On The Side: Marinated Cucumber Salad

It’s summertime, and unless you live in the Arctic or have spent the last 6 weeks under your covers with the A/C blasting, you know it’s getting super hot. Something that’s always left me perplexed is that the go-to summer side dish is potato salad. Hey, if you love it, that’s fine, but the idea of all that mayonnaise sitting under the blazing sun at a cook out… I’m all set, thanks.

I often see these containers of marinated cucumbers in the prepared food section of the grocery store. While picking one of those up would be an easy shortcut, sometimes the store can really drive the price up. So stroll on past, head to produce, and get your own.

Everything in this recipe I had on hand in my pantry or fridge. All I need to do was grab some Persian cucumbers, and I was able to make double the portion offered in the deli section, at a fraction of the cost.

Hey…. what the heck is a Persian cucumber exactly?

They are small, only about 6 inches long (hold your jokes) with virtually no seeds. They have a much more concentrated, sweet flavor, that hold up very well to all the other flavors we are going to add in. They usually come in a pack or bag of 5. You can use any cuke you like, but I highly recommend the Persian ones.

  • 2 cups sliced Persian cucumbers (approx. 5 cucumbers)
  • 1 sliced shallot
  • 1/4 cup orange juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp low sodium soy sauce
  • 1/4 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground ginger
  • 2 Tbsp extra virgin olive oil
  1. Using a sharp knife or a mandolin, slice the cucumbers very thinly. Peel & thinly slice the shallot as well.
  2. In a bowl, combine the orange juice, rice vinegar, soy sauce, fish sauce & sugar. Stir until the sugar dissolves. Add the garlic, dill, crushed red pepper & ginger. Whisk together while slowly drizzling in the olive oil. Add the sliced cucumber & shallot, tossing to coat.
  3. Cover tightly & refrigerate for at least 2 hours to overnight. Serve chilled.

If you don’t have fish sauce, you could substitute sesame oil. Fish sauce is one of those ingredients that smells crazy, but a little goes a long way in adding depth of flavor. It’s that funky little note you can’t quite put your finger on.

Instinctually, I would have reached for some fresh lime juice as my citrus component, but funny little story: My husband loves a good old fashioned which requires a sliver of orange rind in it. I will get an orange, peel it, and make as many pieces as I can and freeze them so that they are always available for a quick cocktail. I happened to be doing this the other day, so I decided to juice the orange and use it for this recipe. I always prefer fresh citrus juice in recipes, but I won’t be mad if you want to take advantage of OJ you already have in the fridge. Just avoid pulp.

The first thing you taste in this dish is a great balance of sweet and sour, with a little kick of spice at the end from the crushed red pepper (which you can leave out to make it a little more family friendly). It’s the perfect companion for cook out staples like saucy ribs or spicy wings. They are great on the side of a burger or grilled chicken sandwich, but even better as a topping.


Or you can be like me, and spend all day picking at them out of the fridge as a snack because they can get a little addicting.

Can we talk about how easy it was too? The bulk of the work is just slicing the cucumbers. If you want paper thin slices, use a mandolin (carefully) but I like using my knife and keeping the slices a tiny bit thicker so that they still have a nice crunch to them.

The best part is making it the day ahead so you don’t have to worry about it. If you bring it out to a cook out, I’d suggest keeping the serving vessel on ice so that they keep that chilled factor that is oh-so refreshing on a scorching summer afternoon.

Stay cool, everyone! I’ll be back again soon with some more fun summer ideas.

What Are You Drinking?

It has been a busy start to summer around here and my blog has suffered a bit. We had my mother-in-law visit, then we took a trip to Seattle and Chicago, and I promptly got sick with bronchitis when we got home. After that, we had a friend staying with us on the weekends while in town for work, spent some time downtown in Honolulu and had a beach party for the Fourth of July. Sprinkle in more ongoing house remodel projects, and you have the perfect storm for blog neglect.


Some of those home projects are pretty relevant to today’s post…

I do have a lot of ideas and inspiration jotted down in my trusty notebook, but I haven’t had the time to perfect any new recipes just yet. While I get back into my cooking routine, I thought it would be fun to talk about what I’ve been drinking instead!

