Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.

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Wild Mushroom & Sage Pappardelle Pasta

(serves 2)

ingredients:

Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano

directions:

Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!

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Prosciutto + Cantaloupe Salad

Hi guys, surprise! I’m comin’ atcha with a healthy recipe for a change!

I’ve been eating this salad non-stop lately. It just screams summer to me because of the cantaloupe being in season, so don’t let the season end before trying this one! It’s light and flavorful, so it’s perfect for a quick, healthy lunch on a busy day.

I couldn’t eat prosciutto for the longest time thanks to my anatomy lab partner making an unfortunate comparison during one of our dissections, but I think I’ve finally gotten over it. Clearly. Thank goodness.

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Prosciutto & Cantaloupe Salad

Ingredients

2 c arugula

1 c cantaloupe, cubed

1/2 avocado, sliced

5 pieces of prosciutto, cut into smaller bite-sized pieces

a handful of pecans

pinch of s&p

juice of half a lemon

Directions:

Toss everything together in a bowl. Enjoy immediately.

 

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In other news, here’s a brief update for you (since I’ve been kind of AWOL): t-minus two weeks until my move in! Big boxes of furniture are starting to arrive in the mail and I can’t wait to finally get to decorating the new space. It’s been so hard not to exercise that particular creative muscle of mine. I’ve been reading a ton of really great books (sharing more on that soon) while enjoying all the amazing thunderstorms North Carolina has been getting this summer. Really loving having seasons back <3. And my animal nutrition class starts today, which means the fall semester has officially begun…which means FALL is almost here! Dreaming up all the festive things. Good things are on the horizon, y’all. 🙂

Hope the week is treating you well, friends. Thanks for reading!

 

 

Concord Grape Galette w/ Peanut Butter Ice Cream

OMG. Buckle down, people. I think this is my favorite recipe of the summer!!!

During my recent vacation to my family’s lake house I ate a lot of peanut butter and jelly sandwiches. I was simply too busy doing vacation-y things for a lunch any more involved than that, ya know? I usually don’t eat PB&J’s because they’re not super nutritional, so I forgot how tasty and nostalgic the flavor combination is.

I thought, how great would it be to make a dessert version of this? That way you could enjoy the flavor combo and not feel guilty for eating something indulgent, because it would be dessert and you are supposed to be eating something indulgent! And this plan was hatched: In lieu of white bread, there would be pie crust. Instead of concord grape jam, there would be concord grape filling. Instead of peanut butter, there would be peanut butter ice cream.

So I present to you the elevated, adult version of the classic PB&J: Concord Grape Galette with Peanut Butter Ice Cream!

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I’m all gaga and heart eyes over this thing. It’s prettier and tastier than I even imagined. The galette is made entirely from scratch (details below), and maybe in the future I’ll make the peanut butter ice cream from scratch as well. This time, I decided to stick with Ben & Jerry’s Peanut Butter Cup ice cream. It’s peanut butter ice cream with PB cups throughout, and the overwhelming flavor of peanut butter paired PERFECTLY with the fragrant grapes. My stomach is seriously grumbling right now.

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Concord Grape Galette

Ingredients

2 cups flour + more for rolling out dough

1 tsp salt

2/3 cup butter, cut into chunks

ice water

2 cups seedless concord grapes, cut in half

1/4 cup + 2 tbsp granulated sugar

1 egg

peanut butter ice cream

Directions

  1. Preheat oven to 375 F.
  2. Using a food processor, pulse flour, salt, and 1 tbsp of sugar together. Add cold butter and pulse until you get large beads of butter (the size of pearls). Gradually add ice water by the tablespoon until the crust just holds together.
  3. Break the dough into two balls of similar sizes. Cover each ball with parchment paper, flatten into a thick disk, and pop into the freezer for 10 minutes to chill.
  4. After chilling, remove one of the disks and roll out on a floured surface into a circular shape. Put the grapes in the center of the dough, leaving only about an inch of uncovered dough all the way around. Sprinkle 1/4 cup of sugar over the grapes. Fold the dough over so your galette starts to take shape. Using a pastry brush, coat the top of the dough with the egg, and then sprinkle the remaining tbsp of sugar on top of the dough.
  5.  Bake in oven for 30 minutes, until the dough gets browned and the filling gets nice and bubbly.
  6. Remove from heat, top with ice cream, and dig in!!!


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