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Good to be Green Pasta

3/29/2017

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Good to be Green Pasta

Prep Time: 20 Min

Cook Time: Approx. 20 Min

Bring a large stockpot filled with cold water (according to pasta directions) to a boil on medium high heat. Once boiled, salt liberally and add pasta. Cook to al dente per package directions.

**Continue as water comes to a boil**

Start melting the butter in a large frying pan over medium heat. Once melted, add the EVOO along with the garlic and pepper flakes. Cook stirring occasionally for about 3 minutes.

Add the onions and season with sea salt. Stir often and cook another 3 minutes. Add the snow peas, zucchini, peas, and lima beans along with another good pinch of sea salt and a drizzle of EVOO. Cover and cook 5 – 7 minutes stirring occasionally.

When pasta finishes, use tongs to take it straight from the water and add it to the pan full of green veggies. Toss everything together and reduce the heat to medium low. Work in the pesto and 1/3 C of the salty pasta water until everything is coated. Cover and simmer a couple more minutes.

Remove the pan from the heat and stir in the fresh basil, parsley, and parmesan. Season with sea salt / pepper to taste. Cover for a few minutes prior to serving.

For service, a squeeze of lemon juice really makes things pop! Serve with toasty focaccia bread for a delicious meal.

Grocery List

450g Tripolina Lunga Pasta
3 Tbsp. Unsalted Butter
1 Tbsp. (+) EVOO
4 cloves Garlic, crushed
2 Tsp. Red Pepper Flakes
1 Yellow Onion, halved & sliced
1 Zucchini, thinly sliced
200g (approx. 2 packed cups) Snow Peas
1 C Frozen Sweet Peas
1 C Frozen Lima Beans
¼ C Pesto
1/3 C Grated Parmesan
1 C Fresh Basil
½ C Fresh Parsley
Sea Salt / Pepper

Foccacia (Optional)
Fresh Lemon (Optional)
Pickled Pepperoncini (Optional)

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Stuffed Mini Potatoes

3/27/2017

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Mozzarella, Pesto, & Parmesan Stuffed Mini Potatoes

Prep Time: 25 Min

Cook Time: 30 Min

Fill a medium sized sauce pot ¾ of the way full with cold water. Season with sea salt and add the mini potatoes. Set to medium high, cover, and bring to a boil. Once boiled, remove cover and boil approximately 12 – 15 minutes until fork tender. Strain.

*Continue while potatoes cook

In a small mixing bowl, combine all ingredients from mozzarella down to pepper and use your hands to work everything together. Once, blended, set aside.

Preheat oven to 400 F

Slice the potatoes in half lengthwise and use a tsp. to scoop out as much of the flesh as you can without damaging the skins. Spoon roughly ½ Tsp. of filling in to each hollowed potato half and place them on a baking sheet.

Place in the oven to bake roughly 7 – 8 minutes until rim of potatoes are browned and filling is melty and delicious.

*Continue while potatoes bake

Preheat a small frying pan on just below medium and add the 2 Tbsp. EVOO. While the EVOO heats, whisk the crumbs, parmesan, seasoning, and salt together in a small mixing bowl. Add the mixture to the pan and stir regularly for 3 – 4 minutes until oil is soaked up and crumbs are brown and crispy. Remove from heat and scoop the crumbs back into the same small mixing bowl. Set aside.

For service, sprinkle toasted crumbs and fresh parsley over skins.

Grocery List

12 Mini Yellow Fleshed Potatoes

1 ¼ C Mozzarella, shredded
2 Tbsp. Parmesan, grated
1 Tbsp. Fresh Pesto
1/3 C Fresh Parsley, chopped (reserve ¼ for garnish)
½ Tsp. Red Pepper Flakes
2 cloves Garlic, crushed & minced
1 Tsp. Dried Basil
½ Tsp. Dried Oregano
¼ Tsp. Sea Salt
¼ Tsp. Pepper

2 Tbsp. Seasoned Italian Bread Crumbs
1 Tbsp. Parmesan, grated
½ Tbsp. Italian Seasoning
Pinch Sea Salt
2 Tbsp. EVOO

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I recently made a trip to the fruit and vegetable market and was so happy to see they had a fabulous deal on asparagus. As I'm sure y'all know, asparagus tends to be pricey so it's not something I eat as often as I'd like.

When I spotted the asparagus, I noticed they were all quite thin. What does this mean? It means that they'd likely overcook quite quickly in the oven so I knew that pan frying them was the best option.

All it takes is a couple tablespoons of butter and a tablespoon of EVOO heating up on medium in a large frying pan. Add the asparagus and season with a generous amount of pepper flakes, sea salt, and cracked pepper. Cover for 6 - 8 minutes until bright and tender, using tongs to flip occasionally. Finish with a squeeze of fresh lemon.

Serve and ENJOY!

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Roasted Asparagus with Lemon & Parmesan

3/22/2017

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Roasted Asparagus with Lemon & Parmesan

Prep Time: 5 Min

Cook Time: 8 - 10 Min

Preheat the oven to 400 F.

Wash and trim the excess stem from the asparagus. Pat dry and transfer them to a baking sheet.

Drizzle the asparagus with EVOO in a zig zag pattern across the sheet. Season them with sea salt & pepper and sprinkle half the parmesan over the spears. Gently squeeze the lemon wedges over the spears and toss the wedges on to the baking sheet as well.

Place in the oven to bake 5 minutes. Remove them and gently flip the asparagus using a pair of tongs. Sprinkle them with the remaining parmesan and return them to the oven for 3 – 5 minutes. Check them often to make sure they don’t overcook.

Remove and transfer the cooked spears along with the lemon wedges to a serving plate. Finish with a pinch of sea salt and sprinkling of chopped parsley. ENJOY!

Grocery List

1 Bunch Asparagus (approx. 20 spears)
½ Lemon, cut into wedges
¼ C Grated Parmesan
1 Tsp. Red Pepper Flakes
Sea Salt / Pepper
EVOO
Fresh Parsley (optional)

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Blueberry Overnight Oats

3/20/2017

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Blueberry Overnight Oats

Prep Time: 15 Min

Chill Time: Overnight is Best

In a large mixing bowl, whisk together all ingredients until fully combined. Split into two full / three 1/2 full 500ml mason jars, cover, and refrigerate overnight.

For service, decorate with some / all of the recommended toppings. ENJOY!

Grocery List

1 C Rolled Oats
1 1/3 C Unsweetened Vanilla Almond Milk
1 1/3 Plain Greek Yogurt
2 ½ Tbsp. Chia Seeds
2 Tbsp. Honey
1 pint Fresh Blueberries

TOPPINGS (optional)

Fresh Strawberries, sliced
Fresh Blackberries
All Natural Honey Almond Granola
Chopped Walnuts

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Slowcooker Potato & Broccoli Soup

3/15/2017

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Slowcooker Potato & Broccoli Soup

Prep Time: 15 Min

Cook Time: 3 Hr HIGH / 5 1/2 - 6 Hr LOW

In a small frying pan, start heating a couple tbsp. of EVOO on medium heat. Once heated, add the onion, celery, and a pinch of sea salt. Stir and cook 5 – 6 minutes adding the garlic after half the time. Remove from heat.

Start by adding the potatoes to the crockpot followed by the broccoli, sautéed veg, stock, seasonings, and cubed butter. Cover and set timer according to high or low cook time.

Once fully cooked, remove ¾ of the soup and transfer it to a large mixing bowl. Use an immersion blended to puree the soup until creamy and fully blended. Return the blended soup back to the pot and stir.

Taste and adjust salt if desired. For service, a garnish of fresh pea shoots, sprinkle of red pepper flakes, freshly cracked pepper, and a drizzle of whipping cream work beautifully.

Grocery List

10 White Potatoes, scrubbed and chopped
Large Head of Broccoli, chopped into large florets including stalks
EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
3 cloves Garlic, crushed
6 C Low Sodium Vegetable Stock
2 Tbsp. Unsalted Butter, cut in to cubes
1 ½ Tbsp. Vegeta
½ Tbsp. Garlic Powder
½ Tbsp. White Pepper
Sea Salt / Pepper

OPTIONAL – Pea Shoots, Whipping Cream

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Vegetable Tortellini Soup

3/13/2017

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Vegetable Tortellini Soup

Prep Time: 20 Min

Cook Time: 30 - 35 Min

Begin melting the butter on medium heat in a large sauce pot. Pour in the EVOO and once bubbling, add the fresh thyme and pepper flakes. Let the flavours steep 1 – 2 minutes stirring.

Add the onions, light coloured portion of the green onions, pepper, and celery along with a generous pinch of sea salt. Stir and cook 5 minutes.

Add the garlic, zucchini, and broccoli. Season again with sea salt and continue cooking another 4 – 5 minutes.

Pour in the vegetable stock. Bring to a slow boil over medium heat. Once boiled, remove thyme sprigs and add dark portions of green onions, vegeta, and white pepper. Cover, reduce heat to medium low, and simmer 12 minutes.

Add the tortellini and continue cooking covered 6 – 8 minutes.

Taste and adjust salt if desired. Stir in fresh parsley prior to service. ENJOY!

Grocery List

1 Tbsp. Unsalted Butter
3 Tbsp. EVOO
1 Yellow Onion, diced
5 green Onions, sliced with light & dark separated
2 stalks Celery, diced
1 Yellow Bell Pepper, diced
2 cloves Garlic, crushed & minced
1 C Broccoli, chopped
1 Zucchini, halved lengthwise & sliced
250g Fresh Tortellini
6 C Low Sodium Vegetable Stock
½ Tbsp. Red Pepper Flakes
1 Tbsp. Vegeta Seasoning
6 sprigs Fresh Thyme
½ Tsp. White Pepper
Sea Salt
¼ C Fresh Parsley, chopped

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Mexican Arancini

3/8/2017

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Mexican Arancini

Prep Time: 30 Min

Chill Time: 30 Min

Cook Time: 30 - 35 Min

Add the water, rice, butter, salt, and spices to a medium sized sauce pot. Bring to a boil on medium high heat. Once boiled, reduce heat to medium low, cover, and simmer 20 minutes.

While the rice cooks, begin melting 2 tbsp. butter with a drizzle of EVOO in a frying pan. Once melted, add the onions and jalapeno peppers. Season with sea salt and cook 4 – 5 minutes stirring.

Add the garlic and frozen corn and continue cooking another 4 – 5 minutes stirring often. Remove from heat and set aside.

Once rice is finished, whip with a fork and fold in the cooked veggies. Cover and set aside 5 minutes.

Transfer the rice to a baking sheet lined with parchment paper. Spread the rice out in a thin layer to cool for approximately 10 minutes.

Once cooled, begin scooping the rice into a standard sized ice cream scoop. Press the rice against the side of the scoop forming a small bowl. Stuff a cube of Monterey jack cheese into the bowl and scoop more rice over the cheese. Use a spoon to smash the rice in the scoop ensuring it is tight and nice and level with scoop.

Place the formed balls (between 15 and 17) on to a baking sheet lined with parchment paper. Refrigerate 15 minutes to firm up.

Set up a breading station with the flour, eggs + water, and crumb mixture + chili powder. Remove the rice balls from the fridge and begin breading. Gently roll in flour shaking off excess before dipping in eggs. Shake off excess egg and toss gently in crumb mix. Return the coated arancini back to the same parchment lined baking sheet. Once all of the balls are coated, return the tray to the fridge for another 15 minutes.

Add the sour cream, cilantro, whipping cream, and sea salt & pepper to a small blender. Pulse until fully combined. Transfer the creamy sauce to a small bowl and refrigerate until needed.

Begin heating up a large, deep frying pan filled ¾ the way with canola oil. Set to just above medium and allow about 10 minutes to heat thoroughly. Test the oil by dropping in some crumbs, if they immediately start bubbling, the oil is ready.

Place the arancini into the oil one at a time making sure not to overcrowd them (about 6 at a time). Fry 2 – 3 minutes until brown before flipping and finishing with another 2 – 3 minutes. Transfer the fried arancini to a paper towel lined plate and immediately season them with sea salt. Continue until all arancini are fried.

For service, you can either set them out family style with the sauce on the side OR serve them individually. Drizzle each ball with a little cilantro sauce, a dash of hot sauce, and a sprinkle of chopped tomatoes & scallions.

ENJOY!

