Lunch Recipes

Farmer's Market Lunch Recipes Main Dishes

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes

written by Ali

My blackened salmon fish tacos with tomatillo salsa and watermelon radishes hit just the right spot for culinary happiness this time of year. I’ve been thinking about cooking salmon for a while now. Salmon is one of those foods that only I eat in our household. Clay is convinced that salmon is just too fishy – I, on the other hand, am a fan. In the past year, I’ve been playing around with salmon recipes that are lunch friendly. In other words, they either don’t need to be heated up in the microwave or they can be heated up very quickly so that I don’t leave the break room smelling like fish.

I decided the way to go with the salmon this time was to spice it up, blacken it, and serve it with tangy tomatillo salsa. My original plan was to serve these with a bit of shredded red cabbage. However, as we were wandering the produce section of Whole Foods, I remembered that Whole Foods has a variety of spicy radishes that are in season right now, including watermelon radishes. Watermelon radishes are about the size of a small turnip, have a pale green skin and are intensely pink (like a watermelon) on the inside.

They are a type of daikon radish, so can tend toward spicy, though not overwhelmingly so. I happened to have extra lime on hand, so sliced half of the radish into sticks and doused it in half a lime and a bit of salt. The result was divine – the lime brings out the sweetness in the radish and the spicy compliments the salsa. If you can’t track down watermelon radishes, red cabbage would definitely do to add the crunchy note to these fish tacos.

Just for fun this week, I also took some photos of how I packaged the components for these for my lunch. I wanted to get everything into one dish, but the corn tortillas were just a bit too big, so they ended up in a plastic bag. Here’s the sequence of how everything got stacked, as well as what assembly at my desk looked like:

And the final product looking pretty:

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes
Serves 2
Makes 6 Tacos

Blackened Salmon
1 pound salmon
1 teaspoon smoked paprika
1 teaspoon ancho chili powder
1/2 teaspoon salt
½ teaspoon cumin
½ teaspoon coriander

Preheat the broiler. Place the salmon skin-side down on a baking sheet covered with aluminum foil. Combine all spices in a small bowl and stir well. Spoon the spice mixture evenly over the salmon and pat into the skin. Broil the salmon for 15-20 minutes or until the fish is flaky throughout.

Tomatillo Salsa
6 tomatillos, skins removed
1 small pepper (jalapeno or similar)
Juice from 1 lime
½ red onion
1 tablespoon cilantro, chopped finely
½ teaspoon salt

Dice the tomatillos, pepper, and red onion into small pieces. Add the lime, cilantro and salt and combine. Set aside.

Assembling the Tacos
Blackened Salmon, flaked into small pieces and pin bones and skin removed
Tomatillo Salsa
1 watermelon radish or ½ head of red cabbage
Juice from ½ lime
½ teaspoon salt
6 corn tortillas

Chop the watermelon radish into matchstick size pieces or chop up the red cabbage. Combine either vegetable with the juice from the lime and the salt.

Warm up the corn tortillas for a few seconds in a microwave or for a few minutes in an oven set to the lowest temperature.

Divide the blackened salmon among the six tortillas. Place the watermelon radish or cabbage over the salmon and then spoon tomatillo salsa over both. Enjoy!

August 30, 2016 0 comment

Farmer's Market Lunch Recipes Main Dishes Uncategorized Vegetarian

Beet Ravioli in Wonton Wrappers

written by Ali

This beet ravioli in wonton wrappers demonstrates my truce with beets. I know I’m not the only one who was forced to eat beets as a kid and found the absolutely revolting. It wasn’t until Clay and I joined a CSA when we lived in Southern Oregon that I even realized that beets come in more varieties than the boiled-to-death red kind. I also discovered through that experience that beets can be very versatile – they can be used in chocolate dishes (which masks the intense mineral flavor pretty well); they can be sliced thinly and eaten raw; and then can be baked into beet chips. They can also be part of many pasta dishes – from gnocchi to orecchiette to ravioli.

I used salt roasted beets with rosemary from Alexandra Cooks as the base for this recipe. The rosemary gives this a heavy hit of flavor. The recipe itself is fairly quick to put together, not counting the time it takes to roast the beets. I strongly advise cooking just a few of the ravioli at a time, as they can be a bit fragile and you don’t want to lose all of the beet filling. While the beet ravioli in wonton wrappers can be sauced with pesto or another pasta sauce, I’m fond of serving them with a drizzle of olive oil, a handful of walnuts, and some freshly grated parmesan.

