Walnut Sauce Pasta Sauce from Liguria

                                          

Walnut Sauce Pasta Recipe from Liguria

This walnut sauce pasta is a traditional dish from Liguria in Northwest Italy. Although not as famous as pesto Genovese (basil pesto), walnut sauce is another delicious type of Ligurian pesto. It’s also just as easy to make!  Prep time 20 minutes,  Cook time 15minutes.  Servings 4

Ingredients:
200 g. shelled walnuts. (7 oz.)200 ml milk (1 cup)
2 medium slices almost stale country bread1 garlic clove peeled
25 g pine nuts (1oz)
40-50 g Parmigiano Reggiano (1.5 oz)
grated (Vegetarians should use vegetarian cheese as Parmigiano contains animal rennet.
4-5 tablespoon extra virgin olive oil.
fresh marjoram leaves
salt for pasta and to taste
freshly ground black pepper. to taste
360 g trofie pasta (12oz) or other pasta of your choice.

Directions:

Make the walnut sauce
Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).  The skins are bitter.

Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.

Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the Parmigiano cheese, pine nuts and 2 pinches of salt. 

Pulse for about 20 seconds until the sauce becomes a bit smooth.
Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.

Finish and Serve
Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.  Trofie is a narrow twisted pasta

Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.

Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.   "The Pasta Project"

Caramelized Red Pepper Spaghetti

 Caramelized Red Pepper Pasta

Cooking the peppers low and slow intensifies their flavor and inherent natural sweetness to very special effect.  

Ingredients:

2 tablespoons pine nuts

3 tablespoons extra virgin live oil

2 red bell peppers, deseeded and thinly sliced

5 1/4 oz. spaghetti

lg. pan of salted boiling water salted

2 cloves garlic, thinly sliced

Pinch chili flakes

1/4 cup picked basil leaves, more for garnish or to serve

4 tablespoons grated cheese

Directions:

Toast the pine nuts in a non-stick skillet of a medium heat 4-5 minutes.  shaking regularly until golden.  Set aside on a small plate.  Heat the oil in the same skillet over a medium-low heat and add the sliced peppers,  then lower the heat and fry gently for 25 to 30 minutes, stirring regularly until very soft.  When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted water for 10 minutes.

NOTE:  Never add salt to cold water but wait for it to come to a boil.  It will pit your pan.

Add to the skillet the sliced garlic, chili flakes and basil to the peppers and cook for 3-4 minutes until the garlic is golden.  Transfer the cooked spaghetti to the red pepper pan along with a little of the cooking water if needed.  Add the toasted pine nuts and grated cheese, tossing together.  Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve. 

 

 

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Carrot Top Pesto

Carrot Top Pesto

Our Easter dinner included roasted tri-colored carrots served with this pesto. So tasty I wanted to share this recipe.  Vibrant, herby carrot top pesto with fresh basil and hidden carrot tops make a delicious pesto  So tasty with grains, roasted vegetables, chicken, and more. Ready in just 5 minutes!  If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it’s just mildly earthy and worthy of saving in your recipe box!  Thank You Jennifer for sharing your dish and the recipe.

Ingredients:

1 cup loosely packed carrot tops, tough stems removed   

    (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)

1 ½ cups tightly packed fresh basil leaves, large stems removed

1/3 cup pine nuts (or sub walnuts, pistachios, or cashews)

2 Tbsp lemon juice

2 medium cloves garlic, peeled

1/2 tsp sea salt

2 Tbsp extra virgin olive oil (plus more as needed)

1-2 Tbsp water (plus more as needed)

Directions:

Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies — they love them!).

Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dippable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).

Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.

Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days, but will lose some of its bright green color.

Lebanese Spicy Fish With Tahini Sauce And Pine Nuts

Lebanese Spicy Snapper 

Recipe by:  Maureen Abood

Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate white-fleshed Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate whitefish to be both beautiful and the most delicious preparation.
Prep 40 minutes, Cook 6 minutes,  Servings 2
Ingredients:

For the Tahini Sauce:

1/2 cup tahini
1 clove garlic, minced
1 teaspoon salt

Juice of 1 lemon
1/4 cup cold water

For the Fish:
2 filets red snapper or other thin, white fleshed fish
1/8 teaspoon cayenne pepper
Salt and pepper
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
For Finishing:
2 tablespoons toasted pine nuts
1 tablespoon finely chopped flat leaf parsley

Directions

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.   Serves 2

Lebanese Chicken Rice Pilaf ~ Hushweh

Lebanese Chicken Rice Pilaf  ~ Hushweh

Ingredients:
For the chicken:
3 to 4 pound chicken
1 medium onion, peeled and quartered
Paprika
Granulated Garlic Powder
Kosher salt
Black pepper
For the hushweh:
1 pound ground beef or lamb
1/2 tablespoon cinnamon
Kosher salt and freshly ground black pepper
1 cup long grain white rice
6 tablespoons butter
2 cups low-sodium chicken broth
3/4 cup pine nuts or slivered almonds, toasted

Directions:
Preheat the oven to 425 degrees.

