Dinner

Simple and Flavorful: Cod en Papillote with Pesto

Who doesn’t love an easy-to-make dinner with easy cleanup? Cod en papillote is one of my favorite spring and summertime dishes because it involves so few utensils. Plus, it’s a creative way to use vegetables straight from the garden!

Thanks to my mom, I learned this cooking technique as a kid. Even as an adult, cooking “en papillote” is a fun and elegant way to cook a healthy meal.

Every time I make this, the fish comes out perfectly flaky. I prefer using cod because it’s a mild, soft white fish that cooks quickly and takes on lots of flavors. I also love pesto, so this recipe incorporates jarred basil pesto to save a little time.

If you are up to making your own pesto, check out some of my Sorrel & Basil recipe. And if you are feeling extra adventurous, I have a delicious recipe for Asparagus Pesto.

What is Cod en papillote?

The term “en papillote” is French for ‘in paper.’ Cod en papillote is a recipe for baking cod in a parchment paper pouch. Alternatively, you can use aluminum foil if you don’t have any parchment paper on hand.

I prefer using parchment paper because it looks elegant and can make a weeknight meal feel like a special occasion. Plus, seeing the pouch puff up and cut through the steamy paper to reveal the finished meal is fun.

How to pronounce ‘en papillote’ : Ahn-Pap-Pee-Yaht

How to make my Cod en Papillote with Vegetables and Pesto

To make this recipe of Cod en Papillote you’ll lay cod and fresh vegetables onto a sheet of parchment paper. You’ll simply season them and top with prepared basil pesto. Lastly, you’ll fold the edges of the parchment paper to enclose your ingredients, creating a pouch.

Baking will only take you about 15 minutes to do. The goal is to get the fish cooked through and vegetables lightly steamed. When done, you can either eat your meal straight from the packet or plate it with your favorite grain.

1-minute Video: How to Make Cod en Papillote with Vegetables & Pesto

One minute video that shows how to cut your parchment paper and seal the packet for Cod en Papillote.

Vegetable combinations for Cod en papillote

I use fresh broccoli, shallot, and cherry tomatoes in this recipe. The wonderful thing about this technique is that you can use a variety of your favorite vegetables. So many ingredients can pair well with cod and absorb the earthy flavors of the pesto.

Here are several vegetable combinations to try with cod:

Thinly sliced Onion and Bell Pepper
Mushrooms and Broccolini
Green beans and Corn
Sugar snap peas and Shallots
Zucchini and Red Onion
Diced Eggplant and peppers

What other types of fish work for this recipe?

Because the availability of certain fish varies amongst regions and seasons, you may find yourself looking for an alternate fish to use in this recipe. I recommend using any white fish filet similar in mildness and skinless like cod. Some suitable substitutes for cod in this recipe are:

Mahi Mahi
Sea Bass
Whiting
Grouper
Haddock
Pollock

If you need more fish substitute ideas, check out this article by Epicurious.

All in All

I love the fresh vegetables, steamed white fish, and tasty pesto. Cooking fish in a parchment paper pouch takes little effort and can even be prepped one day ahead. A big time-saver on my weeknights!

Cooking cod en papillote is worth a try if you want a simple, healthy recipe with minimal cleanup afterward.

Enjoy, and let me know how you like this recipe!

Cod en Papillote with Vegetables and Pesto

5 from 9 votes

Print Recipe

Course Dinner

Cuisine French

Servings 1 person

Equipment

1 sheet of parchment paper
Oven
kitchen shears

Ingredients

1 Cod filet 4 – 5 ounces
1/8 cup Broccoli florets chopped into small pieces
4-5 Cherry Tomatoes left whole
1 tbsp Basil Pesto

Instructions

Preheat oven to 400 degrees F.
Start by cutting of parchment paper into a large heart shape. Lay flat on counter.
On one side of the "heart", layer vegetables and season lightly with salt and pepper. Top with fish filet and cover the fish a heaping tablespoon of pesto.
Fold the empty side of paper over the fish and vegetable medley to enclose the food. Starting at one end , make very tight overlapping folds. When you reach the end, twist the paper closed to prevent leaking.
Place packet on a baking sheet and transfer to oven. Bake for 14-15 minutes and remove. Allow packet to sit 1-2 minutes and then carefully cut open.
Serve fish and vegetables while warm.

Keyword broccoli, fish, pesto, tomato

Cheesy Strata with Mushrooms, Kale and Sausage

I love to make cheesy strata for dinner. It’s an easy casserole to assemble and bake. Thanks to all the bread, eggs, and savory vegetables, it is a filling dish that bakes beautifully together.

Many strata recipes require you to make the dish the night before. My recipe doesn’t require that. Letting the dish sit 15 minutes before baking is plenty of time to allow the bread to soak in your custard.

This cheesy strata recipe uses a combo of fresh kale, spicy ground Italian sausage, and earthy baby portabella mushrooms. The egg custard is flavorful because of cream, Dijon mustard, and seasonings. To add to the richness, I top it with Asiago cheese.

Not Wasting Eggs

I’m washing and grinding the shells for use in my garden to ensure I’m not wasting any egg pieces. Some nights, I toss them into the compost bin. Eggshells can help increase calcium and lower acidity in the garden soil. MasterClass, has this helpful article about how to use eggshells in the garden.

