The version I made of this was severely parred down, as the boything doesn’t like mushrooms, I wasn’t sure about the beets in this, and honestly the pomegranate arils seemed more decorative than anything else. I’m probably going to try this again with the beets and maybe the mushrooms, not real sure about the pomegranate arils. (If anyone has insight on this, please feel free to chime in!)

The resulting pasta was, and is, still pretty amazing, and definitely something I want to try again. Please note below – parentheses used in this recipe will be used to indicate omitted ingredients, or instructions for the omitted ingredients.

Caramelized Balsamic Goat Cheese Pasta
Makes: pasta. However much you want. Look, it’s been forever since I made this.

Ingredients

  • 4 T olive oil (2 T if omitting the beets)
  • (4 medium red beets, quartered – omitted)
  • ((1 T chopped fresh thyme (substitute dry if you don’t have fresh), omitted bc not using beets)
  • sea salt and fresh ground pepper
  • 1 lb long thin pasta (like spaghetti)
  • (8 oz cremini mushrooms, sliced – omitted)
  • 2 T butter
  • 4 cloves garlic, thinly sliced
  • 1 c balsamic vinegar
  • 2-3 T honey
  • .5 t crushed red pepper flakes
  • .5 c crumbled goat cheese
  • (pomegranate arils for serving – omitted)

(If using the beets – preheat your oven to 350, toss together the olive oil, beets, thyme, sea salt and pepper, put on a baking sheet, and roast for 25 to 30 mins, till tender and lightly charred.)

Meanwhile, in a large pot, bring salted water for the pasta to a boil. Add your pasta, and cook according to package instructions until al dente, and then drain. Just before draining, reserve 1 c of pasta cooking water.

While you wait for the water to boil, melt the butter, and add 2 T olive oil in a pot over high heat. (If using the mushrooms, add them here and cook until just barely caramelizing on the edges, appx 5 mins.) Add the garlic slices like in pic 1, and cook 30 seconds to 1 minute, until fragrant. Remove the (mushrooms) and garlic. To the same pot, add the balsamic vinegar, honey, and red pepper flakes, like in pic 2. Bring to a boil over medium high heat, and then cook for 5-8 mins until the balsamic has reduced by about a third and is sticky to the touch – see pic 3 for the example of this in progress, and pic 4 for what this looks like towards the end. Then, reduce the heat to low and stir in the pasta and garlic(/mushrooms). Toss to coat. If the sauce seems too thick, thin it out with a bit of the pasta cooking water. Season to taste with sea salt and pepper.

Serve the pasta immediately, topped with crumbled goat cheese, (roasted beets, and pomegranate arils).

This is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.)  Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing. 

Marinated Roasted Cherry Tomatoes with Burrata and Toast

Ingredients

  • .25 c olive oil
  • 2.5 c cherry tomatoes of various types, halved
  • 2 T balsamic vinegar
  • sea salt and fresh ground pepper to taste
  • 12 fresh basil leaves, torn
  • dash of thyme (fresh if you have it, dried if you don’t)
  • 3 cloves minced garlic
  • pinch red pepper flakes
  • dried Greek oregano to taste
  • fresh figs, halved, to taste
  • 2-3 balls burrata
  • slices of sourdough, roasted garlic, or crusty bread of choice
  • olive oil and garlic clove for the toast

Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors. 

When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side. 

Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!

I want to start this recipe with a disclaimer. Tieghan makes amazing recipes. A lot of her stuff is in my arsenal, or on my to-try list. HOWEVER. I usually end up cutting out upwards of three or four ingredients of hers per recipe, because as nice as those things are, they’re there more for garnish, and don’t really add anything to the dish. Here, I cut… three things, but we’ve still got a damn amazing recipe here. 

The most expensive things you will likely have to get are the cherry tomatoes and the feta, but the rest you likely either have in your pantry/fridge, or can find them nearby for reasonable prices. You can still make this for a pretty reasonable price, and it makes enough for you to have leftovers and then some. 

