Sagaponack Corn Pudding
The ultimate corn pudding, from the Barefoot Contessa. Sometimes the oldest recipes you know get forgotten, and it’s like seeing an old friend again. Hello Sagaponack Corn Pudding!
This recipe makes a brilliant dish that honestly works for breakfast, lunch or dinner. It’s a cross of a delicious crustless quiche, and a giant thick frittata, but fluffier and cheesier than both of those combined. It is easy to make ahead, and great for a gathering all summer long. It goes great with Tequila Lime Chicken, another recipe to come soon.
The recipe relies upon fresh corn, but if you absolutely cannot find it, I would skip the sautéing and just cook the onions, then add frozen corn (which is pre-cooked) to the recipe and I’m sure it would work great. The dish bakes in a Ban Marie, (a hot water bath) almost like a cheesecake, helping with even cooking. It may seem complicated but its incredibly simple and easy to do.
Sagaponack Corn Pudding
Ingredients
- 4 Tbsp butter
- 5 cups fresh yellow corn kernels cut off the cob 6 to 8 ears
- 1 cup chopped yellow onion 1 onion
- 4 extra-large eggs
- 1 cup whole milk
- 1 cup half-and-half
- 1/2 cup yellow cornmeal
- 1 cup ricotta cheese
- 3 Tbsp chopped fresh basil leaves, plus more for topping
- 1 Tbsp sugar
- 1 Tbsp kosher salt
- 3/4 tsp freshly ground black pepper
- 8 oz grated extra-sharp cheddar, plus extra to sprinkle on top
Instructions
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, sprinkled with more fresh basil.
Notes
This is a slightly adapted version of the classic Barefoot Contessa recipe from her Family Style Cookbook - here is the link to her site: https://barefootcontessa.com/recipes/sagaponack-corn-pudding
I have cut the butter in half, trying to lighten the dish a bit - I added 2 more ounces of cheddar, helping to make up for some extra flavor - the recipe works great with the butter change, but you can always add more if you like!
Genius Chicken Salad
A caesar inspired salad with sourdough croutons and chicken thighs. As the weather turns warmer, this is the kind of thing you want for dinner and lunch the next day, so make extra!
Food52 is a website that has a section of recipes edited by Kristen Miglore that she deems “Genius.” This is one of them, and I couldn’t agree more. The dressing doubles as a marinade, and the sourdough slice of bread makes the best and easiest croutons ever – no flipping tiny cubes of bread for even cooking. GENIUS.
Per usual, I’ve tweaked this for my own tastes (and that of my kids) by removing the anchovies, replacing that with 2 tsp of Worcestershire sauce. It gives the same salty bite without the fishy taste. I have made it both ways, and like my version better – it’s also easier than buying a tin of anchovies for just this salad.
Genius Chicken Salad
A caesar inspired salad with chicken thighs
Ingredients
- 3 garlic cloves
- 2 tsp Worcestershire sauce
- 3/4 cup grated parmesan divided
- 1 lemon
- 1 cup mayo
- 1 teaspoon soy sauce
- 2 teaspoons Dijon mustard
- 1 pound boneless, skinless chicken thighs
- A few small heads crisp lettuces like Little Gem, romaine, or chicories
- 2 - 4 tablespoons olive oil for cooking both the chicken and croutons
- 2-3 thick slices of sourdough bread for croutons
Instructions
- Finely chop the three garlic cloves. Transfer to a medium bowl. Finely grate ¾ cup Parmesan (about 1½ ounces) and add ½ cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce, Worcestershire ,and Dijon mustard, using a large whisk.
- Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt & pepper, then add to the dish and turn to coat.
- Heat a large nonstick skillet over medium heat, and add two tablespoons olive oil when ready. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.
- Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1½ tablespoons) over the greens, sprinkle with salt, then toss to combine. Add the remaining dressing and remaining ¼ cup Parm and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon, and Parm.
- For croutons, heat the olive oil in the skillet over medium-high (any flaky brown bits leftover from the chicken will add flavor). Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.
