• spinach mint pesto
    Dinner,  Lunch

    Spinach-Mint Pesto

    Who doesn’t like pesto? Its super flavorful and easy, but the real benefit: you can make so many different variations to give different flavors. This version was made for a weekend lunch and the goal was a light clean flavor. We went with a slight variation to our normal green mix to get that flavor. Traditionally, pesto is basil-based; basil is a very bold flavor and it has a tendency to change color quickly. Sometimes I like the basil flavor, but I wanted something a little more neutral. One of my other common greens is arugula. It provides a natural spiciness that gives pesto a great flavor. For a light…

  • spinach artichoke pasta
    Dinner

    Spinach & Artichoke Pasta

    The idea for this pasta started at a desire to figure out how to take spinach and artichoke dip, one of my favorite dips, and make a pasta out of it. I will admit that this is clearly not an original idea, just look at Pinterest. I wanted to make the recipe my own though so I didn’t consult any of those other ideas. My challenge was trying to keep the whole thing feeling light. Traditionally, spinach and artichoke dip is a heavy, hot, cheesy dip. While delicious, I didn’t want a super heavy pasta and I wanted a flavor that felt appropriate for spring. So to make sure that…

  • Prosciutto-Fig Crostini
    Appetizer

    Prosciutto-Fig Crostini

    Crostini are one of my favorite appetizers. They are super simple and scale really easily to feed just a couple or a crowd. Plus you can really make them with any flavor you want. You really just need flavors that combine well and compliment each other. One of the most basic and classic crostini options is bruschetta. Its simple, easy to make, and probably the easiest to assemble. In really you don’t even need to assemble them ahead of time, just put out a bowl of the topping and some toasted bread… done! While I love bruschetta, there are times I really want a different, unique flavor. When I add…

  • spicy sausage pizza
    Dinner,  Lunch

    Spicy Sausage Pizza

    This pizza is an amalgamation of different ideas we got when watching the Food Network. I can’t say that I really watch Food Network to directly make the recipes. But, you can learn a lot about new ingredients or techniques. This is primarily based on two very different hosts: Ina Garten and Giada De Laurentiis. Ina is honestly where I get some of my best recipe inspiration from. I love many of her recipes which have been a great jumping off point. Giada is an interesting cooking show host. She is actually a pretty good cook and has been a good way to find some ingredients. Generally though, her recipes…

  • Dinner

    Brown Butter Cream Sauce Pasta

    I have to say Rob has been on fire with his recipe ideas recently, this Brown Butter Cream Sauce Pasta being the most recent. Not sure where the idea came from (he’s not either), but it was a real winner. It reminded both of us of a cream sauce pasta from one of our favorite Italian restaurants in Old Town Alexandria, VA. That dish is a cheese stuffed pasta with a rich creamy sauce that is deceptively filling (maybe get 6 pieces of pasta, but its enough). I know I’ve seen brown butter used in a lot of baking recipes recently but not as much in the general cooking arena.…

  • chicken milanese
    Dinner

    Chicken Milanese

    Milanese is in theory a super simple way to prepare chicken or veal. In practice, Milanese can take many forms or techniques. Unfortunately, not all of those work as well as some others. Thankfully for all of you reading this, I have picked up a few tricks that work pretty well with a little trial and error. So, first the basics: Milanese is basically pan-fried breaded cutlets. Its effectively the Italian form of schnitzel. Typically, you will see Milanese as either chicken or veal and it tends to be served with a lighter side like the salad I paired this with. I dressed the salad with a mustard and champagne…

  • ina garten pasta
    Dinner,  Lunch

    Ina Garten’s Pancetta and Broccoli Rabe Pasta

    Right upfront, I am not posting a recipe for this one since it seems to be a cookbook only recipe from Ina Garten. We decided to make this Ina Garten recipe as an experiment on how to use broccoli rabe properly. We were looking through Ina’s Cook Like a Pro book for something to make for lunch. This recipe really caught my eye since it looked great and sounded simple. Thats the exact kind of pasta recipe I look for as a lunch. This is one of those super simple dishes that is really flavorful. This will be a great addition to our summer pasta rotation since its really light…

  • lemon tarragon pasta
    Dinner

    Lemon-Tarragon Pasta

    This Lemon-Tarragon Pasta is my first warm weather focused pasta of the year. I wanted to focus on bright flavors with a nice creamy pasta (one of my favorites if you can’t tell from like the 10+ recipes I have on the blog). What I really like is that once you master a base sauce, you can start throwing new meats, veggies, or herbs in there to really give a whole new recipe. This one started on the bones of a classic favorite of mine: my Bertucci’s clone pasta. Its a great simple cream sauce that you can make in varying proportions to lighten it up or make it much…

  • Skillet Lasagna
    Dinner

    Skillet Lasagna

    Lasagna is one of those comfort food classics that everyone probably grew up eating. Whether it was a Stoffer’s frozen version, a local favorite, Costco, or homemade, most kids probably had some version. Lasagna is probably the one of the more versatile and far reaching casserole classics. A traditional casserole style is great because it feeds a crowd and you can even make it ahead as a freezer meal. While delicious and classic, what has always made me dislike lasagna is the effort required. Individually the elements are pretty easy to make: meat sauce, pasta, and a cheese mix. The problem has always been the assembly; having to make all…

  • buratta pizza
    Dinner

    Pancetta-Burrata White Pizza

    I really love experimenting with pizza flavors. I find that a white/oil based pizza really opens up the possibilities for that since its a bit more of a blank canvas. I love trying to mix up the cheese options and play with the meat and other topics to come up with unique variations. This pizza was the result of a “what do we have in the fridge so that we don’t need to go to the store for lunch” pizza. I know that is a bit of a mouthful, but those meals sometimes just happen. I love to just work with what I have sometimes. There are those times where…