weekdaygourmet.blogspot.com

Weekday Gourmet

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Wednesday, August 12, 2015. Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts Burrata. 6-8 oz. spaghetti. 1 large heirloom tomato (or 2 medium ones). 1-2 garlic cloves, crushed. 1/2 tsp. red pepper flakes. 1/2 cup basil leaves. 1/4 cup olive oil. Kosher salt and pepper. Burrata (as much as you'd like). Let the hazelnuts cool, coarsely chop them, and set aside. 1/2 avocado,...

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Weekday Gourmet | weekdaygourmet.blogspot.com Reviews

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Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Wednesday, August 12, 2015. Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts Burrata. 6-8 oz. spaghetti. 1 large heirloom tomato (or 2 medium ones). 1-2 garlic cloves, crushed. 1/2 tsp. red pepper flakes. 1/2 cup basil leaves. 1/4 cup olive oil. Kosher salt and pepper. Burrata (as much as you'd like). Let the hazelnuts cool, coarsely chop them, and set aside. 1/2 avocado,...

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4 1/3 cup hazelnuts

5 directions

6 enjoy

7 posted by

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Weekday Gourmet | weekdaygourmet.blogspot.com Reviews

https://weekdaygourmet.blogspot.com

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Wednesday, August 12, 2015. Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts Burrata. 6-8 oz. spaghetti. 1 large heirloom tomato (or 2 medium ones). 1-2 garlic cloves, crushed. 1/2 tsp. red pepper flakes. 1/2 cup basil leaves. 1/4 cup olive oil. Kosher salt and pepper. Burrata (as much as you'd like). Let the hazelnuts cool, coarsely chop them, and set aside. 1/2 avocado,...

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weekdaygourmet.blogspot.com

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Weekday Gourmet: April 2015

http://weekdaygourmet.blogspot.com/2015_04_01_archive.html

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Monday, April 27, 2015. Recipe (Re)creation: Lamb Meatball Pitas. The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family. I call that a win. 2/3 cup hot chicken stock. 3/4 lb. ground lamb. 1 Tbsp. honey. 2 Tsp lemon zest. 1 Tsp chopped rosemary. 1/3 cup crumbled feta. Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita. Subscribe to: Posts (Atom).

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Weekday Gourmet: January 2015

http://weekdaygourmet.blogspot.com/2015_01_01_archive.html

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Friday, January 16, 2015. Recipe Creation: Honeyed Grapefruit Brûlée. I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit. I came across this blog. 1 grapefruit, halved. Preheat the broiler and cut your grapefruit in half. Slather each grapefruit half with honey and sprinkle with ground cinnamon. Thursday, January 15, 2015. Season ...

3

Weekday Gourmet: Recipe (Re)creation: Lamb Meatball Pitas

http://weekdaygourmet.blogspot.com/2015/04/recipe-recreation-lamb-meatball-pitas.html

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Monday, April 27, 2015. Recipe (Re)creation: Lamb Meatball Pitas. The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family. I call that a win. 2/3 cup hot chicken stock. 3/4 lb. ground lamb. 1 Tbsp. honey. 2 Tsp lemon zest. 1 Tsp chopped rosemary. 1/3 cup crumbled feta. Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita. June 17, 2015 at 6:03 AM.

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Weekday Gourmet: September 2014

http://weekdaygourmet.blogspot.com/2014_09_01_archive.html

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Tuesday, September 23, 2014. Recipe (Re)creation: Butternut Squash, Kale Manchego Pizza. You can think of this one as the ultimate harvest pizza. As fall is upon us and the leaves are starting to change, I begin to crave all my favorite fall and winter veggies. Roasting vegetables and throwing them in pastas, salads, and soups is always a delicious option, so why not throw them on pizza? 7 oz pizza dough.

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Weekday Gourmet: Restaurant (Re)creation: Terzo's Roasted Salmon with Farro, White Corn + Cherry Tomatoes

http://weekdaygourmet.blogspot.com/2014/06/restaurant-recreation-terzos-roasted.html

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Sunday, June 8, 2014. Restaurant (Re)creation: Terzo's Roasted Salmon with Farro, White Corn Cherry Tomatoes. Luckily, I was able to find a great recipe from Bon Appétit. 1/2 cup greek yogurt. 1/4 cup plain yogurt. 1 tbsp. chopped dill. 1 tbsp. chives. 1/2 tbsp. lemon zest. 3 tbsp. olive oil. 1/4 bunch dill fronds. 1/4 bunch thyme sprigs. 1 lb wild king salmon. 4 oz cherry tomatoes. 3 tbsp. olive oil. Bring a...

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weekdaygourmet.blogspot.com

Weekday Gourmet

Simple weeknight recipes and restaurant (re)creations from one discriminating foodie to another. Wednesday, August 12, 2015. Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts Burrata. 6-8 oz. spaghetti. 1 large heirloom tomato (or 2 medium ones). 1-2 garlic cloves, crushed. 1/2 tsp. red pepper flakes. 1/2 cup basil leaves. 1/4 cup olive oil. Kosher salt and pepper. Burrata (as much as you'd like). Let the hazelnuts cool, coarsely chop them, and set aside. 1/2 avocado,...

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