I love ordering cocktails in restaurants, but it’s only been over the past few months that I’ve made it a point to try making them more at home. Our go-to was usually just wine or beer. As I started putting together our little bar area in our new kitchen, I discovered there’s something really appealing to me about the process of measuring, muddling and making a cocktail myself.

So without further ado, these are my three favorite drinks of the moment.

Old Fashioned


This will warm you up on a breezy summer evening… a perfect night cap

  • 2 tsp demerara or simple syrup (*see below for more on this ingredient)
  • 3 dashes of bitters
  • 2 oz bourbon
  • orange peel
  1. Add the syrup, bitters & bourbon to a glass. Stir gently, then add an ice cube and a sliver of orange peel.

My husband was the best man in the wedding we attended in Chicago and as a gift, the groom gave him a kit of all the things needed to make his favorite version of an old fashioned. While bourbon is definitely more up my husband’s alley than mine, I have to say, it’s growing on me.

I played around with the amounts a bit and this is the what we settled on as tasting the best to us. For such a traditional drink, there are a lot of different ways it’s made. Some people use sugar cubes instead of syrup, there’s different kinds of bitters to choose from, so experiment a bit.

For drinks like this, invest in an ice tray that makes large ice cubes. It won’t melt and dilute the drink as fast a bunch of little cubes. It also looks classier (I’m a classy broad, when I want to be), and presentation is just as important with cocktails as it is with cooking.

*Spoiler, the next two recipes include simple syrup as well. All it is is one part water and one part sugar. You bring it to a boil in a small pot, stir until the sugar dissolves, then turn the heat off and let it cool completely. You can infuse the syrup with herbs and other flavors as well, and it can be stored in the fridge for about a month. You can also go ahead and buy versions of it in the store, like the fancy demerara syrup that came in the old fashioned kit we were gifted.

Blackberry Mojito


This is what you want when you’re relaxing poolside on a sunny afternoon

  • 6-8 mint leaves
  • 2 tsp simple syrup
  • 4-5 blackberries
  • juice of 1 lime
  • 2 oz white rum
  • 4 oz club soda
  • extra limes, blackberries & mint sprigs for garnish
  1. In a glass or a cocktail shaker, muddle together the mint leaves, simple syrup, blackberries & rum.
  2. Strain the mixture into a glass with ice and top with the club soda. Garnish with a lime slice, berries & mint to your liking.

Mojitos are such a classic, refreshing summer drink. This is also a good cocktail to make a large batch of in a pitcher for a cookout or summer party. If you prefer, you don’t necessarily have to strain the muddled mint and blackberries, but I like having a simple presentation.

I’ve seen a lot of menus with different fruity variations of this cocktail, but blackberries are my favorite. Not only is the color gorgeous, but I love the tart flavor along with the mint and lime. It brings back the nostalgia of having blackberry bushes on the side of the house I grew up in. I used to pick them, now I drink them.

Rosemary Champagne Cocktail


Substitute these for mimosas to step up your brunch game

  • 1 oz rosemary simple syrup
  • 1 oz elderflower liquor
  • 6 oz champagne
  • rosemary sprig
  1. Pour the syrup & elderflower liquor into a wine glass or champagne flute. Top with champagne and garnish with rosemary.

Easy enough, right? This might be my signature drink. I love champagne, I love elderflower liquor, and I love fresh herbs from my garden. Infused simple syrups are a great way to utilize herbs, whether you grow them yourself, or have some from the store that you need to use up.

It’s also a versatile cocktail. I’ve made it with vodka and tonic water when I didn’t have bubbly around and sometimes I trade out rosemary for basil simple syrup. And between you and me, don’t break the bank on expensive champagne. Get the stuff under $10, because the delicately sweet elderflower and the fragrant rosemary are going to be the stars.

***

My goodness, it’s Friday already? I need one (or all three) of these drinks. What about you? Let me know what your favorite cocktails are for the summer, or feel free to give me some recommendations as I continue to populate my liquor collection.

I’ll be back soon with a new recipe… one you can eat, I promise!

