| Linguine with Cauliflower ¼ cup olive oil 1 cup frsh bread crumbs 6 cloves garlic, minced 6 tbsp. chopped fresh parsley 1/2 tsp. dried red pepper flakes 1 lb. linguine 1 large head cauliflower, trimmed and cut into small florets 1 tsp. salt ½ cup grated parmesan In a large frying pan, heat 3 tablespoons olive oil over medium heat. Add the bread crumbs and cook, stirring, until lightly browned, about 5 minutes. Remove from heat. Wipe out the pan. Heat remaining olive oil in the same pan over medium-low heat. Add the garlic, parsley, and red pepper flakes. Cook, stirring, for about 1 minute; Remove from heat. In a large pot of boiling water cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain; then toss with garlic mixture, salt, bread crumbs, and parmesan. Thai Noodle Salad with Sugar Snap Peas ½ cup chunky peanut butter 3 garlic cloves, minced ¼ tsp. red pepper flakes ½ tsp. sugar 3 tbsp. fresh lemon juice ½ cup packed cilantro leaves ½ cup sesame oil ½ lb. sugar snap peas, strings removed 1 package Japanese udon noodles ½ cooked large shrimp 1 ½ cup green onions, sliced 2 tbsp. coarsely chopped peanuts, to garnish In a food processor or blender, combine the peanut butter, garlic, pepper flakes, and sugar. Pulse until finely chopped. Add the lemon juice and pulse to blend. Add the cilantro and pulse until evenly chopped. Then pour in the sesame oil and pulse until emulsified. Blanch the sugar snap peas in boiling water, drain, shock under cold water, then blot dry. Cook the noodles according to the package directions, then drain and cool. Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl. Pour the sauce over the mixture and toss to coat evenly. Sprinkle with peanuts over the top and serve. Sugar Snap Peas and Cauliflower over Tomatoes ½ lb. sugar snap peas ½ head cauliflower 1 (14 ½ oz) can dice tomatoes salt and pepper to taste Place the can of tomatoes in the bottom of a vegetable steamer and heat on medium until it starts steaming. Add the sugar snap peas, and cauliflower, plus salt and pepper to taste. Steam on low until the cauliflower is just past the crispy stage. Pour peas and cauliflower in a bowl and top with tomatoes. Lightly mix and serve. Marinated Zucchini Salad 1 lb zucchini, sliced paper thin juice of 1 large lemon + more to taste 2 cloves garlic, crushed and cut in half 1-2 tbsp. olive oil salt and pepper to taste 2-3 tbsp. fresh parsley Toss the thinly sliced zucchini with the lemon juice, garlic, olive oil; and add salt and pepper to taste. Cover bowl and refrigerate for 4 to 8 hours, stirring occasionally. Once you are ready to serve When ready to serve remove the garlic cloves. Mince 1 and toss back in with the zucchini. Stir in the parsley right before serving. Adjust seasoning to taste. Zucchini Fritatta 2 tbsp. olive oil 1 small onion, finely chopped 1 clove garlic, minced 2 large chard leaves, coarsely chopped (stems included) 1 zucchini, chopped 6 eggs 1/8 tsp. pepper ¼ tsp. dried basil ¼ tsp. dried oregano 1 cup parmesan, grated Heat oil in a wide frying pan over medium heat; add the onion, garlic, chard, and zucchini. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables; pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Stuffed Strawberries 1 quart fresh strawberries (keep stems on 8 oz. cream cheese, softened 3 tbsp. powdered sugar 2 tbsp. orange juice Beat cream cheese until fluffy. Add the powdered sugar and orange juice. Fill a cake decorator tube with mixture or a zip lock bag with the tip snipped off. From the point, slit each strawberry into quarters; do not cut through the bottom of the berry. Pipe the cream cheese mixture into each berry. Arrange on a tray and chill until ready to serve. Green Garlic Soup 2 oz. butter 4 bunches green garlic, cleaned and roughly chopped 3 potatoes, peeled and quartered 6 cups vegetable stock salt and pepper to taste 1 cup heavy cream In a large pot, melt the butter and sauté the green garlic. Add the potatoes and the vegetable stock. Cover and bring to a simmer. Cook for 30 minutes. Puree the soup in a blender or food processor and pass through a fine strainer. Season with salt and pepper to taste; then add cream. |
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