3-INGREDIENT MEALS - SWEET PEPPERS BURRATA & TOAST

JUMP TO RECIPE

In today's 3-ingredient meals episode, I show you how to make a delicious dish with 3-*primary* ingredients and a handful of staple pantry items.

This would be a great appetizer for Valentine’s Day or game day

Today: Sweet Peppers, Burrata & Toast

Sweet peppers and burrata cheese complement each other well because they balance each other's flavors and textures. Sweet peppers bring a crisp, fresh, and slightly sweet taste to the dish, while the creamy and rich burrata cheese provides a smooth and indulgent contrast. The contrast in texture is also appealing, with the crunch of the peppers contrasting the smooth, creamy cheese. Additionally, the sweetness of the peppers helps to cut through the richness of the cheese, making for a harmonious flavor experience. When paired together, sweet peppers and burrata can make a simple but delicious appetizer or a light and fresh summer dish.

Sweet peppers and burrata cheese on toast is a popular dish because it combines simple ingredients that complement each other well. Toast provides a crispy and sturdy base that can hold the weight of the cheese and peppers, while also providing a neutral flavor that allows the other ingredients to shine. The sweetness of the peppers provides a fresh and bright taste, while the richness and creaminess of the burrata cheese adds a decadent and indulgent flavor. Combining the crispy toast, sweet peppers, and creamy cheese creates a pleasing contrast of textures, making for a satisfying and enjoyable bite.

INGREDIENTS:

olive oil

1 lbs bag of sweet peppers, thinly sliced

S&P

4 cloves garlic, minced

1/2 tsp Italian herb blend (or basil, oregano, etc.), more to taste

3 tbsp capers in brine, rinsed & chopped

3 tbsp black olives, chopped

1 lemon, juiced

toasted sourdough bread

1-2 balls of burrata

DIRECTIONS

In a large saucepan over medium heat, warm olive oil and add in the peppers, season with salt and pepper, stir for 5 minutes. Add in the garlic, and herbs, stir, and cook for another 3-5 minutes. While cooking, chop up the capers and black olives into tiny pieces, then add to the pepper mixture. Once peppers are soft, turn off the heat and squeeze in the lemon. adjust the salt, pepper & herbs to taste. Serve up with toasted bread and burrata. Enjoy.

Here's a link to my Amazon Storefront to shop the products from my kitchen and recipes.

ALLIUM SOUP - ONION, GARLIC, LEEKS, GREEN ONION. SO GUUUUD

JUMP TO RECIPE

I AM OBSESSED WITH ALLIUMS, like Obsessed. I use them in almost every dish I make.

The Allium family is a group of flowering plants that includes a variety of edible vegetables, such as onions, garlic, leeks, shallots, scallions, and chives. These vegetables are known for their distinctive and pungent flavors, and are used in many different cuisines around the world. They are also commonly used for their medicinal properties, as they contain compounds that have been shown to have health benefits such as reducing inflammation and supporting heart health. The Allium family also includes some ornamental plants, such as ornamental onions and garlic, which are grown for their attractive flowers.

They are a staple ingredient in many dishes and are featured prominently in the following cuisines:

• Mediterranean cuisine: Alliums are commonly used in Mediterranean dishes such as Italian pasta sauces, Greek salads, and Middle Eastern stews.

• Indian cuisine: Garlic and onions are commonly used in Indian cooking, often as a base for spices and sauces.

• Asian cuisine: Alliums are an important ingredient in many Asian dishes, such as stir-fries, soups, and stews. In Chinese cuisine, for example, scallions and garlic are often used as flavorings and garnishes.

• Mexican cuisine: Alliums, particularly onions and garlic, are frequently used in Mexican cooking as flavorings for dishes such as tacos, salsas, and guacamole.

• French cuisine: Leeks, shallots, and onions are commonly used in French cooking, particularly in dishes such as soups, stews, and sauces.

These are just a few examples of cuisines that feature Alliums. These versatile vegetables are also used in many other cuisines and play an important role in adding flavor and depth to dishes.

Alliums are used in almost all cuisines because they offer a unique flavor profile that complements a wide variety of dishes. They are often used as a base for sauces and stews, adding depth and complexity to the dish. They are also used as a flavoring ingredient, providing a pungent and slightly sweet taste that adds balance and enhances other flavors in the dish.

In addition to their versatility in cooking, alliums also have a long shelf life, making them a convenient ingredient to have on hand in the kitchen. They are also widely available and relatively inexpensive, making them accessible to people around the world.