Pat the chicken dry. Place it in a large roasting pan with ½ cup of water surrounding the chicken. Stuff the onion in the cavity. Rub a couple of tablespoons of oil over the skin to coat and season lightly with paprika, garlic powder, salt and pepper.

Roast the chicken until it the juices run clear when the chicken is pierced, and the meat reaches an internal temperature of 160 degrees on an instant-read thermometer, about 1 hour. Meanwhile, baste the chicken every 15 minutes.

To toast the nuts, in a small skillet over medium heat, melt 1 tablespoon of butter. Add the nuts and cook, stirring constantly, until golden brown. Remove from the heat. Salt lightly. Try not to eat all of the nuts now—you’ve made them for the hushweh.

While the chicken is roasting, make the hushweh: In a large dutch oven or sauté pan over medium heat, cook the ground beef, using a wooden spoon to crumble it, until no trace of pink remains.

Season the beef with cinnamon, salt and pepper to taste and stir to combine. Add the rice and 2 tablespoons butter and cook, still over medium heat, stirring constantly, until the butter melts and the rice kernels are completely coated. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Do not stir while cooking.

Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove and discard the skin. Shred the chicken into bite-size pieces.

Add the chicken, 1/2 cup of the toasted nuts, remaining 5 tablespoons butter (or more, if you prefer) and plenty of salt and pepper to the hot rice mixture and stir to combine. Sprinkle with the remaining nuts and serve immediately.

Greek Yogurt And Kale Pesto Dip

Greek Yogurt and Kale Pesto Dip

This creamy yogurt dip is full of flavor. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful look and an added crunchy texture.

Ingredients:

¼ cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

Kale Pesto
3 cups (750 mL) baby kale leaves
1 large garlic clove, roughly chopped
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground pepper
1¼ cups (310 mL) Greek yogurt
2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

Directions:

For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

In a food processor, add kale, garlic, Parmesan cheese, ¼ cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe below).

Serves 4 to 6

Smoked Sea Salt Lotus Chips

Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.

Ingredients:
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt

Directions:

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.

Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.

Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.

Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

Serves 4 to 6

 

Curried Chickpeas With Cauliflower and Coconut Milk

Curried Chickpeas With Cauliflower And Codconut Milk

Notes:

There are instructions below for cooking chickpeas from scratch, which will leave you with about 6 cups of chickpeas.
If you want to use canned chickpeas, use 2 15-oz cans, drained and rinsed (about 4 cups).
Cauliflower can be cooked ahead of time (step 2) and refrigerated until ready to use.
A drizzle of harissa or chili oil at the end is nice here.
When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

Ingredients:

Instructions for soaking and cooking the chickpeas:
3 tablespoons plus 1 teaspoon kosher salt
1 pound dried chickpeas, see notes above if using canned
Few sprigs thyme
1/2 onion
for the curried chickpeas and cauliflower:
1 head cauliflower, 2 to 2.5 lbs.
1 tablespoon plus 2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, diced to yield about 1 cup
1 tablespoon curry powder
13.5 oz can unsweetened coconut milk
4 cups of cooked chickpeas or 2 cans (15.5 ounces each) chickpeas, drained and rinsed
1/4 cup raisins, golden are nice
1/4 cup toasted pine nuts, optional
1 cup finely chopped cilantro
Naan, for serving, optional

Directions:
To cook the chickpeas:
Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid. You need 4 cups of cooked chickpeas for the recipe.
To make the curry:
Cook the cauliflower: Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets about 2-inches in size — they’ll break down further when they cook with the chickpeas. You should have about 6 cups. Add the 1 tablespoon of salt and the cauliflower to the boiling water, and cook for 5 minutes, until the cauliflower is tender but not mushy. Lift out the florets with a slotted spoon, and spread on a tray or plate to cool.
Make the curry: 

Meanwhile, in a large pot over medium heat, warm the olive oil. Add the onion and curry powder and cook, stirring now and then, until the onions are softened and the curry is very fragrant, about 10 minutes.

Add the coconut milk, then fill the empty can with water and add it to the saucepan. Add the remaining 2 teaspoons salt, the cooked cauliflower, 4 cups cooked chickpeas (or the drained canned chickpeas) , raisins, and pine nuts, if using. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let simmer, stirring now and then, for about 20 minutes, or until the liquid has reduced, the cauliflower has broken down a bit, and the chickpeas taste flavorful. 

Add the cilantro and stir to combine. Season to taste with salt. Serve with naan.

 

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper. 

