In recent years, chefs and home cooks alike have been putting their own spin on the classic ratatouille recipe. My twist is this Ratatouille-Inspired Orzo Salad. This recipe combines roasted vegetables with orzo pasta, basil and red pepper hummus instead of a red pepper sauce, creating a light and fresh dish that is perfect for a summer meal or meal prep.

To make this salad, start by roasting a mix of diced eggplant, summer squash, zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, salt, and pepper. While the vegetables are roasting, cook the orzo according to the package instructions. Once both the vegetables and orzo are cooked, combine them in a large bowl with minced shallots, sliced basil, and a red pepper hummus dressing made with tahini, lemon juice, garlic, and paprika.

This Ratatouille-Inspired Orzo Salad is great for meal prep because it can be made ahead of time and stored in the refrigerator for up to five days. You can also customize the recipe to your liking by swapping out the vegetables for any seasonal favorites, such as butternut squash, Brussels sprouts, or sweet potatoes. If you need to make the dish gluten-free, simply substitute the orzo with a gluten-free pasta or rice. I also love how this is a vegan recipe!! Of course, you can add the dairy (goat cheese or feta would be delicious here.)

The post Ratatouille Orzo Salad appeared first on Dining with Skyler.

The post Spring Carbonara appeared first on Dining with Skyler.

This is a great meal to make ahead. Make the quinoa ahead of time, steam the veggies ahead of time and make the dressing ahead of time. All you have to do at lunch is assemble and enjoy. Huge fan of that! I also love the veggies with the dressing (sans quinoa) for a fun family style salad at a dinner party. However you want to serve this, I hope you love it.

The post Tarragon Caesar Veggie Bowl appeared first on Dining with Skyler.

The reason I went on a meringue rant is because they are the main component of one of my favorite desserts: pavlova. It’s like a meringue “cake” with whipped cream and berries, or other fillings. For this recipe, I am making them smaller so everyone can get their own (not to mention, bake time is shorter.) I also skipped the whipped cream and I added a bright, zingy lemon curd instead. This, to me, is the epitome of spring. I finally finished it off with blueberries and raspberries. THESE ARE HEAVEN SENT!

So now that we got that out of the way, who’s ready to make these mini pavlovas?!

View this post on Instagram

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)

The post Mini Pavlovas with Lemon Curd and Berries appeared first on Dining with Skyler.

This particular recipe is great for a family of 4. You can also turn the delicious jus into a gravy, which is next level. Or just drizzle that jus alll up in there.

What to pair this delicious lamb with? OH well don’t forget my spring salad! Or go with classic roasted potatoes – you can drizzle them with the jus as they finish baking in the oven for an extra burst of flavor. If you do want to make the spring salad, just combine greens, sliced radish, dill, mint and feta with olive oil and lemon juice.

View this post on Instagram

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)

The post Rosé and Dijon Braised Boneless Leg of Lamb appeared first on Dining with Skyler.

But this one is my favorite because it combines all of my favorite things: pancetta (you can swap for bacon,) burrata, corn and rice. Word on the street is that this risotto is the risotto for spring 2022. Jk, I made that up, but after you make it and tell all of your friends, that will be the word on the street! You’re going to wow everyone with this recipe!

If you’re vegetarian, I have a wonderful swap for you! Skip the pancetta and add toasted hazelnuts on top of this delicious recipe. You will not be disappointed!

Before we get to the recipe, let’s also take a moment to imagine the arancini you can make with these leftovers…….

As per usual, I posted a little how-to on my Instagram and Tik Tok channels.

The post Sweet Corn Risotto with Crispy Sage, Pancetta (or Hazelnuts) and Burrata appeared first on Dining with Skyler.

If you’ve ever had a bad experience with rhubarb—like discovering the brutally tart flavor of a raw rhubarb out of season—you can rest assured that this recipe will change your opinion of this “fruit.” Yes, it’s a fruit! Well, legally at least, even though it’s technically a vegetable. Rhubarb is confusing and moody. She changes with the seasons and has more than one identity, kind of like me, to be honest. After being categorized as a veg for her whole life, Rhubarb was officially declared a fruit in 1947 by a New York court since it is most often cooked as a fruit in the United States. This may have served to lower the taxes for businesses importing rhubarb as well. Regardless, I am happy that rhubarb has ended up where she’s ended up. On my pancake.

