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diningwithskyler

30 MIN EASY SPRING PIZZA 👇 I used Trader Joe’

30 MIN EASY SPRING PIZZA 👇 I used Trader Joe’s ingredients and it was SO EASY, but you can use any pre-made ingredients from other stores too 💚 Recipe ✨ follow @diningwithskyler for more!

Ingredients:

▪️ 1 package of Trader Joe’s Plain Pizza Dough
▪️ Cornmeal and flour for rolling out dough
▪️ 1 jar of Trader Joe’s Lemon Alfredo Sauce (any Alfredo sauce works here, just add lemon juice and zest to taste to make it lemony!)
▪️ 1 cup of Trader Joe’s Quattro Formaggi Shredded Cheese (or just shredded mozzarella works)
▪️ 1 package Spiralized Zucchini
▪️ 1/2 bunch of asparagus, thinly sliced crosswise
▪️ 6-8 large eggs
▪️ 2 tablespoons of olive oil
▪️ Salt and pepper, to taste
▪️ Parmesan cheese, to taste (optional)
▪️ Zest of 1 lemon
▪️ Fresh basil to taste, sliced

Instructions:

1️⃣ Preheat the oven to 450°F (218°C) and line a large sheet pan with parchment paper.
2️⃣ Roll out the pizza dough into a thin rectangular shape. Add cornmeal to the bottom to prevent it from sticking and use flour if necessary to prevent the dough from sticking on your workspace. Place it onto the prepared sheet pan.
3️⃣ Brush the surface of the pizza dough with olive oil.
4️⃣ Spread the Lemon Alfredo sauce evenly over the top of the pizza dough.
5️⃣ Sprinkle the Quattro Formaggi cheese over the top of the sauce.
6️⃣ Top the pizza with the packaged spiralized zucchini and thinly sliced asparagus pieces.
7️⃣ Crack the eggs onto the pizza, spacing them out evenly.
8️⃣ Drop spoonfuls of alredo sauce over the top of the pizza. Top with more cheese.
9️⃣ Bake the pizza for 15-20 minutes or until the crust is golden brown and the egg whites are set and the yolks are cooked to your liking.
🔟 Remove the pizza from the oven and sprinkle with freshly grated Parmesan cheese and lemon zest. Top with basil and black pepper.

Pistachio Rack of Lamb🍖 This flavorful, EASY an

Pistachio Rack of Lamb🍖 This flavorful, EASY and impressive dish is perfect for any spring special occasion🌷Tender lamb coated in a mix of shelled pistachios, Dijon mustard, honey, and fresh rosemary will be the star of your holiday table. 😍🌿

👩‍🍳 I’d make 1 rack for 4 people, assuming we have side dishes and starters. Double the recipe or triple it for larger groups!

INGREDIENTS:
🍖 1 rack of lamb, trimmed and frenched (approx 8 chops - ask your butcher to French it for you and preferably use American lamb)
🌰 1 cup shelled pistachios
🧂 1 teaspoon kosher salt
🌶️ 1/2 teaspoon freshly ground black pepper
🌿 1 sprig fresh rosemary, chopped
🧄 1 large clove of garlic
🥑 Avocado oil for pan (can sub vegetable oil)
🍯 1 teaspoon honey
🍯 3 tablespoons Dijon mustard
🫒 2 tablespoons olive oil
🍯 Pomegranate molasses, for plating
🌿 Minced parsley, for garnish

1. Preheat the oven to 400°F (200°C).
2. In a food processor or blender, pulse together the chopped pistachios, garlic, rosemary, salt, and pepper.
3. In another small bowl, mix together the Dijon mustard and honey.
4. Brush oil on all sides of the lamb and then season generously with salt and pepper.
5. Heat a large skillet over high heat. Sear the lamb on the fat cap side until browned, then flip onto the other sides and sear until golden brown, about 3-4 minutes per side. Set on a cutting board to cool for 5 minutes.
6. Brush the mustard mixture all over the lamb.
7. Press the pistachio mixture onto the lamb, making sure it sticks.
8. Place the lamb, pistachio side up, onto a sheet pan and roast in the oven for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. If you have a rack, feel free to put that onto the sheet pan and put the lamb on the rack to promote even air circulation.
9.Remove from the oven and let the lamb rest for 10 minutes before carving into chops.
10. Swirl pomegranate molasses onto a plate. Put 2-3 chops on the plate and top with parsley.
If you have a nut allergy, you can skip the nuts and use panko breadcrumbs. Tag a friend who loves lamb and share this recipe for a perfect holiday dinner! 🐑🌷#recipe #foodie #lambrecipes #dinnerideas

