Salami Caprese Salad

This salad is clearly an oxymoron. It is hearty, yet light. No matter. The combination of flavors are fresh and dee-lishous! And it's such a pretty salad to bring to a potluck or when guests come over. I would wait to drizzle the balsamic vinaigrette on top of it until right before serving so the mozzarella cheese stays nice and white to contrast the beautiful colors in the salad. And voila! You have the perfect lunch or side dish.

Salami Caprese Salad
Serves 4

Ingredients
For the pasta salad:
1 container fresh mozzarella cheese balls (8 ounces)
1-1/2 cups cut sweet grape, teardrop or cherry tomatoes
16 slices of salami
2 tbsp. of olive oil
1/3cup thinly slice basil
1/2 cup cooked small size penne pasta

For the balsamic vinaigrette:
2 tbsp. balsamic vingear
1/4 cup olive oil
2 tsp. brown sugar
2 dashes garlic powder
3 dashes ground black pepper
3 dashes salt

Directions
For the pasta salad:
Boil water in a medium size pot and add the pasta. Let cook until al dente (approximately 10 minutes) and then rinse, and set aside.

Drain the liquid out of the container of mozzarella cheese. Add the mozzarella cheese to a large bowl.

Cut the tomatoes in half width-wise, and add to the bowl.

Then cut each piece of salami into 6 triangular pieces (like you would cut a pizza), and add to the bowl.

Next add the pasta, olive oil and salt and pepper to the bowl.

Gently stir all the ingredients together so that the pasta is coated with the olive oil, salt and pepper.

Top with the thinly sliced fresh basil.

For the balsamic vinaigrette:
Add all of the ingredients in a small bowl and whisk together.

Just before serving, drizzle the vinaigrette on top of the salami caprese pasta salad.

Penne with Tomato Sauce, Arugula and Parmesan

My kids love pasta. Red sauce, green sauce, no sauce - doesn't matter. Linguine, shells, spaghetti, penne or farfalle - you name it, they'll eat it. Thankfully, I have this recipe in my back pocket for those days when I'm running late and need to put together dinner in a snap. It's tasty, kid-approved and doesn't get much simpler than this.

Penne with Tomato Sauce, Arugula and Parmesan
Serves 4


Ingredients
Pasta:
1 lb. penne pasta
Kosher salt

Sauce:
3 tbsp. canola oil
1 medium onion, finely diced
3 cloves garlic, finely chopped
2 28-ounce can San Marzano tomatoes
Sugar, if needed
1/4-1/3 tsp. red pepper flakes (depending on how spicy you like it)
4 ounces baby arugula
Fresh basil leaves, torn
1 cup freshly grated parmigiana cheese
Salt and freshly ground black pepper

Directions
For the pasta: 
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of kosher salt. Stir in the pasta, cover the pot and bring to a boil. Cook until just slightly under al dente (it will continue cooking in the sauce about, 8 minutes). Remove 1 cup of the pasta water and reserve. Drain the pasta well.

To make the sauce:
Heat the oil over medium-high heat in a large high sided saute pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and half of the reserved juice and bring to a simmer, cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the chili flakes and continue cooking until thicken, about 25 to 30 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.

Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water, if needed and add 1/2 cup of the cheese. Stir in the arugula and herbs. Transfer to a platter and serve with the remaining cheese on the side.

Pad Thai Noodles

Believe it or not, one of my favorite Pad Thai Noodles can be found in none other than the San Diego Zoo. Yes, you read that right. I did indeed say the San Diego Zoo. By no means was it authentic Thai noodles, but it had just the right amount of peanut-y taste that I knew I could replicate at home without presuming to be a world-class Thai chef. And might I add, it turned out all right. This recipe is simple and flavorful. What more could you ask for?

