Wednesday, August 12, 2015

Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts + Burrata

This pasta dish is an ode to summer produce.  It was inspired by a recipe I came across in the summer eating issue of Bon Appétit.  I adapted it by adding the flavor combinations I crave on a regular basis while also sticking to the ingredients I had on hand.  Feel free to double or triple this recipe for a crowd.  It's very straightforward and simple and relies on the freshest produce for all the best flavors to come through. Get yourself to the farmer's market and start cooking!

Serves 2


  • 6-8 oz. spaghetti
  • 1/3 cup hazelnuts
  • 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 & pepper
  • Burrata (as much as you'd like)


-Preheat oven to 350 degrees F and toast the hazelnuts on a baking sheet for 8-10 minutes.
-Let the hazelnuts cool, coarsely chop them, and set aside.
-Roughly chop up the heirloom tomato in 1 inch cubes, place in a bowl and season with salt.
-Bring a large pot of salted water to boil and cook the spaghetti until al dente.
-While the pasta is cooking, throw the garlic, red pepper flakes, 1/4 cup basil leaves, half of the chopped tomatoes and half of the hazelnuts and a pinch of salt in a food processor and blend until smooth.
-Drain the pasta and reserve 1/8 cup of the pasta water.
-Add the tomatoes, the blended sauce, the spaghetti, extra pasta water and the remaining hazelnuts and basil to a large bowl.
-Drizzle with olive oil and season with salt and pepper.
-Divide evenly among two bowls and top with generous spoonfuls of burrata.

Thursday, August 6, 2015

Recipe Creation: Cherry Tomato + Avocado Quinoa + Fried Egg

I often struggle to get a nice dinner on the table when I am just cooking for myself. Now that I have a little one crawling around, I usually alternate between throwing avocado or almond butter on toast and calling it a day.  However, this dish is just as perfect for one as it would be for many and it only takes minutes to prepare.  Just adjust the quantities based on how many mouths you are feeding.  I make the quinoa in advance and then throw in whatever I happen to be in the mood for.  Tonight I had fresh cherry tomatoes and avocado on hand so I sliced them up and threw on a handful of thyme along with the sautéed onions. Depending on your mood and appetite, you can top it all with a fried egg and crumbled goat cheese.   Enjoy!

Serves 1 (or many more)


  • 3/4 cups cooked quinoa
  • 1/4 cup chopped yellow onion
  • 6 cherry tomatoes, sliced
  • 1 tbsp. fresh thyme leaves
  • 1/2 avocado, diced
  • crumbled goat cheese
  • 1 egg
  • olive oil
  • sea salt


-Heat olive oil in a medium sized skillet and add the onions.
-Cook, stirring occasionally, until soft and barely brown (about 15 minutes).
-Then add the cooked quinoa, tomatoes and thyme to the pan.
-Add a splash of olive oil and a pinch of sea salt and stir.
-Remove from heat once the quinoa is warm and transfer to a plate.
-Add a splash more olive oil and fry an egg.
-Top the quinoa with a fried egg and some crumbled goat cheese.