Lemon Pizza

Lemon Pizza
Serves 2

Pizza in Italy is light and minimal. Most people don’t think that you can stick lemon on pizza – you’re wrong! – in fact, it’s delicious.

1 lemon, thinly sliced
¼ cup extra virgin olive oil
1 clove garlic
1 small pizza dough
2 shallots, thinly sliced
Salt, to taste
Parmesan cheese

Heat oven to highest setting and stick a cast iron or oven safe pan in the oven to heat.

Bring a small pot of water to a boil and blanch lemons; this will take the bitter bite out of them. Remove after 30 seconds and set aside.

Place olive oil and garlic in a small bowl and microwave for 15-20 seconds until olive oil is infused with garlic flavor.

Carefully remove pan from the oven and season the bottom of the pan with the garlic infused oil.

Place pizza dough in pan (be careful, it’s hot!) and top with lemon, shallots, salt, cheese and remaining oil.

Bake for 10-15 minutes until golden and bubbly.

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Mushroom Vegan Tacos

Mushroom Vegan Tacos
Serves 2

You won’t even miss the meat and cheese, I swear. Seems silly to call it “vegan” but hey, it’s a buzz-word, so don’t mind if I do. Plus you can save those “cals” (aka calories) for another Spicy Rosé Paloma.

3 portabello mushroom caps, sliced
2-3 tablespoons extra virgin olive oil
Salt, to taste
6 tortillas
1 avocado, smashed with ½ lime
1 lime, divided for some above and then… garnish
Red cabbage, garnish
Sliced jalapenos, garnish
Pickled red onion, garnish

Heat olive oil in a large skillet over medium high heat. Add mushrooms and sear for 3-4 minutes. Stir and cook until all sides are brown. Season with salt.

Remove and set skillet to the side. Using the burner itself, brown both sides of each tortilla to char. Remove and layer avocado, mushrooms, cabbage, jalapenos and red onion. Squeeze some lime on top and enjoy.

Mushroom Vegan Tacos and Rose Paloma.jpg

Plum & Burrata

Plum & Burrata
Serves 4 or 1 Super Hungry Person

1 lb. sweet yellow plums (or regular plums), pitted and halved
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
Good sprinkling of salt
Few leaves of basil, slapped to release aroma
2 balls burrata

Smush plums slightly with your thumbs and toss with vinegar, olive oil, salt and basil. Plate and break burrata over. Serve with crusty bread and chilled rosé.

Plum and Burrata Beauty.jpg

Pea Cannelloni

Pea Cannelloni
Serves 4 (with a side)

A few more steps but worth it. Filling can be store bought or made in advance.

1 lb. lasagna noodles
1 cup frozen peas, thawed
1 cup ricotta cheese
1 lemon, zested and juiced
1 teaspoon salt, divided
3 tablespoons butter
3 gloves garlic, whole
3 tablespoons flour
1 cup pasta water (reserved)
2 cups milk or almond milk
1 cup grated parmesan cheese
Basil, garnish
Extra virgin olive oil, garnish

Bring a dutch oven or oven safe pan filled with water to a boil. Salt generously and par-cook noodles, until pliable. Remove and cool slightly.

In a food processor combine peas, ricotta, lemon zest and juice and ½ teaspoon salt. Pulse until smooth. This can be done up to a week in advance and/or frozen.

Empty water from dutch oven, reserving 1 cup and return to the pan to the stove over medium heat. Melt butter and sauté garlic until fragrant, about 1 minute. Add flour and cook for additional minute. Then whisk in pasta water and 2 cups dairy and parmesan. Let this simmer while you fill noodles. Season with remaining ½ teaspoon salt.

Fill each noodle with 2 tablespoons filling and rolling up. Tuck into sauce. Repeat for all noodles.

Preheat broiler and broiler until crispy. Garnish with basil and olive oil.

Pea Cannoloni.jpg

Simple Pesto Pasta

Simple Pesto Pasta
Serves 4 (with a side)

Use any green in your garden – or your refrigerator!
1 lb. angel hair pasta
1 bunch parsley, stems and all
1 clove garlic
½ cup shelled pistachios
½ teaspoon salt
1 cup extra virgin olive oil
1 cup grated parmesan cheese
½ cup reserved pasta water

Bring a large pot of water to a boil and salt generously. Cook pasta until al dente, drain and reserve 1 cup cooking water.

In a food processor combine, parsley, pistachios, salt, olive oil and parmesan. Process until smooth and place in the pasta pot over low heat (after the pasta is cooked and drained!). Add a bit of pasta water (starting with ½ cup) until loosened and add pasta. Stirring over low heat until pasta absorbs pesto.

Season with salt if needed.

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