Recipe: Chicken Pasta Primavera

simple pasta recipe - chicken pasta primavera

chicken pasta primavera - good recipe for potluck

We’ve finally been graced with warmer temps here in New York, and the change in seasons (no matter the time of year) always makes me want to cook. Last weekend, we spent much of Sunday out on our little terrace, admiring new herbs we planted and just enjoying the sunshine. Leisurely days like that call for light, satisfying meals that don’t skimp on color or flavor. I was inspired to put together my own take on pasta primavera to celebrate the sunshine — and trust me when I say, it’s a dish you will return to throughout the summer too.

How does this sound: chicken, lightly braised in white wine, with a hearty vegetable mix of broccolini, baby greens, sun dried tomatoes, grape tomatoes, onions, and yellow pepper, all finished off with a splash of cream and lots of fresh lemon juice, then tossed together with pasta and parmesan cheese. Yeah, it was really good. Like a lot of my recipes, this one is totally customizable to what you have on hand. I prefer it with a long noodle like linguine, fettucine, spaghetti, or even bucatini (which I used here), but you can use a short tubular pasta too. Whatever you have, really! Ditto for the vegetables. And, while I like to cook with chicken thighs because of their flavor, you can certainly use white meat too.

This would make an easy meal to entertain with during spring and summer. Just add a basic green salad, a couple bottles of white wine, and you’re good to go! Here’s how I made it: Read the full post +

"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Pasta with Tomato Porcini Cream Sauce, Pancetta and Peas

pasta with tomato porcini cream sauce, peas and pancetta

recipe - pasta with porcini tomato cream sauce and pancetta

pasta with porcini tomato cream sauce

And then there’s the opposite of eating salads and pretending that you’re paleo. There’s pasta. With cream sauce. And pancetta. And you know what? It’s glorious, and everything you imagine it will be. Even more so when you’ve been eating too many salads.

I made this a couple Fridays ago, when the mister was having a down day, and requested something that would soothe the soul. Specifically, he said, I want pasta. You were aware that pasta was soul soothing, weren’t you? We used to go to this restaurant in SF for anniversaries, and they had this pasta on the menu that was doused in the richest, creamiest porcini tomato sauce, and dotted with big chunks of pancetta. I was totally inspired by that and decided to re-create it at home! Mine wasn’t quite as rich (I realized HOLY BUTTER AND CREAM — their version really IS decadant!), but nevertheless, was so satisfying. The good news is that while this is total comfort food, it’s easy to make, so you can whip it up on any random Tuesday when you need a little hug in the form of carbs. And, you can substitute any shape of tube pasta you want — rigatoni, penne, even farfalle would be really great!

Give it a try! And let me know if you do. Here’s how to make it: Read the full post +

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Recipe: The Roasted Everything Salad

the roasted everything salad

roasted fruit and vegetable salad

roasted chicken, broccoli, shallot and apply salad

There’s a constant battle that has happened in my household for years, one that at times has threatened to drive the thickest of wedges between us. It’s over salad. And yes, okay, I’m being a little dramatic, but I’m not being dramatic when I tell you that Joe and I have argued about salad many, many times. You see, sometimes he gets on these workout and paleo diet kicks. I do not like said paleo diet kicks. I like cheese and often gluten and the occasional bowl of ice cream. When Joe gets on a kick though, he sometimes wants to go cold turkey. And the easiest thing that he can eat is a big, green salad.

Unlike paleo diet kicks, I DO like salad. I just don’t usually like it for dinner, night after night. Which is where the wedge comes in. But recently, I’ve discovered the secret — the salad peace treaty, if you will — to making all salads delectable and completely, utterly satisfying. Just roast everything you put in it. It’s kind of obvious, now that I think about, since I’ve been roasting various elements of salads for years. But this past weekend, I made us a salad with ingredients that wouldn’t make a lot of sense together raw, but when they were all roasted, tasted delicious.

The great news about The Roasted Everything Salad is that it’s completely customizable to the season, and whatever you have on hand. In the summer, I think this would taste awesome with roasted apricots or peaches and some roasted pork tenderloin. In the fall, go for the butternut squash and Brussels sprouts. You can literally roast any meat, fruit or vegetable and throw it in. Veggies and fruits especially get so concentrated, caramelized, and savory when roasted, so even a paltry vegetable like cauliflower is taken to a whole ‘nother level with roasting. You can vary the flavors by adding different herbs during the roasting process, and of course, switch out vinegars to make the dressing taste different. It’s kind of great!

Sunday I made us a salad with roasted chicken thighs, roasted broccoli, roasted apples, roasted lemon, roasted almonds, and roasted shallots. The only thing that’s not roasted in a roasted salad is of course, the greens. Though, if you used a really hearty green like curly kale, I kind of think that would taste good too. Here’s what I did for my roasted salad: Read the full post +