Notes
This salad comes from the Food52 website, where Kristen Miglore showcases what she considers to be Genius Recipes - they have always been foolproof for me, and this one is easy and quick, and deceptively delicious. The simplicity of the marinade/dressing saves time and makes for easy prep. The original recipe (tweaked here with a few changes) came from Ali Slagle. https://food52.com/recipes/87742-not-just-another-chicken-caesar-salad-from-ali-slagle
Spring Green Risotto
The Ultimate spring risotto with asparagus and peas, from the Barefoot Contessa. This is one of my all time favorite recipes, and after years on repeat, I’m not tired of it in the least. It’s the dish my sweet mother-in-law requests more than any other (aside from the lemonade cake!) and I’m always happy to make it – thank you INA!
This is one of those recipes that doesn’t have room for change. It’s just that good, and that reliable. That said, I have figured out over many years of making this, one tiny step of improvement – one I think the Barefoot Contessa would approve of highly.
Sometimes posting recipes from other cookbooks feels like cheating, but I often have minor changes and try to give credit where it’s due. This is a good example, except I really don’t change any ingredients. Just one step in the process. I dislike blanching green veggies, and fishing out the slivers of ice cubes that reside at the end of the ice bath stage.
This risotto is so full of fresh green veggies, I use frozen peas here. Instead of defrosting them ahead of time, I place them in a bowl of cold tap water while blanching the asparagus, and simply add the drained asparagus to the now very chilled ice water bath of slowly defrosting peas. The result is that the hot asparagus defrosts the peas fully, and the little cold peas shock the bright green color to the asparagus tips! No lame slivery ice cubes to slide into a risotto without being noticed here…
Ultimately, the genius of this recipe comes from the combined elements of bright green vegetables bathed in silky rice that has the added benefits of nutty parmesan, creamy mascarpone, and loads of spring flavor in the bright lemon juice and zest. It’s a perfectly balanced gem that deserves the spotlight year round, but especially right now – this screams spring.
Spring Green Risotto
the Ultimate Spring Risotto by the Barefoot Contessa
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 3 cups chopped leeks, white and green parts (2)
- 1 cup chopped fennel (1 bulb)
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine (I like pinot Grigio)
- 5 cups warmed chicken stock or broth
- 1 lb thin asparagus stalks
- 10 oz frozen peas (not defrosted)
- 1 Tbsp grated lemon zest (2 lemons)
- kosher salt and black pepper
- 2 Tbsp freshly squeezed lemon juice (from the 2 lemons above)
- 1/3 cup mascarpone cheese (you can sub sour cream)
- 1/2 cup freshly grated parmesan cheese
- 3 Tbsp chopped chives, scallions, or microgreens (for garnish)
Instructions
- To start, prep all your ingredients - risotto is easy to make, but it requires attention frequently enough so that you want everything ready. This includes heating the chicken stock so it's hot when you add it to the risotto - I use a small saucepan on the side, over low heat.
- Heat the butter and olive oil in a large saucepan or a dutch oven over medium to medium-high heat. Add the leeks and fennel, sautéing for 5-7 minutes until tender. Add the rice, and stir for a minute to coat with the residual fat in the pan, and slightly toast the rice granules.
- Add the white wine, simmering now over low heat, until fully absorbed, stirring the whole time with a wooden spoon, about 2 minutes. Now start adding ladles of the warm chicken stock, about 3/4 cup at a time, stirring frequently to continue to develop the starches from the arborio. It's not a constant thing - just every minute or so. This process should repeat for a total of about 25 minutes, until the risotto is fully cooked, continuing to add broth as it is absorbed. You will use the entire amount if done properly.
- Meanwhile, prep for cooking the asparagus and defrosting the peas - this is a simple combined process. First, wash and remove the woody ends of the bottom 1/3 of the asaparagus stalks, and chop the remaining parts into 1 1/2 inch pieces. Bring a small pot of water to a boil, and while you wait, dump the frozen peas into a large bowl filled with some very cold tap water, so you can add the asparagus like an ice bath after blanching. Once the pot of water has come to a boil, salt it (1 TBSP), and add the asparagus pieces to blanche. Cook for about 3-4 minutes, until al dente. Drain, and add to the frozen pea water bowl - this acts like a bowl of ice water, but you don't have to remove the little pieces of ice at the end - the hot asparagus will defrost the peas, and everything is happy at the same time! Drain and set aside.
