Dinner, Lunch, Salad, Uncategorized

Tuscan Salad with Buffalo Mozzarella

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Make this your year round house salad – perfect with pizza night and fine on its own as a lunch or a light dinner.  It never gets old due to bold yet balanced flavors with salt, fat, acid, and heat.  Samin would hopefully approve!

This recipe is perfect for entertaining as it can be made ahead, and tossed just before serving.  It’s colorful and looks gorgeous on a platter, and served with some garlic bread is a meal in and of itself – great for picnics, and all the outdoor parties to come in the months ahead!

Tuscan Salad with Buffalo Mozzarella

Print Recipe
Tuscan Salad with Fresh Mozzarella and Prosciutto
Course dinner, Lunch, Salad
Cuisine Italian
Keyword Italian Salad, tuscan salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 1 head Romaine Lettuce
  • 1/2 head Radicchio
  • 1 cup cherry tomatoes, halved if large
  • 1/2 small red onion, sliced thinly
  • 6 oz fresh mozzarella, torn into bite size pieces
  • 4 oz thinly sliced prosciutto
  • 1/4 cup chopped pepperoncini peppers
  • 2 Tbsp torn fresh basil

Vinaigrette

  • 1/2 shallot, minced
  • 1-2 tsp dijon mustard
  • 1/3 cup red wine vinegar
  • 3/4 tsp italian seasoning, or oregano
  • 3/4 tsp koser salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Instructions

Vinaigrette

  • Place the mustard and minced shallot in a jar with a lid, then add the red wine vinegar, salt, pepper and oregano or Italian seasoning. Give the jar a shake (lid on!) allowing the first few ingredients to combine. After a minute or two, add the olive oil, shaking again to emulsify everything. Dressing can be stored in fridge for at least a week. (Bring to room temperature before using so the olive oil liquifies.)

Tuscan Salad Assembly

  • Separate and chop the romaine and radicchio, washing and drying to prep for tossing. Set aside in a large bowl or platter.
  • Pour a few tablespoons of the vinaigrette over the lettuce leaves, tossing to distribute evenly before adding the rest of the salad ingredients. Season with salt and pepper to taste.
  • Arrange the rest of the ingredients - tomatoes, onion, mozzarella, prosciutto, pepperoncini, basil, and finish with a little extra drizzle of the vinaigrette. Enjoy!

Notes

This salad is endlessly customizable - it's lovely with the Treviso Radicchio available in the early spring, but you can sub any of the lettuce for other greens, and toppings for what is in season as well.  

Shout out to Walestable’s 2026 Senior Project Interns, Lara Dolan and Paige Waldman, two young ladies I am so excited to cook and blog with this spring!

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Dinner, Lunch, Soup

Braised Pork Stew with Cabbage, Lemon and Dill

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Braised Pork Stew with Cabbage, Lemon and Dill, a Walestable spin on Alison Roman’s recipe from her new book Something from Nothing.  Not a huge fan of boiled dinner?  Neither am I, so you a pretend to be Irish with this one, and hit all the same notes with cabbage, potatoes, and not one, but TWO kinds of pork.  The slow cooked flavor is insanely good, and dare I say this is relatively healthy too!

Alison’s version of this stew has olives, which I personally don’t love in soup, and I added kale and potatoes at the end.  Her recipe can only be found in her book, but you can find other recipes from her here: https://www.alisoneroman.com

Braised Pork Stew with Cabbage, Dill and Lemon

Print Recipe
A Hearty braised pork stew with cabbage lemon and dill
Course dinner, Lunch, Soup
Cuisine American
Keyword pork stew
Servings 8

Ingredients

  • 3 lbs boneless pork shoulder (also called butt) cut into 2 inch pieces
  • kosher salt, and black pepper
  • 2 Tbsp olive oil
  • 1 large sweet onion, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 2 Tbsp tomato paste
  • 1 Tbsp smoke paprika
  • 1 tsp crushed red pepper flakes
  • 1/2 cup distilled white vinegar
  • 4 cups chicken or vegetable stock
  • 4 cups water (more as needed)
  • 1 small to medium head green cabbage, thinly sliced
  • 1 lb small Yukon gold potatoes sliced in half
  • 8-12 oz sliced kielbasa
  • 2-3 cups torn kale
  • 1 lemon, 1/2 sliced into rounds and 1/2 juiced
  • 1 cup chopped fresh dill fronds for topping

