Yes, yes, I know pasta salad has been done a million times, however this is a different take on the boring, generic pasta salad that we’ve come to loathe. I use a basil, mint pesto as the base for this dish and once you have some on hand (and I definitely recommend that you do, especially in the summer), you can pull this together in no time. There is wonderful flavor and texture in every bite and it’s even better the next day.

Feel free to vary the ingredients to your liking and use what you have on hand. Given that it has mint, tomatoes, kalamata olive, pine nuts and feta, I would say that it’s a loose adaption of a greek pasta salad. I have not given specific amounts here, because you can be very flexible with this. Personal preference and availability of ingredients definitely play a big part in pulling this together. Don’t be afraid to add more of those things you love or have an abundance of. Alternatively, if you don’t like a certain ingredient, then just leave that out.

INGREDIENTS
basil mint pesto
extra virgin olive oil
1 lb. mini farfalle pasta or other small pasta, see note below
cherry tomatoes, halved
kalamata olives, pitted, sliced in half
toasted pine nuts
kosher salt & fresh ground pepper
feta cheese, crumbled or cubed
fresh basil & mint, julienned

DIRECTIONS
First, cook the pasta, according to the package directions and be careful not to overcook it. No one likes a mushy pasta. Meanwhile, if you don’t already have some on hand, make the basil mint pesto, which should only take about 8-10 minutes.

Next, drain the pasta and while still warm, add some of the pesto and stir to combine. Again, no specific amount; if you like a stronger flavor, add more, but taste as you go. I often add a drizzle of olive oil and a bit of the olive brine for additional flavor. Then, add the tomatoes, olives, pine nuts, stir to combine and season with salt and pepper. Remember, the feta is a bit salty, so be careful with your salt.

Finally, add the feta cheese, the julienned basil and the mint. If too dry, add another drizzle of the olive oil and/or another drizzle of the olive brine.

NOTES
I add the feta cheese at the very end, because I don’t want it to break down and get mushy. I also reserve some of the fresh herbs for sprinkling on top, just before serving. It’s not essential, but just makes for a prettier presentation.

A few great additions to this are, julienned red bell peppers, sliced scallions or sliced shallots. Another tasty option is a few sliced pepperoncini, and definitely feel free to add some of the brine from these as well, it all just adds up to more flavor.

Also, you can certainly vary the pasta shape to your liking or what you have on hand. Orecchiette is a definite favorite of mine because it has little pockets and they grab some of the ingredients, making for an even tastier bite. Another point, although I don’t give specific amounts here (other than the pasta), you do not need to buy multiples or large amounts of any one ingredient.

Just in time for your next barbecue. Although this is not a traditional pesto, it is simple, delicious, and versatile. That’s a great combination, it’s a snap to make and a great reason to always have it on hand. Given it’s versatility, it can help you put a meal together in no time. Think grilled cheese, think pizza, think flavor booster for a good soup or a wonderful pasta salad (shown below). You can definitely freeze this, but I dare say that you won’t need to.

INGREDIENTS
1/2 cup walnuts
1/2 cup fresh basil, 
1/2 cup fresh mint 
1/2 cup freshly grated Parmesan, plus more for garnish 
1 tablespoon red wine vinegar
small garlic clove, grated 
Pinch of crushed red pepper
1/2 cup extra virgin olive oil
kosher salt and fresh ground pepper  

DIRECTIONS
First, lightly toast the walnuts in a dry skillet for a few minutes, until fragrant and let cool slightly. Next, put the walnuts, basil, mint, parmesan, vinegar and crushed red pepper into your food processor. Pulse until the ingredients are combined but still chunky. Then add in the olive oil and pulse briefly to combine. Finally, taste and season as needed, with kosher salt and fresh ground pepper. The parmesan is a bit salty on its own, so be careful with how much salt you add. That’s it, your done!

NOTES
The options for using this are too numerous to list. Although the most obvious one is as a sauce over pasta, don’t stop there. Try it over grilled fish, drizzled over a tomato salad or as a spread on a sandwich or grilled cheese. Store in an airtight container. Also, take note, that this doesn’t make a huge quantity, so double it if you wish. Personally, `I find this a more manageable quantity.

This is a dangerous dish to have around. Between the intoxicating aroma filling the house and the mouthwatering flavor, this is a tough one to stop eating. Yes, I think I may have a problem, but this is so delicious! Although this takes about 4-5 hours (depending on the size and your oven) and may seem overwhelming, it is actually quite simple. So few ingredients, very little tending or fussing and the oven does all the work.

