Summertime Pasta and Tomato/Cucumber Salad

Summertime Pasta Paula Smith 2 Tbsp. Olive oil 1/2 cup chopped red onion 1 package grape tomatoes 1/2 cup white wine 1 package Baby Spinach & Arugula 1 tsp. Weber roasted garlic & herb seasoning 8 ounces thin spaghetti, cooked al dente Pasta water 2 Tbsp. Each fresh chopped Italian parsley & fresh basil 1/4 cup shaved Parmesan In large skillet, sauté onion over medium high heat in olive oil for 2-3 minutes. Add tomatoes & cook until they blister & burst. Add wine & garlic herb seasoning, cook 1 minute. Add pasta, 1/2 cup pasta water, spinach & arugula. Toss until spinach & arugula wilt. Top with shaved Parmesan & herbs. Enjoy! Tomato Cucumber Salad Paula Smith 1 package Campari or Cocktail Tomatoes, quartered 1 English cucumber, cut in half & 1/4 inch slices 1/4 cup chopped red onion 1/2 cup Brianna’s Creamy Balsamic Vinaigrette Toss together, cover & chill 1 hour before serving.

PASTA E FAGIOLI

Pasta e Fagioli From my Kitchen Paula Smith 20 ounces Hot Italian Sausage 2 Tablespoons olive oil 1 red onion, chopped 2 stalks, celery chopped 1 cup shredded carrots 4 cloves garlic, minced 1/2 cup white wine 1 quart unsalted chicken broth 1 15 Oz. Can diced tomatoes 1 can red kidney beans 1 can Cannellini Beans 1 tsp. Kosher salt 1 tsp. Fresh ground pepper 1 Tbsp. Italian Seasoning 3 cups chopped kale For serving: 3 cups cooked ditalini pasta 1 cup shaved or shredded Parmesan 1/2 cup fresh parsley In large Dutch oven. Brown and break up Italian Sausage in 2 Tbsp. Olive oil over medium heat until cooked through. Add onions, celery & carrots. Sauté 5 minutes. Add garlic & cook 1 more minute. Add wine to deglaze. Cook 2 minutes. Add broth, tomatoes, both beans, salt, pepper and Italian Seasoning. Bring to boil, reduce heat and simmer for 30 minutes. Add kale and cook additional 10 minutes. While Soup is cooking, cook pasta to al dente. Drain. To serve, spoon pasta in bowl and ladle soup over. Garnish with Parmesan and parsley.

Fig Prosciutto Arugula Naan Pizza w/Balsamic Glaze

Fig Prosciutto & Arugula Naan Bread Pizzas w/Balsamic Glaze Balsamic Glaze: Bring 1/2 cup balsamic vinegar & 2 Tbsp. Honey to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally until Reduced and thickened. Set aside to cool to room temp. 2 Naan Bread 4 Figs Quartered 8 slices of prosciutto, halved 6 ounces fresh mozzarella, sliced 2 cups baby arugula Salt, pepper, olive oil. Preheat oven to 400 degrees. Place Naan Bread on Sheet Pan. Spray or brush lightly with olive oil. Season lightly with salt. Place quartered figs on bread, crunch 1/2 slices of prosciutto between figs. Top each with 1/2 of the mozzarella slices. Apply fresh ground pepper. Bake 8-10 minutes until cheese is melted. Toss arugula with 2 Tbsp. Of Balsamic Glaze and top each pizza. Can be served as a meal or cut in small pieces as an appetizer.

Lemon Strawberry Dutch Baby w/Ricotta Cream

Lemon Strawberry Dutch Baby w/Ricotta Cream https://www.halfbakedharvest.com/strawberry-dutch-baby/ From Half Baked Harvest 1/4 cup of granulated sugar Zest of 1 lemon 4 Tablespoons melted butter, divided 4 large eggs at room temperature 2/3 cup whole milk at room temperature (I used 1/4 cup half & half, filled to 2/3 cup with 1% milk) 2/3 cup all-purpose flour 1/2 tsp. kosher salt 2 tsp. Vanilla extract 2 cups fresh strawberries, sliced 8 ounces whole milk ricotta cheese 1/4-1/2 cup powdered sugar 2 tsp. Vanilla extract Preheat oven to 450 degrees. In a bowl, combine the sugar and lemon zest. Toss strawberries with 2 Tablespoons of the lemon sugar. Set aside. melt butter in 10” cast iron skillet over medium heat. (Use 2 Tbsp. In batter) heat remaining until starting to brown. Using electric mixer, combine eggs, milk, flour, salt, vanilla & 2 Tbsp. Melted butter until smooth & no clumps of flour remain. Pour into skillet with browned butter. Sprinkle 1/2 cup sliced strawberries over batter and then 1-2 Tbsp. Lemon sugar. Bake for 15 minutes until puffy and golden. Do not peek or Dutch Baby can deflate. Make the Cream. In food processor, pulse ricotta, powdered sugar, remaining lemon sugar & vanilla extract until creamy. Serve Dutch Baby with additional strawberries and dollop of ricotta cream.

Shrimp Rolls

MY Way, Paula... ADapted from a recipe by Katie Lee Beigl...

Shrimp Rolls My way, Paula... 2 - 12 Oz. Bags of Argentine Red Shrimp (thaw & steam) chill on plate in fridge for 1 hour... 6 Brioche Split Top Hot Dog Buns, buttered and toasted... 2 stalks celery, finely diced... 3 scallions, sliced thinly... 3/4 cup mayonnaise... 1 tsp. Dijon Mustard... Juice of 1 lemon... 1/2 tsp. Kosher salt... 1/2 tsp. Fresh ground pepper... 1/2 tsp. Old Bay seasoning... 2 Tbsp. Fresh parsley, chopped... Prepare shrimp & chill... Toast the Brioche Buns... Combine remaining ingredients and add shrimp, cut in half... Spoon generous amount into toasted buns and serve...