not just pasta sauce

As writers for Edible Boston, Kara and I are fortunate to sample all kinds of local, artisan treats. In the recent Summer Issue, we featured two of our passionate foodie friends, Catherine Smart and Jacqueline Smith Grady who have developed a recipe for a delicious and incredibly versatile tomato sauce with not just co.The sauce has instantly become a pantry staple for me.

Last week, I had a couple friends over for an impromptu summer dinner. With not just pasta sauce, all I needed was a handful of additional ingredients for a one-dish wonder that was ready in minutes. The tangy sauce packed with flavor and a bit of sweetness melded perfectly with the juicy shrimp, salty feta, and briney punch from the olives. With a glass of crisp rosé in one had, I poured the tomato dish over my favorite summer pasta shape, orzo with a sprinkle of fresh dill from my urban garden. To go with the casual dinner and balmy evening, I carried the dish as is onto my deck and served family style. 

Mediterranean Shrimp with Feta and Kalamata Olives over Orzo
8 oz orzo

5 T EVOO
2 shallots, finely chopped
2 garlic cloves, minced
1 jar (16 oz) not just pasta sauce (https://www.notjust.co/)
1 lb extra large shrimp, peeled and deveined
1/2 c kalamata pitted olives, halved
6 oz (about 1/2 c crumbled) feta cheese
1/4 c fresh dill, coarsely chopped
Salt and pepper throughout

Bring a large pot of salted water to a boil over medium-high heat. Cook the orzo according to the package directions. Drain and return the orzo to the pot, and stir in 2 T EVOO.

While the orzo is cooking, heat the remaining 3 T EVOO over medium heat. Add the shallots and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the shrimp, season with salt and pepper, and cook for 1 more minute, continuing to stir. If you like a bit of heat, feel free to add a 1/4 t of red pepper flakes at this point. 

Pour in the not just co. sauce, reduce the heat to medium-low and cook for about 5 minutes. Toss in the kalamata olives and stir for 1 more minute.

To serve, pour the orzo onto a large platter or into individual dishes and top with the tomato shrimp, crumbled feta, chopped fresh dill, and a final drizzle of EVOO.

Serves 4.

Can’t wait to grab another jar to whip up a quick shakshuka, lasagna, enchiladas - the easy, one-dish possibilities are endless! 

More Than Muffins

Now that Zoe and “Muffin Man” Conor are one year olds, their tastes in foods and textures grow by the day. Every Sunday, I find myself baking a big batch of my go-to muffins that are tasty, easy to nosh on and filled with nutrients for the little ones.

On Co and Zo’s first birthday, I transformed the beloved muffins into a “smash cake” with a quick cream cheese frosting for the two to dive into after singing “Happy Birthday” three times (a tradition in our family). At first, they didn’t know the cake was edible and stared at the spectacle.

Once they put their hands in, they found the familiar-tasting muffin underneath! They loved putting their hands in, Zoe led the way massaging the frosting with her palms then putting finger-fulls in her mouth with Conor soon following with big fist-fulls of cake.

These muffins are portable, freeze fantastically and are super versatile with various add-ins like Zoe’s favorite, blueberries, Conor’s favorite, strawberries or the recent addition of grated zucchini. Patrick and I find ourselves chowing down on them too for a pick-me-up!

More than Muffins

1 c flour (we use all-purpose, but could use whole wheat)
1/2 c oats
1 t baking soda
1/2 t salt
1 t cinnamon
2 large eggs
2 bananas, mashed (the riper the better!)
1/4 c vegetable or melted unsalted butter
1/2 c apple sauce or 1/4 c applesauce + 1/4 c Greek yogurt
1/2 c chopped fruit (strawberries, blueberries, raspberries, even zucchini!)
(Optional) Cream Cheese Frosting

Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with cooking spray. In a large bowl whisk together the flour, oats, baking soda, salt, and cinnamon. In a medium bowl, beat the eggs, then stir in the mashed banana, oil and apple sauce. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until combined. Stir in the chopped fruit. Spoon the batter into the muffin tins up to the top of each cup. Bake for about 15-17 minutes or until the tops are slightly golden and firm.

Makes 12 muffins; 2 smash cakes or 24 mini muffins

For an easy frosting for their first birthday, I caved and used some sugar but feel free to add maple syrup as a substitute.

Smash Cake Cream Cheese Frosting

8 oz cream cheese, softened
1/2 c unsalted butter, softened
2 t pure vanilla extract
2 c powdered sugar

Add the cream cheese and butter to a bowl and use an electric mixer to beat until creamy. Add the vanilla extract. With mixer on low, gradually add powdered sugar until completely combined.

Easy Granola and Berry Yogurt Bowl

This past weekend, my husband, Ryan and I packed up our apartment to embark on our next adventure from one Cambridge square to another. Before boxing away our tableware, I assembled some flavor-packed and nutrient-rich breakfast parfaits featuring our favorite, Golden Girl Granola and some local wildflower honey. The layers of delicious berries, banana, granola, Greek yogurt, almonds, chia seeds and a drizzle of honey can be assembled in an individual carton of yogurt (life hack), or fancied in your favorite bowl.

The sweet and crunchy breakfast provides long-lasting energy for moving day and is also an easy breakfast for family members of all ages on the go!

Easy Granola + Berry + Yogurt Bowl
1 carton or cup plain Greek yogurt (we love Fage)
1/2 c granola (we love Home Sweet Honey Golden Girl Granola)
1/2 c fresh berries
1 banana, sliced
1/4 c almonds
Sprinkle of chia seeds
Drizzle of honey (we love Local Wildflower Honey from Follow the Honey)

Top the Greek yogurt with granola, berries, banana, almonds, chia seeds, and a drizzle of honey. Stick in a spoon and enjoy!

Have fun with the flavor combinations! Here are some other ideas:

Tropical Yogurt Bowl
Yogurt + Gluten Free Truly Tropical Golden Girl Granola + Mango + Cashews + Shredded Coconut

Monkey Yogurt Bowl
Yogurt + Chocolate Decadence Golden Girl Granola + Teddy’s Crunchy Peanut Butter + Sliced Banana + Raspberry Jam

Cranberry Apple Pie Yogurt Bowl
Yogurt + Creative Cranberry Granola + Sautéed Apple + Pecans + Sprinkle of Cinnamon

Tiny Twin Tastes Pancakes

2018 was a momentous year for Twin Tastes. City-side Marni got married in a beautifully intimate wedding by-the-sea, and Country-side Kara had twins! This year has been one of incredible love, joy, reflection and growth and has shifted the blog’s inspiration and focus ahead...

Now that Conor and Zoe are 10 months old, it’s been a blast introducing them to different flavors, textures and tastes. Zo is loving avocado, meatballs and mango; Con is loving pears, chicken and yogurt. They both adore bananas and eggs, so I decided to whip up morning pancakes using these two ingredients. The tiny tokens can be further enhanced with a touch of cinnamon, dollop of peanut butter, or sprinkle of diced fruit on top.

2-Ingredient Mini Pancakes

1 ripe banana
1 large egg, beaten
Butter or coconut oi

In a medium bowl, mash the banana with a fork until it resembles a thick puree-like mix, rid of large lumps. Pour in the eggs and stir until combined. The mixture will be very liquidy.

Heat a cast iron or nonstick frying pan over medium heat. Once hot, add a teaspoon of butter or a bit of coconut oil to the pan. With a tablespoon or large spoon, dollop a bit of batter on the edge of the pan, and repeat dropping more batter, leaving a couple of inches in between each mini pancake. Cook the pancakes for about 1 - 2 minutes until the edges appear set. With a thin spatula, carefully flip the pancake onto the other side and cook for 1 - 2 more minutes until the bottoms are slightly browned.

Transfer the cooked pancakes to a plate and repeat with the remaining batter. Makes 8 mini pancakes.

By making them larger, parents can enjoy these too! They are easy to freeze, transport to the park, or enjoy right off the griddle. . . Stay tuned for more easy and healthy recipes to fuel these tiny twin tastes with tips and tricks along the way!

Mosaic Biscotti

What's the best thing to do while nesting? Baking of course! This past weekend, I was inspired by the days I lived in Boston's North End with Marni. Walking through our neighborhood at any given hour, we were constantly overcome by the enticing aromas of freshly baked breads and pastries billowing out of the North End’s famous bakeries. While most people are hypnotized by Mike’s famous cannolis overflowing with sweetened ricotta, custard-filled sfogliatelle from Maria’s, or rich and decadent tiramisu from Modern Pastry, we often opted for a more subdued sweet. We’d pop into one of these bakeries and reach for a few biscotti. The twice-baked Italian cookies are crunchy, slightly sweet, and ideal for submerging into a hot beverage. Now in the Quiet Corner of Connecticut, I often make my own using a standard base dough with whatever flavorings and enhancements we have on hand. The bars are a stunning mosaic of colors and textures.
Toasted Pistachio, Cranberry, Chocolate Chunk, and Coconut Biscotti
 
2 C flour
1 1/2 t baking powder
1/4 t cinnamon
1/4 t salt
3/4 c sugar
1 stick butter melted
1 t orange zest
2 eggs
1 t almond extract
3/4 c dried cranberries
3/4 c pistachios, toasted
3/4 c chopped dark chocolate
1/3 c coconut

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate bowl, beat the sugar, butter and orange zest with an electric mixer until fluffy. Add the eggs, almond extract and combine.

With a wooden spoon, slowly stir in the dry ingredients into the wet mixture. Form the dough into 2 equal-sized logs, about 6-inches wide and 1-inch thick. Lay side by side on a lined baking sheet. Bake for 23-25 minutes until lightly golden and firm. Cool for 20 minutes. Reduce oven to 300 degrees Fahrenheit. Cut the cooled cookie logs into 1/2-inch slices and lay them in rows on the lined baking sheet. Cook for an additional 12-15 minutes until firm and golden.

The cookie base for this recipe is extremely flexible. Substitute your favorite nuts and dried fruits for endless cookie combinations. For an added edge, submerge one side in melted chocolate!