Zucchini and Quinoa Greek Lemon Soup

A fun, healthy take on the traditional Greek Lemon Chicken soup! The egg adds creaminess without too much unnecessary fat and the lemon gives such a fresh, happy brightness.

1/4 cup extra virgin olive oil

1 small yellow onion - diced

1 cup diced celery

1/2 cup diced carrots

3 green onions - sliced

Kosher salt and freshly cracked pepper

1 zucchini- chopped

4 garlic cloves - minced

2 bay leaves

1 teaspoon dried oregano

1/2 cup quinoa

4 cups chicken or vegetable stock

2 eggs

1 teaspoon lemon zest

2 lemons - juiced

Parmesan

Feta

Parsley

Heat olive oil in a soup pot and add the yellow onion, celery, carrots, and green onion with a sprinkle of salt and pepper. Cook until veggies are slightly soft - about 5 minutes. Add the zucchini, garlic, bay leaf, and oregano with another sprinkle of salt and pepper. Cook until slightly soft - about 5 minutes. Add the quinoa and stock. Bring to a boil and simmer until quinoa is cooked through - about 10 to 15 minutes. While quinoa is cooking, in a separate bowl add the eggs, lemon zest, juice, and a sprinkle of salt and pepper. Whisk together until smooth. When quinoa is cooked and soup is hot, add a couple of ladles of soup into the egg mixture and whisk together to temper the eggs. Add the egg mixture to the soup and stir together with two handfuls of Parmesan. Spoon into bowls and top with more Parmesan, Feta, and parsley.

Summer Squash & Parmesan Chowder

Think of your favorite chowder but full of end of summer veggies fresh from the garden. This soup gives both the lightness of summer and the heartiness of fall.

3 slices of bacon - chopped

1 tablespoon butter

1 onion - diced

4 garlic cloves - minced

2 chipotle peppers in adobo sauce - minced

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

Kosher salt and freshly cracked pepper

1 pound yellow squash - cubed

2 ears corn - kernels shaved off the cob

1/3 cup all-purpose flour

4 cups chicken or vegetable stock

1 cup of milk or half and half

1 1/2 cups freshly grated parmesan, plus more for serving

Heat a soup pot over medium heat. Fry the bacon until crisp then set aside to drain on a paper towel lined plate. Add butter to the pot with the bacon grease and cook the onion, garlic, peppers, and thyme with a heavy dash of salt and pepper until translucent - about 4 minutes. Add the squash and corn with another heavy dash of salt and cook until squash starts to soften - about 10 minutes. Add the flour and cook for a few more minutes - this gets the raw taste out of the flour and thickens the soup. Add the stock and milk. Bring to a boil and simmer. When ready to serve, stir in the parmesan. Taste for seasoning and add more salt and pepper if needed. Ladle into soup bowls and serve with more parmesan and bacon bits.

Shrimp ‘N Sausage Jambalaya Soup

Taking traditional, hearty comfort dishes and turning them into soups is one of my favorite ways to spin a recipe. If you love soup (and seafood) as much as I do, this “soupy” take on a classic Cajun dish will become one of your favorites this fall.

1 tablespoon + 1 1/2 teaspoons Cajun seasoning

1/2 pound unpeeled, tail-on shrimp

1/4 cup extra virgin olive oil

1 red or orange bell pepper - seeded + chopped

1 green bell pepper - seeded + chopped

1/2 pound fresh tomatoes - chopped

5 scallions - sliced, plus one for garnish

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1 teaspoon fresh thyme leaves

1 bay leaf

1/2 pound andouille sausage - sliced

1/4 cup tomato paste

2 cups chicken stock

1/2 cup uncooked white rice

2 tablespoons minced parsley

Sliced lemons, for serving

Bring 4 cups of water and the tablespoon of Cajun seasoning to a boil. Add the shrimp and cook for about 2 minutes or just until the shrimp turns pink and the tails curl. Using a slotted spoon, remove the shrimp and set aside to cool. When the shrimp cool, peel them. Save the shrimp water - DO NOT DUMP - you’ll use it as stock later. This gives your soup the best fresh seafood taste - you don’t want to skip this part!

