Category Archives: Veggie

Zucchini Pasta with Burrata

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Last year about this time I was working an event in Cali, and I wasn’t psyched to be “on-event” again. In the fall, I tend to travel to Cali 2-3 times in just a few weeks. But then, one staff dinner I was introduced to burrata cheese. I hadn’t ever had it before and it was amazing. It made me so happy and all was right with the world.

We went to Pitfire Pizza and were served family style. One of the pizzas was the Burrata Pie: tomato sauce, burrata cheese, wild arugula, caramelized onion, hazelnuts, and pesto drizzle. Thankfully a few of my colleagues thought it was a bit weird. All the more for me. I have no recollection as to what else was served.
Three Bite Rule - Zucchini Pasta with Ricotta

I couldn’t get enough of the burrata. It was mystical. It is too good to be sold at grocery stores. #truestory. We may have given thousands? hundreds? of bicycle riders the weekend of a lifetime. I mostly remember the burrata.

I happened upon some at the farmer’s market and didn’t have to think twice. I figured with such a decadent cheese I would do a somewhat lighter pasta. I made way too much pasta with such a large zucchini. Half the pasta unless you want to be eating/serving 6 servings like me.
Three Bite Rule - Zucchini Pasta with Ricotta

Ingredients:

1 lbs angel hair/linguine/other thin pasta
1 large zucchini
16 oz Pastene kitchen ready tomato
1 cup basil leaves
2 tbs garlic, chopped
salt & pepper
1 medium/large burrata

Directions:

Boil generously salted water in a large pot for the pasta.
Using a box grater or mandolin, cut zucchini the long direction.
Three Bite Rule - Zucchini Pasta with Ricotta
Drop pasta into the boiling water and cook according to the packaging.
Heat tomato sauce over medium heat in a very large skillet (big enough to fit the pasta once it cooks).
Add garlic, half the basil, and zucchini to the tomato sauce when the pasta is almost cooked (for the last 2 minutes of pasta cooking).
When pasta is cooked but still al dente, remove and put directly into the tomato sauce skillet (do not drain).
Cook while mixing for just a minute or two while gently tossing in the sauce.
Three Bite Rule - Zucchini Pasta with Ricotta
Serve the pasta with the remaining basil, and a touch of salt and pepper (I used some rosemary fleur de sel). Finally top with burrata.
Three Bite Rule - Zucchini Pasta with Ricotta
Cut the burrata when ready to eat.
Three Bite Rule - Zucchini Pasta with Ricotta

This was lovely. I was so happy when the pure tomato sauce became pink with burrata cream. The flavors were perfect. The zucchini adapted to its role as pasta easily.

If you haven’t had burrata then you have to try it. It is like mozzarella to the extreme. The center is filled with cream that just tastes like cheese. Burrata is delicious so it would be great on salad and hunks of good bread.

Grilled Bruschetta Pizza

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People always tell me that pizza dough is hard to work with. I swear by my pizza stone, but I also wanted to be sure to make some pizzas with alternative crust options. I’ve made french bread pizza and Greek Pita Pizza too if pizza dough isn’t your thing.

I grabbed some ready-made crusts and think they’re a fool-proof option. I did one grilled flatbread and some naans as crust for lunch ones.
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Ingredients:

1 flatbread (or 2 naan)
1 cup tomato sauce (or my fav Kitchen Ready Pastene)
8 oz shredded mozzarella
1-2 medium tomatoes
4 oz fresh mozzarella
4 leaves fresh basil (don’t substitute)
salt & pepper

Directions:

Grill flatbread on hot grill for just a few minutes, flipping once
Top with tomato sauce, shredded mozzarella and chopped tomato.
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Gently lay slices of fresh mozzarella on top and sprinkle with salt and pepper.
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Grill for just a few minutes, until the cheese has melted.
Remove from the grill and immediately top with fresh basil.
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Let sit for about 3 minutes before cutting.
Enjoy!