INGREDIENTS
3-5 lb. boneless pork shoulder (sometimes called Boston Butt)
1-2 large sweet onions, thickly sliced
1/2 cup spice rub, I use Bad Byron’s Butt Rub or my homemade rub
2/3 cup apple cider vinegar

DIRECTIONS
The night before or early on the day of cooking, prepare the roast. First, if your pork shoulder has one side with a heavy layer of fat, you want to score that before cooking. Just make shallow cuts, first in one direction and then again in the opposite direction, forming a diamond pattern. No need to be fuzzy here, you are just allowing the fat to render out, without curling the meat. Next, sprinkle the spice rub on all sides of the pork, using your hands to rub it in and coat it completely with the rub. It will seem like a lot, but that’s okay, it should be, it needs to be quite heavily coated. Place the roast on a large plate and cover it with plastic wrap and refrigerate, hopefully for a solid 3-4 hours, preferably overnight.

Preheat the oven to 300º
Remove the roast from the refrigerator about 30 minutes before cooking. Put the onions in your roasting pan, in one close layer. This will be the “bed” that the roast sits on and it adds great flavor to the pan juices. Place the roast on top of the onions and pour the cider vinegar into the pan around the onions. Cook the pork for 4 – 5 hours or until it shreds easily with a fork. After the first hour, baste the roast with the pan juices. If the pan juices dry up, add a small amount of water, to ensure the onions don’t burn. Continue to baste, about once an hour.

When the meat is cooked, use two forks, pulling apart the meat and shredding it into bite-sized pieces, discard any large pieces of fat and add some of the pan juices, to keep it moist until serving.

NOTES
Serve the pulled pork with buns of your choice, a drizzle of pan juices, and some Lime Cilantro Slaw. If you’re feeling energetic, you could try these, no-fail, delicious buns from King Arthur’s website. You won’t be disappointed! Alternatively, I have added potatoes, carrots and parsnips to the pan and served it more as a roast. That is a great cold weather, comfort food meal, that also never disappoints.

In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.

First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.

INGREDIENTS
1 Tbs. olive oil
1 medium sweet onion, chopped
1 roasted bell pepper, red, yellow, or orange
5-6 kalamata olives, pitted, roughly chopped
1 Tbs. capers
3 sprigs fresh thyme, stripped
manchego cheese, grated
mozzarella, shredded
kosher salt, fresh ground pepper, to taste
6-8 flour tortillas

DIRECTIONS
First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.

Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.

Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.

NOTES
The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.

Here you have one of the easiest, tastiest flatbreads ever. Consider yourself warned, it is definitely addictive. Although you will love it because it is just so simple to make, your guests will love it because it is just so irresistibly delicious. Additionally, you can try my Tuscan Flatbread a slight variation on this and equally delicious and addictive.

I use this in three ways. First as an appetizer, sliced, in very thin wedges, second, as a tasty addition to a bread basket and finally, as a yummy stand alone snack. I like to serve it with most any grilled meat, but don’t let me limit you. Use your imagination and trust me, once you’ve tried it, you will find many excuses to make it again.

INGREDIENTS
1/2 recipe pizza dough or a good store bought one
1-2 large shallots, thinly sliced
2-3 long sprigs of fresh rosemary
1/4-1/3 cup extra virgin olive oil
a pinch of crushed red pepper flakes
kosher salt & fresh ground pepper
medium or coarse corn meal

DIRECTIONS
Preheat oven to 400º
First, leave the pizza dough out for a good 30-40 minutes. This allows it to come to room temperature, lets it rise a little and most importantly, makes it much easier to roll out. Meanwhile, place the sliced shallots (use a mandoline, if you have one) and crushed red pepper in a small bowl and cover with the olive oil. Next, strip the rosemary leaves from the stems, add them to the shallot, oil mixture; stir to combine and set aside until your dough is ready to roll out. However, do make sure that you let the shallots and rosemary marinate for a minimum of 10-15 minutes.

Next, roll the dough in a small amount of the corn meal (not flour). This gives a nice crunch to the flatbread. Alternatively, you can put a sprinkling of the corn meal on a sheet pan, lined with parchment paper and gently push and stretch the dough. Once spread out, put dimples in the dough with your fingertips. Then, spread the shallot, rosemary mixture over the dough, allowing the oil and shallots to settle into the dimpled areas. Sprinkle with the kosher salt and fresh ground pepper and cook for about 15-25 minutes. 

Make sure to start checking it after about 12 minutes and stay close by to watch it. I find that the timing is very different, depending on the dough and different ovens. You will know it’s done when it is a bit bubbly and lightly browned.

NOTES
When using this as an appetizer, I usually shape the dough into an oblong, as shown above. Additionally, to make it easier to work with and ensure smaller wedges, I cut the dough into quarters and work from there. Meaning, if I am only having a couple of people over, I would do only one oblong. If I’m having a crowd, I would do all four pieces, from the one pound of dough.