Burger Bun French Toast with Strawberry Syrup

Labor Day has come and gone, which means everyone is arguing about whether summer is over or not. Growing up in Massachusetts, I knew it was fall when it felt like fall. Unfortunately, there isn’t much change in the air in southern California, and I bet the next few years in Hawaii will be more of the same.

Don’t roll your eyes. I’m allowed to complain about too many sunny days in a row. I’m from the land of foliage, apple picking, pumpkin patches and all-out autumn insanity. I suddenly understand why Max was weirded out by everyone in Salem being obsessed with Halloween in Hocus Pocus… because he grew up in California, where seasons don’t exist. Side note: Hocus Pocus is (and always will be) the best Halloween movie ever.

WHOA. How did I end up all the way at the end of October? I’m starting to get a craving for hot cider. Let’s get back to today, the end of summer or beginning of fall, whichever you prefer it to be. I bet there’s a good chance most of you have leftover hamburger buns laying around.

Go get them.

We’re going to make French toast.

  • 2 hamburger buns, split (4 “slices” of toast)
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • 1 Tbsp brown sugar
  • 1/4 cup maple syrup
  • 3 Tbsp strawberry simple syrup*
  • 1/4 cup chopped strawberries
  1. Combine eggs, milk, cinnamon, vanilla and sugar in a shallow bowl or dish. Soak each bun for at least a minute in the mixture.
  2. Heat a large skillet or griddle pan to medium heat and coat with vegetable oil. Cook the toast for a minute or two on each side, until golden brown.
  3. In a small saucepan, stir together the maple syrup and strawberry simple syrup over low heat. Once warm, add the chopped strawberries and toss them in the syrup. Remove from heat.
  4. Serve French toast warm, drizzled in strawberries & syrup, with a sprinkle of powdered sugar, if you wish.

*(I used this recipe for the strawberry simple syrup. Initially I made it for yummy frozen rosé drinks, so it’s worth making. You can add it to a lot of things.)


Fresh strawberries keep that summer feeling alive

If your buns are a bit stale, good. You want them to be as sturdy as possible. If they are still super soft, leave them out for a day. Hamburger buns can be flimsy and you don’t want it falling apart.

I’ll be honest with you guys, it’s always going to look like a hamburger bun, there’s no hiding that. If I was having people over for brunch and I wanted to make something fancy, I would probably go buy brioche or challah bread. But that’s not always practical.

I try to make my recipes as budget-friendly and accessible as possible. I feel like most people grew up with their mom or dad making them French toast with plain old white sandwich bread, and that’s exactly what this version tastes like. Bread is bread, so use what you have.


Close-up, it all looks the same: delicious

I didn’t reinvent the wheel with flavor profiles here either. Classic French toast has a very comforting and nostalgic taste that I didn’t want to compromise. Kids will love this dish. This is perfect for slumber parties, because you can make burgers for dinner and use the leftover buns for a cute breakfast everyone will love. You’ll have to double or quadruple the recipe amounts though!

Alright, sorry to recipe and run, but I’m literally in the middle of a huge house clean-up. We have friends coming to town for the weekend, and then immediately after we have a house/dog sitter coming to stay… while my husband and I house hunt in Hawaii! Make sure you follow my Instagram @thepickygourmet to see my stories and pics. I’ll talk to you all again when I’m back!

S’Mores Puffs aka S’Monuts

Alright everybody. We are in the last half of summer. For one reason or another, I think we are all feeling that creeping dread of looming responsibilities, whether it’s back to school shopping, having to say goodbye to the beach or prepping for big life changes (like our upcoming move).

How about we forget about that stuff for a few minutes? I have a dessert recipe that uses only 5 ingredients. Yup, only 5, and they are all things that are probably in your kitchen right now.

One of my favorite summer treats is s’mores. Why?

Exhibit A

It’s a classic, so I decided to take the idea of s’mores and mesh it with one of my favorite dessert hacks: frozen puff pastry sheets. This recipe is so easy, there’s no need to even give you measurements. You need a bag and/or box of each of the following items:

  • frozen puff pastry sheets
  • milk chocolate chips/bars
  • marshmallows
  • graham crackers
  • one egg (for egg wash)


I left the poor egg out of the family photo

Boxes of puff pastry typically have two sheets in them. Once they are thawed, I like to put it on parchment paper with a dusting of flour. This keeps it from sticking and makes clean up really easy because you can prep everything on it, or you can use a large cutting board.

