Roasted heirloom tomato pasta with burrata and pesto

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Roasted heirloom tomato pasta with burrata and pesto

It is tomato season and I find the gorgeous colors and shapes to shine on their own. Here is a simple and east pasta recipe to allow those heirloom jewels to shine.

Ingredients:

1 kg heirloom tomatoes

3-4 garlic cloves

5 sprigs of thyme

Olive oil

Sea salt and fresh ground black pepper

Drizzle of silan

Pasta of choice

Burrata

Homemade pesto

Instructions:

Slice tomatoes and place on a lined baking tray.
Season with sea salt and freshly ground pepper.
Use a knife to slit the garlic cloves slightly, without cutting all the way through.
Place garlic cloves and thyme on tray with tomatoes
Season with olive oil and a drizzle of silan.
Roast at 400 degrees until slightly caramelized.
Bring well salted water to boil. Add in pasta and cook one minute less than package directions.
Pour tomato mixture into a pan and heat. When pasta is ready, use a slotted spoon to add pasta to the pan allowing some of the cooking water to mix in with the tomato mixture.
Serve with burrata and homemade pesto.

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Sourdough biscotti with grapefruit and fennel seeds

By Eli Grego • July 20, 2020

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Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!