Roasted Broccoli

Ingredients:
2 heads of broccoli, cut into florets
3 garlic cloves
1 cup plain bread crumbs
1 cup parmesan cheese
1/2 cup olive oil
salt
pepper

Directions:
Preheat oven to 400 degrees.

Pour 1/4 cup olive oil into bottom of a glass pan.  Place florets into pan with flowery parts up.  Finely chop the garlic cloves and sprinkle over the broccoli. Sprinkle liberally with salt and pepper.  Then sprinkle the bread crumbs over the top of the broccoli tops.  Top with the parmesan cheese.  Lightly drizzle the remaining olive oil over the breadcrumbs and parmesan cheese.

Bake in the oven for 20-25 minutes or until golden brown.  Serve and Enjoy!

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Spinach Ricotta Flatbread

Ingredients:
1 pizza dough (homemade or store bought)
1/4 cup olive oil
1 cup ricotta cheese
1 cup fresh baby spinach leaves
4 garlic cloves
1 tsp crushed red pepper flakes
2 fresh basil leaves
2 tablespoons parmesan cheese

Directions:
Preheat oven to 450 degrees.  Roll dough out extremely thin.  About 1/8 inch thick.  You should almost be able to see through it.  I used a rolling pin and then stretched it further with my hands.

In a small saucepan, heat the olive oil, red pepper flakes, basil, and garlic cloves until the garlic begins to turn brown.  This will take about 5-10 minutes.  Don't let the garlic burn.

Lightly spray a nonstick baking sheet.  Put the dough on the sheet.  Bake the dough in the oven for about 3 minutes or until the top turns golden.  Then flip it over and bake for another 2 minutes.

Take it out of the oven and brushed the crust with the olive oil mixture.  Spread the ricotta cheese over the top and then sprinkle with parmesan.  Return to the oven for about 3 minutes.  Then sprinkle the top with the fresh spinach leaves and bake for another 5 minutes or until spinach begins to wilt.  Cut and enjoy!

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Potato Salad

Since I am not a huge fan of mayonaise on potato salad, I decided to make a version without mayo.  Not only is it healthier, but it can be served warm and doesn't need to be refrigerated so it's great for picnics and barbecues.  It has so much flavor and is very easy to make.

Ingredients:
2 pounds thin skinned potatoes (yukon gold, purple peruvian, or new potatoes)
1/2 red onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 tablespoon dijion mustard
1/2 cup olive oil
1/4 cup red wine vinegar
salt
pepper

Directions:
Chop the potatoes into about  1 1/2- 2 inch cubes.  Add potatoes to a pot with the garlic clove and fill with water 1 inch above the potatoes.  Put pot on stove and turn the gas on high.  Once the water comes up to a boil salt the water and continue cooking.  Total cooking time should be 20-25 minutes or until fork comes out without any resistance. 

In a large bowl, whisk the mustard and red wine vinegar together until they combine.  Then slowly whisk in the olive oil. 

Slice the red onion very thinnly and add to the mustard, vinegar, and oil vinegarette.  Chop the dill and parsley and reserve to the side. 

Once potatoes are fork tender, drain them and remove the garlic clove and add them to the mixture.  Stir gently and add in the parsley and dill.  Season with salt and pepper to taste.  Serve warm or chill and enjoy!

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Tomato and Arugula Salad

This is a great refreshing summer salad.  It goes on the side of anything, or add some chicken to make it a main course!  I served this with my Caprese Burger!  Enjoy!

Ingredients:
8 fresh plum tomatoes
2 cups arugula
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 basil leaves
2 tablespoons fresh parsley, finely chopped
salt
pepper

Directions:
In a bowl whisk together the olive oil and the balsamic vinegar vigorously until it comes together. 

Then cut the tomatoes into chunks.  I got about 8-10 chunks out of each tomato.  Add these to the dressing and stir.  Then cut the basil leaves into strips and toss in with the parsley.  Sprinle with salt and pepper.  If eating the same day, now is the time to add the arugula and stir.  If serving tomorrow let the tomatoes sit in the refrigerator with the sauce, but 1 hour before serving stir in the arugula. 

Let the entire salad sit for 1 hour in the refrigerator.  Then toss right before serving.  Enjoy!

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Pasta con Aglio e Olio (Pasta with garlic and oil)

Here is an easy, easy recipe that you can make using things you probably have around.  Ease doesn't always mean not very delicious, and here is a perfect example of this.  Enjoy!

Ingredients:

5 cloves of garlic

1/2 cup olive oil

pinch of red pepper flakes (optional)

1 lb long pasta (linguine or spaghetti work best)

1/2 cup parmesan cheese (about 2 handfuls)

salt

pepper

1 cup reserved pasta water

2 teaspoons chopped fresh parsley

1 whole fresh mozzarella (optional)

Directions:

Bring a large pot of water to a boil.  This will be for the pasta to cook in.

In a very large skillet, heat 1/2 cup of olive oil.  Chop garlic very fine.  The finer it is the more flavorful it will become.  Once oil is hot pinch in the red pepper flakes.  Be careful, these are very hot.  Then add the garlic.  Stir constantly so the garlic does not burn.  Once he begins to turn light brown lower the heat to low.  Burnt garlic is bitter and will ruin your dish. 

After water begins to boil, add a handful of salt to the water.  Add your pasta and stir.  Pasta will take about 8-10 minutes.  One minute before pasta is done, take out one cup of pasta water and reserve.  This water is a great thickening agent because of its high starch content.  Drain the pasta and pour into the garlic and oil.  Make sure the heat it still on low.  Using tongs, toss the pasta around while adding parmesan cheese and then pasta water.  Continue adding a little bit at a time of each until it is all gone and you see a thicker sauce.  Now you can add the parsley and 1/2 inch cubes of mozzarella cheese.  Continue tossing for about 1-2 minutes or until cheese slightly melts.  Finish with ground pepper.  Serve immediately and enjoy!

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