Beet Ravioli in Wonton Wrappers
Serves 4

2 large beets, roasted or boiled (link to how to salt roast beets here)
1 cup grated parmesan cheese
18 wonton wrappers

With a potato masher or fork, mash the beets until they become a smooth mix. Add the grated parmesan cheese and mix well.

Place 9 wonton wrappers on a flat surface. Place 1 tablespoon of the beet filling in the center of a wonton. Repeat with the remaining beet filling and wontons.

Place a small bowl of water next to your work area. Have 9 more wonton wrappers nearby. Using your finger, moisten a ¼ inch around the edge of a wonton. Take a second wonton wrapper and place it over the wonton/beet filling. Press around the edges to ensure a good seal. Continue with the remaining wontons/beet filling.

When you are done, you can either freeze the ravioli or cook immediately. Bring a saucepan of water to a boil. Drop each ravioli into the water gently – cook no more than four at a time to avoid them sticking together or leaking. Cook for 2 minutes. Remove from the boiling water.

These can be served with pesto or with other pasta sauces. I’m a fan of drizzling with a little olive oil, tossing on a few walnuts and grating a little bit of parmesan over the top.

August 24, 2016 0 comment

Farmer's Market Lunch Recipes Salad

Fig and Prosciutto Salad with Creamy Parmesan Dressing

written by Ali

I decided to play with some sweet and salty this week in this fig and prosciutto salad with creamy parmesan dressing. We had three outrageously hot days here in the PNW followed by two very cool days. All of these ups and downs in the weather are screaming fall is coming – break out the pumpkin spice! Even my recipes this week are starting to move into fall flavors (just a little). Figs are a late summer fruit here in the PNW and I would buy them by the pounds if it were economically reasonable – I’m that much of a fig fan. Fortunately, I found a reasonably priced tray of figs at Trader Joe’s, so bought them, of course. The figs that weren’t immediately devoured as a late in the day snack went into this salad.

One of my fondest memories of living in Tularosa, New Mexico was the fig trees. We had two on the property we were renting – one small fig tree that produced large purple figs and one larger tree that produced an abundance of small green figs. I would delight in laying in the hammock under the four giant pecan trees in the backyard and occasionally picking a fig. When we finally land again someplace where we have a yard that’s our own, fig trees will be one of the first things I plant. There is something just luscious about the firm skin of the fig and the bright pink interior with its little crunchy seeds.

Fig and Prosciutto Salad with Creamy Parmesan Dressing
Serves 4

Creamy Parmesan Dressing
1 tablespoon lemon juice
¼ cup mayonnaise
½ cup buttermilk
¼ cup grated parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Combine all ingredients in a jar and place a lid on tightly. Shake vigorously until all the ingredients are combined.

Fig and Prosciutto Salad
One head of romaine lettuce, chopped or torn into bite-sized pieces
16 – 20 figs, each split in half.
4 slices of prosciutto
Creamy Parmesan Dressing

Divide the lettuce, figs, and prosciutto amongst four bowls or plates. Drizzle a tablespoon or two of dressing over each.

Enjoy!

August 23, 2016 0 comment

Appetizers Baked Goods Farmer's Market Lunch Recipes Vegetarian

Summer Squash and Goat Cheese Tart

written by Ali

I’m sure my readers have noticed me waxing rapturous about most vegetables that come my way, particularly throughout the summer time. The only summer veggie that I have a very indifferent relationship with is summer squash. I attribute it to the fact that summer squash has a propensity to become slimy when cooked, which is a texture I just can’t stand in food. That said, I really enjoy cooking with squash blossom flowers, and with that in mind, planted a summer squash plant about mid-way through the growing season this year. My logic was that it just wouldn’t produce fruit – I’d be diligent about plucking the flowers and using them.

Try as one might, it’s hard to be a prurient guardian of a vegetable’s chastity. My summer squash defied me and set out squash anyway. It turns out I had a yellow zucchini on my hands. I picked it before it became a giant and grabbed one of the smaller ones that was starting to grow, too. I decided finding a way to cook it very minimally would be the way to go, so sliced off about sixteen thin slices and set them aside for this goat cheese summer squash tart (the remainder was grated and made into zucchini coconut cashew muffins – recipe to come). It turned out so well that I almost regret not having more summer squash on the way. I’m already starting to envision planting several zucchini next year, thus starting a cycle of vegetable love and loathing all over again.

Summer Squash and Goat Cheese Tart
Serves 4

1 recipe rough puff pastry
1 very small zucchini or other summer squash
2 ounces goat cheese
1 tablespoon fresh thyme leaves
¼ cup walnut pieces (optional)

Preheat the oven to 425 degrees. Slice the zucchini into thin slices – you should have at least sixteen slices.

Roll out the rough puff pastry into a square that is 8 inches by 8 inches. Divide into four squares that are 4 inches by 4 inches. Place the squares on a parchment paper covered cookie sheet.

Place the zucchini slices in the middle of each square, 4 slices to a square. Divide the thyme leaves, goat cheese, and walnuts (if using) over the zucchini. You can fold up the sides of each square to create a border or use any leftover strips of puff pastry to do the same.

Bake for 20 minutes or until the puff pastry is a light golden brown.

August 16, 2016 0 comment

Breakfast Farmer's Market Freezer Meals Lunch Recipes

Squash Blossom Quiche

written by Ali

I planted one summer squash plant this year for one purpose alone: to have access to squash blossoms for this squash blossom quiche. Squash blossoms seem like they have become a thing, like kale and bacon. I suspect I was first introduced to the fact you could eat squash blossoms through reading Martha Stewart’s magazine, but I think the first time I actually tried one was at a coastal restaurant that served them stuffed with shrimp and cheese and deep fried them. At the same time, we had a farmer at our local market that would come to market each weekend with trays and trays of both baby zucchini and squash blossoms, so I decided to experiment and see what I could make of them.

The simplest preparation for these that I cook is to throw several into a quesadilla. The blossoms add a mildly peppery taste. The most complex preparation that I cook with these is this quiche. I really like the combination of egg and blossom, and this is a recipe that freezes up nicely, so is great for lunch with a simple salad to accompany it. It also makes a great weekend brunch recipe.

Squash Blossom Quiche
Serves 4

4 small potatoes (or 1 large)
1 tablespoon olive oil
5 eggs
1 cup milk
½ cup Swiss cheese (or other mild cheese)
1 teaspoon salt
Pinch freshly ground black pepper
4 or 5 squash blossoms, stamens removed

Preheat the oven to 400 degrees. Slice the potatoes to ¼ inch thickness. Layer them on a baking sheet covered in parchment paper and drizzle with the olive oil. Bake for 25 minutes or until both sides are slightly crispy.

Drop the temperature on the oven to 375 degrees. In a medium sized bowl, combine the eggs and milk and beat until combined. Add the Swiss cheese, salt and black pepper and stir until combined.

In a non-stick cake pan or pie pan, layer the potato rounds so that they overlap a bit and cover the bottom of the pan. Gently pour the egg, milk, and cheese mixture over the potatoes. The potatoes may float – they’ll settle into the bottom as the quiche cooks. Lay the squash blossoms on top. Bake for 40 – 50 minutes or until the egg is fully set (check for doneness by inserting a knife or toothpick into the middle of the quiche – if it comes out clean, the quiche is done).

August 4, 2016 0 comment

Farmer's Market Lunch Recipes Vegetarian

Veggie Spring Rolls

written by Ali

These veggie spring rolls are a great antidote to the lethargic days of late summer (even though summer can be very late in arriving in the PNW.) Now that the days are creeping into the high eighties and nineties and the dog and I both decide it’s time to lay in the grass and become solar charged, I have little interest in spending too much time in the kitchen. I’m also faced with the abundance of the season: the basil is on hyper-drive to produce, I have two bags of cucumbers in the fridge (read why here), and carrots and radishes are readily available in the farmer’s market. Spring rolls are a quick and easy solution.

Some tips: you’ll often read that spring rolls really need to be eaten the day they are made. I have had good experience, however, making up a few spring rolls the night before and taking them for my lunch. One trick I learned in most recent spring roll making venture is that you can separate each roll with a little bit of parchment paper so they don’t stick together. The rice wrapper does not adhere to the parchment paper, making it very easy to pull off each without tearing the wrapper.

