Zucchini with Burrata & Garden Herb Gremolata

Fall is quickly approaching and as the weather starts to chill we are trying to use up our abundance of garden veggies! This dish is simple in preparation but complex with fresh flavors thanks to the incorporation of herbs we grew in our summer garden. We have chosen a gremolata as the “dressing” for this dish, which is an Italian condiment similar to a pesto, but with a chopped consistency and less olive oil involved. It is traditionally used to give some punch to meat dishes but we love how it brightens and livens up this combo of zucchini and burrata. We used a variety of parsley, basil, and thyme and encourage you to use what you have growing at your house when you make this dish. Taste and season as necessary and make sure to use less of the “woody” herbs like thyme and rosemary so that the flavors balance. This dish falls into the “side dishes” category, but really is the star of the show in our book.

Zucchini with Burrata & Garden Herb Gremolata

  • Servings: 6
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  A great way to use up those garden veggies as we head into fall weather.

Ingredients

  • 6 – 8 medium zucchini and yellow summer squash, ends removed and cut in half, lengthwise
  • 2/3 cup fresh garden herbs, stems removed (we used a mix of parsley, basil, and thyme)
  • zest of 1 lemon
  • 1 large garlic clove
  • 1/3 cup olive oil, divided
  • 1 ball burrata, drained and lightly patted dry
  • salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the sliced zucchini, 1/4 cup olive oil, and salt and pepper in a large mixing bowl. Lay the zucchini flat side down onto a baking sheet in a single layer and bake in the oven for 15-20 minutes depending on how large the squash is. Flip the zucchini after ten minutes (halfway through) to make sure the zucchini are evenly browned. Remove from the oven after 15-20 minutes.
  3. While the zucchini are baking, make the gremolata. Finely chop the fresh herbs and garlic (this can be done by hand or with a food processor) and put them into the bowl that the zucchini was seasoned in. Use the remaining olive oil (about 1 tbs) to lightly coat the herbs. Add the zest of one lemon and season to taste with salt and pepper.
  4. When the zucchini has finished cooking, remove it from the baking sheet and onto a serving platter. Use your hands to break apart the burrata and scatter it amongst the squash. Drizzle with the gremolata and just a touch of olive oil. Serve immediately.


Caprese Bruschetta

Now that our social lives are getting back on track, we feel a little rusty in the dinner party/entertaining game. We find ourselves going back to the basics as we dust the rust off and have more people over for dinner. One of our simple hacks to make entertaining easy is to have an interactive appetizer as part of the menu. While our guests are having a drink they can also stay busy making their first bites of food. This way, we can be in the kitchen putting the finishing touches on dinner. We love this caprese bruschetta because the ingredients are so simple but the taste is so impressive. By swapping fresh tomatoes out for garlic roasted tomatoes, traditional fresh mozzarella for creamy burrata, and simple basil leaves for homemade pesto, we have made each ingredient feel more special with hardly any effort. This appetizer is bursting with flavor and perfect for any summer gathering.

Caprese Bruschetta

  • Servings: 4
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A simple appetizer featuring our favorite summer ingredients.

Ingredients

  • 1 baguette, sliced on a bias
  • 1 ball fresh burrata, drained
  • 1 pint cherry tomatoes
  • 3 tbs olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 batch homemade pesto
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees.
  2. Toss the tomatoes with the olive oil and the sliced garlic. Lay everything in a single layer on a cookie sheet and season well with salt and pepper. Cook for 15 minutes, or until the tomatoes are just bursting. Use a slotted spatula to remove the tomatoes and garlic from the pan and into a serving bowl, leaving any juices and oils behind. Toss the baguette slices with the oils from the pan and put in the oven. Toast for about 5 minutes, or until the baguette is crispy.
  3. While the tomatoes are cooking, make the pesto. Combine all of the ingredients in a blender and blend until smooth. Place in a small bowl for serving.
  4. Drain the burrata and pat it dry with a paper towel. Carefully slice the burrata into segments and lay it in the serving platter. Season the burrata with a little salt and freshly cracked pepper. Assemble the serving tray with the tomatoes, pesto, and baguette slices. Serve immediately.