Mise En Place for Cheesy Strata Recipe

8 large eggs – whisked thoroughly
1 cup milk
1/2 cup heavy cream
12 – 14 baby portabella mushrooms – washed and chopped
1 lb ground, spicy Italian sausage – cooked and drained of excess grease
1 loaf French baguette – cut into 1 inch cubes
2 tbsp olive oil
4 cups baby kale – washed, dried, and roughly chopped
1 small yellow onion – diced
1 clove garlic – minced
2 tsp Dijon mustard
1/2 cup shredded Asiago cheese
1 tsp fine salt
1/2 tsp ground black pepper

How to Make this Cheesy Strata

Pouring egg mixture over cooked sausage, vegetables, and bread chunks.

Prepare your casserole dish: Preheat oven to 350 degrees F. Butter or spray a 9×13 inch glass dish. Cut French bread into 1 inch cubes and spread evenly into the bakeware. Set aside while you prep other ingredients.
Cook sausage and vegetables: Next, over medium heat, cook the sausage in a large skillet until it’s no longer pink. Drain and set aside to cool. In the same skillet, add 1 or 2 tablespoons of olive oil, mushrooms, garlic and onion. Stirring often, cook for 3-4 minutes until the mushrooms have softened and onions are translucent. Add chopped kale and cook an additional 2 minutes until slightly wilted. Turn off heat and set aside while you prep your egg mixture.
Prepare custard or egg mixture: In a large bowl, whisk together eggs, milk cream, mustard, salt and pepper.
Pour in eggs: To the egg mixture, stir in the cooled sausage, and vegetable mixture. Now, pour entire mixture over the bread that is in your baking dish. Let sit for 10 – 15 minutes to allow the bread to soak in the eggs.
Add cheese and bake: Sprinkle the top with the Asiago cheese and additional black pepper, if desired. Finally, bake in the oven for 30-35 minutes or until a knife inserted in center comes out clean.

All in All

Overall, this egg casserole is full of flavor. It’s cheesy, spicy and filling. You can’t beat having another comforting recipe in your repertoire this winter.

Here’s another strata I make often for my family: Ham, Spinach and Cheese Strata

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Mushroom, Sausage and Kale Strata

5 from 3 votes

Print Recipe

Course Dinner, Lunch, Main Dish

Cuisine American, Italian

Servings 8

Ingredients

8 large eggs
1 cup milk
1/2 cup heavy cream
12 – 14 baby portabella mushrooms
1 lb ground, spicy Italian sausage
1 loaf French baguette
2 tbsp olive oil
4 cups kale chopped
1 small yellow onion diced
1 clove garlic minced
2 tsp Dijon mustard
1/2 cup shredded Asiago cheese
1 tsp fine salt
1/2 tsp ground black pepper

Instructions

Preheat oven to 350 degrees F. Butter or spray a 9×13 inch glass dish. Cut French bread into 1 inch cubes and spread evenly into the bakeware. Set aside while you prep other ingredients.
Over medium heat, cook the sausage in a large skillet until it's no longer pink. Drain and set aside to cool.
In the same skillet, add 1 or 2 tablespoons of olive oil, mushrooms, garlic and onion. Stirring often, cook for 3-4 minutes until the mushrooms have softened and onions are translucent. Add chopped kale and cook an additional 2 minutes until slightly wilted. Turn off heat and set aside while you prep your egg mixture.
In a large bowl, whisk together eggs, milk cream, mustard, salt and pepper.
To the egg mixture, stir in the cooled sausage, and vegetable mixture. Pour entire mixture over the bread that is in your baking dish. Sprinkle the top with the Asiago cheese and additional black pepper, if desired. Bake in the oven for 30-35 minutes or until a knife inserted in center comes out clean.

Keyword baked, bread, eggs, kale, Sausage, strata

Winter Dinner Idea: Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Now this is what I consider the perfect comfort dish during these frigid days! This meal takes creamy polenta and combines it with the sweet, yet starchy flavors of the sweet potato. To add a little warmness there’s cayenne pepper to kick things up a notch. It’s all topped with sautéed swiss chard and browned smoked sausage.

Swiss chard is one of my favorite vegetables to grow and eat. It’s a dark, leaf green that is packed with vitamins and nutrients. Swiss or Rainbow chard is pretty hardy and easy to plant and harvest. It’s probably no surprise it was my choice of green for this recipe. If you enjoy chard as well, check out my recipe for Swiss Chard Gratin.

What is Polenta?

Originated in Italy, polenta is a hot porridge that is typically made of cornmeal. It can also be cooled and allowed to solidify for frying, baking or grilling.

I think polenta is a great substitution for pasta, rice and potatoes – especially if you’re looking to change a meal up. For example, instead of your favorite Bolognese over penne or spaghetti, try it over creamy polenta.

For all the polenta fans: What do you like to serve with polenta?

Why Try Sweet Potato Polenta?

If you love the taste of sweet and savory dishes, sweet potato polenta is satisfyingly delicious. It’s also very simple to make and affordable. I used Bob’s Red Mill polenta. I find this brand to be easy to find around my town. I’ve even found it at discount stores such as Big Lots and Dollar General, making it an affordable staple to keep in the pantry.

Adding the sweet potatoes is incredibly simple to do. In this recipe, I pureed boiled sweet potato chunks to ensure I had a very creamy texture. If preferred, you could simply mash the potatoes instead of breaking out the blender like I did.

How to make my Sweet Potato Polenta with Swiss Chard and Smoked Sausage

Mise En Place

1 link of smoked sausage – sliced into rounds
2 – 3 tsp olive oil
1 bunch of Swiss Chard – cut into ribbons
One small Yellow Onion – diced, should yield about 1/3 of a cup
1 clove garlic – minced, more if you prefer.
Splash of Rice Vinegar – around 2 teaspoons
Salt and Pepper, to taste

For the Sweet Potato Polenta you’ll want to prep:

1 small Sweet Potato – peeled and chopped
1 cup of uncooked Polenta
3 cups of Water
1 teaspoon salt
1 cup of Milk – I used whole milk, you can use any kind you prefer
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Recipe Steps

Cook the Sweet Potato Polenta

Start by boiling your sweet potato chunks until they are fork tender. Puree in a blender and set aside.

