Pasta with Zucchini and Ricotta

December 6th, 2019 · 16 Comments

Pasta with Zucchini and Ricotta from Sugarlaws

I’m very excited that this week, this site hit its millionth page view!

When I think about that, it sort of makes my head explode — the internet is really so amazing, and I constantly appreciate the fact that I get to reach so many people just by putting up my own photos and recipes.  When I get emails that people have actually tried and served my recipes, all across the country and throughout the world, it’s pretty much the quickest and easiest way to make my day.

One of the really exciting things about having a website is that it’s a slow process of regular growth.  Last year around this time, I was thrilled to get a hundred visitors a day — now it’s several thousand.  I’m thrilled to revisit this next year, and see how far I’ve come,

So, to celebrate, I’m posting a recipe that’s simple, fresh and perfect for the early days of summer.  I bought freshly made ricotta from the italian market near my apartment, but if you wanted to go all out, you could make your own with these instructions.  This is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list.  And I’m excited for zucchinis and summer squash to come into season, but you could also make this with spinach or broccoli, if you want to convert it to a more wintery recipe.  Enjoy!

Last, but not least, the winners of the Singing Dog vanilla beans are comments #13 (AJ) and #50 (Katie) — I’ll be emailing later today for your addresses!

Pasta with Zucchini and Ricotta

Pasta with Riccota and Zucchini

INGREDIENTS

1 box (1 lb) gemelli pasta, or similar
1 fresh zucchini, jullienned into 2″ slices
1 fresh yellow squash, julienned into 2″ slices
2 tbsp white wine
2 tbsp olive oil
1 cup fresh ricotta
1 tbsp chopped fresh tarragon
Salt
Pepper

DIRECTIONS:

Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce.  In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through.  Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta.  Serve.

Pasta with Zucchini and Ricotta from Sugarlaws

Tags: food · main dishes

Garlic Roasted Chicken

November 13th, 2019 · 15 Comments

Garlic Roasted Chicken from Sugarlaws

I joined a CSA this winter, and my favorite part of it, so far, was an organic, free range chicken. The moment I saw it, I knew I wanted to do something special with it.

But sometimes the best recipes are the simplest, and this was one of those times. This chicken would make an excellent weeknight dinner, and roasting is by far the easiest preparation imaginable.  Since it also adds a ton of flavor, you really can’t do much better.

So if you want something healthy and easy after a season of elaborate holiday cooking, try this. And happy new year, everyone!  I, for one, am ringing in 2009 by giving my kitchen a rest for a day or two!

Garlic Roasted Chicken from Sugarlaws

Garlic Roasted Chicken

INGREDIENTS

1 whole chicken, cut into breasts and legs, skin removed
6 large garlic cloves
1/3 cup olive oil
Salt
Pepper

DIRECTIONS
Preheat oven to 450 degrees.

Rub each chicken breast and leg with olive oil, salt and pepper. Finely chop the garlic cloves and cover the chicken with them.

Roast for 25-30 minutes, or until chicken reaches internal temperature of 165 degrees. Serve.

Serves 4-6.

Garlic Roasted Chicken from Sugarlaws

Tags: food · main dishes

maple-glazed salmon

October 21st, 2019 · 9 Comments

For the past few weeks, I haven’t done much serious cooking — although I’ve made dinner most nights, it’s usually just a really simple baked chicken or fish in a super easy (sometimes store-bought) marinade.  Takeout was a lot easier in New York, so I’ve had to adjust a little for the night when we don’t want to put much effort into dinner.

So I thought I’d share one of my easy, go-to recipes!  You probably have almost all of these ingredients in your fridge right now, so if you want, feel free to whip this one up tonight.  It only takes a few minutes!

I’ve gotten so used to running at 200% for the last few months, I almost cant get my mind around the idea of a full weekend with nothing to do.  We’re heading to the Rodeo tomorrow night, which I absolutely can’t wait for, and hopefully we’re going to start looking at houses in the next few weeks!  Today, it’s 10:30 a.m. and I’m still in bed catching up on Portlandia, trying to motivate myself to get dressed so I can go shopping.  Not a bad day so far!

Maple Glazed Salmon

Ingredients

4 tbsp maple syrup
1 tbsp soy sauce
1 small clove garlic, minced
1/8 tsp fleur de sel
Pinch of fresh ground black pepper
1/2 pound salmon

Directions

Preheat oven to 400 degrees.

In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper.  Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tags: food · main dishes