Backyard Picnic

Here's a recipe for Gnocchi Antipasto Salad

Ingredients

- 1 pound of store-bought or homemade gnocchi

- 1 cup cherry tomatoes, halved

- 1 cup fresh mozzarella balls (bocconcini), halved

- 1/2 cup sliced black olives

- 1/4 cup sliced pepperoncini peppers

- 1/4 cup thinly sliced red onion

- 1/4 cup chopped fresh basil leaves

- 2 tablespoons chopped fresh parsley

- 2 tablespoons extra-virgin olive oil

- 1 tablespoon balsamic vinegar

- Salt and pepper to taste

- Grated Parmesan cheese for garnish (optional)

Instructions

1. Cook the gnocchi according to the package instructions until they float to the surface of the water. Drain and set aside to cool slightly.

2. In a large mixing bowl, combine the cooked gnocchi, cherry tomatoes, mozzarella balls, black olives, pepperoncini peppers, red onion, chopped basil, and chopped parsley.

3. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing.

4. Drizzle the dressing over the gnocchi salad and toss gently to coat all the ingredients evenly.

5. Season the salad with salt and pepper to taste, adjusting the seasoning as needed.

6. Optional: Garnish the salad with grated Parmesan cheese for extra flavor.

7. Serve the Gnocchi Antipasto Salad immediately or refrigerate it for 30 minutes to allow the flavors to meld before serving.

This Gnocchi Antipasto Salad is perfect for summer picnics, potlucks, or as a satisfying main course for lunch or dinner. Feel free to customize the salad by adding other ingredients such as grilled vegetables, salami, or artichoke hearts according to your taste preferences. 

Enjoy!

Here's a recipe for Spaghetti Carbonara  

Ingredients

- 350g (12 oz) spaghetti

- 150g (5 oz) pancetta or guanciale, diced

- 3 large eggs

- 75g (2.5 oz) grated Parmesan cheese

- 50g (1.75 oz) grated Pecorino Romano cheese

- Freshly ground black pepper

- Salt (for pasta water)

- Olive oil (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

2. While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.

3. In a mixing bowl, whisk together the eggs, grated Parmesan, and grated Pecorino Romano. Season generously with freshly ground black pepper.

4. When the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the spaghetti and return it to the pot.

5. Immediately pour the egg and cheese mixture over the hot spaghetti, tossing quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and melt the cheese, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, a splash at a time, until you reach your desired consistency.

6. Add the cooked pancetta or guanciale to the pasta and toss again to combine.

7. Serve the spaghetti carbonara immediately, garnished with additional grated Parmesan cheese and black pepper if desired.

Spaghetti carbonara is usually finished with a generous amount of freshly ground black pepper, which adds a distinctive flavor to the dish. It's a simple yet flavorful pasta dish that's beloved for its rich, creamy texture and indulgent taste.

Enjoy!

Here's a recipe for a Springtime Spaghetti Carbonara

Ingredients

- 350g (12 oz) spaghetti

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 small shallot, finely chopped

- 1 cup cherry tomatoes, halved

- 1 bunch asparagus, trimmed and cut into bite-sized pieces

- 1 cup fresh peas (or frozen, thawed)

- Zest of 1 lemon

- Juice of 1 lemon

- Salt and pepper to taste

- Grated Parmesan cheese for serving

- Fresh basil or parsley, chopped, for garnish

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until softened and fragrant, about 2-3 minutes.

3. Add the halved cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 3-4 minutes.

4. Add the asparagus pieces and peas to the skillet, and continue to cook until the vegetables are tender-crisp, about 4-5 minutes.

5. Toss the cooked spaghetti into the skillet with the vegetables. Add the lemon zest and lemon juice, and toss to combine. If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up.

6. Season the springtime spaghetti with salt and pepper to taste. 

7. Serve the spaghetti in individual plates or bowls, garnished with grated Parmesan cheese and chopped fresh basil or parsley.

This dish celebrates the freshness of spring produce with bright flavors and colors, making it a perfect meal for the season. Feel free to adjust the ingredients based on what's available and in season in your area.

Enjoy!

Here's a recipe for Roasted Zucchini Pasta Salad

Ingredients

For the Roasted Zucchini

- 3 medium zucchinis, sliced into rounds or half moons

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- Salt and pepper to taste

For the Pasta Salad

- 300g (10 oz) pasta (such as fusilli, penne, or farfalle)

- 1 cup cherry tomatoes, halved

- 1/2 cup red onion, thinly sliced

- 1/4 cup fresh basil leaves, chopped

- 1/4 cup fresh parsley leaves, chopped

- 1/4 cup crumbled feta cheese (optional)

- Salt and pepper to taste

For the Dressing

- 1/4 cup extra virgin olive oil

- 2 tablespoons balsamic vinegar

- 1 tablespoon Dijon mustard

- 1 teaspoon honey (optional)

- Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. In a bowl, toss the sliced zucchini with olive oil, minced garlic, salt, and pepper until evenly coated. Spread the zucchini in a single layer on the prepared baking sheet.

3. Roast the zucchini in the preheated oven for 20-25 minutes, or until golden brown and tender, flipping halfway through cooking.

4. While the zucchini is roasting, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

5. In a large mixing bowl, combine the cooked pasta, roasted zucchini, cherry tomatoes, red onion, chopped basil, chopped parsley, and crumbled feta cheese (if using). Toss gently to combine.

6. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper to make the dressing.

7. Pour the dressing over the pasta salad and toss until everything is evenly coated.

8. Taste and adjust seasoning with additional salt and pepper if needed.

9. Serve the roasted zucchini pasta salad immediately, or refrigerate for at least 30 minutes to allow the flavors to meld before serving.

The result is a vibrant and flavorful pasta salad that can be served as a side dish or a light main course. It's perfect for picnics, potlucks, or as a refreshing meal during the warmer months.

Enjoy!