You want a 12×12 inch square, so you might need to roll the dough out a bit before you cut it into 16 pieces (cut it in half length and width wise, then repeat). Since we are going to be sandwiching the dough together, each sheet makes 8 puffs.

Whisk together an egg with a Tbsp of water for your egg wash. And no, water doesn’t count as an ingredient! Put some chocolate chips (or break up a chocolate bar into small pieces) in the center of one square then brush the edges of the dough with egg wash. Place a second square on top and use a fork to seal the edges. They will look like giant raviolis, it’s kind of funny.


Stuff as much chocolate as you want in there, just make sure to leave room on the edges

Heat the oven to 400 degrees and grease a baking sheet… you probably could have done that earlier. I don’t know why I’m not writing this like a typical recipe, it just seemed easier this way. And it’s too late now!

ANYWHO.

Put a couple graham crackers into a ziploc bag and crush them up into a powder. I wanted to get cinnamon ones at the store, but they didn’t have any! I cheated and added some cinnamon to the crushed crackers, but you don’t have to. Use whatever kind you want.

Put your weird, mutant raviolis onto the baking sheet. I like to smush the edges in to the center, kind of rounding them out a bit before I brush them with egg wash and generously sprinkle on the crushed graham crackers.


Ready to get baked

When they bake, they come out kind of looking like donuts that way. Or maybe I should say cronuts, because they are flaky like croissants… wait, did I just invent the s’monut? (I’m calling that, and immediately editing the title of this post.)

Bake them for about 10 minutes, until they are golden and puffed up. Take them out of the oven and top them with marshmallows. I had mini ones on hand, that were kind of a pain in the butt to balance on top, but I got it done. Next time I think I am going to get the big ones and cut them in half. Bake them for another 3-5 minutes until the marshmallows start to melt and brown.

Optional toppings would be a sprinkle of powdered sugar or a drizzle of chocolate sauce if you really loooooove chocolate.


There’s enough chocolate inside for me

Let them cool a little, because the chocolate inside can be quite hot. Oh man, though. These fresh from the oven are like heaven. They also hold up really well on the counter for a couple hours or you can keep them in the oven on warm if you are waiting for guests.

This would be an adorable sweet treat at a summertime brunch, or an outdoor bridal/baby shower. I had my friends try these, and when I told them how simple they were to make, their minds were blown.

This would also brighten the mood on a rainy weekend when you can’t get outside to make real s’mores. This is a super easy recipe to make with kids, they will love to be on dough duty. The beauty of these puffs is that they are not meant to look perfect, they are just meant to be delicious.

C’mon. It’s the end of July. If you are doing summer right, you’ve been spending it with friends and family, outside and grilling. Someone always brings stuff for s’mores, and there’s always stuff leftover. Try this out!

Mediterranean-Spiced Chicken Sandwiches

Most people would say their favorite thing about summer is the weather or being on vacation. Well, here in southern California, as an adult with no children, those distinctions aren’t as prevalent in my life. My favorite part is spending time with loved ones. Summer means beach trips, pool days and cook-outs. It means parties!

I’m lucky to be surrounded by a great group of friends here in Ventura county, but being a military spouse means moving around a lot and next fall we will be on to our next adventure (stay tuned for that official announcement in a couple months… it’s pretty exciting!). I’m looking forward to some fun times and day trips while we are still California residents.

Summer is also time for friends from all over the country to come visit us, and we’re working on our own plans to visit them too! Travel has been on my brain lately, especially when I was coming up with this weeks recipe.

Travel… summer… cook-outs… naturally, this lead me to creating a chicken sandwich. I don’t eat red meat, so the chicken sandwich is my burger. The problem with chicken on a grill is it can be so dry and bland, so my go-to move was to drown it with hot sauce.