Instructions

  • Season the pork generously with kosher salt and black pepper. Heat a large Dutch Oven over medium heat, and in batches, cook in the oil, searing the pieces on all sides. Take your time with this step, usually in 2 batches, reserving the seared pieces to a plate on the side as you go. You are building flavor here, in total about 20 minutes.
  • If you have a lot of fat in the pot, pour some out - you want a thin layer to start cooking the onions. With the heat still at medium, cook the onions, stirring for 5-7 minutes, allowing them to break down and start to color a bit - then add the garlic, stirring for another 2 minutes or so. Season with salt and pepper. Add the tomato paste, paprika and crushed red pepper flakes, cooking for another 2 minutes.
  • Add the vinegar, 4 cups stock, 4 cups water, the reserved pork and any juices that remain in the plate. Season with salt and pepper, and bring to a simmer. Reduce the heat until just barely bubbling, and cook over this low heat for at least 3 hours. You will likely need to add water or stock to the pot as you go - I found I needed 2 extra cups of water. When the pork is fork tender (falling apart tender) your soup is on its way! If you need more time for this, just keep going. The broth should taste very good (season again with salt and pepper if not) and the cabbage should be almost melty in texture.
  • At this point, add the potatoes, kale, kielbasa and juice from 1/2 a lemon. Simmer for another 10-15 minutes, until the potatoes are fully cooked through and the kale wilted. Taste for seasoning one more time, and you are good to go!
  • Finish the soup by serving with thinly sliced lemon and chopped dill fronds.

Notes

This soup recipe is a tweaked version from Alison Roman's new cookbook, Something from Nothing.  I adore her recipes, and this book is gorgeous - the actual version is not on her website, but this is a link to her page - https://www.alisoneroman.com
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Dinner

Spatchcocked Chicken Au Poivre

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This bird is a bold twist on the French Classic with crispy skin, peppercorn sauce, and a rich, pan-roasted flavor.  Au Poivre is no longer just for steak, and is easy enough for Monday night.  

Chicken is elevated here.  She’s shiny.  The sauce is insane, and is honestly one of the lowest maintenance dinners you can make – the oven does all the work.  Make it tonight, make it Saturday, and put it on repeat.  

Spatchcocked Chicken Au Poivre

Print Recipe
Roast Chicken in a Creamy Pepper Sauce
Cuisine American, French
Keyword Chicken Au Poivre, Roast Chicken, Spatchcocked Chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 4-5 lb roasting chicken, spatchcocked
  • 1 Tbsp kosher salt (less if using Morton)
  • 1 tsp kosher salt (for the sauce)
  • 1 tsp olive oil
  • 1.5 Tbsp whole peppercorns
  • 1 tsp chopped fresh rosemary
  • 4-5 large garlic cloves, minced
  • 1 large shallot, minced
  • 2 cups heavy cream
  • 1/2 cup Madeira, or dry sherry

Instructions

  • If you are unable to purchase your chicken already spatchcocked, I'll include notes below on how to do it at home - it's not hard! Place the chicken skin side up in a large roasting pan, or a baking sheet. Generously coat both sides of the chicken (underneath and skin side) with 1 Tbsp of kosher salt. Drizzle the olive oil on the skin side as well. Let sit to room temp while the oven preheats.
  • Preheat oven to 375 with a rack positioned in the middle.
  • Put your peppercorns in a large ziplock bag, and using a rolling pin or a flat bottomed small skillet, smash them to break up into large pieces - you are looking for a VERY coarse texture here, so don't go nuts. Place them in a large pyrex or mixing bowl with the rosemary, garlic, shallots, and remaining 1 tsp kosher salt. Add the two cups of heavy cream, and whisk to combine - set aside.
  • Roast the chicken for about 15 minutes at 375, at which point the skin should be lightly golden. Pull the chicken out, and increase the oven temp to 400 degrees. Pour the peppercorn sauce all over the chicken, and then add the madeira (or dry sherry) to the bottom of the pan, mixing gently with the cream sauce (I try to avoid pouring this directly on the chicken, as you want that cream sauce to cling to the skin).
  • Place the chicken back into the oven for about 35-45 minutes, basting with the cream sauce at least twice during this time. Using a meat thermometer, test for doneness (165 degrees in the thickest part) - allow the chicken to rest for at least 10-15 minutes. Serve with lots of crusty bread to soak up that cream sauce - it's insanely good. I like to sauté mushrooms to serve along side too.
  • ENJOY!

