the best kind of leftover

Zucchini galette with pepperoni on

Did you see that fantastic blueberry galette that I made the other day? Well, as I mentioned, I used store-bought crust. This will probably cause my mother to have a fit. It definitely meas that I had another crust left, though, since they come in packs of two.

Zucchini galette with pepperoni on

What does one do with another pie crust? Make another galette! Alex doesn’t like blueberries, so it made no sense to make another sweet one. This one’s savory but just as easy. It’s a quick main dish and easily paired with a salad for an easy dinner!

Zucchini galette with pepperoni on

zucchini galette with pepperoni
makes 4 servings

printer-friendly version

1 pie crust
1 zucchini
1/4 cup pepperoni slices
1/2 cup grape tomatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon crushed red peper
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
3 tablespoons grated pecorino romano

Preheat the oven to 400 degrees. Unroll the pie dough on a parchment-lined baking sheet. Use a rolling pin enlarge it slightly. Halve the zucchini lengthwise, then cut into 1/4-inch pieces. Slice the pepperoni and tomatoes in half and add to a bowl with the zucchini. Sprinkle with salt and black pepper and toss with the olive oil. crushed red pepper, and dried herbs. Pile the zucchini and pepperoni in the center of the dough, leaving about 1 1/2 to 2 inches around them. Fold over the sides of the dough and sprinkle the cheese across the top. Bake in the oven for 25 minutes or until the crust is golden brown. Let cool for 5 minutes before serving.

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cool hand cuke

tzatziki salad

I’m always looking for quick and easy vegetable side dishes for our dinners. In the colder months, it’s pretty easy to throw veggies in the oven to roast. But in the summer, I hate turning the oven on, so veggies are either cooked on the grill or in salad form. Or they’re left out all together…

it's a dilly

While a lettuce based salad is great, sometimes you want something a little different. But you still want it to be quick and easy. This cucumber salad is a spin on my favorite tzatziki sauce. It’s crunchy, creamy, and a perfect refreshing summer side dish.

half moons

tzatziki salad
printer-friendly recipe
serves 4

2 hothouse (English) cucumbers
1/2 small red onion, thinly sliced
1 container Greek yogurt (about 1 cup)
1/4 cup sour cream
1 tablespoon white or red wine vinegar or lemon juice
1 tablespoon minced fresh dill or 1/2 tablespoon dried dill
1 teaspoons kosher salt
1/2 teaspoon black pepper

Halve the cucumbers lengthwise and use a spoon to scoop out the seeds. Thinly slice the cucumber halves into half moons. Chop the thinly sliced onion into quarters, about the same size as the cucumber slices. In a medium bowl, combine the yogurt, sour cream, vinegar or lemon juice, dill, salt and pepper. Add the cucumber and onion slices and stir gently to combine. Add additional salt and pepper to taste if necessary. Refrigerate before serving.

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chopped salad

There are several fancy salad places where we live. You get to pick your greens, any combination of toppings and then they toss everything in a giant stainless steel bowl before it gets served to you. I love it because you get to have a salad made to your specifications and every bite is perfectly dressed.

marinating chickenveggies preppedgrilling and chillinggrilled romaine

This grilled salad is a similar concept, but with the heat turned up (literally!). Grilling the romaine lettuce might sound a little strange, but only the outside gets a little charred, leaving the inner leaves nice and crisp. The marinated chicken is full of flavor– sweet from the brown sugar, savory from the Worcestershire and tart from the lime juice. The crisp-tender grilled veggies add bulk and flavor as well.

grilled chicken fajita salad

grilled chicken fajita salad
printer-friendly recipe
adapted from Annie’s Eats
serves: 4

1/3 cup freshly squeezed lime juice
6 tablespoons canola oil, divided
3 cloves garlic, minced or pressed
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
2 tablespoons minced fresh cilantro
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
2-3 boneless, skinless chicken breasts (about 1 1/2 pounds), butterflied
1 large red onion, sliced into 1/2-inch thick slices, rings not separated
2 large bell peppers, stemmed, quartered and seeded
2 heads romaine hearts, halved lengthwise
for the dressing:
¼ cup freshly squeezed lime juice
2 tbsp. olive oil
1/3 cup sour cream
1/4 teaspoon chipotle powder
Salt and pepper, to taste

In a medium bowl, whisk together the lime juice, 4 tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, cilantro, red pepper flakes, salt and pepper. Reserve 1/3 cup of the marinade for brushing the vegetables; set aside. Place the chicken breast halves in the bowl with the marinade, cover with plastic wrap and refrigerate for 30 minutes. Brush both sides of the onion rounds, peppers and the romaine hearts with the reserved marinade (or if you forget to reserve some, then just brush with olive oil and salt). For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes. Leave one burner on high and turn the rest down to medium. Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Cook the onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm. Add the romaine to the grill and cook, turning once, until both sides are lightly charred, about 2 minutes total. Meanwhile, make the dressing by combining all of the ingredients in measuring cup, whisking until incorporated. Chop the chicken, peppers, onions, and romaine hearts and toss in a large bowl with a light (or heavy) drizzle of dressing. Divide between serving dishes and enjoy.

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berry good

Blueberry galette on

It is a commonly known fact that pie is absolutely delicious. It’s also known that pie is kind of an undertaking. The hardest thing to make? No. A task to tackle? Yes. I’ve never successfully completed a pie.

sugared berries

Which brings us to the much easier, pretty much as delicious galette. The galette is a French free form crust-based item and it’s amazing. If you’re in a rush, just use store-bought crust that you can unroll. If you’re feeling extra Martha Stewarty, make your own pie crust. Having very little counter space makes rolling out dough a bit difficult so I take the store bought route.

ready to go in minutes

It’s so easy you should make two, because one will be gone before you know it!

blueberry galette
makes 4 servings

printer-friendly version

1 sheet pie crust dough
2 cups fresh blueberries
2 tablespoons granulated sugar, plus extra for sprinkling
1/2 tablespoon cornstarch
1/2 tablespoon lemon juice

Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper or a silpat. In a small bowl, combine the blueberries, sugar, cornstarch, and lemon juice and stir until the berries are evenly coated. Place the pie crust on the baking sheet and mound the berries in the center. Leave about 2 inches of space to the edge of the dough. Fold the edges of the dough over the berries, making sure to be gentle enough not to make tears. Sprinkle the extra sugar around the folded edges of the galette. Bake for 20 minutes, or until golden brown. Let cool completely before serving.

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IMG_baked parmesan tomatoes on twothirtyate.com0469

It is undeniable that sometimes the best dishes come from the most simple ingredients. Fresh tomatoes are one of those summertime foods that, in the peak of the season, are just perfection. They have a lot of flavor and require very little, if anything, to bring out their best flavors. Alex definitely finds it weird that sometimes I eat plum tomatoes during the Summer like one would eat an apple.

free tomatoes


This is a recipe that’s so simple, requires just a few ingredients, but is super delicious. You can use really good parmigiano reggiano if you’d like, but domestic parmesan gets the job done just as well. Fresh basil is really best for this because Summer is also its season to shine. I used these as a side dish to some chicken, but you could also top a salad with them.


baked parmesan tomatoes
makes about 3 servings

printer-friendly version

2 beefsteak tomatoes
2 sprigs fresh basil, about 8 leaves
1/2 cup grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
extra virgin olive oil

Preheat the oven to 400 degrees. Cut the tomatoes horizontally into 1/2 inch slices. Place on a parchment lined baking sheet. Cut the basil leaves into thin strips and distribute over the tops of the tomatoes. Combine the cheese, oregano, salt, and pepper in a small bowl and stir to combine. Sprinkle a heaping teaspoon full of the mixture onto the tops of the tomatoes, covering the tops. Drizzle with olive oil. Bake for 12-12 minutes or until the cheese starts to brown.Remove from oven and let cool slightly before serving.

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grilled corn

Are you guys enjoying grilling out as much as we are this summer? What with the pizzas, burgers, and of course vegetable sides, it’s all so good! This post is just a simple round-up of two our favorite easy grilling accompaniments.

corn soaking

Following up on our fresh corn kick, I thought I’d show you guys the easiest (and one of the tastiest) ways to enjoy corn. Fresh off the grill! We soak the corn, husks and all, for about an hour before grilling and try to get a nice char on them.

simple ingredientslettuce burger topped with special sauce

Burgers are our go-to grill item. But what makes a plain old burger a bit more delicious? Special sauce of course! From McDonald’s to any of the popular burger places that keep popping up these days, there’s almost always some sort of house sauce. Well here’s mine. It’s simple yet tasty and delicious as a veggie dip too.

special sauce

grilled corn on the cob
printer-friendly recipe

Fresh corn on the cob
Butter & salt for serving, optional

Soak the whole corn on the cob (in the husk) in cold water for at least an hour prior to grilling. Place the corn on the grill and cook, rotating occasionally, for about 25-30 minutes until the corn is cooked through. A little char is a good thing, so don’t be afraid to let the husk get a bit burnt. Peel off the husk and enjoy with butter and salt.

special sauce
printer-friendly recipe
makes about half a cup

1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon pickle relish
Salt and pepper to taste

Combine all of the sauce ingredients in a small bowl and stir to thoroughly mix. Use as a topping for burgers or as a dip for crudite.

Posted in condiment/sauce, meatless monday, random, side dish, vegetarian | Tagged , , | 2 Comments

corny ice cream

sweet corn and blackberry ice cream

Inspired by Jessica’s last couple of fresh summer corn recipes, I thought I’d jump on that bandwagon and throw another corn recipe into the mix. Sweet corn ice cream. Yes. I said ice cream!

corn kernelsberries + sugarready to freezesimma down nowchurnedblackberry sauce

Actually, this recipe was requested by Derek for his birthday dessert. It’s a surprisingly delicious combination. The sweet corn ice cream and the blackberry sauce are a wonderful pairing– rich and sweet with a burst of berry goodness in each bite. It really is the epitome of summer kind of dessert. Give it a try while you can still get fresh corn on the cob!

berries and cream

sweet corn and blackberry ice cream
printer-friendly recipe
adapted from jeni’s splendid ice creams at home
makes about 1 quart

for the ice cream:
2 cups milk
4 teaspoons cornstarch
1 ear of corn
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon sea or kosher salt
3 tablespoons cream cheese, softened
for the sauce:
1 cup blackberries
1/2 cup sugar

Make the ice cream: In a small bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and “milk” the cob to get out any of the corn “juice”. In a 4-quart pot, whisk together remaining milk and the cream, sugar, corn syrup, and salt; add corn kernels and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 1-2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Cover and refrigerate overnight or, if you’re in a hurry, pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions until ice cream is smooth and creamy.

Make the sauce: Combine blackberries and 1/2 cup sugar in a small saucepan over medium-high heat, and cook, stirring and smashing the berries into the side of the pot, until thick, about 8 minutes; strain and chill.

After churning the ice cream, alternate layers of ice cream and berry sauce in a storage container before freezing for a minimum of four hours before serving.

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