by Henry Gould – March 24th, 2021

It’s been over 12 months since the start of the COVID-19 pandemic, and in that time we’ve gone through several phases of lockdown, reopening, and depending where you live, locking down again. Most restaurants were either closed or only doing takeout for an extended period of time, meaning many people resorted to home cooking projects (anyone still making sourdough???), and were generally eating more meals at home.

From a health and wellness perspective, that’s a good thing! We all love restaurants, but generally speaking they are in the business of making food taste as delicious as possible so that you enjoy your meal, tell your friends, and come back again. Whether that food is healthy to eat on a daily basis is a completely different question.

If your home kitchen isn’t stocked with certain essentials – be it equipment or ingredients – you’re always going to be one step behind. Being able to cook and feed yourself is in my opinion, an essential life skill, and it’s never too late to learn. You’re not always going to have Uber Eats available, and even if you had unlimited cash to burn, wouldn’t that get boring??

Below is a list of several essential items to keep in your kitchen that will help you start cooking better. More expensive doesn’t always mean better, but generally you get what you pay for.

Also, ask the people at the kitchen stores what they recommend. They’re usually thrilled to help, and can steer you in the right direction of stuff that’s on sale or a better bargain.

Good quality pot with a lid

A big heavy pot that you can sear, stew, braise and put in the oven is essential for any kitchen. Lots of people swear by cast iron, but they take time to season and maintain so that food doesn’t stick. If that sounds like it requires too much cognitive input, go for something that is enamel coated as it will be a little more forgiving.

Brands like Lodge, Le Creuset and Staub are all great options, worth the money, and if you treat them well they will last a lifetime.

Sea salt

If you read the recipes on this blog, I only ever recommend sea salt. There’s really no other option for cooking, and no reason why it shouldn’t be the only thing on your counter. Most grocery stores have 1kg boxes of sea salt from Italy going for $3. Use this for general purpose seasoning of soup, stews, meat, pasta boiling water (…as salty as the sea!) or anything else. Iodized salt is too salty, tastes of chemicals, and will almost certainly ruin whatever you’re cooking.

If you fancy yourself a bit of a chef, Maldon sea salt from England is a favorite of professional kitchens the world over. There’s also a great product from Vancouver Island that’s very similar, large flakey crystals that are perfect for finishing dishes.

Extra Virgin Olive Oil

A lot of people have weird misconceptions about extra virgin olive oil. Let’s clear some of them up!

“Will it burn?”

Not necessarily! EVOO burns somewhere between 375-400F, so unless you left your pan on high for 10 minutes, you’ll be OK.

If you’re searing meat or vegetables in EVOO, have all your ingredients ready to go so that when you add the oil to the hot pan you can get them in quickly.

Worst comes to worst, you burn the oil. Dump it out, clean the pan and start again. No big deal.

“Is it bitter?”

Sometimes! Depending on the quality of the olive oil, it can have a bitter taste, but that depends on the origin of the olives, acidity, many other things. Some people like that peppery flavor and prefer it, so it’s just a matter of finding one that you like.

“Can I only use it for savory dishes?” 

Depends who you ask! Many Mediterranean and Middle Eastern countries have long traditions of cooking desserts with olive oil. Because it’s a liquid at room temperature it doesn’t typically have the “puff” effect of butter or lard, but can often be used in cakes and other sweets.

“Is it good for you?”

Ask any nutritionist, dietician or doctor and they will unanimously agree that cooking and eating extra virgin olive oil is one of the best additions to any diet. Not only is it full of Omega-3 fatty acids, antioxidants, as well as being anti-inflammatory, a lot of research suggests that industrial seed oils like canola and sunflower have inflammatory properties (i.e. BAD) so cooking with EVOO should be your go-to lipid of choice.

Try to keep at least two EVOO’s on hand; one for general cooking where the flavor isn’t as important (frying, slow cooking) and a higher quality EVOO that you’ll be using for salad and other raw dishes.

