pesto tartlets

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry  - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper

steps:
1.  in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic.  season with salt and pepper to taste.

2.  preheat oven to 425 degrees.  place puff pastry on a parchment-lined baking sheet.  pierce with fork.  top with tomatoes and season with salt and pepper.  bake until crisp, 15 minutes.

3.  top with burrata and pesto.

- rachael ray magazine, july/august 2014

sugar snap peas, burrata, bottarga & meyer lemon

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 - 3 ounces burrata cheese
10 - 12 sugar snap peas - cleaned and quickly blanched
1 teaspoon shallots - minced
 peel of 1 meyer lemon with pith - chopped
1 teaspoon sugar
2 tablespoons water
olive oil
balsamic vinegar
salt
pepper
bottarga - optional

steps:
1.  place burrata on plate and season with salt and pepper. 

2.  in a saute pan over high heat, add 1 tablespoon olive oil.  once hot, add peas and saute until slightly browned, 1 - 1 1/2 minutes.  turn off heat, add shallots and toss to combine.  place cooked snap peas on plate with burrata.

3.  using the same saute pan as before, add the chopped meyer lemon peel, sugar and water.  cook on medium heat until it forms a light syrup.  spoon some of the cooked lemon mixture over burrata and snap peas.  finish with a drizzle of balsamic and olive oil and 3 grates of bottarga.

- goop, novmeber 8