- After cooking the rice for about 20 minutes, add the asparagus and pea mixture, along with the lemon zest, 1 1/2 tsp kosher salt, and 1 1/2 tsp crushed black pepper, stirring to combine. Continue adding the rest of the stock to complete the risotto cooking process.
- Once the risotto is fully cooked (to al dente), remove the pot from the heat. In a small bowl, whisk the lemon juice with the mascarpone, and stir into the risotto with the grated parmesan. Taste for seasoning, and garnish with extra grated parmesan and the chopped chives or scallions.
Notes
This recipe is a Barefoot Contessa killer, from her ubiquitous Back to Basics book, one of my faves. I have made it countless times, and my only real tweak is a blanching method time saving step of using the frozen peas to shock the asparagus, and simultaneously defrost those little peas - I never liked fishing out the slivers of remaining ice from a cold water bath after blanching. Now it's one step instead of two!
Buffalo Chicken Chili
Spicy Buffalo Chicken Chili with White Beans and Cheddar. Seemingly we strive to eat like we live in a bar, and this one hits all hot buttons. It’s hearty and healthy, and tastes like everything you want to eat right now. Happy New Year!
Whether you spend your winter on the slopes, in the rink, or mostly on the couch, this soup is for YOU! It’s delicious, and despite the incredibly rich flavor, it’s healthy and lighter than you’d expect. Slightly tweaked version of the Half Baked Harvest Spicy White Buffalo Chicken Chili, it comes together in about 30 minutes start to finish and reheats well for the next day. It’s great for game day and makes a great school lunch in a thermos.
I used to be horrified at the amount of Frank’s Red Hot and Tabasco sauce we go through on a weekly basis. I buy both at Costco now, regularly. This recipe suits our family pretty well. Goes great with skillet cornbread too.
Buffalo Chicken Chili
Spicy Buffalo Chicken Chili with white beans and cheddar
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 poblano peppers, chopped
- 4 cloves garlic, smashed and minced
- 1 Tbsp dried parsley
- 1 Tbsp dried chive rings
- 1.5 tsp dried dill
- 1.5 tsp smoked paprika
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1.5 lbs chicken thighs (boneless, skinless)
- 5 cups chicken stock
- 4 oz full fat cream cheese - room temp
- 1 19 oz can of white beans, drained and rinsed
- 1/2-3/4 cup Frank's Red Hot Sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- sliced avocado, cheddar, and sour cream for topping
Instructions
- Heat the olive oil in a large stock pot, or a dutch oven, over medium heat. Add the onion and poblano peppers, sautéing until softened, about 5 minutes. Add the chopped garlic and all spices (parsley through black pepper) and cook for one more minute. Add the chicken and cover with the stock. Bring to a boil, then reduce to a simmer until the chicken is cooked through, about 20 minutes.
- Pull the chicken out, and shred using two forks.
- Add the cream cheese to the pot, slowly letting it melt into the broth. Using a whisk, make sure it's fully combined into a creamy consistency. Add the chicken back to the soup, along with the beans, salsa, buffalo sauce and cheddar cheese. Continue to cook for another ten minutes, until everything is heated through and melded together. Add the cilantro at the end.
- To serve, ladle the chili into soup bowls, and top with cheddar, avocado, and sour cream or greek yogurt. I like extra cilantro and scallions too. This soup is great served with cornbread or tortilla chips.
Notes
This recipe is slightly adapted from Half Baked Harvest's Spicy White Buffalo Chicken Chili - I used chicken thighs instead of breasts, and increased the amount of chicken and beans slightly. I also prefer slightly less dill. The recipe can also be made in a slow cooker - simply follow the first step, loading everything into the slow cooker, and cook on high heat for 3-4 hours. Finish the soup the same way, adding everything at the end and cook for another 20 minutes or so. I prefer the stove top method as it's quick and easy.
