Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. :/ A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

  • 1 pound (1 small bunch) medium asparagus, tough bottoms removed
  • ½ cup extra-virgin olive oil
  • 1 cup basil leaves, plus a few small basil leaves for garnish
  • 1 cup flat-leaf parsley leaves
  • coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
  1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
  7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

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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:

Pesto Polenta with Fresh Tomatoes

This is a fast full-flavored dish. Healthy too! I always forget about how much I enjoy creamy polenta. 🙂 We ate it for dinner but it would also be wonderful for brunch.

This recipe was adapted from Food and Wine, contributed by Todd Porter and Diane Cu. I increased the salt, doubled the tomatoes, and made homemade pesto. The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. Tasty!

Yield: Serves 3 (in my house!) or 4

For the Pesto: (Makes about 1 cup)

  • 2 loosely packed cups fresh basil leaves, rinsed and dried
  • coarse salt
  • 1 clove garlic
  • 2 T pine nuts or walnuts
  • 1/2 cup extra virgin olive oil, or more to taste
  • 1/2 cup finely grated Parmesan or pecorino Romano

For the Dish:

  • 4 cups water
  • 1 cup polenta
  • 1/2 tsp coarse salt
  • 2 tablespoons unsalted butter
  • 1 cup chopped tomatoes (I used Campari)
  • 3/4 to 1 cup pesto

To Make the Pesto:

  1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
  2. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
  3. Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
  4. Stir in the cheese.

To Finish the Dish:

  1. In a large pot, bring the water to a boil. (I use a cast iron pot.) While whisking, gradually pour the polenta into the water.
  2. Reduce the heat to simmer or low and continue whisking for an additional minute.
  3. Continue cooking for about 20 to 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot.
  4. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
  5. Stir the salt and butter into the polenta until the butter is melted.
  6. Scoop polenta out onto plates. Top each with about 1/4 cup pesto. Divide tomatoes among plates. Serve. (We individually mixed together all of the ingredients before digging in!)

One Year Ago:

Two Years Ago:

Basil Baked Salmon with Tomato Salad

It’s the last official weekend of the summer. 😦 As much as I love autumn, I know that the change of season also means we are getting closer to cold weather… which I absolutely dread. Ugh.

This meal bridges the summer and fall seasons. It was as torn as I am to leave summer behind and embrace the cooler weather! :/ The salmon is smothered with summery fresh pesto accompanied by autumn-esque roasted sunshine squash and potatoes, as well as fabulous sautéed CSA chard on the side. The tomato salad was literally the icing on the cake (salmon)! 🙂 It was great to make with late summer tomatoes, backyard basil and fresh CSA vegetables.

This recipe was adapted from Food and Wine, contributed by Ian Knauer. I increased the proportion of sauce to salmon and used grape instead of cherry tomatoes. I am always a little bit nervous when cooking fish… I cooked the salmon for the 15 minutes as specified in the recipe, but next time would start checking the fish at 10 or 12 minutes. Such a healthy and fresh meal. 🙂

Yield: Serves 2

  • 2 (8 ounce) wild salmon filets
  • 1 garlic clove
  • 1/4 cup pine nuts
  • 1 cup basil leaves, plus 2 to 4 more leaves
  • 1/4 cup extra-virgin olive oil, separated
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1 teaspoon red wine vinegar
  • Kosher salt
  • Freshly ground black pepper

  1. Preheat the oven to 350°F. ( I used the convection setting.)
  2. In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped.
  3. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped.
  4. With the motor running, pour in 3 tablespoons of the oil until combined.
  5. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 small or one large basil leaf.
  6. Bake the salmon until just cooked through, about 10 to 15 minutes.
  7. While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil.
  8. Top the salmon with the tomato salad and serve.

One Year Ago:

Two Years Ago:

Summer Pasta with Zucchini, Basil, & Ricotta

Zucchini and cheese are a heavenly match. Not to mention adding summer basil… lemon… You get the picture. 🙂 This bright and creamy dish is a perfect use for summer’s bounty of zucchini. I have been receiving TONS of zucchini in my CSA share. This dish is the first of three zucchini dishes I plan to share.