In a soup pot, heat the olive oil over medium-high heat. Add the bell peppers, tomatoes, and scallions with a heavy dash of salt and pepper. Cook until the veggies soften - about 8 minutes. Add the garlic, thyme, and bay leaf. Cook for one minute. Add the sausage and sauté for a few minutes. Stir in the tomato paste until combined. Pour in the chicken stock and 2 cups of the leftover boiled shrimp water. Add the rice and bring to a boil. Simmer until rice is cooked - about 15 minutes. Stir in the parsley. Taste and add more salt and pepper if needed. Serve in bowls, topped with the peeled shrimp, sliced scallions, and sliced lemons.

Stuffed Bell Pepper Soup

If you’ve ever had a stuffed pepper, just imagine it in soup form - even more cozy and comforting. I include lots of Italian ingredients in this recipe to make it extra delicious!

1 tablespoon olive oil

1 pound ground meat of your choice

Kosher salt and freshly cracked pepper

1 onion - diced

1 red bell pepper - diced

1 orange bell pepper - diced

1 green bell pepper - diced

1 fennel bulb - stalks removed, diced

4 garlic cloves - minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flake

1 (28 ounce) can San Marzano tomatoes

1 (8 ounce) can tomato sauce

2-3 cups chicken or vegetable stock

1 1/2 cups cooked brown or white rice

*this amount is 1/2 cup of uncooked

3 cups spinach

2 tablespoons fresh minced parsley

1 cup shredded mozzarella and/or Parmesan

Heat olive oil in a soup pot over medium-high heat. Add the meat with a dash of salt and pepper. Cook until browned - about 8 minutes. Add the onion, bell peppers, and fennel with a heavy dash of salt and pepper. Cook until all veggies are softened - about 5 minutes. Add the garlic, Italian seasoning, and pepper flake - cook for one minute. Add the San Marzano tomatoes and mash them up with the back of a spoon. Add the tomato sauce and stock. Bring to a boil and simmer. When ready to serve add the cooked rice, spinach, and parsley. Taste for seasoning and add more salt and pepper if needed. Serve in bowls with lots of mozzarella and Parmesan! I do about 1/4 cup cheese per bowl!

Chai Spiced Crepes with Maple Cream

Breakfast is essential for holiday entertaining, especially if you have people staying in your home. These make-ahead crepes can be pulled out and re-heated all week, so they’re the perfect quick, easy breakfast! They also have a very holiday twist that the whole family will love - from the chai spice and the maple sweetness to the bright red fruits and the snowy dust on top, they’re perfect for this time of year! 

If you’ve never made crepes before, you will discover flipping them can be tricky for a novice cook and even for an experienced one (me!). I’ve never gotten down that whole wrist flip thing! That’s where my RAD USA non-stick pan has saved the day for me. It’s light, incredibly non-stick, and the best part is it has what I call a “flip lip” at the top - making flipping everything from crepes to omelets easy peasy! Everyone needs one of these essential pans in their cookware collection (P.S. - it’s the perfect gift for the cooks in your life. Read more about the Rad Pan and how to purchase it on their website: https://radusa.co.

Crepes: 

2 eggs

1 cup milk 

1/4 cup water 

2 tablespoons melted butter, plus more for greasing the pan 

1 tablespoon maple syrup

1 teaspoon chai spice (can be found on the spice aisle or you can make your own)

1/2 teaspoon pure vanilla extract 

1 cup all-purpose flour 

Pomegranates, for serving 

Apples, for serving 

Powdered sugar, for serving 

Cream:

1/2 cup plain yogurt

3 tablespoons maple syrup 

In a high-speed blender, add the eggs, milk, water, butter, maple syrup, chai spice, vanilla extract, and flour. Blend together until smooth - about 10 seconds. Place in the fridge for at least 1 hour - this helps the bubbles go down, which also helps keep the crepes thin and sturdy. Meanwhile, make the cream in a small bowl by mixing together the yogurt and maple syrup. 

Heat a small nonstick pan over medium-low heat and coat the bottom with butter. When hot enough, pour a about 1/4 cup of the mixture in the pan and swirl around until the bottom of the pan is covered and the batter is thin. Cook for about 30 seconds then flip and cook a few more seconds. Fold into triangles and set aside. Serve with pomegranates seeds, sliced apples, dusted powdered sugar, and the maple cream. 