Christmas Pasta with Slow Cooked Chicken
The perfect winter pasta dish with slow cooked chicken, bacon, bay and allspice. This simmers for hours, making the house smell incredible, ultimately leaving chicken that literally falls off the bones.
This recipe is taken from the Super Simple Cookbook from Half Baked Harvest, and is titled Caroline’s Family’s Chicken Mostaccioli – I switched a couple of things up, including the shape of the pasta. I love the way these long noodles hold the pulled chicken together. I am calling it Christmas pasta due to the all-spice and the fact that it just screams to be eaten at a family gathering. Despite the inherently rich tasting sauce, this dish is incredibly light. It’s the perfect thing for a cold night by the fire!
Christmas Pasta with Slow Cooked Chicken
Pasta with slow cooked chicken, bacon, bay and all-spice.
Ingredients
- 5 slices thick cut bacon, chopped
- 2 bone-in, skin-on chicken breasts
- 3 bone-in, skin-on chicken thighs
- kosher salt and black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cans tomato paste (6 oz each)
- 4 cups water
- 2 bay leaves
- 1/2 tsp ground all-spice
- 1 parmesan rind
- 1 lb. dried pasta - I like Mafaldine for this
- 1/2 cup grated parmesan
Instructions
- In a large dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Leave the fat in the pan, removing the bacon bits to a paper towel lined plate for later.
- Sprinkle the chicken breasts and thighs liberally with kosher salt and black pepper. Working in two batches, sear the chicken skin side down in the bacon fat in the same pot over medium high heat. Flip to sear and then remove to the plate with the bacon bits to finish the rest of the chicken. Don't crowd the pan, as the chicken won't brown properly.
- In the same pan, saute the onions in the leftover chicken and bacon fat, until translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the wine, cooking to scrape all of the browned bits from the bottom of the pot. Add the two cans of tomato paste, cooking briefly to remove the raw taste. Slowly pour the 4 cups of water into the pot, stirring to combine the tomato paste into the liquid. Add the all-spice, and put all of the chicken and bacon bits back into the pot. Add the bay leaves and parmesan rind, and cover with a tight fitting lid. Reduce the heat to low and simmer for TWO HOURS, without opening the lid.
- After the first two hours, remove the lid and continue to simmer for another 2-4 hours, uncovered.
- When you are done cooking, remove the chicken to a separate large plate. Discard the skin and bones, shredding the meat into fine strips. Remove the bay leaves and parmesan rind, and then return the cooked chicken back to the pot, stirring to thicken the sauce. Taste for salt and pepper, and add as needed.
- When ready to eat, cook the pasta according to package directions, and drain, reserving about 3/4 cup of the cooking liquid. Toss the cooked pasta into the sauce, along with 1/2 cup of grated parmesan. Thin with the reserved pasta cooking water as you like.
Notes
The pasta can be made up to three days in advance, and the sauce also freezes well in a sealed container.
Garlic Yukon Gold Mashed Potatoes
Creamy garlic smashed Yukon gold potatoes – the only recipe you’ll ever need for this iconic side dish that needs a spot at everyone’s table this season.
Mashed potatoes make everyone happy. This is the simplest recipe that requires no peeling, and takes only 25 minutes to cook due to the small dice on the potatoes. Salting the water flavors the tubers throughout, lending to a creamy texture at the finish. My best advice is to make EXTRAS!
Oven space can be at a premium over the holidays, and this is a stove-top recipe that also can easily be re-heated in a crock pot. Make them a day or two in advance, and reheat on low for 30 mins to an hour before eating – just have some extra cream on hand if they seem a little dry.
Garlic Yukon Gold Mashed Potatoes
Creamy Garlic Yukon Gold Mashed Potatoes
Ingredients
- 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
- 4 cloves garlic - peeled and left whole
- 1-2 Tbsp kosher salt
- 1.5-2 cups heavy cream, at room temp
- 10 Tbsp butter
- fresh cracked black pepper
Instructions
- Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
- Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
- ENJOY!
Notes
This recipe is easy to make ahead by 24 or 48 hours. They can also be kept warm if covered in a low temp oven. To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating. Have some extra cream on hand in case they need a little!