The other tip is that while many spring roll recipes call for Thai Basil, if you don’t happen to have Thai Basil on hand, regular basil will do fine as a substitute. I made one batch with purple basil, which tasted great, but made for a slightly peculiar looking spring roll.

Feel free to experiment with what you put into your rolls. You could also add lettuce, jicama, asparagus, snap peas, and rice noodles. These can definitely be a catch all for whatever produce you have laying around.

Veggie Spring Rolls
Serves 2 – 3

1 or 2 carrots, peeled and sliced into matchstick sized pieces
1 cucumber, peeled, and sliced into matchstick sized pieces
3 radishes, sliced into matchstick sized pieces
1 package of baked tofu, sliced into pieces the size of the vegetables
1 bunch cilantro or basil
8 – 10 rice skin wrappers
Soy Sauce, Sesame Oil and Siracha for dipping sauce

Fill a pie pan or similar shallow dish with hot water (hot tap water is fine). Dip a rice skin wrapper in the water and let sit for thirty seconds or until the rice wrapper becomes pliable.

Place the wrapper on a plate and place several leaves of cilantro or basil in the middle. Place three or four of each of the vegetable sticks on top of the cilantro and basil. Place three or four of the baked tofu on top of the veggies. Take the bottom of the rice wrapper and fold up. Do the same with the top. Roll the remainder of the wrapper from one side to the other, making sure all the filling is tucked in.

Complete the above steps for the remaining rice wrappers, veggies, and tofu.

Serve with a mixture of soy sauce, sesame oil, siracha to dip.

August 2, 2016 0 comment

Baked Goods Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Baked Samosas

written by Ali

This week is another week of travel. I’m realizing how challenging it is to travel frequently for work and still be able to carve out time both to cook and eat a good lunch. I have a very late night drive back from my destination on Wednesday night, so decided I needed to have something on hand in the freezer for lunch at work on Thursday. I also had a half bag of baby potatoes that needed to be used, so between the two, opted to make baked samosas.

I spent about an hour on these on Sunday. I realized when I was half way into the process that it was going to take a bit more time that I had originally anticipated, so I queued up some music on Pandora, poured a glass of white wine (it was late afternoon), and rolled and stretched my dough, filling each one with this heavenly spiced potato, onion, and pea mixture. I had a bit more potato and pea mixture, so we used it in simple tortilla wraps for a snack. I think I may experiment at some later date with this mixture on a pizza – if I do, I’ll be sure to put it on the blog.

Baked Samosas
Makes 15

Dough
3 cups flour
4 tablespoons olive oil
2 teaspoons baking powder
2 teaspoons apple cider vinegar
1 cup cold water

Combine all ingredients and gently mix. If you need to add more water, do so a tablespoon at a time. The dough should be tacky, but you should be able to handle it with just a dusting of flour on your hands. Knead gently in the bowl until the dough is soft and sticks together. Refrigerate while you make the filling.

Filling
8 – 10 small potatoes
1 onion, diced
1 cup peas (fresh or frozen)
1 tablespoon olive oil
1 tablespoon grated or finely diced ginger
2 teaspoons garam masala
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper

Place the potatoes in a saucepan and fill with water just so the potatoes are covered. Bring to a boil and then reduce to a simmer, cooking until the potatoes are fork tender (about 45 minutes). Drain the potatoes, return to the saucepan and gently mash. Meanwhile, in a small frying pan, heat the olive oil and add the diced onions and the ginger. Cook until the onions are lightly browned. Add the onions, ginger, peas, and spices to the potatoes and mix thoroughly.

Assembling the Samosas
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Remove the dough from the refrigerator and split into thirds. Take the first third and roll it out on a floured working surface. The dough will be stretchy, so you may need to let it rest between rolling. Roll to about 1/4 inch thickness. Using a glass or round cookie cutter, cut the dough into circles. (I used an English Muffin ring that was 3 3/4 inches in diameter). Place a small scoop (about a tablespoon) of filling in the middle of the circle and fold over. Use your fingers or a fork to crimp the edges. Place each samosa on the baking sheet. You can snug them in together as they will not stick together while baking. Repeat until all the dough is used.

Bake for 20 minutes or until the samosas are lightly browned. Serve with chutney or on their own.

July 19, 2016 0 comment

Farmer's Market Lunch Recipes Vegetarian

Pesto, Tomato, and Mozzarella Pasta Salad

written by Ali

I’m humming On the Road Again as I type. This week, I’ve only seen my desk for two days and next week will be the same. What I’ve seen instead are meeting rooms, the Capital Mall in Salem, and one of the most-overpriced hotel rooms I’ve stayed in in a long time. I’ve also seen a lot of my car, listened to four episodes of NPR’s Ask Me Another, one episode of This American Life, and one episode of Radio Lab. In short, I couldn’t wait to get home to see my husband, the dog, the cats, and my comfortable bed. I also couldn’t wait to get home to cook up some of the abundance that’s been developing in my little urban container garden.

I planted four tomato plants this year and three basil plants, two Sweet Basil plants (I’m guessing these are Genovese Basil plants – they are the ones that Trader Joe’s sells) and one Spicy Bush Basil plant. The basil took a while to warm up to the idea of growing, but now that it has, I have a plethora of basil on my hands. In past years, I’ve used my handy Cuisinart to create pesto cubes that I’ve frozen, but one of my Cuisinart parts didn’t survive the move to the new house, and I just haven’t gotten around to try to figure out if I can easily replace the part. So – lots of Basil, no food processor, and a serious longing for pesto. Fortunately, I ran across a recipe for How to Make Pesto Like an Italian Grandmother from 101 Cookbooks (one of my all-time favorite blogs – honestly, probably the first cooking blog I ever read regularly).

I decided last night to make two-days-worth of a simple pasta salad. After a long drive home from Bend, Oregon, I retreated to the garden, harvested several bunches of both the Spicy Bush Basil and the Genovese Basil and started chopping. Hand chopped pesto is a lot easier than I thought it would be. I don’t have a mezzaluna, so used our sharpest kitchen knife and just chopped, chopped, chopped. I skipped the garlic cloves (I had face-to-face meetings with people in the afternoon – didn’t want to offend anyone with raw garlic breath), used a little bit of parmesan cheese and a handful of pine nuts. I chopped and chopped some more. When I was finished, it wasn’t the prettiest pesto ever (basil oxidizes so quickly), but it was the best smelling and tasting basil I’ve ever made. It’s the closest I’ve ever come to creating a pesto that I ate on our honeymoon in Rome – and I have the fondest memories of that pesto: it came from a corner grocery store and we ate it with handmade ravioli in the kitchen of the weird little villa hotel room we were staying at in a tucked away corner of the city.

This is less recipe than more a few suggestions about how to make a very simple, but very delicious meal.

Pesto, Tomato, and Mozzarella Pasta Salad

Dried or fresh pasta
Several handfuls of basil
A handful of pine nuts
Several large pinches of freshly grated parmesan cheese
Tomatoes
Fresh mozzarella (in water, though you could also use regular mozzarella or even more parmesan or another cheese all together)
Olive oil

Boil a pasta of your choice using as much dried pasta as servings you are planning to prepare. I used bow tie pasta since it’s what I had on hand. Chop up a tomato or two. Make the pesto by chopping up basil leaves, adding pine nuts and chopping, adding parmesan and chopping (see Heidi Swanson’s lovely full recipe here). Add the pesto to your pasta. Add tomatoes and cheese. Drizzle with olive oil.

I heated this up for just a minute in the microwave at work, just to take the chill off the pasta and the pesto, but not so long to fully melt the mozzarella.

Enjoy!

July 14, 2016 2 comments

Beverages Lunch Recipes

Green Power Smoothie

written by Ali

When life gives you beets, make a green power smoothie – this might just be my new motto. We’ve had a project going on for the past three months that has involved a lot of driving, a lot of weekends away from home, and, unfortunately, eating what feels like a lot of fast food. Since that project is pretty much over, I’m feeling like it’s time to detox. Fortunately, it is summer and the farmer’s markets are in full swing, which means I have an abundance of fresh produce in the fridge. This past weekend, in addition to first of the season tomatoes, I also came home with Chioggia beets and a bag of mixed kale greens (though the latter was by accident – I actually thought I was grabbing a bag of spinach). My first impulse with the beets was to recreate a beet tartin recipe I’d had in Bandon, but then I decided that would take too much work, so opted to create a smoothie instead.

