Blog — Pear & Pecorino

Zucchini Flower + Garbanzo Bean Fritto Misto

Zucchini flowers in August?! A little shocking honestly. I always think of zucchini flowers as an early summer treat, just before the height of summer squash season. However, while wandering through a local farmers' market, I found these little guys! A little different from what I'm used to: female flowers instead of male, with the baby zucchini attached. Along with some great big yellow tomatoes, and a bag full of other veggies, my original plan for fried garbanzo beans and cauliflower had morphed into a last-chance summer recipe for fried garbanzo beans, cheese stuffed zucchini flowers, and a spicy yellow tomato sauce. Hey, when inspiration strikes, you better act on it. Zucchini flower season is almost over, so I thought I'd make Zucchini Flower + Garbanzo Bean Fritto Misto.

Side DishIsabellaAugust 27, 2019appetizers, fritto misto, garbanzo beans, italian food, squash blossoms, summer recipes, veggies, zucchini flowersComment

Candied Pecan, Bacon, and Goat Cheese Salad

Here's a little indulgent one for you today: Candied Pecan, Bacon, and Goat Cheese Salad! Inspired by all things decadent, on the sweet and savory side, this salad features crispy bacon, homemade candied pecans, creamy chevre, and spring greens, all mixed together with a sweet and tangy balsamic dressing.

This salad combines a few mini recipes that are great to learn and make on their own as well. Candied pecans and bacon, both done in the oven, and a simple balsamic dressing!

Creamy Kale and Mushrooms with Pancetta

The idea for my Creamy Kale and Mushrooms with Pancetta first came up when reviewing the plan for Thanksgiving a few years back. On the menu was the usual turkey, mashed potatoes, stuffing, cranberry sauce, along with some annual side dishes like yams, Brussels sprouts, and cornbread. Not to mention two desserts... It seems like every year we attempt to cut back the number of dishes, yet somehow end up expanding our ever-growing list of favorites.

Back when we had a dozen guests crowded around our table, 10+ dishes seem perfect for us. Our guests have dwindled down over the years, so we've been cooking for six; close family members and a few hungry kitties looking for scraps. But a cozy Thanksgiving dinner means more leftovers!

Side DishIsabellaAugust 1, 2019autumn, comfort food, kale, mushrooms, summer, thanksgivingComment

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

Farro Salad with Pecans, Cranberries, and Arugula

I first made farro after a visit to the Italian market with my mom. I picked up a package of Umbrian Pearled Barley and set it aside to make later in the week. My mom loves farro, and any salad made with grain. The type you might find in the deli case or alongside a panini. However, I'm content eating this all by itself.

My mom and I had thrown around the idea of making a big batch of something like pasta salad or farro so that we would have something for lunch all week long. I wanted something hearty, with dried fruits and nuts, while also being savory and earthy with a bit of green. I went with ingredients I really loved: some dried cranberries, toasted pecans, caramelized shallots, arugula, and lemon.

Side DishIsabellaJuly 18, 2019farro, grain, saladComment

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