Then, for serving, I cut, cross-wise, into slim wedges, as shown below and use an oblong serving plate or board. Obviously, this is totally unnecessary, you can certainly just do one very large round. I just think it presents better that way. You choose what way works best for you.

Looking for a quick and tasty side dish for your next gathering? Try this dish for a departure from the usual sides. It is extremely quick, incredibly tasty, always a big hit and it only gets better the next day. Additionally, the ingredients are mostly shelf stable, which makes them wonderful items to keep in your pantry for a side dish on a moments notice.

1⁄4 cup soy sauce
3 Tbs. toasted sesame oil, Trader Joe’s has a good one
2 Tbs. red wine vinegar
1 1⁄2 Tbs. sugar
1 Tbs. chili garlic sauce*
1 lb. linguine
4 scallions, thinly sliced
1 red bell pepper, cut in match-stick strips

Combine the first five ingredients in a jar, shake to combine and set aside. This can be made a day ahead and refrigerated, which only enhances the flavors. Just remember to bring the sauce to room temperature before continuing.

When ready, cook the linguine, according to the package directions. Then, drain and briefly rinse under cool water to stop the cooking. Do not overcook the linguine, it should have a bit of bite to it. Then, transfer to a bowl and add the room temperature dressing. Hold some back to add just before serving, if needed. Finally, add the scallions and the red pepper strips, toss well to combine, sprinkle with a few more scallion pieces and serve, either at room temperature or chilled.

*Chili garlic sauce is available at Asian markets or in the international section of most supermarket.

So, what do you do when your ‘better’ half brings home raw, unsalted mixed nuts?! They don’t exactly have much flavor and not what I was expecting. Yes, a mistake, not the end of the world, but now what do I do with these blah, boring nuts? Well, I found an incredibly easy solution. Just add a drizzle of olive oil, some kosher salt, a few fresh herbs and toast them in a hot oven for a bit. A total game changer, they’re delicious, company worthy and great as a nibble with cocktails.

INGREDIENTS
1 lb. mixed nuts, raw & unsalted
extra virgin olive oil
kosher salt
fresh ground pepper
sprigs fresh rosemary
sprigs fresh thyme

DIRECTIONS
Preheat oven to 400º.
This could not be more simple and more satisfying. Spread the nuts on a sheet pan, sprinkle with a bit of good extra virgin olive oil, sprinkle generously with kosher salt, fresh ground pepper and toss in the fresh herbs. Pop in the oven and roast for about 10-12 minutes. Keep close and watch the nuts carefully, all ovens are different, so there is no definitive timing. Once you start to smell the wonderful aroma, they are pretty much done.

Pull from the oven and immediately sprinkle with a good finishing salt. Maldon or a good fleur de sal is perfect here. Finally, place in a small serving bowl, add another sprig or two of the fresh herbs, as garnish, pour your favorite cocktail and enjoy.

Hard to imagine that so little effort could elevate this cheese from delicious, to extraordinary, but it does. A simple round of brie or camembert, add some olive oil, herbs, heat from the oven and in no time, you have an absolute winner. It’s a bit embarrassing to even call it a recipe, but here it is.

INGREDIENTS
1 round of brie or camembert
drizzle of extra virgin olive oil
several sprigs fresh thyme and/or rosemary

DIRECTIONS
Preheat oven to 350º
Place the cheese in an oven proof dish that you will also serve it in. Make a few slits in the top of the cheese, drizzle with olive oil, add the thyme sprigs and place it in the oven for about ten minutes or until you can see it start to melt and ooze. Serve with some fresh crostini or your favorite crackers. That’s it, stand back and wait for the compliments!

NOTES
Many wonderful options for this include adding a drizzle of honey. Also, adding not just one, but a combination of herbs, you could add some dried cranberries and toasted walnuts. A handful of toasted, slivered almonds would work deliciously as well.

Looking for a change from the many mundane potato recipes? Here’s your new favorite potato side dish. You’ll know you’ve made the right choice, when the incredible aroma permeates your house as this bakes. You will really break out of the boring potato rut with this recipe and it has the added benefit that it can be done well ahead of time. Additionally, it reheats beautifully which also makes it great the next day, although I dare say, I don’t think there will be any leftovers!

