for another 8-10 minutes. Pour off excess fat through a strainer and return meat mixture to the pan. Then add the wine, cooking until almost completely evaporated, about 5 minutes.
Add the tomato puree to the meat mixture and bring to a boil, then reduce the heat to medium low and simmer over low heat;?stirring frequently, until all the liquid has been absorbed, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove the?mixture from heat.
Make the Bechamel Sauce:
Preheat the oven to 375 degrees F and heat a medium saucepan over medium heat.
Make the white sauce by melting the butter?and blending in the flour, stirring with a wire whisk until smooth. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture,? stirring constantly. When the mixture is thickened and smooth, remove ?it from the heat. Cook slightly and stir in the beaten eggs, nutmeg, lemon zest and ricotta.
Assemble the casserole:
Grease an 11x16-inch baking dish or casserole dish and sprinkle the bottom lightly with?breadcrumbs.
Arrange alternate layers of the zucchini/eggplant and potatoes and meat sauce?in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
Pour the bechamel sauce over the top and sprinkle some additional Parmesan cheese on top. Bake 1 hour, or until top is golden.
Remove from the oven and cool 20 to 30 minutes before serving.
Top with additional chopped fresh parsley. Cut into squares and serve.

https://www.theartfulgourmet.com/2015/04/moussaka-and-memories-of-greece/

coffee after dinner

Me and my friend Paula

Oia Santorini

Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.

March 28, 2015March 15, 2023

Seriously Delicious Taco Pizza

I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.

I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?

The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.

The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,

with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.

Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.

Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.

Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. 🙂

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.

Ingredients

2 cans (8 ounce) Pillsbury crescent dough
1 pound ground beef
1 small onion, chopped (or 1 tablespoon minced dried onion)
1 package taco seasoning
1/4 cup water
1/2 cup black beans, rinsed
1 cup chunky salsa
10-12 cherry or plum tomatoes, halved
1 jalapeno, sliced
1/2 cup black olives, sliced
2 cups shredded Cheddar cheese
1 cup wavy corn chips, for garnish
1/2 cup cilantro, chopped, for garnish
1/2 cup sour cream, for garnish

Instructions

Preheat oven to 375 degrees.
Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
Prep the veggies and pizza topping ingredients.
Layer the dough with the salsa, 1/2 cup for each pizza.
Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
Garnish pizzas with corn chips, sour cream and fresh cilantro.
Cut each pizza into 6 squares and serve hot.

Notes

You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.

https://www.theartfulgourmet.com/2015/03/seriously-delicious-taco-pizza/

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

March 27, 2015May 10, 2015

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

Curry Cilantro Slaw:
2 tablespoons golden balsamic vinegar
Juice from 1/2 fresh lime (about 2 tablespoons)
4 tablespoons honey or agave nectar
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon Indian black sesame seeds
1/2 teaspoon cumin seeds
1/4 teaspoon indian red pepper
1 tablespoon sea salt
1/2 tablespoon freshly cracked black pepper
8 cups shredded coleslaw (cabbage and carrots)
1 cup diced celery
1/4 cup chopped fresh cilantro
1/2 cup peanuts, toasted and crushed
Peanut Satay Yogurt Sauce:
1-17.6 ounce container Greek yogurt
4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
2 tablespoons Satay seasoning
1/4 teaspoon Indian red pepper
Spicy Indian Burgers:
8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
8 slices pita bread or naan bread

Instructions

Curry Cilantro Slaw:
In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
Add coleslaw mix, celery and cilantro and mix together well.
Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
Cover and place in the refrigerator for about 15 minutes to let flavors meld.
Peanut Satay Yogurt Sauce:
Place all the ingredients in a small mixing bowl and stir together.
Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
Spicy Indian Burgers:
Heat a large saute pan over medium heat.
Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
Cook burgers in batches and set aside.
Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

https://www.theartfulgourmet.com/2015/03/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.