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Buttery Mushroom Ditali

8/31/2020

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Buttery Mushroom Ditali

Prep Time: 20 Min

Cook Time: 20 - 25 Min

Fill a large pot ¾ of the way with cold water. Set to medium high heat and bring to a boil. Once boiled, season liberally with sea salt and add the ditali pasta. Cook to al dente and strain into a bowl reserving the pasta water.

While the water is heating up, begin melting 2 Tbsp. unsalted butter in a large cast iron pan. Once melted, add the onions, pepper flakes, and a good pinch of both salt and pepper. Stir and cook 5 minutes before adding in the garlic and continuing to cook for another 2ish minutes.

Add the cremini mushrooms, a generous pinch of sea salt and pepper, and sprigs of thyme, rosemary, and savoury. Stir and cook 5 or so minutes until mushrooms have cooked down.

Grocery List

4 C Dry Ditali Pasta
4 Tbsp. Unsalted Butter
1 Large Yellow Onion, diced
6 cloves Garlic, crushed & minced
227g Cremini Mushrooms, sliced
2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
2 Sprigs Summer Savoury
1 Tbsp. A.P. Flour
1 Tbsp. Red Wine Vinegar
1/3 C Fresh Parsley, chopped
1/3 C Grana Padono Cheese, shredded
½ Tsp. Red Pepper Flakes
Up to 1 C Pasta Water
Sea Salt / Pepper

Sprinkle in the flour and another Tbsp. of unsalted butter, stirring until the flour has disappeared and coated everything. Pour in the red wine vinegar and stir until it basically dissolves in the hot pan. Add ¼ C pasta water and continue to cook as the liquids thicken in the pan.

Add the remaining Tbsp. of unsalted butter and pluck out the thyme, rosemary, and savoury. Add in the ditali pasta and stir until everything is combined. Add another ¼ C + pasta water and continue to stir. Taste and adjust salt / pepper if desired. Remove from heat and stir in the grana Padano cheese and fresh parsley.

Serve and ENJOY!

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Pesto Caprese Pinwheels

8/26/2020

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Pesto Caprese Pinwheels

Prep Time: 20 Min

Cook Time: 12 - 15 Min

Preheat oven to 375 F

Sprinkle flour on a hard surface and spread it around using your hands. Pop open the crescent roll dough and roll it out on your floured surface. Pinch along all of the seams to seal them and gently flat out the dough after you’ve sealed the seams.

Grocery List

8oz Can Pillsbury Crescent Rolls
6 Tbsp. Prepared Pesto
1 Hot House Tomato, thinly sliced
2 Tbsp. Sundried Tomatoes, chopped
1 C Mozzarella, shredded
Wedge Grana Padano Cheese
Red Pepper Flakes
A.P. Flour
Sea Salt / Pepper

Start by dolloping the pesto around the dough. Spread the pesto around the dough leaving about ¼” around the perimeter. Sprinkle over the mozz followed by laying the slices of tomato. Sprinkle desired amount of pepper flakes followed by a pinch of salt and pepper. Finish by grating the grana Padano cheese all over the other toppings followed by sprinkling over the sundried tomatoes.

Starting at one end, gently roll the dough using both hands until it is fully rolled up. Slice off the loose ends prior to slicing. Using a sharp knife, slice the pinwheels ½” thick and place them on a greased baking sheet.

Bake the pinwheels for 12 – 15 minutes until golden brown. Remove from oven and season each with a pinch of sea salt. Transfer to a wire cooling rack to cool for 5 – 10 minutes before serving. ENJOY!

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Four Cheese Orzo Primavera Bake

8/21/2020

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Four Cheese Orzo Primavera Bake

Prep Time: 15 Min

Cook Time: 55 - 60 Min

Bring a large pot of cold, heavily salted water to a boil. Once boiled, stir in the orzo and cook to al dente according to package directions. Strain and set aside until needed. Using the same water, drop in the frozen mixed veg and boil for 2 minutes or so. Strain into the same bowl as the cooked orzo.

While the orzo cooks, begin your creamy cheese sauce. Start by heating the ¼ C unsalted butter on just below medium heat. Once melted, stir in the flour, reduce heat to medium low, and stir often for a few minutes until the rapid bubbling stops.

Slowly whisk in the milk. Return the heat to medium and bring to a slow boil. Once boiled, add in the onion and garlic powders, sea salt, vegeta, and white pepper. Reduce heat again to medium low stirring often as the sauce bubbles and thickens. Simmer for about 5 minutes until nice and thick.

Grocery List
o   600g Dry Orzo Pasta
o   ¼ C + 2 Tbsp. Unsalted Butter
o   3 Tbsp. AP Flour
o   4 C 2% Milk
o   1/3 C Cream Cheese
o   1 C Old Cheddar, shredded
o   1 C Monterey Jack, shredded
o   ½ C Mozzarella, shredded
o   1 Tsp. Garlic Powder
o   1 Tsp. Onion Powder
o   ½ Tsp. Sea Salt
o   ¼ Tsp. Vegeta Seasoning
o   ½ Tsp. Ground White Pepper
o   3 ½ C Frozen Mixed Vegetables
o   1/3 C Seasoned Italian Breadcrumbs
o   1 clove Garlic, gently crushed
o   2 sprigs Fresh Thyme
o   ½ Tsp. Red Pepper Flakes

Remove the sauce from the heat and fold in the cream cheese, cheddar, mozzarella, and Monterey jack. Taste and adjust salt if desired.

Preheat oven to 375 F

Fold the cooked orzo and veggies into the creamy sauce until combined. Spray the inside of a rectangular 4 qt. baking dish with cooking spray. Pour the creamy orzo into the dish and use a spatula to spread it out evenly.