This pizza is ready in just a few minutes. It seriously takes less time than pre-heating the grill (or oven). I made the flatbread on the grill and made the naan in the oven to be lunch the next day.

The flatbread was chewy and got a touch crisp from the grill. The naan was thinner and I liked the slight sweetness of the wheat dough. This bruschetta pizza requires so few ingredients I strongly urge you not to skip the fresh mozzarella and the fresh basil. These two ingredients make the pizza flavorful.
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This is such an easy way to whip up pizza. The naan was perfect for individual servings and I loved something different off the grill! Who’s excited for the Bachelorette finale? I totally called last week’s action and I’m curious what this next one will be. I can’t imagine a 2 hour finale to have her pick nobody. It can’t take 2 hours to break up with 2 guys. We’ll see what shakes out with this last rose and if they announce the next Bachelor. I don’t think it’ll be Brooks. He can’t express himself. Mr. J hears it in passing and a) wants nothing to do with it and b) thinks this guy will be the next one. All this being said, I’m reading a 700-something page book right now so that my head doesn’t turn to mush with this trash & RHONJ. #guiltypleasure

Bruschetta Pizza Cost Breakdown
This breakdown is for either the flatbread or the naan. There would be enough sauce, cheeses, and basil to make both!
crust: $3.30
tomato: $0.50
shredded mozzarella: $2.50
fresh mozzarella: $2.00
fresh basil: $1.00
total = $9, serves 2 for $4.50 each

Italian Grilled Cheese

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This summer has been pretty hot. I don’t like temperatures that start with a ‘9’, and three-digitis? #forgetaboutit

I’ve been trying to limit my oven use for dinner planning when it gets that hot. I’ve also been OBSESSED with using stuff up. Pantry items and freezer finds alike have been gracing my plates. I had some breaded eggplant hanging around (circa Eggplant Parm Pizza) and thought tucking those buggers into grilled cheese could be fun.
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Italian Inspired Grilled Cheese (for 2)

Ingredients:

4 slices of bread
3 tbs pesto (or marinara or tapanade or alfredo)
2-3 slices American cheese
½ cup shredded mozzarella
6 pieces of breaded eggplant (substitutions below)
olive oil

Directions:

Preheat the oven to 400-degrees.
Bake the eggplant in a flat layer for about 10-minutes or until heated through, flipping once (or pan fry or pop in a toaster oven)
Reduce heat to 250-degrees if both sandwiches don’t fit in the skillet at the same time.
Heat a large skillet or grill pan over medium heat.
Spread pesto onto one slice of bread for each sandwich (or both pieces of both sandwich if you LOVE pesto).
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Layer American cheese, then eggplant, then mozzarella onto each sandwich.
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Drizzle olive oil into the pan and put sandwiches in.
Cook a few minutes, until the crispness of your preference, before gently flipping over.
Cook on the 2nd side a few minutes and serve immediately (or keep 1st sandwich warm in the oven until the 2nd sandwich is ready.

I loved this. Mr. J did too. I didn’t want the pesto to overtake all the flavors, but I could have upped it to both sides. I loved the marinara for dipping. The eggplant had a perfect crispness even surrounded by cheese.

Now, for the cheese. Don’t judge the American cheese in there. Other cheeses (more fancy, more authentic, more worldly cheeses) will not melt as perfectly as American cheese. I may have snuck a little sprinkle of Parmesan in there too. Maybe.
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The eggplant is an easy thing I grab at Trader Joe’s and keep in the freezer. It makes for a super easy & quick Eggplant Parmesan or sub, or pizza. No eggplant? No problem! Another veggie would be good too, or bread your own! I like the breaded eggplant for the crunch, so the sandwich doesn’t get too soggy, but maybe grilled zucchini/eggplant/summer squash is right for you! Chop up some artichokes or roasted red peppers or whatever you have!

This is kind of like lazy-man’s pizza or pizza-leftovers in a hurry. The possibilities are ENDLESS!

