Pasta and Greens with Garlic, Jalapeño & Basil
2 TBSP [real] butter 4 cloves of garlic, chopped into chunks 1 jalapeño pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) Fresh basil (large handful), chopped 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep the vegetables (chop garlic, jalapeño, greens, and basil). While pasta is cooking, melt butter in a large sauté pan over medium-low heat, and sauté chopped garlic for about 2 minutes – until just starting...
Read MoreItalian Pasta Primavera
2 TBSP pine nuts, toasted (Real) butter (a spoonful for sauteing) (or olive oil if lactose intolerant) 4 cloves of garlic, chopped into chunks 1 jalapeno pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) 2-3 oz chopped sun-dried tomatoes Fresh basil (large handful), chopped 15 grape tomatoes (give or take), cut in half Kalamata olives (as much as you’d like) 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep...
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 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 MoreGarlicky Greens
2 or 3 TBSP coconut oil, butter, or ghee 2 large garlic cloves, crushed or minced 1/8 tsp ginger powder (optional) 1/8 tsp pure salt 1 large bunch of greens, stems removed & roughly chopped freshly ground black pepper lemon wedges for serving (optional) Heat the ghee in a large saute pan over medium heat. Add the garlic, ginger (if using) & salt and saute 1 – 2 mins (try not to let the garlic brown). Add the greens & saute until cooked to your liking. Remove from pan, add black pepper & squeeze lemon over the top if desired....
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