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| Pepper Pasta Toss 8 oz. uncooked farfalle pasta 1 tbsp. olive oil 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch ground cayenne pepper pepper to taste 4 oz. feta cheese, crumbled Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat; stir in red pepper, green pepper, kale, and garlic. Season with basil, cayenne pepper, and black pepper; cook until vegetables are tender. In a large bowl, toss the cooked pasta with the vegetables. Sprinkle with the feta cheese and serve. Bruschetta Pasta 4 medium ripe tomatoes ½ cup fresh basil 3 tbsp. oregano ½ cup olive oil ½ tsp. red pepper flakes ¼ lb. fresh mozzarella cheese (the recipe is best when used with the mozzarella in water) 3 cloves garlic, chopped 1 tbsp. balsamic vinegar black pepper 1 lb. linguine Boil a large pot of water and cook the pasta according to package directions. In the mean time, dice the tomatoes, chop the basil, and dice the fresh mozzarella into small chunks. In a large bowl combine the above ingredients with the olive oil, red pepper flakes, garlic, balsamic vinegar, and black pepper. Toss well to combine and set aside until the pasta is cooked. Drain the pasta when it is done and place back in the pot. Add the tomato mixture and toss well to combine. It can be placed on the stove to warm if desired. Sautéed Beets and Onions 4-6 large beets, cooked, skin removed and sliced 4 tsp. olive oil 3 medium onions, sliced 2 tbsp. sugar 2 tbsp. balsamic vinegar black pepper In a large nonstick skillet, heat olive oil over medium heat; cook onions, stirring often, for 5 to 10 minutes. Sprinkle with the sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden. Add beets to onions, and then add the black pepper to taste; heat over medium heat for 3 to 5 minutes or until heated through. Fennel Slaw 1 fennel bulb, finely shaved ½ red onion, finely shaved ¼ tbsp. fresh cilantro 1 clove garlic ¼ cup rice vinegar ½ tsp. honey salt and pepper to taste ½ tbsp. olive oil Cut the fennel bulb in half and remove core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way. Combine the vegetables in a bowl and add the chopped fresh cilantro. In a small bowl, smash the garlic with salt and pepper; then add the honey, vinegar, and oil slowly. When well combined, drizzle over the vegetables, toss well and chill for at least 1 hour, to wilt onions slightly. Adjust seasoning to taste. Broccoli Gratin 1 cup broccoli florets 1 pepper, chopped (any color) 2 tbsp. olive oil 2 eggs ¾ cup milk ½ cup Gruyere cheese, grated ¼ cup bread crumbs Preheat the oven to 350 degrees. Place broccoli and pepper into a saucepan and add ¾ cup water and most of the olive oil. Use the remaining olive oil to grease a casserole dish. Whisk the eggs and milk in the casserole dish and then mix in ¾ of the cheese; season with salt and pepper to taste. Stir in the broccoli and peppers with1 spoonful of the cooking water. In a small bowl mix the remaining cheese with the bread crumbs; sprinkle over the top of the broccoli mixture. Bake for about 20 minutes or until the dish has set and the top is golden brown. Romano Bean Salad 3 cups fresh corn kernels (3-4 ears) 1 lb fresh Romano beans, trimmed and cut in half 1 small red onion, cut in half, then into thin slices 1 clove garlic ¼ cup red wine vinegar 1/3 cup olive oil 1 cup tomatoes, roughly chopped 1 cup fresh basil, roughly chopped salt and pepper to taste Cut the corn kernels from the ears while bringing a pot of water to a boil. When the water comes to a boil, add the corn kernels and blanch for 1 minute. Remove them with a strainer and set aside. Let the water return to a boil and add the beans; cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool. Meanwhile, put the onion slices in a bowl of ice water. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Add the paste to a small bowl and whisk in the vinegar and let stand for 10 minutes. Add the olive oil and whisk again. Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper to taste, and toss with the vinaigrette. Cilantro Rice 4 tbsp. olive oil 1-2 jalapeno, chopped 3 cloves garlic, chopped ½ cup onions, chopped 2 cups long grain rice 4 cups vegetable stock ½ tsp. ground cumin black pepper to taste ¾ cup chopped cilantro In a large skillet, sauté the garlic, onion, and jalapeno in olive oil until soft; add the uncooked rice and stir constantly until the rice is slightly brown. Pour in the vegetable stock, and then add the cilantro, cumin, and black pepper. Pour into a baking dish and cover with a tight fitted lid. Bake at 350 degrees for 30-45 minutes or until the rice is soft. |