Metal Bowls (multiple sizes)

Having a stack of metal bowls is essential for cooking at home. Whether it’s mixing cake batter, tossing salad, straining sauces, cooling broth or marinating meat, metal bowls are key.

They’re also light and easy to clean, which makes them the thing you’ll use every day, over and over.

Good quality chef’s knife

Knives can be a topic of debate amongst chefs and home cooks. Some like the hard-to-sharpen carbon steel of Japanese knives, whereas other think it’s all for show and a $50 utility knife is all you need. Depending on your budget, it can be both.

Knifewear on Main St in Vancouver is a good place to start. Their selection is amazing, and everyone there knows more about knives than you or I ever will.

Salad Spinner

Seems silly, but I use a salad spinner nearly everyday to wash and dry vegetables and herbs. Often times you buy some lettuce, forget about it in the fridge, and after a few days it’s looking a little droopy. Solution? Throw in your salad spinner with cold water and some ice cubes and leave for an hour. Instant rejuvenation!

If you don’t properly spin dry lettuce and herbs for a salad, the dressing won’t stick and you’ll end up with a soggy wet mess.

An OXO Salad Spinner is your best bet, and it’s $29.99.

Strainer

Again, something you’ll find yourself using every day once you have one. Strain vegetables, pasta, wash rice before cooking, sift flour. Line it with paper towel to stain yogurt for tzatziki or labneh. The strainer really is your best friend.

Vinegar

Acidity in cooking is one of the least appreciated aspects in flavor balance. Samin Nosrat’s popular Netflix show “SALT FAT ACID HEAT” did an amazing job showing why acid is such a crucial component in making food taste better.

Good vinegar is something you can always have on hand that won’t go bad, and allows you to turn pretty much any vegetable into a salad, along with a little salt and olive oil.

Red wine vinegar, white wine vinegar, rice wine vinegar, sherry vinegar… all great.

Plain white vinegar? It has its place, but generally will taste more sour and isn’t as pleasant in salad, so opt for the others instead.

The post The Yard Guide To Cooking & Eating Better appeared first on Yard Athletics.

by Henry Gould – Feb 25th, 2021

Cabbage slaw? Great. Braised red cabbage? Lovely. But… crispy fried cabbage….??????? NEXT LEVEL.

Anything from the cruciferous vegetable family that gets cooked at high heat with oil seems to get more and more delicious.

What are cruciferous vegetables?

• Cabbage (red, white, napa)
• Broccoli
• Cauliflower
• Brussel Sprouts
• Bok Choy
• Kale

This recipe is basically what can substitute as a healthy lunch or dinner when you quite literally have nothing left in the fridge. Both cabbage and eggs will last for weeks without going bad, so they’re always good to keep on hand for that last-minute dinner when you can’t bear the thought of another Uber Eats delivery.

Za’atar is a Middle Eastern spice blend that can be purchased at any good speciality store, such as Jasmine Mediterranean Foods on Main St in Vancouver.

If you want to make it look like a little nicer, cook the cabbage and eggs separately, then plate the eggs on top when done. If you can’t be bothered, do it all in the same pan.

Crispy Za’atar Cabbage Sunny-Runny Egg(s)

• 1/2 small red cabbage, chopped thinly
• 2 eggs person (or as many as you like)
• Sea salt
• Za’atar
• Extra virgin olive oil
• Lemon
• Chili flakes

Turn your broiler on. If you have a frying pan that can go in the oven then use that, otherwise opt for a baking sheet.

Spread the cabbage onto the pan / baking sheet and drizzle with olive oil. Stick under the hot broiler for ~5 minutes, then check. You don’t want it blackened (although a little is OK) but more of a brown and caramalized vibe. Toss around then stick back under the broiler for another 5 minutes, but keep an eye on it.

Once crispy and brown, season with salt and a generous amount za’atar spice mix.

If you’re doing the eggs separately, simply fry the eggs in hot olive oil, sunny side up, until done but with the egg still runny.

If you’re doing the eggs together with the cabbage, shuffle some of the cabbage aside to make little wells for each egg. Crack into the centre, then stick under the broiler until whites are set but the yolks are still runny.

Assemble on a plate and squeeze over some fresh lemon juice and a pinch of chili flakes.

The post RECIPE – Crispy Za’atar Cabbage w/ Sunny-Runny Egg(s) appeared first on Yard Athletics.

by Henry Gould – Feb 3rd, 2021

It’s one thing to say you’re going to eat healthy, and another to actually do it. Promises are made every weekend in the middle of the “Sunday Scaries” saying you will eat steamed broccoli and chicken breasts all week, no sugar, workout every day. Then Tuesday rolls around and temptation rears its head once again…

Time to compromise! Eat your veggies, just make them taste good. A tiny bit of cheese and cream never killed anyone, and we now know that fat isn’t the enemy we once thought it was (hint: it’s sugar).

This Baked Spinach & Tomato gratin is a great compromise side dish for dinner. Tastes amazing, easy to make, and allows you to get your vegetables in that you’ll actually eat.

After all, what’s the point of a meal plan that you don’t actually eat?

Baked Spinach & Tomato Gratin

• 1 bunch of spinach, washed and chopped roughly
• 2 tomatoes, finely chopped
• 1 clove of garlic, minced finely
• 250ml whipping cream
• 1 cup grated cheese, plus some more for garnish (gruyere, cheddar, parmigiano)
• Sea salt
• Black pepper
• Pinch of ground nutmeg (optional)
• Breadcrumbs (optional)

Get a large pot of water boiling on the stove, and while you’re waiting for it to boil, add the chopped tomatoes, garlic, cream, cheese and nutmeg (optional) to a bowl.

When the water is boiling, dump in the spinach and allow to cook for 30 seconds, then drain. Allow to cool.

Once the spinach is cool add to the bowl with everything else. Season with salt and pepper then mix to combine.

Preheat your oven to 400F. Put the spinach mixture in an ovenproof dish, then top with the breadcrumbs if you’re using them, along with a little more cheese over top.

Put in the oven for 20-30 minutes until bubbling and crispy.

Eat this dish with some sort of lean protein so you feel better about yourself.

The post RECIPE – Baked Spinach & Tomato Gratin appeared first on Yard Athletics.

by Henry Gould – Jan 13th, 2021

If you’ve started 2021 with “Meatless Mondays”, chances are by Tuesday night you’re craving something a little more proteinaceous (is that a word? seems like it’s a word).

Korean bulgogi is typically thinly sliced meat – usually beef – cooked on a grill, but this recipe opts for pork shoulder instead. Why? Inexpensive, full of flavor, won’t dry out on the BBQ and takes on marinade extremely well.

The key to this recipe is pounding the pork shoulder pieces until they’re quite thin, allowing the marinade to hit more surface area. It’s also a great stress reliever in the kitchen! You’ll need a meat tenderizer, hammer or rolling pin to do this.

Serve this pork sliced thinly with steamed rice, kimchi and lettuce to wrap it in.

Grilled Pork Shoulder “Bulgogi”

• 1kg pork shoulder, sliced into 2cm thick “steaks”
• 1 cup Soy sauce
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• Black pepper
• 1/2 cup Sugar
• 3-4 tbsp Sesame oil
• Sesame seeds
• Lime wedges

Get a large ziploc bag and cut down the sides with scissors, leaving one edge in tact, so it can be opened like a clam. Put a piece of pork inside the bag and slowly start pounding with your choice of instrument. The goal is to get the pork much quite a bit thinner than it was, so you’ll need to go back and forth several times. Don’t worry, you can’t really screw it up.

Once all the pieces of pounded out, set aside. In a large bowl, add the soy sauce, black pepper, garlic, ginger and sesame oil. The sugar is really up to taste, but it needs a lot more than you think. Start with the 1/2 cup, then taste and adjust to your palate.

Add the pork to the marinade and massage around to coat. Stick in the fridge anywhere from an hour to overnight.

