It’s 9:30 AM and all I can think about is this pasta.

That has to say something.

That something is… Make this.

One night we were out of groceries, the humid weather made the oven off limits, and I was slowly reaching hanger. I put a pot of water to boil and tried to figure out what kind of sauce to make with some pasta.

Lemons, I thought to myself, would be so refreshing and lovely. Then I remembered that lemon juice would give me heartburn as bad as crushed tomatoes would and nixed it. A few minutes later I looked at that lemon again and I swear a lightbulb went off in my head… lemon ZEST!

The zest of the lemon has such nice flavor without adding all the acidity of the juice. I pulled some basil off my plant, cut up some feta, mixed it all together and a new favorite recipe was born. If you want a light and refreshing summer dish, this is it.

Lemon Feta Pasta
Serves 4-6 depending on what else you serve

Ingredients:
1 lb thin spaghetti
about 8-10 oz feta packed in water or brine
zest from 3 lemons
2 tbs olive oil
kosher salt and pepper to taste
1 good handful fresh basil (about 20 medium leaves)

Directions:
Cook pasta according to (al dente) directions. Meanwhile, cut your feta into small pieces and place at bottom of bowl. Add lemon zest, olive oil, and a few good cranks of freshly cracked pepper. Add about 1 ladle pasta water (it’s fine to remove a little while the pasta is cooking) and whisk the whole mixture together. Add the spaghetti and toss with tongs immediately. Rip the basil with your hands and toss into the pasta. If it needs a bit more moistening add a touch more pasta water. Enjoy hot or room temperature.

*Note 1: We like a lot of feta in our pasta and add even a bit more than I specify in the directions. If you’re like us feel free to add more!
*Note 2: This pasta is equally as tasty the next day. When heating in the microwave just be sure to add a few drops of water and cover with a plate.

Today on Babycenter I ask about how to prevent a breech baby. It is my latest worry/obsession and I could use all the tips you have.

What’s your favorite summer dish these days? I could always use some inspiration so I don’t eat this every night for the next two months… although I might anyway.

Poached halibut is incredible!

I always thought poached fish was boring and tasteless… I was completely wrong. Poaching fish has so many advantages over other methods of cooking. Your kitchen doesn’t smell like fish. Clean up is really easy. Most importantly, it is easy to know when the fish is fully cooked, but not overcooked. And it tastes great.

Not exactly sure of the method of poaching a perfect piece of fish, I enlisted Martha’s help. I recently learned that I love many of the recipes featured on her site, and I decided to give this one a chance too. I made a few adjustments to accommodate my personal preferences, and I love the ending result: perfectly cooked, slightly lemony fish. Yum.

Poached Halibut
Adapted from Martha Stewart
Serves 2

Ingredients:
2 halibut fillets (skinned), about 1/2 lb each
2 lemons
4 cups water
1/4 cup white wine
1/2 tbs kosher salt
dash freshly ground black pepper
1 teaspoon olive oil

Directions:
Place water and wine in a medium sized pot over medium high heat. Zest and juice the lemons directly into the pot, adding the lemon halves to the water when done. Bring to a boil. Meanwhile salt both sides of your fish and sprinkle the tops with a bit of pepper. When the water has come to a boil add the fish carefully, cover with a tight-fitting lid, and turn off the heat. Let stand for about 10 minutes until the fish is done. It should be firm and just barely opaque. Remove from the water and drizzle with olive oil and a bit more pepper. Serve alongside your favorite salad and enjoy!

Risotto is really fun to make.
Take an onion, arborio rice, stock, white wine, and some parmigiano,
and a basic risotto is born.
The fun part is choosing what additions to make. This risotto, based off this recipe, has mascarpone cheese, asparagus, peas, and lemon zest.
It was a great addition to our spring Easter menu.
I wish we had leftovers.

Flashback!

Picture the scene:
Sorrento, Italy. The smell of fresh citrus fills the air.
The blood oranges, magnificent… never to be found again.
I brought that memory to the dinner table Friday.
It made everyone happy.

Flashback!

This Easter lunch menu celebrates spring and life.

Easter is a time of renewal. The flowers peek out from their hiding spots, the farmer’s markets open again, and the air smells fresh and new. Easter holds a warm place in my heart, and I can’t imagine hosting at least a small lunch in honor of the day.  I am sad that I will not be in Rhode Island this year, so I created a menu that pays homage to the foods my auntie Daniela loves. This Easter menu is simple, fresh, and healthy. It is the perfect way to welcome in Spring… and hopefully the Easter bunny too!

Appetizer
White Bean Crostini

Lunch
PhillyBoy’s Roasted Chicken
Stuffed Artichokes
Asparagus Risotto
Spring Salad: Spinach, endive, strawberries, slivered almonds, balsamic honey dressing

Dolce
Strawberry Shortcake (minis made in ramekins)

Prep List:
Set table (at least 1 day ahead)
Buy groceries (day ahead)
Prep crostini topping (day ahead)
Make salad dressing (day ahead)
PB dress chicken
Prep artichokes (Trim & stuff)
Wash lettuce, cut endive, wash & cut strawberries
Make fresh whipped cream

Two hours before:
Bake chicken
Steam artichokes
Assemble shortcake
Assemble salad- do not dress

30 minutes before:
Make risotto
Assemble crostini

10 minutes before:
Dress salad

Market List:
garlic
white beans
spinach
good whole grain baguette
chicken
onion
citrus fruits (lemons + oranges?)
artichokes (1/person)
garlic
parlsey
bread crumbs
6 lemons
asparagus
peas
mascarpone cheese
arborio rice
parmigiano
baby spinach
endive
strawberries
slivered almonds
ladyfingers or biscuits
heavy cream
Easter chocolates

Previous Posts:
Easter Menu 2009
Easter 2008: Ricotta Balls