This recipe was adapted from The New York Times, contributed by David Tanis. It’s no surprise that it has been one of their most popular recipes recently! I used fresh Italian orecchiette pasta and we ate it with garlic bread and green salad. Quick, simple, and delicious.

  • extra-virgin olive oil
  • 1 small yellow or sweet onion, finely diced
  • 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • coarse salt and freshly ground black pepper
  • 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
  • 1 ounce basil, about 2 cups loose leaves
  • 1 pound ziti or other dry pasta (I used fresh orecchiette)
  • 8 ounces ricotta, about 1 cup
  • pinch of crushed red pepper
  • zest of 1 lemon
  • 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
  1. Put a pot of water on to boil.
  2. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
  3. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  4. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir (or pulse) in 3 tablespoons olive oil.
  5. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  6. Add cooked pasta to zucchini in skillet and turn heat to medium-high.
  7. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute.
  8. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary.
  9. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

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One Year Ago:

Two Years Ago:

Rigatoni with Lemon-Chile Pesto & Grated Egg

This lovely dish just screams spring. It is rich and buttery and topped with grated egg yolks. It is cheesy and slightly spicy, but at the same time bright and fresh with lemon juice and zest. It really has it all. 🙂

The recipe for this fabulous dish is from Bon Appetit. It is the third vegetarian pasta I’m bringing to the party this week at Angie’s Fiesta Friday #63. This was my favorite of the three – absolutely delicious!!!

Yield: Serves 4 to 6

  • 12 ounces rigatoni or other short pasta
  • coarse salt
  • 4 hard-boiled large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated Meyer lemon zest (from 1 lemon)
  • 2 tablespoons fresh Meyer lemon juice (about 1 lemon)
  • ½ teaspoon crushed red pepper flakes
  • freshly ground black pepper
  • ½ ounce Pecorino Romano, finely grated (about ½ cup)
  1. Cover the eggs with 1-inch of water in a medium saucepan. Bring to boil; remove from heat and cover. Let sit for 12 minutes, drain, and fill with cold water. When cool enough to handle, peel the eggs. Set aside.
  2. Zest and juice the lemons.
  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
  4. Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
  5. Heat 6 tablespoons of butter in a large skillet over medium-high.
  6. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate.
  7. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes.
  8. Taste and season with salt and pepper.
  9. Add Pecorino Romano and remaining 2 tablespoons of butter to pasta and toss until melted.
  10. Serve pasta topped with reserved grated egg yolks.

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One Year Ago:

Two Years Ago:

Orecchiette with Carrot-Hazelnut Pesto

This healthy vegetarian pasta dish was super quick and easy to make. The sweet, raw carrots were lovely combined with the toasted hazelnuts in the coarsely textured pesto. The crunchy hazelnut garnish over the top of the finished dish provided a wonderful contrasting texture as well. This recipe is from Martha Stewart Living. We ate it as a vegetarian main dish but it would also be nice as a side dish.

Well, I’m a little late to the party… My kids’ schedules are taking over my life!! :/ This is the first (of several) springtime (or anytime!) vegetarian pasta dishes that I planned to bring to Angie’s Fiesta Friday #63 this week… I’m just a tiny bit late. (My kids are a great excuse, but my son did have a HUGE swim meet this weekend!!) Enjoy! (and look forward to the next several pastas) 🙂

Yield: Serves 6 as a main dish

  • 6 small carrots (8 ounces), peeled and coarsely chopped
  • 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
  • 1 small clove garlic
  • 1/2 cup grated Pecorino Romano (2 ounces)
  • coarse salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound orecchiette
  1. Toast the hazelnuts: Preheat the oven to 425 degrees. (I used a toaster oven.) Roast the hazelnuts until fragrant, about 3 to 4 minutes. Let cool; rub off the brown skins.
  2. Combine carrots, whole toasted hazelnuts, garlic, and grated cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed.
  3. With motor running, slowly add oil, processing to a paste.
  4. Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions.
  5. Drain pasta; transfer to a bowl. Add pesto and toss to coat evenly.
  6. Drizzle with oil, top with chopped hazelnuts, and serve immediately.

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