Light your BBQ and allow to heat on high for 5 minutes. Add the pork pieces and allow to cook on high for at least a few minutes. Resist the urge to try and flip them too early… you want a dark caramelized crust just like the picture.

Once nice and brown on the first side, flip and continue cooking for a few more minutes. You want them cooked all the way through, not medium rare, so don’t be afraid of overcooking them.

Take off the grill and sprinkle with sesame seeds, squeeze over some lime, and slice thinly.

The post RECIPE – Grilled Pork Shoulder “Bulgogi” appeared first on Yard Athletics.

by Henry Gould – Dec 31st, 2020

Happy New Year’s to our entire Yard Athletics community! Despite a challenging 2020 we are chalking it up in the win column as it saw the much awaited opening of Yard’s very own gym, something Ilan and team had been planning for quite some time.

Your NYE celebrations probably look a little different this year, so you’ll likely be at home and probably want something nice to eat. Why not spend some time making a nice dinner for yourself and everyone in your “bubble”?

Since the recipes on this blog have always tried to be a little more exciting than “steamed vegetables and skinless chicken breasts” I’ve done a round-up of some of the best, NYE appropriate dishes for you to make with your crew. Some are easier, others a little more involved, but nothing you can’t handle.

See you in the gym in 2021!

Farro Risotto w/ Pancetta, Argula and Fontina Cheese

Everyone loves risotto, so why not make it sliiiightly healthier by subbing in farro? This version gets very stringy and creamy from the Fontina cheese.

Ragu Bolognese

Everyone has their own version of ragu Bolognese, but I’m quietly confident that this rendition could stand toe to toe with anything in Emilia Romagna.

Goat Cheese Stuffed Zuchinni in Spicy Lamb Sauce 

This is a showstopper, and way easier to make than it looks.

Spanish Patatas Bravas

The classic tapas bar snack, very easily replicated at home. Fully vegan if you sub out regular mayo for plant based (or leave out entirely).

World’s Best Kale Caesar

Makes a great side dish, or could be the main event.

The post New Year’s Eve Recipe Round-Up appeared first on Yard Athletics.

by Henry Gould – Dec 16th, 2020

Everyone has their go-to favorite comfort foods; things they cook again and again, week in, week out. This lentil curry is high on my list for a number of reasons:

• Delicious
• Easy to make
• Vegan
• Inexpensive 
• Freezes well
• Nuritious  – High in protein, high in fiber
• Antioxidants from the spices, chili and vegetables

The cooking of Southern India tends to favor less animal fat, and because of its tropical climate uses a lot of coconut oil and coconut milk which gives a lovely richness to the curry while still staying vegan.

Do your best to get hold of curry leaves, which are an amazing ingredient that have a unique smell that is very distinctive of South Indian cooking. Most Indian supermarkets carry them, such as Punjab Food Center on Main St or Fruiticana (multiple locations in Vancouver and Surrey).

South Indian Lentil Curry

• 1 cup red lentils, soaked for 10 minutes in cold water then drained
• 3 shallots, peeled and sliced thinly
• 1 thumb size piece of ginger, peeled and grated
• 2 tomatoes, chopped roughly
• 3 cloves of garlic, peeled and grated
• 3 whole red chilis (dried or fresh)
• 1 tsp turmeric
• 1 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp fenugreek seeds
• 1 tbsp coriander seeds
• 1 small handful curry leaves (20-30 leaves)
• Sea salt
• Coconut oil (or vegetable oil)
• 1 5oz / 160ml small can of coconut milk

Heat a large pot over medium heat, then add 2-3 tbsp of coconut oil (or 2-3 tbsp vegetable oil) and fry the shallots. Stir constantly until they start to brown, then add the grated ginger, garlic and red chilis (dried of whole). Fry for a few more minutes, stir constantly so they don’t burn.

