Tag Archives: Recipes

Fettuccine with Seared Tomatoes, Spinach, Pancetta and Bocconcini


Whenever I’m seeking dinnertime inspiration, I almost always start with my Pinterest boards, full of beautiful pictures of tempting recipes I’ve vowed to recreate myself. One such recipe, Fettuccine with Seared Tomatoes, Spinach and Burrata. I adooore the fresh, creamy cheese, so mostly any burrata recipe is guaranteed Pinspiration.

So that’s how Saturday’s dinner began but then I made the dish my own, adding fresh basil and pancetta for flavor. Plus as luck would have it, the grocery store did not sell burrata so instead I ended up with local bocconcini which I guess is kind of the same – not quite as divine – but delicious none the less.

Fettuccine with Seared Tomatoes, Spinach, Pancetta and Bocconcini

  • 10 oz Ohio City Pasta Fettuccine
  • Cooking spray
  • 20 large cherry tomatoes, halved
  • 7 oz pancetta, diced
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 14.5 oz can diced tomatoes, undrained
  • 4 cups fresh baby spinach
  • handful fresh basil, chopped
  • 4-5 bocconcini balls, room temperature, halved
  • Salt and pepper

Cook pasta according to package instructions.

Heat a large skillet on medium high heat and lightly coat with cooking spray. Place tomatoes, cut side down onto skillet and cook for 2 minutes, until quietly sizzling. Remove from pan and set aside.

Add pancetta to the pan and cook for a few minutes until lightly browned. Remove from skillet and set aside, leaving rendered fat in pan.

Turn heat to low. Add garlic and red pepper to the fat, cook for 2 minutes. Then add diced tomatoes and simmer mixture for 8 minutes, stirring occasionally.

Add spinach, basil, tomatoes, pancetta, and cooked pasta into the pan; toss well until spinach and basil wilt slightly. Season with salt and pepper to taste, keeping in mind pancetta is salty. Divide pasta mixture onto plates. Top with bocconcini and serve.

Serves 4-5

xo Beth


14 Healthy Recipes for 2014

Oatmeal smoothie3

Oh my, I am so done with eating. Well not done eating exactly (never that!)…but certainly done overindulging. Too much wine, too many treats, too many multicourse, celebratory meals. Those holiday moments sure are fun while they last but now I’m ready for a serious January detox.

I don’t believe in diets or cleanses or juice fasts or extreme exercise resolutions. But I do believe very much in getting back to the basics, eating in more, out less, cooking wholesome dishes and consuming less alcohol and sweets (although I miss them dearly). We can all do that, right?

If you’re feeling like me but need some inspiration, here are 14 delicious yet nutritious Craveable Cleveland recipes to get you going. Dig in!

Berry Green Reset Smoothie

Mushroom Bourguignon

Apricot oatmeal2

Oatmeal with Apricots, Crème Fraiche and Honey

Toasted Oatmeal Smoothie

Butternut Squash Risotto with Mascarpone, Sage and Toasted Almonds

Thyme Scented White Bean Cassoulet

Creamy Polenta with Roasted Portabellas and Kale

Creamy Greeny Chicken Tortellini Soup

Black Bean Ragout with Avocado, Crème Fraiche and Lime-Pickled Onion

Warm Ratatouille2

Warm Ratatouille Over Cous Cous

Peanut Butter Banana Milkshake Smoothie

Deconstructed Club Salad Sandwich

Grilled Verlasso Salmon with Arugula Chimichurri

Red, White and Blueberry Smoothie

xo Beth

December Decadence

Steak night2 

In case you hadn’t noticed by today’s 25 degree thermometer reading, Cleveland’s not-so-friendly winter is officially upon us. Which before Christmas, is just fine in my book. Extra cold weather makes warm homes cozier, fire places brighter and bottomless glasses of red wine seem necessary for survival. Days are best spent hibernating – cooking and eating delicious food. Which is exactly what we did this weekend!

