The best part about spring is seeing all the beautiful produce brought to the market.  Although we are able to get most varieties of produce year-round, there is something wonderful about visiting the farmer’s market on a lovely afternoon. I am hopeful that we will be able to do that soon.

Visiting my local farmer’s market is one of my favorite pastimes in the summer. There is nothing better than walking through the market and knowing that everything you buy was grown locally, and that your money is going to support somebody in your community. You know you are getting quality food, and doing your part to help the local economy.

Every day, I hope that stores will reopen so we can help local businesses that may be struggling these days. My town is empty and it deeply saddens me to walk along the deserted streets. I am looking forward to having the parks reopen, so families can use them and we can begin to go back to normal.

Since the farmer’s market has not yet reopened, I am trying to make use of the things I have in my pantry, and while this might necessitate a trip to the store for some fresh goods, I think this side dish is perfect for everyone. The bacon fries up easily and the garlic, onions, and potatoes soak up the flavor of the bacon perfectly. It is a truly savory treat. The onion soup mix adds that extra depth of deliciousness. This is one dish I think we will all be making over and over again.

This recipe is my own and will serve 6 people who will love the new take on this classic preparation.

Ingredients for Roasted Potatoes with Bacon and Garlic:

½ lb bacon, chopped
6 medium red potatoes, chopped into 3/4-inch pieces
2 garlic cloves, minced
1 small onion, chopped
2 oz onion soup mix, 1 packet
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper

Preheat oven to 425ºF 

Cook bacon in a cast iron skillet until crisp.

Remove bacon and any excess grease, if preferred.

Add the onion, cook until translucent.

Add the garlic, cook for 1 minute.

Place the potatoes and onion soup mix to the skillet and stir.

Return the cooked bacon back to pan.

Add salt and pepper and mix until combined.

Place the skillet in the oven for 40 minutes, or until potatoes are cooked through.

It’s that simple.

Simple foods cooked with simple ingredients are the best. Now that it is becoming difficult to get some of the ingredients I need to make the recipes I would like, I am trying to make recipes that have a few ingredients that you might already have in your pantry. Most people have a basic idea of what they are going to need when they cook at home, and I’m sure plenty of you have stocked up accordingly. Life can be busy (not now of course), but dinner doesn’t have to be. 

Now that we don’t go to the grocery store every day, you should keep a running list of the basics you have, and which ones you will need to pick up. For example, oils, vinegar, and condiments are the bare necessity to any pantry, big or small. What herbs do you use most? Parsley, basil, rosemary and oregano come to mind for me. Canned and bottled goods such as canned tomato, tomato paste, chicken broth, and canned beans are good choices– they keep well and can be used in many different preparations. Grains and vegetables are basic necessities, though they spoil faster than the rest of the foodstuffs listed here. Flour, sugar, and breadcrumbs are also important. And of course, pasta. Do not forget the pasta.

I hope you have pasta in your pantry, because this dish is out of this world. Simple and easy– there are only 6 ingredients, and each is used to its full capacity. The eggs give it it’s “frittata consistency,” making this dish light and fluffy. The bacon adds a savory touch, and the cheese just completes this dish perfectly. This is a “must try” and you probably have all the ingredients in your pantry so there is no excuse not to! You could also add some ingredients like caramelized onions, bell pepper, broccoli, or cauliflower. Improvise a little, and this pasta will be even more delightful!

This recipe is courtesy of New York Times cooking and will serve 4 to 6 people who will love your creativity in the kitchen.

Ingredients for Pasta Frittata:

¼ pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2-pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
¼ cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

Bring a large pot of water to a boil, and salt it.

Cook pasta until barely tender, somewhat short of where you would normally cook it.

Drain, and immediately toss it in a wide bowl with half the butter or oil.

Cool it a bit.

Heat oven to 350 degrees.

Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.

If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)

Mince bacon.

In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat).

Pour into skillet, and turn heat to medium-low.

Use a spoon if necessary to even out top of frittata.

Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes.

Remove, and serve hot or at room temperature.

It’s that simple!

Do you know the difference between pan-roasting and roasting?  For a long time, neither did I.

Pan-roasting is a two-step process by which you cook something only part of the way in a cast-iron skillet on your stovetop (also known as a sear) and finish it in the oven. It is most often used to cook meat or chicken, however many people pan-roast vegetables as well.

If you are searing parts of a chicken, it will brown the skin and give it that desirable crispy texture. Same goes for a steak–it will crisp the outside and lock all the juicy flavor on the inside. The same goes for vegetables. This process will leave your vegetable with a flavorful caramelized crust! The browned bits that come from pan-roasting are delicious in their own way too, so do not discard them; you can work them into any sauce you may be making for your dish.

Sure, pan roasting involves an extra step but you will have dishes that are perfectly cooked, inside and out. As always, use a meat thermometer to make sure you have reached the desired cooking temperature. 

Roasting, on the other hand, is a one step process by which you cook food in an uncovered pan in the oven. Like pan-roasting, it is commonly used for large cuts of meat, and to intensify the flavors of vegetables. When you want to roast a vegetable, toss it with some olive oil, salt, and pepper, place it in the oven and you will have an exceptional side dish!

This cooking process used in this dish, turns boring cauliflower into a mouthwatering side. It is the beautiful caramelizing that makes the cauliflower so flavorful. The roasted onions and apples add that sweet goodness and surprising dimension to the cauliflower. The dill adds the savory, making it all the more delicious, so don’t skip out on it. The colors make this dish look so appetizing, you will want to eat this right away.

The recipe is courtesy of A Couple of Cooks and will serve 4 to 6 people who will love getting a serving of fruits and veggies from this healthy dish.

Ingredients for Roasted apple with Cauliflower and Dill:

1 large cauliflower (2¼ pounds whole; 7 cups chopped)
1 large red onion
2 apples
2 tablespoons fresh dill (do not substitute dried)
3 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper

Preheat oven to 450°F.

Chop the cauliflower into florets.

Slice the onions.

Core and chop the apples into bite-sized pieces (no need to peel).

Coarsely chop the dill.

Place the cauliflower, red onion, and apples into a large bowl and mix together with the olive oil, kosher salt, and plenty of fresh ground pepper.

Line a baking sheet with parchment paper.

Place the chopped vegetables on the baking sheet, then roast for 40 minutes until the cauliflower is slightly browned, stirring twice during the baking time.

Remove from the oven, stir in the dill, and place in a serving dish.

Serve immediately.

It’s that simple!

Stay Safe Everybody!