Appetizers/Snacks

Union Square Cafe Bar Nuts

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Addicting salty sweet and perfectly seasoned bar nuts.  The simplest recipe for easy entertaining this holiday season, that also makes a lovely hostess gift!

This is a legendary recipe that you likely have seen in many places – I think it is featured in at least three cookbooks that I own.  The ubiquitous Food52 Genius Recipe collection even showcases this beauty.  It’s simpler than any other recipe out there, and has stood the test of time.  Make these for the holidays, for your friends, and also just yourself.   Walestable will be offering these in mason jars for hostess gifts this holiday season…

Union Square Cafe Bar Nuts

Print Recipe
Addicting bar nuts with the perfect salty sweet balance and a touch of heat
Course Appetizer
Cuisine American
Keyword bar nuts, cockatil nuts
Cook Time 5 minutes
10 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 2½ cups Cashews and Pecans (combined) see note
  • 2 Tbsp chopped fresh rosemary
  • ½ tsp cayenne pepper
  • 2 tsp dark brown sugar
  • 1 tsp kosher salt
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
  • In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature. If not serving immediately, I like to let them cool on the baking sheet.

Notes

  •  These are perfectly adaptable for whatever nuts you prefer, but the traditional combination is 1/2 each of cashews and pecans.  If you make this with raw nuts, toast for at least 10 minutes instead of 5 - it's hard to find raw cashews, so I make the recipe based on regular.  
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Dinner, Lunch, Salad

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

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A hearty make ahead salad that is perfect for the holidays and all winter long!  Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.

The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased!  I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.  

The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme.  The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

Print Recipe
A hearty fall salad full of flavor with parmesan and pomegranate
Course dinner, Lunch, Salad
Cuisine American
Keyword arugula salad, brussels sprouts, fall salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Food Processor or Mandolin

Ingredients

  • 6 slices cooked bacon chopped
  • 3 cups shredded Brussels sprouts (about 1 lb)
  • 4 cups baby arugula or baby kale (one box)
  • 3/4 cup shaved parmesan cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas optional

Cider and Shallot Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 shallot, minced
  • 1/2 tsp grainy dijon (or plain dijon) mustard
  • 2 Tbsp chopped fresh thyme leaves
  • kosher salt and black pep
  • 1/2 cup olive oil

Instructions

  • To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
  • To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
  • To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.

Notes

This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way! 
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/
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Sweet

Old Fashioned Apple Crisp

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Absolutely the best apple crisp recipe from the Barefoot Contessa – the only version you’ll ever need!

Thanksgiving is a time for pie, but apple crisp has another very important seat at the table.  This recipe is flawless in its simplicity – easy to make with kids, can be done in advance, and is utterly delicious!  If you want to make it ahead, I would suggest assembling it and baking at the time you want to serve it.  

This recipe makes a large baking dish sized batch, but can also be divided into smaller portions – I love to bake it in smaller cast iron skillets, so you can choose what works for your crowd size.  

Old Fashioned Apple Crisp

Print Recipe
the best apple crisp recipe from the Barefoot Contessa
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 10-12 Macoun or Granny Smith apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp kosher salt

For the Topping

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup light brown sugar packed
  • 1/2 tsp kosher salt
  • 1 cup rolled oats
  • 1/2 pound cold unsalted butter diced

Instructions

  • Preheat the oven to 350 degrees. Butter a 9 by 13 baking dish, or two smaller cast iron skillets.
  • Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
  • To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. You can also use a pastry cutter to break everything up and combine. Scatter evenly over the apples.
  • Place the crisp on a sheet pan (lined with tinfoil for easier clean-up) and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Notes

This recipe is the classic Barefoot Contessa's Old Fashioned Apple Crisp - it's the only recipe you'll ever need for this seasonal treat!  https://barefootcontessa.com/recipes/old-fashioned-apple-crisp
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Uncategorized

Dutch Oven Pot Roast with Cognac and Thyme

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Classic Pot Roast with Cognac and Thyme.  A slight variation of the Barefoot Contessa’s “Company Pot Roast” https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134  This is a dish that reminds me of home, making it a perfect meal to serve at any of the upcoming holidays – even just a Tuesday night!