In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.

Turn off the heat and whisk in the pat of butter, sweet potato puree, parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.

Note: If the polenta is too thick for your preference, stir in additional milk to thin it out. Once finished, keep the polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate.

Now, you’ll add your onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar for acidity.

Bring it all together

Lastly, divide the finished polenta into two bowls or plates and top with the sautéed vegetables. To the vegetables, top with the smoked sausage. If desired, sprinkle with additional cheese. Be sure to serve warm.

Recipe Variations

In place of sweet potato, you might try:

Pureed pumpkin
Butternut Squash
Acorn Squash
Carrots
Golden Beets

Instead of Swiss Chard, you might try:

Spinach
Collard Greens
Kale
Mustard Greens

If you don’t have Rice Vinegar, you might opt for:

Apple cider vinegar
White wine vinegar
Champagne vinegar
Lemon juice

In place of Smoked Sausage, you might go for:

Andouille sausage
Chorizo (will definitely add more heat, so may want to adjust seasonings in the polenta)
Kielbasa
Vegan sausage

All in All

I hope you enjoy this comforting dish as much as I do! Sweet potato polenta is definitely a savory treat during these cold, winter months. Although this recipe serves two, it can easily be doubled or tripled for a dinner party and won’t break the bank.

Sweet Potato Polenta with Smoked Sausage and Chard

5 from 5 votes

Print Recipe

Course Dinner, Main Course, Main Dish

Cuisine American, Italian

Servings 2

Ingredients

1 link Smoked Sausage sliced into rounds
2 – 3 tsp olive oil
1 bunch Swiss Chard cut into ribbons
1/3 cup Yellow Onion diced
1 clove garlic minced
2 tsp Rice Vinegar
salt and pepper to taste

For the Polenta

1 small Sweet Potato peeled and chopped
1 cup uncooked Polenta
3 cups Water
1 teaspoon salt
1 cup Milk
1/4 teaspoon ground Cayenne Pepper
1/4 teaspoon Smoked Paprika
1/8 cup grated Parmesan Cheese
1 tbsp unsalted Butter

Instructions

Cook the Sweet Potato Polenta

Boil sweet potato until fork tender, puree and set aside.
In a pot, bring 3 cups of water, milk, and 1 teaspoon of salt to a boil. Whisk in the uncooked polenta. Lower the heat to low, cover and allow polenta to cook for about ten minutes or until thickened.
Turn off heat and whisk in pureed sweet potato, butter, Parmesan, cayenne pepper, and smoked paprika. Season to taste with salt and pepper.
If polenta is too thick for your preference, stir in additional milk to thin out. Keep polenta covered and warm while you cook the sausage and chard.

Cook Sausage and Swiss Chard

Over medium-high heat, brown the smoked sausage rounds in olive oil. Remove sausage from pan onto a plate. Add onions and garlic to the hot pan and sauté for 1-2 minutes. Stir in chard ribbons and cook for an additional 2-3 minutes until greens soften. Season with salt and pepper, and stir in splash of rice vinegar.
Divide polenta into bowls and top with sauteed vegetables. Top with smoked sausage. If desired, sprinkle with additional cheese. Serve warm.

Keyword polenta, sweet potato

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Tex-Mex Shepherd’s Pie using Screamin’ Mimi’s Salsa

This dish is for you if you’re looking for different ways to use salsa. My Tex-Mex take on shepherd’s pie is delicious and includes simple ingredients, including Kentucky-made Screamin’ Mimi’s Salsa. It’s a sure crowd-pleaser with a combo of flavorful salsa, beef, bean, and corn topped with cheesy mashed potatoes.

The Salsa

Screamin’ Mimi’s Sweet Hot Salsa was the perfect salsa for this recipe. Because I wanted a southwestern twist on a classic shepherd’s pie, their salsa had the ideal sweetness and heat to kick the dish up a notch. I really enjoy the slight sweetness in this salsa that brings a unique flavor that’s enjoyable in every bite.

If you’re in the Kentucky area, you can find Screamin’ Mimi’s at local groceries like Kroger and Whole Foods. If not, be sure to check out their website for shipping details. Either way, I suggest giving this salsa brand a try! They have a variety of heat options.

For this Tex-Mex shepherd’s pie, I mixed the salsa right into the cooked ground beef, canned beans, and corn. These easy ingredients are time-savers, making this an ideal meal for a weeknight dinner. Because the salsa is so flavorful, I didn’t even bother chopping up staples like onions or garlic. I poured the entire 16oz jar in, knowing it would be perfect.

How to make Tex-Mex Shepherd’s Pie

Mise En Place

2 lbs of ground beef – I used an 80/20
One 16oz jar of salsa, I used Screamin’ Mimi’s 16oz Sweet Hot Salsa.
One can of black beans – rinsed and drained.
One can of sweet yellow corn – rinsed and drained.
2 lbs of Russet potatoes – peeled and diced
1/2 tablespoon of minced garlic (about 1-2 cloves)
2 tablespoons of unsalted butter – melted
1/4 teaspoon of smoked paprika
1 cup of shredded Monterey Jack cheese, plus more for topping
1/4 cup heavy cream
salt and pepper to taste

Recipe Steps and Tips

Start by preheating your oven to 400 degrees F.

