lemon

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Raspberry lemon curd is like a vibrant, summery raspberry lemonade in a spreadable form. Add it to toast for a sweet and tart treat with tea, any time of the day; bake it into your next summer galette; transform ordinary lemon bars or pie by spreading it over a shortbread crust and popping it in the oven and once cool dusting with powdered sugar; or sandwich it between two cookies for an elevated dessert. The possible uses for raspberry lemon curd are really endless.

Its totally-natural electrifying color reminds me of the shocking pink crayon, which was always my favorite as a child. Raspberry lemon curd will add a pop of pink and a punchy pucker to any food in need of a boost. 

ingredients

  • 2 cups raspberries
  • 1 cup sugar
  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • 4 eggs
  • ½ cup (1 stick) butter
  • Powdered sugar

steps

Add the raspberries to a medium or large pot and cook over medium-high, mashing continuously, until the berries begin to break down and release their juices, about 7-10 minutes. Transfer to a blender or food processor and puree until smooth. Strain in a mesh sieve and return the strained juice to the pan.

In a medium-sized bowl, combine the sugar, lemon juice and lemon zest. Add the eggs and mix thoroughly. Pour the entire mixture into the pan with the raspberries. Cook on medium-low for about 5 minutes until all of the ingredients are combined. Add the butter and stir constantly until it melts. Continue cooking for another 10-12 minutes until the mixture thickens.

Transfer to a clean jar and cover. The curd will keep for 3-4 weeks in the refrigerator, if it can last that long!

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Sometimes, it can get so hot in East Coast summers that any solid food seems thoroughly unappealing. For those moments, I present a summer pasta that is light enough for a hot day but hearty enough to leave you satisfied – cavatappi with shrimp and sausage.

I love combining different proteins in one dish – in this case shrimp and sausage – for a delectable flavor bomb. The cooked lemon slices offer a nice balance, rounded out by peppery arugula and topped off with shaved parmesan cheese. Cavatappi with shrimp and sausage is surf and turf in pasta form.

serves 4-6

ingredients

  • 1 pound loose spicy sausage (if you can only find sausage in casing, remove it from the casing before cooking)
  • 2 teaspoons olive oil
  • ½ red onion, diced
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 16 ounces dried cavatappi
  • 1 pound raw shrimp, peeled and deveined
  • 1 lemon, sliced with seeds removed
  • 2 cups arugula
  • Parmesan cheese, shaved

steps

Bring a large pot of about 4 quarts of salted water to a boil. Heat a large skillet over medium heat, pinch 1 tablespoon-sized nuggets of sausage off and into the pan. Cook until browned, about 4 minutes on each side. Remove the sausage nuggets from the pan and drain off all but 1 teaspoon of sausage fat. Add 1 teaspoon olive oil, onion, 1 teaspoon of the salt and ½ teaspoon of pepper. Cook until translucent then add the garlic. Cook until blonded, then reserve the onions and garlic with the cooked sausage.

Add 1 teaspoon of olive oil and 1 tablespoon of butter to the same pan and heat over medium. When the butter begins to bubble, add the lemon slices, the remaining 1 teaspoon of salt and ½ teaspoon black pepper and cook until lightly browned on each side. Meanwhile, add the pasta to the salted water and cook for 5 minutes. 

While the pasta cooks, stack the lemon slices to one side of the pan and add the last tablespoon of butter. Place the shrimp in an even layer on the pan and cook for 90 seconds on each side. Then remove the shrimp and lemon slices from the pan.

Strain the pasta, reserving ¼ cup of salty pasta water. Add the pasta and pasta water to the pan with the lemons. Cook until the water has evaporated, then return the reserved onions, garlic, and sausage to the pan. Lower the heat, add in the arugula, and stir. Turn off the heat and serve hot, topped with shaved parmesan.

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I love beets. I love them boiled, roasted, pickled, in soup. I love their brilliant burgundy color. I love their subtle sweet flavor. I love their versatility. I love their countless health benefits. I want everyone to love roasted beets as much as I do.

Give these roasted beets a try if you are beet-curious or even beet-averse. Not only do the flavors blend harmoniously together but the colors are so beautiful and vibrant that you can’t help but marvel at the shades of red, pink, orange, maroon. 

This dish really accentuates all the wonders roasted beets have to offer, enhanced by blood orange in celebration of citrus season, crisp mint, earthy hazelnuts, and the salty tartness of lemon anchovy dijon. Who could resist?

Serves 4

ingredients

for the salad

  • 1 bunch beets, with greens reserved (use the greens at a later time)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 blood orange, peeled and sliced
  • ½ cup loosely packed mint leaves, torn
  • ¼ cup hazelnuts

for the vinaigrette

  • 2 tablespoons of lemon juice (from about 1 lemon)
  • 5 anchovies, chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon red or white wine vinegar 
  • ½ cup olive oil

steps

Preheat the oven to 425°F. Peel and chop the beets into 1-inch-sized pieces. Place the beets on a large piece of foil on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon freshly ground pepper. Fold up beets so that they are completely wrapped up in the tin foil. Bake for 45 minutes.

Place hazelnuts on a separate baking sheet and toast for 10 minutes then remove from the oven, let cool, and chop.

Meanwhile, add the chopped anchovies to a bowl and mix in the lemon juice, dijon, and vinegar. Whisk to break down the anchovies. Slowly drizzle in the olive oil in a steady stream while whisking until the dressing has emulsified. Set aside.

Remove the beets from the oven and let cool slightly then transfer to a dish. Scatter with the blood orange slices and mint leaves. Pour the dressing over the dish and top with the toasted hazelnuts.