*Crepes can be stored in air-tight containers in the fridge for several days. Just re-heat in the microwave for 30 seconds to one minute then garnish.

Smoky Chicken and Apple Cider Stew with Crispy Sweet Potato Spirals

When a chill is in the air, I can literally eat soup for every single meal. And sometimes I do! I’ve mentioned before, I have my go-to soups that I make on repeat including Paula Deen’s Chicken Noodle, Rachael Ray’s Why-The-Chicken-Crossed-The-Road-Santa-Fe-Tastic Tortilla, Ina Garten’s Tomato Basil, and my own Chicken Corn Chowder. I’ve run into a lot of soup recipes that are just ok, so I tend to keep those 4 on repeat. This one is unique, fun, and simply delicious! And it just may become the 5th one on repeat.

3 tbsps butter

1 large yellow onion - diced 

3 sticks celery - diced 

3/4 cup diced carrot 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced 

2 tablespoons flour

2 cups apple cider 

4 cups chicken stock, plus more for thinner soup

3/4 cup heavy cream

1/3 cup wild rice 

1 1/2 tablespoons liquid smoke 

1 tablespoon sriracha 

4 cups spiralized sweet potato

2 tablespoons olive oil

2 tablespoons corn starch

Breast meat from one rotisserie chicken - meat shredded, skin and bones discarded 

1/4 cup minced parsley 

Preheat your oven to 400 degrees. Heat butter in a heavy bottom soup pot over medium heat. Add the onion, celery, carrots, and a heavy dash of salt and pepper. Cook the veggies until softened. Add the garlic and flour and cook for 2 more minutes. Pour in the apple cider and scrape up the brown bits from the bottom of the pot. Add the chicken stock, heavy cream, rice, liquid smoke, and sriracha and bring to a slight boil. Simmer until rice is cooked - about 35 minutes. 

While the soup cooks, make the crispy sweet potatoes. On a parchment-lined baking sheet, toss together the sweet potato, olive oil, corn starch, and a heavy dash of kosher salt (they should be salty like French fries). Bake for 10 minutes then take out of the oven and toss around. Bake for another 10 to 12 minutes or until crispy. Take out and let sit - they’ll get crispier as they sit. Add the chicken and parsley to the soup and stir until combined. Taste for seasoning and add more salt and pepper if needed. Ladle soup into bowls and top with the crispy sweet potatoes. 

Whisky Pepper Jelly Glazed Rainbow Carrots

There are so many lovely, versatile ways to use pepper jelly and these carrots are stellar! I absolutely love Jacko’s Pepper Jelly out of Memphis. My great friend Lela Gerald is boss-gal to this fabulous company, and people truly can’t get enough of her pepper jellies - including myself. It’s absolutely to die for! I’ve been adding Jacko’s to several dishes lately that I want a slightly sweet yet spicy flavor to, and carrots came to mind for a great holiday side dish. A few things I love about this dish that I think you will to: 1) it’s a quick last minute add to a Thanksgiving or holiday menu, 2) it takes about 10 minutes to make, 3) it’s a stunningly beautiful dish that will light up your table! If these aren’t on your menu, add them now! For all the info on Jacko’s Pepper Jelly and where to purchase visit the website: https://www.jackospepperjelly.com.

4 servings 

4 tablespoons unsalted butter

3 bunches rainbow carrots - stems trimmed to 1/2 inch, cleaned, and peeled 

1 1/2 teaspoons kosher salt

1 teaspoon pepper 

2 tablespoons whisky

3/4 cup low-sodium chicken broth 

2 tablespoons pepper jelly 

Mint or parsley, for garnish (optional)

In a wide sauté pan, heat butter over medium high heat. When the butter is melted, add the carrots and toss until coated. Sprinkle in the salt and pepper then toss again. Add the whisky and chicken broth then partially cover with a lid. Let cook for about 8 minutes or until tender - but not mushy. Take off the heat. Stir in the pepper jelly until melted and lightly toss the carrots until coated in the pepper jelly. Plate and sprinkle with mint or parsley if desired. 