Pad Thai Noodles

Serves 4

Ingredients

8 ounces dried rice noodles
4 cloves garlic, optional
2 ounces (about 1/4 cup) fish sauce
2 ounces (about 1/4 cup) tamarind concentrate
1/2 – 1 teaspoon ground chili pepper
1 teaspoon ground white pepper
1/3 cup roasted peanuts, crushed or finely chopped
4 ounces palm sugar
4 eggs
8 ounces meat (shrimp or chicken)
8 ounces firm tofu
8 ounces bean sprouts
2 bunches scallions
1 lime

Directions

Prepare all your ingredients ahead of time. Soak noodles in warm water for 30 mins. Rinse bean sprouts and scallions. Drain and cut 8 oz. of tofu and about 8 stalks of scallions (use green parts) into 1-inch long sticks. Dice garlic and cut lime into quarters. Crush or chop peanuts. Take out 4 eggs.

For the sauce, heat a small pot on medium. Mix tamarind, palm sugar, fish sauce, 1/4 cup of water and chili pepper, to taste depending on spice tolerance. Stir and crush sugar until fully dissolved and turn off heat.

When noodles are soft enough (but still slightly harder than al dente pasta), rinse them in cold water and drain. Make sure all of your ingredients are set up and divided into equal portions. Note: You’re cooking one portion at a time. Add 2 tbsp. oil to a wok or large non-stick pan. Heat on medium-high, until very hot. Add chicken (if using) and cook for 1 min, then add tofu and garlic. Cook for about 45 secs, stirring frequently. Garlic should now be brown. Stir in noodles, then add 3 tbsp. of sauce mixture. Coat noodles and meat well and stir vigorously to keep noodles from sticking. After about 2 mins, taste noodles to check if they’re soft enough. If not, add 2-3 tbsp. of water and continue to cook for a little longer.

Add shrimp (if using) and combine with noodles. Push everything aside creating an empty space in the middle. Crack an egg, wait 15 secs to set, then mix into the noodles. Sprinkle some white pepper, add bean sprouts and up to 1 tbsp. more sauce. Stir everything for 1 min, then add scallions. Turn off heat and toss. To serve, top with crushed peanuts, dried onions and a generous squeeze of lime juice.
 

Fettuccine with Mushroom Marsala

I love chicken marsala but sometimes I just don't want the chicken. I just want the mushrooms and sauce. And I want it everywhere! Thankfully, I have this recipe to quell my addiction. Chock-full of mushrooms and an oh-so-good-and-tasty sauce, this will probably land in your weekly dinner rotation in no time.


Fettuccine with Mushroom Marsala 
Serves 2


Ingredients
1/3-1/2 lb fettuccine
1 tbsp olive oil
1 tbsp butter
1 large shallot, minced
1 large clove of garlic, minced
8 oz assorted mushrooms, sliced
1/3 cup Marsala wine
1/3 cup chicken stock
Juice of 1/2 lemon
1/2 tsp of cornstarch (blended with water)
1/3 cup heavy cream
several sprigs of fresh thyme, leaves stripped from the stalks
salt and fresh cracked pepper
Chopped parsley 
Freshly grated Parmesan for garnish 


Directions
In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.


Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender.  If the pot seems too dry, add a little more olive oil.


Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.


Let the sauce simmer and reduce for a few minutes.  Sprinkle in a dash of cornstarch (blended with water) and blend in.


Add in the cream, and bring back to a simmer.  Check for seasoning and set aside while you cook the fettuccine.


When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.

Spicy Thai Noodles

Here’s the perfect lunch that can be made the night before. It tastes especially good served cold. The dish is called spicy Thai noodles so if you use two tablespoons of crushed red pepper, it will be spicy. Don’t say I didn’t warn you. But mark my words; this dish is absolutely dee-licious!

Spicy Thai Noodles
Serves 4

Ingredients
1 box linguini or angel hair pasta
1 – 2 tbsp. crushed red pepper
¼ vegetable oil
½ cup sesame oil
6 tbsp. honey
6 tbsp. soy sauce
Green onions, cilantro, peanuts and toasted sesame seeds, for garnish

Directions
Boil noodle; drain.

Chop green onions, cilantro and peanuts.

Heat both oils and crushed red pepper over medium heat in a small pan. (Note: 2 tbsp. makes the dish very spicy.)

Strain out pepper and reserve oil.

To oil, whisk in honey and soy sauce.

Toss mixture with noodles.

Refrigerate overnight or until cold.

Before serving, top each individual serving with green onions, cilantro, peanuts and toasted sesame seeds.

Serve cold. 

