spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

peaches and tomatoes with burrata and hot sauce

from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil2 Tablespoons mild hot sauce (such as Crystal or Frank’s)2 teaspoons unseasoned rice vinegar2 teaspoons honeyKosher salt3 ripe peaches or nectarines, cut into wedges2 large ripe tomatoes or 1 pound mixed tomatoes, sliced1 8-ounce ball burrata or fresh mozzarella, torn into large piecesTarragon or basil sprigs (for... Continue Reading →

cheesy zucchini-eggplant bake

Serve this with crusty bread! slightly adapted from Bon Appétit. ingredients 1 large globe eggplant, cut into ½"-thick slices2 large zucchini and/or summer squash, cut into ½"-thick slices24 ounces cherry and/or grape tomatoes8 garlic cloves, unpeeled5 tablespoons olive oil, plus moreKosher salt8 ounces fresh ricotta (about 1 cup)¾ teaspoon crushed red pepper flakes8 ounces salted low-moisture mozzarella,... Continue Reading →

baked rigatoni & creamy tomato sauce

Tonight is all about the cheesy, hearty flavors of baked pasta. We’re coating fresh rigatoni with a simple tomato sauce that gets a boost of silky texture from heavy cream. Mushrooms and spinach add hearty texture and balance out the richness. For another layer of savory flavor, we’re topping the pasta with fresh mozzarella, then... Continue Reading →

butternut squash parmesan

This hearty winter squash recipe is a twist on traditional eggplant Parmesan with fewer steps (there’s no need to wait around for the squash pieces to dry, plus you don’t have to fry them!) but no less satisfaction. from Bon Appétit. ingredients 6 Tbsp. extra-virgin olive oil, divided 3 garlic cloves, finely grated 1 tsp.... Continue Reading →

focaccia (pizza)

Our focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough. If you don’t already have a standard 18x13" half sheet pan, we recommend getting one for this recipe so you have just... Continue Reading →

green goddess sandwich

adapted from Bon Appétit. ingredients ¼ cup finely chopped chives ¼ cup mayonnaise ¼ cup tarragon ¼ cup whole-milk Greek yogurt 1 lemon, halved 2 Tbsp extra-virgin olive oil, plus more for drizzling Kosher salt, freshly ground pepper ½ head of butter or Bibb lettuce (about 2 ounces), large leaves torn ¼ English hothouse cucumber,... Continue Reading →

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