 

Pot Roast is a New England classic and it deserves a spotlight – much like beef stew, but almost a touch fancier.  It takes a little time, and the browning of the beef is key to the flavors, but the end result is completely worth the wait!

Pot roast has similarities to the upscaled French classic Boeff Bourguinon; with less stuffiness, and all the flavor of the slow roasted beef.  It’s classic Yankee cooking with root cellar vegetables and the ability to keep for days as leftovers – you can’t get more “yankee” than the ultimate thriftiness of delicious LEFTOVERS!

Dutch Oven Pot Roast with Cognac and Thyme

Print Recipe
Classic Pot Roast with Cognac and Thyme
Course dinner
Cuisine American
Keyword pot roast
Prep Time 25 minutes
Cook Time 3 hours
3 hours 25 minutes
Servings 6

Equipment

  • dutch oven

Ingredients

  • 1 4 to 5-pound prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp All-purpose flour
  • olive oil
  • 2 cups chopped carrots 4 carrots
  • 2 cups chopped yellow onions 2 onions
  • 2 cups chopped celery 4 stalks
  • 2 cups chopped leeks white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves peeled and smashed
  • 2 cups good red wine I use Cabernet
  • 2 Tbsp Cognac or brandy you can substitute Marsala too
  • 1 28-ounce can crushed tomatoes I use San Marzano
  • 1 cup beef stock
  • 1 chicken bouillon cube
  • 4 branches fresh thyme
  • 2 branches fresh rosemary
  • 2 Tbsp chopped fresh parsley, to garnish

Instructions

  • Preheat the oven to 325 degrees F.
  • Pat the beef dry with a paper towel. Season the roast all over with 1 Tbsp kosher salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  • Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, a little salt and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for a total of 3 hours, lowering the oven temperature to 250 degrees after the first hour. You want the sauce to maintain a simmer, but cook low and slow. I also flip the beef to ensure even soaking in the sauce, about half way through.
  • Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Taste for seasonings. Remove the strings from the roast, and tear the meat into large pieces - I try to shred it like you would with chicken, but in large bites. Return the beef to the sauce, and serve over polenta, mashed potatoes, or just on its own. Garnish with freshly chopped parsley.

Notes

This recipe is a slightly tweaked version of the Barefoot Contessa's Company Pot Roast, linked here - it's delicious and tastes like home!  https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134
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Dinner

Spicy Lasagna Soup

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Hearty and full of flavor – lasagna in a soup!  This is a veggie filled one pot meal that will make EVERYONE happy. An easy one to please a crowd, and keep in mind for holiday guests.

There are hundreds of versions of Lasagna Soup out there, but this one is based mostly on another genius recipe from Tieghan Girard of Half Baked Harvest, https://www.halfbakedharvest.com/spicy-lasagna-soup/.  I changed it up quite a bit for our own taste.  It’s hearty and filling and tastes like you spent gobs of time when it really comes together in under 30 minutes.  I LOVED this.  My adjustments included the addition of carrots, spinach, and pesto, making no need for a salad on the side – just some good bread and you’ve got dinner!

Here’s my little video for how to make this!  https://www.tiktok.com/@walestable/video/7291079529844444459?_r=1&_t=8ghw0G2RjHH

The best part of this recipe is how adaptable it is – this one brings in a heat element that makes it special.  Between the pesto, the red pepper flakes and the nutty sharp provolone, you have a depth of incredibly delicious ingredients.  You can limit the spice factor by choosing sweet Italian sausage (or even ground chicken), and reducing or removing the red pepper flakes.  The flavors will still be amazing.

Shredded provolone isn’t always available in the grocery store, and honestly I try to avoid the fillers and stabilizers that are found in pre-shredded packaged cheese.  I encourage you to hit the deli counter for this one – grab a chunk of provolone (I chose sharp) about 1 inch thick and grate it yourself – it’s worth the effort and likely cheaper anyway.  

One more important note is that when you add the cooked pasta you want it to be VERY al dente, as it will continue to cook when added to the hot soup. If you are looking to make this ahead, I would keep the pasta completely separate and add when reheating.  