Notes

Note on how to spatchcock your chicken: Lay the bird breast side down on a cutting board, using very sharp scissors or a chef's knife, cut along side the backbone.  (You can leave the back bone attached on one side, or completely remove it - roasting with the backbone attached allows for more collagen release).  Open the chicken up, and with the skin side facing up, push down on the breast bone to make the chicken lay flat and fully spread out.  
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Dinner

Beef Bourguignon

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Beef Bourguignon an icon of French culinary perfection, and this is the best version I have found, times, a LOT.  Perfect for this time of year, when we could all use a little more comfort in our days.  

The appeal of this dish is the elegance of what is typically humble comfort food – tender, slow-cooked beef in a rich red wine sauce with mushrooms, bacon, and pearl onions.  What’s not to love?  The simplicity is upgraded here with umami rich ingredients (soy sauce, miso, mushrooms), which drew me immediately to this variation, presented by the one and only Geoffrey Zakarian.  Sorry Ina, and I hate to admit, Julia, but I think this one’s better.  They layed the ground work, and he upped the ante.  

Beef Bourguignon

Print Recipe
the Best version of this classic French Beef Stew
Course dinner
Cuisine French
Keyword beef bourguignon, beef stew
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6

Ingredients

  • 3 pounds beef chuck cut into 2-inch cubes
  • 6 ounces pancetta or bacon diced small
  • Kosher salt and freshly ground black pepper
  • 4 large carrots or 6 medium sliced into 1-inch-thick pieces
  • 3 large shallots or 4 small thinly sliced
  • 5 sprigs fresh parsley plus more for garnish
  • 4 to 5 sprigs fresh thyme
  • 1/4 cup tomato paste
  • 2 Tbsp soy sauce
  • 1 Tbsp white miso paste
  • 1/2 tsp sugar
  • 4 cloves garlic minced
  • 2 -3 cups beef stock
  • 3 cups 3/4 of a bottle red wine (Burgundy, or Pinot Noir)
  • 3 Tbsp unsalted butter
  • 14 ounces peeled pearl onions frozen, then thawed before sautéing
  • 8 ounces baby bella mushrooms sliced thin
  • Serving suggestions: rice mashed potatoes or sourdough toast
  • Minced fresh chives for garnish

Instructions

  • Set the beef out on a paper towel-lined sheet tray in a single layer and allow to come to room temperature for 1 hour. Pat the beef dry on all sides.
  • In a large Dutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes. Remove to a paper towel-lined plate.
  • Sprinkle the beef generously with salt on all sides (don’t do this step until just before searing). In the same Dutch oven with the pancetta, sear the beef in 3 to 4 batches until browned heavily on all sides, 7 to 10 minutes per batch. Set the beef aside on a platter.
  • Add the carrots and shallots to the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes. Season with salt and pepper. Tie the parsley and thyme into a bundle using butcher’s twine. Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle to the Dutch oven and cook for 1 minute more.
  • Deglaze the pan with the beef stock, scraping up all the browned bits on the bottom of the pan with a wooden spoon. Add the wine.
  • Add the beef back to the stew and cook, covered, on low heat for 1 1/2 to 2 1/2 hours. Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.
  • While the stew is cooking, melt 1 tablespoon butter in a medium skillet on medium heat. Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8 to 10 minutes. (Do not add salt until the end, as that will prevent browning.)
  • When the stew is finished, use a spider or a large, slotted spoon to remove the beef and vegetables to a platter or large bowl. Discard the herb bundle. Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes. Add the remaining 2 tablespoons butter and combine. Add the beef and vegetables back to the sauce.
  • Add the mushrooms and pearl onions and gently stir to combine. Serve with rice, mashed potatoes or over sourdough toast and garnish with plenty of chopped parsley, chives and the pancetta.

Notes

This recipe is from Geoffrey Zakarian linked here - I have adjusted some items (less beef for 6 people vs. 8), but this is a GEM. https://www.foodnetwork.com/recipes/geoffrey-zakarian/beef-bourguignon-17288494
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Dinner, Lunch

Tomato and Sausage Risotto

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Tomato and Sausage Risotto is deceptively simple and makes an incredibly satisfying weeknight one pot dinner.  The genius behind it – the one and only, Martha Stewart.  I found this posted on Smitten Kitchen and quickly noticed she re-posted it, which to me is a sure sign of a truly winning recipe.  Please enjoy ASAP.  