Crispy Prosciutto & Caramelized Onion Butternut Squash Lasagna

Ok, folks. I don’t know how else to say it: If this dish isn’t on your holiday table, you’re simply doing yourself a disservice. It’s been tested and approved by not only myself and my husband but also by clients and a Friendsgiving table of 10+ bloggers. Of all the dishes I made for Friendsgiving, this one won the favorite award. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions and a tiny bit of crunchy meatiness from the crispy prosciutto. You can forgo the prosciutto to make it vegetarian. You don’t want to do Thanksgiving or any upcoming holiday without this dish on your table!

6 to 8 servings 

5 cups cubed butternut squash

4 tablespoons olive oil

Kosher salt and freshly cracked pepper 

1 tablespoon unsalted butter, plus more for greasing

2 large sweet onions - sliced thin 

2 tablespoons maple syrup 

2 tablespoons minced sage

1 (16 oz) container whole milk ricotta 

1 cup Parmesan 

1 (8 oz) container creme fraiche 

1 teaspoon anchovy paste (or sub salt but I highly recommend the anchovy paste - trust me)

1/4 teaspoon nutmeg 

1/2 pound no boil lasagna noddles 

4 ounces grated fontina cheese 

8 ounces fresh mozzarella pearls or whole mozzarella torn into pieces 

3 to 4 ounces prosciutto - torn into pieces 

Preheat your oven to 350 degrees. On a large baking sheet, toss together the butternut squash, 3 tablespoons of olive oil, and 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly cracked pepper. Bake for 25 to 30 minutes or until soft.

While the squash cooks, heat the other tablespoon of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute. 

In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce - it should be thin but not watery. 

Turn your oven temperature up to 400 degrees then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spoon a thin layer of white sauce evenly into the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30 to 35 minutes or until golden and bubbly. 

Pumpkin Mascarpone Grits

I’m a bit of a stickler when it comes to grits. So much so, the grits in my cookbook are called “Don’t Be Ugly” Grits. What does that mean, you may ask. Years ago, my girlfriends would say “don’t be ugly” if I ordered grits, concerned that I would send them back if they weren’t creamy or salted properly. I have a hard time ordering grits in restaurants because unfortunately - more often than not - they’re not good. Two things grits should always be: creamy and salted properly, and restaurants get it wrong all too often. 

Over the years, I’ve tested grits a tremendous number of times and perfected the recipe just in time to put in my cookbook. Sometimes I switch up the cheese or add herbs or other ingredients, but the base recipe always stays the same. This particular recipe has a lovely fall twist - creamy pumpkin and subtle toasty sweetness from maple syrup. It’s the perfect side dish for Thanksgiving or throughout the entire crisp season! 

2 cups whole milk, plus more for thinning 

2 cups chicken stock 

1 cup stone-ground grits 

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon freshly cracked pepper 

8 ounces mascarpone cheese 

3/4 cup pumpkin purée

1 tablespoon maple syrup

2 tablespoons butter 

In a large saucepan, heat the milk and chicken stock over medium heat. When the liquid begins slightly bubbling, whisk in the grits slowly then season with the salt and pepper. Let the grits boil slightly then lower the heat. Cover and let simmer for about 15 to 20 minutes, uncovering and whisking occasionally. If they get too dry, thin them out with more milk. Stir in the mascarpone cheese, pumpkin purée, maple syrup, and butter until melted. Taste and add more salt if needed. The end product should be an extra-creamy consistency. 

*Make ahead tip: These can be made several days before, refrigerated, and reheated. Store them in the fridge, covered, in the pan you make them in. Reheat slowly. Once they’re warm, check the consistency. Add milk if they need thinning out - remember they should be served extra creamy. 

*Crock Pot tip: Once they’ve been reheated over the stove, you can keep them warm in a Crock Pot. Just transfer and set heat to low. 