Spicy Lasagna Soup

Print Recipe
Hearty and full of flavor lasagna in a soup!

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 ribs celery, chopped
  • 3-4 carrots, thinly sliced
  • 6 cloves garlic, smashed and minced
  • 1 lb spicy or sweet Italian sausage you can use chicken sausage too
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp dried thyme
  • 1/2 tsp red pepper flakes (to taste)
  • 6 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes (I like San Marzano)
  • 1/2 cup whole milk or cream
  • 3-4 Tbsp prepared or homemade pesto
  • 3/4 cup provolone cheese, shredded
  • 1/2 cup grated parmesan
  • 8 oz cooked pasta of your choice - I used farfalle **AL DENTE!! This will continue to cook in the soup
  • 3 oz baby spinach, chopped
  • fresh oregano, basil, and parmesan for topping

Instructions

  • Heat the olive oil in a large dutch oven over high heat. Add the onion, carrots, and celery, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
  • Add the sausage, breaking it up into the veggies as it cooks. This will take about 7-8 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper to taste (I used 1/2 tsp of each at this stage). Cook 10-20 minutes until thickened slightly.
  • Stir in the milk or cream, and the pesto, and cook until warmed through, 10 minutes.
  • Add the cooked pasta to the pot with the two cheeses, and finally wilt the spinach in. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

Notes

This recipe is a riff on Half Baked Harvest's Spicy Lasagna Soup, linked here:   https://www.halfbakedharvest.com/spicy-lasagna-soup/
This is a flexible recipe - I swapped some of the veggies (carrots for red peppers) but you can make it work for your taste.  Same thing goes for the pasta - many lasagna soup recipes call for broken up lasagna noodles, but I find them to be too big for easy eating.  Farfalle made a great substitute but you could use any type.
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Appetizers/Snacks, Breakfast

Crunchy Pumpkin Spice Granola

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Sweet and Salty Pumpkin Spice Granola with pecans and Maple.  Makes a great fall care package treat, or just something nice to have on hand for breakfast.

Pumpkin Spice seems to have become a triggering phenomenon for many – I get it.  It has no place in August, and really is something we should wait until October for in my opinion.  I have limited things I want it in, and this is one of them.  It fits – the granola just shines with these flavors, and the maple syrup is the perfect compliment to all the spice.  

The base of this recipe is not that far off my regular favorite, Best Batch Granola, which was one of my first posts on this blog.  https://walestable.com/best-batch-granola/.  It’s nutrient dense with all the nuts and seeds, but has the added health benefits from pumpkin puree, giving it a boost of Vitamin A and anti-oxidants such as alpha and beta-carotene.  Most importantly, it tastes GREAT!

Crunchy Pumpkin Spice Granola

Print Recipe
Sweet and salty pumpkin spice granola with pecans and maple
Course Breakfast, Salad, Lunch, Dinner, snack
Cuisine American
Keyword granola, pumpkin spice, pumpkin spice granola
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup shredded coconut
  • 3/4 cup pumpkin seeds
  • 1 cup chopped pecans
  • 1 cup sliced almonds
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 large egg whites
  • 1/4 cup coconut oil, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 Tbsp packed light or dark brown sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup dried cranberries optional

Instructions

  • Preheat oven to 325°. Line two large baking sheets with parchment paper, or spray with coconut oil.
  • In a large bowl, stir the oats, coconut, pumpkin seeds, pecans, almonds, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  • In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
  • Spread mixture out onto prepared baking sheets and bake for 40 minutes, making sure to stir the half way through to prevent burning.
  • Allow granola to cool for 1 hour on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
  • Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.

Notes

This recipe is a tweaked version of Sally's Baking Addiction, and I have added almonds, more coconut, pumpkin seeds, and more salt.  It's a great recipe; https://sallysbakingaddiction.com/pumpkin-spice-granola/#tasty-recipes-76142
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Dinner

Pasta Alla Vodka with Pesto

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A spicy pasta alla vodka with pesto and fresh basil.  The ultimate version of everyone’s favorite pasta recipe.

Pasta Alla Vodka sounds like a grown-ups only dish, but in reality it’s a dream for any crowd you can imagine.  The vodka cooks out, the sauce is insane, and kids like it as well as adults.  It also comes together in under 30 minutes, can be made ahead, and freezes if you want to really meal prep.  This sauce is the BOMB.  

The genius of pasta alla vodka lies in the simplicity of using high quality, big flavor ingredients that make a big impact on a humble dish – with a healthy dash of Tito’s….

Feel free to sub in your fave Vodka, or use chicken (or vegetable) stock in place if you prefer to avoid the booze.  It will still be AMAZING.  

I’ve tested dozens of versions of this iconic pasta dish, and this one is my personal favorite.  The pesto is optional, but lends a depth of flavor that is a nice addition – if you look closely in the ingredient photo, you’ll see Costco pesto. It’s one of my favorite things to buy there – it lasts forever, tastes almost as good as homemade, and is a shortcut I’m always happy to use.  

Pasta Alla Vodka with Pesto

Print Recipe
A spicy flavor packed pasta alla vodka Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3 Tbsp olive oil
  • 1 shallot, minced
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1/2 cup tomato paste
  • 1/2 cup vodka
  • 1/2 cup basil pesto
  • kosher salt and black pepper
  • 1/2-3/4 cup heavy cream
  • 1 lb pasta - your choice!
  • 2 Tbsp salted butter
  • 1/2 cup grated parmesan cheese plus more for serving
  • 1/2 cup fresh basil, chopped or torn for serving

Instructions

  • Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
  • To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  • Divide the pasta among plates and top with basil and cheese. Enjoy!

Notes

This recipe is tweaked from several versions, but most closely based on Tieghan Girard's Spicy Pesto Pasta Alla Vodka linked here - https://www.halfbakedharvest.com/spicy-pesto-pasta-alla-vodka/
If you want to avoid cooking with vodka you can substitute chicken or vegetable broth in the same quantity.  
This recipe is easy to make ahead as a sauce that you can store or freeze for make ahead meal prep.  
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Appetizers/Snacks

Buffalo Cauliflower Bites with Yogurt Ranch

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Spicy Baked Buffalo Cauliflower Bites served with Greek Yogurt Ranch Dip

Yet another Buffalo recipe, since we can’t get enough of it.  This one is a slightly tweaked version of Half Baked Harvest’s Buffalo Cauliflower with Spicy Tahini Ranch, and it’s AMAZING!  https://www.halfbakedharvest.com/buffalo-cauliflower/. We’ll call it “healthy-ish”, and might be the best way to enjoy a little extra veg as an after school snack!

The major adjustment here was to swap the Tahini ranch to a greek yogurt ranch, as I think the cool creamy yogurt is a better balance to the spicy heat of the tangy buffalo sauce.  You can use any kind of plain yogurt, but my favorite is full fat greek yogurt.  You can thin it with a couple of tablespoons of buttermilk or leave it thick and rich.  

The cauliflower is best fresh off the hot pan, but reheat well in a 325 degree oven for about 10 minutes as a great after school snack, or game day treat!

Here is a quick TikTok video of how to make these little bites!  https://www.tiktok.com/@walestable/video/7278048890941672750?_r=1&_t=8fdXZ1ooIbz

Buffalo Cauliflower Bites with Yogurt Ranch

Print Recipe
Spicy Oven Baked Buffalo Cauliflower with a Greek Yogurt Ranch Dip
Course Appetizer, dinner, Lunch, Salad, Lunch, Dinner, snack
Cuisine American
Keyword buffalo cauliflower, game day, marinated goat cheese, appetizer
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 large head cauliflower cut into florets
  • 3 extra large eggs
  • 1 1/2 cups crushed corn flake crumbs
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper use to your taste
  • kosher salt and black pepper
  • 1/2 cup hot sauce (I use Frank's) I use Frank's
  • 1/3 cup melted butter or extra virgin olive oil
  • 1/2 tsp seasoned salt

Yogurt Ranch Dip

  • 1 cup Greek Yogurt (I prefer whole milk or full fat)
  • 1-2 Tbsp buttermilk (to thin the yogurt)
  • 2 tsp dried chives
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper use to your taste
  • kosher salt and pepper to taste

