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Vegetarian Recipes

Burrata with Heirloom Tomatoes

https://www.loveandlemons.com/burrata/

Over the years, I’ve written a lot about how the best summer recipes are simple ones (see herehere, or here). Because summer fruits, veggies, and herbs are such powerhouse ingredients, it only takes a little something extra – maybe a drizzle of olive oil and a sprinkle of salt – to make an insanely delicious dish. Lately, I’ve seen burrata popping up all over restaurant menus in Chicago. Because the creamy cheese is such a simple, rich accent for summer produce, I couldn’t resist making a burrata recipe of my own.

The final result is one of our new favorites around here. It’s sweet, herbaceous, and easy to make, with the perfect balance of fresh and rich components. It’ll be my go-to appetizer for the rest of the summer, and I hope you love it too!

What is burrata?

If you’ve never heard of burrata, you’re in for a treat. It’s a fresh Italian cheese made from cow’s milk. In the store, it looks a lot like fresh mozzarella, because it comes in balls. In fact, each ball is a pouch of fresh mozzarella filled with rich, fresh cream. You can find burrata in speciality cheese shops or most grocery stores with a good cheese section. It pairs well with both sweet and savory flavors, so I made this recipe with a jumble of stone fruit, tomatoes, and fresh herbs.


Burrata salad dressing


Burrata Salad Recipe Ingredients

Instead of whisking together a dressing, I make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. It’s easy to make – just combine 1/2 cup olive oil with a smashed garlic clove, 4 sprigs of thyme, and the rind of 1 lemon, peeled into strips. Warm it over your stove, and then let it steep while you prep the other recipe components. Strain out the thyme, garlic, and lemon before you drizzle it over the salad.

Along with the infused oil, I pair the burrata with a market haul of summer produce. This recipe is all about the fruits & veggies, so use the best ones you can find! Here’s what you need:

  • Burrata, of course! I use one ball, but feel free to scale this recipe up if you’re serving a crowd.
  • Fresh tomatoes – A mix of colors and sizes makes this burrata salad extra fun.
  • Peaches – Look for ripe, yet still firm fruits that will hold their shape when sliced.
  • Cherries and/or currants – These guys aren’t totally necessary, but they’re a pretty, tart contrast to the sweet peaches and tomatoes.
  • Fresh herbs – I garnished mine with basil and thyme, but mint or oregano would be nice additions too.
  • Toasted crushed pistachios – They add a delightful, nutty crunch.
  • Sea salt – Don’t skimp on this! The saltiness will really highlight the herbal, sweet, and savory notes of this dish.

Pile everything onto a platter with the burrata in the center, and drizzle generously with the lemon-thyme oil. Serve with good crusty bread – I like baguette or sourdough. Then, dig in, scooping up a little of the cheese with every bite!

What to Serve with Burrata Salad

This burrata recipe is one of my favorite summer appetizers. Set it out with lots of crostini for guests to pile with cheese and fruit!

It would also be a fantastic addition to a late summer dinner with Italian flavors. Serve it alongside your favorite protein or any of these recipes:

If you love this burrata recipe…

Try my panzanella, Greek salad, watermelon salad, or couscous salad next!

Burrata

Author: Jeanine Donofrio

Recipe type: Appetizer

  • ½ cup extra-virgin olive oil
  • 1 garlic clove, crushed
  • Peel from 1 small lemon
  • 4 thyme sprigs
  • 4 heirloom tomatoes
  • 1 ripe peach, sliced
  • 1 (8-ounce) ball fresh burrata mozzarella, sliced
  • ½ cup fresh basil and/or mint leaves
  • 1 tablespoon toasted pistachios, chopped
  • Flaky sea salt and freshly ground black pepper
  • A few cherries or fresh currants, optional
  • Toasted bread, for serving
  1. Combine the oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
  2. Assemble the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with lemon-thyme oil. Top with the basil and mint and sprinkle with pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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