Twenty Minute Mediterranean Hummus Noodles with Blistered Tomatoes

Ingredients

  • 1 pint cherry tomatoes
  • 6 baby bell peppers (I used about half of what the original recipe recommends, found them cheap at my local grocery, look for sweet snacking peppers)
  • pinch sea salt and fresh ground pepper
  • 4 T olive oil, divided
  • .75 lb thin spaghetti, or your personal preferred thin pasta (I went angel hair here)
  • .75 c of your favorite hummus (roasted garlic, here)
  • 1 c pasta cooking water (drain this off right before you’re done!)
  • 1 c fresh basil (I tore it, Tieghan isn’t really clear on if it needs to be chopped, diced, left whole, etc)
  • pinch crushed red pepper flakes
  • .25 c kalamata olives, chopped
  • 1 T oregano, chopped
  • 1 T balsamic vinegar
  • 4 oz feta crumbles

Take a pot of water, salt it, and bring it to a boil.  While the pot warms up and begins to boil, take a large grill pan, pour 2 T olive oil in, and heat over high heat. Once heated, add the cherry tomatoes, baby bell peppers, and a pinch of sea salt and pepper, and grill until the cherries begin to wrinkle and grill marks appear on the peppers, flipping from side to side. The difference between pictures one to three here is about 10 minutes’ time, and pic 3 is what it should look like at the end of that time. Remove the pan from heat and set aside.

Once the water is boiling, add the pasta and cook according to instructions, until al dente. Right as it finishes, scoop off one cup of the water the pasta’s cooked in, and add it to a medium sized bowl. Then drain the pasta, and let it sit a minute while you get the next part ready. 

To the pasta cooking water, add the hummus, fresh basil, and red pepper flakes, and whisk together until you’ve got a thin sauce (see pic five). Let it sit a bit to thicken. Then, take your pasta, and toss it to coat with the sauce. 

Take 1 c of your blistered cherry tomatoes, put them in a small bowl, and smash them lightly with a fork, so that the juices are released. Stir in the oregano, chopped kalamatas, remaining 2 T olive oil, a bit of sea salt and pepper to taste, and balsamic, and toss to combine. 

When ready to eat, take the sauced pasta, add the tomato-olive mix, a few blistered tomatoes and peppers, and feta, and toss to combine, and then enjoy the amazingness!

This recipe, just on general principle, is pretty fantastic. Roasted berries, brie, and a balsamic maple vinaigrette – can’t really go wrong there. However? Do this right when you’ve got strawberries, blueberries, and blackberries at the farmer’s market concurrently, and I’m pretty sure this will blow it all out of the water. (Also be sure that your berries are cooled when you mix the brie in, the triple cream I used ended up melting into the berries and juices. Not that I’m complaining.)

A brief side note: I find both quinoa and kale to be overused and overpriced, so unless they really add something to a meal, I usually tend to omit them. This is one of those cases in which I did. If you’d like this recipe with the original kale and quinoa, click the linked recipe below!

Roasted Berry and Brie Salad

Ingredients

  • assorted berries, in whatever quantity you’d like (used a combination of strawberries (hulled and halved), blackberries, and blueberries at a 2:.5:1 ratio)
  • olive oil
  • sugar (used brown sugar to 
  • sea salt
  • fresh cracked pepper
  • 4 oz brie (I used a triple cream, Delice de Bourgogne)
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1 T maple syrup
  • 1 T whole grain mustard

Preheat your oven to 400, and line a baking tray or glass pan with foil. Take your berries, toss them with olive oil and sugar to coat, and sprinkle with sea salt and fresh cracked pepper to taste. Put them in the pan, and roast for about ten minutes, until slightly softened. LET THEM COOL. Seriously, do this, or the brie will melt into the juices (which isn’t a bad thing, per se, but if you want the cheese to remain whole, let the berries cool.)

Once your berries are cooled enough, put them into your serving or storing container, and cut your 4 oz of brie into small chunks, and put it into the berries, tossing lightly to combine. 

To make your vinaigrette, combine the olive oil, balsamic vinegar, maple syrup, and a bit of fresh cracked sea salt and pepper, and whisk together to combine. Pour the vinaigrette over the salad, toss lightly again to coat, and then enjoy your ridiculously awesome summer dish!

Notes for future: keep brie separate until the last possible moment prior to serving, make in smaller quantities. 