Pea, Prosciutto, & Burrata Salad

In an effort to keep fresh peas from spring into our summer menu planning, we set out to create a recipe with peas and some decadent ingredients to make a recipe that would be rich and satisfying, but also healthy. We love a hearty salad in the summer as an entrée, but to feel like a main dish it needs to have some umph to it. Insert burrata and prosciutto, which we are convinced make every recipe better than it started. We love this salad because is has something for everyone. It is peppery from the arugula, salty and smoky from the prosciutto, has that creamy deliciousness from the burrata, and the snappy crunch of fresh peas. We are still obsessed with the light lemon vinaigrette that we used for our Watermelon & Halloumi Kabobs, and we have made a variation of that again for this recipe. The citrus from the lemon helps break up all of the rich ingredients in the salad and the mint is an unexpected fresh surprise we cannot get enough of.

Pea, Prosciutto, & Burrata Salad

  • Servings: 2 entrée servings
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A summer entrée salad with a little something for everyone. We love the unexpected flavor combination of the peas, mint, and prosciutto. Your dinner guests will be begging for more!

Ingredients

  • 1 cup fresh peas
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 6 cups lightly packed arugula
  • 4 oz thinly sliced prosciutto
  • 1 ball fresh burrata cheese
  • 1/2 cup lightly packed fresh mint leaves
  • 1/3 cup olive oil
  • 1 lemon, zest and juice
  • small pinch of red chili flakes
  • salt and pepper to taste

Directions

  1. Make the dressing. Whisk together the 1/3 cup olive oil, lemon zest, lemon juice, and chili flakes together in a small bowl. Season to taste with salt and pepper and set aside.
  2. Cook the peas. Heat a medium sauté pan over medium heat. Add the 1 tsp olive oil and garlic to the pan. Sauté for 2 minutes, or until the garlic becomes fragrant. Add the fresh peas and cook another 2-3 minutes. Remove the pan from the heat.
  3. Assemble the salad. Lay the arugula on a medium serving platter. Divide the peas into small piles over the arugula. Tear the prosciutto into large, bite-sized pieces and put on the arugula as well. Drain the burrata from its packaging and gently pat dry with a kitchen towel. Break the burrata into large segments and place on the salad. Add the fresh mint leaves to the salad and drizzle with the dressing over top. Season with salt and pepper (the burrata in particular!) and serve immediately.


Shaved Summer Squash Salad with Burrata

Summer squash season is quickly approaching and we couldn’t be more excited! We love to use zucchini and yellow squash all summer, particularly prepared raw as a nice change from all of the hearty squash dishes we eat. This recipe calls for the squash to be shaved- which we do by rotating the squash around with a vegetable peeler. We love the resulting ribbony texture which makes it feel like we are eating a hearty pasta salad as opposed to a vegetable dish. To finish, we added fresh burrata, Parmesan cheese, and a healthy drizzle of olive oil. This is a dish we will eat on repeat all summer long- it goes with just about everything!

Shaved Summer Squash Salad with Burrata

Makes: 6 servings

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 3 zucchini
  • 3 yellow summer squash
  • 4 cups+ arugula
  • 1/2 cup shredded Parmesan cheese
  • 1 package burrata, drained
  • 1/3 cup + 2 tbs olive oil
  • juice and zest of 1 lemon
  • salt and pepper to taste

Directions:

  1. Whisk the olive oil, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper- set aside.
  2. Use a vegetable peeler to shave the zucchini and yellow squash into ribbons. As you get toward the seeded center the ribbons will start to fall apart. Stop at this point and save the remaining part of each squash for a soup or stir-fry. Keep only the ribbons.
  3. Lay the arugula onto a large serving platter. Drizzle with 2/3 of the dressing and give it a good toss. Add the ribbons on top of the arugula and drizzle with the remaining dressing.
  4. Make sure the burrata is well drained and add it to the top of the ribbons. Drizzle with the remaining 2 tbs olive oil. Top with the Parmesan cheese and season well with salt and pepper. Serve immediately.

Grilled Pizza: Spring Edition

Tate’s family loves grilled pizza. If you know us at all, you know that during the summer we are eating some form of grilled pizza every week. This recipe is very versatile, easy to prepare, and a huge crowd pleaser. We have incorporated spring ingredients as a topping to the pizza as we transition from colder weather (Colorado please stop snowing!).