Chiogga beets are wildly striped pink beets. They are a variety of beet that hails from Italy and they have a decidedly un-beety taste. In other words, a beet hater might find them more palatable than the traditional dark red beet. I’ll take beets in any form, but I do like the milder, sweet taste of the Chiogga for a smoothie. I hate wasting beet greens, so decided to wash up a handful and toss them in the smoothie too. And of course, I had that bag of kale greens that needed to be used up. We also brought home blueberries and thus, a power smoothie was born.

I made up freezer smoothie packs. This entails putting together some or all of the fruits and veggies for a smoothie in individual freezer bags and freezing them. It makes it easier to blend a smoothie a day for the week. I’m not a fan of including the greens in these, so left them separate and will add them as I go this week. I also added banana for a bit more flavor and to get some additional potassium in my diet. The most time consuming part of this is boiling the beets, but that’s a very hands-off process.

Green Power Smoothie
Makes 5 Servings

3 beets of any variety
4 bananas, peeled and chopped into chunks
1 pint blueberries
Several bunches of greens (kale, spinach, and/or beet greens)
Coconut water

Wash the beets to remove any major deposits of dirt. Add the beets to a large saucepan and cover with water. Bring them to a boil and let simmer for 45 minutes to an hour. You’ll know the beets are done when a knife or fork goes into them easily. Remove the beets and run cold water over them. When they are cool enough to handle, slip the peels off. Chop the beets into chunks.

To make smoothie packs, distribute the chopped beets, the chopped bananas, and the blueberries evenly into five freezer bags. Freeze.

When you are ready to make smoothies, add one frozen smoothie pack to about a cup of washed and de-stemmed greens in your blender. Add a half cup of coconut water and blend until smooth, adding more coconut water if needed to get a smooth consistency.

June 22, 2016 0 comment

Lunch Recipes Vegetarian

Roasted Tomato and Burrata Pasta Salad

written by Ali

When life gives you half an hour to make your lunch for the week, along with the first of the summer tomatoes and an abundant crop of basil, make Roasted Tomato and Burrata Bow Tie Pasta Salad. So if you follow me on Instagram, you may have noticed a number of beach-focused posts this past weekend. One of the greatest parts of living in this part of the PNW is that the beach is only two hours away, and I was fortunate to happen to have a meeting along the coast on Friday, which led to a night’s stay in Bandon, Oregon, a small tourist town along the southern Oregon coast. I ate seafood, picked up rocks and shells, and wandered along the beach. This meant, however, that Saturday was consumed with beach-time and driving, leaving just one day to run errands and cook on Sunday. I also realized, belatedly, that the Vancouver Marathon was happening on Sunday, which meant virtually no parking for the farmer’s market in Vancouver. This gave me a great excuse for going to a different market across the river in Portland – the Montavilla neighborhood market, where I found the first cherry tomatoes of the season. After having also crammed in shopping, a father’s day phone call, and a haircut, I was left with little time to be super kitchen creative.

Thus, bow tie pasta salad with roasted tomatoes, basil and Burrata cheese. Burrata cheese looks like a large round chunk of mozzarella. The difference is that the exterior is very mozzarella like, while the interior is filled with creamy curds that melt very nicely. It’s divine. Burrata was a rarity when we lived in rural Oregon, but here in the Portland area, it’s much easier to find. This recipe comes together very quickly and makes a great lunch dish. It would hold up well for a picnic, too.

Roasted Tomato and Burrata Bow Tie Pasta Salad
Serves 4

8 ounces dried bow tie pasta
15-20 cherry tomatoes
2 cloves of garlic chopped finely
2 balls of burrata
10-15 leaves of basil, torn into bite-size pieces
Salt to taste
Ground pepper to taste
Olive oil to taste

Preheat the oven to 450 degrees. Put the whole cherry tomatoes on a baking sheet or pie pan and drizzle with olive oil and sprinkle with the chopped garlic. Roast for 20 minutes or until the tomatoes are wrinkly and soft. Set aside and let cool.

Fill a saucepan about half way with water and bring to a boil. Add the pasta and cook according to package instructions. Drain the pasta.

Combine the drained pasta, the roasted tomatoes, and basil and toss. Tear the burrata into chunks and add to the pasta/tomato/basil combination. Add a pinch of salt and a few grinds of ground pepper and drizzle a little olive oil over the top.

This can be eaten as is, or left overnight in the fridge and reheated the next day – no more than a minute or two in the microwave.

June 21, 2016 0 comment

Newer Posts

Older Posts