Burst Tomato Galette with Zucchini, Corn, and Rosemary Parmesan Crust

You know how there’s always a song of summer? That one hit that gets played over and over and over again and only loses it’s charm in late August when you’re ready for leggings, Uggs, and oversized sweaters. (For what it’s worth, that song this year is probably Maroon 5′s This Summer’s Gonna Hurt, agree?) That’s what this galette is to me.

It’s everything I love about summer in one dish: fresh, sweet corn, zucchini, and tomatoes. And cheese. But that’s a year round staple.

I don’t know about you, but I especially adore warm tomatoes (grilled, roasted, sautéed – love ‘em). For some crazy and unexplainable reason, John won’t eat them. Warm tomatoes just ain’t his thing. His loss, for sure.

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So when he was recently out of town for work, I took full advantage and made this unbelievable galette. Guys, it was amazing. I can’t even tell you (but I’ll try). Like… one of the best things to ever come out of this kitchen. Continue reading Burst Tomato Galette with Zucchini, Corn, and Rosemary Parmesan Crust

Broccoli Cheddar Quiche

I remember the first time I made this quiche. It was approximately two hours before I made it a second time.

Seriously.

Broccoli cheddar quiche

It came together so easily and was so delicious that I decided to make a second one to freeze. Continue reading Broccoli Cheddar Quiche

Creamy Pasta with Kale, Mushrooms, and Garlic Scapes

I’m feeling a little overwhelmed by the amount of food we’re receiving through our CSA each week. To my great surprise, it’s been a struggle to work our way through everything.

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I wish I could say that we’re able to survive solely off the ingredients in our box, but I’m still making multiple trips to the store to pick up proteins, fruit, and random odds and ends to help complete dishes.  Continue reading Creamy Pasta with Kale, Mushrooms, and Garlic Scapes

Escarole with Italian Sausage and Yellow-Eye Beans

Let’s talk CSA.

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We’re currently in our fourth week of the season (so behind on blogging…) and I have to say — this is a heck of a lot harder than I thought. I imagined all sorts of amazing meals that would result from having someone else select local, seasonal ingredients each week. And while we’ve had some real winners come out, I wasn’t necessarily prepared for the overwhelming feeling of, “what the heck do I do with all these unfamiliar ingredients?” Continue reading Escarole with Italian Sausage and Yellow-Eye Beans

Roasted Pepper Pesto with Radicchio, Zucchini, and Corn

A week or two back I was killing time before picking my son up from preschool and stopped by a small Italian restaurant for lunch. This little gem, Pasta Vera in Greenwich, CT, has both a sit down area as well as the option to select salads, sandwiches, and other prepared foods from a display case to-go. I settled on a chicken sandwich (grilled and topped with arugula, roasted peppers, fontina, and pesto mayo), but because I like my carbs with an extra helping of carbs on the side I also got some pasta salad to sample.

The pasta was coated in a creamy roasted red pepper sauce and had fresh veggies mixed in. Aka: heaven.

The sandwich I could hold off on, but when it comes to pasta I have very little restraint. So…

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…five minutes later I found myself sitting in the back of my car sharing forkfuls of pasta with my 1.5 year old until, sadly, it was all gone.

One of us cried. Not comfortable divulging whom. Continue reading Roasted Pepper Pesto with Radicchio, Zucchini, and Corn

Panko-Crusted Salmon with Dill and Lemon

Simplicity. That’s what I’ve been after recently. I dream of nothing more than coming home to a clean, decluttered house, where all the kids’ toys are placed away neatly, the dog has magically learned to behave himself around guests, and — above all else — the skylight in our master bath has stopped leaking.

Salmon with lemon dill mayo

But alas, things don’t always go the way we’d hoped. Continue reading Panko-Crusted Salmon with Dill and Lemon

Strawberry Cheesecake Muffins

NEWSFLASH: Toddlers like muffins. Shocking, I know. So recently when I was trying to think of a special breakfast treat for the crew, cake in the form of a muffin seemed like an obvious winner.

Strawberry cheesecake muffins

And since fruit is good any time of day… and cream cheese is acceptable for breakfast… strawberry cheesecake muffins are clearly a healthy way to start your day. Feel free to nod your head in agreement. Continue reading Strawberry Cheesecake Muffins

Greek Salad with Grilled Lemon Chicken

So I did this thing last week that I’m not at all regretting. It involved ordering a half sheet of prepared lasagna from a local Italian market. And let me just say they do not shy away from cheese. What’s hilarious is that this half tray of lasagna was marketed as ’6 portions’. We’re just over halfway through and have already had three meals each for two adults and two meals for the kiddos. So… yes. We’re up to our elbows in lasagna. Anyway, this recent influx in carbs and dairy has left me wanting something a little lighter and perhaps a bit more green mixed into our diets. Which is perfect because I have been craving Greek salad for weeks. I think it’s the olives and feta that are calling my name. I could eat salty, briny foods all day every day.

Anyway, my love for this salad runs deep. If you don’t normally make dressing yourself, go out on a limb and give this one a try. The homemade Greek dressing is unbelievably delicious, and honestly if you’re looking for some lighter fare, this is your meal.

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Continue reading Greek Salad with Grilled Lemon Chicken

Asparagus and Ricotta Tart

Spring means one thing: fresh asparagus. Okay fine, it also means flowers and rainy days and the beginning of grilling season. But mostly, it’s about fresh local asparagus popping up in markets again. So when I came across this recipe for an asparagus and ricotta pizza last week, I could not resist. I mean hello, don’t you sound absolutely delicious?

I’m trying hard to use up leftovers and clean out the freezer every now and again, so this white pizza quickly transformed into a white tart (I always make more than one tart dough at a time, and lo and behold, there was one waiting to be used up in the freezer), and man am I glad it did.

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Continue reading Asparagus and Ricotta Tart

Single Serving Chocolate Chip Cookies

I have always wanted to love those recipes for cookies, cakes, brownies, etc. in a mug. The idea is genius. Whip ingredients in a small, microwaveable mug or bowl, wasting no more than three minutes to bring it all together, zap in the microwave for another couple of minutes, and voila! Dessert for one. The sad truth is that they’re just not very good. At least none of the recipes I’ve tried (and I’ve attempted maybe a dozen or so variations). When you want warm, gooey cookies (or brownies, or cake, whatever it is), most of those quick-fix mug desserts are just… not satisfying.

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So today I branched out. Instead of a three minute microwaveable fix, I tried a single serving, fresh, hot out of the oven, chocolate chip cookie recipe. And the results? Pretty damn good. Continue reading Single Serving Chocolate Chip Cookies