We know that finding yeast in today’s supermarkets is nearly impossible, so we have made this recipe with a pre-made pizza dough. We have been able to find this at most super markets in the refrigerated section. Feel free to use this recipe as a base for whatever ingredients you can find and have on hand. Is anything bad with bread and cheese?

Grilled Pizza: Spring Edition

Makes: 4 servings

Prep Time: 15 minutes Total Time: 35 minutes

Ingredients:

  • 1 lb pre-made pizza dough  
  • 1/4 cup flour
  • 8 stalks asparagus, cut in half lengthwise 
  • 3 garlic cloves, thinly sliced 3 tbs olive oil, separated 
  • 1/2 cup pesto 
  • 1 package burrata (two balls) 
  • 1 tsp red chili flakes 
  • 6 green onions, cut into thin segments
  • salt and pepper to taste 

Instructions:

  1. Heat the grill to approximately 500 degrees. Make sure the grill is clean of any previous debris before cooking the dough.  
  2. Use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick. Carefully roll the dough onto the rolling pin so that you can transfer it to the grill. 
  3. Carefully put the dough onto the grill. Cook the dough for about 6 minutes, or until the dough is starting to brown. Remove the dough from the grill cooked side up onto a cookie sheet. 
  4. While the first side of the pizza is cooking, heat a saute pan over medium-high heat. Add 1 tbs olive oil, the sliced garlic, and the asparagus to the pan. Saute for 5-6 minutes, or until the asparagus is cooked through and the garlic is crispy. Season to taste with salt and pepper. 
  5. When the pizza is halfway cooked, top the pizza with the toppings. If you have a thick pesto you can add 1 tbs+ of olive oil to help it spread better onto the dough. Spread the pesto around the dough, leaving 1 inch of crust around the entire edge of the pizza. Drain the burrata of any brine and spread that on top of the pesto. Add the cooked asparagus, red chili flakes, and fresh green onions. 
  6. Put the pizza back onto the grill and cook, covered, for another 5-6 minutes. Cooking with the cover on will help melt the cheese, but keep any eye on it to make sure the grill isn’t getting too hot. 
  7. Remove the pizza from the grill and let it sit for a few minutes before slicing and serving. 

Angel Hair with Confit Tomatoes & Burrata

Yesterday we posted a detailed recipe about how we confit cherry tomatoes during the spring and late fall to help give out-of-season tomatoes a flavor boost. We infuse them by cooking the tomatoes low and slow in the oven in a bath of olive oil, garlic, and herbs to help bring them to life. These little blistered gems are great for storing in the fridge and freezer so that they are available to us on a whim. One of our favorite uses of them is for pasta. The fresh tomatoes give a nice remix to traditional pureed tomato sauce and are already super flavorful from the garlic and herbs. We top the angel hair with fresh burrata and basil for the ultimate simple dinner. If you’ve made the tomatoes in advance, dinner is on the table in less than 20 minutes.

Angel Hair with Confit Tomatoes & Burrata

Makes: 4 servings

Total Time: 20 minutes if you have made the tomatoes in advance; 1 hour 20 minutes if you have not

Ingredients:

  • 1 lb angel hair pasta
  • 2 cups confit tomatoes with their oils and juices
  • 2 tbs olive oil
  • 2 cloves garlic
  • 1/2 cup white wine
  • 1 package burrata (usually comes with two balls)
  • 6 large fresh basil leaves, chiffonade
  • salt and pepper to taste

Directions:

  1. Heat a large sauté pan over medium-high heat. Add the olive oil and garlic to the pan. Sauté for about 3 minutes, or until the garlic is starting to crisp and become fragrant. Add the white wine and confit tomatoes to the pan and cook another 3 minutes. Reduce the heat of the pan to low until the pasta is finished.
  2. Heat a large stock pot with salted water. Bring to a boil and cook the angel hair according to package directions, about 4 minutes. Remove 1 cup of the water from the pot before draining the pasta. Drain in the sink and throw the pasta directly into the tomato pan. Increase the heat to medium high.
  3. Use tongs to toss the pasta in the tomato sauce so that the pasta is coated with the sauce. Add the pasta water as needed if the tomatoes and oil seem too dry. Season to taste with salt and pepper.
  4. Serve the pasta in a large, family style bowl. Top with the burrata, basil, and another drizzle of olive oil.