Add the black mustard seeds and cumin seeds, stir briefly to coat in the oil, then add the chopped tomatoes. Season generously with sea salt and the 1 tsp of turmeric, and continue cooking until the tomatoes reduce and begin to fry in the oil.

Add the lentils to the pot along with the small can of coconut milk and enough water to cover. Bring to a boil then lower to a very gentle simmer and cook for 45 minutes, at which point the lentils should begin breaking down.

In a small dry pan, toast the fenugreek seeds and coriander seeds over medium heat until you can smell their aroma. Transfer to a mortar and pestle or a spice grinder and grind finely. Then, heat another tablespoon of coconut or vegetable oil in the same toasting pan and add the spices, along with the curry leaves. Fry for 10 seconds, stirring around, then add to the lentil curry.

Have a quick taste and adjust the seasoning with salt as needed. Serve over basmati rice or just on its own.

The post RECIPE – South Indian Lentil Curry appeared first on Yard Athletics.

by Henry Gould – Dec 2nd, 2020

If you’ve traveled through Mexico, you’ve likely seen the roadside stands of chickens cooking, either whole on a rotisserie or in pieces on a charcoal grill. They always look amazing, but sometimes it can be intimidating to order food you’re not familiar with, especially if you don’t speak the language.

The good news is Mexican “Roadside Chicken” is a secret many cooks have been happy to share, and is incredibly easy to make at home. Some recipes call for a complex marinade of lots of ingredients. Those are fine, but this is easier. It also leaves you time to make the quick green salsa in a mortar and pestle, or a blender.

Feel free to cook this on a barbecue, but be careful of flareups as the fat from the skin renders. Ideally you want a low and slow cooking time of about 40 minutes with lots of turning to ensure it cooks through completely without burning.

Serve the chicken on its own, over a salad, or with warm corn tortillas.

Mexican Roadside Chicken w/ Quick Green Salsa

• 8 chicken thighs, bone-in, skin on
• 1 tbsp smoked Spanish paprika
• 1 large pinch ground cinnamon
• 1 tbsp cumin seeds
• Sea salt
• Extra virgin olive oil
• For the salsa
  • 1 bunch green onions
  • 5 serrano peppers
  • Sea salt
  • 1 pinch oregano
  • 2 limes
  • 2 garlic cloves, peeled
  • 2 dried chile de arbol (optional)

Put the chicken in a large bowl and season generously all over with sea salt, making sure to sprinkle each piece. Drizzle with olive oil then add the cinnamon, cumin seeds and smoked paprika and toss to coat and combine. Allow to marinate for anywhere from 15 minutes to overnight.

Preheat your oven to 425F with a large roasting pan in the oven, which you will cook the chicken on. You want it to be hot when you put the chicken on it.

Once the oven is heated, take the pan out, drizzle with a small amount of olive oil and spread around so the whole surface is coated. Add the chicken thighs skin side DOWN, leaving some room between each piece. Put the pan in the oven for 30 minutes.

After 30 minutes, take the pan out and drain away some of the fat that has rendered or mop up with a paper towel. Turn the chicken over skin side up and put back in the oven for another 10-15 minutes until the skin is crispy (but not black or burnt).

To make the salsa in a blender, chop the green onions and serrano peppers into pieces and add to the blender. Sprinkle with salt, oregano, the juice of the limes and the garlic cloves. Add a little water and blend until combined. Add more lime juice, salt, or water to get a nice salsa consistency. If you have chile’ de arbol on hand (who doesn’t???) add two of them to the finished salsa to soak and infuse.

To make the salsa in a pestle and mortar, pound the garlic cloves with salt and oregano until a paste. Then add the chopped serrano peppers (1/2 at a time) and pound until you make a paste. Then add the chopped green onions and pound again until consistent. Squeeze in the juice of the lime and some water if needed. Adjust the seasoning… it should be very spicy, salty and limey.

