fusilli with roasted summer squash and zucchini

the ingredients:

1 lb. whole wheat fusilli

1/2 cup marscapone cheese

1/4 cup parmesan cheese

2 lemons (zested)

1 large summer squash

1 large zucchini

extra virgin olive oil

kosher salt and freshly ground black pepper

the method:

generously salt

zucchini crostini

the ingredients:

1 whole wheat baguette (sliced)

3 small zucchini (about 1 pound)

1 tsp. salt, plus more to taste

1 garlic clove (minced)

1/4 cup basil (chopped)

1/3 cup walnuts (chopped)

1 tsp. thyme leaves (chopped)

1/3 cup grated Parmesan

1 tsp. fresh lemon juice

1 tsp. lemon zest

4 tbsp. extra virgin olive oil (3 for mixing/1 for garnish)

freshly ground black pepper

the method:

coarsely grate the zucchini, and spread it out over a clean dish towel (one you might not mind losing). sprinkle a teaspoon of salt evenly over the zucchini. wrap up, and let it sit for five minutes. then, squeeze it over the kitchen sink until most of the moisture is gone (and there will be a LOT amount of moisture).

in a medium mixing bowl, combine the strained zucchini, garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest, and 3 tablespoons of olive oil. stir thoroughly to combine. add salt and pepper to taste (if needed!). refrigerate for an hour.

when you’re ready to serve, top each crostini with a tablespoon or so of the zucchini mixture. drizzle with the remaining tablespoon of olive oil, and serve.

courtesy of serious eats.

balsamic swordfish with fresh oranges

yields: 6 servings

the ingredients:

6 6-oz. pieces of swordfish

kosher salt and freshly ground pepper

2 large navel oranges (zested and meat torn into small segments)

1 tbsp. honey

2 tbsp. olive oil

1/4 cup balsamic vinegar

2 tbsp. chopped fresh basil

the method:

season the swordfish with salt and pepper. in a large ziploc, combine the rest of the ingredients. seal the bag, and squish them around to make sure everything is combined. let marinate for at least one and up to twelve hours.

when you’re ready to cook the swordfish, preheat the oven to broil.

place the fish on a rimmed baking sheet, and broil for 7-10 minutes, depending on your oven. transfer the swordfish to a serving platter, top with the remainder of the marinade, and serve.

avocado and arugula pesto

the ingredients:

1 lb. whole wheat fusilli

2 medium avocados (halved, peeled, and seeded)

3 cups baby arugula leaves

1 packed cup fresh basil leaves

3 tbsp. fresh lemon juice

2 cloves garlic, peeled and smashed

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 cup grated Parmesan (4 ounces)

1/2 cup sliced almonds

the method:

using a spoon, scoop out the flesh from the avocados and place in a food processor. add the arugula, basil, lemon juice, garlic, salt, and pepper, and blend until smooth.

bring a large pot of salted water to a boil over high heat. add the pasta, and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. drain the pasta, and reserve about one cup of the pasta water. place in a serving bowl.

pour the pesto over the pasta, and toss together. add the cheese and almonds, and toss together until coated, adding the pasta water, as needed, to loosen the sauce. serve immediately or at room temperature.

courtesy of giada de laurentiis.

roasted eggplant

the ingredients:

1 large eggplant

2 tsp. salt

1/4 cup olive oil

1 lemon (juiced)

the method:

preheat the oven to 425.

slice the eggplant into half-moon shapes, ad place in a large bowl. add the olive oil and salt, and toss until all of the slices are well coated.

place in a single layer on a sprayed baking sheet, and bake for around 35 minutes. this can vary depending on your oven, so make sure to check them from time to time.  after removing them from the oven, squeeze the fresh lemon juice evenly over them.

these can be served hot or at room temperature.

fusilli with almonds and peas

the ingredients:

1 lb. fusilli pasta

1/2 cup mascarpone

1 cup parmesan

1 lemon (zested)

2 cups (9 oz.) blanched, slivered almonds

2 1/2 cups low-sodium chicken stock

1/4 cup extra-virgin olive oil

3 cloves garlic (peeled and smashed)

1 1/2 cups frozen peas (thawed)

1 large lemon (zested)

kosher salt and freshly ground black pepper

2 cups grated Parmesan

1/2 cup chopped fresh basil leaves

the method:

bring a large pot of salted water to a boil over high heat, and add the pasta. Cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. drain, and reserve about a cup of the pasta water.

