Panzanella Salad

  
This is the salad you make when you have a hunk of day old bread laying around. This one was inspired by Tartine, I used marinated artichoke hearts and added mozzarella.

Ingriedients:
1/2 lb day old bread cubed
1 jar of marinated artichoke hearts
4 oz parmigiano cheese, grated
2tomatoes 
1 cucumber, cut into small dice
1/2 red onion, minced
4 oz fresh mozzeralla, cubed
3 TBSP red wine vinegar
1/4 c olive oil
1 bunch of basil, torn into small pieces

Preheat oven to 400.

Drain the artichokes over a large bowl, reserving the marinate liquid. Place the artichokes in the bottom of a hear proof skillet. Toss the bread in the artichoke marinade, place on top of the artichokes, top with the parmigiano cheese and bake until brown 15 – 20 minutes.

Slice the tomatoes in half and sneeze out the seeds into a bowl. Then chop the tomatoes and place in a large bowl with the onion, cucumbers, mozzarella and basil. 

In the bowl with the tomato seeds and juice, whisk in the olive oil and vinegar. 

Let the bread mixture cool enough to handle, then toss with the tomotoes, toss with the tomato vinaigrette. Let rest for 5 minutes, then serve.

Serves 4.

Artichoke and White Bean Spread

  

I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!

Ingredients:

  • 1 16 oz can artichoke hearts, drained
  • 1 16 oz can white beans, drained
  • Zest and juice of lemon
  • 1/4 c parsley leaves
  • 1/4 c mint leave

Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.

Spread on your favorite bread, crackers or veggies

  

Roasted Artichokes & Asparagus

  
This recipe brings all the goodness of spring into a simple and easy to prepare dish. Thanks Cooking Light for the inspiration. If you have the time and the inclination you can use fresh artichokes, I’m too lazy so I defrosted a couple bags of frozen.

Ingredients:
1 lb frozen or canned baby artichokes
10 thin lemon slices
1 1/2 TBSP olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
2 TBSP butter, melted
4 TBSP chopped fresh flat-leaf
1 TBSP fresh lemon juice
1/2 tsp eash salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 450.

In a rinmed baking sheet toss together artichokes, 1 TBSP olive oil and lemon slices. Arrange in a single layer. Roast for 20 minutes until the artichokes begin to brown. 

Toss asparagus and remaining olive oil with the artichokes and roast 15 – 20 more minutes, stirring 2 or 3 times until asparagus is tender.
Add butter, parsley, lemon juice, salt, pepper and pine nuts, stir to combine.

Serves 8. 3 WW PP




Pasta with baby artichokes and Proscuitto

20131126-073343.jpg

Trader Joe’s has the most gorgeous pasta In for the holidays – of course I bought some! So I made tonight’s dish with this lovely pasta – ugh. If I were to use it again I would: cook the non colored pasta for 2 minutes, add a little olive oil and then add the colored and cook for 6 more minutes. Live and learn! Regardless this is an amazing dish and should be shared even if the pics aren’t the prettiest. This is the perfect weeknight meal, the sauce comes together while the water comes to boil.

Ingredients:
8 oz pasta
4 oz Proscuitto
1 c parley
1 14 oz can artichoke hearts, chopped
1 shallot minced
2 TBSP olive oil

Cook pasta according to package.

Chop Proscuitto and parsley in a food processor.

In a 12 inch skillet, heat oil over medium heat, add shallots and artichokes, cook for 5 minutes. Add pasta and Proscuitto mixture plus 1/4 c pasta water, combine.

Serves 4.

Pasta with Tomatoes, Olives, capers and Artichokes

20131025-055811.jpg

After a crazy day and a long week, I was about to reach for the phone for take out, when the new Patricia Wells cookbook arrived and saved me!!! I flipped to the pasta section and found this recipe and knew I had to make it now! Most of the items are pantry staples and the only change I made was using burrata instead of fresh mozzerella.

Ingredients:
10 oz penne
1 28 oz can Italian tomatoes in juice, chopped
1 TBSP fresh rosemary, minced
1/2 c olives, drained and sliced
1 jar marinated artichokes hearts, chopped
1/2 c capers, drained
1 tsp fennel seed
8 oz burrata, cut into bite size pieces
Red pepper flakes

Cook pasta according to package.

