Shrimp Fra Diavolo

Fra Diavolo is always a favorite of mine because it likes to bring the heat. A little spice never hurt no one, so feel free to add an extra dash of crushed red pepper if you are feeling adventurous. This version is more rustic with the onion slices and chunks of tomato, so it goes nicely with a lighter base such as angel hair pasta or brown rice. Today I threw in shrimp, but this is also delicious with chunks of lobster meat if you want to get fancy.

Recipe yields 6 servings

Ingredients
2 lbs large shrimp, cleaned with the tails off
2 tsp crushed red pepper flakes (plus more if you want to turn up the heat!)
2-3 tbsp extra virgin olive oil (you want enough to cover the bottom of the pan)
1 large yellow onion
28 oz can diced tomatoes
2 cups dry white wine
1 head of garlic
1 tsp oregano
1/4 cup parsley
1/4 cup basil

Start out by rinsing off the shrimp and tossing with the crushed red pepper flakes. Heat the olive oil in a large skillet and add the shrimp. Cook, turning once, for about 1-2 minutes per side. Don't worry about cooking the heck out of these guys right now, they will see the heat again!

Remove the shrimp to a plate and set aside for now. We will get back to them a little later.

Slice the onion and chop the garlic.

Add your onion and garlic to the same skillet the shrimp were in. Add an extra tablespoon of olive oil to the pan if things are looking a little dry. Cook until the onion is translucent and the garlic is fragrant.

To the skillet, add the diced tomatoes, wine and chopped oregano. Give everything a good mix and bring to a boil. Reduce heat and let the sauce simmer for 15-20 minutes. You want a lot of the extra water to evaporate and allow the sauce to thicken up. Once your sauce has thickened, dump the plate of shrimp back into the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until all the shrimp are cooked through and all the flavors have had some time to get to know each other.

Cut the heat and stir in the chopped parsley and basil. Serve over rice or pasta for a delicious meal. Enjoy!

Pasta alla Ratatouille

A quick disclosure - this is MY version of a ratatouille. It does not follow classic French cooking standards, but I think it tastes just as good. I had a surplus of great vegetables on hand from my crop share and this was one great way to use them up. This is great as a side dish, but you can also throw it over pasta or rice to serve it as a meal.

Recipe yields 8-10 servings

Ingredients
1/4 cup extra virgin olive oil
1 head of garlic
3 large zucchini
1 large eggplant
1 medium yellow onion
5 lbs. tomatoes
1/2 lb. green beans
1-2 tbsp salt (this is based on a taste test and preference)
1 tbsp ground black pepper
2 tbsp fresh basil
1/4 cup fresh parsley
2 lbs whole wheat pasta

Start off by preparing your vegetables. You are going to want to mince the garlic, slice the onion and dice the zucchini and eggplant. If your green beans are extra long, you can cut them in half to make them more manageable when it comes time to eat.

Heat the olive oil in a large pot and add your garlic. Cook for about 2 minutes until fragrant and add in the onion, zucchini and eggplant. Cook on medium heat for about 10 minutes.

In the meantime, start to dice the tomatoes. You want to cut them into about 1/2" cubes. Add the tomatoes and all the juices to the pot and stir it all together. Using the back of your spoon, 'smoosh and squish' the tomatoes to extract more juices. Remember, this is a very rustic dish, so nothing has to be perfect. After all the tomatoes are added, bring the mixture to a boil. Add your salt, pepper and chopped basil and continue to boil. You can lower the heat to medium, but you still want to see some bubbles. Cook for about 15 minutes before adding the green beans.

Cooking time will vary depending on the sizes of the vegetables and how small/large you cut them. Continue to check the vegetables until they are tender. The zucchini is likely to take the longest to cook. Overall, my pot sat at a slow boil for about 15 minutes. Once your comfortable with the flavors and textures (remember, you can always add more salt and pepper depending on your tastes), shut off the heat and mix in the chopped parsley.

Now you can pour this delicious mixture over your pasta and serve alongside a crispy French baguette. Delicieux! Bon Appetit!

Chickpea & Cucumber Salad

I love going to BBQ's in the summer. There is no better treat than a BBQ hot dog right off the grill. However, it can be difficult to eat healthy with all the mayonnaise based salads laying around. This side salad is perfect for a BBQ and filled with healthy vegetables and chickpeas. Next time you are invited to a BBQ, bring over a bowl of this salad and it is sure to turn some heads with its cool and refreshing flavors.