Don’t you dare put hot sauce on this

Here’s my new alternative: mediterranean-spiced chicken sandwiches with marinated cucumbers & onions and a lemon-dill yogurt sauce. It sounds like a tall order for grilling out, but you can prep everything the night before. There are three parts to this recipe, so let’s break it down!

Marinated Cucumbers & Onions

  • 1 large cucumber
  • 1/2 white onion, thinly sliced
  • 3/4 cup cold water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 Tbsp minced garlic
  • 1/2 tsp dill weed
  • 1/2 tsp oregano
  • 2 tsp crushed red pepper (optional)
  • dash of salt & pepper
  1. Slice the cucumber, preferably with a mandolin, so it’s paper thin. Divide the cucumber & sliced onions into two mason jars (or any glassware with an air-tight lid).
  2. In a bowl, combine the water, vinegar and sugar. Stir until the sugar dissolves. Add the rest of the ingredients (you can omit the crushed red pepper if you do not want heat) and pour into the jars, making sure all the veggies are submerged. Refrigerate at least 2 hours before use.

These are so delicious, I was snacking on them while I was working on everything else. This will make much more than you need for a couple sandwiches, but keep it around for a couple weeks in the fridge, throw them on every sandwich you can think of! They are also a great little side dish.


Pretty enough for a photo… I’ll spare you a photo of the yogurt sauce

Lemon-Dill Yogurt Sauce

  • 1/2 cup plain greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 lemon, zest & juice
  • dash of salt & pepper
  1. Combine all ingredients in a bowl & whisk until well-incorporated.

That’s it! Easy. Again, you will probably have left overs, but this a great alternative spread for mayo or ranch on sandwiches. Also, it’s great to use as a dip for veggies for your afternoon snack! Last but not least…

Mediterranean-Spiced Chicken Breast

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Cover the chicken with plastic wrap. Using a mallet or rolling pin, pound the chicken until it’s 1/2″ thick all around. Trim down to “sandwich size”. (Save your scraps!)
  2. Brush chicken breasts with EVOO. Mix the spices together in a small bowl, and rub generously onto both sides of the chicken. Use right away, or refrigerate up to overnight.
  3. Grill the chicken for about 5 minutes on each side over medium heat, flipping once, until it reaches 165 degrees internally.

OK! Here’s the star of the show. This chicken is delicious on it’s own for a weeknight dinner over rice or veggies, and can totally just be cooked in the oven instead of on the grill. I actually used a grill pan on my stove-top, because I don’t have my own backyard here in my townhouse. Womp, womp.

My recipe is only for two breasts/sandwiches because it’s just me and hubby over here, but it’s pretty easy to double this one up. (The cucumber and yogurt sauce recipes will make enough for like 8 sandwiches, at least.)

I have a complex where I hate when ingredients are two small or two large for the sandwich, hence my note to trim down to “sandwich size”. If I end up taking a lot of decent meat off, I save the trimmings. Keep them in the fridge for a stir-fry or a pasta dish.


Naked chicken, waiting for all the toppings

Now that we have everything we need…

BUILD THAT SANDWICH!

Do I really need to do bullet points here? Take your favorite, hearty sandwich roll and lightly toast it. Top it with the chicken, right off the grill. Pile on those marinated cucumber and onions. Add something fresh and green, like arugula. Spread that yogurt sauce evenly on the top bun, smush it all together and go to town.

As for the potato wedges, those are just russet potatoes that I sliced and soaked in water for an hour. Then you rinse and dry them, toss them with a dash of salt, pepper, garlic, parsley & paprika and bake at 425 degrees for 25 minutes. Ta-da!


Would you like fries with that?

I’m actually mildly obsessed with this sandwich. The chicken is so yummy… we did used half the spice rack on it for good reason. The cucumbers and onions are spicy, sweet and tangy all at once without overpowering the other elements. The yogurt sauce brings it all together, with a bright, fresh note from the lemon and dill. I like greens on my sandwiches, so I also added arugula, but you could use any leafy greens you like and have on hand.

OK, honestly, since I have sat down to type this out, I have gotten up twice. First was to get the jar of cucumbers, which I have been picking at ever since and second was to make sure I had more chicken defrosted (I do, yay!) because now I’m craving one of these bad boys.

