This past week calls for an uncomplicated recipe, and one that resembles pizza. This easy puff pastry pizza is inspired by Spanikopita. It’s made with sauteed spinach, feta, and preserved lemons which give it an extra briny touch.
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lemon
Shrimp with Lemon Garlic Sauce
This Shrimp with Lemon Garlic Sauce is the easiest dish you will ever make, but it is so flavorful that no one will ever know. I’m not even joking when I say it takes five minutes to cook. I was inspired by the Gambas Al Ajillo that I used to get at a local Cuban restaurant, though this dish is typically a Spanish one. Traditionally, the dish includes sherry, but I figured not everyone has sherry laying around. I’m sure it would also be great with a splash of white wine! So if you have it, definitely try it. It’s so incredibly delicious with all that beautiful buttery sauce. I like to serve it with some sliced toasted sourdough for dipping. We literally stood over the pan and wiped it clean with bread. That’s how tasty this dish is.
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Olive, Lemon, and Fennel Flatbread
Flatbread technically is unleavened dough with no yeast, but after a recent try to make pizza dough without yeast in a pinch, I was met with what was the worst cracker ever. It’s just not very good. Everyone wants a chewy, pillowy crust. So rather than make actual flatbread, we are cheating a bit and using a simple pizza dough instead. The best part of this recipe is sliced lemon on the pizza. I cut them into little tiny matchsticks, peel and all. If you’ve never used lemon on pizza, you are missing out! It adds a lovely brightness to this briny pizza. How great would preserved lemons be if you have them?
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Rigatoni with Broccoli, Lemon, and Sausage
A year ago, I wouldn’t have called myself a big fan of pasta. It wasn’t something in our regular dinner rotation, and I’ve never been keen on tomatoey red sauce. Visiting Italy changed that for me. There were so many varieties of pasta that were so simplified, and subtly saucy and extra al dente. This is my favorite kind of pasta. I wanted to create a pasta with tons of supporting ingredients (broccoli, sausage, lemon) and a silky barely-there sauce that coats the almost chewy pasta, and you wonder how pasta could ever taste so good. This rigatoni with broccoli, lemon, and sausage is just that. Among other things, it includes crushed fennel seed, thinly sliced garlic, and just a splash of cream to make the sauce extra silky.
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