in a blender, combine the almonds, chicken stock, olive oil, and garlic. blend until the mixture is smooth, and pour the mixture into a large skillet. turn the heat to medium, and bring the mixture to a boil and cook, (stirring constantly) until the mixture thickens, about three to four minutes. add the peas and lemon zest. cook until the mixture has thickened.

put the cooked pasta into a serving bowl and coat with the marscapone and parmesan. toss together until the pasta is coated. add the peas, etc. and reserved pasta water, and toss to combine. season with salt and pepper, to taste, and serve.

thanks to a similar giada de laurentis recipe.

jersey tomato salad

the ingredients:

4 plump jersey tomatoes (cut into 1-inch cubes)

2 tbsp. balsamic vinegar

1 tsp. honey mustard

1 tbsp. extra-virgin olive oil

1 tsp. kosher salt

1/2 tsp. pepper

the method:

put the tomatoes in a salad bowl, and sprinkle with the salt and pepper. combine the balsamic and honey mustard in a small bowl, and whisk in the olive oil.

toss the tomatoes with the dressing, and serve.

baby back ribs

the ingredients:

2 whole slabs of pork baby back ribs

kosher salt

freshly ground black pepper

for the bbq sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

the method:

for the bbq sauce:

combine all the ingredients in a small saucepan. stir until incorporated, and the mixture is smooth. simmer over medium heat until reduced by one-third, about 15 to 20 minutes. if you want more bbq sauce for serving, double this recipe.

generously season each slab of ribs (both sides) with kosher salt and freshly ground black pepper. then, brush each side with the bbq sauce.  marinate in foil for at lest an hour in the fridge.

preheat the oven to 250. put the foil-wrapped ribs on baking sheets, and roast for 130 minutes. then, turn the oven to broil, and remove the top foil. broil each slab for ten minutes on the top rack, broiling both for a total of 20 minutes.

remove from the oven, and pour the accumulated juices over the ribs before serving. let the ribs rest for twenty minutes before cutting them.

bbq sauce courtesy of giada de laurentis.

honey and ricotta crostini

the ingredients:

1 large whole wheat baguette (sliced)

1 large clove of garlic (halved)

1 lb. fresh ricotta cheese

2 lemons (zested)

kosher salt (to taste)

honey (for drizzling)

the method:

preheat the oven to 375.

place the sliced bread on a baking sheet in a single layer, and drizzle with the olive oil. bake for 12 minutes.

in the meantime, combine the ricotta, zest, and salt, and set aside.

once cool enough, rub the garlic on the side of the bread drizzled with oil.

spread each crostini with the ricotta mixture, drizzle with honey, and serve.

courtesy of food52.

salmon cakes

the ingredients:

1 lb. skinless salmon fillet

3 tbsp. extra virgin olive oil (plus more for drizzling)

kosher salt

freshly ground black pepper

1 large egg, beaten

1/3 cup chopped fresh chives

26 saltine crackers, crushed, divided

1/2 cup frozen corn (thawed)

2 tablespoons dijon mustard

3 tablespoons mayonnaise, plus more, as needed

1 tablespoon lemon juice

1 tablespoon lemon zest

1/4 cup plain, full-fat Greek yogurt

2 tsp. agave nectar or honey

1 tsp. dijon mustard

lemon juice (from 1 large lemon)

2 tbsp. chopped fresh chives

the method:

whisk all ingredients together.

preheat the oven to 350.

drizzle  the salmon with olive oil, and season with salt and pepper.  place the fish on a sprayed baking sheet, and bake  until just cooked through, about 15 to 20 minutes.

for the patties:

using a fork, flake the salmon into 1/2-inch pieces, and put into a medium bowl. add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, lemon juice, and lemon zest. mix gently until just combined. form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. in a large nonstick skillet, heat the oil over medium heat. add the patties, and cook until golden and crispy, about seven or eight minutes on each side. drain on paper towels.

for the sauce:

in a small bowl, combine the yogurt, agave or honey, mustard, lemon juice, and chives, and whisk together until smooth.

arrange the salmon cakes on a platter, and serve alongside the sauce.

courtesy of a hybrid of giada de laurentiis recipes.