Pine Nut And Rosemary Brittle

 

Pine Nut & Rosemary Brittle

Pine nuts are an expensive ingredient, so it only makes sense to showcase them in whatever recipe you choose. Rosemary is an unexpected addition, but its presence is subtler than you might think. Rather than over powering, it enhances the flavor of the pine nuts and cuts through the sweetness. Serve with an after-dinner coffee or a simple vanilla affogato.

Ingredients

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

Directions:

Line a baking sheet with parchment paper or a silicone mat.

Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green colour, prep it after your sugar mixture comes to a boil.

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

1. Line a baking sheet with parchment paper or a silicone mat.

2. Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

3. Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

4. Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

5. Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green color, prep it after your sugar mixture comes to a boil.

Kale Salad

 The second most popular recipe on the blog is the Kale Salad recipe which has been visited 3,690 times.  It is a tried and true recipe and a crowd pleaser. 

TUESDAY, NOVEMBER 30, 2010

Kale Salad

Kale Salad

The favored dish at our Thanksgiving dinner was the Kale and Olive Oil Mashed Potatoes recipe which I posted Friday. I follow another blog "Elana's Pantry". This blogger posts gluten free recipes. Monday I received this recipe in an email from Elana and thought it was too nutritious and easy not to share.

***

Ingredients:

2 bunches kale

1/4 cup pine nuts

1/4 cup dried cranberries

3 tablespoons olive oil 

***

Directions: Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil.  Toss and serve . Serves 8

Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.

 

Spinach In Puff Pastry

Spinach In Puff Pastry

Ingredients:

1 box Puff Pastry (Freezer Section at Grocery Store)

4 tablespoons unsalted butter (1/2 stick)

2 cups chopped onions

1 tablespoon chopped garlic

2 (10 oz.) boxes frozen spinach, defrosted

1/3 cup chopped scallions (white and green parts)

1 cup grated Gruyere cheese

3/4 cup freshly grated Parmesan cheese

4 extra-large eggs, lightly beaten

1 tablespoon dry bread crumbs, plain or seasoned

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper,

1/2 teaspoon ground nutmeg

1/4 cup toasted pignoli (pine) nuts

1 extra-large egg with 1 tablespoon water

Directions:

Allow the puff pastry to thaw slowly or overnight in the refrigerator.

Preheat oven to 375*F Degrees.

Heat the butter in a saute pan and cook the onions, until tender.  Add the garlic and cook 1 minute more. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.  Add the onion mixture, scallions, Gruyere cheese, Parmesan cheese, eggs, bread crumbs, salt and pepper, nutmeg and toasted pine nuts.  Mix well.

Unfold one sheet of puff pastry and place on a baking sheet lined with parchment paper.  Spread the spinach mixture in the middle of the pastry leaving a one-inch border.  Brush the border with the egg wash.

Roll out the second piece of puff pastry over the spinach and seal the edges crimping them with a fork.  Brush the top with an egg wash but don't let it drip down the sides or the pastry won't rise.  

Make three small slits in the pastry, sprinkle with salt and pepper, and bake 30 or 40 minutes, until the pastry is lightly browned.  Transfer to a cutting board and serve hot.

Broccolini With Pine Nut Sauce

Broccolini With Pine Nut Sauce

INGREDIENTS:

FOR THE BROCCOLINI:

2 bunches broccolini (baby broccoli)
2 tablespoons kosher salt
2 tablespoons extra virgin olive oil
Few grinds black pepperPine Nut Sauce

1/2 cup plus two tablespoons pine nuts
1 clove garlic, green sprout removed
1/2 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons cool water
1/3 cup extra virgin olive oil
Sumac, for finishing (optional)

Directions:

Fill a wide saute pan with water to an in or two from the top (enough space to make room for the broccolini). Add the 2 tablespoons kosher salt and bring the water to a boil. Lay the broccolini in the boiling water, using tongs to submerge as much of the broccolini as possible. 

Continue to boil the water for two minutes, then turn off the heat and allow the broccolini to cook in the hot water for another 12-14 minutes for al dente.

Meanwhile, toast the pine nuts in a dry saute pan over medium low heat, stirring or shaking the pan occasionally, until they are light golden brown.

Transfer all but two tablespoons of the pine nuts to a food processor (prep size works fine for a single recipe of the sauce). Add the garlic and salt, and puree, stopping a couple of times to scrape the sides of the bowl. Add the lemon juice and then the water, stopping to scrape down the bowl as you go as you puree. 

With the processor running, slowly drizzle in the olive oil until the sauce is smooth and fairly loose. Taste and add more water or lemon juice if needed.

Remove the cooked broccolini from the pan (or pour off the water). Toss the broccolini with a couple of tablespoons of olive oil, arrange on the serving platter (if using), and top with a few grinds of black pepper.

Spoon the sauce across the center of the broccolini stems, sprinkle with the remaining two tablespoons of toasted pine nuts, and finish with a dusting of sumac, if using.

Serve the broccolini immediately.