Black Bean and Squash Veggie Burgers

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My event is over, I’m back from vacation, work isn’t stressful anymore, and there are no more excuses. Time to eat real food and better food. Time to cut the crap…so to speak. Last night Mr. J was wanting dessert. I was glad he didn’t end up suggesting a trip to our fav local ice cream place. I might not have had the will power to say go without me. I need to get back on track.

What a perfect segway to veggie burgers! I love them and don’t make them nearly enough. Homemade ones are sooo much better than store bought ones.
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I get it that folks dismiss them. I’m not vegetarian, but I can’t eat beef so I kind of have to like them. People who are lucky enough to eat beef without a problem don’t really understand and can mock them all they want. I love all the flavors, condiments, and options for burgers. I usually make chicken burgers and some restaurants offer turkey burgers and they are pretty good substitutes. It is just such a quintessential summer food I miss out on.

These are so simple, filling, hot-of-the-grill, and hearty. Veggie burgers are filling but not stuffed-can’t-think-about-food-again kind of burgers. I’ve made them with eggplant which I like but the nuttiness of the oatmeal and the crunch from the sunflower seeds is so great. My friend Flying on Jessfuel made Sweet Potato & Pecan burgers a million years ago before we had blogs. The butternut squash in these brought me back to that million-degree apartment in Boston way back when.

Black Bean & Squash Burgers

Ingredients:

1 can black beans
1 cup butternut squash cooked (I used frozen, mostly defrosted)
1/4 cup chopped onion
2 tsp garlic, chopped
1 cup oatmeal
1/2 cup sunflower seeds
2 tbs olive oil or 1 egg
1/4 cup cheddar cheese, shredded/chopped/grated
1 tsp onion powder
salt & pepper

Directions:

Rinse and drain black beans.
Add black beans, butternut squash (mine was still a touch frozen/frosty), onion, and garlic to a food processor.
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Pulse for a few seconds until mixed leaving some black bean chunks.
Mix black bean mixture with oatmeal, sunflower seeds, egg, cheese, onion powder, and some salt & pepper.
Form into patties

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Grill until crisp on the outside. Flip once, gently.
Serve on a bun with all the traditional burger ‘fixings or on salad or in a pita or bunless.
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I topped mine with avocado, ketchup, and some whole grain mustard we’re obsessed with on the bottom. It was so good. I froze the other 3 burgers separated by parchment. They’re ready and waiting for the next burger night!

Mr. J saw me whipping these together (he formed his own beef burger) and saw something orange go in from the freezer. Mango? Hahaha, nope! That frozen butternut squash wasn’t our fav and it hung around so long he didn’t even think of it. He magically grilled this bad boy to perfection while I feared it would fall apart. He’s the grill-master for sure.

(p.s. wish him a happy birthday tomorrow!)

What I Ate: Baked Falafel

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Falafel is one of those sneaky take out items that seems so healthy but…

they’re fried. Womp. Womp.

I make it at home somewhat regularly and bake them. It is so much easier, less messy, and healthier.
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I’ve made them from scratch and honestly don’t really think it is worth it. I use a mix, bake them on a cookie sheet for 10 minutes at 375 degree and flip once. Leave the frying to your fav Falafel King/Palace/House-Of…you won’t even miss the fried crunchy outside.

The mixes taste good and are simple. Simple as in just-add-water. In the time it takes to get these buggers toasty and cooked through your salad can be ready and waiting. Toss feta, cukes, tomatoes, and greens with some Italian/Caesar/Oil & Vinegar.
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I love this as a perfect meatless dinner or I’ve served it as an app with little pita pockets. It is an easy meal to bring somewhere since you’ll just need refrigeration and maybe the falafel can get nuked or popped in the toaster oven. This time I served it on wheat naan but tortilla wraps, pita pockets are great too.
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Try it and I won’t even have to say told-ya-so.