Sides, Mains
Burrata is a deliciously buttery cheese that has an irresistible crunchy exterior when fried. Pair it with an easy five-minute romesco sauce, and you’ve got an app worth sharing. (Or dinner worth eating by yourself.)
Servings: 5
Time: 30 min
For the burrata: Put flour, egg and panko into their own shallow dishes. Dredge ball of burrata in flour. Then dredge the ball in the beaten egg, followed by the panko. Repeat egg dredge and panko dredge for a double-coating. Place ball on a parchment-lined plate and place in freezer for 10-15 minutes.
For romesco sauce: Place all ingredients into a food processor or blender, season with salt and pepper, and blend until smooth. Pour mixture into a saucepan and simmer until warm, 5-7 minutes.
Fill a tall saucepan with about 4 inches oil; heat the oil to 350˚F. Fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper. Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.
Good bread, ripe berries, and goat cheese, sweetened with honey. Make it as an appetizer for a seasonal get-together, or just eat it for dinner on a warm evening.
These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.
Green curry paste can get a little fiery, but don’t be afraid to give this udon curry a go. Served with chewy udon noodles, it's an easy vegan dinner that's packed with flavor.