On Friday, a late night steak dinner – fillet decked out with a to die for mushroom sherry sauce, which this mushroom aficionado could not. stop. eating. Plus spicy-sweet roast sweet potatoes to really warm our insides. We realized after sitting down to eat that our plates were most definitely missing anything green. But never mind, it was Friday and I think that means vegetables are out and wine is most definitely in :).

Umami Chicken Stew2 

Saturday we enjoyed a fun day out in Ohio City and at the Westside Market, all dressed up and looking lovely for Christmas. We gathered ingredients for that evening’s dinner: Rachael Ray’s Umami Chicken Stew, had a little lunch at Great Lakes (and a Christmas Ale?) and did some present shopping at the Made in the 216 Holiday Shoppe. I loved it! Local gifts are the best gifts, I say.

Later, dinner was delicious – overflowing with all kinds of unique umami flavors. Leftovers are plentiful.

Short ribs2

And finally, a lush Sunday night dinner of Short Ribs and Homemade Dumplings. The short ribs were fall-off-the-fork tender and the dumplings chewy gooey perfection. I could eat a million.

Then we *tried* to make Christmas cookies and I almost made myself cry. Lessons learned include: ‘Quit while you’re ahead’ and ‘Good cooks are not always good bakers’. Oh well – just a little something to keep that foodie ego in check :).

A lovely start to a month of December decadence to come.

xo Beth   

Moroccan Meatballs with Eggs: Rachael Ray Ticket Giveaway


How gorgeous is that.

One of many gorgeous recipes to be found in Rachael Ray’s new cookbook, Week in a Day. The book contains more than two hundred recipes that help you prepare five nights’ worth of meals in a single day. A good idea, right? And while flipping through, I could hardly choose which to sample for this post. I see a lot of recipes from this lovely book in our future dinner plans.

Anyway, the recipe was wonderful but I’m sure you don’t care as much about what I ate last night as what you can do in a couple of weeks. Rachael is coming to Cleveland!

Joseph-Beth Booksellers & The Rocky River Public Library present
New York Times Bestselling Author
And her new cookbook, Week in a Day

Saturday, December 14, 7:00 PM

(Doors open at 6:00 p.m.)
Rocky River High School Auditorium
20951 Detroit Road, Rocky River, Ohio 44116

And I have two tickets and two books to give away to a lucky reader. Three ways to enter:

1. Leave me a comment with your favorite easy weekday dinner.

2. Follow Craveable Cleveland on Twitter and comment letting me know

3. Follow Craveable Cleveland on Instagram and comment letting me know

If you’re already following, you can say so. Leave a separate comment for each entry. Winner will be announced December 6th. Best of luck!

xo Beth

Thank you to Atria Books for the information/invitations. Opinions are of course, all my own.

Maple Pumpkin Oatmeal Bake

Pumpkin oatmeal bake4

Happy Thanksgiving! And here’s to the many lucky things we have to be thankful for.

We’ve got a delicious bird and all of it’s trimmings to look forward to later – but first, we’re going to need to fuel up for this most important day of cooking.

Of course in anticipation of what’s to come, we can hardly settle for an ordinary breakfast on Thanksgiving morning. We’ll need something to share – delicious and decadent but not too rich. We’ll get to too rich later :).

So this morning, I took inspiration from a favorite baked oatmeal recipe and added an Autumnal twist.

Adapted from Maple Nut Baked Oatmeal by Eat Live Run

Maple Pumpkin Oatmeal Bake

  • 2 1/4 cups old fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup coarsely chopped walnuts
  • Generous shake of cinnamon (plus more for serving)
  • Pinch of salt
  • 1/2 tsp baking powder
  • 2 eggs, lightly beaten
  • 2 1/2 cups whole milk (plus more for serving)
  • 4 tbsp melted butter
  • 1/4 cup Ohio maple syrup (plus more for serving)
  • 1/2 cup of pumpkin puree

Preheat oven to 350 F. Grease a 9×13 inch pan with cooking spray and set aside.