Homemade Veggie Cream Cheese Board
Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.
You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now. This is my version of a slightly healthier homemade veggie cream cheese down the middle. It serves as a great after school snack or even a birthday brunch with a candle in the middle!
This recipe is more of a method that is completely adjustable to your own likes and preferences. You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side! We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.
Homemade Veggie Cream Cheese Board
Veggie packed Cream Cheese served on a board with bagels and toppings.
Ingredients
- 2 8 oz blocks of cream cheese, at room temperature
- 1 small carrot, diced
- 1 stick celery, diced
- 1/4 small red onion, chopped
- 1 bunch scallions, sliced
- 1/2 red or yellow bell pepper, diced
- 1/4 English cucumber, chopped
- 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
- 6 Sesame bagels toasted and sliced in half
- sliced onion, tomato, cucumber, avocado, chives for serving
Instructions
- Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
- For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.
Notes
The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before! This one doesn't last long in our house...
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
Thai Red Curry Noodles with Basil and Garlic Oil
Saucy Ramen Noodles with a Red Curry Garlic Oil and fresh basil.
Let me start this one by saying I literally hate curry. I detest the flavor, and often am sad about that because there is a whole world of amazing food that I just don’t want to try. That said, I have made this one work. It’s an evolution of Half Baked Harvest’s 20 Minute Red Curry Basil Garlic Oil Noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/, with a few tweaks to reduce the curry flavor and amp up the others. The end result works great, and has only a hint of something exotic in the curry direction. This dish leans on fresh herbs, loads of them – basil, cilantro and scallions. Garlic and ginger round out the red pepper flakes to balance the heat and give lots of depth to a very simple and QUICK noodle dish that makes everyone happy!
I buy Ramen Noodles at Whole Foods in a four pack, that comes without the seasoning. If you can’t find those, just use the good old ramen at the grocery store and toss the flavor packets – you won’t need them!
Check out this video for how to make the recipe! https://www.tiktok.com/@walestable/video/7140403427196063018?_r=1&_t=8VUWZAlHXmY&is_from_webapp=v1&item_id=7140403427196063018
This is one of those dishes that is great to make ahead, and tastes even better the next day – you may want to double this one up entirely. I often serve it with a spinach salad on the side, but you can top it with roasted shrimp, grilled chicken, or even some sautéed mushrooms and kale.
Thai Red Curry Noodles with Basil and Garlic Oil
Red Curry and Ginger infused Ramen noodles with Basil and Garlic Oil
Ingredients
- 1/2 cup sesame oil
- 1/2 cup sliced scallions
- 1 -2 Tbsp Red Curry Paste
- 4 cloves garlic, minced
- 1-2 inch piece ginger, grated on a microplane
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chopped fresh basil, or Thai basil
- 1/2 cup chopped fresh cilantro
- 4 rounds ramen noodles (1 per serving)
- 1/3 cup soy or Tamari sauce
- chopped peanuts, sesame seeds, and herbs for topping
Instructions
- This is a QUICK recipe, so prep all ingredients before you start to cook.
- In a medium skillet, heat the sesame oil and the scallions for a few minutes over medium heat, until they are soft and fragrant. Off the heat, add the red curry paste and stir until combined and smooth.
- Meanwhile, in a large bowl, combine the garlic, ginger, red pepper flakes, basil and cilantro. When the scallion oil is done, add this to the herbs to slightly cook the garlic and ginger with the basil and cilantro. This is your sauce.
- Meanwhile, cook the ramen noodles according to package directions - I usually submerge in a pot of boiling water, off the heat, for 3 minutes. Drain the noodles and add to the oil and herbs in the bowl, tossing to combine with the soy sauce.
- Top with chopped peanuts, sesame seeds, and extra basil, cilantro and scallions if you like.
Notes
This recipe is based on Half Baked Harvest's 20 minute red curry basil garlic oil noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/. This is a genius recipe that is simple, fast and full of flavor. I have adjusted a few items, including more herbs, the toppings, and less curry paste.
