Pesto Cauliflower Bowl

cauliflower rice :
  • 1/2 head cauliflower (cored, cut into small florets)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
  • 2 garlic cloves (peeled)
  • 2 cups chopped swiss chard leaves (packed)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup parmesan cheese (plus shaved for garnish)
  • 1/4 cup flat parsley leaves (plus leaves for garnish)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
  • For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
  • To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
  • Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!

Nigella Lawson’s Linguine with Lemon, Garlic, and Thyme Mushrooms

cups (8 ounces) finely sliced cremini or button mushrooms
1/3 cup extra-virgin olive oil
tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
small clove garlic, minced
lemon, zested and juiced
sprigs fresh thyme stripped to give 1 tsp leaves
pound linguine or other pasta shape

bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.  Serves 4 to 6

Shrimp Scampi Dip

  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Shrimp and grits from www.saveur.com/

1 cup white or yellow stone-ground grits
34 cup grated cheddar
14 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
12 cup broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
12 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

Baked garlic parmesan potoato wedges

  • 3-4 large russet potatoes cut into wedges
  • 4 tbsp obaked-parmesan-potato-wedges-5live oil
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • ½ c shreddded parm
  • OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
  1. PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
  2. PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
  3. PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND

 

Kale Salad With Apples and Cheddar from NY Times

  • 4 cups very fine31recipehealthnew-articlelarge-v2ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

 

Parmesan-Butternut Squash Gratin from Phyllis Keating

downloadCrispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

butternut squash (2 1/2 lb)
1/4 cup butter or margarine
large cloves garlic, finely chopped
1/4 cup  panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Pasta e fagoli (pasta and bean soup) from Mario

  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.

 

Cauliflower Gratin from 12tomatoes.com

  • 422533034_xl tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 3/4 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Pinch cayenne pepper
  • 1 large head cauliflower, cut into 1-inch florets
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
    1. Preheat the oven to 375 degrees F
    2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
    3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
    4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
    5. Spray an 8×11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
      1. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
      2. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.

 

 

Easy And Elegant Asparagus Tart from 12tomatoes.com

  • 1 (17.3 Asparagus-Swiss-Tart-Resizedoz) package frozen puff pastry, thawed
  • 1 1/2 pounds asparagus
  • 3 cups assorted cheese, grated (2 1/2 cups swiss, 1/2 cup parmesan)
  • 2 tablespoons honey dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish
    1. Preheat oven to 400º F and line a large baking sheet with parchment paper.
    2. Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.
    3. Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)
    4. Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
    5. Remove from oven and let cool 2-3 minutes, then brush honey dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.
    6. Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.
    7. Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagus is tender.
    8. Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!