• Ashleigh Byrne

Byrne Family Weekly Menu: 3/8


We just got back from a relaxing stay at one of our favorite spots, Serenbe. I'll do a post on the hidden gem outside of Atlanta soon. In the meantime, I'm looking forward to a new week and making some comforting dishes. First up, is this simple + delicious, Tikka Masala Soup from the Modern Proper. I love to serve it with roasted cauliflower, rice and naan bread. It is an ultimate weeknight meal.


On Thursday, I'll be making an early spring pasta with roasted vegetables. You can use whatever vegetables/pasta you wish, here's what I'll be using:

- Papparedelle Egg Noodles

- Olive Oil- 1 tbsp. and more for drizzling veggies

- Kerrygold Butter- 1-2 tbsp. cut up into cubes

- 1 shallot sliced

- 4 cloves of garlic chopped

- 1 bunch of lacinato kale roughly chopped

- 1 head of broccoli chopped

- 1 lemon cut into quarters

- 1 bunch of basil chopped

- fresh parmesan

- sea salt and freshly cracked black pepper

Preheat oven to 425. Arrange vegetables + garlic on a parchment lined baking sheet. Drizzle with olive oil, salt and pepper. Place the lemon quarters around veggies. Roast for 20-25 minutes and stir halfway through. When the veggies are done, squeeze the juice of the lemon over the veggies.

Meanwhile, cook pasta according to package directions. Drain, and place in a large serving bowl. Drizzle with olive oil and stir in butter. Add in roasted veggies, fresh parmesan, and salt to your liking. Place basil on top and serve immediately.


On Friday's, we always have pizza night. Deep Dish Pizzas are a classic in our house, but I don't make them that often because they are on the heavier side. Here is the recipe for the dough, and how to assemble a deep dish pizza.

Ingredients:

For the dough:

- 1 package (2 1/4 tsp.) active dry yeast

- 3/4 cup (6 fl. oz./180 ml) warm water (105° to 110°F/40° to 43°C)

- 1 tsp. sugar

- 1/3 cup (3 fl. oz./80 ml) vegetable oil

- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour, plus more as needed

- 1 tsp. kosher salt

To make the dough, in the bowl of an electric mixer, combine the yeast, warm water and sugar and whisk by hand until dissolved. Let stand until the mixture starts to bubble, about 5 minutes. Add the vegetable oil, flour and salt. Place the bowl on the mixer, attach the dough hook and knead on low speed until smooth and pliable, about 5 minutes. Turn the dough out onto a work surface and knead by hand for 30 seconds, shaping the dough into a ball and dusting with a little flour if needed. Dust a baking sheet with flour and place the dough on the sheet. Cover loosely with plastic wrap and let the dough rise at room temperature for 2 hours.


Pizza Toppings:

- Provolone Cheese

- Mozzarella Cheese

- Pizza Sauce

- And any other toppings you like! (I love to put eggplant and mushrooms on mine, or sometimes pepperoni. You really can't go wrong)

- Cake Pan, or deep dish pizza pan (this will make 2 cake pans worth)

Position a rack in the lower third of an oven and preheat to 450°F (230°C). Pour the remaining 2 1/2 Tbs. olive oil into a deep-dish pizza pan and thoroughly grease the bottom and sides. Place the dough in the pan and, using your fingers, press the dough in an even layer across the bottom and up the sides. Arrange the provolone on top of the dough, overlapping the slices slightly if needed. Top with the mozzarella and the toppings of your choice. Using the back of a spoon, spread the pizza sauce on top of the pizza. Bake the pizza until the crust is golden, 35 to 40 minutes. Let stand for 5 minutes, then cut into slices and serve. Serves 8 to 10.



Have a lovely week and if you make any of these recipes be sure to tag me!

- Ashleigh :)







LET'S CONNECT

ACS_0234.jpg

©2019 by Ashleigh Byrne. Proudly created with Wix.com