Crispy Brussels Sprouts with Berry goat cheese & toasted hazelnuts

I’ll take a Brussels sprouts dish any way it comes - so long as they’re roasted and crispy. Roasting Brussels is the quickest, easiest, and most delicious way way you’ll ever eat them. It was also the turning point way of preparing them that took this veggie from one we all used to hate as kids to the trendy yumminess we know them as today. Once roasted, there are loads of toppings that work wonders on this dish from crispy bacon to dried fruit and beyond. This one is a “loaded autumn” version and has slid into the number one spot of my favorite ways to make these lovely little guys. This is the vegetarian version, but you’re more than welcome to add bacon to take them way over the top!

1 1/2 pounds (purple or green) Brussels sprouts - ends removed and halved

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly cracked pepper

4 ounces blueberry or cranberry goat cheese

1/2 cup toasted hazelnuts- chopped

1/4 cup dried cranberries

Preheat your oven to 400 degrees. Line a large sheet pan with foil. On the baking sheet, toss together the Brussels, olive oil, kosher salt, and pepper. Spread evenly, making sure not to overcrowd the veggies - overcrowded veggies will steam rather than roast. Roast for 20 to 30 minutes or until tender and crispy. If you want the tops extra crispy, turn the broiler on at the end for 2 to 3 minutes. Transfer to a serving bowl and crumble the goat cheese on top then add the hazelnuts and cranberries to finish.

Spiderwebbed French Onion Soup

The most adorable yet elegant Halloween soup you’ll ever see or serve in your life! These cuties are show stoppers for any dinner party. The soup, croutons, and cheese webs can all be prepped separately a few days ahead to save time. Just heat up, ladle in bowls, top with croutons and cheese, and your first course is done! 

4 to 6 servings

4 to 6 slices provolone cheese 

6 tablespoons rich, good-quality butter (I like Kerrygold)

3 large yellow onions - sliced thin

Kosher salt and freshly cracked pepper

2 small or 1 large bay leaf 

1 teaspoon finely minced fresh sage 

1 tablespoon balsamic reduction 

1/2 cup dry sherry

4 cups beef bone broth or rich beef stock 

1/2 baguette (I like sourdough) - cut into cubes 

1 tablespoon olive oil

Parmesan cheese 

Make the spiderwebs. Using a spiderweb stencil or picture from Pinterest and a pairing knife, lightly mark each slice of provolone to look like a spiderweb. Start in the middle, then go outward in several rows cutting triangles to make the webs. They do not have to be perfect, the more rustic, the better. * FYI: Don’t let this intimidate you. It may take a little bit of time (took me about 3 to 5 minutes for each). I cannot draw a straight line and did this! Set aside or refrigerate until ready to use.

Preheat your oven to 400 degrees. In a large Dutch oven or soup pot, melt butter over low heat. Add the onions and a heavy dash of salt and pepper. Cook low and slow for about 15 minutes until cooked down and translucent, stirring often. Add the bay leaf, sage, and balsamic reduction and raise the heat to medium. Let cook until caramelized, stirring often. 

Add the sherry to deglaze, scraping the brown bits off the bottom of the pot. Let reduce almost completely, about 4 minutes. Add the bone broth - more or less, depending on how thick you like your soup. Bring to a boil and let simmer until ready to eat. If making ahead of time, let cool down and refrigerate until ready to reheat and serve. When ready to serve, taste for seasoning and add more salt and pepper if needed. While soup is at a simmer, toss the bread cubes with olive oil and 1/2 teaspoon salt. Place in the oven and let bake until golden, about 10 minutes. Ladle the soup into mini Cocotte or oven safe soup bowls (4” or 1/2 quart). Stir a handful of croutons and handful of Parmesan into each bowl then top with the spiderweb cheese.

Side note: At this point, you can serve. The cheese will melt naturally into the soup. If you like a broiled top,  present the soups to guests, then broil the top for 3 to 4 minutes. The cheese will all melt together once it’s in the oven though! 

Brown Butter Halibut over Maple Chai Delicata Squash

I normally don’t like posting recipes I haven’t tested more than once. I know we live in a world now where content is key and we’re all supposed to post a ton of it. But when it comes to my recipes, I’ve always been very quality over quantity kind of gal. While I may be slow as a turtle to get recipes posted, the good news is, the recipes you do see have been tested and I will never post one that’s not knock your socks off delicious! Luckily, sometimes a recipe turns out perfectly the first time - this is one of them so I’m sharing it! 8 ingredients, under 30 minutes, and restaurant quality delicious! When I made this the other night, Tres’ reaction was, “This is one of the best dishes you’ve created in awhile.” 