Grocery List

1 ½ C Arborio Rice
1 Tbsp. Unsalted Butter
1 Tsp. Sea Salt
1 Tsp. Chili Powder
1 Tsp. Cumin
½ Tsp. Dried Oregano

½ Red Onion, diced
1 Jalapeno, seeded & diced
2 cloves Garlic, crushed & minced
1 C Frozen Sweet Corn
Drizzle EVOO
2 Tbsp. Unsalted Butter
Sea Salt

3 Heaping Tbsp. Sour Cream
3 Tbsp. Whipping Cream
1 Tbsp. Squeezey Cilantro / 3 Tbsp. Fresh Cilantro, chopped
Pinch Sea Salt / Pepper

1 ¼ C Panko Crumbs
¾ C Italian Style Bread Crumbs
1 C AP Flour
1 Tsp. Chili Powder
3 Large Eggs + 1 Tbsp. + cold water
17 ½” cubes Monterey Jack Cheese

Canola Oil for Frying
Grape Tomatoes (optional)
Green Onions, sliced(optional)
Hot Sauce (optional)

FAMILY STYLE
Serve on a nice serving plate with your cilantro cream in a small bowl for dipping. Guests can grab and dip as they please!

SINGLE SERVICE
Serve the Arancini individually to guests starting with a circular smear of the cilantro cream. Place the Arancini on top of the cream and finish with another dollop of cream, sprinkle of onions, and drizzle of hot sauce.

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Pesto Ravioli with Sauteed Veg

3/6/2017

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Pesto Ravioli with Sauteed Veg

Prep Time: 15 Min

Cook Time: 10 - 15 Min
*If you are preparing the sauce, add an additional 25 or so minutes to cook time.

If you are thawing frozen sauce, make sure to do so in advance. Otherwise, add the tomato sauce to a small pot and set to medium low. Cover and simmer until needed.

Bring a large pot of cold water to a boil on medium high heat. Once boiled, season liberally with sea salt and add the fresh ravioli stirring right away to prevent sticking. Cook approximately 5 – 6 minutes until fluffy and fully cooked. Strain. While the pasta is still hot, add it to a medium sized mixing bowl along with a drizzle of EVOO and the pesto. Toss until fully coated and set aside.

**As the water comes to a boil, begin the following steps.

In a medium sized frying pan set to medium, add a few tbsp. of EVOO. Once heated, add the onion, pepper, pepper flakes, and mushrooms. Season with sea salt and cook 6 – 8 minutes until vegetables are cooked down and tender.

For service, place the pesto ravioli on to a plate or into a bowl. Sprinkle some of the cooked veggies over the pasta followed by a few small scoops of tomato sauce (or more if desired). Finish with a sprinkle of shredded mozzarella and chopped parsley. ENJOY!

Grocery List

2x 225g Package Fresh Ravioli
2 Tbsp. Pesto
EVOO

½ Red Onion, diced
½ Bell Pepper, diced
1 C Button Mushrooms, sliced
2 Tsp. Red Pepper Flakes
EVOO

1 – 2 C Prepared Tomato Sauce
½ C Mozzarella, shredded
2 Tbsp. Fresh Parsley, chopped

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Stuffed Zucchini & Jumbo Shell Bake

3/1/2017

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Stuffed Zucchini & Jumbo Shell Bake

Prep Time: 25 Min

Cook Time: 1 Hr 5 - 10 Min

Bring a large pot of cold water to a boil. Once boiled, add the zucchinis and blanch for 7 – 9 minutes. Remove and set aside.

Add the shells to the boiling water along with a generous amount of sea salt. Boil to al dente per package directions. Strain and set aside.

While the noodles cook, start to heat the EVOO in a medium sized pot set to medium. Once heated, add the onions, pepper flakes, and garlic cloves. Season with salt and pepper and cook 6 minutes stirring occasionally.

Add the tomatoes. Simmer 15 – 20 minutes. Remove from heat and add the fresh basil. Cover and set aside 5 minutes. Use an Immersion blender to puree the sauce until smooth.

Preheat oven to 375 F.

In a small bowl, combine filling together and stir to thoroughly combine. Cut zucchinis in to 3 equal sized pieces and halve each of those pieces. Scoop out the flesh of the zucchini and discard.

Ladle enough sauce into a 3 ½ qt. baking dish to coat the bottom of the pan. Begin scooping the filling in to the zucchinis and jumbo shells using a tablespoon. Once filled, arrange the stuffed zucchinis and shells in the baking dish. Once everything if stuffed and the dish is full, cover with tinfoil.