Cook the Meat and Vegetables

Peel, dice, and rinse the potatoes. In a large pot, boil potatoes until fork-tender. While the potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off the heat. Drain off excess oil and return to skillet.

Stir in the salsa, black beans, and corn to the cooked beef. Allow sitting while you prep the mashed potatoes.

Drain cooked potatoes and mash them in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.

Assemble, Bake, and Serve

Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.

Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. If desired, serve warm and garnish with chopped cilantro, parsley, or chives.

Ingredient Substitutions

There are various ways to make this dish your own or accommodate food preferences. Here are a few suggestions.

Instead of Monterey Jack Cheese, opt for:

Pepperjack
Mild or Sharp Cheddar
Gouda

Veggie variations or add-ins:

Peppers and onions
Peas and carrots (like in traditional shepherd’s pie)
Red or Pinto beans
Garbanzo beans
Diced jalapenos
Red onions

Storing Leftover Tex-Mex Shepherd’s Pie

Store leftovers in an air-tight container and refrigerate for no more than 3 days. Reheat in the microwave until it reaches your desired warmness.

All in All

Screamin’ Mimi’s makes a delicious, locally-made salsa in the heart of Kentucky. It truly took my shepherd’s pie to new heights. I think I’ll serve it with my Tortilla Crusted Chicken next!

Tex-Mex Sheperd’s Pie

5 from 7 votes

Print Recipe

Course Main Dish

Cuisine Southern US

Ingredients

2 lbs ground beef 80/20
1 jar salsa I used Screamin' Mimi's 16oz Sweet Hot Salsa
1 can black beans rinsed and drained
1 can sweet yellow corn rinsed and drained
2 lbs Russet potatoes peeled and diced
1/2 tbsp minced garlic
2 tbsp unsalted butter melted
1/4 tsp smoked paprika
1 cup Monterey Jack cheese plus more for topping
1/4 cup heavy cream
salt and pepper to taste

Instructions

Preheat oven to 400 degrees F.
Peel, dice and rinse potatoes. In a large pot, boil potatoes until fork-tender.
While potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off heat. Drain off excess oil and return to skillet.
To the cooked beef, stir in the salsa, black beans and corn. Allow to sit, while you prep the mashed potatoes.
Drain cooked potatoes and mash in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.
Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.
Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. Serve warm and garnish with chopped cilantro, parsley or chives, if desired.

Keyword pie, salsa, sheperds pie

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Surf and Turf Idea: Pesto Orzo with Salmon and Bacon

This pasta medley is earthy, balanced, and hearty. Baked salmon is flaked into a creamy pesto orzo tossed with sweet peas. The added bacon makes it a delightful “surf and turf” meal that everyone will enjoy.

Jump to Recipe

What kind of pesto to use?

Your favorite pesto will work for this dish. Whether it’s homemade or store-bought, go for it. I like to use and make different pestos. My favorite is pesto Genovese, used in this dish. It includes basil, oil, pine nuts, and garlic. During warmer months, I like to make it using fresh basil from my garden. Otherwise, I keep a jar in the fridge so that I always have it on hand – I love it so much that it’s a staple in our house.

Pesto can be made with a variety of ingredients. Classic pesto includes pine nuts, whereas others opt for pecans, pepitas, or pistachios. You can also sub out basil leaves as I did in my Sorrel & Basil Pesto or my Asparagus Pesto recipes.

Seriously, use your favorite pesto here! You’ll enjoy it. If you’re looking for even more pesto inspo, here’s a helpful roundup by Saveur that includes 11 pesto varieties.

How to make Pesto Orzo with Salmon and Bacon

Mise En Place

1 lb salmon
1 tablespoon of unsalted butter
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt and pepper – you’ll need enough to season to taste
3 slices of thick-sliced bacon
1 cup of uncooked, dry orzo
1 small yellow onion
1 cup frozen peas – thawed
3 cups of chicken broth (or vegetable broth)
1/4 cup of your favorite pesto
1/2 cup of heavy cream
Asiago cheese, grated – enough for serving

Recipe Steps

Start by baking the salmon.

Preheat oven to 375 degrees F
Season the salmon with garlic powder, onion powder, salt, and pepper on a baking sheet. Top with pats of butter.
Bake for 12 – 15 minutes, until cooked through.

Next, cook the orzo.

In a pan, fry bacon until crisp. Remove bacon from skillet and set aside.
Add the onion to the reserved bacon fat and saute for 1-2 minutes.
Add orzo and constantly stir for an additional 30 seconds. Stir in chicken broth, cover with a lid, and lower the heat. Cook for about 20 minutes or until the orzo is al dente.
Stir in pesto, peas, and cream. Cook for 1 – 2 minutes.

Bring it all together and Serve.

Gently fold in salmon until pieces are flaked apart. Next, fold in the bacon pieces.
Plate and serve warm. Top with grated asiago and parsley.

Recipe Variations

Instead of Peas, try:

Roasted asparagus *can cook this in the oven while the salmon is roasting.
Thinly sliced zucchini
Fresh broccoli florets
Edamame – removed from shells

Instead of Bacon, try:

Pancetta
Prosciutto
Capicola

Instead of Salmon, try:

Artic Char
Trout
Tilapia
Yellowtail

*Note: Cooking times for the fish will vary depending on the type and thickness of the cut.

What other substitutes would you make for this dish? Let everyone know in the comments.

All in All

This pesto orzo is an awesome choice if you’re looking for a “surf and turf” idea. It’s an easy recipe to prepare and has lots of room for variations that fit your or your guest’s food preferences. Also, it’s a very filling comfort meal, especially this time of the year.