2 servings 

1 delicata squash - cut in half lengthwise, seeds removed, sliced 1/4 inch 

1 tablespoon olive oil 

1 tablespoon maple syrup

1/2 teaspoon chai seasoning 

Kosher salt and freshly cracked pepper 

3 tablespoons butter 

2 Halibut filets 

Heat your oven to 400 degrees. On a baking pan, toss the squash together with the olive oil, maple syrup, chai, and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Roast for 12 to 15 minutes or until tender and golden. 

While the squash is cooking, heat the butter in a pan over medium heat and let sit without moving until it starts to get slightly golden. Increase the heat to high and wait for the butter to start smoking - don’t be alarmed if it starts to get really dark, it won’t burn once the fish hits the pan. Once smoking, add the fish and cook for 2 to 3 minutes on each side or until cooked through and flaky. Plate the squash, top with the fish, and drizzle brown butter over the entire dish. 

Creamy Feta Tomato Dip

Whip up this one-pot, stovetop to table dip in under 15 minutes! Inspired by a dish we had in Santorini, this dip is fresh, creamy, and simply delish. It’s perfect for game day or a dinner party appetizer, and it won’t last long. 

1 tablespoon extra virgin olive oil 

1/2 yellow onion - diced 

Kosher salt and fresh cracked pepper 

3 cups grape tomatoes - diced 

3 garlic cloves - minced 

1/2 teaspoon chili pepper flake (or to taste)

1 (28 ounce) can San Marzano whole peeled tomatoes - drained and crushed by hand 

2 tablespoons unsalted butter 

10 ounces traditional block feta cheese 

1/4 cup minced dill, plus more for sprinkling 

Pita, veggies, or crostini - for serving 

Heat olive oil in a medium cast iron pan over medium low heat. Add the onion with a dash of salt and pepper and cook until soft. Add the grape tomatoes, garlic, chili pepper, San Marzano tomatoes and bring to a boil. Simmer and cook for about 8 minutes - or until the tomatoes are completely broken down and most of the liquid is absorbed. Stir in the butter, half of the feta cheese, and the dill until completely melted and combined. Crumble the rest of the feta and more dill on top. Serve hot with pita, veggies, crostini, or all three! 

Heirloom Tomato, Corn, & Parmesan Soup

I say all the time, the only thing I like about summer is heirloom tomatoes. I have been so beyond ready for fall and soup season, but I’m still too hot for it so I’ve been trying to find ways to bring the best of both worlds together. This soup includes all the fabulous summer produce while bringing in a little bit of that fall vibe, I know we are all ready for! It’s clean, healthy, and so very flavorful. It will become a weekly staple until all the heirloom tomatoes run out! I promise!

1 tablespoon olive oil, plus 1/4 cup 

1 yellow onion - chopped 

2 green onions - sliced 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced

1/2 teaspoon red pepper flake

3 large heirloom tomatoes - chopped 

2 ears shaved corn kernels or 1 (14 oz) can corn - drained and rinsed

1 (14 oz) can cannellini beans - drained and rinsed 

2 cups vegetable stock 

1 large bunch cilantro- chopped 

Parmesan cheese - for serving

In a soup pot, heat one tablespoon of olive oil over medium low heat. Add the yellow onion and green onion with a heavy dash of salt and pepper and sauté until soft and translucent. Add garlic and pepper flake and sauté for one minute. Add tomatoes, corn, beans, and stock with another heavy dash of salt and pepper. Bring to a slight boil then simmer for at least 30 minutes. Add cilantro, a couple handfuls of Parmesan cheese, and the rest of the olive oil. Stir together. Taste for seasoning and add more salt and pepper if needed. Serve with more Parmesan cheese if desired. 

