Cooking Method: Sautéing
Pasta with Mushrooms & Turkey Sausage
This Pasta with Mushrooms & Turkey Sausage is a great weeknight pasta dish to feed your family. Of course, this would exclude my daughter who only eats pasta with butter and Parmesan. It's her loss!
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Artichoke & Spinach Baked Pasta
Artichoke & Spinach Baked Pasta a great make ahead casserole! As most of you know, any recipe that is lemony and artichokey ends up on my blog!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Baked Pasta with Sweet Italian Sausage & Kale
Kale is a nutritional superfood. It should have it's own cape! It has antioxidant, anti-inflammatory, and anti-cancer nutrients to name a few. On the downside, it has a large concentration of Vitamin K, which can be a problem for people taking blood thinners because it promotes clotting; the green also contains oxalates, which in lab tests have been associated with kidney stones and some gallstones. Eat raw kale is not a good idea, it will result in digestive issues. This is a great way to introduce some kale into your family's diet. Everyone loved it.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 8 Servings
Carrot Rice Pilaf
This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego a taste of Italy! Pasta di Gragnano is imported from Gragnano, Italy, which is a small town south of Naples that's reputed to be the birthplace of dried pasta. This is where Pasta di Gragnano produces this unique line of bronze-died pasta made with local wheat. The name itself implies a location and style of production, much the same way that a DOC wine appellation does. To be called pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air. The result is a high quality product with plenty of surface area to absorb the flavor and liquid of the sauce with which it is served.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Pork Chile Verde
The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 4 - 6 Servings
Cheesy Bacon & Eggs Cups
Wakey, wakey eggs and bakey! These Cheesy Bacon & Eggs Cups have all the elements of a perfect breakfast!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 1 Serving
Pasta with Shrimp & Green Beans in Red Pepper Oil
Pasta with Shrimp & Green Beans in Red Pepper Oil - I love making a nice Sunday lunch. I happened to have some Key West pink shrimp, which is wild caught in the gulf. Unlike imported shrimp, wild-caught U.S. shrimp is unlikely to contain the drugs and chemicals that are used heavily on many international shrimp farms. Pink shrimp is found in the Gulf and South Atlantic. Those found off southwest Florida are often known as “Tortugas” or “Key West” pinks. These shrimp are known for their pink color and sweet taste. They are pink when raw, so they look like they are already cooked. Years ago, I was hired by a shrimp company for three days to make shrimp scampi demo samples at a Whole Foods convention. I have to say it was really fun!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Spring Vegetables Steeped in Dashi (Ohitashi)
Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi. Ohitashi is very versatile, and you can prepare it with green beans, spinach, shishito peppers, broccoli, snap peas, sugar peas, cherry tomatoes, and all kinds of mushrooms. I used asparagus, sugar snap peas, shiitake mushrooms and green onions.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Lemon Pepper Shrimp Scampi
This Lemon Pepper Shrimp Scampi falls into the quick and easy department. I used Trader Joe's Lemon Pepper Pasta. However, you can use any kind of pasta.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
