This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

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What happens when you make something so good you think about it years later? Normal people would just make that same thing again, but what if it could be just as good but different? That’s what I did after dreaming about my blood orange curd tart for two years.

I changed almost everything about it from the crust, to the filling, and the topping. This time around the crust is crushed Biscoff (Speculoos) cookies because that’s one step up to traditional graham cracker crust, especially when the filling is a lime curd tart. But not just any lime curd, a basil lime curd tart.

Once the basil lime curd tart was set, I topped it with a heaping pile of macerated strawberries. A very organized heap, but a heap nonetheless. And no tart is complete without some chantilly cream (sweetened whipped cream) so I added a little basil to that too.

I made this for a friend’s birthday but it doubled up as the kick starter for Spring Sweets Week. Technically spring has begun but the weather is yo-yoing around that it’s hard to know what season it is from day to day. But instead of dressing for the job we want, we will be eating for the season we want. Check out what everyone else made listed right before the recipe for my strawberry basil lime curd tart.

• Strawberry Pop Tart Cookie Bars by Hezzi-D’s Recipe Box
• Napoleon with Fresh Berries by A Day in the Life on the Farm
• Strawberry Lemon Crinkle Cookies by Jolene’s Recipe Journal
• Lemon Pudding Cake by A Kitchen Hoor’s Adventures
• Matcha Strawberry Cream Buns by Magical Ingredients
• Lemon Crinkle Cookies by Art of Natural Living
• Bowtie Cookies with Strawberry Jam by Karen’s Kitchen Stories
• Lemon Lush by Rave About Food

STRAWBERRY BASIL LIME CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed Biscoff cookies
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 4 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp vanilla extract

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp lime zest (~2 limes)
• 1-1/4 cup lime juice (~10 limes)
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks
• 4 large basil leaves

TOPPING

• 1 lb. sliced strawberries
• 3 Tbsp granulated sugar, divided
• 1 cup cold heavy whipping cream
• 1 large basil leaf, minced

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the Biscoff cookies, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the butter is fully incorporated, 20-30 seconds**. 
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the crust evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and lime zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the lime juice until combined. Add basil leaves and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, about 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, combine the sliced strawberries and 2 Tbsp+2tsp sugar. Toss to coat and set aside to macerate. Meanwhile, in another medium bowl, whip the heavy cream until it form soft peaks. Add the remaining teaspoon of sugar and minced basil and whip further until it forms firm peaks. Serve topped with macerated strawberries and whipped cream on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from my Blood Orange Curd Tart, inspired by Pick Yin.

Don’t let the racks in the powdered sugar fool you, these basil lime gooey butter cookies are as chewy as they are flavorful.

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Second to Halloween, St. Patrick’s Day is one of my favorite holidays for which to cook and bake. I feel like they both lend themselves to so much creativity and are often overshadowed by all the festive and/or traditional creations for the bigger holidays. Most people don’t have set things that they make for Halloween and St. Patrick’s Day so I can usually get away with more than I could otherwise.

These basil lime gooey butter cookies might not be the most festive thing I’ve ever made in preparation for St. Patrick’s Day but they are green and that’s the most important part, right? They are based on my lemon gooey butter cookies but with some basil added in for a little something special. Also since I didn’t have lime extract, I added more lime zest and used lime juice instead. The result may be a more subtle flavor than with the lemon version but they are still quite delicious.

These basil lime gooey butter cookies are slightly bigger than normal as well as I was just feeling a slightly larger cookie, but I left directions in the notes if you want to stick to the classic little guys. I did use a small amount of green food coloring as well – just enough to give them a slight green hue. If you are not a fan of food coloring, even the more “natural” food coloring, then feel free to leave it out. Just be prepared for them to not be very green so don’t say I didn’t warn you :-P.

BASIL LIME GOOEY BUTTER COOKIES

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Yield: Approximately 3 dozen Prep Time: 2 Hours 30 MInutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups sugar
• Zest from 2 limes (about 4 tsp)
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh minced basil
• 1 egg + 1 egg yolk, room temperature
• Green food coloring, optional
• 1 cup powdered sugar

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Using an electric stand mixer fitted with paddle attachment on medium speed (or handheld electric mixer and a large bowl), cream together cream cheese and butter until smooth. Beat in sugar, zest, juice, and basil until light and fluffy. Add egg and egg yolk (and a few drops of green food coloring if using) and beat until creamy, about 1-2 minutes.
3. On low speed, gradually add flour mixture and mix until just incorporated. Cover and refrigerate at least 2 hours or overnight.
4. When ready to bake, arrange oven rack in lower third of oven and preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Place powdered sugar in a small bowl; set aside.
5. Roll dough into 1.5-inch balls (I used a medium cookie scoop*), flatten slightly, roll in powdered sugar to coat, shake off excess, and place on prepared baking sheets 2 inches apart.
6. Bake for 12 minutes, or until cookies are puffed and crackly. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container.

Notes

*In the past I have used a small cookie scoop, baking 10 minutes, with a yield over 4 dozen

Source: Adapted from my Lemon Gooey Butter Cookies.

Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

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Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

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As of last week it is officially spring! While my garden may not be anywhere near close to be ready, I am ready to start dreaming about fresh fruits, vegetables, and herbs starting with these basil strawberries and cream cookies.

I’ve already enjoyed the combination of basil and strawberry in bruschetta, gelato, shortcakes, and cupcakes so why not cookies? So I took a classic flavor and added basil to strawberries and cream cookies, with real fresh strawberries and basil mixed with sweet white chocolate chips.

To be clear, these were made for a former coworker last fall before the last of my basil succumbed to the frost. She loves strawberries and herbs and they definitely were a hit! The basil is not over-powering, just enough to give some depth to the sweetness of these strawberries and cream cookies.

Need more spring recipes? It’s #SpringSweetsWeek Monday, Wednesday, and Friday so stick around and check out more recipes listed below.

• Butter Toffee from Art of Natural Living
• Carrot Cake Shortbread from Jolene’s Recipe Journal
• Flower Pretzel Bites from For the Love of Food
• Funfetti Easter Cupcakes from Hezzi-D’s Recipe Box
• Irish Apple Cake from A Day in the Life on the Farm
• Lemon Matcha Muffins from Cindy’s Recipes and Writings
• No Bake Salted Caramel Cheesecake from A Kitchen Hoor’s Adventures
• Small Batch Carrot Cake from Cheese Curd In Paradise
• Twix Cookie Cups from Crazy For Couponing

BASIL STRAWBERRIES AND CREAM COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 Tbsp fresh minced basil
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup white chocolate chips
• 1 heaping cup dices fresh strawberries*

Directions

1. Sift together the flour, cornstarch, baking soda, and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and creamy, about 2 minutes. Beat in the basil, vanilla, egg, and egg yolk until incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and strawberries by hand.
3. Rolls 2 tablespoons (medium cookie scoop) of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 24 hours** or refrigerate in an air-tight container until a few minutes before ready to eat.

Notes

*Washed and dried prior to cutting. **The extra moisture due to the fresh strawberries is a happy place for mold to quickly grow.

Source: Adapted from my Blueberry White Chocolate Brown Butter Cookies.

It’s hard to beat fresh, homemade lemonade, especially when it’s basil lemonade. Whether you are prime summer time or end of season, you’ll be ready to pour another.

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Why yes, I am posting a new lemonade recipe in November, thank you for noticing. But as I write this the windows are open at 7:30pm because it is still in the mid 70s outside. So I will continue to enjoy this weather with a glass of this fresh basil lemonade in hand. Along with my nutella pear focaccia sandwich.

Even if you are not lucky enough to be experiencing global warming at its finest, chances are the basil in your garden is ready to be hacked down for the season. Other than making homemade basil pesto, this is the next best thing to use it up.

I first fell in love with herbed lemonade when I added thyme to it because it was overflowing in my garden. Next time I took it a step further with rosemary watermelon lemonade, so it wasn’t difficult to then land here on basil lemonade.

Making homemade basil lemonade is pretty straight forward. You make simple syrup by combining equal parts water and sugar. Once dissolved add the basil and let steep as it cools. Then combine with more water and fresh squeezed lemon juice. That’s it!

BASIL LEMONADE

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Yield: 6 Servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 cups water, divided
• 1-1/2 cups sugar
• 1-1/2 cups packed fresh basil
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• Thin lemon slices or basil, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the basil, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard basil. Add remaining 4-1/2 cups cold water and lemon juice to a pitcher and stir. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and basil.

Source: Adapted from my Rosemary Watermelon Lemonade.

Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

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Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

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This refreshing and flavorful watermelon cucumber salad is the perfect side dish for BBQ and grilling all summer long.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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This salad might be the culmination of things my husband dislikes – watermelon and cucumber. Unfortunately for him, watermelon has no flavor (it’s predicted to be genetically linked). The same goes for cucumber but he’s all about pickles, and pickled anything for that matter, so while he was a good sport and tried a little bit this salad was essentially just for me.

The first time I had this salad was at a restaurant called MELT Bar and Grilled in Ohio specilaizing in over-the-top grille cheese. On one visit sampling their spring menu, I was introduced to their watermelon salad. Not something I would normally order but hot damn it was my favorite this of the day.

Fast forward to #BBQweek and I knew I had to recreate it as a side for my smoked burgers. This simple salad is easy to put together and is a light and refreshing side dish for any summer cookout. If you don’t like watermelons you could make a similar cantaloupe salad with feta instead.

If you’re looking for more ideas, check the list below and don’t forget to enter the giveaway using the widget located at the bottom of this post.

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Garlic and Lime Grilled Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor’s Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy’s Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene’s Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen’s Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D’s Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

WATERMELON CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/4 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch salt
• 1 tsp black poppy seeds
• 1 tsp Rainier Blackberry Smoky Honey Seasoning & Rub (optional)

WATERMELON CUCUMBER SALAD

• 2 cups quartered cherry tomatoes
• 2 cups seedless watermelon cut into 1/2-inch cubes
• 1 cup sliced and quartered English cucumber (about 1/2 of one)
• 1/2 cup crumbled feta
• 1/4 cup thinly sliced red onion
• 1 Tbsp chopped fresh basil

Directions

1. In a small bowl or jar with a lid, add olive oil, balsamic vinegar, honey, lemon juice, and mustard and whisk/shake until emulsified. Season to taste with salt. Stir in poppy seeds and seasoning (if using). Set aside.
2. In a large bowl, toss all the salad ingredients. Drizzle dressing over the mixture and lightly toss. Season to taste. Refrigerate until ready to serve.

Source: Inspired by MELT Bar and Grilled, adapted from The Modern Proper.

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