Bucatini with Cherry Tomatoes, Pancetta & Basil

You’ve probably noticed that my new go-to ingredient is pancetta. What is pancetta? Its Italian bacon that is salt cured and pairs well with soups, salads, pasta. Yum! Sometimes the best recipes are born in an instant. This is one of those times. When hunger and inspiration collide, you get this – bucatini with cherry tomatoes, pancetta and basil. Yum!

Bucatini with Cherry Tomatoes, Pancetta & Basil
Serves 2 to 3

Ingredients
½ pound bucatini (or other dried strand pasta)
Salt
2 thick slices of pancetta
Olive oil
2 cups cherry tomatoes (left whole if small; halved or quartered if large)
3 cloves garlic, thinly sliced
Red pepper flakes, to taste
1/2 lemon, juiced
1/4 cup white wine
1 tablespoon basil, minced, for serving
Parmigiano reggiano, for serving

Directions
Bring a large pot of water to boil. Salt the water generously and add the pasta. Cook until al dente, drain and reserve a 1/4 cup of the pasta water.

Meanwhile, heat a large skillet over medium heat. Add the pancetta, as well as a glug of oil, if the pancetta is sticking to the pan. Cook until the pancetta is crisp, and add the garlic and pepper flakes (I used a couple big pinches). Stir and cook for 30 seconds or so, until the garlic is fragrant and lightly golden. Add the tomatoes, and cook until the tomatoes have softened and begun to burst. Add the lemon juice and wine, lower the heat and simmer until the pasta is drained. Salt to taste, if necessary (my pancetta was nice and salty, so I didn’t need it).

Add the drained pasta to the tomato mixture and toss to coat the pasta. If the sauce is on the dry side, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Transfer the pasta to a large platter or bowl, top with basil and cheese, and serve.
 

Baked Ziti

This dish was invented in a pinch. Once we tried it (and loved it), I kicked myself for not writing down an approximation of the recipe. I finally cobbled a recipe from memory.

This is basically a hybrid of lasagna and baked mac. This recipe takes the best traits from its predecessors (baked mac’s tubular pasta, perfect for its sauce-trapping crevices and lasagna’s lovely marriage of zingy tomato sauce and creamy, rich cheeses). Yeah, I know... You’re welcome.

Baked Ziti
Serves 4 to 6 hearty helpings

Ingredients
1 pound of ziti, rigatoni or other tubular pasta
1 thick-cut slice of pancetta, diced
1 onion, diced
3 cloves garlic, minced
1 28-ounce can of crushed tomatoes
1 8-ounce container of mascarpone
1 tablespoon red wine vinegar
1 box/bag of fresh baby spinach
1 ball of fresh mozzarella (approximately 8 to 10 ounces), thinly sliced or torn into shredded-like pieces

Directions
Preheat the oven to 450 degrees. Grease a baking dish (a 9 x 13-inch pan, 2 quart baking dish or similarly-sized dish will work).
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Bring a large pot of water to a boil. Add a couple big pinches of salt to the water, add the ziti and boil until the pasta is still shy of al dente. Drain the pasta, return it to the pot and set aside.
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Meanwhile, heat a large, deep skillet (or sauce pan) over medium heat. Add the diced pancetta and cook until the pancetta is browned and has let off some grease, about five minutes. If the pancetta sticks to the pan, add a little olive oil. Add the diced onions and minced garlic; cook for a few minutes, stirring. Add the tomatoes to the onion/pancetta mixture and cook over low heat for about 10 minutes. Add the mascarpone and vinegar to the tomato sauce, stirring until the cheese has completely melted. Add the spinach to the pan (you may need to do this a little at a time, depending on the size of your skillet), stirring until the spinach has wilted. Salt the sauce to taste, if necessary.
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Pour the tomato-spinach sauce over the reserved/cooked pasta. Stir to coat all the pasta with tomato sauce. Transfer the pasta to the prepared lasagna pan, spreading the pasta evenly in the pan. Top with the mozzarella, scattering the mozzarella evenly over the pasta.
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Bake the pasta, uncovered, for 25 to 30 minutes, or until the sauce is bubbling a bit at the edges and the cheese is golden brown. Let cool in the pan for 5 minutes or so before serving.