dinner

Bucatini with Roasted Eggplant and Cherry Tomato Sauce

September 5, 2017 2 Comments

Bucatini with Roasted Eggplant and Cherry Tomato Sauce turns fresh summer produce into a hearty dish that’s perfect for the transition to fall.

Yet again, I went a little crazy at the farm market and bought all the things. Much like the squirrels, who seem to know that summer is reaching its end, I’m running around stocking up on my fill of the season’s best; in my case, heirloom tomatoes and Fairy Tale eggplants.

We’ve had some chilly days over the past week here in New Jersey. I wore long sleeves and closed-toed shoes for most of Labor Day weekend! The cool evenings have begged for comforting dinners. How better to warm up than with a bowl of bucatini?

In this late-summer pasta dish, I make an heirloom cherry tomato sauce by sautéing the tomatoes with garlic until they burst. Tossed with roasted eggplant cubes, fresh herbs, and a grating of Ricotta Salata, this pasta is some of the best flavors of summer, wrapped up in a dish that’s comforting for fall….

Cajun Grilled Shrimp and Grits

July 12, 2017 6 Comments

Cajun Grilled Shrimp and Grits is summer comfort food at its best. Marinated grilled shrimp meet creamy cheddar grits and a drizzle of spicy scallion butter. (Heat level is totally customizable to your preferences.) Grab a fork and dig in!

I remember vividly the first time I had grits. It was during college in Richmond, Virginia, at the Jefferson Hotel’s legendary Champagne Brunch. After several trips from our table to explore the bountiful chafing dishes that lined the hotel’s Rotunda, I came across a dish of cheesy grits.

“Oh, polenta,” my half-Italian, child-of-the-North mind thought. I took a small scoop for good measure, and went on my way.

Back at the table, I took my first bite. And, I fell in love.

Despite looking quite like polenta, the texture was a bit different. The grits had more of a porridge-like consistency than I expected. They were also cheesier than any polenta dish I’d ever had, with a slight bite from the addition of what must’ve been an aged cheddar. When the yolk from my Eggs Benedict started mingling with the grits, I’m pretty sure I heard ethereal music in the background.

Ok, so it was probably the brunch harpist. But, the grits really were outstanding!

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Pearled Couscous Stuffed Peppers

April 24, 2017 5 Comments

These Pearled Couscous Stuffed Peppers can be served as an easy and delicious meatless main course, or a side dish. With spinach, white beans, parmesan, and a drizzle of lemon-chive vinaigrette they’re a satisfying vegetarian alternative to the classic ground meat and rice stuffing.

As much as I love snowy days snuggled up with hot chocolate, warm fires, and ultra-cozy headbands that somebody in this house likes to steal, I have been ecstatic to trade it all in for polo dresses, sandals, and dinners on the patio.

Not to mention all the fresh produce. Say hello to prime farmer’s market season, friends!

In the spirit of the warmer weather (it’s been a gorgeous 80 degrees in New Jersey), I made one of my favorite weeknight meals this past week: Pearled Couscous Stuffed Peppers.

I fill sweet, roasted pepper halves with toasted pearled couscous, baby spinach, parmesan cheese, and creamy cannellini beans. Topped with a little extra parmesan and a quick lemon-chive vinaigrette, this is the perfect dinner to enjoy al fresco with a cold iced tea or glass of your favorite white wine….

Beer Braised Corned Beef with Whiskey Mustard Glaze

March 16, 2017 7 Comments

Juicy beer braised corned beef, glazed with an irresistible mixture of brown sugar, whole grain mustard and whiskey, will take your St. Patrick’s Day celebration to the next level of deliciousness!

As I was sorting through my St. Patrick’s Day recipes last weekend, I was surprised to realize that I haven’t posted a corned beef recipe on the blog yet! It’s something we make every year, but also a dish with no shortage of recipes to choose from online.

A couple of years ago, we got in the habit of beer braising our corned beef instead of the traditional boiling method. It gave such a nice flavor to the corned beef and felt extra-festive for a St. Patrick’s Day celebration.

Of course, never leaving well enough alone, I swooped in this year with a spiked mustard glaze. We always serve our corned beef alongside the traditional mustards, so I figured, why not put that flavor directly onto the brisket itself?

This Beer Braised Corned Beef with Whiskey Mustard Glaze is a twist on the traditional corned beef dinner, and we loved it.