Vanessa Contessa Project: Dinner Spanakopita & Roasted Tomato Basil Soup

Found some gorgeous plum tomatoes in July at the Farmer’s Market, and they made this soup the best I think I’ve ever made. The spanakopita was so light and flaky with a slight sweetness. The mixture of spinach, onions, and feta was just right.

Vanessa Contessa Project: Cape Cod Chopped Salad

Made this for dinner tonight because I wanted something light. I changed up a few things from the original recipe, and it turned out great. This has bacon, Granny Smith apples, Craisins, walnuts, and Gorgonzola cheese. I made the vinaigrette with apple cider vinegar, Dijon mustard, fresh orange juice and orange zest, brown sugar, and olive oil. The original recipe called for maple syrup instead of brown sugar in the dressing, and it also called for blue cheese instead of Gorgonzola.

Vanessa Contessa Project: Tomato and Goat Cheese Tarts & Pappa al Pomodoro

My cousin and her then-fiance were in town. It was chilly outside, and we wanted something warm and tasty. These tarts were flaky and full of good pesto flavor. I will admit that the tomatoes would have tasted better in the summer, but it didn’t stop us from pairing it with this beautiful, hearty soup:

A chunky, rustic tomato soup with a toasted topping of ciabatta bread, pancetta, and basil. Really comforting on a cold night in Nashville. My lovely guests  seemed to like it pretty okay too. It was so great to have them here! Wouldn’t mind having more guests in the future…hint, hint!

Vanessa Contessa Project: Chive Risotto Cakes

The picture could have been clearer, but I was just in a hurry to eat these delicious little cakes with chives and melted Fontina cheese inside. They would make a great side dish. They’re creamy and satisfying.

Vanessa Contessa Project: Spring Green Risotto

This risotto has peas, asparagus, and leeks as the stars. It’s finished with lemon juice and mascarpone cheese to make it creamy. I like it, generally, but it was my first attempt at risotto. I’ve since been able to get a little extra practice.

Vanessa Contessa Project: Prosciutto-Wrapped Halibut with Roasted Autumn Vegetables

My best friend, Jessica, joined me for this meal and helped with the prep. This is Prosciutto-wrapped Halibut covered with a Rosemary infused butter/lemon sauce. On the side is a mixture of roasted autumn vegetables – butternut squash, Yukon gold potatoes, carrots, and parsnips.

This was my first time trying parsnips and butternut squash. I am now a fan of both. I also don’t really like fish very much, but this halibut was light and flaky. Plus, the prosciutto added a bit of saltiness with each bite.

Vanessa Contessa Project: Roasted Potato and Leek Soup with Crispy Shallots

Okay, I must admit that this was my second attempt at this soup. I started roasting the veggies yesterday afternoon then got busy pruning my bushes and forgot to toss them during cooking. They got a little overbrowned. But, on this attempt, it was much better. The shallots were a little bit bitter by themselves, but I liked them with the soup.