#whatweremaking

Here's a simple recipe for any darn day during quarantine -- and a great way to use up the random bits and pieces in your fridge right now. We had fun chatting with the team from Cooking with Caitlin & CWC the Restaurant, to bring you this creative, and DELICIOUS pasta the whole family will want more of! 

WHAT YOU’LL NEED: 

1 lb of Spaghetti 1 Cup of Frozen Peas 1 Cup Cream 1 Lemon Salt + Pepper

6 Slices Prosciutto 6 Leaves of Mint Ricotta Black Pepper

INSTRUCTIONS: 

1. In a blender combine the peas, cream, zest and juice of the lemon. Season with salt and pepper. 2. Fill a pot of water 3/4 full and bring to a boil. 3. Preheat the oven to 400 degrees. Place the prosciutto on a parchment-lined cookie sheet and place in the oven to cook until crispy and golden brown, about 10 minutes. Remove from the oven and let cool completely before adding to a food processor with the fresh mint. Pulse together to a coarse crumb. 4. When the water is boiling rapidly, then, cook the pasta to tender. Once the pasta is finished cooking, drain the water and toss with the pea cream sauce. Portion onto your plates, garnish with a generous spoonful of ricotta, a handful of the prosciutto crumbs, and black pepper.

Prep Time: 15 Minutes Cook Time: 20 Minutes Yields: 6 Portions

CHANGE IT UP!

Prep it just as Caitlin suggests, or tailor it to your tastes:

~ Substitute bacon for the prosciutto, or a creamy hunk of burrata for the ricotta.

~ Play with the herbs too, to keep it seasonal; use flavors you like.

~ Substitute roasted red peppers for the peas and basil for the mint.

~ Then, in the summer months ahead, try fresh corn in place of the peas, with fresh thyme instead the mint.  

You can find more delicious finds from our #Hometown #TopChef on their website, and be sure to support them all when we reopen! Wishing you a delicious quarantine, friends! 

Whether you’re looking for ways to please the whole family, or just simple breakfast options that use a lot of basics you have in your fridge and pantry -- we have a favorite for you! 

This large, fluffy pancake can easily be ‘sold’ (to picky eaters) as a pancake, eggs or even dessert - any time of year! It’s basic and extremely easy to make, and you can make it your own with a variety of toppings. 

WHAT YOU’LL NEED: 

3 Eggs (room temperature)

1/2 Cup Flour

1/2 Cup Milk (room temperature)

1 Tablespoon Sugar

Pinch of Nutmeg (can be left out)

4 Tablespoons of unsalted butter

Toppings (Powdered Sugar, Syrup, Cinnamon/Sugar mix and berries)

(And we always have bacon on the side....because can you ever eat too much bacon?)

DIRECTIONS:

1. Preheat oven to 425 degrees

2. Combine eggs, flour, milk, sugar and nutmeg in a blender, or whisk in a bowl, until smooth.

3. Place butter in a heavy, 10-inch skillet or baking dish and place in the oven until melted (around 4:00, but watch closely so it doesn’t burn!). 

4. Pour batter mixture into the melted butter skillet/baking dish, and bake for 20 minutes, until the pancake is puffed up and golden. 

5. Lower the oven temp to 300 degrees, and make for 5 minutes longer.

6. Remove pancake from oven, cut into wedges and serve with your choice of toppings (our favorites are Cinnamon+Sugar mix and strawberries and blueberries). Enjoy!