Summer season is the time for using the fabulous tomatoes from your garden or from the our Farmers Market. Fresh is always amazing. But this recipe for Italian Pickled Cherry Tomatoes provides a new twist on enjoying the bounty. This recipe is for a quick pickle to store in the refrigerator. The tiny tomato jewels add great color to a cheeseboard or to add to a salad, and make an awesome garnish for a cocktail.
1-pound cherry tomatoes
1-2 small sprigs of fresh oregano
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar
Place the cherry tomatoes into the canning jar(s) to just under the top along with the sprig of oregano, leaving room for the pickling liquid to cover.
Combine the remaining ingredients into a small saucepan. Bring to a boil, dissolving the salt and sugar. Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top. Seal the jar tightly with the lid. Allow to cool on the counter. When cooled, place the jar in the refrigerator. Wait 24 hours before enjoying so that the vegetables have time to pickle. The pickled tomatoes will develop more flavor as they spend time in the pickling liquid. Store in the fridge for up to one month.
Pesto is most often associated as being made with fresh basil for a vibrant green sauce. But, the star of this pesto is sundried tomatoes, along with the basil, olive oil, and Parmesan cheese. For this recipe, the sundried tomato pesto is tossed with gemelli pasta. It also makes a wonderful summer appetizer drizzled on toasted sourdough bread with a glass of chilled crisp white wine.
1 jar sundried tomatoes, 7-8 ounces
2 cloves garlic
1 cup fresh basil leaves
1/2 teaspoon kosher salt
pinch of fresh ground black pepper
1/2 cup freshly grated Parmesan cheese
8 ounces gemelli pasta, or similar shape
Additional grated Parmesan cheese for serving
Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid. Drain and set aside.
Working with a food processor, add the sundried tomatoes, including the oil from the jar, and the garlic, process to combine. Add in the fresh basil, salt and pepper, process to combine. Transfer the tomato mixture to a large bowl. Stir in the Parmesan cheese.
Add the drained pasta to the pesto, tossing to coat. Add in about half of the reserved cooking water to loosen the sauce and help coat the pasta. Taste the pasta for seasoning, adding salt and pepper if needed to taste. Drizzle with olive oil and additional Parmesan cheese and serve.
Almost everyone loves an easy but elegant sheet pan dish for dinner. This recipe is easy to make for a mid-week dinner and elegant enough to serve guests on the weekend. The versatility of the recipe allows for a variety of cheese you have or prefer, such as goat, feta, or mozzarella. You could also skip the pesto and simply fill the pocket with chopped fresh herbs. The process remains the same for any filling ideas you may have such as canned, drained garbanzo beans, shredded provolone cheese, and green onions.
6 6-ounce salmon filets, center cut with skin 3 ounces cheese, crumbled (goat cheese, feta, or mozzarella) 2 tablespoons basil pesto sauce 3 tablespoons olive oil 1 teaspoon kosher salt 2 Roma tomatoes, chopped
3 tablespoons chopped herbs, parsley and/or basil
Serves 6
Preheat the oven to 400 degrees. Prepare a large sheet pan by lining it with foil. Set aside.
Pat the salmon dry with paper towels. Using a small sharp knife, cut a slit down the thick center of each salmon filet, not cutting through to the skin and stopping where the salmon thins, creating a pocket.
Fill each salmon pocket with the crumbled cheese, placing each filled piece onto the prepared sheet pan, skin-side down. Spoon about 1 teaspoon of pesto over the cheese. Drizzle the oil over the salmon. Evenly sprinkle the salmon with the salt. Place the sheet pan into the hot oven, roasting the salmon for 8-10 minutes. The salmon should be firm to the touch, an internal temperature of 125 degrees.
Remove the sheet pan from the oven. Slide a metal spatula between the salmon filet and the skin to lift and remove each piece of salmon onto a serving plate. Top each fillet with the chopped tomatoes and herbs.
