Tag: Spring Cooking

Spaghetti with Lemon and Asparagus Sauce

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One of the guiding factors in choosing a recipe for me revolves a lot around what produce is in season. I wanted to make pasta that highlighted spring produce and I came across this recipe from my New York Times cookbook by Jean Yves Legarve. I am not sure who that is, and if I am uncultured I apologize, but I do know one thing, you need to make this pasta. Cream sauces can be daunting, but I promise not only is this dish so delicious with the perfect amount of citrus and cheese, but it is also so easy to throw together you can make it on a weeknight.

Ingredients

  • 6 TBSP Unsalted Butter
  • 8 Thick Asparagus spears, stalks peeled & cut into 1-in lengths [I could only find an ALDI package of asparagus so I used 1/2 the package]
  • 1 Lemon, Grated for zest & juiced
  • 2 Large Eggs
  • 3/4 Cup Heavy Cream
  • 2 TBSP Freshly Grated Parmesan Cheese
  • 1/2 TSP Nutmeg
  • 3 TBSP Chopped Flat Leaf Parsley [I used dried]
  • 1/2 LB Spaghetti
  • Salt
  • Fresh Cracked Pepper

Let’s Get Cooking

Melt the butter in a medium skillet over MED heat. Add in the asparagus and cook until tender, about 6 minutes.

Meanwhile, combine the lemon zest + half the lemon juice + eggs + cream + Parmesan cheese + nutmeg + parsley in a bowl and mix well. Be sure to taste the sauce, the lemon flavor should be subtle. I had to add all of the juice from my lemon so be sure to taste!

Bring a large pot of water to a boil. Stir encough salt that the water tastes salty. Cook the pasta until al dente, according to your pasta package.

Drain the spaghetti well and return it to the pot. Add in the asparagus with the butter and lemon sauce. Toss well.

Turn the head to LOW and gently toss the pasta over the heat for 30 seconds, until the sauce thickens slightly & adheres to the pasta. Season to taste with salt & LOTS of cracked black pepper.

Made with Love,

Hannah

Jake’s Breakfast Burritos

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My brother, Jake, maybe in love with making these breakfast burritos. At first, I didn’t get it, but now after making them myself I definitely understand the hype. These breakfast burritos are amazing for meal prepping, but also perfect for clearing out your fridge of that extra produce. I added spinach, which Jake does not have in his burritos, he instead uses red & green peppers, but use what you like!

Ingredients

  • 6 Eggs
  • 4 Strips of Bacon, sliced
  • 1 TSP Garlic, Minced
  • 1 Cup Spinach
  • 1/2 Cup Hot Peppers
  • 1/4 Cup Shredded Cheddar Cheese
  • 6-8 Tortillas, I like Mission but use whatever you like
  • Salt & Pepper

Let’s Get Cooking

Start, as always, by prepping your ingredients.

Throw your bacon in a skillet and cook just below your desired doneness. I prefer mine to be a bit chewy. Remove the bacon onto a towel-lined plate. Wash the pan.

Using the same pan, throw in the garlic and spinach and cook until wilted. Once done, throw back in the bacon + peppers and cook for about 1 more minute until melded.

On MED-HIGH heat, throw in the eggs + cheese + salt + pepper and cook until done, or no longer runny. Remove eggs from heat.

Onto making your burritos! Take your tortilla and place about 1/3 of the egg mixture in the middle. Take the top and bottom ends and fold them inward, then roll from one side to the another. Now my brother said I need to work on my rolling techniques so I guess don’t listen to me. Once rolled, place it back on the skillet, or I used my griddle. Cook until there are griddle marks on both sides.

Now here are Jake’s pro tips for perfect breakfast burritos:

-Allow burritos to cool before wrapping in the foil, steam from the burritos gets caught in the foil and the extra water can cause freezer burn

-Take your aluminum foil and place a paper towel on top. Wrap your burrito in the foil/paper towel. [ONLY IF YOU ARE REHEATING IN THE MICROWAVE]

TO REHEAT:

In the microwave: remove from foil, gently wet the paper towel, and reheat for about 2 minutes

In the oven: make sure first off your burrito is only wrapped in foil, and remove the paper towel if added. Preheat the oven to 375F and allow to reheat for about 10 minutes. This is what I do right when I wake up and by the time I am ready to head to work the burrito is nice and toasty warm for me!

Cheers to Jake and his breakfast burritos!

Made with Love,

Hannah