Chicken Bow Tie Pasta

Chicken Bow Tie Pasta

Bow Tie Pasta is also called Farfalle which is the Italian word for butterfly.  This quick dish will feed 4 to six.

Ingredients:  

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

Directions:
In a 6-qt. stockpot, cook pasta according to package directions.

In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat.

In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.

Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Roasted Cauliflower, Chickpeas and Dates. ~ Sheetpan Dinner

Roasted Cauliflower, Chickpeas and Dates

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet). Torn Medjool dates are added near the end of roasting, adding irresistible bites of slightly crisp, caramelized sweetness. While the oven works its magic, tahini is whipped until creamy to act as the bed for the main ingredients and bring all the Middle Eastern-inspired flavors together. If you don’t mind using another pan, toasted pine nuts make for a fabulous garnish.

Ready in 45 minutes.
Ingredients:
1 large cauliflower (or 1½ pounds medium-sized cauliflower florets)
7 fat garlic cloves4½ tablespoons extra-virgin olive oil, divided, plus more for the dates Kosher salt (such as Diamond Crystal) and black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 6 Medjool dates ½ cup tahini, well-stirred 2 tablespoons freshly squeezed lemon juice, plus more to taste ½ teaspoon ground cumin 1 to 2 teaspoons Aleppo pepper (or ¼ teaspoon crushed red pepper) 4 tablespoons ice cold water, plus more as needed 1 big handful flat-leaf parsley, chopped Warm pita, for servingDirections:                                                                                       Arrange racks in the top third and in the bottom third of the oven. Heat the oven to 425 degrees. 

• Prep the cauliflower: Cut out the core from the cauliflower, then cut into medium florets, ideally cutting in half through the stem so you end up with a flat surface on one side. Smash down on 6 of the garlic cloves with the back of a chef’s knife to remove the peels and lightly flatten. 

  Transfer florets and smashed garlic to a large bowl. Drizzle with 3 tablespoons of olive oil, rubbing it into the florets’ nooks and crannies. Season with 1 teaspoon salt and several grinds of pepper until well seasoned. Spread out on a rimmed sheet pan, flat sides facing down.

  Prep the chickpeas: Pat the chickpeas dry with a towel, then transfer to the large bowl and toss with the remaining 1½ tablespoons olive oil, 1¼ teaspoons salt, and lots of black pepper. Spread out on a second rimmed sheet pan in a single layer. Save the bowl for the dates. 

  Roast the chickpeas on the top rack of the oven and the cauliflower on the bottom for 20 minutes, until the bottoms of the florets and garlic are nicely browned (if your oven runs hot, check the cauliflower at 15 minutes). 

  Meanwhile, tear the dates into pieces (not too small) and discard the pits. Add to the large bowl, toss the dates with just enough oil to lightly coat, then sprinkle with a pinch of salt. 

  After 20 minutes, remove both pans. Shake the pan of chickpeas around. Toss the cauliflower and flip the garlic pieces (if the garlic is soft and golden brown on both sides, remove and set aside). Scatter the dates across the pan of cauliflower. 

  Return to the oven, but switch the pans’ locations (i.e., cauliflower goes on the top rack). Roast for 7 to 10 minutes, until the cauliflower is tender and nicely browned, the dates are browned in spots and even a little charred, and the chickpeas are crisp and golden (if you want the chickpeas to be really crunchy, roast them for 5 to 10 minutes longer).

  While everything roasts, make the tahini whip: Finely grate the remaining clove of garlic into a medium bowl. Add the tahini, lemon juice, cumin, Aleppo pepper, ¼ teaspoon salt and 4 tablespoons ice water. Stir with a fork until thick and very creamy yet spreadable (see Tip). Taste, adding more lemon juice for brightness or salt to taste. 

  Assemble: Spread the tahini whip onto the bottom of a serving platter (or 4 shallow plates). Top with the roasted cauliflower, dates and chickpeas. Scatter the parsley on top and serve with warm pita.
  TIP
  The tahini whip is meant to have a thick, spreadable consistency, but if you prefer a looser consistency, use ⅓ cup tahini. You can also make the tahini whip several days in advance and store in the fridge, though you’ll want to whisk in more water, as it thickens considerably.

Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

Asparagus Wine Pairing.

Asparagus Wine Pairing

To choose a wine to serve with asparagus, the best choice would be to select a Riesling, probably one with just a hint of sweetness and a good acid backbone. Other options might include a Sauvignon Blanc, Grüner Veltliner, Pinot Gris or a Sparkler: stellar cool climate wines. 

The choice of a white wine will then dictate the elements in the rest of the meal.

 

To begin, prepare a salad of mixed greens, goat cheese, toasted walnuts and a very light vinaigrette. (Riesling is often wine of choice by chefs looking for something that works with salad greens, so it works well here too.)

 

Then for the entrée, chicken is something that is complemented by Ohio's most widely grown vinifera.  A baked herb-roasted or grilled chicken breast with garlic and garnished with fresh thyme will be both attractive on your plate and very enjoyable to taste.

Side dishes might include some creamy Parmesan risotto (the acid backbone in the Riesling will cut both the starch and creaminess). Either grill or roast the asparagus, drizzle a bit of olive oil, gently sprinkle some sea salt and squeeze just a bit of lemon juice on the top.

Add some warm, crusted sour dough bread with fresh herbed butter.

Chia Seed Smoothie

Chia Seed Smoothie

Ingredients
1 cup (140 grams) frozen raspberries
1 cup (140 grams) frozen strawberries
1 tablespoon (15 grams) chia seeds
1 tablespoon (16 grams) peanut butter
1 tablespoon (20 grams) raspberry jam

1 cup (237 ml) cold water

Directions
Place all ingredients into the jar of a blender.
Blend on high speed until perfectly smooth.
Pour into a glass and serve right away.

