Pasta with Ricotta Herb Sauce
Welcome back to #HotSummerEats! When I first started planning recipes for this link-up I had a hard time thinking of my favorite summer recipes as generally during the summer I’m living off of salads which aren’t really that exciting. To me summer is about light meals with as little “active” cooking as possible and as many fresh ingredients as possible. Since it’s not yet summer and most of my herbs are still in the youngling stage, I decided to take advantage of the goodies I got from Gourmet Garden. I grabbed some chunky garlic and Italian herbs thinking they would go perfectly with some grape tomatoes I had picked up at the market – just had to figure out the main ingredient. With such flexible ingredients, and zero prep, I debated everything from bulgar wheat to orzo to frfalle before going with some thin pasta for fear of picking a grain that would over power the simple herb “sauce” I was thinking of. A bit of ricotta and I was in business!
Did I mention there was a giveaway – because there is totally a giveaway! A few awesome readers will win some of the incredible products featured during #HotSummerEats. How cool is that?!?!
a Rafflecopter giveaway
//widget-prime.rafflecopter.com/launch.jsDisclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own. I’m so thrilled to be participating in another blog round-up, Camilla you are awesome! Now that you’ve seen my recipe make sure to check out all the others below.
Second /52weeksofcooking post for 2014 – this week Poland/Polish was the theme and my cousin supplied the recipe. I was lucky enough to travel to Poland as part of my college term abroad and it was fantastic. From the Perogi bar to the S. American restaurant in the basement of an old building. Personal favorite was hearing about the story of St. Mary’s Basilica followed by shopping in the outdoor market. It was an awesome trip and I would love to go back again, and hopefully make it up to Warsaw. Today’s dish isn’t one I was lucky enough to have over there, but when I told my cousin that I was in need of a Polish dish it sounded perfect.
I love how fast this dish came together, and while the amount of butter is higher than I would like there is nothing wrong with an occasional splurge. I thought about reducing the butter in favor of more olive oil but was told that the key to the dish was butter and lots of it – so butter it was!
Second Secret Recipe Club entry! When I saw there was an orphaned blog from Group D I jumped at the chance to explore another delicious blog! Turns out delicious was the right word when it comes to Dororthy’s Shockingly Delicious blog, as it is full of “terrific, tried and true, scrumptious” recipes. Since this was an orphaned blog I only had a few days to find the perfect recipe to highlight everything that Dorothy has to offer. I debated her non-traditional arroz verde before figuring it was a bit too similar to my other Secret Recipe Club entry so was back to debating delicious treats before seeing her recipe for a Baked Polenta. I’ve always been a huge polenta fan, outside of the standing and stirring for 30 minutes over a hot oven, so a BAKED recipe was perfect!!! (husband also agreed as normally he is recruited for stirring duty)
Another awesome thing is how easily this recipe could be adapted by adding different cheeses or spices, such as fresh rosemary, thyme, or basil. I have a feeling that after adding this recipe to my collection polenta will become a frequent menu item in our house. I served mine with a squash and bean mixture, the full recipe for which will be up tomorrow!