Mozzarella

Zucchini, Edamame & Mozzarella Pasta Recipe

By Joanne Bruno | August 4, 2012

Zucchini, Edamame and Mozzarella Pasta Salad

I like to bathe my pasta salads in a sea of green. There is no hue too verdant, no amount of vegetables or herbs too many, so that every bite tastes like it’s fresh from the garden. Lush, vibrant, and life-affirming in a way. This pasta salad is the epitome of that, pairing the unlikely combination of zucchini and edamame, tossing them with strozzapreti (or any short tubular pasta you can get your hands on), and smothering them in a brightly flavored basil parsley puree.

A bit of buffalo mozzarella is added for richness, but the overall flavor profile is crisp, refreshing and oh-so-satisfying. It is the perfect accompaniment to any summer meal although it can also be served on its own as a main, especially when you inevitably eat so much of it, it becomes its own course.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Green Goddess Soup and Pesto Grilled Cheese

By Joanne Bruno | July 16, 2012

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This summer-long heatwave has us all moaning and groaning at the thought of slurping down anything that does not start with the word “ice” and end with the word “cream”, and the thought of soup is enough to send anyone into hysterics.

But I beg of you.  Hear me out.

The green goddess soup that we’re tasting today is filled with the bright summer flavors of zucchini, lemon and cilantro.  It’s light in such a way that even though it’s served warm, drinking it down still feels utterly refreshing.

Paired with a pesto mozzarella grilled cheese with the bright flavors of basil, the duo positively exudes summer. The two work so well together that after every bite or slurp, you’ll find yourself smiling a bit to yourself, grateful that summer and all its delicious produce is unremittingly here. Check out the recipe below (Adapted from In The Small Kitchen)

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

RecipesVideos

Shiitake Mushroom and Mozzarella Salad Recipe

By Marcus Samuelsson | October 5, 2011

Photo: Adam Macchia

Photo: Adam Macchia

KITCHEN DAILY VIDEO

This is what I call a truly fusion recipe. I was inspired to make this salad by both Asian and Italian culinary traditions. The earthy mushrooms give the dish a great fall flavor.

This dish is great for lunch and if you’re looking for just the perfect treat to top off your meal, check out my flan recipe for dessert. Click here to watch the video. Read More

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