The post RECIPE – Mexican “Roadside Chicken” w/ Quick Green Salsa appeared first on Yard Athletics.

by Henry Gould – Oct 14th, 2020

It’s no secret that fresh wild salmon is one of the best sources of protein you can eat. Loaded full of Omega-3 fatty acids, B Vitamins and other antioxidants, it’s not only delicious but arguably the healthiest fish, and maybe the healthiest animal protein – period.

Salmon tends to be more expensive than other proteins so it’s best to save it for when you can buy wild caught salmon as opposed to farmed, which unless it’s farmed on land, tends to be not so great for the ocean environment.

Sockeye salmon is popular in BC, but recent fisheries have been limited due to low returning stocks. Check out Finest At Sea on Arbutas St or The Fish Counter on Main St for two great fish stores that focus on sustainable fisheries.

This recipe is inspired by Asian flavors of soy sauce, ginger and garlic. It also favors cutting the fish into smaller strips to marinate and then cook, as more surface area gets exposed to the marinade.

Cooking under the broiler is great, but if you’re confident cooking fish on the BBQ go right ahead.

Sticky Soy Glazed Salmon

• 2 x 150-200g pieces of fresh Salmon (serves 2)
• 1 small piece of peeled ginger, grated
• 2 cloves of garlic, grated
• 1 jalapeno, cut into large chunks
• 1 cup Soy sauce
• 3 tbsp Sesame oil
• Sugar
• Black pepper
• Green onions, sliced finely
• Sesame seeds
• Steamed rice

Cut your pieces of salmon across the grain (opposite of lengthwise) into strips about the width of 2 fingers wide.

In a large bowl, mix the soy sauce, sesame oil, ginger, garlic, jalapeno and black pepper together. Add 2 tbsp of sugar and dissolve completely, then taste. It should have a good balance of sweet to salty. If it’s not quite sweet enough, add another tbsp and taste again.

Add the pieces of salmon and allow to marinate 1 – 4 hours (overnight would likely make them too salty).

Arrange your oven rack closest to the broiler. Get a large pan or sheet tray and cover in aluminum foil, then rub in oil to help the fish from sticking. Arrange the pieces of salmon on the foil, then sprinkle with sesame seeds. Stick under the broiler and cook for 2-3 minutes. Take out from the oven and brush with some of the marinade, then stick back under and continue cooking for another couples minutes.

Sprinkle with the greens onions and serve over steamed rice.

The post RECIPE – Sticky Soy Glazed Salmon appeared first on Yard Athletics.

by Henry Gould – Sept 9th, 2020

Late summer and early fall is when tomato season starts to hit its stride. Given the amazing weather we’ve been having (with no sign of let up) it’s likely that people’s back yard tomato plants will continue to produce well into September.

If you grow tomato plants at home, you’re probably getting sick of eating tomato salads every night, which is why you need something to do with all the excess bounty. Enter these homemade oven dried tomatoes, which are so amazingly delicious you will never buy the shriveled ones from the store ever again.

Obviously growing your own tomatoes to use is great, but otherwise smaller plum tomatoes from the store work best. You could oven dry heirloom tomatoes, but those are best eaten fresh (and expensive) so use your judgement.

The below method takes 4-8 hours in the oven, depending on the size of your tomatoes. They store great in the fridge, either in olive oil or just on their own.

After the recipe, check out some different ideas for using them.

Oven Dried Tomatoes

• Ripe tomatoes (plum, san marzano, or other longer varietal work best)
• Sea salt

Set your oven to 225F farenheit. Get a large sheet pan with a metal wire dry rack set over top. This allows air to circulate under the tomatoes; if they sit directly on the metal pan they tend to caramelize and stick to the pan.

Cut each tomato in half lengthwise (top to bottom). Arrange on the rack cut side up, then sprinkle lightly with sea salt over each tomato.

Put the pan in the oven for 2 hours, then check. Some tomatoes will dry quicker than others, so if some are getting very dry and shriveled, take them off and continue dry the others. The whole process can take up to 8 hours depending on the moisture in the tomatoes and how hot your oven gets.

When all are done, take them out and allow to cool. They can be stored in the fridge on their own in a jar, or covered in extra virgin olive oil.