Spaghetti alla Nerano
The best zucchini spaghetti from La Scoglio, Italy, probably my favorite restaurant I’ve ever been to. It’s one of those dishes that is so iconic in the Amalfi Coast, yet it’s easy to replicate at home. Using the best quality ingredients is of the utmost importance, as they always do in Italy.
La Scoglio is one of those places you never forget. Built into the rocky cliffs in the seaside town of Marina del Cantone, it’s literally sitting over the bright blue sea. The De Simone family is running it for the third generation now – their farm to table cuisine can’t be beat, and this is one of their incredible signature dishes.
Stanley Tucci shared the actual recipe from the restaurant, which is incredibly simple but requires a lengthy overnight in the refrigerator. I have simplified it here by also removing the deep frying process for the zucchini – it may not be authentic, but it’s much faster and easier this way and I think it tastes great. The trick is a quick shallow fry – I like a deep pan for this, but you can even use a frying pan – just make sure you have at least 1/2 ” of oil to get them cooked properly.
After cooking the zucchini rounds in batches, you need to season them with salt, cracked black pepper, and I like to use red pepper flakes as well.
Spaghetti alla Nerano
Fresh Zucchini Spaghetti
Ingredients
- 5 small to medium zucchini squash
- 1 clove garlic, lightly smashed but in tact
- 1/2 - 3/4 cup olive oil
- kosher salt, black pepper
- 1/2 tsp red pepper flakes (optional)
- 3/4 lb spaghetti
- 3/4 cup freshly grated parmesan
- 3 Tbsp butter
- 1/2 cup chopped or torn fresh basil
Instructions
- Using a mandolin, or a sharp knife, slice the zucchini into 1/8" thick discs - you should have a very large pile.
- Set a large pot of water over high heat to cook the spaghetti - season liberally with salt.
- Heat the olive oil over medium heat in a small dutch oven or a shallow frying pan, so that you have about 1/2" depth of oil - you want to shallow fry the zucchini discs in the oil. When the oil is hot, add the garlic clove until is sizzles and turns caramel in color, then remove and set aside. In small batches, cook the zucchini in the hot oil until just barely browning. Remove to a paper towel lined baking sheet and sprinkle with salt and black pepper. You can also add red pepper flakes at this point - I like them here!
- Continue cooking the zucchini in small batches until all of it has been cooked down. When you are finishing this process, start to cook the spaghetti according to package directions for al dente - usually about 10-11 minutes.
- When the spaghetti is almost ready, take 1/2 cup of the cooking water, and add to a blender or food processor along with about 1/3 of the cooked zucchini. You can also do this with a potato masher in a bowl - you are looking to make a paste to thicken the pasta sauce. Blend until smooth, then place in a large shallow bowl you will use for the pasta.
- Add the cooked spaghetti, the butter, the parmesan, and most of the basil, along with the rest of the cooked zucchini rounds. Toss until everything has blended into a smooth consistency - you can adjust for more or less broken up zucchini, depending on your preferences. Top with extra black pepper, parmesan and fresh basil. Buon Appetito!
Notes
This recipe is a slightly varied take on the original recipe from La Scoglio - they deep fry their zucchini and let it rest overnight in the refrigerator - this one is a little simpler, and I think tastes just as good!
Greek Pasta Salad with Basil and Feta
A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.
This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table. It was a delicious and easy summer upgrade and has become a favorite in rotation.
You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible. This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends. It’s also the perfect thing to bring to the beach or on the boat!
Greek Pasta Salad with Basil and Feta
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Ingredients
- 1 lb bite sized pasta - I like large shells
- 2 pints halved cherry tomatoes
- 1 small red onion, cut into bite sized slivers
- 1/2 English cucumber, chopped into bite sized pieces
- 2 cups mini peppers, chopped into small pieces
- 1/2 cup chopped fresh basil
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp dried oregano
- 1/2 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb. block feta cheese, broken into bite sized pieces
- optional - add chopped peperoncini to garnish
Instructions
- Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
- Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
- In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
- When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.
Notes
This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites. The vinaigrette is delicious and I often double it to have on hand. I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
