Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

  • 1 stick plus 3 tablespoons unsalted butter, room temperature
  1. Preheat oven to 375°F, preferably on convection.
  2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
  3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
  4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
  5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
  6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
  7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
  8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
  9. Spread mixture into crust; refrigerate 1 to 2 hours.
  10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
  11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
  12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
  13. Sprinkle with mint, if desired, and serve.

Farro & Arugula Salad with Herbs

I made this wonderful salad for my birthday dinner celebration at home. This salad was not only published by Melissa Clark in The New York Times, Ina Garten also shared it in her book, Cook Like a Pro. What endorsements!

The original recipe is from Charlie Bird in NYC. It is a signature dish on the menu. The New York Times article stated,

 “There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.”

I had to make it- it sounded incredible! It was loaded with so many of my favorite ingredients.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of arugula in the salad and served it over a bed of arugula. It was for my birthday. 😉 I also incorporated my CSA cilantro and modified the proportions in the dressing. Next time, I would reduce the amount of salt in the farro, noted below.

I served it with rotisserie chicken to make it a complete meal for my crowd. Happy Birthday to me. 🙂

Yield: Serves 6 for lunch/side dish or 4 as a main course

  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 cup apple cider or unfiltered apple juice
  • 1 to 2 tsp coarse salt, more as needed
  • 2 bay leaves
  • 6 T extra-virgin olive oil
  • 3 T fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (about 1/2 cup), divided
  • 70 grams chopped pistachio nuts (1/2 cup) (I used salt & pepper pistachios)
  • 2 cups (2 large handfuls) arugula leaves, plus more for serving, as desired
  • 1 cup parsley or basil leaves, torn or chiffonade
  • 1 cup mint or cilantro leaves
  • cup halved cherry or grape tomatoes
  • 1/3 cup thinly sliced radishes (I used my CSA French breakfast radishes)
  • Maldon or other flaky sea salt, for finishing
  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer.
  2. Simmer until farro is tender and liquid evaporates, about 20 to 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. (If using regular pearled farro, increase the water to 2 cups.)
  3. Let farro cool, then discard bay leaves.
  4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
  5. Add farro, 2/3 of the shaved cheese and pistachio nuts. Mix well. (This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving.)
  6. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
  7. Garnish with remaining shaved cheese.
  8. Serve over additional arugula, if desired.

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Strawberry Ice Cream

Speaking of strawberry cocktails… the added bonus of this amazing fresh strawberry ice cream is that the sweetened vodka-based macerating liquid makes a wonderful base for a celebratory summer cocktail. Nice! 🙂

The texture and color of this ice cream was absolutely incredible. It was the perfect use for my precious, freshly-picked strawberries. The ice cream recipe is from Martha Stewart Living; I included a recipe for the bonus cocktail below.

For the Ice Cream:

Yield: 1 1/2 quarts

  • 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 cup low-fat milk
  • 1 cup heavy cream
  • 2/3 cup sugar, plus 1/2 cup more for macerating
  • 1/2 cup light corn syrup
  • 1/4 cup vodka or silver tequila
  1. In a blender or Vitamix, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
  2. Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes.
  3. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes.
  4. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
  5. Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
  6. Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream.
  7. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week.
  8. Let stand at room temperature 10 minutes before serving.

For the Bonus Cocktail:

Yield: 1 cocktail

  • fresh juice from 1/4 large lime
  • 3 oz strawberry-vodka-sugar macerating syrup
  • tonic (for a sweeter cocktail) or seltzer (less sweet), as desired
  1. Combine lime juice and macerated strawberry syrup in a glass.
  2. Fill with ice and top with tonic or seltzer, as desired.

The Union Square Strawberry Cocktail

I have so many delicious recipes just waiting to be shared. Before strawberry season is over, I must share new recipes that I tried with my fresh-picked berries this season.

This cocktail was the very first thing we prepared with our fresh strawberries. My husband made it for me on my birthday! ❤ The recipe was adapted from cocktails that New Amsterdam Gin named to honor modern-day landmarks in New York City, via The Spruce Eats.com. I plan to also try it using vodka instead of gin. Happy birthday to me! 😉

Yield: 1 cocktail

  1. Muddle strawberries with the basil until fully mashed in a cocktail shaker.
  2. Add all other ingredients.
  3. Add ice and shake vigorously.
  4. Strain into a chilled cocktail glass. (We chilled the glass by filling it with ice while the cocktail was being prepared.)
  5. Garnish with half a strawberry, as desired.

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

Five Years Ago:

Potato, Broccoli, & Cheddar Soup with Cheese Toasts

My husband likes soups that have a thicker consistency. As he loves our gold standard Cauliflower Cheese Soup, I knew that he would love this one too; I just used more potatoes to give it a heartier consistency. It was perfect. It would also be difficult to argue about eating a soup that is garnished with garlic-cheese toasts! The roasted broccoli floret topping was another bonus. 🙂

This soup is quick enough to prepare and serve on a weeknight, but is even more wonderful if made in advance. The recipe was adapted from Martha Stewart Living. I used some chicken stock for water and increased the amount of garlic, potatoes (unpeeled!), and lemon juice. I also used a sourdough baguette to make the cheese toasts instead of Italian bread. Great.

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 6 large cloves garlic, thinly sliced
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets, divided)
  • 1 pound small Yukon Gold potatoes, chopped
  • 2 cups chicken or vegetable stock
  • coarse salt and freshly ground pepper
  • 2 packed cups grated sharp white cheddar (from an 8-ounce block), divided
  • freshly squeezed juice from 1 lemon, plus grated zest for serving, or to taste
  • 8 slices (each 1/2 inch thick) sourdough baguette, sliced on a diagonal or 4 slices (each 1/2 inch thick) rustic Italian bread
  1. Preheat oven to 400 degrees, preferably on convection roast.
  2. In a medium saucepan, heat oil over medium-high. Add shallots, 4 cloves of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes.
  3. Add stock with 3 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
  4. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. (I used an immersion blender instead.)
  5. Season with salt, pepper, and lemon juice.
  6. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture.
  7. Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
  8. Serve soup topped with toasts, florets, and zest, as desired.

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