Combine everything except the cheese in a 12 inch skillet and cook over medium low heat, stirring occasional while the pasta cooks.

Add the pasta to the sauce, cook for 2 minutes so the pasta can absorb the sauce.

Serve topped wiry cheese and pepper flakes.

Serves 4.

20131025-055746.jpg

Porchetta Pizza

20130813-122808.jpg

What?!? Yup! Porchetta Pizza and its amazing! You can make your own porchetta or you can pick it up in the deli section of Costco. Something about pork on pizza that just feels right.

Ingredients:
1 round pizza dough
1/4 c pizza sauce
14 oz artichokes hearts, drained and quartered
4 oz grated Italian cheese, I used truffle and asiago
2 oz ricotta salata
4 oz olives, sliced
4 oz porchetta

Preheat oven to 500 with stone or steel inside.

Roll out dough, top with sauce, artichokes, cheese, porchetta, olives and ricotta salata.

Bake for 8 – 12 minutes until the crust is brown and the cheese is melted.

Serves 4.

Roasted Artichokes

20130707-082946.jpg

I love Artichokes!! This is the best recipe I’ve ever made – roasting really brings out the flavor and a little cheese, garlic and red pepper flakes makes it amazing!

Ingredients:
2 large artichoke hearts
6 cloves of garlic
Chili pepper flakes
Lemon, halves
Grated Parmesan cheese
Olive oil

Preheat oven to 400.

Use one piece of foil per choke that is large enough to seal it up. Place artichoke in foil, pull leaves apart and stuff with garlic, chili flakes and cheese- drizzle with olive oil and 1/2 the lemon juice. Wrap tightly and bake for an hour and 30 minutes.

Serves 2.

Pasta with Spinach and Speck

20121217-071316.jpg

This may be the best pasta I’ve made. Of course it is from the last issue of my subscription to Fine Cooking. I made a few tweaks by adding some artichoke hearts, using speck instead of Proscuitto and adding extra lemon zest.

Ingredients:
1/2 lb pasta
12 oz baby spinach
4 artichoke hearts, chopped
4 oz speck or proscuitto, chopped
4 oz mascarpone cheese
1/2 c parmigiano, grated
Zest of one lemon

Cook pasta according to package.

In a 12 inch skillet, over medium heat add 1/3 c pasta water and wilt spinach, add artichoke hearts, and cheese, reduce heat to low and stir until creamy. Add pasta and zest, stir until well combined.

Serves 2.

Pasta with Artichokes and Proscuitto

20121121-061814.jpg

Monday Monday… Yeah for Monday because in our house that usually means a nice comforting bowl of pasta! This one is packed full of flavor, sweetness from the proscuitto, salty parm cheese and a little acid from the marinated artichokes – yummy!

Ingredients:
8 oz fresh pasta
4 oz proscuitto, torn into small pieces
4 oz Parmesan, grated
2 small tomatoes, chopped (canned are on)
2 marinated artichoke hearts chopped (jarred with olive oil – 8 quarters)
Red pepper flakes
1/4 c parsley, chopped

Bring a large pot of salted water to a boil, cook pasta according the directions on package.

In a 12 inch skillet, cook tomatoes over medium heat, for about 2 minutes, until most of the liquid is a absorbed. Add artichokes and proscuitto, red pepper flakes and cook until proscuitto starts to crisp. Add pasta and a little pasta water, toss. Add cheese, toss and top with parsley.

Serves 2.

Roasted Asparagus & Artichokes with Brown Butter

20120430-111455.jpg

This was inspired by a recipe I found in Fine Cooking. I added some herbs and decided to roast the veggies rather than broil. The brown butter adds something special to this dish.

Ingredients:
12 oz frozen artichoke hearts, thawed
1 lb asparagus, sliced into 2 inch pieces
1 shallot minced
2 cloves of garlic minced
2 tsp olive oil
Salt & pepper
2 TBSP butter
2 TBSP dry vermouth
1 tsp lemon juice

Preheat oven to 425.

Toss asparagus, artichokes, shallots & garlic with olive oil. Roast for 20 minutes, stirring occasionally.

Melt butter in a small sauce pan over medium heat until it begins to brown about 1 1/2 minutes. Whisk in vermouth. Toss with asparagus and lemon juice.

Serves 4.
3 WW PP per serving.