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Sometimes, when searching for recipes, I come across something I didn't even know I needed...until the moment I see it. This recipe was an instant winner in my eyes. Toasty bread, creamy ricotta, and sweet fig jam and caramelized onions--love obsess over?
I won't drone on and one about this recipe because, really, I can't say much more than to repeat over and over how tasty and perfect it was. I have only two quick words of advice. One, make sure you use very good quality ricotta and fig jam--it will really matter here. I like Stonewall Kitchen's Fig & Walnut Butter. And two, don't rush the onions. Let them truly caramelize, low and slow. That's where the magic is.
Ricotta, Fig, and Caramelized Onion Brushetta
adapted from Love & Lemons
Ingredients:
For the onions:
1 TBSP olive oil
1 TBSP butter
1 yellow onion, sliced thin
1/8 tsp. sea salt, plus more to taste
1 tsp. balsamic vinegar
1 tsp. honey or agave syrup
pepper, to taste
For the brushetta:
1 loaf crusty bread, such as a baguette or ciabatta
1 TBSP olive oil (or oil from a mister)
8 oz. ricotta cheese (part-skim is fine)
fig jam, amount to taste
1 TBSP fresh thyme leaves
zest of half a lemon
pinch sea salt
Directions:
1. Over medium low heat, warm oil and butter together in a medium saucepan. Add onions and salt and sauté for 15 minutes, stirring occasionally, until onions begin to turn golden brown. Add balsamic vinegar and honey or agave and continue cooking, stirring occasionally, until golden brown, 10 minutes more. If onions stick to pan, deglaze with a bit of water or more balsamic. Taste and adjust seasonings.
2. Meanwhile, slice bread and brush or spray with oil then gril or toast. Set aside to cool just slightly.
3. Top each slice of bread with approximately 1 TBSP ricotta and desired amounts of fig jam and caramelized onions. Garnish with thyme, lemon zest, and an additional sprinkle of salt. Serve immediately.
Yields: 6-8 servings, as an appetizer
You know what's wonderful? When you cook a mouthwateringly awesome special occasion meal only to find out it's plenty easy enough to cook on a regular ol' weeknight. That, my friends, is wonderful. Am I right?
Long, thin strands of angel hair pasta with juicy shrimp and a silky smooth red pepper cream sauce sounds and tastes like a delectable treat to be enjoyed on holidays, birthdays, and at fancy dinner parties--and it can be. This meal is definitely company worthy. But it's also crave worthy and uber simple to prepare. It's ready, from start to finish, in as much time as it takes to cook the pasta and stir everything together. How's that for a winner?
So go ahead, whip up this pasta and celebrate a promotion, good grades, or the season finale of your favorite show. Heck, celebrate Thursday if you want to. Just celebrate. You deserve it.
Angel Hair with Shrimp and Red Pepper Cream Sauce
adapted from Southern Living
Ingredients:
1 lb. dried angel hair (vermicelli)
1 (12-oz.) jar fire-roasted red peppers, drained
1 (8-oz.) package cream cheese, softened (I used reduced fat)
1/2 c. chicken broth
1/2 c. whole milk
2 TBSP sweet vermouth (optional, but really yummy)
3 garlic cloves, chopped
3/4 tsp. crushed red pepper flakes
a few dashes hot sauce, such as Texas Pete's (optional)
salt and pepper, to taste
2 lbs. cooked shrimp, peeled and deveined
1/3 c. chopped basil, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1/2 c. pasta water.
2. Meanwhile, make the sauce by placing peppers, cream cheese, broth, milk, vermouth, garlic, red pepper flakes, and hot sauce in a food processor. Process until smooth. Taste and adjust seasonings.
3. When pasta is cooked and drained, return to pot, turn stove to medium-low, and stir together with sauce and shrimp. Add some or all of pasta water to bring sauce to desired consistency. Cook until all elements are heated through, about 3 minutes. Stir in chopped basil and adjust seasonings, if necessary.
4. Serve family style in a very large pasta bowl or dish into individual bowls. Garnish with additional basil, if desired.
Yield: 6-8 servings
Hi guys! Gosh have I missed you all! Things have been crazy busy around here, but it's pretty much all good stuff, so I'm definitely not going to complain. With such a juggling act going on, regular blog posts got dropped. But don't think I wasn't working hard on all kinds of good stuff for this little space. In fact, I've got a giveaway today!
After my little sister's baby shower, the good folks at Minted contacted me about doing a product review and giveaway. After five minutes browsing their website and blog, Julep (Mint & Julep--how cute is that?), I knew you guys would love their merchandise as much me. I totally fell for their business concept. Instead of relying on a team of in-house designers, they seek out and accept submissions from talented independent artists, even hosting design challenges, resulting in an awesome range of product and style options. Accepting Minted's generous offer was a no brainer!
The (much more) difficult part was choosing what I wanted. With so many choices, it took me forever to decide! Should I order some of Minted's adorable graduation announcements for a friend? Should I find an art print for my wall, invitations for a party, or some snappy stationary just for fun? Seriously. The decision. was. tough. But I made my choice and placed my order.
When it arrived and I opened the box, I knew I was working with a great company. I mean, just look at the box! Don't you just love the interior printing with declaration of pride and artists' signatures?
I was thoroughly impressed by the way my merchandise was so carefully packaged and expertly branded. Paper items can be quite delicate and it was obvious that the people at Minted wanted my items to arrive safe and sound. Not only did my items arrive in pristine condition, but as a cute bonus, they sent a stick-on gift tag for me to use!
In the end, I decided on the me defined art print as a Mother's Day gift for my sweet mom and a wishing. hoping. dreaming journal for a friend. Both items are gorgeous; the paper is top quality, the colors are vibrant, and the printing is crisp. I couldn't be happier.
After much debate over such a big decision, I also included an order for the Colorful Playtime Business Cards. A little bit ago, I told my facebook fans that I've been doing some spring cleaning for the blog. Well, it's a bit more than that. Some big changes are in store and these fun and colorful business cards are your first sneak peek. I hope you like them as much as I do!
And now for the really fun part for you--the giveaway! Minted has graciously offered a $50 credit, good toward any of their merchandise, to one of my readers. I'll choose the winner by a random number generator this Sunday, May 19th. Be sure to leave your e-mail address in each comment below so I can get ahold of you if you win. All you lucky ducks have to do is complete any or all of the entry steps below in separate comments. Good luck!
1. Leave a comment telling me one of the Minted products you'll order if you win.
2. Like Apple a Day on facebook then come back here to tell me you did. If you're already a fan, just tell me!
3. Follow Apple a Day on twitter and leave a comment letting me know. If you're already a follower (That always sounds a little wrong, doesn't it?) let me know in a comment.
4. Follow Apple a Day on Pinterest and comment about it below. If you already follow me on Pinterest just let me know. I love to follow back!
5. Finally, you can follow Minted on facebook, twitter, or Pinterest or add their blog, Julep, to your reader of choice. Make sure to comment that you've done so!
***Disclaimer--Minted provided me with a merchandise credit, but did not provide monetary compensation otherwise. All (gushing) opinions are my own.
From time to time, people will ask me which season is my favorite for food. I have to say, it's a really tough call. I love fall for the sweet potatoes, butternut squash, pumpkin, cranberries, and (obviously) apples. Winter, with its roasts, soups, and stews is always great. And seriously...who doesn't love fresh summer produce?
It sounds funny to say, but I think spring sometimes gets the short end of the stick. Spring has some awesome highlights--asparagus, beets, and strawberries, to name a few. But I feel like spring is pretty much just the beginning of what we all love about summer. And you know what? I think that's fine. Because anything that leads up to summer produce is a good thing in my book.
This dish is inspired by basic pasta primavera (Italian for spring). I love the way this Italian classic adapts to and highlights the best of what the season and the market has to offer. I swapped out the pasta for quinoa to make for a complete protein-packed meal featuring tons of gorgeous roasted spring vegetables. It's a perfect meatless meal for me, though it would also make a great side dish for more carnivorous types. It's really quite flexible. If you don't love the blend of veggies I've chosen here, just change it up to showcase your favorites. I really don't think you can go wrong!
Quinoa Primavera
inspired by Giada DeLaurentiis, Everyday Italian
Ingredients:
2 carrots, peeled and chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 red onion, chopped
1 red, yellow, or orange bell pepper, chopped
12 cherry tomatoes, halved
3 cloves garlic, minced or pressed
1/4 TBSP olive oil
sea salt and fresh black pepper, to taste
2 c. uncooked quinoa
1/2 c. grated Parmesan cheese
3 TBSP minced fresh basil
3 TBSP minced Italian parsley
Directions:
1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up, if desired.
2. In a large bowl, toss together vegetables, garlic, olive oil, salt, pepper, and herbes de Provence. Spread out on to prepared baking sheet and roast 20 minutes, stirring halfway through.
3. Meanwhile, place quinoa in a medium pot over high heat. Toast quinoa, tossing occasionally when you hear popping noises, until lightly browned, about 3 minutes total. Cook quinoa according to package directions.
4. When quinoa and vegetable are done, toss together, making sure to get as much oil off the baking sheet as possible. Stir in cheese, basil, and parsley. Taste and adjust seasonings, as desired. Serve immediately.
Yields: 4-6 main dish servings
I know some of you are still braving wintery temps, but for most of us the weather has warmed up enough for us dream of firing up the grill for that first fantastic meal of the year.
Okay, so it's warm enough to grill all year in Phoenix. You got me there.
But I think you get my point.
For many people, the first things to hit the grill every year are hot dogs, hamburgers, and chicken. But don't forget the side dishes, people! If you've already got the grill going, why not let it do double (or triple--grilling makes for great desserts, too) duty?
Asparagus, melon, and prosciutto may seem odd for some people, but this salad is just an update on a classic Italian combination. The grilled asparagus is smoky, the melon is sweet, and the prosciutto is perfectly salty. With just a few more add ons, an already awesome spring vegetable becomes something truly special that I know you'll want to make time and again.
Asparagus and Melon Salad
adapted from Giada De Laurentiis, Giada at Home
Ingredients:
2 oz. thinly sliced prosciutto
2 TBSP pine nuts
1 lb. asparagus, trimmed
2 tsp. plus 1 TBSP extra-virgin olive oil, divided
sea salt and freshly-ground black pepper
2 TBSP fresh lemon juice
1/4 small melon, peeled, seeded, and cut into 3/4-in. cubes
4 oz. burrata or fresh mozzarella cheese, cut into 3/4-in. cubes
Directions:
1. Preheat oven to 350 degrees F. Preheat outdoor grill or indoor grill pan to medium-high.
2. Line a baking sheet with parchment and arrange prosciutto in a single layer. Spread pine nuts on a separate small baking sheet. Place both sheets into oven. Bake prosciutto until crispy, 12-14 minutes, then remove and chop into 1/4-in. strips. Remove pine nuts when lightly browned, 8-12 minutes. Set both items aside.
3. Coat asparagus with 2 tsp. olive oil. Sprinkle with salt and pepper. Grill until tender, but still with bite, 2-3 minutes per side.
4. Meanwhile, in a medium bowl, whisk together lemon juice, remaining TBSP olive oil, salt, and pepper. Add in melon and cheese cubes. Toss to coat.
5. To serve, chop asparagus into 3/4-in. pieces and add into bowl with melon and cheese. Top with prosciutto and pine nuts. For a more elegant (but harder to serve) presentation, lay the asparagus on a platter and, using a slotted spoon, top with melon mixture, prosciutto, and pine nuts. Serve immediately.
Yields: 4-6 servings
