From "Pasta Fresca"
Serves 4-6
A bouquet of summer colors and flavors. This is as close as we get to advocating pasta salad. The addition of oregano and red chile pepper accents the sweetness of the summer vegetables. The hot pasta very lightly cooks the small, diced ingredients, releasing flavor and aroma. Tubetti, shaped like short tubes, echo the small dice of the vegetables and fresh cheese.
1 pound ripe tomatoes, cut into small dice
1 yellow pepper, seeds and membranes removed, cut into small dice
2 small zucchini, trimmed and cut into small dice
½ hothouse cucumber, peeled, seeded, and cut into small dice
1 tender carrot, peeled and thinly sliced
1 small red onion, finely diced
1 bunch fresh basil leaves, chopped
Dried oregano to taste
½ teaspoon minced fresh red chile pepper (I used ¼ jalepeno)
Salt
6 tablespoons extra-virgin olive oil
¾ pound fresh mozzarella, diced
Freshly grated Parmesan or Pecorino Romano cheese
Combine the chopped vegetables and the herbs in a serving bowl. Cook the tubetti in abundant boiling salted water until al dente. Drain and transfer to the serving bowl containing the other ingredients. Add the red chile pepper, salt, and olive oil, and toss. Sprinkle with the mozzarella, toss again, and serve with grated cheese on the side.
Monday, September 6, 2010
Wednesday, August 18, 2010
Summer Minestron
Serves 10
(I doubled it and then divided the soup by three families)
1 bunch of Swiss chard, spinach, or other lovely green (I used a bit of all of them)
1 can of fire-roasted diced tomatoes, or four of your own fresh tomatoes
2 cans cannelloni beans, rinsed
Olive Oil
4 cloves garlic
2 medium carrots, diced or shredded
2 medium zucchini, diced
Salt
1/2 cup white wine
2 cups cabbage, savory or green ( I used green from the CSA)
1 can chickpeas, drained and rinsed
4 cups veggie stock (I used homemade)
3-4 inch rind of Parmesan
Shredded Parmesan
Cut stems from chard. Finely chop stems and thinly slice the leaves. Put one can of cannelloni beans in your food processor and add 1/2 cup water. Blend until smooth.
In a large pot, heat oil and garlic until it smells great. Add carrots, zucchini, and chard stems. Cook until tender, about 5 mins. Add salt. add wine and cabbage. Cook 2-3 more minutes and stir often.
Add the chard leaves, whole beans, tomatoes, bean puree, chickpeas, rind and broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes or until you cannot stand it any longer - the smell is wonderful. Top with cheese and dive it.
(I doubled it and then divided the soup by three families)
1 bunch of Swiss chard, spinach, or other lovely green (I used a bit of all of them)
1 can of fire-roasted diced tomatoes, or four of your own fresh tomatoes
2 cans cannelloni beans, rinsed
Olive Oil
4 cloves garlic
2 medium carrots, diced or shredded
2 medium zucchini, diced
Salt
1/2 cup white wine
2 cups cabbage, savory or green ( I used green from the CSA)
1 can chickpeas, drained and rinsed
4 cups veggie stock (I used homemade)
3-4 inch rind of Parmesan
Shredded Parmesan
Cut stems from chard. Finely chop stems and thinly slice the leaves. Put one can of cannelloni beans in your food processor and add 1/2 cup water. Blend until smooth.
In a large pot, heat oil and garlic until it smells great. Add carrots, zucchini, and chard stems. Cook until tender, about 5 mins. Add salt. add wine and cabbage. Cook 2-3 more minutes and stir often.
Add the chard leaves, whole beans, tomatoes, bean puree, chickpeas, rind and broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes or until you cannot stand it any longer - the smell is wonderful. Top with cheese and dive it.
Creamy Italian Dressing
(from Kripalu Cookbook)
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup canola oil
1/3 cup cottage cheese
2 tablespoons water
1/2 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped garlic
1 teaspoon dried onions (or large pinch of granulated onion powder)
1/4 teaspoon black pepper
1 teaspoon dried basil
Pinch ground cardamom
In a blender or food processor, combine all of the ingredients and blend until creamy smooth. Server immediately or refrigerate. Can be stores covered for 7 to 10 days. Makes 2 cups
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup canola oil
1/3 cup cottage cheese
2 tablespoons water
1/2 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped garlic
1 teaspoon dried onions (or large pinch of granulated onion powder)
1/4 teaspoon black pepper
1 teaspoon dried basil
Pinch ground cardamom
In a blender or food processor, combine all of the ingredients and blend until creamy smooth. Server immediately or refrigerate. Can be stores covered for 7 to 10 days. Makes 2 cups
Friday, August 6, 2010
Garlicky Spinach Pizza
Basic Pizza Dough recipe - see Pesto Pizza, September 2009
5-6 OZ baby spinach
2-3 cloves garlic, minced
1 Tablespoon olive oil
1 large red pepper, roasted (can buy roasted peppers - use about 6 OZ) - cut into strips
1 OZ crumbled feta cheese
6 OZ extra sharp cheddar cheese
Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)
Heat oil in saute pan over low heat and briefly cook garlic. Add spinach and increase heat to medium. Stir spinach until wilted and some liquid cooks off, but leave a little liquid.
Spread spinach evenly around crust, top with red pepper, feta, then cheddar. Bake at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese.
GREEK SALAD
romaine lettuce
feta cheese
calamata olives
red onion
cucumber
grape or cherry tomatoes
balsamic or Greek vinaigrette
5-6 OZ baby spinach
2-3 cloves garlic, minced
1 Tablespoon olive oil
1 large red pepper, roasted (can buy roasted peppers - use about 6 OZ) - cut into strips
1 OZ crumbled feta cheese
6 OZ extra sharp cheddar cheese
Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)
Heat oil in saute pan over low heat and briefly cook garlic. Add spinach and increase heat to medium. Stir spinach until wilted and some liquid cooks off, but leave a little liquid.
Spread spinach evenly around crust, top with red pepper, feta, then cheddar. Bake at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese.
GREEK SALAD
romaine lettuce
feta cheese
calamata olives
red onion
cucumber
grape or cherry tomatoes
balsamic or Greek vinaigrette
Tuesday, August 3, 2010
Vegetarian Stuffed Peppers
6 green peppers
1 ½ cups cooked brown rice
1 ½ cups black beans
1 ½ cups tomatoes, diced
1 onion, minced
3/4 cup chick peas, chopped
Bunch of cilantro, chopped
1 Tablespoon chili powder
Salt and pepper to taste
Feta
Cut off the tops of the green peppers. Remove stems, core and seeds. Steam pepper ‘cups’ for 5 minutes. Combine all remaining ingredients, excluding feta cheese. Stuff peppers half-way with rice/bean mixture. Add a piece of feta cheese to each pepper. Fill the peppers with rice/bean mixture. Top with feta cheese.
Bake at 350 degrees for 20-30 minutes until heated through. Enjoy!
1 ½ cups cooked brown rice
1 ½ cups black beans
1 ½ cups tomatoes, diced
1 onion, minced
3/4 cup chick peas, chopped
Bunch of cilantro, chopped
1 Tablespoon chili powder
Salt and pepper to taste
Feta
Cut off the tops of the green peppers. Remove stems, core and seeds. Steam pepper ‘cups’ for 5 minutes. Combine all remaining ingredients, excluding feta cheese. Stuff peppers half-way with rice/bean mixture. Add a piece of feta cheese to each pepper. Fill the peppers with rice/bean mixture. Top with feta cheese.
Bake at 350 degrees for 20-30 minutes until heated through. Enjoy!
Wednesday, July 21, 2010
Summer Veggie & Pesto Tart
Adapted from recipe by Virginia Willis From FamilyFun Magazine
and Pie Crust is by Maggie Ruggiero on Epicurious
Sautéed zucchini, squash, and corn are tossed with pesto and layered atop a creamy goat cheese filling in this rustic tart. It's a deliciously simple way to use the season's harvest — and it's easily customized with whatever veggies you have on hand.
Ingredients
* 1 refrigerated piecrust (half a 14.1-ounce package), at room temperature (I replaced with pastry dough, recipe below)
* 2 teaspoons olive oil
* 2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
* 2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
* Kernels cut from 1 ear of sweet corn
* Coarse salt and pepper
* 2 tablespoons of your favorite basil pesto (I used Classico Traditional Basil Pesto)
* 2 ounces fresh goat cheese or cream cheese, at room temperature (I used a mixture of goat cheese and feta cheese, totalling 2 ounces)
* 1 large egg
* 5 to 10 grape or cherry tomatoes, halved (I preferred using the larger tomatoes on a vine, sliced)
* 1/4 cup shredded Parmesan
* 5 basil leaves, thinly sliced (I left out since will be in the freezer)
For pastry dough:
* 2 1/2 cups all-purpose flour
* 2 sticks cold unsalted butter, cut into 1/2-inch pieces
* 1/2 teaspoon salt
* 5 to 8 tablespoons ice water
Instructions
A. Make pastry dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 squares (I just had formed into a ball). Chill, wrapped in plastic wrap, until firm, at least 1 hour.
B. Make tart
1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.
2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.
3. In a small bowl, whisk together the goat & feta cheese mixture with the egg until almost smooth. Season with salt and pepper.
4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and then the Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving. Serves 8.
Nutritional Information
Per serving (1 slice): Calories 208 ● Total Fat 13 g (20% DV) ● Saturated Fat 5 g (24% DV) ● Cholesterol 36 mg (12% DV) ● Sodium 225 mg (9% DV) ● Total Carbohydrate 18 g (6% DV) ● Fiber 1 g (5% DV) ● Sugars 2 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
and Pie Crust is by Maggie Ruggiero on Epicurious
Sautéed zucchini, squash, and corn are tossed with pesto and layered atop a creamy goat cheese filling in this rustic tart. It's a deliciously simple way to use the season's harvest — and it's easily customized with whatever veggies you have on hand.