Another plus, I’ve made this several times and always have plenty of leftovers for lunch or dinner the next day, even after my family has dug in. It heats up pretty well. I recommend refrigerating leftovers in an airtight container for no more than 1-2 days.

Pesto Orzo with Salmon and Bacon

5 from 5 votes

Print Recipe Pin Recipe

Course Main Course, Main Dish

Cuisine American, Italian

Servings 4

Ingredients

Salmon

1 lb salmon
1 tbsp unsalted butter
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Orzo Pasta

3 slices thick-sliced bacon
1 cup dry orzo
1 small onion
1 cup frozen peas (thawed)
3 cups chicken broth
1/4 cup pesto
1/2 cup heavy cream
Asiago cheese, grated

Instructions

Bake Salmon

Preheat oven to 375 degrees F
On a baking sheet, season the salmon with garlic powder, onion powder, and salt and pepper. Top with pats of butter.
Bake for 12 – 15 minutes, until cooked through.

Cook Orzo

In a pan, fry bacon until crisp. Remove bacon from skillet and set aside.
In the reserved bacon fat, add the onion and saute for 1-2 minutes.
Add orzo and stir constantly for an additional 30 seconds. Stir in chicken broth, cover with lid and lower heat. Cook for about 20 minutes or until orzo is al dente.
Stir in pesto, peas and cream. Cook for 1 – 2 minutes.
Gently fold in salmon, until pieces are flaked apart.Next, fold in bacon pieces.
Plate and serve warm. Top with grated asiago and parsley.

Keyword bacon, dinner, main dish, orzo, pesto, salmon

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Summer Dish Collab: Arugula Salad with Peaches and Cornbread Croutons

Jump to Recipe

Whether you’re entertaining cookout guests or just looking for creative ways to use your summer produce, my friends and I have you covered. I have collaborated with Whitney of Fabulous in Fayette and Marie from Bluegrass Blog to share our favorite summer dishes. I’m sharing the recipe for my arugula salad with peaches that includes crispy pancetta and goat cheese.

I love making creative, flavorful salads during the hot summer months. Since our collaborators are reppin’ Kentucky, I threw in some cornbread croutons for this salad. The croutons are simple to prep and an excellent use for leftover cornbread. Lastly, the salad is topped with a light vinaigrette that I love to make with fresh herbs from my garden.

You’ll definitely want to Pin this recipe lineup for reference as you’re planning summer meals!

Here’s how to make my Arugula Salad with Peaches and Cornbread Croutons…

Mise En Place

Arugula – rinsed and dried
Peaches – pits removed and sliced
Day-old Cornbread – cut into about 1 inch cubes
Pancetta – cubed, lightly sautéed until crispy
Goat Cheese – Crumbled
Herbs: Basil and Mint – rinsed and dried
Olive Oil (for cornbread prep and for vinaigrette)
Salt and Pepper – to taste
Honey
Dijon Mustard
Lemon Juice
Garlic – minced

Recipe Steps and Cooking Tips

Use day old cornbread for the best, crunchy results.

Start by making your cornbread croutons, so they have time to cool while you prep the salad. In a bowl, you’ll want to very gently toss your cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in the oven until lightly browned. Tip: Browning won’t take long (especially if your oven runs hot like mine), so flip each crouton a few minutes in to check how crisp they are becoming).
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender. Tip: If you don’t have a blender, finely chop your herbs whisk them into the other vinaigrette ingredients.
Assemble the salad by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve finished salad immediately.

Summer Recipes from my fellow Kentucky Creators:

Whitney’s Elote Recipe

Follow Whitney on Instagram: Fabulous in Fayette

This recipe is perfect for cookouts! Whitney shares how she makes elotes, also known as Mexican street corn. The combination of sweet, charred corn and salty cotija is then topped with a spicy hot sauce.

Marie’s Watermelon Cake

Follow Marie on IG: Bluegrass Blog

Move over fruit salad! Marie shares how to make a stunning tiered dessert using summer-fresh fruits.

All in All

I hope you have a wonderful summer and enjoy this short round-up of seasonal dishes. I highly recommend checking out your local farmers market for seasonal produce to make any of these dishes!

Arugula Salad with Peaches and Cornbread Croutons

5 from 12 votes

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Course Salad

Cuisine American

Servings 4

Ingredients

4 – 6 cups Arugula rinsed and dried
2 Peaches pits removed and sliced
1/2 cup Pancetta cubed, lightly sautéed until crispy
4 oz Goat Cheese Crumbled

For the Cornbread Croutons

3 cups Cubed, Day-old Cornbread cut into about 1 inch cubes
2 – 3 tbsp Olive Oil

For the Vinaigrette

1/2 cup Olive oil extra virgin
1 tbsp Honey
1 tbsp Dijon Mustard
2-3 Basil leaves
8 -10 Mint leaves
2 tbsp Lemon Juice
1 clove Garlic minced
Salt and Pepper to taste

Instructions

Cut cornbread into 1 inch cubes. In a bowl, gently toss the cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in a preheated 400 degree oven for 6-8 minutes. Half way through, flip cornbread cubes to prevent over browning. Set aside to cool.
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
Assemble the salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve immediately and enjoy!

Keyword salad

Carrot Risotto: A Spring Inspired Dish

This carrot risotto goes out to anyone who had to be the Easter Bunny last week! I hope you survived the egg hunts and aftermath of sugar-filled kids.

We had a lovely Easter weekend. We spent the weekend with family. My mother and grandmother traveled to town. We grilled out, per my grandmothers request, and spent lots of timing reminiscing. I’m incredibly grateful for the memories created, as they helped my youngest son practice walking and my mom presented a very festive cake to my 4-year-old who was amazed.