I love recipes were I can prep components ahead of time, so when I am hungry and want food in face immediately, it’s not a hassle. When the cook-out starts, it will take you just as long to put this sandwich together as it would a burger with ketchup, tomato and lettuce. And trust me, anyone who thought a burger was the right choice will take one look at this and change their minds.


Couldn’t even make it through the photo shoot

Happy Summer everyone! I’ll be back sooner than later with a couple bonus mini-recipes. See you then!

End of Summer Shrimp Skewers

It’s September already? I always mixed emotions because on one hand it’s my birthday month, but on the other hand, summer is coming to end. Before it does, we have Labor Day weekend… AKA one more excuse to grill out.

One of my favorite things to grill is shrimp. I always show up to barbecues with containers of marinating shrimp to skewer and throw on the grill. I mean, everyone else always has hamburgers, hot dogs and potato salad covered… and since I don’t eat red meat, I like to give myself some more variety than just chicken wings and side dishes.

I love playing around with different flavors for the marinades, and here are my three favorites. For grilling, you want to use large or jumbo shrimp. I went with jumbo and each of these marinades works for about 10-12 shrimp. Obviously you can cut the amounts in half or double them, depending on how much food you want to make.


Top to bottom, #1, #2 & #3

#1 Sweet & Spicy

  • pinch of salt & pepper
  • 1 tsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 shallot, finely diced

#2 Lemon Garlic

  • 1 shallot, finely diced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp lemon pepper
  • pinch of salt & pepper
  • juice from 1 lemon (set aside)

#3 Teriyaki

  • 1/4 cup mirin/rice vinegar
  • 2 tsp minced garlic
  • 1/4 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp grated ginger
  • pinch of salt & pepper

To make the shrimp, whisk the ingredients of the marinade together in a small bowl. (Except the lemon juice on recipe #2, the acid will start to cook the shrimp.) Place your tail on, deshelled, deveined shrimp into a ziploc bag and pour in the marinade. Shake them around a little to make sure they are well coated. Refrigerate for about a half an hour.

Skewer the shrimp and cook them over medium heat, about 350 degrees, on the grill. Reserve the leftover marinade (and at this point, add the lemon juice to #2) to brush over the shrimp while it cooks. After a 2-3 minutes, flip the shrimp and brush on more marinade. Cook another 2-3 minutes, until opaque and cooked through.


Top to bottom, #1, #2 & #3

This is great to bring to a cook out because, like I said earlier, it’s different and it’s easy to transport. Once you have your marinade baggies all set, you can put them on ice or in a cooler and take them to the party. Easy clean up too, since all you have to do is toss out the bag.

I think it’s really fun to make two or three different flavors at the same time. People can try them all and pick their favorite. These little flavor bombs will really stand out from all the typical cook out dishes people expect.

Once summer ends, you can still get down on these. Use your grill pan and make them on the stove top. Serve them over some rice or stir-fried veggies for a really easy and fun meal.

I hope you all enjoy your last days of summer! Get outside and make them count. I know I will, I’ve actually got to wrap this up and head to a picnic today! Then in the next few weeks, I can start brainstorming fun fall recipes to share. Stay tuned!

Homemade Pasta with Chicken & Summer Vegetables

It’s been a little while since my last post! Summer is in full swing which is great, but it’s a little bittersweet. My husband is getting ready to deploy overseas again in the near future, hence my lack of posts. I’ve been trying to focus on spending time with him and some of our friends who are also heading out to new assignments.

I’ve still been cooking, but I’ve been playing it safe, using lots of recipes I have already posted and cluld make with my eyes closed. But then a wonderful thing happened, and my creativity was restored. If you follow me on Instagram (which you should, 4500+ followers get access to almost daily posts and tips from me there), you may have already seen: I finally got my pasta press for my KitchenAid mixer!

I set it up the second the FedEx man handed me the box. My first go was good, the dough was a little dry, but it cooked up beautifully. I made bucatini and started simple, using it in cacio e pepe. I was instantly hooked once I took that first bite and the fresh pasta practically melted in my mouth.