Recipe yields 5-6 servings

Ingredients 

1 can chickpeas

3 tbsp olive oil

1 small tomato

1 small red onion

1 cucumber

2 celery stalks

2 cloves garlic

2 tbsp fresh dill

1 1/2 tsp red wine vinegar

1/2 lemon

1/2 lime

1 tbsp fresh parsley

In a small skillet, heat 2 tablespoons of olive oil. Add the chickpeas, cut the heat and cover. Cook for 5 minutes. 

In the meantime, chop the onion, tomato, cucumber, celery and garlic. Add to a serving bowl. Top with the fresh dill, red wine vinegar and the juices from half a lemon and half a lime. Mix.

Add the chickpeas and mix to combine all ingredients. Top with fresh parsley. Serve and enjoy!

(Sorry for the lack of photos, this dish is so simple and comes together so quickly, I forgot to pick up the camera and snap any photos!)

Fresh Spinach with Chicken & Pasta

Last week I received a bunch of spinach in my crop share. It was crispy and fresh and delicious. It was thick, in the sense that I knew it would hold its shape and substance when I cooked it which is why I chose to pair it with the delicate angel hair pasta. The pasta is so light, while the spinach adds substance along with the chicken and tomatoes. This recipe comes together so quickly and is perfect for a weeknight meal. It is filled with nutrients from the veggies and the chicken brings the protein. The perfect summer accessories for a bowl of pasta.

Recipe yields 4-6 servings

Ingredients
1 lb angel hair pasta
2 lbs skinless, boneless chicken breast
Salt and pepper, to taste

1 tbsp extra virgin olive oil
4 cloves garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
1 large bunch spinach
8-10 grape tomatoes
Freshly grated Parmesan cheese, for topping

Chop the chicken into one inch cubes and season with salt and black pepper.

To a large skillet, heat the olive oil and add the chicken. Cook on medium high heat and turn until all sides are browned. Remove to a plate and reserve on the side. In the meantime, bring a large pot of water to a boil for the pasta.

To the same skillet, add the chopped garlic and cook until fragrant.

Add the chicken stock and white wine and bring to a boil. Let boil until the liquid is reduced by half. At this point, you should put your pasta in the boiling water and let it cook.

Return the chicken to the boiling liquid and shut off the heat.

Add spinach and sliced tomatoes on top of the chicken (while the heat is off).

Toss in the cooked pasta and stir together the ingredients. The heat from the chicken and pasta will wilt and cook the vegetables.

Remove from the skillet to a large serving bowl. Top with freshly grated Parmesan cheese. Serve & enjoy!

Grilled Chicken Caprese

Yesterday was 90+ degrees and today we are set for the same fate. On a day like that, who wants to be slaving away in the kitchen? Not me! This is such a quick and simple weeknight dinner that requires minimal heat and prep work. I threw my chicken into a frying pan, seeing as I still do not have a grill. Hopefully my backyard will be fixed and finished before the summer is over! If you can't bare the thought of turning on the stove, throw your chicken on the grill.

Recipe yields 4 servings

Ingredients
4 chicken breasts
1 tbsp chicken seasoning (oregano, salt and pepper, garlic powder)
1 tbsp olive oil
1 beefsteak tomato
1 bunch basil
1/2 lb fresh mozzarella
1/4 cup balsamic vinegar

(Ignore the egg and breadcrumbs - I originally planned to bread the chicken and switched to grilled chicken instead.)

Heat olive oil in a large skillet. Season the chicken cutlet with the spices. Place the chicken in the skillet and cook for 6-8 minutes then flip the chicken and cook for an additional 3-4 minutes.

While the chicken is cooking, slice the tomato, slice the mozzarella and remove the stems from the basil leaves. Be sure to wash your basil really well under cold water to remove any dirt or sand.

Plate the chicken cutlet and top with a tomato slice, a slice of mozzarella and 1-3 basil leaves (depending on their size and your preference). Drizzle each piece with about a tablespoon of balsamic vinegar. Serve and enjoy!

Insalata Caprese

So simple and easy but yet so delicious. This Italian staple is perfect for a spring/summer appetizer. It is refreshing and comes together in no time. You don't need any special appliances and no cooking required. This is perfect for a lazy, laid back day.

Recipe yields 4 servings

Ingredients
1/2 lb fresh mozzarella
1 beefsteak tomato
4 large basil leaves
1/4 cup extra virgin olive oil
Salt & freshly ground black pepper, to taste

Slice mozzarella into 1/4" slices and similarly prepare the tomato.