Speaking of rhubarb on my pancakes… rhubarb goes into a *magical* transformation this time of year. The official rhubarb season (for field-grown rhubarb) is from April-May until the end of summer. It develops a rich, sweet flavor that’s perfect for desserts. Little rhubarb consumption tip: make sure that you only eat the stems and not the leaves as they contain oxalic acid which is poisonous. I also recommend stocking up on rhubarb and freezing them wrapped in tin foil in plastic bags for delicious Christmas desserts. 

So that’s the scoop on rhubarb.  Now let’s talk about the Dutch baby!!! No, not like a human Dutch baby. Dutch baby is a term for a large baked Dutch pancake. In terms of flavor and texture, Dutch pancakes are big, puffy, crepe like in the middle, sweet, and buttery. But why are the called Dutch pancakes? The pancakes derived from the original German pancakes and were served in Manca’s Cafe in Seattle Washington during the first half of the 1900s. It is said that one of the daughters of the owner of the café coined the name Dutch Baby. We don’t know how, but somewhere along the way, it turned into a giant, inflated version of the original.

What should I do if I don’t have a blender for the batter?

Making this poofy masterpiece is pretty simple. You blend the batter until it’s smooth, making sure that all the ingredients are fully combined. I recommend a blender for this, but if you don’t have one you can make it happen with a whisk and some muscle. You can start by whisking the eggs for around 2 minutes until they are foamy and less yellow. Then whisk like a champion until you have mixed the rest of the ingredients.

Do I have to use a cast iron?

I do recommend using a cast iron for this because they are oven and stove top safe and they retain heat EXTREMELY well. Make sure you heat the iron cast skillet in the oven for 10-15 minutes before putting it on the stove, just to make it nice and hot for the cooking process to start. I was gifted mine from Cravings by Chrissy Teigen and I love it! You can use my code : SKYLER10 to get a lil discount. Honestly, nothing beats a good, solid cast iron skillet (except if you’re cooking with lemon, wine or tomatoes) and Chrissy Teigen’s pan is SUCH a good price.

What if I don’t like rhubarb? 

Rhubarb is very tart and not everyone likes it. No problem! If you are making this outside of rhubarb season, or if you’re not a rhubarb fan, I recommend strawberry or raspberry compote instead. The beauty of this recipe is that you can go with any fruit on top like bananas, blueberries, or anything you want. You can have a lot of fun with it! I used rhubarb because it is in season and I love the tartness with the sweet pancake.

Can I just use store bought jam or compote instead?

ABSOLUTELY. You can always take short cuts. I will never judge you!!!

What if I can’t find mint?

Mint is optional. I used it because I had it at home and I like the way it adds another flavor to the dish.  I’m a sucker for a pop of color and herby influence.

 

View this post on Instagram

 

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)

The post Dutch “Baby” Pancake with Rhubarb Compote and Mint appeared first on Dining with Skyler.

Photo credit: beautifulcataya on Flickr

When I say ramps are hard to find…I’m not trying to be dramatic. I’m being truthful. Trying to buy ramps is like fighting off stampedes of people during Black Friday. They LITERALLY have a black market for ramps due to over-harvesting. To get more scientific for you: ramps are a North American species of wild onions that grow around the eastern part of Canada and the eastern United States. One of the reasons that they are so sought-after is that they are scarce and they grow very slowly. They take up to four years to flower and reproduce. They’re in season for only a few weeks during the spring as well. That’s why during these weeks you can see the restaurant menus of top establishments in New York city crowded with ramp dishes. 

