Cooking Method: Boiling
Fideos with Chorizo and Arugula
I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.
By - Yields: 4 Servings
Tagliatelle with Corn, Tomatoes, Onion & Basil
This Tagliatelle with Corn, Tomatoes, Onion & Basil is the perfect end of summer meal. It's the perfect use for the tail-end of your homegrown tomatoes and fresh corn. The red onion slightly caramelizes in the butter and transforms the dish.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Pasta with Broccoli Sauce
My daughter Grace makes incredible homemade pasta. I had a bunch of broccoli on hand and she made this Pasta with Broccoli Sauce. You don't necessarily have to make homemade, but if you have the time, it's worth the effort. The Broccoli sauce is sublime.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Potatoes au Gratin from Todd Coleman
The thing about Potatoes au Gratin is that it takes forever to make and you have to do it at the last minute. This recipe is totally make ahead-friendly. You can even prepare it the night before, which I will find very helpful for the upcoming holidays.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
Roasted Pork Tenderloin
Truth be told, I am not a big meat eater, though when it's good I'm in. My brother David gave me this MEATER+ intuitive meat thermometer and I tested it out on this Roasted Pork Tenderloin. It takes all the guesswork out of cooking meat. You choose the cut and the temperature (rare, medium, well, etc.) and it does the rest all on your smartphone. Anyway, this has a delicious rub and is doused with a sauce. I have to say, it was perfectly tender and juicy.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Sicilian Pasta with Tomatoes, Garlic & Almonds
This Sicilian Pasta with Tomatoes, Garlic & Almonds is a recipe from Nigella Lawson. It's a no-cook sauce that is absolutely perfect for your crop of fresh tomatoes. She calls for cherry tomatoes, but I used roughly chopped heirlooms. This sauce is absolutely superb. I am not a huge fan of anchovies, so I used only one, but you can adjust it to your taste.
- Cook: 10 mins
- Yields: 6 Servings
Spaghetti with Heirloom Tomatoes and Basil
When you have fresh tomatoes from your garden, make this no-cook pasta sauce. The roughly chopped tomatoes are marinated in olive oil, sherry vinegar, pepper flakes, shallots, garlic, fresh basil, tossed with pasta and shaved Parmesan cheese. It's light and full of the flavors of summer.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Curried Chicken & Pasta Salad
This recipe was printed in The Los Angeles Times in 2000. It's from the Mustard Seed Café in LA. The original recipe calls for shells, but I used fusilli. The combination of curry powder, turmeric, mango chutney, mixed into mayonnaise makes the perfect dressing and the celery and almonds give it crunch. It’s great for a hot summer day.
- Yields: 6 - 8 Servings
Zucchini Butter Spaghetti
This Zucchini Butter Spaghetti is incredibly delicious. If you are wondering how to use all of your homegrown zucchini, this is it! Grated zucchini is cooked down with butter and garlic and tossed with parmesan cheese and fresh basil. It's so simple, yet bursting with flavor.
- Prep: 25 mins
- Cook: 20 mins
- Yields: 2 Servings
Creamy Lemon Chicken Linguini with Broccoli
My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