Seasonal Inspo

Inspired by spring, bunnies and the need for something “adult”, I made this carrot risotto. I used the techniques of traditional risotto, but instead incorporated freshly shredded carrots, gruyere cheese, fresh sage and heavy cream. I think it’s a lovely meatless dish with earthy flavors and creamy rice. I will definitely be making it again and again. Luckily I planted carrots again this year to save a few trips to the market!

If needed, here’s a helpful link to learn the basics on making risotto.

Here’s how to make my Carrot Risotto…

Mise En Place

2 Tablespoons of Unsalted butter
2 Tablespoons of Olive oil
Around 9 oz of Carrots– peeled and shredded (about 4 medium sized carrots will do)
1 small onion – chopped
1 1/2 cups Arborio rice
1/2 cup dry White Wine
4 1/2 cups Vegetable Broth or water (I sometimes use a combo of both if low on broth)
5-6 fresh Sage leaves finely chopped plus more for garnish
2/3 cup Heavy Cream
salt and pepper to taste
1/4 cup Gruyere cheese – shredded

Each ingredient of carrot risotto recipe portioned out into individual bowls and measuring cups.

Cooking the carrot risotto has 4 major steps:

Cook vegetables

First, you’ll start by bringing a a large pot of broth to a simmer.

In a separate heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, you’ll add in the shredded carrots and onions. For 8-10 minutes, cook until the carrots begin to tenderize and the onions are translucent. It is important to stir occasionally (and lower heat if needed) to avoid onions browning the onions. *Overall, the trick here is to get the vegetables tender enough to balance well with the infamous softness of the rice in risotto. May take more than 10 minutes depending on your heat.

Tip: Using finely shredded carrots means less cooking time to get them tender. You can buy already shredded carrots in the store, but I recommend shredding your own. I like to use organic carrots from the market or my own homegrow, using a food processor to chop them down. You could use a hand held grater if preferred.

Add rice and liquids

Next, stir in the uncooked Arborio rice until coated well with oil. Cook for about 1 minute. You will notice the edges of each rice grain becoming translucent. At this point, you’ll want to add your dry white wine to the carrot and rice mixture. Stir until the liquid is absorbed.

Now, you’ll begin ladling in the warmed through vegetable broth- Add about a 1/2 cup of broth to the pan and stir in gently. Once the rice absorbs the liquid, stir in another 1/2 cup of warm broth. Repeat this process until your rice is al dente.

Stir in aromatics and remaining ingredients

Once your rice is al dente, stir in the heavy cream and chopped sage. Season with salt and pepper to taste. Lastly, you’ll fold in the shredded Gruyere cheese.

Garnish and serve

Spoon your finished carrot risotto into serving dishes. If desired, you can use the green carrot tops and any additional sage leaves as a garnish. Be sure to serve the risotto warm. Enjoy!

All in All

Gray enameled cast iron pan with cooked carrot risotto inside of it.

I absolutely enjoyed the balance between the earthy, tender carrots and the soft rice. I am one of those foodies that loves making risotto, so doing a variation on “traditional” risotto was fun, appetizing and worth the effort. Also, the use of Gruyere was a nice change up from the typical Parmesan. I highly recommend using seasonal vegetables in your favorite dishes.

If you enjoy this dish, check these flavorful Springtime dishes:

Carrot Risotto

5 from 8 votes

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Course Main Dish

Servings 4

Ingredients

2 tbsp unsalted butter
2 tbsp olive oil
9 oz carrots peeled and shredded (about 4 medium sized carrots)
1 small onion chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups vegetable broth or water
5-6 sage leaves finely chopped plus more for garnish
2/3 cup heavy cream
salt and pepper to taste
1/4 cup Gruyere shredded

Instructions

Bring broth to a simmer in a large pot.
In a heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, add in shredded carrots and onions. Cook for 8-10 minutes until carrots begin to soften and onions are translucent. Stir frequently and lower heat if needed to avoid onions from browning.
Stir in arbrio rice until coated well with oil. Cook for about 1 minute.
Add white wine to carrot and rice mixture. Stir until liquid is absorbed.
Ladle in about 1/2 cup of warmed broth and stir frequently until the rice absorbs majority of the liquid.
Repeat the process of ladling in 1/2 cup of warm broth and stirring often. You'll need to do this several times until the rice is al dente.
Once rice is tender and broth is absorbed, stir in the heavy cream and chopped. Season with salt and pepper to taste.
Lastly, fold in the gruyere cheese until melted. Ladle risotto into bowls, garnish with carrot tops and sage, if desired. Serve warm.

Keyword carrot, carrots, rice, risotto, Sausage, spring

Cooking for Comfort: Spicy Stuffed Mini Bell Peppers Recipe

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Cooking in the kitchen makes me happy. My kitchen is a safe space to be creative and relax. Last week, I made up these Spicy Stuffed Mini Bell Peppers with ingredients that were hanging out in the fridge. Coming up with this recipe gave me time to escape the things that were stressing me out: daycare closures, work demands, winter storm watches, and the list goes on.

This recipe turned out to be simple to make, and I’m excited to share it with you all. The combo of spicy sausage and cheeses stuffed in tiny sweet bell peppers is comforting. The warmness of the sauce and spicy sausage are perfect for a frigid winter day.