*If you want to flavor the olive oil with herbs and chili flakes go ahead, but best to avoid raw garlic as there is the potential for botulism to be present in the anaerobic conditions of the oil. 

Oven Dried Tomato Caprese Sandwich

• Good quality bread or baguette
• Pesto
• Fresh mozzarella or burrata cheese
• Fresh basil leaves
• Extra virgin olive oil

Spread the bread with pesto, a drizzle of olive oil, some basil leaves, mozzarella and oven dried tomatoes.

Tomato Paste

Simple put your dried tomatoes in a food processor and blend to a paste. If too dry to blend, add olive oil.

Salmon w/ Sundried Tomato Cream Sauce

• 4 x Fresh salmon filets
• 250ml Whipping cream
• 8+ oven dried tomatoes pieces
• 2 tbsp oven dried tomato paste (using above method)
• Sea salt
• Chili flakes
• Fresh chopped basil or parsley

Get a large enough frying pan or saucepan that has a lid, which can hold all 4 salmon filets. Add the 2 tbsp of tomato paste and the 250ml of whipping cream. Using a spatula, mash the tomato paste to break it up and combine with the cream. Turn the heat onto medium and slowly whisk around to distribute the tomato paste. Bring to a boil and reduce slightly, then season with salt and chili flakes.

Once boiling, add the salmon filets and the remaining oven dried tomatoes, then put the lid on and cook for 4-5 minutes, depending on the thickness of your salmon.

Once done, sprinkle over with the basil or parsley and serve.

The post RECIPE – Oven Dried Tomatoes (…and ideas to use them!) appeared first on Yard Athletics.

by Henry Gould – July 29th, 2020

It’s getting hot, so the last thing you want to do is spend an hour over a hot stove. Even BBQing can be a bit too “sweat inducing” these days.

Since tomatoes are coming into their seasonal perfection, your best bet for a summer lunch / dinner is this awesome pasta. All you need to do is boil and strain pasta, then mix with the uncooked tomato sauce at the last minute.

Obviously topping the pasta with burrata is optional, but I mean… who wouldn’t want that?? You could, I suppose, grate over a harder, aged cheese like parmigiano, but something soft and creamy like burrata is better.

If you can’t find burrata, some sliced bocconcini or even a spoon of ricotta would be nice as well.

RECIPE – “No-cook” Tomato Pasta w/ Burrata, Basil & Garlic

Serves 5-6 people

• 1 x 500g package of good quality dry pasta
• 6-8 fresh tomatoes (heirloom, cherry, or another type of local tomato will make all the difference. Or one you’ve grown yourself!)
• 2 cloves of garlic, finely grated
• Sea salt
• Black pepper
• Extra virgin olive oil (the good stuff)
• 1 bunch fresh basil, washed
• 1 pinch dried chili flakes
• Burrata cheese

Wash your tomatoes then chop them by hand with a knife until quite broken down. If you wanted, you could add them to a food processor / blender and puree. The pasta would still be great, just not as rustic as the hand chopped version.

Add to a large bowl that would fit all the pasta when cooked, then sprinkle over a generous amount of sea salt, black pepper, chili flakes and the grated raw garlic. Drizzle with a lot of your good olive oil – probably 1/3 – 1/2 cup in total. You can always add more at the last minute.

Mix around until well incorporated, then allow to sit for at least 30-45 minutes, or overnight. The salt will pull the liquid from the tomatoes and create a lovely sauce.

Get a large pot of water boiling, season with sea salt, then add your pasta and cook until 30-60 seconds less than the package instructions. When done, drain the pasta then toss with the raw tomato mixture. Toss, toss toss for at least a minute, then tear in your fresh basil and continue tossing. If it looks too dry, add some more olive oil.

Serve with the fresh burrata cheese over the top of each portion.

The post RECIPE – “No-Cook” Tomato Pasta w/ Burrata, Basil & Garlic appeared first on Yard Athletics.