White Asparagus Ricotta Tart

Make 1 tart

1 puffed pastry sheet, thawed
1/2 pound white asparagus, trimmed
1 tablespoon olive oil
1/2 cup ricotta
1/2 cup parmigianno reggiano
1 egg
Juice + zest of 1 lemon
Sea salt
Black pepper
Chives, to garnish

Preheat oven to 400F. On a floured surface, roll out puffed pastry into a 10"x16" rectangle, then transfer to a baking sheet or dish. Prick pastry with a fork. Bake for 12 minutes until puffed and lightly golden brown. Remove from oven and allow pastry to cool for 20 minutes minimum. Meanwhile, bring a large pot of salted water to a boil. Add asparagus and blanch for 3 minutes. Separately, in a medium bowl, combine cheese, egg, lemon juice, salt and pepper.

Spread the ricotta mixture on the cooled pastry, leaving a 1-inch border. Then, place asparagus stems in a row atop the ricotta. Sprinkle with salt and pepper. Brush exposed edges of pastry with olive oil. Bake 18 minutes until crust is golden brown. Garnish with green onion and lemon zest. Serve immediately.

Date Night at the Drive-In

After what felt like a forever January, I’m so happy it’s finally February! 

I’m reeling in the romance for a Valentine’s idea this weekend: a trunk date at the drive-in! Whether you prefer a scary movie or comedy, it’s the perfect intimate adventure. 

Considering the cooler temps, pack some blankets and bring your layers. You can watch from the seats with the radio, of course, but why not try out a cute picnic-style spread for a change?

We got cozy in our Roadshow BMW X3 tailgate and stepped up the usual popcorn and soda combo to cheese, chocolate and wine. Don’t forget a bottle opener and glasses!

I packed individually prepped ingredients in snack-sized ziploc bags and brought along the wood board to style once we parked at the drive-in. Since our occasion is Valentine’s, I added dark chocolate and candy to the mix. If arranging onsite is too much maintenance for your preference, order a prepared charcuterie for two from a local provider such as Feast & Graze. 

Now, which film is your pick? Make sure you two can agree—horror movies are a *no go* for me. Pull up to the appropriate theater entrance, park, unpack, and enjoy.

Greek-Inspired Lamb Sliders

Pump up the flavor for your big game spread with a secret ingredient: Mezzetta® Golden Greek Peperoncini. The base of our Greek lamb sliders includes chopped peperocini and za'atar, which we grill and pile high on brioche with a tangy tzaziki and crumbled feta. Grab the full recipe on caramelizedblog.com, and visit here to pack your pantry with their exceptional pickled selections for entertaining friends and family.

Serves 4 (8 sliders)

1 pound ground lamb
1 tablespoon + 1 teaspoon za’atar seasoning, separated
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 Mezzetta Golden Greek Peperocini, finely chopped
1/4 cup diced caramelized onions
8 mini brioche buns
1/2 cup plain Greek yogurt
1 sprig fresh dill, plus extra to garnish
Juice of 1/2 lemon
1 teaspoon Mezzetta Golden Greek Peperocini juice
1/2 cup crumbled feta cheese

In a large bowl, mix ground lamb with 1 tablespoon of za’atar, salt, pepper, peperocini, and onions until well combined. Use an ice cream scooper to form evenly-sized patties. Heat a cast iron skillet over medium-high heat. Add lamb scoops to skillet and smash with a spatula. Grill for 3-4 minutes per side until browned and cooked to desired temperature.

Meanwhile, in a small dish, combine Greek yogurt with remaining za’atar, lemon juice, peperocini juice, and fresh dill. Stir and spread on half of each brioche bun. Top with crumbled feta and a sprig of dill. Then, add slider patty to other half of bun. Serve immediately.

This post is brought to you by Mezzetta.

Crispy Caprese Chicken

I love this #dinneronawhim caprese-style concept for any season of the year — its preparation and presentation are simple yet elegant; flavorful yet friendly to even the pickiest of eaters.

For those of you intimidated by cooking chicken all the way through, you don’t have to worry here: Pounding each half of your breast to a 1/4-inch thick cutlet will cook over the stovetop in no time; and the extra step of sitting—for your mozz to melt—seals the deal for well-done (but not dry) chicken. And while it’s perfect on its own, serving atop some angel hair, orzo pasta, or even a bed of lettuce would be pretty delicious, too!

Serves 2 (easy to double!)

1 large chicken breast, halved
1 tablespoon flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 egg
1/2 cup panko bread crumbs
4 tablespoons olive oil, divided
4 ounces fresh mozzarella, sliced
1 cup cherry tomatoes
Flaky sea salt
1 tablespoon pesto
Juice of 1/2 lemon

Preheat oven to 425F. Toss cherry tomatoes in 1 tablespoon oil with a pinch of flaky sea salt.

Place on a baking sheet and roast until almost burst, about 15 minutes. Remove and set aside.Meanwhile, prepare flour with seasoned salt and pepper in one shallow dish, a whisked egg in a second dish, and panko in the third. Pound each chicken half into a 1/4-inch thin cutlet. Dredge and drip in flour, egg, and then panko.

Heat 2 tablespoons oil in a Dutch oven over medium high heat. Add chicken and cook 4 minutes per side. Turn heat to the low and place mozzarella slices on each piece of chicken. Place lid on the pot and allow mozzarella to melt for approximately 5 minutes.

Finally, in a small bowl, stir pesto with remaining tablespoon of olive oil and lemon juice. Plate chicken breasts with cherry tomatoes, pesto sauce, and an extra pinch of flaky sea salt.