In a large bowl, combine oats, brown sugar, walnuts, cinnamon, salt and baking powder.

In another bowl, combine eggs, milk, butter, maple syrup and pumpkin. Pour wet ingredients into dry and mix well. Pour finished mixture into greased pan.

Bake for 45-55 minutes until bake is golden brown along the edges.

Serve cut into squares, drizzled with milk and syrup and sprinkled with cinnamon. If you’re feeling especially decadent (and I always do), a blob of cream from last night’s pumpkin pie dessert will do nicely.

Serves Six

And enjoy, with the ones you feel most thankful for.

xo Beth

Birthday Feasting

 bday weekend

October is a big month for my family as my mum and sister enjoy birthdays just a few days apart. So this past weekend called for a joint celebration, mostly in the form of lots of togetherness and (delicious) food. Louisa trekked home from DC, I made breakfast, my mum lunch and my dad dinner. Happy Birthday(s) indeed!

We began our Saturday with Eat, Live, Run’s Maple Nut Baked Oatmeal which is the stuff my breakfasty dreams are made of. I love breakfast, I have a lot. Especially delicious once cut into squares, dropped into bowls and drizzled with maple syrup and cream. Oh yes, happy Fall.

bday weekend2

Although my dad is an incredible cook, for me there is one recipe that tops them all. In that case, I request it every Fall. And this Fall, my mum took over. Delia Smith’s Roasted Pumpkin Soup with Melting Cheese. I mean, pumpkin soup is amazing in most any form but this soup takes the cake for sure. Once served, little hunks of gruyere are dropped into each bowl, which is then topped with homemade croutons, fresh parsley, creme fraiche and another sprinkle of cheese. As you pull each delicious spoonful out of your bowl, little hunks of melty cheese come too, for a savory-sweet-creamy-rich-Autumn overload. It is heaven.

And finally, Jamie Oliver’s Upside Down Fish Pie. Served with lots of white wine and followed by one very giant carrot cake for dessert (the birthday girls’ favorite), compliments of our dear friend Kate.

A delicious Saturday! Our little family, good food, good wine, good friends, lots of presents and lots of laughter. How much fun is that.

xo Beth

Grilled Verlasso Salmon with Arugula Chimichurri


This weekend’s cool, rainy weather was far from your typical Memorial Day intro to summer and this weekend’s fishy fare was far from your typical Memorial Day barbeque. If we’re going to be different, let’s go all out.

But although the weather was kind of crummy, this meal was just the opposite. We grilled salmon to mark the occasion and it was absolutely delicious.

And not just any salmon! Harmoniously Raised Verlasso® salmon, from our friends at Heinen’s. I love Heinen’s and I’m SO glad they’re here in Cleveland. Although I’m not sure they’re so glad I’m here in Cleveland, as I usually shop there several days a week straight from the gym (sorry).

In any case, I realize sustainable seafood is most certainly the way to go. My sister is a huge environmental advocate and she and her boyfriend only ever purchase sustainable options. I am not always that well-behaved myself…but I do mean to try harder.


Fresh flavor with a buttery melt-in-your-mouth texture, this dish was absolutely fantastic. So if eating sustainably always tastes like this, it shouldn’t be so hard at all.

Grilled Verlasso Salmon with Arugula Chimichurri <- recipe here

See for yourself? Tasting events held in-store:

11 a.m.                 Shaker Heights (16611 Chagrin Blvd., Shaker Heights, OH 44120)
2 p.m.                   University Heights (2180 S. Green Rd., University Heights, OH 44121)
5 p.m.                   Hudson (19 Clinton St., Hudson, OH 44236)

10 a.m.                 Avon (35980 Detroit Rd., Avon, OH 44011)
1 p.m.                   Rocky River (19219 Detroit Rd., Rocky River, OH 44116)

Thank you to Heinen’s for the information/invitation. Opinions are of course, all my own. 

xo Beth