Fresh Tomato Tart

Peak tomato season is upon us! A tomato tart is a unique and delicious way to showcase this summertime star. This dish features a Parmesan cheese crust layered with whipped ricotta and finished with slices of heirloom tomatoes and fresh basil. Enjoy this tomato tart with a simple side salad for a delightful lunch or dinner!

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Fresh Tomato Tart
Makes one 9-inch square tart

Parmesan Crust Ingredients:
1-1/4 cups flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 cup Parmesan cheese, grated
1/2 cup cold, salted butter, cut into cubes
1-3 tablespoons ice water

Whipped Ricotta Filling Ingredients:
8 oz fresh ricotta cheese
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon Kosher salt

Topping Ingredients:
3 large heirloom tomatoes, sliced
Salt for tomatoes
Basil, chiffonade cut for garnish
Lemon zest, for garnish
Reduced balsamic vinegar, drizzled for garnish
Kosher or flake salt for garnish

Directions:

1. Prepare the crust. Using a food processor, pulse the flour, salt, pepper, and Parmesan cheese together until combined. Add 1/2 of the cubed butter and pulse until the texture is as coarse as cornmeal. Add the remain- ing butter and pulse a few times leaving some pieces the size of small peas. Slowly drizzle the water in one tablespoon at a time, and pulse until the dough forms. Avoid adding too much water.

2. Pat the dough into a disc form and wrap with plastic wrap. Refrigerate for at least one hour.

3. Meanwhile, prepare the whipped ricotta filling. In a food processor or high-powered blender, whip the ricotta with the olive oil, fresh lemon juice, lemon zest, and salt until a very smooth texture is formed.

4. Prepare the topping ingredients. Slice the tomatoes into 1/4”-thick slices, and place on a paper towel-lined sheet pan. Sprinkle the slices with Kosher salt and let them rest for a few minutes to release excess juices. Slice the basil into a chiffonade cut for a garnish. Zest a lemon to use as a garnish, as well.

5. Preheat the oven to 375°F. Roll out the crust on a flour-dusted work surface. Place the crust in a greased tart pan and trim the edges. Place pie weights inside the tart crust and bake for 15-20 minutes. Remove the pie weights and continue baking an additional 15-20 minutes or until the crust springs back when touched, and has turned a light golden hue. Allow the crust to cool completely on a cooling rack.

6. Assemble the tart once the crust has cooled completely. Spread the whipped ricotta on the baked crust. Top the ricotta layer with the tomato slices. Garnish with the basil, lemon zest, a pinch of salt, and a drizzle of reduced balsamic vinegar. Serve immediately. Enjoy with a simple side salad, if desired.

Sweet Corn Carbonara

We know that a classic pasta carbonara, made with very distinct ingredients, is nearly a sacred dish in Rome. However, we couldn't help riffing on the original with a summery flare! Our recipe substitutes bacon for traditional guanciale and features the addition of summer sweet corn, and basil fresh from the garden. We hope you enjoy this easy and delicious summer dinner as much as we did!

Bucatini alla Carbonara with Grilled Corn, Bacon, & Basil
Serves 4

Ingredients:
12 oz bucatini
6 slices thick-cut bacon
4 ears sweet corn, grilled and kernels removed from the cob
1/3 cup pecorino romano, finely grated
2/3 cup parmesan, finely grated
2 whole eggs
3 egg yolks
10 leaves fresh basil, chiffonade cut
1/2 teaspoon freshly ground pepper

Directions:
1. Preheat the grill and grill the corn cobs on direct heat, turning until slightly charred about 3-4 minutes per side. Once the corn has cooled, remove the kernels from the cob using a corn stripping tool. Wash and thinly chiffonade the basil.

2. Meanwhile, cook the bacon in a large skillet. Once the bacon has cooked, let it cool on a paper towel-lined plate. Once it's cooled, slice or crumble into bite-sized pieces. Discard the excess bacon grease, leaving about 1 tablespoon in the skillet.

3. In a medium bowl, combine the whole eggs and the egg yolks. Whisk together. Mix in the finely grated pecorino romano, parmesan cheese, and freshly ground pepper to the eggs. Whisk the mixture until well-combined and set aside.

4. Cook the bucatini according to the package instructions in a large pot of well-salted water until al dente. Reserve at least 1 cup of pasta water for finishing the sauce.

5. In the large skillet, immediately mix the hot pasta with the egg mixture and about 1/2 to 1 cup of the reserved pasta water. Stir the pasta together with tongs until the noodles are coated and a silky sauce is formed.

6. Add the cooked bacon and grilled corn to the coated noodles. Stir until combined. Serve immediately with a garnish of basil and extra cheese, as desired. Enjoy!

Scallops with Lemon Pasta

A classic romantic dinner for two, scallops and pasta make a great “date-night in”! Scallops are often referred to as the 'candy of the sea' — and for good reason! When cooked correctly, these beautiful morsels have the most delicate, sweet flavor. This issue showcases how to properly select and cook scallops — a presentation featuring a caramelized crust on the outside and a slightly-sweet, buttery-soft inside. Served on a bed of lemon-enhanced angel hair pasta, this meal is just as filling as it is fancy. 

Sugar-Seared Scallops with Lemon Pasta
Makes 2 generous servings

Sugar-Seared Scallop Ingredients:
10 sea scallops
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons sugar
1 cup dry white wine

Lemon Pasta Ingredients:
1/2 lb angel hair pasta
5 tablespoons butter
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flake
1-1/2 cup vegetable stock
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup shredded parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
This is a great recipe to make with two chefs working together for a romantic meal! The first chef can focus on the pasta and sauce, while the second can sugar-sear the scallops. With both chefs working simultaneously, this dinner comes together quickly! 