WHIPPED COTTAGE CHEESE EGG SALAD 🥚 literally ey

WHIPPED COTTAGE CHEESE EGG SALAD 🥚 literally eyeball everything I did here. Love using this instead of mayo!! ✨💚 even my husband who doesn’t like egg salad LOVED it 🙌 #whippedcottagecheese #cottagecheese #eggsaladrecipe

HIDDEN VEGGIE PESTO! 💚I looove this asparagus p

HIDDEN VEGGIE PESTO! 💚I looove this asparagus pesto on toast, with eggs or of course served on pasta like this 😍 save this post for the recipe! Happy spring my loves ✨

🍽Serves: 4

INGREDIENTS:
💚For the pesto:
▪️1 1/4 cup roasted asparagus
▪️3/4 cup parmesan cheese
▪️1/4 cup pine nuts
▪️2 cloves garlic
▪️Juice of 1 Lemon
▪️Zest of 1 Lemon
▪️1/3 cup olive oil
▪️Black pepper to taste

🍝 For the pasta:
▪️Pasta of choice (I used fusilli corti)
▪️1 tbsp of chives, sliced
▪️1/4 cup soft goat cheese
▪️2-3 pieces of asparagus, steamed, blanched or microwaved and thinly sliced on a bias

Method:
1.) Preheat oven to 400F. Remove the ends of the asparagus by snapping them off. Place them on a parchment lined baking tray and drizzle them with olive oil. Roast in oven for 15-20 minutes until golden and crispy. Remove and let them come to room temp.

2.) Bring a pot of water to a boil and season with 2 tbsp kosher salt. Cook pasta until 2 minutes before al dente (it will continue to cook in the sauce.) Reserve 1 cup of pasta water.

3.) Place all the pesto ingredients into a food processor and blend until it forms the consistency of your liking. You can always thin it out by adding more oil. Season to taste with black pepper.

4.) Add the pesto to the cooked pasta and mix well, if too thick then thin it out with the reserved pasta water. I used 1/3 cup. Portion into bowls and serve with minced chives, soft goats cheese and thinly sliced asparagus on top. #springpasta #asparaguspesto #asparagusseason #asparagusrecipes #vegetariandinner #vegetarianmeals #easyrecipes

recipe🫶👇 follow @diningwithskyler for more!💚

🍝 I like the rigatoni with this recipe bc it stands up to the vegetables but traditional spaghetti works wonderfully as well!

Ingredient:
▪️1lb rigatoni (preferably short rigatoni AKA rigatoni mezzi)
▪️4 oz pancetta
▪️6-8 thick stalks of asparagus, thinly sliced on a bias (if using thin asparagus, use more stalks to taste)
▪️3/4 cup frozen or fresh peas
▪️7 egg yolks from large eggs
▪️1 ½ cups grated parmesan
▪️1 bunch fresh basil, finely chopped
▪️2 tbsp olive oil
▪️Salt to taste
▪️Black pepper to taste

Method:

1. In a small bowl, mix together the egg yolks, 1 cup parmesan and a generous amount of black pepper and set aside. Bring a large pot of water to a boil and add 2-3 tbsp of salt. Cook the rigatoni according to packet instructions, remove pasta 1-2 minutes before instructed as the pasta will continue to cook when mixed with the sauce. Reserve 1 cup of pasta water.

2. While pasta is cooking; in a saute pan, cook the pancetta on medium high heat until the fat is rendered and golden brown. Remove from the heat. Adjust the heat to medium and saute the asparagus for 3-4 minutes until cooked through but still has a bite to them.

3. Add the peas to the pan and cook until bright green and thawed (if using frozen), about 1-2 minutes. Add the pancetta back in and the cooked pasta. Turn off the heat. Add the egg and parmesan mixture and quickly stir into the pasta to create a silky sauce. Add the finely chopped basil and mix well, slowly adding a few tablespoons of pasta water at a time to loosen the sauce (if needed) and create a creamy consistency throughout. Season with plenty of black pepper and serve onto plates with a sprinkle of the remaining parmesan cheese.

Obsessed w this 10 minute lunch 🥙 eyeball every

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