Ingredients
* 1 refrigerated piecrust (half a 14.1-ounce package), at room temperature (I replaced with pastry dough, recipe below)
* 2 teaspoons olive oil
* 2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
* 2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
* Kernels cut from 1 ear of sweet corn
* Coarse salt and pepper
* 2 tablespoons of your favorite basil pesto (I used Classico Traditional Basil Pesto)
* 2 ounces fresh goat cheese or cream cheese, at room temperature (I used a mixture of goat cheese and feta cheese, totalling 2 ounces)
* 1 large egg
* 5 to 10 grape or cherry tomatoes, halved (I preferred using the larger tomatoes on a vine, sliced)
* 1/4 cup shredded Parmesan
* 5 basil leaves, thinly sliced (I left out since will be in the freezer)
For pastry dough:
* 2 1/2 cups all-purpose flour
* 2 sticks cold unsalted butter, cut into 1/2-inch pieces
* 1/2 teaspoon salt
* 5 to 8 tablespoons ice water
Instructions
A. Make pastry dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 squares (I just had formed into a ball). Chill, wrapped in plastic wrap, until firm, at least 1 hour.
B. Make tart
1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.
2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.
3. In a small bowl, whisk together the goat & feta cheese mixture with the egg until almost smooth. Season with salt and pepper.
4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and then the Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving. Serves 8.
Nutritional Information
Per serving (1 slice): Calories 208 ● Total Fat 13 g (20% DV) ● Saturated Fat 5 g (24% DV) ● Cholesterol 36 mg (12% DV) ● Sodium 225 mg (9% DV) ● Total Carbohydrate 18 g (6% DV) ● Fiber 1 g (5% DV) ● Sugars 2 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tuesday, July 6, 2010
Sun-Dried Tomatoes and Basil Pasta
recipe from Aldo Sicuso
8 oz sun-dried tomatoes, slivered lengthwise, with their oil (I use Pastene brand which is 7 oz)
1 cup Calamata or other Imported black olives, pitted and halved
1 cup loosely packed fresh basil leaves, slivered
¼ cup grated lemon zest, about 3 lemons
2 cloves garlic, finely minced
2 tsp. coarsely ground black pepper (I put in less)
12 oz Brie cheese, rind removed, coarsely shredded (see note)
½ cup + 1 Tablespoon extra virgin olive oil (I use 1 tablespoon plus the oil from the tomatoes)
1 lb pasta – linguine, penne, rotelle (I use farfalle)
Combine the sun-dried tomatoes, ¼ cup of the oil from the tomatoes, olives, basil, lemon zest, garlic, pepper, Brie and ½ cup olive oil (I use about a tablespoon) in a large serving bowl. Cover and let stand at room temperature for 4 hours.
Bring a large pot of water to a boil. Add the remaining 1 tablespoon olive oil and the pasta. Cook at a rolling boil until just tender. Drain the pasta and immediately toss with the sauce. Serve at once. Makes 6 portions. (I like at room temperature or warm.)
Note: Place Brie in the freezer, well wrapped, for 1 hour before using. The rind will slice off easily and the cheese will be easier to shred. (or chop into small cubes). It’s hard to find exactly 12 oz of brie, so I have probably added less.
8 oz sun-dried tomatoes, slivered lengthwise, with their oil (I use Pastene brand which is 7 oz)
1 cup Calamata or other Imported black olives, pitted and halved
1 cup loosely packed fresh basil leaves, slivered
¼ cup grated lemon zest, about 3 lemons
2 cloves garlic, finely minced
2 tsp. coarsely ground black pepper (I put in less)
12 oz Brie cheese, rind removed, coarsely shredded (see note)
½ cup + 1 Tablespoon extra virgin olive oil (I use 1 tablespoon plus the oil from the tomatoes)
1 lb pasta – linguine, penne, rotelle (I use farfalle)
Combine the sun-dried tomatoes, ¼ cup of the oil from the tomatoes, olives, basil, lemon zest, garlic, pepper, Brie and ½ cup olive oil (I use about a tablespoon) in a large serving bowl. Cover and let stand at room temperature for 4 hours.
Bring a large pot of water to a boil. Add the remaining 1 tablespoon olive oil and the pasta. Cook at a rolling boil until just tender. Drain the pasta and immediately toss with the sauce. Serve at once. Makes 6 portions. (I like at room temperature or warm.)
Note: Place Brie in the freezer, well wrapped, for 1 hour before using. The rind will slice off easily and the cheese will be easier to shred. (or chop into small cubes). It’s hard to find exactly 12 oz of brie, so I have probably added less.
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