Posts Tagged ‘tomatoes’

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Slow Cooker White Bean and Sausage Cassoulet

January 25, 2016

This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.

Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.

20160107 Cassoulet

You will need:

  • 1 lb sausage, uncased (I used mild Italian)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
  • 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
  • 3 c low-sodium chicken stock
  • 3 t fresh thyme, de-stemmed and roughly chopped
  • 1 Parmesan rind (optional)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
  2. Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
  3. Mix in the white beans, diced tomato, chicken stock and thyme.
  4. Add the Parmesan rind if using.
  5. Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread and your favorite salad.
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