A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.

Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!

Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!

Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!

Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.

It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.

Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.

Fresh thyme lends a nice flavor to this dish

Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!

I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!

Fall roasted beet goodness!!

This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 medium beets, red or golden
• 5 cups vegetable broth
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1¼ cup arborio rice
• ½ cup of a dry white wine you like to drink
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ cup finely grated asiago cheese
• 3 tbsp unsalted butter
• salt + pepper to taste
• garnish with a sprinkle of fresh thyme

Instructions

1. Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
2. In a small pot bring vegetable broth to a low simmer, covered.
3. In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
4. Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
5. Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
6. Stir in beets, butter, and Parmesan; season with salt and pepper.
7. Sprinkle with fresh thyme and shaved asiago. Serve immediately.

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Show the cold weather WHO’S BOSS and enjoy a bowl of Cream Of Wild Mushroom Soup!

I’ve been a lover of mushroom soup since I was a little girl. I have fond memories of my babysitter Margret warming me up Campbells Cream of Mushroom soup after play school. It was one of those things I would never get sick of, no matter how many times I had it for lunch. There was always something so satisfying about it to me. Even now; there still is.

‘GROW YOUR OWN’ mushroom kits at the San Francisco Ferry Building

This would of been such a cool idea for a school science project. Teachers take note!

Even after I had grown up and entered into elementary school, it was still my trusty go-to for lunch. I refused to bring sandwiches like the rest of the kids. I had this phobia of soggy bread and on the few occasions I packed a sandwich, it always found its way to the garbage can. After a tough game of calling my bluff, my mum Cynthia finally conceded. She realized that I wasn’t playing; I would rather starve than eat soggy sandwiches. This was war.

Back in the day I would bring this massive stainless steal thermos with me to school every.single.day. Do kids still do that? Or am I aging myself beyond belief? Whatever the case, it was genius! I brought soup with me everyday to school, often times Cream of Mushroom and it would always be steaming hot, even by lunchtime.

Beautiful Bulk Organic Californian Shiitake Mushrooms

I grew up in Nova Scotia on the East Coast of Canada. If you’re not familiar with East Coast winters, they’re really reaaaally cold . It’s a lovely place with it untouched beauty and the people are so kind and down to earth. Just make sure to do yourself a favor and visit in the summertime!

As a child and then teenager, one of my favorite ways to warm up was over a bowl of cream of mushroom soup. Nowadays it’s like nostalgia in a bowl. This is a grown up version of one of my all time favorite soups, I think the childhood me would be proud of :)

You can use a combination of whatever mushrooms you have available. I like the texture combination of Shiitake, portobello and crimini mushrooms.

This afternoon I’m getting cozy with a large cup of Cream Of Mushroom Soup! Talk about nostalgic!

Cream Of Wild Mushroom Soup

 

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Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

Author: Ina Gaarten, Barefoot Contessa

Serves: 5-6

Ingredients

• 5 oz fresh shiitake mushrooms
• 5 oz fresh portobello mushrooms
• 5 oz fresh crimini or porcini mushrooms
• 1 tbsp good olive oil
• 1 stick and 1 tbsp unsalted butter, room temperature
• 1 cup yellow onion, chopped
• 1 carrot, chopped
• 2 sprigs fresh thyme & 1 tbsp minced thyme
• 2 cups leeks, chopped(white & light green parts only)
• ¼ cup all purpose flour
• 1 cup dry white wine
• 1 cup heavy cream
• 1 cup half & half
• ½ cup flat leaf parsley, minced
• Kosher salt & freshly ground pepper, to taste

Instructions

1. CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
2. In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
3. Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
4. In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!

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Enjoy a bowl of Mussels with a White Wine & Fennel Cream Sauce this weekend !

Being from Nova-Scotia, loving shell fish like lobster, scallops and mussels is practically in my DNA.  I recently returned from a blissful vacation back home on the East Coast, where we indulged in all of my favorites.  