Shrimp Oreganata is a traditional Italian dish that is perfect when served as an appetizer or with pasta for a multi-course dinner. The dish is easy enough for a weekday, yet elegant enough for a special occasion. The name comes from one of its defining ingredients, oregano, which lends flavor and color to this simple and delicious recipe.
1/2 cup dry white wine 3 tablespoons olive oil 3 tablespoons minced fresh parsley, divided 4 garlic cloves, minced, divided 1 tablespoon fresh lemon juice 2 teaspoons grated lemon zest, divided 2 teaspoons dried oregano, divided 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes 2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied* 6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces 3/4 cup panko breadcrumbs 4 tablespoons fresh grated Parmesan cheese
Serves 6 (2 shrimp per person) as an appetizer
Preheat the oven to 425 degrees. In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes. Add the shrimp, tossing to coat. Let stand for 10 minutes.
Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the remaining 2 minced garlic cloves. Cook and stir for 1 minute. Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano. Set aside.
Drain and discard the marinade from the shrimp. Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof. Evenly divide the breadcrumb mixture onto each butterflied shrimp. Dot each shrimp with the diced butter. Place into the hot oven, cooking for about 5-6 minutes. Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly. Serve hot or at room temperature.
*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp, stopping at the tail without cutting through. Lightly press the 2 sides to open like a butterfly.
This delicious side dish is welcome on most dinner tables, and it is easy to prepare. It pairs well with most proteins or pasta, and can be serve hot from the oven or at room temperature. You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions. Ina’s recipe adds toasted pine nuts and fresh basil. While Bobby adds Calabrian chiles, of course.
2 large heads of broccoli
3 tablespoons olive oil, divided
2 large lemons, cut in half
2 teaspoons kosher salt
1/2 teaspoon pepper
1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)
1/3 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Cut the broccoli into florets, leaving 1 inch of stalk in place. For the remaining stalks, peel and cut crosswise into 1-inch pieces. On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper. Evenly spread out the broccoli. Place the halved lemons, cut-side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil. Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned.
Remove from the oven. Carefully squeeze the juice from each lemon half over the broccoli. Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli. Return the pan to the oven roasting for an additional 4-5 minutes. Serve hot or at room temperature.
This beautiful Spring Asparagus Tart is gorgeous to add to any table and is equally delicious as it is easy. A favorite shortcut trick is to begin with using frozen puff pastry. The ingredients in the recipe might be items you already have available in your fridge and pantry, with a few fresh items to pick up from our Market. This time of year, we are getting early asparagus that it is just in time for a Spring buffet or lunch. To make the tart even more beautiful add a few edible flowers to the finished tart.
4-ounces goat cheese or cream cheese, softened at room temperature
1 large egg, lightly beaten
1 large garlic clove, finely minced
2 teaspoons lemon zest
1 teaspoon sea salt, plus more for serving
1 cup creme fraiche or full fat yogurt
1 sheet thawed puff pastry, such as Pepperidge Farm
6-ounces thin asparagus, woody ends removed
2 tablespoons olive oil
3 tablespoons fresh grated Parmesan cheese
1-ounce Parmesan cheese, shaved with a vegetable peeler, as garnish
additional salt, pepper, olive oil to finish
Preheat the oven to 425 degrees. Working with a medium size bowl, add in the goat cheese, egg, minced garlic, lemon zest, and salt. Using a fork, mash the ingredients together. Add in the creme fraiche or yogurt, whisking to combine until smooth.
Place large sheet of parchment paper onto the countertop. Place the puff pastry onto the parchment paper, using a rolling pin to roll out the pastry to an 11×13-inch rectangle. Place the parchment paper with the pastry onto a large, rimmed sheet pan. Use a small paring knife to lightly score a 1/2″ border around the edges of the pastry.
Spread the goat cheese mixture evenly inside the scored border. Place the trimmed asparagus lined up across the pastry. Using a pastry brush, lightly brush the asparagus with the oil. Sprinkle the grated Parmesan cheese evenly over the asparagus.
Bake the tart in the hot oven for 25-28 minutes until the pastry is puffed and golden. Remove from the oven allowing the tart to cool for about 5 minutes. Scatter the shaved Parmesan cheese curls over the asparagus. Sprinkle with a bit of salt and pepper to taste, with an additional drizzle of olive oil. Cut into large squares, serving hot or warm.
The beauty of making a frittata is that the ingredients can easily be switched to accommodate preferences and to whatever is available in your refrigerator. This recipe uses roasted vegetables, fresh cherry tomatoes, fontina cheese, topping the baked egg dish with chopped basil and parsley. Use this basic recipe as a place to begin, then make it your own. Having leftover vegetables and/or meat makes it even simpler.
Basic Frittata Recipe
8-10 large whole eggs
1/2 cup cream, half/half, or whole milk
1 teaspoon kosher salt
pepper to taste
3 tablespoons oil or butter, or a mix of both
2-3 cups cooked vegetables and/or meat, cooled
1/2 up to 1 cup grated cheese
1/4 cup chopped fresh herbs, such as parsley, basil, rosemary and/or thyme
Place the oven rack in the middle of the oven, preheating to 400 degrees.
Whisk the eggs in a medium bowl with the dairy, salt and pepper, set aside. Using a 10-12-inch cast enamel skillet, heat the oil/butter in the pan, swirling to coat the bottom of the pan. Add the cooked vegetables/meat to the hot pan, stirring together just to warm the mixture. Turn off the heat. Carefully pour the egg and dairy mixture over the warmed vegetables/meat. Stir in the cheese. Transfer the skillet to the hot oven, baking the frittata until puffed and golden, about 15-20 minutes. The eggs should be just set and not firm to the touch.
Remove the pan from the oven, allowing the frittata to cool slightly before garnishing with the chopped fresh herbs. Cut into portions and serve hot or warm.
This lovely salmon dinner comes together in less than 30 minutes and has minimal cleanup. A dish elegant enough for company or for a weekday family dinner. How great is that? The spice rub is a delicious compliment to the salmon, but the real star is the drizzle of honey over the fish and the vegetables at the completion of cooking. Don’t skimp on the full amount of honey called for in the recipe or it just won’t have the same pizzaz.
The vegetables can be switched up with the photo showing carrots and asparagus. You could use cut zucchini, green beans, or Brussels sprouts cut in half or quarters, along with the carrots. It is key to cut the vegetables as noted in the recipe so that the salmon and the vegetables cook in the same amount of time.
3 tablespoons olive oil, divided
4 6-ounce portions of salmon
2 small asparagus, cut into 1-inch pieces
2 medium carrots, peeled, thinly cut into ¼-inch rounds
1 large clove garlic, minced
3 teaspoons honey
Spice Rub for the Salmon
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 teaspoon dried oregano
Serves 4
Preheat the oven to 400 degrees. Prepare a large sheet pan with sides by lining it with foil. Drizzle 1 tablespoon of oil over the foil, rubbing it evenly to distribute the oil. Set aside.
Make the spice rub for the salmon by combining the salt, smoked paprika, onion powder, garlic powder, dry mustard powder, and oregano in a small bowl. Stir to combine. Set aside.
Place the portions of salmon, skin-side down, onto the center of the prepared sheet tray, leaving space between each piece, about ½ inch apart. Drizzle 1 tablespoon of oil over the salmon pieces. Sprinkle 1 teaspoon of the spice rub over each piece of salmon.
Prepare the vegetables as noted in the ingredient list so that they cook in the same amount of time as the salmon. Place the cut vegetables, the minced garlic and 1 teaspoon of the spice rub into a large bowl. Drizzle the remaining tablespoon of olive oil over the vegetables, stirring to combine. Arrange the vegetables around the salmon, but not covering the salmon.
Place the sheet pan with the salmon and vegetables into the hot oven, roasting for 15-20 minutes, depending on the thickness of the salmon. The internal temperature of the salmon should be 125 degrees, or the salmon will feel firm to the touch. Remove the pan from the oven. Drizzle the honey over the salmon and the vegetables. Serve hot.
