Linguini w/ Broccoli & Garlic
butter, ghee, or extra virgin olive oil lots of garlic crushed red pepper (optional) 1 large head of broccoli 1 lb whole grain pasta pure salt & freshly ground pepper to taste Boil water for the pasta. In the mean time, chop broccoli into bite size pieces & set aside. Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes. Shake in some crushed red pepper (if using). Add pasta to the boiling water with 1 TBSP of salt and cook until al dente. Add broccoli & continue sauteing for 3 – 5 minutes (may need to add...
Read MoreFettuccine w/ Pine Nut Sauce
1 cup pine nuts 1 TBSP sweet white miso 2 cloves garlic, quartered 2 tsps umeboshi vinegar 1 tsp brown rice syrup (or 1 or 2 drops of liquid stevia) 1/4 cup extra-virgin olive oil 3 TBSP (more or less) water 8 oz whole grain pasta While pasta is cooking, place nuts, miso & garlic in a food processor. With motor running, slowly add all the liquid ingredients, except water, and process until blended. Add water in small amounts to adjust the consistency, keeping the sauce fairly thick. Drain noodles (do not rinse) and toss immediately with sauce & serve. Makes 2 or 3 servings....
Read MoreFettuccine w/ Mascarpone Toasted Walnuts & Basil
1/2 cup chopped walnuts 3 TBSP butter 2 TBSP chopped fresh basil (or more) 1/2 cup mascarpone cheese (Italian cream cheese) pure salt & freshly ground black pepper 1 pound whole grain fettuccine Boil water for pasta. Place walnuts in a skillet over medium heat, and toast, shaking the pan occasionally to turn the nuts (until fragrant, about 5 mins).Transfer to a separate bowl. Melt butter in the same skillet. Add the nuts & basil & cook just until heated through. Add salt (1/2 tsp give or take) and pepper to the walnut mixture & stir to combine. Place the mascarpone in a...
Read MoreBroccoli Rabe Pasta
2 TBSP butter, ghee, or extra virgin olive oil 3 large garlic cloves, minced 1/2 tsp crushed red pepper flakes (or more!) 1/2 cup julienne cut, sundried tomatoes (packed in oil), drained 1 big bunch of broccoli rabe, blanched 3 TBSP pine nuts, toasted (optional) 1/2 lb whole grain pasta salt & pepper to taste Toast pine nuts in a small, dry skillet until lightly browned. Transfer nuts to a small bowl to cool & set aside. Remove & discard the stems from the broccoli rabe & wash the greens. Blanch the broccoli rabe by placing in boiling water (add 2 tsp of salt w/ the...
Read MorePasta Fagiole
Just one of many ways to make this type of dish…. butter, ghee, or extra virgin olive oil 1 large onion, chopped garlic (however much you like), cut into chunks 1/4 tsp crushed red pepper (or more) 4 carrots, chopped 4 celery stalks, chopped 32 oz veggie or chicken broth 2 cans cannelini or great northern beans handful of parsley, chopped (optional) 1 lb whole grain pasta (elbows or small shells work well for this) pure salt & freshly ground pepper to taste While the water for the pasta is heating up, prep veggies. Heat butter or oil in large saute pan & cook onions, gently,...
Read MoreBaked Mac & Cheese
5 & 1/2 TBSP butter 1 cup whole milk, half & half, or heavy cream 8 oz sharp cheddar cheese (or whatever type of cheese you prefer) 1 tsp pure salt 1 pound small shells (or other small pasta shape) pinch of ground nutmeg 1/2 tsp ground mustard (optional) 1/2 tsp cayenne pepper (optional) 1/3 cup plain bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese (or regular parmesan) Preheat oven to 400 degrees. Use 1/2 TBSP of the butter to grease a 9×13 inch baking dish & set aside. Dice 4 TBSP of the butter & place in a large bowl (big enough to fit the pasta). Pour the...
Read MoreSpinach & Roasted Red Pepper Pesto
For the Pesto: 2 cups packed spinach leaves 1/2 cup packed parsley leaves 1/2 cup walnuts 1 small garlic clove 1/2 cup extra virgin olive oil 1 tsp pure salt Place spinach, parsley, walnuts & garlic in a food processor (a blender won’t work). Process until finely chopped (stopping to scrape down sides as needed). While motor is running, gradually pour in olive oil and salt. Serve over whole grain pasta topped with roasted peppers (or use for sandwich spread). For the Peppers: 1 or 2 red peppers Preheat broiler on high. Cut peppers in half lengthwise discarding the seeds &...
Read MoreSummer Pasta w/ Raw Arugula & Tomatoes
4 cups arugula leaves (stems removed) 3 TBSP butter, ghee, or extra virgin olive oil 2 medium garlic cloves, crushed or minced 3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped pure salt freshly ground black pepper 1 pound whole grain pasta Boil water for pasta. Wash & dry arugula. Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta. Heat the oil in a skillet. Add garlic & saute over medium heat about 2 mins. Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are...
Read MoreRed Wine, Red Bean & Portobello Ragout
2 TBSP coconut oil, butter, or ghee 1 cup diced red onion 4 garlic cloves, thinly sliced 7 fresh sage leaves, chopped 2 large portobello mushrooms, washed, stems removed, caps sliced 1 tsp paprika 1/4 tsp cayenne pepper (or more!) 1/2 cup dry red wine 1 (14 oz) can whole peeled tomatoes w/ their juice, chopped 1 (15 oz) can kidney beans (or pintos, or adzukis) 2 tsps tamari/soy sauce 1/4 cup gruyere cheese for garnish (optional) 2 TBSP chopped fresh parsley for garnish (optional) In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking. Add the onion, garlic,...
Read MorePenne w/ Tomatoes, Rosemary & Balsamic
3 TBSP extra virgin olive oil 1 medium onion, minced (or chopped) 1 tsp minced fresh rosemary leaves 1 28 oz package whole plum tomatoes, drained & chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 lb whole grain penne or ziti 2 tsps balsamic vinegar Boil water for pasta. Heat oil in a large saute pan and add the onion, sauteing over medium heat until translucent – about 5 mins. Stir in the rosemary & cook for 30 seconds to release its flavor. Add the tomatoes, salt & pepper and simmer until the sauce thickens – about 10 mins. Cook pasta until al...
Read MoreSpaghetti w/ Tomatoes, Olives & Capers
3 TBSP extra virgin olive oil 3 medium garlic cloves, minced or crushed 1/2 tsp crushed red pepper flakes 28 oz package whole plum tomatoes, drained & chopped 1/2 cup good quality black and/or green olives, pitted & chopped 1 TBSP drained capers, rinsed 1/2 tsp pure salt 1 pound whole grain spaghetti Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins. Add the tomatoes, olives & capers. Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins. Add salt. Cook...
Read MorePasta Salad w/ Eggplant, Tomatoes & Basil
2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil &...
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