Garden Raviolis

garden raviolis (1) WM

Someday I am going to make raviolis from scratch, but until then I’ll buy them pre-made.  This is a great recipe because it takes pre-made fresh raviolis, doesn’t dump a bunch of sauce on them and instead uses oh so fresh summer veggies.  What more could you ask for.  Really.

prep time: approximately 7 minutes

cooking time: approximately 35 minutes


1 bag pre-made fresh cheese raviolis (the size depends on how many people are eating)

1/2 container cherry tomatoes

2 shallots, cut into wedges

4 garlic gloves, peeled

1/2 zucchini, sliced into bite sized pieces

olive oil



fresh basil

grated cheese (if desired, it was kind of overkill considering the cheese raviolis, I’ll skip next time)


1. Place all vegetables onto an oiled baking sheet in a pre-heated 425 degree oven and bake for about 30 minutes.

2. Meanwhile, boil water for the raviolis and cook.

3. After the raviolis are cooked and the veggies are done combine in a pot with the fresh basil leaves and gently stir together.  Add more olive oil if the ravioli are sticking to one another.  Add salt and pepper to taste.

garden raviolis (2) WM

Tomato & Feta Toasts

tomato and feta toasts (1) WM

I cannot believe how amazing this salad / toast was.  In fact, I want one right now.  I’m pretty much drooling.  This recipe will be a go-to summer salad recipe.  See, there are so many amazing ways to eat your veggies!

prep/total time: approximately 20-25 minutes

 tomato and feta toasts (2) WM


1 teaspoon finely chopped fresh thyme

handful basil leaves, chopped

1 teaspoon grated lemon rind

sliced tomato or cherry tomatoes

1 English cucumber, thinly sliced

1 bell pepper, diced

1 lemon, juiced

3 tablespoons extra-virgin olive oil

freshly ground black pepper

pinch of kosher salt

feta cheese, crumbled

goat cheese, crumbled

toasted French bread, 2 slices each person

handful pine nuts, toasted

handful of arugula per person


1. Chop, slice, and grate all needed ingredients.

2. Mix the olive oil, pepper and salt together, stir in the chopped, sliced, grated ingredients.  Gently fold in the crumbled cheeses.  Let stand for 10 minutes.

3. Slice and toast the bread.

4. Toast a handful of pine nuts – careful not to burn, you only want them golden brown.

5. Place a handful of washed arugula on each plate.

6. Place the toast on the sides of the plate.  Arrange the cucumber on the bed of arugula, and scoop out the cheese and olive oil mixture on top of the toasts and arugula.  Enjoy!

tomato and feta toasts (3) WM

Corn, Chorizo, and Shrimp Salad

This is a pretty amazing salad.  One that is a total crowd please and is totally easy to prepare (I like that!!).

corn, chorizo, shrimp salad (3) WM

prep time: approximately 15-60  minutes

cooking time: approximately 20 minutes


4 ears of fresh corn or 3 cans of corn, drained

1 pound raw shrimp, peeled

1 package Spanish chorizo sausage

2 bunches green onions, chopped

handful basil leaves, chopped

handful red cherry tomatoes (or regular tomatoes sliced)

handful yellow cherry tomatoes

2 garlic cloves, minced

1 1/2 – 2 tablespoons Sriracha

2 teaspoons grated lemon rind

juice from 1 lemon

1/2 teaspoon salt

2 tablespoons olive oil


1. If you are using fresh ears of corn, peel and boil for 60 minutes, then slice the corn kernels off.  Otherwise open the cans of corn and drain.

2. Add the peeled shrimp into a pan of boiling water and cook for 5-7 minutes, until they turn pink.  Drain.

3. Cook the chorizo sausage.  Drain.

4. Slice, chop, mince, grate all needed ingredients.

5.  Combine all ingredients in a bowl, stir well, taste and add any additional seasonings.  Keep chilled and serve chilled.

Grilled Chicken with Paprika Rub & Spicy Apple Glaze

Paprika Rub & Spicy Apple Glaze (4) WM

This recipe takes 2 prep days, but is well worth it!

chicken & corn:

a combination of chicken, however much you like – the brine, rub and glaze makes a lot!

corn on the cob, husks removed

for the brine:

2 quarts water

1/2 cup kosher salt

1/4 cup brown sugar

1 tablespoon pickling spice

1/4 teaspoon peppercorns

for the smoked paprika rub:

3 tablespoons smoked paprika

1 teaspoon salt

4 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

for the spicy apple glaze:

3 cups apple cider

1 cup cider vinegar

1 cup applesauce

1 cup granulated sugar

1/4cup light brown sugar

1/4cup thinly sliced fresh ginger

1 cinnamon stick

1/2 vanilla bean, split

6 cardamom pods

2 teaspoons minced garlic

2 teaspoons allspice

1 1/2 teaspoons crushed red pepper

1/2 teaspoon dry mustard

¼ teaspoon salt Paprika Rub & Spicy Apple Glaze (2) WMDirections:

1. On the first night: Prepare the brine by combine all of the ingredients in a pot and bringing the water to a boil.  Once the water has cooled add a few trays of ice cubes, then add the chicken pieces.  Cover tightly and refrigerate over night.

2. On the second night: Remove the chicken from the brine and toss out the brine.  Paper towel dry the chicken and place on one layer on a plate – place the plate of chicken, uncovered, in the refrigerator being sure that the raw chicken isn’t touching anything else.  Refrigerate over night.

3.  On the third day, an hour before grilling mix all of the rub ingredients together and rub onto the chicken.

4. Bring a large pot of water to boil and once the water is boiling place the corn in the water and let boil for 35-45 minutes.

5. While the rub is sitting on the chicken and the grill is starting prepare the spicy apple glaze.  Combine all of the ingredients in a 6-quart saucepan and bring to a boil over medium-high heat, stirring often to dissolve the sugar.  Once the mixture has come to a boil reduce the heat to medium and cool until it is reduced to about 1 cup and has a glaze consistency, which will be about 35 minutes.  After the sauce is a glaze consistency remove the pan from the heat and strain the through a fine-mesh colander into a bowl.  Discard the solids.  Set the glaze aside.

6. Once the grill is ready, place the chicken on the grill and sear on each side for about 2 minutes.  Then, brush some of the spicy apple glaze on the side facing up on all of the chicken pieces; flip over and glaze the other side.  Continue doing this for several times until several layers of glaze are on both sides of the chicken.  You want the glaze to get nice and crispy.  Move the pieces of the chicken to the outer perimeter of the grill, place the corn in the middle and lightly brush a thin layer of glaze on the entire ear of corn.  Cover and cook for about 10 minutes each side.

Paprika Rub & Spicy Apple Glaze (3) WM

7. Remove the corn and chicken once the chicken is cooked through.  Serve with a side salad or the vinegar based cole slaw with cranberries (or another one of my salads!)

Paprika Rub & Spicy Apple Glaze (1) WM