10 results found.
10 results found.
Today’s recipe is a vision in green. This Silky Spinach Spaghetti features al dente strands of golden spaghetti coated in a rich emerald green spinach sauce topped with a creamy ball of burrata and finished with a sprinkling of arugula, crushed red pepper flakes, and black pepper. Talk about eating your greens, this vibrant platter of pasta contains nearly a pound of baby spinach. But don’t let the veggie content fool you. This dish tastes every bit as decadent as your favorite plate of carbonara. So let’s make it.
Okay, I know everyone and their dog is putting burrata on everything right now. And I realize this blog needs another burrata recipe like I need another hole in my head. But I just can’t say no to this beautiful, luxurious cheese. It’s so magical and visually impactful – it’s basically a food stylist and recipe developer’s dream. And in the summer? Well, come on, name me a more summer-friendly cheese. And yes, I realize burrata’s most frequent companions are tomatoes and peaches and here I am with all three on a giant sandwich. What can I say? I’m basic and so is this Peach Caprese Party Sub. But being basic doesn’t mean you can’t be delicious.
The day I posted a little teaser for this Spring Herb Quiche it snowed. I suppose I was trying to manifest spring through recipe development. But it’s about as effective as you would imagine it to be. But while I can’t control the late April flurries, I can put plenty of green on my table. Oh and buy armfuls of tulips. You have no idea what those blooms mean to Canadians with seasonal affective disorder. Today’s quiche is the perfect way to ease into the season. It’s loaded with fresh herbs and bright refreshing flavors but it also has enough richness to chase the early spring chill away. So let’s dig in.
I am completely aware of how uncalled for this Fried Burrata Salad is. Burrata is a decadent treat all on its own. So to roll it in potato starch, egg, and panko before deep-frying it is a, um, little much. But we are in the middle of February and Valentine’s Day adjacent, so I’d say a little indulgence is allowed, advisable even. So rather than question the virtuousness of this dish, let’s just make it, enjoy it, and move on with our lives.