Instructions

  • Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  • Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
  • Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Drizzle with olive oil, and bake for 20-25 minutes, turning the cauliflower halfway through cooking.
  • While the cauliflower is baking, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. After the 20-25 minutes are over, pull the cauliflower out and pour the sauce over, gently tossing to coat. Return to the oven for 5 minutes.
  • To make the yogurt ranch, combine everything in a bowl. Set aside - can be made ahead and chilled.
  • Serve the cauliflower with extra buffalo sauce and yogurt ranch on the side for dipping. Enjoy!

Notes

This recipe is slightly tweaked from Half Baked Harvest's Buffalo Cauliflower with Spicy Tahini Ranch, which can be found here: https://www.halfbakedharvest.com/buffalo-cauliflower/
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Appetizers/Snacks, Dinner, Lunch, Sweet

Labor Day Weekend Recipes

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The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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Dinner, Lunch

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

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Prosciutto and Basil wrapped Chicken Cutlets bathed in burst cherry tomatoes and melty burrata cheese.

This dish is perfect for the end of summer.  It’s light, easy to make, and uses the tomatoes and basil that are at peak performance in late August.  It’s a recipe combining a few favorites, but mostly adapted from Half Baked Harvest’s version here: https://www.halfbakedharvest.com/basil-chicken-saltimbocca/

These are essentially your basic chicken cutlets on steroids, with the delicious addition of both prosciutto and fresh basil cooked under the breadcrumbs – it’s a flavor explosion that pairs so well with the tangy tomatoes and melty burrata – perfection!

The tomatoes melt into the skillet to create a delicious balance for the saltiness of the chicken and prosciutto.  It’s possible you may even win over tomato-haters with this.  I know some of those.

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

Print Recipe
Basil and Prosciutto Wrapped Chicken Cutlets bathed in roasted cherry tomatoes and melty burrata
Course dinner, Lunch
Cuisine Italian
Keyword caprese chicken, chicken cutlets, chicken saltimboca
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 boneless, skinless chicken breasts, pounded thin
  • kosher salt and black pepper
  • 8 thin slices prosciutto
  • 8 large fresh basil leaves, plus more for finishing
  • 2 large eggs
  • 1 cup Panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp butter
  • 1 tsp red pepper flakes (to taste - optional)
  • 2 cloves garlic, minced
  • 2 large shallots, thinly sliced
  • 1 pint cherry tomatoes
  • 2 Tbsp white or regular balsamic vinegar
  • 1-2 Tbsp honey
  • 2 tsp fresh thyme leaves
  • 2 balls burrata cheese torn

Instructions

  • Sprinkle the chicken breasts with salt and pepper. Wrap each piece with 2 large basil leaves, and then prosciutto, like an envelope. This should adhere fairly easily.
  • Place the eggs in a shallow bowl, and beat with 1 Tbsp water. In another shallow bowl, combine the panko with the grated parmesan. One at a time, dredge the chicken breasts through the beaten egg wash, and then the breadcrumb mixture, setting on a plate until ready to cook.
  • Heat a large cast iron skillet over medium heat, and add 2 Tbsp of olive oil with 1 Tbsp of butter - cook the chicken two cutlets at a time, flipping when golden brown, about 5 minutes per side. Finish the chicken and set aside to make the tomatoes. Add more olive oil and 1 Tbsp of butter for cooking the second round.
  • In the same skillet, add 2 Tbsp more of olive oil, and toss in the shallots, garlic and red pepper flakes, followed by the cherry tomatoes. Cook for several minutes until the tomatoes burst their skins and start to loosen a bit. Add the balsamic, a touch of honey, and the fresh thyme leaves. You should be left with a silky sauce surrounding the tomatoes.
  • To serve, plate each cutlet with a small mound of the tomatoes and sauce, and finish with fresh burrata and torn basil leaves. Enjoy!

Notes

This recipe is adapted from one at Bon Appetite, and then mostly from this one at Half Baked Harvest https://www.halfbakedharvest.com/basil-chicken-saltimbocca/
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