Pasta Rustica with Smoked Mozzarella

If you follow my Facebook page, you may have seen that my recipe for Wild Mushroom Truffled Pizza Topped with a Runny Egg won a recipe contest hosted by Cooking Planit and sponsored by Formaggio Cheese! Not only is my recipe now available through Cooking Planit, but I also won some snazzy prizes, including an amazing assortment of Formaggio products. My fridge is now happily filled with cheese, so I will be posting a few cheesy recipes over the coming weeks. One of the first products I noticed in the basket was Smoked Mozzarella. I’ve had smoked mozzarella in the past and found the flavor to be a bit… overwhelming… so I was interested to see if I could get it to work well in a recipe instead of becoming the only flavor you can taste. But Formaggio’s smoked mozzarella was a pleasant surprise! The smoky flavor is present without being overpowering and works to enhance other flavors instead of covering them up. I found this recipe for Pasta Rustica with Smoked Mozzarella on Bon Appetit and altered the amounts of the ingredients to fit my taste.   Ingredients: 16 oz package frozen cheese tortellini 4 tablespoons olive oil 1 medium onion, sliced 12 … Continue reading

Bacon, Tomato, and Arugula (BLT) Pizza

I haven’t made a pizza recipe on here in a while (since October! Wow!) so it’s about time I rectified that! I honestly would not have typically chosen this recipe from my latest Cooking Light magazine, but my boyfriend spotted it on the cover and put in a special request. He typically eats whatever I decide to make without complaint, so I figured I could make something out of my typical repertoire just this once This BLT Pizza is pretty self explanatory: pizza with bacon, “lettuce” (arugula), roasted tomatoes, and even a mayo base. It does take some time to make though (~1 hour) so either plan accordingly on a weeknight or save this recipe for a weekend! This is also the first time I used a pizza stone (very exciting, I know). I’ve apparently had this little guy for a while but completely forgot about it! If you don’t have a pizza stone, just use a large cookie sheet sprayed with cooking spray.   Ingredients: 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices 1/2 teaspoon dried oregano 1/4 teaspoon dried parsley 1/2 teaspoon black pepper 1/4 cup canola mayonnaise 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh chives 2 garlic cloves, grated 4 center-cut … Continue reading

Farro, Berry, and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought it would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).     Ingredients: 5 cups water 1 1/2 cups uncooked farro 1/2 teaspoon salt, divided 3/4 pound sweet cherries, pitted and halved (about 2 cups) 1/3 cup blueberries 2/3 cup diced celery 1/2 cup coarsely chopped walnuts, toasted 1/4 cup packed fresh flat-leaf parsley leaves the juice of one lemon (about 2-3 tablespoons) 1 tablespoon whole-grain Dijon mustard 1 tablespoon honey (or agave nectar) 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil

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