I’m back, kids, and with a whole bunch of food porn for ya. Didja miss me?

I’m officially settled in my temporary place in Chicago, was able to pretty quickly secure a job, and have finally fully restocked my pantry and taken a trip to the farmer’s market down here (Green City Market hyyyyype).  

That market is where I got the tomatoes and basil for this recipe, and let me tell you, using the heirlooms I did for this recipe (I want to say these were tangerine varietal?) blew this recipe out of the water.  (It also helps that buratta is on sale at Whole Foods right now for $5 for I’m pretty sure the entire month?)

Use the last little gasp of summer here, go out to the farmer’s market, and do the thing. It’s so worth it. 

Burrata Roasted Caprese Salad
Lasts for however many lunches you can stretch out the buratta or the tomatoes, whichever you run out of first

Ingredients

  • 2 large tomatoes, sliced thin (I used tangerine heirlooms, so good)
  • olive oil
  • sea salt
  • fresh ground pepper
  • 1 ball burrata
  • handful of basil leaves, torn
  • balsamic vinegar

Preheat your oven to 375. Take your tomatoes, slice them thin, and then layer them in a glass baking dish with some foil, drizzling olive oil, sea salt, and fresh cracked pepper over them. Roast your tomatoes for 20 minutes, until they just barely start to wrinkle at the edges (see picture 2). 

Take your tomatoes, and transfer them to whatever you will store them in (I just layered them in a take out soup container). When you’re ready to eat, take the roasted tomatoes, and layer them in with the torn basil and drizzle with balsamic vinegar, and reheat the tomatoes a little, so that they’re just barely warm. Then, take a bit of your ball of burrata, layer it into the tomatoes like in the final picture, and just enjoy the absolute deliciousness.

Looking for a quick, simple, but ridiculously delicious breakfast? Look no farther than this. You should have almost all of this on hand (especially if you buy your panko in bulk like I do), and even if you don’t, there’s lots of substitutions that can be made.  The result is amazing. As in, why the hell didn’t I think of this sooner. (Please note that the dark stuff on the final picture is reduced balsamic vinegar, not burned crumbs, lol.)

Fried Eggs and Panko
Makes single serving

Ingredients

  • ~2 T olive oil
  • Handful of panko (substitute normal bread crumbs if you don’t have panko, but trust me, you want the panko)
  • pinch sea salt
  • pinch red pepper flakes
  • 2 eggs
  • dash balsamic vinegar (if you don’t have it, you can substitute red wine or sherry vinegars)
  • pinch sumac (substitute fresh ground pepper if you don’t have any)

Take 1 T of olive oil, and heat it in a small pan over medium heat. When heated, add a handful of panko along with the sea salt and red pepper flakes and stir to toast lightly, getting them to a nice golden brown (see pic 1).  Remove to a small container.

Bring the pan back to the heat, add your other T of olive oil, and crack your eggs, frying till desired doneness (I like mine sunny side up, with the yolk still loose). Remove to plate, and sprinkle the fried panko over them.

Bring pan back to the heat, and then pour your dash of balsamic, and sprinkle your pinch of sumac in. Swirl for a few seconds to warm it, drizzle it over the eggs and panko, and enjoy your insanely delicious breakfast.

So, this right here? I’m not gonna lie, this is a bit more complex than I usually do my dinners. You’re gonna be doing a lot of stuff in order to get it to work. However, the end result is pretty fucking spectacular, so, if you need to impress someone? This is the meal to make.

Made a few alterations – I’m not that big of a fan of nuts, so I took out the walnuts in the brie stuffing. And yours truly picked up boneless skinless chicken breasts for this, because they were what was on sale – and the recipe needed skinned. If this happens to you, no worries! There’s a workaround from the pepperoni stuffed chicken that I make that works here. The end result is still tremendous.