CHEF ONE PREPARE THE PASTA:
1. Prepare the pasta sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed red pepper and cook for another minute. Add the vegetable stock, lemon juice, and lemon zest, and cook for 5 minutes to allow the flavors to get friendly. 

2. Meanwhile, prepare the pasta by bringing a large pot of water to a rolling boil. Add a healthy dose of salt and add the pasta, cooking until al dente, about 2-3 minutes. Strain the pasta from the water and set aside until the scallops have seared.

CHEF TWO PREPARE THE SCALLOPS:
3. While Chef One makes the pasta, Chef Two can prepare the scallops. Gently rinse the scallops and pat dry with a paper towel. Gently remove the side muscle that secures the scallop to the shell, if necessary. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar.

4. Sear the scallops. Heat the butter in a skillet on medium-high. While the butter heats, coat both sides of each scallop in sugar. Once the skillet is hot, work in two batches to cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. Use tongs to gently flip and cook scallops for 2-3 more minutes. Scallops should release easily from the pan when they are ready to be turned. Remove the first batch of scallops from the pan and cook the second batch, reserving the pan juices. Deglaze the pan by adding the wine, and continue to cook the scallop juices and wine for another minute. Remove from the heat and set aside.

WORK TOGETHER TO PLATE THE DINNER:
5. Just as the scallops finish searing, have Chef One stir the cooked pasta into the sauce. Use tongs to make sure the sauce fully coats the pasta. Sprinkle with parsley and parmesan and toss.

6. Artfully plate the pasta and have Chef Two add the seared scallops on top. Drizzle the seared scallops with any remaining scallop pan juices. Sprinkle with additional salt and pepper and serve immediately. Enjoy!

Creamy Butternut Squash Pasta with Sausage and Crispy Sage

Fall flavors unite in a most delightful way in this creamy, dreamy pasta!

IN THIS ISSUE, butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness!

Creamy Butternut Squash Pasta with Sausage and Crispy Sage 
Serves 8 - 10 

Fall flavors unite in a most delightful way in this creamy, dreamy pasta! Butternut squash is transformed into a tasty sauce. The naturally sweet sauce is balanced with spicy sausage, then generously topped with savory cheese and crispy sage leaves. It’s a wonderful kind of deliciousness! 

Ingredients: 
1 medium butternut squash, peeled, cut in half, seeds removed 
4 tablespoons butter 
20-25 fresh sage leaves 
1 lb hot Italian ground sausage
2 tablespoons olive oil 
1 large shallot, finely diced 
2 cloves garlic, minced
1/2 cup white wine 
1 cup heavy whipping cream 
1 teaspoon Kosher salt 
1/2 teaspoon black pepper 
2 lbs pasta, ziti or another tube pasta 

Garnish: 
crispy sage leaves parmesan cheese, shaved or grated

Directions: 
1. Prep the butternut squash: Wash the squash well, cut both ends o the squash to create a flat surface. Peel the squash with a peeler. Slice in half length-wise and scoop out the seeds. 

2. Using a large pasta pot with a steamer basket, steam the butternut squash until it is fork tender, about 30-35 minutes. 

3. Remove the squash and purée with a blender or immersion blender until it is smooth. 

4. Meanwhile, in a large Dutch oven, sauté the sausage into bite-sized chunks until nicely browned. Remove the sausage from the pot. Set aside. Reserve the pot and drippings for the shallots, garlic, and the next steps in sauce making. 

5. Next, in a nonstick skillet, prepare the crispy sage leaves. Melt the butter, then sizzle the sage leaves on each side until just crisp. Place the leaves on a paper towel-lined plate to cool. Reserve the sage butter to sauté the shallot and garlic, and for adding to the sauce. 

6. Using the Dutch oven, add any remaining butter from the sage. Sauté the shallot and garlic until translucent. Add additional olive oil to sauté, as needed. 

7. Once the aromatics are softened, add 1/2 cup of white wine and simmer until the wine is reduced by half. 

8. Add the blended squash to the aromatics and stir until combined. Stir in the heavy cream. Gently simmer the sauce until the pasta is ready. Season with salt and pepper, to taste. 

9. Meanwhile, cook the pasta until al dente, reserve at least 1 cup of the pasta water, then drain well.

10. Add the pasta to the sauce. Add up to 1 cup of reserved pasta water until the sauce reaches a silky consistency. 

11. Add the sausage to the pasta. Dish the pasta, and garnish with a hearty portion of freshly shaved or grated parmesan cheese. Top each serving with several crispy sage leaves.

Tips for Making Better Salads, PLUS, 3 Entree-Worthy Salads

With summertime local produce thriving, it’s time to put entrée salads in the starring role on the dinner table. IN THIS ISSUE, we present three hearty salads, each with a dazzling burst of flavors. We’re sharing our favorite tips for summer grilling, how to make mango rosettes, and easy basics to follow when composing homemade salad dressings! It’s time to revel in the season of ripe produce — choose to serve a satisfying salad for dinner.

A Good Time to Have Brunch In!

There is no better time than the present to brunch . . . IN! If breakfast is the most important meal of the day, brunch is the most fun! Brunch implies a leisurely sort of day — where our schedules are less relentless and time together is well spent. Whether you spend it with family or a few good friends, we've composed a foolproof menu worth celebrating.

IN THIS ISSUE, we feature a Caramelized Onion, Mushroom, and Parmesan Quiche, Macerated Citrus Salad, and a side of Orange Poppyseed Bread.

July 25, 2019 - Celebrate Zucchini Season

June 7, 2018 - Grilling a Steakhouse Menu