- 4 ripe tomatoes, large dice
- 1 1/2 to 2teaspoons coarse kosher salt
- 12 ounces spaghetti or any pasta you like
- 10 cloves of garlic
- 1 cup basil, cut into ribbons
- 3 ounces butter, cut into three chunks
- Olive oil, as needed
- Season the tomatoes with the salt and toss them well.
- Put a big pot of water on to boil.
- Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
- Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
- Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
- Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
- Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Serves 2 to 4
- 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
- 2 carrots, shredded
- 2 cucumbers, seeded and shredded
- 4 green onion, chopped
- 1½ cups fresh bean sprouts
- ⅓ cup chopped cilantro
- ½ cup fish sauce
- ½ cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
- In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated
Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.
How to Grill Salad
If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.
Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.
*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.
- 1½ cups farro
- 2 red bell peppers, cut into ½-inch wide strips
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1½ teaspoons minced fresh garlic (1 large clove)
- 1 large English cucumber, seeded and cut into ½-inch dice
- 1 pint cherry tomatoes, sliced in half lengthwise
- ¾ cup minced red onion
- ½ cup chopped fresh parsley
- ½ cup pitted Kalamata olives
- 8 ounces feta cheese, ½-inch diced
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Meanwhile, place the red pepper slices on a half sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
Add the cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.
10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese
- Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
- In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
- Store in an air-tight container for up to 1 week.
2 leeks, white and light green parts only, washed and finely chopped
9 cups puréed peeled Italian tomatoes
3 cups veggie stock
9 slices (¾”-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
2 tbsp. chopped basil leaves
Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3-4 cloves garlic
- 1 pound sliced mushrooms
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon salt
- 5 cups water, stock or milk
- 1 pound spaghettiuncooked
- 2-3 tablespoons butter
- 3/4 cup cream cheese
- 3 ounces finely grated parmesan
Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.
Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.
Stir in the butter, cream cheese and parmesan. Serve immediately.
If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!
- 1/2 cup Soy Sauce, Low Sodium
- 8 cloves Fresh Garlic Minced
- 8 Tablespoons Canola Oil
- 5 Tablespoons Pure Sesame Oil
- 4 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons Sugar
- 1 teaspoon Hot Chili Oil
- Hard Boiled Eggs
Whisk sauce ingredients together in a measuring cup and set aside.
Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water Dump in sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 0 minutes. When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.
Remove cooking pot from Pressure Cooker and dump into a big serving bowl. Toss with scallions and drizzle with Toasted Sesame Oil. Serve.
If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes. If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.