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Creamy Lemon Pasta With Spinach And Peas

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1 cup frozen peas
¾ cup cream
½ teaspoon red pepper flakes — I used less maybe 1/4 tsp.
2 garlic cloves — peeled and smashed
4 cup baby spinach — stems removed
1 ½ teaspoon grated lemon zest
3 teaspoon lemon juice
1 lbs dried pasta — such as farfalle or casarecce, cooked
Freshly grated Parmesan

Simmer peas, cream, red pepper flakes, and garlic in a skillet over low heat for 5 minutes, covered. Add spinach and cook until wilted, uncovered, stirring as necessary. Remove from heat and add lemon zest and juice, season with salt to taste. Toss with cooked pasta. Serve with freshly grated Parmesan

Easy and very tasty!!

Mushroom Stew — Deborah Madison

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A wonderful and filling stew. We often serve it with an Herb Pilaf and Broccoli with a Paprika-garlic Sauce for a very complete meal. Mushroom Stew adapted from The Savory Way by Deborah Madison Serves 4

Notes: I thought the sauce was too sweet, next time add less sugar. To reduce the sweetness I added garlic, 1 tbsb. fish sauce, more tofu and some swiss chard.

The Sauce
2 Tbsp. Dijon-style mustard
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar–use less
3/4 cup (~200 ml) dry red wine
1 Tbsp. soy sauce
freshly ground pepper

Combine all the ingredients in a bowl and set aside.

The Vegetables
1 1/4 lb. (~1/2 kilo) mushrooms (combination of chantrelle, oyster, shitake, domestic button)
2 Tbsp. butter
1 onion, diced
salt
1 large red bell pepper,
diced 1/4 lb. (~125 mg) tofu cut into small cubes
chopped cilantro or parsley for garnish

Halve or quarter the larger fresh mushrooms. Melt butter in a large, heavy-bottomed pan, add the onion, salt lightly, and cook over medium heat for 3-4 minutes or until the onions are transparent. Add the mushrooms and the peppers and cook for a few minutes, stirring often, until the mushrooms begin to color; then add the sauce. Add the tofu and simmer slowly until the sauce has reduced and thickened, about 40 minutes. Serve in soup plates with rice or noodles and garnish with cilantro or parsley.

Green Bean and Tomato – River Cafe

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8-16 oz egg tagliatelle
1lb green beans
6 plum tomatoes
2 oz parmesan
1 garlic clove
1 cup heavy cream
3 tbsp basil leaves

Top and tail the green beans, cook in boiling salted water until tender, then drain.
Cut the tomatoes in half and chop the flesh coarsely. Season

Peel the garlic and mince, add to the cream and bring to a boil. Season and add the tomato, green beans, and basil. Stir to combine. Grate the Parmesan.

Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.

Pasta — Hali Taylor

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For pasta:

1 1/2 cup ap flour

2 large eggs

1/2 tsp salt

2 tbsp water

to make in food processor:  Blend flour, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it.  Transfer to a floured surface and let stand, covered with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

to make by hand:  Mound flour on a work surface, preferably wooden, and make a well in center.  Add eggs, salt, and water to the well.  With a fork, gently beat eggs and water until combined.  Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry.  Knead dough until smooth and elastic, 8- 10 minutes.  Cover with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl.  Set roller of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl.  Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through.  Dust with flour if necessary to prevent sticking.  Turn dial to next(narrower) setting and feed dough through rollers with out folding.  Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting.  Dough will be a smooth sheet about 23 inches long and 4 inches wide.

Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet.  BRush egg wash around each mound, forcing out air.  (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds,  LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it.  Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.

Bring a 6-8 quart pot of salted water to a boil.  Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes.  Transfer with a slotted spoon to a colander.

 

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Ricotta Ravioli Filling

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15 oz ricotta

3-4 pequillo peppers, chopped

red pepper flakes to taste

chives, chopped

opt feta cheese

1 egg

1/4-1/3 cup Romano and/or parmesan

1/2 cup mozzarella

salt and pepper

chopped parsley

Blend all together.

Thank you to Patty Foust for recipe from Gardiner, Mt

Wild Mushroom Ravioli Filling

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  • 1 ounce dried porcini or dried mushrooms
  • 1 cup hot water
  • 1/4 cup olive oil, plus more for serving
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1-2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
  • 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper, plus more for serving
  • pinch of fresh thyme
  • pinch of fresh thyme, for serving
  1. In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
  2. In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.

Thai Peanut Salad Dressing — Tina

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1/4 – 1/2 C peanut butter

1 lime, juiced and zested

2 1/2 t sesame oil

1.5  tsp fish sauce

1 T seasoned rice wine vinegar

2 T soy sauce

3 T honey

2 cloves garlic, roughly chopped

1 T minced ginger

1/2 C roughly chopped cilantro

1/4 C vegetable oil

1/4 t kosher salt

2-3 t chili oil – I substituted 1 tsp sirracha

I used the following: Grated carrots, chopped red onion, red pepper julienned

Once the dressing is made, the salad is open to whatever you want to throw into it. I had a partial bag of grated carrots, partial bag of shredded cabbage (the type you use for cole slaws), a red and a yellow pepper that I cut julienne, and some radishes, ditto, plus the rest of the cilantro, chopped fine.

Cooked up a pound of linguini noodles, cooled them down.  And tossed everything with liberal amounts of the dressing.

 

Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta – 4 servings

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3 ounces baby arugula (about 2- 3 cups) OR lettuce

5 ounces feta cheese, crumbled

3 tablespoons olive oil

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt and freshly ground black pepper

15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice (may substitute 1 jarred roasted red pepper, drained, then cut into 1/2-inch dice; 3/4 cup)

1 teaspoon ground cumin

1/4 teaspoon smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoons chopped fresh thyme (from about 6 sprigs)

2-4 pita breads

Toss the arugula/lettuce with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Let sit for 5 minutes.

Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture.

Serve as stuffed pita sandwich or salad.

To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you’re hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture.  Serve immediately.

To serve salad, arrange lettuce feta salad on plate and put salad over.  Serve toasted pita halves with salad.

Washington Post recipe.

Salmon, asparagus and pasta salad

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½ lb un-cooked salmon fillet, I used leftover cooked salmon

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces asparagus cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons white wine vinegar

¼ tsp salt

¼ tsp pepper

1 garlic clove, minced

1 teaspoon Dijon mustard

2 scallions thinly sliced

1/4 cup chopped fresh Italian parsley

1 tablespoons capers, drained


Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.


Cook pasta according to package directions, adding asparagus during last 5 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Lemony Asparagus Pasta – Serves 2-4

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4 – 8 ounces penne pasta (1 1/2 c.) I used +/- 8 oz. linguine
1/2 bunch asparagus — trimmed & cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoon whole-grain mustard
2 teaspoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoon minced garlic-I used less
1 teaspoon minced fresh tarragon — or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese — divided

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.