Cacio e pepe, with some pan-seared scallops on the side

Today I have a slightly more involved recipe that I came up with for my homemade pasta. It’s a light and colorful summertime meal using some of my favorite vegetables. And of course, you can use whatever pasta you want, fresh or boxed. No judgements here!

Yields 4-6 servings

  • 16 oz rigatoni
  • 4 Tbsp extra virgin olive oil
  • 1 zucchini, halved & sliced into 1″ pieces
  • 1 summer squash, halved & sliced into 1″ pieces
  • 4 oz asparagus spears, cut to 1″pieces
  • 1 cup cherry or grape tomatoes
  • 2 tsp dried thyme leaves
  • 2 boneless skinless chicken breasts, cut into 1″ pieces
  • 1 shallot, minced
  • 1 Tbsp garlic, minced
  • 2 Tbsp butter
  • 1/2 low sodium chicken broth
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1/3 cup grated pecorino romano cheese, plus extra for garnish
  • salt & pepper to season
  1. Cook pasta to al dente texture and set aside, reserving the pasta water.
  2. Preheat the oven to 375 degrees. Place veggies in a single, even layer in a 9×13 baking pan. Drizzle with 2 Tbsp olive oil and season with thyme, and a pinch of salt and pepper. Stir to coat.
  3. Heat the other 2 Tbsp of oil in a large skillet or wok over medium heat. Season the chicken pieces with salt and pepper and cook for about 5 minutes, turning once or twice, until they are opaque and slightly underdone. Add the chicken to the pan with the veggies and roast all together in the oven for 15 minutes.
  4. Meanwhile, reduce the heat on the stovetop to low and add the shallot, garlic and butter to the remaining oil in the skillet or wok. Once the butter has melted and become fragrant, add the chicken broth, white wine vinegar and lemon juice. Bring the heat up to medium until it reaches a low boil.
  5. Reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally. Add the parmesan reggiano cheese and cook for 2-3 more minutes, stirring constantly until it’s melted and well incorporated. (If you prefer to thicken the sauce a little more, add the reserved pasta water a Tbsp at a time until you reach your desired consistency.)
  6. With the heat still on low, add the al dente pasta to the sauce and toss to coat. If there is room in the pan, add the chicken and vegetables. If you have to, toss everything together in a large serving bowl. Serve immediately, with (optional) extra pecorino romano sprinkled on top.

I think pasta dishes in a light sauce are great for a summer meal on the porch. This meal is hearty and filling, but is fairly guilt free. There’s very little butter and cheese when you think about it spread out over 4-6 servings. You could always skip the chicken or substitute it with something like mushrooms if you prefer a vegetarian meal. Trust me, this recipe makes a lot of food that could easily feed a family, or provide you with a quick lunch for the next day (or two!).


Use red, orange & yellow tomatoes for even more color

This is not a pasta recipe that relies on the sauce to be the star. Instead, everything works together to enhance the flavor of the vegetables. It just tastes fresh.

Also, if you don’t have pecorino romano cheese, Parmesan would work as well. Pecorino romano has a slightly stronger, saltier taste in my opinion, but they both work in the sauce and as a garnish. I actually just happened to have fresh pecorino romano left over from the cacio e pepe I made, as that is the cheese traditionally used in that dish.

As for the homemade pasta, I followed the standard recipe of 2 cups flour, 3 eggs and a pinch of salt. Make sure to wrap up the dough and let it rest for at least a half hour. Other than that, my KitchenAid does the rest of the work for me! But again, any kind of pasta you want to make or buy is totally fine. I like rigatoni for this recipe, because the noodles were a similar size to the rest of the ingredients, and I like that uniform look.


Rigatoni straight from the pasta press, waiting to be boiling

Is anyone else a fan of homemade pasta? If so, what is you favorite dish to make with it? I mean, I feel like it would be a challenge to find a recipe with fresh pasta that isn’t amazing, but I’d love some more ideas so I can keep experimenting!

As we roll into the last month of summer, I hope you are all finding time to get outside and enjoy yourselves! Until next time, have fun and eat well.