1-1/2 cups (7-1⁄2 oz.) all-purpose flour
1 tsp. kosher salt, divided
10 Tbs. unsalted butter, cut into 1/2-inch pieces, chilled
6 to 7 tablespoons ice water
4 oz. cream cheese, room temperature
2 oz. Parmesan cheese, grated, about 1 cup, divided
2 Tbs. extra-virgin olive oil
1 large egg, separated
2 tsp. Dijon mustard
11⁄2 tsp. minced fresh rosemary, divided
1⁄4 tsp. pepper
1 lb. medium Russet potatoes, peeled and sliced 1⁄8″ thick
1 shallot, sliced thin

Combine the flour and 1/2 teaspoon of salt in a food processor. Scatter the butter over the flour and pulse until mixture resembles coarse crumbs. Then, sprinkle 6 tablespoons of ice water over the flour mixture and pulse to combine, until it sticks together. If it is not coming together, add another 1 tablespoon more ice water, until it does come together.

Next, turn the dough out onto the counter, form into a thick round mass, wrap it in plastic wrap and chill for at least one hour.

Adjust the oven rack to the lower-middle position and preheat oven to 375º. Line rimmed baking sheet with parchment paper. Soften the chilled dough slightly on the counter, for about 10 minutes. Roll the dough into a 12″-13″ circle on a lightly floured surface and transfer to the parchment covered sheet pan.

While the dough is chilling, add the cream cheese, 1⁄2 cup Parmesan, oil, egg yolk, Dijon mustard, 1 teaspoon rosemary, remaining 1⁄2 teaspoon salt, and pepper in a food processor to combine until smooth. In a medium bowl, add the cheese mixture to the potatoes and shallot and stir to coat completely. Although this will be a messy and imperfect process, have no fear, it will be delicious. Next, pour the potato mixture into center of dough, pressing the potatoes into an even layer and leaving about a 2-inch border. Then, sprinkle 6 tablespoons Parmesan and remaining 1⁄2 teaspoon rosemary over top of potatoes.

To finish off the crust, fold it over into pleats, and then brush the egg white wash over the edges and sprinkle with the remaining 2 tablespoons of Parmesan.

Finally, bake until the crust and filling are golden brown and potatoes meet little resistance when lightly poked with a fork, about 40 minutes. Transfer the sheet pan to a wire rack and let the galette cool for about 10 minutes. Using a metal spatula, loosen the tart from the parchment and carefully slide it onto a wire rack; let cool until just warm, about 20 minutes. Cut into slices and serve.

This is for all of you non-bakers. I understand the aversion to baking pies, worrying how they will turn out, fear of failure and all that stress. Well, that is what makes this recipe so appealing, it comes together in minutes, with virtually no stress. Doesn’t hurt that it’s delicious and a definite crowd pleaser.

Although I give you a crust recipe here (scroll to the bottom), you can certainly make it even easier, with excellent results, by using a good, store-bought pie crust. My only caution…do not bother with the frozen crusts that come in a tin foil pan.

FILLING INGREDIENTS
12 oz. blueberries
1 Tbs. corn starch
1/4 tsp. cinnamon
1/4 cup sugar
1 1/2 tsp. fresh lemon juice
zest of half a lemon
turbinado sugar, for sprinkling

ASSEMBLY
Preheat oven to 375º.
In a large bowl, combine the blueberries, cornstarch, lemon juice, zest, cinnamon and sugar. Then, toss well to combine and coat the berries. Roll out the crust (store bought or homemade…see below) on a lightly floured surface, to about a 12″ round. Transfer the crust to a parchment lined baking sheet.

Next, mound the blueberry mixture in the middle of the crust, leaving about a 2″ border. Then, fold the edges over the blueberry mixture, overlapping slightly. Brush the edges of the crust with some milk and sprinkle with the turbinado sugar.

Finally, bake the galette for about 45 minutes or until the crust is a deep brown and the filling is bubbling. Make sure to check on it, all ovens vary and it may take a little more or less time. Cool a bit before serving. This can also be done earlier in the day, then briefly reheat in the oven, before serving. Make sure to top with some good vanilla ice cream!

Here is the crust recipe, for those of you that wish to go to the next level and make your own. I don’t think you’ll be disappointed!

CRUST INGREDIENTS
1/2 cup pecans
1 cup plus 2 Tbs. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1 stick (8 oz.) butter, chilled and diced

CRUST
Preheat oven to 350º.
Toast the pecans, in a single layer, on a sheet pan, occasionally tossing, until fragrant and slightly browned, about 10-15 minutes. When pecans have cooled, pulse them in a food processor until the texture of coarse meal.

Add the flour, sugar, salt, cinnamon and pulse to combine. Then, add the butter and again, pulse until the mixture is resembles coarse meal, leaving a few larger, pea-size pieces. Transfer the mixture to a large bowl and drizzle with 4 Tbs. of ice water. Mix well, until it comes together, adding another tablespoon of water, if needed. Gently pat the dough into a small disk, wrap in plastic and chill for an hour or more. This can be done a couple of days prior to using.