My husband says this tastes like lasagna.  He’s not wrong.  Imagine lasagna with the creamy decadence of slowly stirred arborio rice, and none of the time consuming layering and baking – plus this works for gluten free eaters, so it just might even be better!

Print Recipe

Ingredients

  • 1 28 oz. can of diced tomatoes (in juice)
  • 1 Tbsp olive oil
  • ¾-1 lb sweet or hot Italian sausage casings removed
  • 1 small onion finely chopped
  • 2-3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 bunch flat-leaf spinach 10 to 14 ounces, washed well, tough stems removed, chopped (about 7 cups)
  • ½ cup grated Parmesan cheese plus more for serving (optional)
  • 2 Tbsp butter

Instructions

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. (you can also just add hot tap water to a large bowl with the tomatoes)
  • In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes. Add the garlic, and cook for 1 minute longer.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Notes

This recipe comes from Martha Stewart - I added garlic, but the rest is all her!  https://www.marthastewart.com/313739/tomato-and-sausage-risotto
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Dinner

Pizza Beans

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A cozy, one-skillet dish with white beans, spicy sausage, kale and melty mozzarella.  Everything you love about pizza – savory sausage and rich Italian flavor all without the crust.  (insert, ciabatta garlic bread)  This dish comes from Smitten Kitchen, with a few tweaks, and is perfect for an easy fall dinner.

This recipe will bee in heavy rotation once it happens upon your happy table.  You may be familiar with it from Deb Perelman’s two versions on her blog – this is a humble combination of both using the addition of sausage, and amping up the spice factor.  I also used canned beans, cuz… I’m not soaking em. 

Pizza Beans

Print Recipe
One skillet dish with sausage, white beans and kale, topped with melty Mozzarella .
Course dinner
Cuisine Italian
Keyword pizza beans
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 lb chicken or pork sausage (I like spicy but mild works too)
  • 1 large onion chopped
  • 2 celery stalks diced
  • 2 carrots diced
  • Salt and freshly ground black pepper
  • 2 large garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • 1/2 tsp italian seasoning, or oregano
  • 1/4 cup white or red wine (optional)
  • 1/2 bunch kale leaves, chopped or torn
  • 28 oz crushed tomato sauce
  • 28 oz canned white beans (gigante or cannellini)
  • 1/2-3/4 cup chicken or vegetable broth
  • 1/2 pound block mozzarella, coarsely grated (whole milk variety)
  • 1/3 cup grated Parmesan
  • 2 Tbsp roughly chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

  • Heat the oven to 475 degrees.
  • In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the sausage, breaking up and cooking until no longer pink. Reserve sausage to a plate and leave the drippings in the pan. Add the onion, celery, and carrots. Season well with salt and black pepper. Cook, sautéing until the vegetables are tender and slightly browned, about 10 minutes.
  • Add the garlic, red pepper flakes, fennel, and Italian seasoning and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans and sausage, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
  • If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on!
  • Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Notes

This recipe comes from Smitten Kitchen with many changes, including the addition of sausage, which she used in Pizza Beans 2.0 - here is the link to her original version.  https://smittenkitchen.com/2017/09/pizza-beans/I added more spices, and used canned beans, but all variations will be hearty and DELISH!  
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Dinner, Lunch, Soup, Uncategorized

Squash and Lentil Soup with Herbs

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Creamy Butternut Squash Soup filled with hearty lentils and topped with fresh herbs

This hearty squash and lentil soup is a bowl of pure comfort, perfect for cooler days or whenever you need a wholesome, satisfying meal. Creamy roasted squash blends beautifully with earthy lentils, creating a naturally thick and velvety base that’s rich in flavor and full of plant-based goodness. Aromatic garlic, onions, and red pepper flakes add depth, while a finishing touch of fresh herbs—like parsley, thyme, or cilantro—brightens every bite. This soup is a cozy, nourishing staple you’ll return to again and again, and it comes from Alison Roman. Her recipe is found here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/

This soup freezes well, and holds up with almost any fresh herb, but I prefer cilantro, dill, parsley or simple micro-greens.  A dollop of yogurt or sour cream also lends a creamy touch for serving.  