Grilled Veggies and Halloumi with EVOO

Next week, we leave for our first trip to Greece! While in Vegas a couple of weeks ago, we got ourselves warmed up at Estiatorio Milos, one of my favorite restaurants on the strip that serves authentic Greek food and is oh so fabulous. One of my favorite dishes there is grilled veggies and Halloumi with their amazing extra virgin olive oil. This recipe has been on repeat at our house because it’s simple, quick, and gives me an excuse to heat up the grill. Plus, it pairs famously with fish, which we happen to eat a ton of. I plan to eat ALL the Greek EVOO, Halloumi, and fresh fish next week, but until then, I’ll just be at home making this recipe every night!

4 servings

1 large red bell pepper

1 large orange bell pepper 

1 large purple eggplant

1 large zucchini

1 large yellow squash

1 (12 oz jar) artichoke hearts - drained

1/4 cup good-quality extra virgin olive oil, plus more for drizzling

Kosher salt and freshly cracked pepper

1 (8-9 oz) block Halloumi cheese - cut into 4 thick rectangles

1 teaspoon oregano

Heat grill to high heat. Slice the bell peppers into large, long chunks discarding the seeds. Slice the eggplant, zucchini, and squash horizontally into circles. Place all the veggies in a large bowl with the artichoke hearts. Add the olive oil and about 2 teaspoons salt and 1 teaspoon pepper (or to taste… you want to flavor these veggies well). Toss everything together until all the veggies are equally coated. On a small plate, drizzle the Halloumi with olive oil and sprinkle with oregano. Flip the cheese over and do the same to the other side. Grill veggies and cheese for about 3 to 4 minutes on each side or until charred. When ready to serve, drizzle everything heavily with more EVOO.

Marinated Mediterranean Picnic Salad

Cold salads are a must for summer. Whether it be pool parties, picnics, or barbecues, it’s always nice to bring something cold and refreshing to add to the festivities. This one uses fresh, Mediterranean flavors and the simple lemon vinaigrette it’s marinated in is a game changer. 

1/2 cup uncooked quinoa 

1 (12 oz) jar marinated artichoke hearts 

2 cups chopped arugula

1 1/2 cup marinated gigantes beans (see *cook’s note)

3/4 cup Kalamata olives - sliced in half 

3/4 cup shaved Parmesan 

4 ounces goat cheese - crumbed 

Juice of 1 lemon

1/3 cup olive oil

Kosher salt and freshly cracked pepper

Cook the quinoa according to the package directions. Let it cool then transfer to a large salad bowl or mixing bowl. Heat a grill pan to high heat. Drain the artichoke hearts. When the grill pan is hot, cook the artichoke hearts for 2 minutes on each side or until charred. Add them to the salad bowl with the arugula, beans, olives, Parmesan, and goat cheese. 

Make the salad dressing by whisking together the lemon juice, olive oil, and a dash of salt and pepper. Add to the salad bowl and toss until evenly coated. Taste and add more salt and pepper if needed. Refrigerate until ready to eat. Can be refrigerated for up to 2 days. 

*Cook’s note: Gigantes beans are giant white beans similar to cannellini beans. They can be found in the salad bar section at grocery stores such as Fresh Market and Whole Foods. If you can’t find them, you may substitute with drained cannellini beans. 

Spain-Style Garlic Head-On Shrimp

Just like in Spain, this tapas dish done the right way will blow your mind. This is the perfect, quick appetizer or dinner, once you get the hang of how to peel the shrimp and keep the head on them! Believe me, the head on makes all the difference in flavor. Watch my full IGTV video on Instagram @Andreas_Cooktales - I show you how to handle these little guys from start to finish, including the peeling and deveining process. This dish takes about 15 minutes from start to finish - including all the peeling and deveining!

2 servings for a meal • 4 servings for tapas/appetizer

20-25 head-on, tail on prawns or jumbo shrimp (easy to find at any international market)

Kosher salt and freshly cracked pepper 

2 tablespoons butter 

2 tablespoons olive oil 

5-6 garlic cloves - sliced 

1 teaspoon (more or less to taste) red pepper flake

1/4 cup white wine 

Zest and juice 1 lemon

2 tablespoons fresh minced parsley or cilantro

Grilled bread, for serving 

Working one shrimp at a time, use a small paring knife to cut along the length of the back of each prawn into each vein. Remove the vein, the shell, and the tail if you wish. Optional: At the top of the head, squeeze out the insides of the shrimp. Rinse well and pat dry. Sprinkle all shrimp with kosher salt and pepper on both sides and toss together. 

