June 27, 2017

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June 07, 2017

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Roasted Tomato Spaghetti

ROASTED TOMATO SPAGHETTI
3 pt. cherry tomatoes, halved
1/4 c. extra-virgin olive oil, plus more for drizzling
3 cloves garlic, minced
1 tbsp. chopped fresh oregano
1 lb. spaghetti
1 tsp. crushed red pepper flakes
1/2 c. chopped fresh parsley
    Preheat oven to 450°. On a rimmed sheet pan lined with parchment paper add cherry tomatoes. Season with salt and pepper, then drizzle with olive oil and toss together with garlic and oregano. Bake until tomatoes are blistered, 10 minutes. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water. Set aside while finishing the sauce. Place stock pot over medium heat and add 1/4 cup olive oil. Add red pepper flakes, then transfer blistered tomato mixture (including all tomato juices) and 1/4 cup pasta water to pot. Season with salt and pepper and sauté for 5 minutes. Add back spaghetti and toss together until warmed through, then mix in parsley. Add additional pasta water if needed to create more sauce.
June 07, 2017

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Mexican Lasagna

MEXICAN LASAGNA

1 lb. Lasagna

1 tbsp. extra-virgin olive oil

1 clove garlic, minced

1 onion, chopped

1 tbsp. cumin

1/4 c. chopped pickled jalapeños

1 lb. ground beef

1/2 cup water

28 oz. crushed tomatoes

1/2 c. chopped fresh cilantro, plus more for garnish

1 1/2 c. Mexican blend shredded cheese

1 1/2 c. shredded mozzarella

2 c. pico de gallo, room temperature

    Preheat oven to 400°. (There is no need to cook the lasagna noodles!) In a large skillet over medium-low heat, heat oil. Cook garlic and onions for about 2 minutes, then stir in cumin, jalapeños and beef. Season with salt and pepper and cook for 5 minutes. Pour in water and tomatoes and simmer for 2 minutes, then mix in cilantro. In a medium mixing bowl, toss together both cheeses and set aside. In a lasagna pan, or large sheet cake pan, spread a thin layer of meat sauce. Place lasagna noodles in an even layer on top, then spread with meat sauce and sprinkle with cheese. Repeat with second layer of noodles, covering noodles to the edges with remaining meat sauce. Top with remaining cheese. Bake until warmed through and cheese is melted, about 15 minutes. Top with pico de gallo and garnish with cilantro.

February 08, 2017

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February 08, 2017

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SEA SCALLOPS WITH LEMON AND CAPERS

SEA SCALLOPS WITH LEMON AND CAPERS View full article →
February 08, 2017

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BARLEY SOUP WITH SAUSAGE AND MUSHROOMS

BARLEY SOUP WITH SAUSAGE AND MUSHROOMS View full article →
August 09, 2016

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Penne Puttanesca

PENNE PUTTANESCA
12 oz. penne
2 tsp. extra-virgin olive oil
6 cloves garlic, minced
2 tbsp. tomato paste
5 c. chopped roma or plum tomatoes
1/3 c. chopped fresh parsley
1/2 c. halved black olives
1/4 c. capers, rinsed
pinch of crushed red pepper flakes
Grated Parmesan, for serving
In a large pot of salted boiling water, cook penne according to package directions until al dente. In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes. Add parsley, olives, capers, crushed red pepper flakes, and stir until combined. Let simmer 5 minutes. Toss in penne and stir until completely coated. Serve with Parmesan.
August 09, 2016

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Balsamic Grilled Chicken and Zucchini

BALSAMIC GRILLED CHICKEN AND ZUCCHINI
1/2 c. honey
1/2 c. balsamic vinegar
zest and juice from 1 orange
1 tsp. chopped fresh oregano
1 1/2 lb. boneless, skinless chicken breast, pounded to 1/2" thickness
extra-virgin olive oil
2 medium yellow zucchini
2 medium green zucchini
   In a small sauce pan over medium heat add honey, orange juice and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 15-20 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving. Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running blade against the length of each zucchini. Season with salt and set aside. Preheat grill on medium-high. Drizzle chicken with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 165 degrees F; 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles. Drizzle balsamic-honey glaze and sprinkle sea salt. Serve immediately.
July 13, 2016

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Kale and White Bean Soup

(serves 6)

extra virgin olive oil

3 garlic cloves, minced

1 small onion, chopped

1 carrot, chopped fine

1 c. dry white wine

32 oz. chicken or vegetable stock

15-oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

2 c. kale, chopped

1 c. shaved Parmesan

    In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, salt and pepper to taste; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans, chopped kale and zucchini; simmer until vegetables are tender, 5 minutes. Just before serving add peas and Parmesan. Stir until warmed through.

Avacado Salsa

(makes about 4 cups salsa)
1 c. diced red onion
1 c. cherry tomatoes, cut in half
zest and juice of 1 lime
1/4 c. chopped parsley
 
2 large, ripe avocados, diced
1/2 cup sliced black olives
1/4 tsp salt or to taste
    In a large mixing bowl toss together all but avocado.  Just before serving gently toss in avocado. Excellent with fish, chicken or burgers!