Mussels were a staple in my house growing up and I always loved dunking them in garlicky lemon butter. It’s funny how nothing really changed (well maybe my glass of sauvignon blanc). This humble East Coast favorite has continued to be a special dish into my adulthood. It was the first meal I ever made for Rez and whenever I make it at home it brings back happy memories, both old and new.

Fennel lends a sweet licorice flavor to the dish. Don’t worry, it’s not overpowering and the flavor mellows out as it cooks.

At the time I was living in Vancouver and we had been dating long distance for a couple of months. We had met in Hawaii Thanksgiving weekend, had our first date in Montreal on NYE and in January I went to visit him in San Francisco. It was quite the whirlwind! Now it was his turn to come see me in Vancouver and not on buddy pass!

Side note for those of you who are not in the airline industry: Although our career allows us to travel freely and cheaply, long distance relationships can be equally or more taxing on our end. When you fly for a living, doing all of the commuting in a long distance relationship can be draining, especially when it’s not appreciated. It’s a test in a way, to see if they’re willing to put in the work and not ask for the ‘golden ticket’ immediately.

Discard any mussels that don’t open in the cooking process. Important! Don’t forget!

Rez was due to arrive right around lunchtime so I decided to make him an old school favorite of mine; Mussels. They’re easy to make, use few key ingredients and are rather addicting once you sample a few. The broth is really what ties everything together, with thick slices of fresh bread for dipping. This certainly isn’t a fancy dish and that’s part of its glory!

Served best with thick slices of fresh bread. The bread takes it from appetizer to entrée.

We’ve created a tradition of staying in for big nights like Valentines Day or Anniversaries. We get our favorites wine & foods and spend the night at home, instead of going to super crowded and loud restaurants. Don’t get me wrong, I love those places and I’m actually late getting ready to go out for dinner & drinks. But those special nights I like being at home, hidden away from the craziness of the city, with my favorite person in the world, in our own private retreat. We always include mussels in the mix on those special days. One of us always reminding the other of that first home cooked meal together.

Enjoy! xx

Mussels with a White Wine & Fennel Cream Sauce

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

This East Coast favorite

Author: Peony

Recipe type: Appetizer or Main

Cuisine: Seafood

Serves: 6

Ingredients

• 3 pounds mussels, scrubbed and de bearded
• ¼ cup butter, ½ stick
• 1 fresh fennel bulb, thinly sliced
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons fennel seeds
• ½ bottle dry white wine
• ½ cup heavy whipping cream
• a small handful of flat leaf parsley
• garnish with lemon wedge

Instructions

1. Melt butter in heavy large pot over medium-high heat.
2. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
3. Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
4. Garnish with lemon wedges and serve with fresh bread!
5. Enjoy!

Notes

Before cooking I always sift through the mussels to check for any damaged and cracked shells.
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.

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French Onion Soup

Silky caramelized onions, nutty gruyere, red wine and a rich flavorful broth. Mmmm I like that. What more could you want? Get yourself together, you’re drooling. I see you!

Don’t forget to pick up a bottle of red for this recipe!

My love affair with French Onion Soup began after moving to Vancouver in the middle of winter. For those of you not familiar with the Vancouver climate, it’s much different than the rest of Canada. Instead of snow storms and mind numbingly cold temperatures; Vancouver gets a TON of rain and can be gloomy & dark. I really have to credit Vancouver for my deep love of French Onion Soup. It brings back fond memories, with some of my closest friends, in my favorite city in the world. That’s right, I said it. If you haven’t been to this beautiful place, you need to visit.

Nothing shines brighter than Vancouver on a sunny day.

Try to slice your onions as evenly as possible .

French Onion Soup is easily one of my favorite soups but WHY is it so difficult for a girl to find a great French Onion Soup? I have no idea why but this dish often misses the mark when I dine out. Is it because onions take a solid 40 minutes to caramelize? Or because the quality of the beef stock really does matter? Whatever the reason, when I find a french onion soup I love, I will order it every damn time. Religiously.

Cozy up with a bowl of cheesy French Onion Soup!

I’ve heard through the grape-vine the last few days have been pretty rainy and miserable in Vancouver. I posted this recipe thinking of you all and wanted to share my rainy day favorite.

Whip up a batch of this, invite some friends over and have a few laughs over a bowl. While you’re at it, pop a couple bottles of red, because everything’s better with wine!

Bon Appétit! xx

French Onion Soup

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Author: Tyler Florence

Recipe type: Soup

Cuisine: French

Serves: 4-6

Ingredients

• ½ cup unsalted butter
• 4 large onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs (you can sub for 1.5 tsp of dried thyme)
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about ½ bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts (8 cups) vegetable or beef broth (I use vegetable)
• 1 baguette, sliced
• ½ pound (2 cups) grated Gruyere

Instructions

1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
3. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
4. Now add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
5. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
6. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

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This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!

Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.

My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.

Mostly Veggie Tuna Melt turned Tuna Salad

I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.

I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed  because I try to pack in as many veggies as I can without Rez asking questions.

The Dill Pickles are so perfect in this salad

The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.

I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.

dill pickle+fresh herbs+fennel+apple=my kind of melt!

I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!

Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.

Mostly Veggie Tuna Melt

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Peony

Recipe type: Main

Cuisine: Homestyle

Serves: 2-4

Ingredients

• 1 can tuna, drained
• 4 slices of whatever bread you like
• 2 large celery stalks, finely chopped
• ¾ cup fennel, finely chopped
• 1 apple of your choice, cored and diced
• 1 large dill pickle, diced
• ½ cup red onion, finely chopped
• ½ cup dill, chopped
• ½ tsp dill seeds
• ½ cup extra sharp cheddar cheese, grated
• squeeze of fresh lemon juice
• ¼ cup prepared mayo or full fat greek yogurt
• 1 tsp black pepper
• kosher salt to taste
• fresh fennel fronds for sprinkling

Instructions

1. Preheat the oven broiler and set the rack about 5 inches from heat source.
2. Spread slices of bread on baking sheet and toast.
3. Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
4. Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
5. Place under the broiler for 3-5 minutes.
6. Season with salt & pepper and garnish with fresh fennel fronds or dill.

Notes

Makes 4 open face sandwiches.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.

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Mushroom & Arugula Fusili with Pistachio Mint Pesto

This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?

My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and  I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.

TIME SAVER ALERT! Buy shelled pistachios to save time!

Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.

I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!

MINT+EVOO+PISTACHIOS+SCALLIONS+GARLIC+PECORINO ROMANO

Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small,  so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.

Stir scallions & Pecorino Romano into the pesto by hand.

This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.

Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.

SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL

Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!

Enjoy!

Mushroom & Arugula Fusili with Pistachio Mint Pesto

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Peony

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

• 1 cup dry roasted pistachios, shelled
• ½ cup extra virgin olive oil
• ½ cup parmigiano reggiano or pecorino romano, finely grated
• 2 cloves garlic, quartered
• 4 scallions, thinly sliced
• ½ cup mint, loosely chopped
• 3 tbsp parsley, loosely chopped
• 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
• 4 cups arugula, washed and dried
• 8 ounces pancetta, diced
• 454g whole wheat fusili pasta, cooked slightly before al dente
• salt & freshly ground pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
2. Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
3. Add olive oil and a little bit of kosher salt and pulse until smooth.
4. Fold in parmigiano regianno and scallions into pesto mixture.
5. Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
6. Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
7. Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
8. Turn to low heat and add pasta to the pot.
9. Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
10. Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
11. I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
12. Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

Notes

I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

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The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.

Turkey Meatballs with Fennel & Carrot are a healthier meatball alternative without sacrificing the flavor.

My other half & I recently returned from a European vacation and meatballs were on the menu everywhere in Greece. Let me tell you, these people do not play when it comes to their meatballs! I’m slightly embarrassed to admit how many times I ordered them over the course of our stay but they were simply addicting!

Homemade Meatball Mix: Oregano+onion+basil+mint+parsley+thyme+cumin

When I’m at home I don’t eat a lot of pork or beef but ‘when in Rome’ right? Some of the best we tasted were from small mom and pop restaurants that have been around for many years. These places have slowly perfected their recipes over decades and often it’s still the same person turning them out every.single.day.

When we got back to San Francisco we were still craving greek meatballs like nobodies business. I told myself when I got home I going to try and eat better; as a result, I kiboshed our guilty pleasure. We had just spent five weeks without a care in the world, eating and drinking whatever the hell we wanted! It was epic & wonderful but it was time we practiced a little self control. That concept was a big fat FAIL! My fiancé accused me of starving him (really?) so I challenged myself to make a lighter recipe without sacrificing the flavor.

Make yourself a small batch and keep in a mason jar. Why not save yourself a few minutes next time?

Leaner meats like ground turkey and chicken require you to extra flavor and moisture, to avoid tasting bland & dry. As you can see, I’ve added 2 eggs and a few dashes of Lee & Perrins to add some moisture to the meatballs as well as a powerhouse of flavorful ingredients. I love this Turkey Meatball with Fennel & Carrot recipe because its so satisfying and you don’t have to feel crazy guilty about eating it.

You will need to cook the meatballs in two batches so you don’t crowd the pan.

One of go-to ingredients is fennel, which also happens to be a common ingredient in Mediterranean cuisine. The vegetables distinct flavor is slightly sweet and reminiscent of licorice. Fennel is closely related to dill, cilantro, carrots & parsley and its texture is crunchy like celery. It’s been shown to reduce inflammation and is also very good source of Vitamin C, fiber, and potassium.

Serve these delicious flavor bombs as an appetizer or main. remember to adjust the size accordingly.

I enjoy fennel raw or cooked in salads, soups, sauces, sautéed and roasted. The options are virtually endless! It is such a versatile ingredient and something you should really consider having on hand. It’s definitely a star in this recipe as we use both the diced fennel bulb and chopped fennel fronds. My version of the meatball was totally inspired by my semi obsession with fennel and I had the rest of the ingredients in the fridge and freezer.

Fennel is a strong anti inflammatory and can help relieve sore throats & sinus infections.

I often freeze half the batch because it’s too much for two people. I get a strange pleasure from making two meals at once. These freezer friendly meatballs are great to defrost for a quick weeknight meal. Can I get a ‘whaaaat whaaaat’ from the busy people out there? Try serving these with roasted veggies or a simple salad for a healthy alternative to meatballs and pasta.

Turkey Meatballs with Fennel & Carrot

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This recipe yields approximately 20 medium meatballs. These can also be made ahead and left in an airtight container until ready to cook.

Author: Peony

Serves: 4-6

Ingredients

• 1 lb lean ground turkey
• 2 eggs, beaten
• ¾ cup plain whole wheat bread crumbs (+ a little bit more to even out texture if needed)
• ¾ cup low sodium chicken stock
• 3 cloves garlic, minced
• ½ cup fennel, finely diced
• ¼ cup fennel fronds, coarsely chopped
• ½ cup carrot, finely diced
• ½ cup onion, finely diced
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3 large dashes Lee & Perrins
• 1 tsp fresh rosemary, optional
• 2 tbsp of dried meatball mix (dried basil, oregano, parsley, mint, cumin, thyme and onion)

Instructions

1. Combine turkey, breadcrumbs, eggs, garlic, fennel, carrot, onion in a large bowl and toss lightly with spoon.
2. Add dried herbs, fresh rosemary and a few dashes of L&P.
3. Mix with clean hands, making sure the ingredients are evenly distributed.
4. Roll mixture into meatballs and place on clean plate.
5. Heat 2 tbsp of olive oil in large skillet over medium heat.
6. When hot, add meatballs and turn after 4 minutes or, until brown on both sides.
7. Add ½ cup chicken stock, cover, turn the heat to low and let simmer until most of the liquid evaporates (about 10 min).
8. Remove lid, add the remaining chicken stock, turn heat to medium and cook for a 2 minutes.
9. Serve hot!

Notes

When using leaner meats like ground turkey, you must add moisture and more flavor to compensate for the dryness.

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A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION

Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream.  The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even

though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking.  I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.

BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS

I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?

Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and  that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.

FARMERS MARKET MECCA OF FRESH TOMATOES AND BASIL

I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up.  My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!

HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!

After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was  ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.

HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD

Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.

Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!

Heirloom Tomato Salad with Burrata & Balsamic Glaze

Heirloom Tomato Salad with Burrata

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Salad or Main

Cuisine: Italian

Serves: 2-4

Ingredients

• 1 pound heirloom tomatoes, cut into bite sized pieces
• 1 package burrata with 2 balls
• ½ cup basil, sliced into little matchsticks
• 4 cloves garlic, minced
• 1 tbsp good quality olive oil
• sea salt & freshly ground pepper
• balsamic glaze to drizzle

Instructions

1. Cut the clean heirloom tomatoes in bites sized pieces.
2. Add garlic, basil, olive oil and S&P.
3. Mix Ingredients
4. Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
5. Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
6. Add pieces of burrata to the top of the tomato salad and garnish with basil.
7. Drizzle with balsamic glaze

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SERVE IN A WHITE DISH TO MAXIMIZE THE POP OF COLOR

This recipe is a freaking all-star in my eyes for a variety of reasons. It’s insanely quick and simple to make and the combination of flavors is on point. I’ve never made this for someone and not had them ask for seconds and/or the recipe. That’s always a promising sign!

FROZEN PEAS ONLY TAKE 3 MINUTES TO BOIL

I’m a big ‘soup for dinner’ kind of lady and this Lazy Pea Soup with Mint & Crème Fraîche is a regular on the rotation. I usually serve this soup warm but I’ve had it chilled during a heat wave and it was a life saver! My fiancé insists this tastes better chilled so you’ll have to let me know what you think!

I would absolutely recommend making this recipe if you’re having people over and want a low stress meal. I always try to make this recipe a day or two beforehand because it tastes SO much better after the flavors have married. I’m all about low maintenance recipes when I’m entertaining.

Serve this alongside Heirloom Tomato Salad with Burrata & Balsamic Glaze, Chickpea & Avocado Salad with Herb Quartet  or Lemony Orzo Salad With Asparagus & Shrimp and you’re set! A soup and salad combo has never tasted so good!

FRESH MINT AND CHIVES ARE A MUST FOR THIS RECIPE!

This soup doesn’t normally last long in my house. When I make soup I tend to eat it all day, everyday, until its gone. For those of you who don’t have a unnatural love for soup, this recipe freezes incredibly well.

This vegetarian recipe is my ‘little black dress’ of soup. It can be served casual or dressed up and is always consistent!

FOR A PLAYFUL TAKE ON THE CLASSIC CUP OF SOUP, SERVE IN A TEA CUP.

For a playful take on the classic cup of soup, try serving in vintage tea cups. If you would like to make this vegan, simply omit the crème fraîche or sub for unsweetened coconut cream. I’ve made this recipe vegan style before and I enjoyed it just as much.

Enjoy! xx

MAKE THIS VEGAN BY SKIPPING THE CRÈME FRAÎCHE

Lazy Pea Soup with Mint & Crème Fraîche

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

A great low maintenance & quick recipe. This vegetarian + vegan recipe is a great make ahead option, freezes well and is a delight for your taste buds!

Author: Adapted from Ina Gartens Fresh Pea Soup

Recipe type: Soup

Serves: 6

Ingredients

• 2 tablespoons unsalted butter
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped yellow onion
• 4 cups vegetable stock
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 1 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup crème fraîche (or sub unsweetened coconut cream to make vegan)
• ½ cup freshly chopped chives

Instructions

1. Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
2. Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender(frozen peas will take only 3 minutes).
3. Remove the pot from heat, add the mint, salt, and pepper.
4. Using an immersion blender, blend soup by hand until you reach your desired consistency.
5. Whisk in the crème fraîche and chives.
6. Taste for seasoning

Notes

You can substitute unsweetened coconut cream for crème fraîche to make the soup vegan. It will take on a slightly sweet taste but you will get a creamy & rich soup.

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SERVE THE CALZONE WITH A LIGHT SIDE SALAD

This recipe was totally inspired by my deep love & appreciation for Seinfeld. In my opinion, George Costanza is the greatest television character ever created; period. For those of you who aren’t Seinfeld aficionados, I strongly suggest you give it a try. It’s the only show (aside from The Golden Girls) where the jokes never get old, no matter how many times I’ve seen it.  Actually, I’m watching ‘The Calzone’ episode right now and this ‘short, stalky, slow-witted bald man’, has me in stitches.

This recipe is a great alternative to delivery pizza. Sure, its not delivered to your door with zero effort but the child in you will love to make this! You can pick and choose your own ingredients and make it the way you want it.

One thing you definitely want to keep in mind is how many water dense ingredients you’re using, like mushrooms. I really love mushrooms in my calzone so I’ll sauté a bunch of mushrooms to release the liquids then add them, because who wants a soggy calzone?

Dividing the dough into two balls and making two separate calzones is the smart thing to do. It’s much more manageable and easier to work with. For some reason Rez gets a kick out of the colossal sized calzone and we struggle every.single.time. The struggle is real but the result is worth it!

We slice are our giant calzone as pictured below. I know it’s not the correct way to enjoy a calzone but I’m a knife and fork kind of lady so it is what it is. My fiancé shames me every time and I now partially do it just to be defiant! haha..

Buon Appetito! xx

LET THE CALZONE COOL DOWN FOR AT LEAST 15 MINUTES AFTER GETTING OUT OF THE OVEN

Calzone

 

Print

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3½-4 cups bread flour, plus more for rolling
• 1 teaspoon sugar
• 1 package instant dry yeast
• 2 teaspoons kosher salt
• 1½ cups lukewarm water
• 2 tablespoons+2 teaspoons olive oil
• 4 ounces provolone cheese, grated
• 4 ounces thinly sliced genoa salami
• 2 roasted bell peppers, jarred or fresh
• ½ cup colossal green olives, sliced
• ½ tsp dried oregano
• extra virgin olive oil for brushing

Instructions

1. Add bread flour+sugar+salt+dry yeast in the bowl of a stand mixer and combine. While the mixer is running add the lukewarm water+olive oil and beat until the dough forms into a ball.
2. If the dough is sticky, add additional flour, 1 tbsp at a time. If the dough is too dry, add additional water, 1 tbsp at a time until you reach desired consistency.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
4. Grease a large bowl with 2 tbsp olive oil and add the ball of dough. Cover with clean dish towel or plastic wrap and place in a warm area for at least an hour until it doubles in size.
5. Turn the dough out on a lightly floured surface and divide it into two equal parts. Cover with clean dish towel and let rest for 10 minutes.
6. Preheat the oven to 450 degrees. Using a lightly floured rolling pin and surface, roll each ball of dough into a 10 inch round.
7. On one half of the dough layer cheese+salami+olives+roasted bell peppers. Fold the dough over the filling and crimp the edges to seal.
8. Brush the top with olive oil and bake for about 25 minutes, until golden. Let sit for 15 minutes before cutting.

Notes

Using bread flour will give you a crunchier crust. If you can't find bread flour you can sub for all purpose flour but the texture will be chewier.
For the very best results, let the 2 balls of dough rest for at least half of the original rising time. This will produce a finger grained product.
Be careful not to make the filling too juicy. Be mindful of the ingredients you're putting inside. You don't want to end up with a soggy calzone!
Make sure you leave enough room around the edge to give it a proper seal. You don't want to lose any of the delicious toppings during the baking process.
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