Arrange tomato slices on a serving platter. Top each with a slice of mozzarella. Then add on a basil leaf.

Drizzle the platter with olive oil and sprinkle on a pinch of salt and pepper. Pure perfection. Enjoy!

Pollo alla Romana

This dish is filled with rustic Italian flavors. The smokiness of the prosciutto really packs a punch and is heightened by the sweetness from the peppers. I am a big fan of this dish because it all comes together in one pot and the flavors really blend and play off of each other. If you are looking for an 'impressive' dish up front, that takes little work behind the scenes, this is a great choice.

Recipe yields 4 servings

Ingredients
4 skinless chicken breast (bone-in)
4 skinless chicken thighs (bone-in)
Salt & fresh black pepper, to taste
3 tbsp extra virgin olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
4 cloves garlic
1/4 lb prosciutto
8 oz sliced white mushrooms
12 oz can diced tomatoes
1/2 cup white wine
1 tbsp thyme
1 tbsp oregano
1/2 cup chicken stock
1 tbsp capers
1/4 cup flat leaf parsley

In a large, heavy bottom skillet, heat the oil. Season the chicken with salt and pepper and add to the hot oil. Cook to brown chicken on all sides.

In the meantime, julienne the peppers.

Mince the garlic and chop the prosciutto.

Once the chicken is browned, remove to a dish and set aside for later.

In the same skillet, add the peppers, mushrooms and prosciutto. Cook about 5 minutes until the prosciutto becomes crisp. Add in the garlic and cook for an additional 2 minutes to allow it to become fragrant.

Add the canned tomatoes, white wine, thyme and oregano and bring the mixture to a boil. Scrape up any browned bits that were left over from the chicken.

Add the chicken back to the pan along with the chicken stock and return to a boil. Lower heat to a simmer and cover. Cook for an additional 25-30 minutes, or until the chicken is cooked through.

Once the chicken is finished cooking, add the finely chopped fresh parsley and the capers. Give it a good stir.

I served the chicken over rice, but you can serve it alongside potatoes, as well. On each plate should be a breast and a thigh and a heaping of vegetables and prosciutto. Serve and enjoy!

Roasted Asparagus Pesto with Roasted Tomatoes

This pasta dish is great for summer nights when you want a simple meal that comes together in under 30 minutes. The pesto sauce is a great option for the pasta as it keeps it light and the vegetables help to fill you up. This asparagus pesto is a nice change to a regular pesto sauce that really packs an added punch.

Recipe yields 4 servings

Ingredients
1 lb bow tie pasta (or any shape you prefer)
1 lb asparagus
1 pint grape tomatoes
1/4 cup extra virgin olive oil
1/2 cup pine nuts
1/2 cup fresh basil
2 tbsp grated Parmesan

Preheat the oven to 400F degrees and arrange racks so there is one in the upper third of the oven and one in the bottom third. Add the pine nuts to a baking sheet. Spread them out so they are in one layer.

On a separate baking sheet. arrange the tomatoes and asparagus in an even layer. Sprinkle with a tablespoon of oil and a dash of salt. Place the vegetables on the top rack of the oven and the pine nuts on the bottom. Roast the vegetables for 20 minutes and toast the nuts for 10 minutes or until browned and fragrant.

While that is in the oven, pick off your basil leaves and clean under cold water to remove any dirt or grit.

Once your nuts are toasted, place in a food processor. Leave behind about a tablespoon of nuts to sprinkle over your pasta at the end. Blend until the nuts are only fine crumbs.

Add to the processor the basil leaves, Parmesan cheese, a dash of salt and 3 tablespoons of oil. Mix well until all ingredients are blended together. At this time, you can also bring a large stock pot of water to a boil to cook your pasta.

Once the vegetables are done (the asparagus will be browned at the tips and the tomatoes will have sunken) remove from the oven. Arrange the asparagus on a cutting board and cut off about 1 inch at the tip and reserve. Cut the remaining stems into about 1 inch pieces.

Add the pieces of the asparagus stems to the food processor with the rest of the sauce. Blend until you have a smooth paste. If necessary, add a tablespoon or so of the water from the pasta pot to the paste to give it a smoother consistency to help it easily spread on the pasta.

Once your pasta is cooked, drain it and add to a large serving bowl. Toss together the tomatoes, reserved asparagus tips, reserved pine nuts and the pesto sauce. Serve with extra Parmesan cheese on the side. Enjoy!