One Pan Apricot-Glazed, Brie Stuffed Chicken with Potatoes
Lasted for a week’s worth of meals with the breasts split in half

Ingredients

Potatoes:

  • 1.5 lbs mix of roasting potatoes, halved (one of the stalls at the local farmer’s market sells a roasting mix of various potatoes, I just used that)
  • 3-4 T olive oil
  • dash sea salt
  • pinch pepper
  • 4 cloves garlic, minced or grated (I went minced)
  • zest of 1 lemon

Chicken, Stuffing, and Glaze:

  • 4 boneless, skin-on chicken breasts (accidentally got skinless? there’s a work around)
  • 1 c fresh basil (got it from the plant in my garden, hee)
  • 2 cloves garlic, minced or grated (I went minced)
  • 2 T olive oil (may need to increase to better blend depending on your basil)
  • 6 oz brie, cubed and rind removed
  • 2 T cream cheese
  • 1 egg
  • dash sea salt
  • pinch pepper
  • pinch crushed red pepper
  • 3 T apricot preserves (if you can find some at your farmers market, great)
  • 1 T balsamic vinegar

Preheat your oven to 400 F. In a large glass pan, combine your potatoes, olive oil, sea salt, pepper, garlic, and lemon zest, and toss to coat and combine thoroughly. Roast for ten minutes, or until you’re ready to add the chicken to the pan. 

To make the stuffing, combine the basil, olive oil, egg, brie, garlic, and cream cheese in a blender, and blend until combined into a thick cheesy mixture. If you need to add more olive oil to make it blend better, do so!

If you have skin-on chicken breasts, pull up the skin and stuff 1-2 T of cheese mixture underneath. If you’re like me and got skinless breasts, all is not lost. What you do is take your knife, slice the breast in half diagonally, so you have two diamondish looking shapes, and then cut a pocket in the middle of the breast, but not all the way through, so you can stuff the chicken with the mixture (see pics three and four for what this looks like).

At this point, take the pan out of the oven and slide the potatoes around so that you can nestle the breasts in them in the pan (see pic 6). Sprinkle your sea salt, pepper, and crushed red pepper over the chicken breasts. Mix together your apricot preserves, balsamic vinegar and an additional T of olive oil, and then brush the resulting glaze over the chicken breasts (see pic 7). Put the pan back in the oven and roast for another 30 to 40 mins, until the chicken is cooked through and the potatoes are golden (I went 35, and the final picture resulted).

(If the potatoes are cooking faster than the chicken, feel free to remove them early.) And then? Impress the fuck out of someone with this really delicious one pan meal. 

Looking for a cheap as hell, quick, delicious, simple dinner? You’re looking at it. The most expensive thing you will need to buy for this will be the ravioli (and even that is $5 for a package, tops). Most of the rest of this you should already have in your pantry. And plus, once fresh herbs come into season, this’ll get even better (I used dried basil because basil bunches are still expensive as hell around here right now). 

Tomato Balsamic Ravioli
Lasts four lunches as a main

Ingredients

  • 1 14 oz can diced tomatoes
  • 1 small onion, diced
  • 1 T olive oil
  • 2 T balsamic vinegar (or to taste)
  • sea salt and pepper to taste
  • 1 large tomato, diced
  • 1 lb ravioli (or however much comes in whatever package you’re buying)
  • 2 T fresh basil, chopped (I used dried basil)

Take your ravioli, and cook it according to the instructions on your package. Drain, run some cold water over it, and set aside.

Heat your olive oil over medium, and then take your diced tomatoes and onion and sautee for 5 to 7 minutes. Add in the balsamic vinegar, sea salt and pepper, followed by the fresh diced tomato, and cook for another five minutes. 

Once five minutes has passed, take the ravioli, toss it with the tomato mixture, sprinkle your chopped fresh basil on it, and serve!  Maybe add a bit of parm if there’s not enough cheese in your ravioli for your tastes. 

So, this recipe came to me as part of a trial of the Plated service. (Disclaimer: I was not compensated by the company for doing this, and all opinions are my own.) I chose a six plate trial, which meant that I got two plates of three different recipes, and only had to pay shipping ($24 at that level) to have everything delivered to me the next day. I honestly got it because I was running a bit short on food, and couldn’t afford to do a full grocery shopping trip. 