Squash and Lentil Soup with Fresh Herbs

Print Recipe
Creamy and Hearty Squash Soup topped with fresh herbs
Course dinner, Lunch, Soup
Cuisine American, French
Keyword fall soup, lentil soup, squash and lentil soup, squash soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • Kosher salt & freshly ground pepper
  • 1/2 tsp ground cumin (optional)
  • 1 tsp crushed red pepper flakes
  • 2 lbs peeled and chopped butternut squash can also use kabocha or acorn
  • 1 ½ cups yellow or red lentils
  • 8 cups chicken broth
  • 1 tbsp better than bullion paste (optional)
  • 1 Tbsp sherry vinegar for finishing
  • 2 cups coarsely chopped mixed herbs such cilantro, dill, chives and/or scallion

Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
  • Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
  • Add lentils, broth, bullion paste and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
  • To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little (which will really perk up the aroma, especially if using a mix of dill and cilantro like I would). Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake. While it is creamy enough for me, if you want to spoon yogurt, sour cream, labne or creme fraiche over top, you can—I know some of you will anyway!

Notes

This soup freezes beautifully (without herbs) and comes from the genius of Alison Roman - her site here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
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Dinner, Lunch, Salad

Caesar Pasta Salad with Crisp Veg

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The perfect pasta salad with a pistachio caesar dressing and loads of crisp vegetables.

This one is a recent addition from Molly Baz, found here – her site requires a subscription, and I highly recommend it.  https://mollybaz.com/spring-caesar-pasta-salad/  She spins classics into new dishes, case in point right here – the always popular caesar salad is now made with pasta and loads of veggies, minus the romaine.  The base of pistachio’s in the dressing gives this a load of flavor and a bit of protein too.

The boiling pasta water is used also to blanche the veggies, making this a super easy one pot cooking process.  Thanks to my senior project interns, Maddie and Genevieve for helping me out with some fun cooking projects this spring!  

We used asparagus, snow peas, sliced radish, and a handful of arugula to round out the veggies in this dish – you really can sub whatever you like, just blanche what is needed, and leave the rest raw – the crunch is important for the texture.  

Caesar Pasta Salad with Crisp Veg

Print Recipe
The perfect pasta salad for summer loaded with crispy veggies and a pistachio caesar dressing.

Ingredients

  • 1 lb asparagus, woody ends lopped off
  • 12 oz snow or sugar snap peas, strings removed
  • 1 small bunch radishes, scrubbed and stemmed
  • 7 sprigs fresh tarragon
  • 2 garlic cloves, smashed
  • 2-3 large lemons
  • 8 ounces short pasta such as paccheri or rigatoni
  • ⅓ cup raw shelled pistachios plus more for serving
  • 4 oil-packed anchovies
  • 2 Tbsp Dijon mustard
  • 1 cup baby arugula
  • 3 oz grated Parmigiano reggiano plus more for serving

Instructions

  • Bring a large pot of well-salted water to a boil. Make sure it's salty like the sea! The veg will need it. Prepare a large bowl filled with lots of ice and cold water.
  • Thinly slice your asparagus and snow, or snap peas on the bias. Once boiling, add the veg to the water and cook until tender, but still crisp, about 2 minutes. Use a slotted spoon to remove them and transfer to the ice bath and stop the cooking. Thinly slice the radishes, and add them to the icy water bath as well. Keep them there while you prep the rest.
  • Now add the pasta to that same pot of water. Cook the pasta according to package directions–because you will be eating this cold, I tend to cook my pasta a bit more than I would if it were being eaten hot. Al dente doesn’t always translate. Drain well and rinse under cold water to cool it off. Pat dry, and then transfer to a large bowl. Lightly drizzle with olive oil to avoid sticking.
  • MAKE THE PISTACHIO CAESAR:
  • In the bowl of a food processor, mix ⅓ cup pistachios and 2 large garlic cloves until the pistachios are finely chopped.
  • Add 4 oil-packed anchovies, 2 Tbsp Dijon mustard, leaves of 4 large sprigs of tarragon, the zest of 1 lemon, and ¼ cup fresh lemon juice (from about two lemons). Mix again until a paste forms.
  • Drizzle in ⅓ cup olive oil and 1 tablespoon ice water, with the motor still running, and process until a creamy thick dressing forms. If it gets too thick, you can add a teaspoon or two of ice water (from the bowl of veg!) to help thin it a bit until it’s creamy like caesar. Season the dressing with lots of salt and pepper.
  • DRESS AND SERVE:
  • Drain all of the vegetables from their ice bath and pat dry with a dry kitchen towel–the drier the better so the dressing doesn’t get watery. Transfer to the bowl with the pasta. Squeeze the remaining half a lemon over everything and season well with salt before you add the dressing–this will help ensure the vegetables are seasoned, not just dressed.
  • Add about half of the dressing to the bowl along with another pinch of salt and some more black pepper. Toss very well to coat the veg. Keep adding dressing as needed (you may not need all of it) until it feels generously coated but not gloopy.
  • Stir in 3 ounces grated parmigiano reggiano. Pick the leaves of the rest of the 3 large sprigs of tarragon. Toss everything once more. Taste. Does it need more lemon? More salt or pepper? More cheese?
  • Finish with more chopped pistachios and then serve promptly for optimal crispiness and snapiness!