Now let’s talk taste.  Ramps have a unique taste that anyone who enjoys onions/garlic obsess over. When they’re raw they taste like a green onion (yum.) But when cooked, they develop this garlicky, sweet, intense aroma and flavor that’s just unmatchable. It’s really unique and incredible. Ramps are not only rare, but expensive (unless you harvest them on your own and find them in the woods nearby.) They can sell for around $20 a pound (I know, I know) so for this recipe you can also use green onions as a replacement. If you add some garlic with that green onion, then even better as a good substitute. If you find ramps, make sure you clean them carefully as they can be full of dirt. And it’s important to store them properly for example by wrapping them in damp paper towels and leaving them in an unsealed plastic bag in the fridge. Just be prepared for the garlicky smell in the fridge, that’s part of the fun. 

Not into this pasta? No problem.  If you have ramps, the world is your…well….ramp. Anything you can do with onions or scallions you can also do with ramps. You can make chimichurri, pesto, pickle them, sauté them or grill them. I was going to make a ramp pesto, but then I decided to just make my life easy and sauté them as part of a spring/summer pasta dish: ramps, goat cheese, sweet corn and pasta. This is my second springy pasta, the first one being my lemon butter pasta with sweet peas, mint, and whipped ricotta. The dish is very easy to make, but completely unique. I decided to use mafaldine pasta, but you can use other types if you want. Spaghetti or bucatini are excellent choices as they hold the sauce well being smaller noodles.     

What kind of corn should I use?

I’m a shortcut kind of gal. The sweet corn that I used was frozen and I just microwaved it in water for a minute to defrost it before adding it to my pasta dish (it heats up in the pan.) You can totally. use sweet corn that has been boiled, grilled, or just leftover corn from another dish.

Can I eyeball these measurements or do I have to stick with them?

Honestly, I estimated the measurements here and eyeballed everything! You can as well. The bottom line is: if you have the ingredients, there is just no way you can go wrong with this combination of flavors.

The post Mafaldine with Goat Cheese, Sweet Corn, and Sautéed Ramps appeared first on Dining with Skyler.

Fast forward to the next day, I got all the ingredients and got to work, but added a few of my own twists, of course. I wanted to make my version using a mix of chopped and whole carrots for a rustic, family style presentation. You can also serve this as an entree with 2 carrots on a plate, which you can watch in my YouTube cooking class, which I’ve linked below! In that video, I outline every step of the recipe and show you how it’s done!

I really wanted the carrots to be the star of the dish here. In order to take them from “sweet and hearty carrot” to super flavorful carrots that are bright and salty, I blanched them before grilling them. I really recommend that you don’t leave this blanching step out. Yes, I bolded that so you wouldn’t skip over it. If you do skip the blanching, the carrots aren’t going be half as flavorful and they will be way too crunchy in a raw carrot kind of way. Blanching them for a few minutes allows for them to still maintain crunchiness, but also to become fork tender as well and kind of melt in the mouth with every bite. For those who don’t know, blanching is a cooking technique that involves quickly submerging usually a fruit or veggie into super hot boiling water, then immediately transferring them to an ice bath. This helps to preserve their crunch factor and color so when they hit the grill you have already gotten a head start on getting a tender but crunchy carrot. 

Part of my mission here is to make amazing, delicious food accessible and not so intimidating, so I like to keep it real with you guys and let you know when and where short cuts can be made. These carrots are going over a bed of couscous and honestly, just pick your favorite brand and make it according to the box instructions. I used a bulgur wheat couscous- you could use Israeli couscous or another type. But in terms of texture and flavor, I think bulgur or moroccan (smaller) couscous works best. 

I chose to grill the carrots because we just got a new grill and I am sooo excited to get to work!! Nothing gets hot like a grill, so it’s a must for making anything nice and charred and bubbly (I know this might not sound great, but it tastes amazing). Plus those grill marks just add a beautiful touch to any dish, and it makes it look like you really know your way around a kitchen.  

What if I don’t have a grill?

If you don’t have a grill, a grill pan works just fine. I have a couple that I like, and you can check them out on my Amazon shop if you need one! If you want to just roast the carrots in the oven, make sure you are using a really high temp like 475 ℉. Prepare them the same way you would if you were grilling them, but just throw them into a hot hot oven and roast for 20 minutes or so, and you should still get some nice char and heat bubbles forming. 

This dish is FULL of lightness and brightness and flavor and I just love it all through the spring and summer time. The carrots are a little sweet, crunchy, salty… and all those herbs in the dressing add a really nice tang and cooling vibe to the dish. Dill and mint are a match made in heaven, and fresh oregano if you have it laying around really takes it to the next level. 

I can’t have dairy, how should I make this dressing dairy free?

The dressing does have some greek yogurt in it, just because I like a little creaminess and a little more acidity but if you’re lactose intolerant you can just skip it, or use a dairy-free yogurt or even vegan sour cream (just a little bit!).

The post Grilled Carrots with Couscous and Tangy Dill Mint Dressing appeared first on Dining with Skyler.

So how did I come up with this idea to put lemon butter pasta on a bed of whipped ricotta??? Well, it’s inspired by a pasta dish I enjoyed with my husband in NYC back in 2017. It was on a gorgeous spring day in New York City and the weather was getting nice. My (now) husband and I went out to dinner and enjoyed a delicious meal at a restaurant called La Pecora Bianca and we ordered this light, airy, springy pasta with lemon butter, fluffy cheese, peas and mint. We’ve both never forgotten the flavors of that dish…maybe it was just the overall beautiful day and great date….but I don’t remember anything else we ate from that dinner (and we ate a lot) so I’m convinced it was the dish itself. I’d always wanted to make something similar at home. Now, four years later, I finally figured out how to make this pasta as elegant, as beautiful, as light, and as precious at home. But not in an intimidating way!

To start with, we’re making whipped ricotta, which seems really intimidating, but (trust me) it’s really not. It’s nothing more than a savory whipped cream. The technique is the same as if you would make whipped cream for dessert, except we’re adding salt instead of sugar. The air in the whipped cream is combined with whole milk ricotta to give it a fluffier, lighter texture. I’ve used this in my whipped ricotta cloud toasts with blistered tomatoes and parsley that you may have seen on my Instagram in December 2020. Linking below because you know your girl can’t resist a good recipe link!

 

View this post on Instagram

 

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)

Once you’ve made the whipped ricotta, the rest is literally easy-peasy. We’ll use the microwave (yep, the microwave) to defrost the peas. Then we toss them with fresh mint and add them to the cooked pasta mixed with the lemon butter sauce. It doesn’t get any simpler than that! When it comes to pasta choices, there are many different options and you can be as creative as you want. Italians traditionally see pasta-making as an art and there are more than 350 types of pasta originating from the 20 different regions in Italy. They’ve been perfecting pasta as far back as 800 BC and the ingredients haven’t changed at all. Flour, water, and an egg for most fresh pastas. You can totally go fresh, homemade pasta here.

OR! You can go with a stuffed pasta for extra power. You can choose a stuffed rigatoni, agnolotti, or tortellini as long as they’re stuffed with something light and not too hearty or intense. Ideally stuffed with a lighter, fluffier cheese, but a vegetable tortellini would go beautifully here as well. I ended up skipping the stuffed pasta and went with a fun shape that really grabbed onto the whipped ricotta in every bite. I went with toscani, also known as gigli, campanelle or gigli toscani. It’s a fun, twirly noodle shaped like a lily. It’s not always easy to find, but you have an abundance of other options when it comes to pasta. You can use a fusilli, a cavatappi or malfadine if you want a longer noodle. By the way, cavatappi is the pasta used in the famous, viral baked feta pasta dish and I used it in my famous spinach artichoke pasta with caramelized onions. If you want to go wild with this, you can go with a mix of stuffed and non-stuffed pasta. Yes, I also tried that and it was incredible.

What if I can’t find some of the ingredients?

This is a playful dish and you can get creative. For example, you can use Meyer lemon for a more floral, citrusy spring vibe. You can also use different kinds of butter like classic unsalted butter, Irish butter, or bufala butter for a milkier flavor. I will say that sticking with high-quality butter is recommended since the butter is essentially the base of our sauce.

Now that I’ve gotten all of that out onto the page, it’s time for the recipe! Of course, you can watch my YouTube video instead of reading it if you are a visual learner. Regardless, enjoy!

The post Lemon Butter Pasta with Sweet Peas, Mint and Whipped Ricotta appeared first on Dining with Skyler.