I would recommend at least giving the free trial a run. The service delivers you the exact ingredients you’ll need for the recipes on the menu, with the exception of a few staples (olive oil, salt, pepper, water for the recipes I used). And even if you end up not liking a recipe for whatever reason, you can just use the ingredients that you get towards a recipe you know you’ll like (see: my using most of the ingredients for a beef brussels sprouts stir fry in recipe I’ll be posting after this instead).  Plus, the recipes are interesting, all of the ingredients are fresh and as far as I could tell regionally sourced, the recipes are well written, and will give you a chance to try something you might not necessarily try otherwise.  

Like at least two thirds of this recipe for me.  I don’t know any hunters, so it would be difficult for me to get my hands on quail on any given day, and I really haven’t seen quince in any grocery stores around here, but it’s definitely a thing I would like to eat if I ever got a chance to get it on a regular basis. The recipe provided is incredibly simple, and didn’t take me more than a half hour to make. I did end up adding a bit more balsamic to the quince, but for the most part, I will not be altering the recipe card I got for this in transcribing it here. 

Roasted Quail with Balsamic Quince and Smashed Potatoes
Lasts 2 to 3 meals

Ingredients

Roasted Quail

  • 4 small partially-deboned quail
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2 packets dijon mustard

Smashed Potatoes

  • 6 baby red potatoes
  • sea salt, black pepper, and olive oil

Balsamic Quince

  • 1 T balsamic vinegar
  • 1 quince, peeled, cored, and diced
  • 3 sprigs thyme
  • 2 T water
  • 1 packet butter

Preheat your oven to 425. While the oven preheats, season a pot of water with sea salt (to taste), add your potatoes, and bring to a boil.  Once boiling, cover the pot and cook until fork tender, about 10 to 12 minutes. While the potatoes boil, take your quail, roughly chop the rosemary leaves, and pluck the thyme leaves off the sprigs. Mix the herbs with the dijon mustard. 

On one half of a foil lined baking sheet, season your quail with salt and pepper on both sides, and then brush the dijon herb mixture over the top of the quail. As soon as the potatoes are done, drain, pat dry, and add them to the other side of the sheet and smash the potatoes with a bowl, so that they are flattened, but still mostly intact. Drizzle with oilve oil and sea salt and pepper.  Put your quail and potatoes in the oven for 10 to 12 minutes, until the potatoes are golden brown and the quail are golden. 

While your potatoes and quail are roasting, peel and core your quince, dicing it into small pieces. As soon as it’s diced, add it to a small pot with the balsamic vinegar, thyme, and water, bring to a boil, and then reduce to a simmer and simmer about ten minutes over medium heat, until the quince is tender. Remove the pot from heat, add salt and pepper to taste, and stir in the butter to melt. 

And then, enjoy your awesome fall meal!

The Atlantic salmon that I like at the grocery store I typically shop at only goes on sale a few times a year. Recently was one of those times, and this recipe came my way just as it did, so really, this was one of those absolutely perfectly timed discoveries. This was also the final recipe I used my old oven on (I roasted the salmon significantly ahead of my using it so that it didn’t go bad and put it in the fridge until I finally made the honeyed cherries.)  Farewell, old oven and your fire setting tendencies; you will not be missed.

Balsamic and salmon, and honey and cherries seem like pretty natural pairings, but combine all of it in one dish, and the flavor combination is absolutely amazing. 

Balsamic Roasted Salmon with Honeyed Cherries
Lasts approximately 3 to 4 lunches

Ingredients

  • minimum 1 lb salmon
  • salt
  • 2 T olive oil
  • 3 T balsamic vinegar

Honeyed Cherries

  • 2 T olive oil
  • 3 T honey
  • 2 c cherries, pitted (see cherry almond dutch baby recipe for pitting tips)
  • 2 T balsamic vinegar

Preheat your oven to 350 degrees.  If your cherries are not already depitted, do so now while your oven is heating up. Take your salmon, place it skin side down a baking sheet. Sprinkle liberally with salt, drizzle with the olive oil and balsamic vinegar, and roast for 8 to 10 minutes, depending on how thick the salmon is.

Meanwhile, on your stovetop, combine the honey and olive oil, and bring to a light simmer. Add the cherries, and simmer again, adding the balsamic vinegar not long after. Once the balsamic vinegar has been simmered in, remove from heat.

And then, combine it all onto a plate or whatever you’re storing it in. Layer the salmon over the cherries for maximum pretty.