In a large sauté pan, heat butter and olive oil over low heat. Add garlic and pepper flakes and  cook for 45 seconds to 1 minute. Add the shrimp and cook for about 2 minutes or right when shrimp turns pink. Flip the shrimp, add the wine, and let reduce by half and shrimp cook on the other side - about 2 more minutes. Turn off the heat, zest and juice the lemon into the pan and toss together with the shrimp. Sprinkle with chopped or torn parsley or cilantro Serve tapas style at a party with a bowl close by to dispose of heads and shells. Also include bread on the side to sop up all the goodness! 

Heirloom Tomato & Smoky Mozzarella Quinoa Salad

A fun take on a caprese salad, the smoky mozzarella makes this salad to-die-for delicious! It’s the perfect summer side for a barbecue, picnic, or night in.

Watch the full video on how to cook this dish on my IGTV channel on Instagram @Andreas_Cooktales!

4 servings

Salad:

1 cup dry white quinoa

1 ½ pounds ripe heirloom tomatoes – diced 

Kosher salt and freshly cracked pepper 

1 pound smoked mozzarella cheese – grated 

10 oil-packed sun-dried tomatoes – minced 

1 cup chopped basil 

2 tablespoons minced parsley

 Dressing: 

2 minced garlic cloves 

1 teaspoon Italian seasoning 

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar 

¼ - ½ cup olive oil (I use half from the sun-dried tomato jar)

Kosher salt and freshly cracked pepper 

 In a medium saucepan, toast quinoa until fragrant over medium heat then cook with water according to package directions. When quinoa is cooked, add to a salad bowl with the tomatoes, a heavy dash of salt and pepper to season, mozzarella, sun-dried tomatoes, basil and parsley. Toss together and set aside. 

Make the dressing by whisking together in a bowl or shaking in a mason jar the garlic, Italian seasoning, Dijon, vinegar, olive oil, and a dash of salt and pepper. Pour over the salad and toss until completely coated. Taste for seasoning and add more salt and pepper if needed. 

Spring Vegetarian Pasta Trio

All three of these pasta dishes are so good, it’s more fun to make all three and share them. They’re all such show stoppers, you’re going to want to have a spring pasta dinner party to show them off. 

I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. For a dinner party of 4 to 6 people, I suggest doubling up the amount ingredients for all 3. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all are great at room temp (as most good pastas are).

 Angel Hair with Artichoke Pesto and Mint

 Pappardelle with Beet Sauce & Fennel Pollen Burrata

 Penne with Brown Butter Asparagus & Poppyseed

Angel Hair with Artichoke Pesto and Mint

This pasta can be whipped up in about 10 minutes and it’s simply spring in a bowl! A new, fun take on pesto using artichoke, plus fruity olive oil and the fresh taste of mint make this dish bright and so flavorful. My favorite part that really makes the dish spring-friendly are the delicate noodles - they’re light and won’t weigh you down. It’s a perfect pasta dish for the season. 

 *** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are). 

2 small servings, 1 large serving

Sauce:

1 1/2 cups artichoke hearts in oil - slightly drained

2 lemons - 1 zested, 2 juiced

3/4 cup fresh parsley leaves

1/4 Parmesan cheese

1/4 cup dry roasted macadamia nuts

1 large garlic cloved - chopped

Pinch red pepper flake

Kosher salt and pepper

1/4 cup fruity extra-virgin olive oil, plus more if needed

Pasta:

4 ounces angel hair pasta

Parmesan cheese - for topping

Mint - for topping

 In a food processor, combine the artichoke hearts, lemon zest and juice, parsley, Parmesan, macadamia nuts, garlic, pepper flake, and a heavy dash of salt and pepper. Pulse until combined but slightly chunky. Stream in the olive oil, continuing to pulse until it comes together in the consistency of a pesto. Set aside. 

Boil the pasta in salted water according to the package directions but watch closely and test every minute. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, and reserve the pasta water.  Add the artichoke pesto, some Parmesan, some mint, and a little pasta water (about 2 tablespoons) then toss all together. Serve topped with more Parmesan and more mint.