Notes

This recipe is from Molly Baz, and can be found here in "the club" - her site is full of great recipes. https://mollybaz.com/spring-caesar-pasta-salad/.  I changed a few things, used fewer anchovies, a little more lemon, added arugula, and omitted the mint.  
Also note - she calls for unsalted pistachio's, and mine were salted, so I adjusted the seasoning accordingly - you can do the same.  

My other favorite sous chef’s…  

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Dinner, Lunch

White Pizza’s with Arugula and Lemon

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White Pizza’s topped with a bright lemon arugula salad.  A Classic Barefoot Contessa recipe that needs a shout out after a few sleepy years… This one’s worth repeating!  Here’s the link to her original recipe – https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588

While you can make this pizza with store-bought dough, and I’ve done that MANY times, this recipe is easy, reliable, and full of flavor with a touch of honey and olive oil.  It’s easy to stretch and only takes 30 minutes to rise.

The cheese combination is completely flexible as well – I follow the traditional mix here (Mozzarella, Fontina & Goat), but I’ve used gorgonzola for a twist, and really any good melty cheese is great.  

Another reason to try this out – the chili garlic oil that makes more than needed, and keeps for days, lending a great flavor to garlic bread or a scratch salad dressing.  

White Pizza's with Arugula and Lemon

Print Recipe
Savory White pizza's topped with a bright and peppery lemon arugula salad.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, white pizza
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 1/4 cups warm 100 to 110 degrees
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour plus extra for kneading
  • Kosher salt
  • 4 cloves garlic sliced
  • 5 sprigs fresh thyme
  • 1/4 - 1/2 teaspoon crushed red pepper flakes

For the Topping

  • 3 cups grated Italian fontina cheese 8 ounces
  • 1 1/2 cups grated fresh mozzarella cheese 7 ounces
  • 11 ounces creamy goat cheese such as montrachet, crumbled

For the Vinaigrette

  • 1/2 cup good olive oil
  • 1/3 cup freshly squeezed lemon juice
  • kosher salt & Freshly ground black pepper
  • 8 ounces baby arugula
  • 1 lemon sliced

Instructions

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
  • Cook’s Note
  • Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour. To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Notes

This is a great Barefoot Contessa Recipe that can be found here - I have slightly altered a couple of ingredients to adjust to my own taste, but it's mostly an exact mirror of this version.  https://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2-2124588
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Dinner

Ultimate Easter Menu

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A selection of Walestable favorites that come together for the best of spring and make a great meal for family and friends to celebrate with.

This simple starter can be made a day in advance, and will pair with a slice baguette, some crackers, or a plate of crudités – Marinated Goat Cheese was posted back in June of 2021, and remains one of my favorite things to make for a party.  https://walestable.com/marinated-goat-cheese-appetizer/

This Spring Panzanella uses pretty much every delicious green vegetable you can think of this time of year – customizable for your own tastes, the buttermilk dressing is both light and supremely flavorful.  https://walestable.com/spring-panzanella/

This is a recent addition you likely just remembered you loved and forgot about – Chive Risotto Cakes from the Barefoot Contessa – mostly make ahead, these are both easy and decadent.  https://walestable.com/chive-risotto-cakes/

Conveyor Belt Chicken – this is one of those recipes that HAD to be on the blog, and fits almost any occasion.  It may not seem like it, but this could be the simplest star of the meal.  “so good, you want a conveyor belt to run it into your mouth….”  https://walestable.com/conveyor-belt-chicken-crispy-skin-chicken-thighs/

Last, this is another recipe from 2021, an early hit that you may have forgotten about – Summer Lemon Tart is as easy as anything but tastes incredibly complex – the perfect ending to a spring meal.  https://walestable.com/summer-lemon-tart-graham-cracker-salted-pretzel-crust/

Happy Easter, Happy Spring…  and let’s hope to see the sunshine soon

!

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