Notes
A generous amount of frozen fruit forms the base of this delicious smoothie. Here I've used frozen raspberries and frozen strawberries, but you can actually make this smoothie with any combination of frozen fruits that you like.

I love using a little bit of natural peanut butter for flavor, creaminess, and staying power. If PB doesn't work for you for any reason, you can: substitute another nut or seed butter, use two tablespoons of raw oats or cooked oatmeal, or substitute a rich plant-based milk like soy milk for the water.

When making smoothies with tart berries like raspberries, I typically add a tablespoon of jam to take the edge off and layer in a touch of additional sweetness. You can leave it out if you prefer, with no further changes to the recipe. If using different fruits, you can match the jam flavor if you like. I almost always keep a jar of raspberry jam and a jar or apricot preserves in the fridge for various culinary applications. One or the other is usually a good fit in a smoothie.

It's up to you whether to soak chia seeds before using them. Like all seeds, nuts, and legumes, chia seeds contain phytic acid, which can bind with some nutrients and make them less bioavailable. Soaking the seeds in the fridge for 24 hours before consuming helps remove it. But you absolutely don't have to, and I typically don't. From a culinary perspective, the seeds will do just fine in your smoothie as-is.A high-speed blender like a Vitamix or Blendtec makes so many kitchen tasks easier and better, but you absolutely don't need one to make a basic smoothie like this one.

If you're using a regular blender, you may want to blend in two steps. You can add the water and chia seeds first and blend until the seed are incorporated to your satisfaction. Then add the rest of the ingredients and blend until smooth.

All smoothies are at their best shortly after blending, and here, the chia seeds will continue to absorb liquid and thicken the smoothie over time. But if you need to make yours in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.

Pistachio Basil Pesto

Pistachio Basil Pesto.

Pistachio pesto is a fun twist on the classic basil pesto! The rich, bright flavor of pistachios shines through with just a handful of other ingredients. Homemade pesto is so much better than store-bought and comes together in minutes!

Ingredients:

2 cups fresh basil leaves

3 garlic cloves

1 teaspoon Kosher salt

1/3 cup raw pistachios, raw or roasted

1/3 cup parmesan cheese, grated  

Directions:
In the bowl of a food processor, add the basil, garlic, and salt. Process until the ingredients are finely chopped, stopping to scrape down the bowl a few times as you go.

Add the pistachios and process until they are finely ground, again stopping to scrape down the bowl as you go. You can leave the nuts more coarsely ground if you prefer. 

With the processor running, add the oil in a steady stream through the drip hole in the top of the processor. Process until the pesto is glossy and fairly smooth. Stop and scrape down the bowl once or twice.

Transfer the pesto to an airtight container and store in the refrigerator or freezer. When you're ready to use the pesto, stir in the parmesan cheese just before serving.

• ▢ 2-3 cups fresh basil, about 40 leaves

IL 

Cherry Lavender Lime Mocktail Spritzer

 

Cherry Lavender Lime Mocktail Spritzer

The sweetness of cherries, the aromatic floral taste of lavender and the tang of lime juice with sparkling water over ice adds up to a refreshing drink with some of our favorite flavors of the summer. Just add mezcal to make it a cocktail.

Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Rancho Gordo Zipper Cream Peas

Rancho Gordo Zipper Cream Peas

Just as heirloom beans were a revelation after growing up with commodity beans, heirloom varieties of peas have opened up worlds of flavors we never knew existed. We were wrong. Peas are not beans, but they are worthy of your admiration, especially when they are as good as Zipper Cream field peas. The first bite of Zipper Creams is nice, a little like traditional Black Eyed Peas, but all of a sudden, a wonderful nutty glow takes over, and so far, everyone has been happy, even those who think they dislike Black Eyed Peas. We don't want to oversell them but we like them very much and they are staying in the Rancho Gordo family.
Ingredients:
1/2 lb uncooked Rancho Gordo Zipper Cream Peas, picked over and rinsed (you will use 1/2 cup cooked peas for this recipe and save the remaining for another use)
1 tbsp finely diced onion
1 bay leaf
1 sprig thyme
2 to 3 parsley stems
12 oz unsalted butter (softened)
1/2 tsp Kosher salt
1/2 tsp sherry vinegar
2 to 3 drops Liquid Smoke
Olive oil for serving
Sliced bread or cornbread for serving
Directions:
If time allows, soak peas for about 3 hours.  Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente tender but still holding their shape.  Drain, cool, and reserve 1/2 cup for the butter (save the rest in the refrigerator or freezer for another use.

Cut butter in pieces and let it soften to a smooth pomade consistency. Transfer to a stand mkixer with a paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked peas gradually, mixing gently. The goal is a partially broken texture _ some peas fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature with bread or cornbread. Serves 8 to 10

Sweet Corn Polenta With Sour Cream And Crushed Strawberries

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tasteslike the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.
Serves 4-6

Ingredients:
6 ears fresh corn, shucked
3 tablespoons unsalted butter
Kosher salt
Crushed strawberries, for serving (recipe above)
Sour cream, for serving
Directions:
Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.  A suggestion: freezing the cob of corn before grating.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)
Crushed Strawberries  makes about 2 cups

If you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires.
Ingredients:
1 pound strawberries, husked

⅓ cup sugar
⅛ teaspoon kosher salt
¼ teaspoon sherry vinegar
Directions:
Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher.

Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting