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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Classic Basil Pesto is my all time favorite recipe!

If you were to ask what food I could eat for the rest of my life, I would most definitely cut you off by saying ‘anything pesto!’. I’m OBSESSED and don’t foresee this changing anytime soon. I love classic basil pesto sooo much that when I get a dog, I’m going to name him pesto! Cute right? You must have a seriously good personality to rock a name like Pesto!

All jokes aside, classic basil pesto is so delicious and you can put it on anything.  After a few years of force feeding my partner pesto recipes, I’m happy to say he loves it almost as much as I do. You can’t go wrong with a classic basil pesto pasta or on home made pizza but lately I’ve been enjoying it over roasted vegetables, spread on fresh baked bread, in salad dressings and dips.

USE FRESHLY GRATED PARMEGIANO REGGIANO FOR BEST RESULTS

This recipe yields one cup of prepared pesto. If you’re not planning on enjoying the pesto right away, make sure you cover it with a thin layer of olive oil. This will keep it from turning brown and add longevity to your green pesto. Make sure the jar is sealed tightly and keep in the fridge for 3 days. I make this recipe a couple of times a month and normally double the recipe.

If you’re planning to freeze your pesto, don’t mix in the grated Parmigiano Reggiano. Wait until the pesto is defrosted and you’re ready to eat it, then mix it in. Parmigiano Reggiano loses a lot of its flavor once grated, so freshly grated parmesan will make for a more flavorful Pesto.

GET MAXIMUM SHELF LIFE BY STORING PINE NUTS IN FREEZER FOR UP TO 3 MONTHS

The ratios in pesto differ slightly depending on your specific taste. After making this recipe a few times, you’ll know how to make ‘your perfect pesto’.

Have fun! xx

Classic Basil Pesto

 

Print

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Peony

Recipe type: Sauce, Dip, Spread

Serves: 1 cup

Ingredients

• 3 cups basil(preferably sweet basil), packed
• ⅛ cup pine nuts, toasted
• ⅛ cup walnuts, toasted
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup Parmesan, freshly grated
• ¼ tsp freshly ground pepper
• ½ tsp salt

Instructions

1. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
2. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed,
3. Transfer to bowl and stir in parmigiano reggiano. You can also add parmigiano reggiano to food processor but I prefer the consistency of stirring it in.
4. If freezing, transfer to an air tight container and drizzle the remaining olive oil over the top. Add the parmesan when you're ready to eat the pesto, after de-thawing!

Notes

You can use all pine nuts or all walnuts, depending on preference and allergies. I use all walnuts when I'm cooking for my friend who is allergic to pine nuts.

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Edamame & Arugula Spread is a great alternative to the popular Bruschetta

Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!

Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!

The mint really add the perfect finish to Edamame & Arugula Spread.

Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max

I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.

Try this spread over baked parmesan crisps instead of  baguette for a different approach.

Enjoy this for breakfast and switch up your routine!

Edamame & Arugula Spread

 

Print

Prep time

20 mins

Total time

20 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 8

Ingredients

• 1 cup shelled fresh or frozen edamame
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1 cup packed baby arugula, divided in 2 piles
• ¼ cup Parmigiano-Reggiano
• 1 teaspoon grated lemon zest
• ½ teaspoon fresh lemon juice
• ½ tsp kosher salt
• ⅛ tsp pepper
• ¼ cup mint to garnish
• olive oil for drizzling
• sliced baguette

Instructions

1. Preheat oven to 375°F with rack in middle.
2. If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
3. Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
4. Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
5. Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
6. Add smooth mixture into the bowl with chunky edamame..
7. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
8. Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
9. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.

Notes

It's VERY important that you remember to remove edamame beans from pods. The outer shell is super coarse & stringy and not something you want to eat.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.

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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!

YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.

It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!

The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.

THIS SAVORY TAPENADE WILL BE A FAVORITE AT YOUR NEXT GIRLS NIGHT!

This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!

Hope you like it! xx

Olive Tapenade with Rosemary & Basil

 

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Prep time

10 mins

Total time

10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Mediterranean

Serves: 1 cup

Ingredients

• 1 small can black olives, drained
• ½ cup kalamata olives
• ¼ cup extra virgin olive oil
• 2 cloves garlic
• 2 tbsp dry roasted pine nuts
• 2 tsp hot mustard, such as dijon
• ½ tsp anchovy paste
• 1 tsp rosemary, minced
• 2 tbsp basil, loosely chopped

Instructions

1. Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
2. Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
3. Add remaining half of kalamatas and quickly pulse
4. Serve with crackers or bread

Notes

Make sure you mince the rosemary before adding it to the food processor

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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.

Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

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Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

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THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’

Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine.  I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.

The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.

As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.

This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished.  What to make? What do you want? THIS pasta is what you want!

It’s also good for any other day but this will cure your adult hangover just nicely!

Rustic Pasta with fresh Bread Crumbs

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A nice and hearty dish. It's very simple and delicious. Great way to use leftover or stale bread.

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 cups of bread, cut into small cubes
• 3 tbsp olive oil or butter
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, torn
• 1 tsp garlic powder
• 1 pound dry spagetti
• 3 ounces spicy salami(like Hungarian or Genoa), diced
• 1 red pepper, finely diced
• 4 cloves garlic, minced
• pinch crushed red pepper flakes
• ⅓ cup black kalamata olives
• ½ cup freshly grated parmesan
• kosher salt & freshly ground pepper to taste
• olive oil for drizzling
• parsley for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
3. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
4. Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
5. Stir the croutons and return to the oven for 10 more minutes.
6. Remove when they are crisp & golden brown.
7. Bring a large pot of well-salted water to a boil over high heat
8. Meanwhile, heat the olive oil+red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
9. Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
10. Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
11. Remove from the heat.
12. Cook the pasta in the boiling water according to package directions until al dente.
13. Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
14. Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
15. Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.

Notes

Be careful not to burn the croutons. Use my timeline simply as a suggestion because every oven is different.

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FARMERS MARKET DILL PICKLE INSPIRATION

Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.

BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR

When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!

ALL THE DIFFERENT SHADES OF GREEN

Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!

ALMOST READY TO GET MY PICKLE ON

On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.

LEAVE WHOLE FOR THE CRUNCHIEST PICKLE

LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID

Enjoy these  Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!

Enjoy! xx

Garlicky Dilly Pickles

 

Print

Prep time

30 mins

Total time

30 mins

 

Makes 2 quart or 4 pint jars. Pickles must rest in the fridge for at least one week before eating.

Author: Adapted from Marisa McClellan's Garlic Dill Pickle

Recipe type: Appetizer

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1½ cups apple cider vinegar
• 1½ cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 tbsp pickling spice(make sure it doesn't include cinnamon).
• 1 or 2 large bunches of dill, washed and dried

Instructions

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

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OFTEN TIMES, SIMPLICITY IS BEST.

This is hands down the recipe I’ve made the most in my kitchen. It has few ingredients, not a lot of preparation and is very simple to execute well. I have made this so many times; I could make it in my sleep. This simple recipe is consistently delicious. I’m never disappointed when I make this for lunch or dinner.

This is one of those recipes that is so quick to produce but tastes like you’ve been cooking all day. It makes me fall in love with my simple pesto pasta, every damn time!  I cannot stress to you how much I love this recipe. This is a recipe on my blog you need to have in your repertoire and stat!

FROZEN PEAS ARE GREAT TO ALWAYS HAVE IN YOUR FREEZER. THEY ARE PERFECT IN THE SIMPLE CLASSIC!

There is no real cooking involved in this dinner, seriously! You make the pesto in the food processor and boil the pasta & peas in the same pot, which makes for a super easy and low maintenance clean up! Remember that the peas don’t take as long as the pasta to cook, frozen peas only take 3 minutes, so pop them in when your pasta is almost al dente. Be really careful not to overcook your pasta. You want the noodle to be firm to the bite because the cooking process will continue over medium/low heat, when you toss the pasta with pesto.

I LIKE TO THROW IN A HANDFUL ON SMALL, WHOLE BASIL LEAVES RIGHT BEFORE SERVING.

Simple Pesto Pasta with Peas

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 3 cups basil(sweet not thai), packed
• ⅛ cup pine nuts
• ⅛ cup walnuts
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup parmigiano reggiano, freshly grated
• ¼ tsp freshly ground pepper
• salt to taste
• 454g package pasta of your choice
• 1 cup peas

Instructions

1. Bring a large pot of salted water to a boil.
2. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed.
4. Transfer to a bowl and stir in parmigiano reggiano.
5. When the water comes to a boil add pasta and stir with a wooden spoon.
6. Add frozen peas when the pasta is a few minutes from being al dente. Read the cooking instructions on the back of the pasta because different kinds vary. Do you not overcook! The pasta is going to cook a little bit more when we toss it with pesto so it's better to have it slightly undercooked, if anything. Reserve a cup of pasta water. You can use this to thin out your sauce if need be.
7. Drain the pasta & peas, rinse with cold water.
8. Return the pot to stove over medium low heat. Add 1 tbsp of pesto and 1 tbsp of pasta water and let the bottom of the pot heat up.
9. Add pasta and mix with hot pesto slowly strip in the remaining pesto, thinning out the sauce with pasta water 1 tbsp at a time
10. Top with basil and a sprinkle of parmigiano reggiano
11. Enjoy!

Notes

*Reserve a cup of pasta water. You can use this to thin out your sauce.
*You will need a total of 1 cup prepared pesto for this recipe.
*Be careful not to overcook the pasta!!! It should be slighty undercooked when you rinse the pasta. Remember that we will continue the cooking process over medium/low heat when we toss the pasta with pesto.
*Please read my 'Classic Pesto' post for tips and tricks on getting a perfect pesto and how to freeze it.

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