Here’s how to make my Spicy Stuffed Mini Bell Peppers…

Mise En Place:

1 lb hot Italian sausage – cooked and crumbled
1 tbsp olive oil
1 block cream cheese 8 oz – softened
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1 lb mini sweet bell peppers – cut in half lengthwise and seeds removed
1 cup marinara sauce or your favorite pasta sauce
1/2 cup shredded Parmesan

How to make the stuffed mini bell peppers:

Cook sausage: Over medium-high heat, you’re going to brown the spicy ground sausage until it’s cooked though. Drain and set it aside until cooled down enough for you to handle with your hands.
Prep Peppers: While the sausage is cooling, prepare the peppers. You’ll do this by slicing each one in half length wise. Remove and discard the seeds and set the cut peppers aside.
Make the filling: In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season the with salt and pepper to taste.
Prep the baking dish: Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
Stuff the peppers: Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It’s ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
Bake and serve: Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

VIDEO

All in All

This was the perfect comfort food to brighten my day! There’s nothing more warming than a baked, cheesy dish like this one. I hope you enjoy this as much as I did. Stay warm out there!

If you enjoyed this dish, check out these warm dishes:

Not ready to cook? PIN IT for later…

Spicy Stuffed Mini Bell Peppers

5 from 4 votes

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Prep Time 20

Cook Time 20

Course Appetizer, Main Dish

Servings 6

Ingredients

1 lb hot Italian sausage
1 tbsp olive oil
1 block cream cheese 8 oz
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
salt and pepper to taste
1 lb mini sweet bell peppers
1 cup marinara sauce or your favorite pasta sauce
1/2 cup shredded Parmesan

Instructions

In a skillet, over medium-high heat, brown the spicy ground sausage until it's cooked though. Drain and set aside until cooled down enough for you to handle with your hands.
While the sausage is cooling, prepare the peppers by slicing them in half length wise. Remove and discard the seeds and set peppers aside.
In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season with salt and pepper to taste.
Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It's ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

Notes

Want the filling a little spicier? Add 1 -2 teaspoons of red pepper flakes to the cheese mixture.

Keyword appetizer, cheese, game day, peppers, Sausage

Leftovers Inspiration: Pulled Pork and White Cheddar Frittata

A great way to use dinner leftovers: cook up a FRITTATA! This pulled pork frittata is full of flavor thanks to leftover smoked pork, tomatoes, corn, extra sharp white cheddar and onions. You can easily sub out the pork and use leftover pot roast.

Frittata: The best way to use leftovers!

I have to admit, I am not a huge fan of eating leftovers more than one night in a row. At the same, I don’t like to waste food and hope to further reduce my food waste this year. According to Earth.Org, “If 25% of the food currently being lost or wasted globally was saved, it would be enough to feed 870 million people around the world”.

My 2022 goal is to push myself to use leftovers in more creative ways- whether that be for lunches, dinner for the family, baby food or even snacks.

So, why a frittata? Frittatas are quick to make and versatile! I knew that I could take the leftover corn and smoked pork from a previous dinner to make a bomb pulled pork frittata. The flavors were incredible and my whole family enjoyed this one!

Side note: Shout out to my husband who has been rocking it out on the grill and smoker lately!!!

The only additional ingredients I added in were eggs, onions, cream and cherry tomatoes- all of which I had on hand. Thanks to my sweet neighbor Amy, I had a block of extra sharp white cheddar that she gave me. I of course added some seasonings to the egg mixture, but it didn’t need much because the pork was already very well seasoned.

Here’s how to make my pulled pork frittata…

Mise En Place

6 large eggs – use yolks and whites
1/2 cup of heavy cream
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup whole kernel corn – drained well
1/2 an onion (or about 1/2 cup) – diced
cherry tomatoes- halved
1 cup of smoked or pulled pork – shred or chop to desired bite sizes
1 cup (or more) of sharp white cheddar cheese – shredded
1 tablespoon olive oil

Recipe Steps:

Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper and garlic powder. Now you’ll set aside the egg mixture while you prep the pan for the frittata.
Using an oven proof skillet, heat one tablespoon of olive oil over medium heat. Sauté the diced onions and corn for about 2-3 minutes, stirring frequently. The goal here is to begin softening the onions and cook off any extra liquid on the corn kernels.
Add in your pork and cook an additional 2 minutes to warm the meat through.
Next, pour in the egg mixture. Stir the eggs, vegetables and pork lightly to combine. Allow this to cook for about one additional minute. You’ll see the eggs on the edge of the skillet begin to firm up- that’s a good sign that it’s almost ready for the oven.
Top the cooking egg mixture with your halved tomatoes and shredded cheese. Don’t stir. Transfer the skillet to your preheated oven and allow to bake for 10-12 minutes. The eggs will be puffed and cooked through in the center, much like a quiche.
Remove from the oven, slice and serve warm.

Cooking Tips

Use a good non-stick skillet that is oven-proof
Make it your own! Sub in your favorite vegetables such as bell peppers, spinach, mushrooms, or broccoli.
If you pulled pork is from the crockpot, be sure to remove excess liquid or sauce from the meat to ensure the frittata isn’t watery.
Don’t like pork? Try it with leftover shredded roast beef.
If desired serve with a little BBQ sauce.
Garnish with chopped cilantro, parsley and/or extra cheese.

All in All

Making a frittata out of dinner leftovers is going to be a go-to in my household. It’s a fun way to reduce food waste and not get bored with leftovers. I also appreciate the ease, and quickness of this recipe. I hope you enjoy it as much as my family did.

Happy New Year everyone!