Finally, alliums have been used in cooking for thousands of years and have been embraced by many different cultures, which has contributed to their widespread use in cuisines around the world. The combination of their distinctive flavor, versatility, and cultural history has made alliums an indispensable ingredient in many different cuisines.

Very rarely are they the star of the dish, but today their luck has changed. They are the star!

INGREDIENTS:

4 oz butter

2 large yellow onions, rough chop

2 trimmed leeks, rough chop

4-6 shallots, rough chop

1 whole head of garlic, peeled, and rough chop

1 large bunch of green onion, rough chop

salt & pepper

2 cups chicken or vegetable broth

OPTIONAL TOPPINGS:

pickled radish

feta cheese

toasted pepitas

DIRECTIONS:

Melt butter in a large pot over medium heat. Add onions, leeks, shallots, garlic, salt and pepper. Cook for 10 minutes or until they release their moisture and start to glisten. Stir occasionally. Then add in the broth, increase heat to high, cover, lower to simmer, and cook for 5-10 minutes.

Transfer to a blender, and blend until smooth. Top with ay desired toppings or enjoy as is.

BALSAMIC ROASTED BEETS & BURRATA *3-INGREDIENT MEALS*

JUMP TO RECIPE

Welcome to my new series called 3-ingredient meals, where I show you how to make a delicious dish using 3 primary ingredients plus some staple pantry items.

I was thinking about how so many classic dishes use 3-primary ingredients...

PB&J (peanut butter, jam, bread)

Spaghetti (noodles, jar of red sauce, parmesan)

Caprese salad (basil, mozz, tomato)

You get the point!

So to start of this new series, we are making balsamic roasted beets, burrata, and toast.

The combination of beets, balsamic vinegar, and burrata goes well together because they offer a balance of sweet, tart, and creamy flavors. The earthy sweetness of beets is complemented by the tangy and slightly sweet flavor of balsamic vinegar, while the creamy and rich texture of burrata contrasts the beets' crispness. The combination of these flavors and textures creates a satisfying and harmonious dish.

Beets are a cool-season crop and can be grown in both spring and fall. In warmer climates, they are often planted in early spring and harvested in late spring or early summer, while in colder climates, they are planted in late summer or early fall and harvested in late fall or early winter. Because beets are a hardy vegetable, they can also be stored in the ground for harvest throughout the winter in some regions.

Burrata is a type of fresh Italian cheese made from mozzarella and cream. The cheese is made by stretching and shaping mozzarella into a ball, and then filling it with a mixture of mozzarella scraps and heavy cream. The filled ball is then sealed, creating a soft and creamy center surrounded by a thin layer of mozzarella. The cheese is traditionally served within a day or two of being made and has a delicate, creamy texture and a mild, slightly tangy flavor. Burrata is often used in pasta dishes, salads, or as a topping for crostini.

Balsamic vinegar is a type of vinegar that is made from grape must, which is the juice that is obtained from freshly pressed grapes. The grape must is cooked and reduced to concentrate the flavors, then aged in barrels made from various types of wood such as oak, chestnut, or cherry. The aging process can last anywhere from a few months to several years, during which time the vinegar becomes thicker and acquires its distinctive flavor.

Traditionally, balsamic vinegar was made only in the Modena and Reggio Emilia regions of Italy and was protected by a set of strict regulations, including the type of grapes used, the methods of production, and the minimum aging time. Today, balsamic vinegar is made around the world and is available in a range of styles, from cheaper, mass-produced versions to high-end, traditional balsamic vinegars that are aged for many years.

INGREDIENTS:

4 large beets & their greens

olive oil

S&P

aged balsamic vinegar (regular balsamic vinegar or balsamic glaze work)

1-2 balls of burrata cheese

toast to serve

RECIPE DETAILS:

Separate beets from the greens. Boil beets for 15 minutes; remove, let cool and peel the skin. Dice into ½ inch pieces and add to a lined baking dish with a generous amount of aged balsamic vinegar, olive oil, and salt. Roast at 385f for 25-35 minutes until tender. Set aside.

Meanwhile, cook the beet greens in a pan over medium heat with some oil, fresh garlic, aged balsamic vinegar, salt, and pepper.

Layer beet greens on a plate with cooked beets, burrata cheese, and lightly oiled toast. Drizzle more balsamic on top of the beets and dig in!

You can make a beautiful dish with simple, quality ingredients.

Here's a link to my Amazon Storefront to shop the products from my kitchen and recipes.