Melt the remaining two tablespoons of butter along with the crushed clove of garlic in the microwave. Meanwhile, combine the breadcrumbs, pepper flakes, and fresh thyme leaves stripped from the sprigs. Season with sea salt & pepper. Strain the garlic clove from the melted butter and pour it into the crumb mixture. Stir together with a fork. Once combined, sprinkle the crumbly crumb mixture over the orzo.

Cover and bake for 35 minutes. Remove cover and continue to bake 10 – 15 minutes until bubbly and lightly browned on top.

Remove from oven and cool for 5 – 10 minutes prior to slicing up and serving. ENJOY!

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Mushroom Stroganoff

8/15/2020

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Mushroom Stroganoff

Prep Time: 20 Min

Cook Time: 30 - 35 Min

Fill a large pot ¾ of the way with cold water. Set the pot to medium high heat and bring to a boil. Once boiled, season liberally with sea salt and add the pasta. Cook to al dente according to package directions. Strain and set aside until sauce is completed.

As the pasta water heats up, begin melting 2 Tbsp. unsalted butter & 1 Tbsp. EVOO in a large cast iron pan set to medium. Add in the onions, pepper flakes, and a good pinch of sea salt. Stir and cook 5 minutes before adding in the garlic. Continue to cook another 2 minutes.

Next, add the cremini and button mushroom, thyme, savoury, and rosemary along with a generous pinch of salt and cracked pepper. Stir and cook 5 minutes or until mushrooms have cooked down significantly. Add the remaining 2 Tbsp. unsalted butter along with the all purpose flour. Stir until flour has disappeared and everything is coated.

Grocery List

454g Dry Egg Noodles
4 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, chopped
5 cloves Garlic, crushed & minced
227g Cremini Mushrooms, sliced
227g White Button Mushrooms, sliced
3 Sprigs Fresh Thyme
1 Tsp. Fresh Rosemary, chopped
1 Sprig Summer Savoury
1 Tbsp. Wortcestershire Sauce
3 Tbsp. A.P. Flour
¾ C Dry White Wine
1 ½ C Low Sodium Vegetable Stock
¾ C Full Fat Sour Cream
¼ C Fresh Parsley, chopped
½ Tsp. Red Pepper Flakes
Sea Salt / Cracked Pepper

Deglaze the pan with the white wine making sure to scrape up the bottom of the pan while stirring. Let the wine sizzle away for 2 – 3 minutes before pouring in the vegetable stock, Worcestershire sauce, and another good pinch of sea salt & pepper. Bring to a boil before reducing heat to medium low and simmering for 10 minutes as the sauce reduces.

Once the sauce has reduced, pluck out the savoury and thyme sprigs. Remove from heat and stir in the sour cream until fully combined. Taste and adjust salt / pepper if desired. Finish by stirring in the fresh parsley.

For service. Serve desired amount of noodles in bowls followed by ladling the stroganoff over the noodles. Alternately, you could add noodles to the pan and stir everything together to combine it prior to service. Garnish with fresh parsley and freshly grated cheese if desired. ENJOY!

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Tikka Taters

8/11/2020

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Tikka Taters

Prep Time: 15 Min

Cook Time: 40 - 45 Min

Place the potatoes into a large pot filled with cold, salted water. Bring to a boil on medium high heat. Once boiled, cook for 10 minutes before straining and setting aside to cool enough to handle.

Empty the contents of the tikka sauce into a small pot. Set to medium low and cover until needed.

Preheat oven to 400 F

Once cooled, quarter the potatoes and place them into a large mixing bowl. Add the EVOO and toss together with all of the spices. Dump the potatoes on to a baking sheet and season them heavily with sea salt.

Grocery List

5 Large, Yellow Potatoes
400ml Jar Tikka Masala Sauce
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Cumin
1 Tsp. Turmeric
½ Tsp. Red Pepper Flakes
½ Tsp. Cracked Pepper
¼ C EVOO
3 Green Onions, sliced
Sea Salt
Sour Cream (optional)
Cilantro for Garnish (optional)
Lime for Garnish (optional)

Bake the potatoes for 15 minutes, flip them and continue to bake for another 10 – 15 minutes until crispy and delicious.

For service, plate desired amount of potatoes followed by spooning over some of the tikka sauce. Sprinkle over the green onions and any of the optional toppings. ENJOY!

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Mediterranean Potato Tacos

8/4/2020

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Mediterranean Potato Tacos

Prep Time: 25 Min

Cook Time: 20 - 25 Min

In a medium sized mixing bowl, combine all of the ingredients for the potatoes reserving 1 Tbsp. of the Greek seasoning and toss them together to coat evenly. Set aside to marinate.

In a separate bowl, combine all of the ingredients for the salad. Stir to combine and place in the refrigerator until assembly.

Begin melting the 2 Tbsp. butter in a large cast iron pan set to medium heat. Once melted, pour in the potatoes and cover the pan. Cook the potatoes for approximately 20 minutes stirring often and leaving covered. Potatoes should be fork tender with some seared edges. Stir in the remaining Tbsp. of Greek seasoning.

While the potatoes cook, begin heating an oiled grill pan set to medium heat. Once heated, place the zucchini slices on the grill and grill for 2 -3 minutes per side until grill marks are evident and zucchini is tender. Transfer to a plate until assembly.

Wrap the tortillas 6 at a time in paper towels and microwave for 20 – 25 seconds until warm and malleable.

For service, begin by spreading about a Tbsp. of the hummus on the base of the taco. Spoon a couple Tbsp. of the potatoes followed by a heaping spoonful of the salad. Place a few slices of grilled zucchini on the taco followed by desired amount of crumbled feta. ENJOY!

Grocery List
SALAD