I’ve been cooking my way through You Got This! by Diane Morrisey and I’m truly enjoying each of the recipes I’ve tried so far. The instructions are very clear and simple, and the food is a pleasure to look at — and especially to eat. I’m going to share some of the most recent makes here that happened to be ready at times of day where there were both sunshine and daylight (clouds and rain are a daily occurrence in NY lately!). But there are even more recipes that I’ve tested that I didn’t have the chance to capture on camera. One that particularly stands out is the Broccoli Rabe with Cannellini Beans and Sun-Dried Tomatoes (p. 165-67). The tangy sun-dried tomatoes, creaminess of the beans, bitterness of broccoli rabe with the crunch of breadcrumbs is outstanding. Really. I mean it. And here are some other delicious recipes that I did manage to photograph.
Garbanzo Bean and Sun-Dried Tomato Fritters with Romesco
Yes, these fritters are delicious with romesco sauce (especially this version with sun-dried tomatoes). But they are just as delicious without it. I could have eaten the entire plate by myself. If you’ve ever had a Sicilian pannela, you already know how delicious fried chickpeas can be. These fritters add sun-dried tomatoes, basil, scallions, parmesan and a hint of cumin that take it to the next level. I would serve these for an appetizer for a dinner party or make them to have with a glass of of wine on a casual night. They are crispy, light, and incredibly tasty.
Chicken Fajita Pinwheels
These were a huge hit with my kids. I used Trader Joe’s pizza dough and Mexican blend cheese, a rotisserie chicken from Stop and Shop, and because my kids are big buffalo sauce fans, used Sweet Baby Ray’s Buffalo Sauce instead of enchilada sauce per the recipe. I typically use the Trader Joe’s pizza dough to make Stromboli with pepperoni and mozzarella, so I made a second set of pinwheel using those ingredients I had on hand. Both sets of pinwheels were a big hit. The pepperoni pinwheels stayed crispier as the chicken and sauce made the pizza dough more moist. I probably added a bit too much as I wasn’t meticulously measuring — just rushing to get dinner on the table. Even so the boys said it was more fun than regular Stromboli and I will definitely be making these again!
Italian Potato Salad
A lighter potato salad option without mayonnaise or yogurt dressing, this Italian Potato Salad hits all the bright vinegary notes that a good potato salad should have. The briney olives, crunchy green beans and fresh herbs make the flavors pop. We’re still just getting started on our kitchen garden due to a long delay caused by the uncooperative weather. I can’t wait to be pulling all of the veggies and herbs needed for this salad right from our own backyard. Definitely will be making this salad again as the summer progresses!
Angel Hair with Chunky Roasted Tomato Sauce and Burrata
This pasta dish is so simple but elevated by the creamy burrata torn on top. I’ve made it twice – the first time exactly as written in the recipe — the second, which you see photographed here. I was midway through roasting the tomatoes when my son realized he had a lacrosse practice in less than an hour. So instead of waiting for the tomatoes to finish roasting, I cooked up whatever long thin pasta I had on hand (this time linguini), heated up some Rao’s marinara, and voila! With some torn burrata and basil on top, a finished meal not *quite* as good as the original, but pretty darn close! And from start to finish on the table in 15 minutes. I call that a win!
Overall, I highly recommend You Got This! I can’t wait to share more of what I cook from it as I get the chance! And if you have it, please leave a comment and let me know what recipes you think I should try!
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