Other Her Mise En Place recipes you’ll enjoy:

Oven Roasted Beer Brats and Peppers

Roasted Brussel Sprouts and Chicken Quarters

Chicken Pot Pie

Don’t Forget to PIN this recipe for Later…

Pulled Pork and White Cheddar Frittata

5 from 6 votes

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Prep Time 10

Cook Time 25

Course Breakfast, Main Dish

Cuisine American

Servings 6

Ingredients

6 eggs large, whites and yolks
1/2 cup heavy cream
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup whole kernel corn I used cooked leftovers, drained well and thawed
1/2 cup onions diced
12-14 cherry tomatoes halved
1 cup smoked pork or pulled pork I used leftovers, may sub beef roast
1 cup sharp white cheddar shredded
1 tbsp olive oil

Instructions

Preheat oven to 400 degrees F. In a bowl, whisk together eggs, heavy cream, salt, pepper, and onion powder. Set aside while you prepare pan for the frittata.
Heat the olive oil in an oven proof skillet over medium-high heat. Sauté the onions and corn for 2-3 minutes, stirring frequently. Add pork and cook for an additional 2 minutes until onions are starting to become translucent.
Pour egg mixture into the pan with the meat and vegetables. Stir the mixture lightly with a spatula to combine the ingredients and let cook for about 1 minute. Top with tomatoes, cheddar and transfer to the oven.
Bake in the oven for 10-15 minutes until eggs are puffed and the center is cooked through. Remove from the oven, slice and serve warm.

Notes

Good skillet options for frittatas: Cast iron skillets and oven-proof non-stick skillets
Frittatas will “deflate” slightly as they cool
In place of pulled smoked pork, you can use roast beef

Keyword brunch, cheddar, eggs, frittata, leftovers, pork

Whipped Ricotta with Sugar Snap Peas and Asparagus

This dish includes lightly sautéed sugar snap peas and asparagus that tops easy-to-make lemony whipped ricotta. A hint of red pepper flakes gives this recipe a little heat.

From Garden to Kitchen

Do you love springtime as much as I do? I get very antsy at the end of the winter, not only wanting warmer weather, but to plant vegetables and herbs in my backyard. I love eating and cooking with homegrown food! This year I decided to plant some vegetables best grown in cooler weather, such as peas and broccoli, allowing me to enjoy the garden a little earlier. However, living in Kentucky means unpredictable seasons. Most avoid gardening until almost mid-May because there always seems to be a late frost or snow that sneaks into the forecast.

Taking the gamble and working around being 7 months pregnant, I sowed some seeds during late March and early April. And then what happened? SNOW! We had record-setting snowfall and temps in April. My tender sugar snap peas survived, though. I covered them as needed on freezing nights, and now I am enjoying the fruits of my labor. The pea pods continue to be plentiful, even as we approach June. I even used them to create this delicious recipe!

Mise En Place

1 cup of Whole Milk Ricotta
Extra Virgin Olive Oil
1 Lemon – Zested and juiced
Unsalted butter
2 cups of Sugar Snap Peas – fresh
1 cup of Asparagus – fresh, cut into 1 or 1 1/2 inch pieces
1 Shallot – peeled and diced
Pinch of Red Pepper Flakes
Salt and Pepper (to taste)

How to Make This Dish

You’ll want to start by making the whipped ricotta: Using a mixer with a whisk attachment, blend together ricotta, olive oil, lemon zest and lemon juice at a high speed for several minutes. Add salt to your preference and spread equal amounts of the whipped ricotta into your serving dishes.
Next, sauté the vegetables: Start by heating together equal parts of unsalted butter and olive oil in a pan. Once the butter is melted in the olive oil, add the peas, asparagus, shallot, and red pepper flakes to the pan. Stirring frequently, sauté the vegetables until they have softened lightly and turn off the heat.
Season vegetables to taste with salt and pepper. Stir in lemon zest and the juice from half of a lemon.
Finish plating by spooning even amounts of the cooked vegetable mix on top of the whipped ricotta. Serve warm and enjoy!

All in All

I am grateful to enjoy gardening and use my homegrown vegetables to make nourishing dishes such as this one. Growing as a gardener and home cook is essential to me. I hope you enjoy this refreshing dish as much as I do!

If you’re a gardener, what are you growing this year?

Other recipes you’ll enjoy:

Whipped Ricotta with Sugar Snap Peas and Asparagus

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Main Dish

Cuisine American

Servings 2

Ingredients

Whipped Ricotta

1 cup Whole Milk Ricotta
1 Tbsp Olive Oil extra virgin
1/2 tsp Lemon Zest
Juice of half a lemon
salt and pepper (to taste)

Sauteed Vegetables

1/2 Tbsp Unsalted butter
1/2 Tbsp Olive oil extra virgin
2 cups Sugar Snap Peas fresh
1 cup Asparagus fresh, cut into 1 or 1 1/2 inch pieces
1 Shallot diced
1/8 tsp Red Pepper Flakes
1/2 tsp Lemon zest
Juice of half a lemon
sea salt (to taste)

Instructions

Make Whipped Ricotta

In a mixing bowl, add the ricotta, olive oil, lemon zest, lemon juice and season lightly with salt.
Using a mixer with a whisk attachment, whip the ricotta ingredients at a high speed for 1-2 minutes until blended.
Add additional salt if desired.
Divide ricotta mixture into serving bowls or plates.

Cook Vegetables

In a sauté pan, melt together butter and olive oil over medium-high heat.
Add in diced shallot, peas, asparagus, red pepper flakes and lightly sauté for about 3-4 minutes, stirring frequently. Season with salt and pepper to your preference. When vegetable are lightly softened, turn off heat. Stir in lemon zest and lemon juice.
Spoon desired amount of vegetables over the plated whipped ricotta and serve warm.

Keyword asparagus, peas, ricotta