Advertisements

Quick and Easy Cioppino

cioppino
The title says it all. This was super simple to prepare. When you think of Cioppino you usually think of a pot boiling away for hours. This was done in 30 minutes but doesn’t lack flavor. Our modifications to the recipe included adding fresh basil and substituting chicken stock for the water. For the fish we chose jumbo shrimp, mussels and scallops. I think any hearty white fish would go well. Served with crusty garlic bread this was a fantastic meal that we were able to whip up after a long day at work.

Recipe link

Advertisements

Lemony Risotto with Asparagus and Shrimp

shrimp risotto

For a risotto this was easy to make (of course I say that because Mike made it ­čÖé ). The first day we ate this the lemon just lingered in the background and gave a kiss of citrus. The next day it was much more pronounced. This was the first risotto I’ve had that was better the following day. Not at all clumpy or dry and the flavors matured. Good stuff!

Recipe link

Rack of Lamb with Caramelized Shallot and Thyme Crust

rack-of-lamb

As mentioned in the previous post we decided to try out our Daregal fresh frozen herbs on a Rack of Lamb. This application really allowed the herbs to shine. The recipe we used was super simple to prepare and downright delicious.

Recipe link

Minestrone Soup

minestronesoup

This recipe is a keeper! But it was much more work to make than I expected. In my mind we were going to throw a bunch of veggies in a pot and ta-dah — Minestrone. Not exactly. You do toss a bunch of veggies in a pot but it’s done in numerous intervals. It all starts with bacon (or pancetta) which is what brings out all the magnificent flavors. Each layer is slowly bathed in bacon fat and eventually transforms into a cauldron of love.

Tasty Tip: We didn’t bother with the drawn out overnight bean procedure. Instead we popped open a can of white beans and it turned out just fine.

Recipe link

Grilled Mozzarella Burger with Sundried Tomato and Arugula Pesto


Mike picked this recipe because we had a bunch of arugula and mozzarella to use up. This was our first attempt at a stuffed burger. I was a bit worried that the pesto would ooze out all over the grill but it remained in tact. The pesto did not use a lot of oil so the consistency was more like a paste. We chose to nix the buns and go with naan since we already had it in the fridge. I fell in love with naan ever since we made lamb burgers. It makes the meal much less heavy.

We both found the burgers to be marvelous. They were j-u-i-c-y and flavorful. Looking at those photos makes me want to fire up the grill. You must try this.

Recipe link

Tasty Tip: a blue or swiss cheese would probably also go nicely.

%d bloggers like this: