vegetarian — Blog — Pear & Pecorino

This dish was inspired by a recent farmers' market find: a bag of zucchini and stunning color-blocked summer squash. I was so mesmerized by the duo-tone veggies that I bought a bag without thinking of what I would make, knowing I wanted something to show off the beautiful colors. Sometimes the only inspiration you need is the subject itself.

Our garden is still a little way out; I suspect the combination of a shaded area in August heat causes the veggies stress. Yet, the blushing cherry tomatoes and first dry pole beans reassure me of our persistent little plants. I've been slowly harvesting the first cranberry beans, leaving them inside to collect until I have enough to store. Striped scarlet and off-white shells turned to light brown husks in a matter of weeks, but I snuck a peek at the beans inside. Like little quail eggs, the beans are mostly white, dappled with the most vibrant cranberry-colored speckles!

Main Dish, Breakfast and Brunch, Side DishIsabellaAugust 3, 2020summer squash, summer, goat cheese, basil, frittata, eggs, vegetarian, zucchiniComment

Baked Eggplant Parmesan with Burrata

Los Angeles has really been heating up this week, creeping its way into the 90s, which makes quick meals like this Baked Eggplant Parmesan with Burrata a relief. Most nights I've been leaning towards smaller meals and snacks as opposed to a full meal. Once the temperatures drop in the evening, I'll sit outside and munch on some salad, or vegetables, along with a glass of lemonade. On warm LA evenings, when the weather just barely starts to cool, all I really want is some crispy eggplant topped with cheese! Instead of frying the eggplant, I bake it, which still makes it crispy and golden, and is a lighter alternative for the summer.

Side DishIsabellaJuly 24, 2019burrata, eggplant, eggplant parmesan, italian food, vegetarianComment

Fusilli Pasta with Pesto

Growing up, our refrigerator was usually stocked with salami and cheese from the Italian market, small packages wrapped in white paper containing all of my favorite treats. I would unwrap each parcel, unidentified white butcher paper with just a price scribbled down, not knowing what I would find inside. Some sliced mortadella, Salami Toscano, prosciutto, a few balls of fresh mozzarella, a thick swirl of peppery pancetta, and a large piece of Pecorino Romano were most likely uncovered. When the large packages of basil start to appear in grocery store produce sections, and our basil plant produced enough bright green leaves, it's time to make pesto. Fusilli pasta with pesto was one of my favorite meals, which made making it at home especially exciting.

Main DishIsabellaJuly 14, 2019easy recipes, italian, pasta, pesto, quick meals, vegetarianComment

Summer Vegetable Soup

Since I was three years old, my dad and I have made it a tradition to plant tomatoes in the spring. We go to an annual tomato seedling pop-up called Tomatomania!, which has hundreds of varieties of tomatoes, and fill up our garden. Vibrant colors, offbeat names, and funky shapes - the three pillars of heirlooms!

These tomatoes bring sweetness and acidity, alongside the tomato paste, which gives a little extra color and flavor to the broth.

I ended up picking out yellow crookneck squash and some cute little baby zucchini. Just look at those little disks of green! This soup is all about summer vegetables, so paddy pan squash, green summer squash, and zucchini make great substitutions. Check out your local farmers' market, or your garden, and see what you can find!

Main Dish, Side DishIsabellaJuly 9, 2019soups, vegetables, vegetarianComment