Pappardelle with Cabbage, Prosciutto and Sage

My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes)
Ingredients:
1 package of pappardelle
1 tablespoon olive oil
Salt and pepper, to taste
1/2 onion, chopped
1/2 a head of cabbage, chopped
1 cup low sodium chicken broth
1/4 pound thinly sliced prosciutto torn into smaller pieces
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes.
While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt.
Stir in the prosciutto, butter and chopped sage. Cook while stirring until the butter melts.
Spoon over the pasta and serve.
So I’m not going to run out to the supermarket and buy all the cabbage they have to offer. But this dish was actually quite tasty. The sage and prosciutto were a great complement to the cabbage. My only complaint is I have no clue why the recipe called for pappardelle. I found it to be super difficult to eat with such thick pasta. If you plan on making this, go for another type of pasta that can still grab some of the prosciutto, cabbage and sage in every bite.

Beet and Carrot Chips with Tzatziki

I came across a recipe for beet chips recently and was intrigued. It seemed relatively easy, didn’t involve frying the beets (I don’t have a deep fryer, and the idea of deep frying something kind of makes me sick), and appeared to be a great way for me to use some of the beets I received in my CSA share. I decided to bring it a step further and try to make carrot chips at the same time as well as a dip to go with them. I had both normal beets and white beats so I was really hoping this would turn out colorful!
The tiny ones are carrots, the others are red & white beets

Ingredients for chips:
2 white beets
2 red beets
2 large carrots
Salt and pepper to taste
2 cups water
2 cups sugar

Ingredients for tzatziki:
1 container of Greek yogurt (I used 0%)
1/4 cup fresh chopped dill
Juice and zest of 1 lemon
2 garlic cloves, minced
1/2 a cucumber, finely chopped
Salt and pepper to taste

To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.

When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.
I used raw sugar, which is why it’s brown
Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.
Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.

Mix in the Greek yogurt.

Cover and refrigerate until the chips are done.

Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.

The beets and especially the carrots really shrink up, so if you can, use quite large beets and carrots.  I think mind turned out too tiny for my liking. I also think I sliced them a bit too thin, they really don’t seem like they’d stand up to the dip too well.
they are fun looking though!

Place the chips in a bowl and serve with the tzatziki. Enjoy!

 
This recipe makes a whole lot of tzatziki, probably more than you’ll use on the chips. Tzatziki is great with pita chips, as a condiment on grilled meats, stuffed grape leaves, and crudites so you’ll have plenty of options to use the rest of the dip.
Beet and Carrot Chips with Tzatziki
Cuisine: Appetizer, Sides, Vegetarian
Author: I Can Cook That
Ingredients
  • Ingredients for chips:
  • 2 white beets
  • 2 red beets
  • 2 large carrots
  • Salt and pepper to taste
  • 2 cups water
  • 2 cups sugar
  • Ingredients for tzatziki:
  • 1 container of Greek yogurt (I used 0%)
  • 1/4 cup fresh chopped dill
  • Juice and zest of 1 lemon
  • 2 garlic cloves, minced
  • 1/2 a cucumber, finely chopped
  • Salt and pepper to taste
Instructions
  1. To begin, combine the water and sugar in a saute pan and bring to a boil. While the mixture is heating, peel the beets with a vegetable peeler. Chop off most of the leaves on top, but leave a bit to use as a handle when using the mandoline slicer.
  2. When the liquid has boiled, remove from heat and add the beets to the liquid. Let sit for 15 minutes.
  3. Preheat the oven to 325 degrees. While the beets are soaking, use a mandoline slicer to thinly slice the carrots. After 15 minutes, remove the beets, dry them off with a paper towel, and thinly slice with the mandoline slicer. Arrange on a baking sheet sprayed with cooking spray and season with salt and pepper.
  4. Cook for 40 minutes or until they begin to crisp slightly. While the chips are baking, prepare the tzatziki. Combine the chopped dill, lemon, zest, garlic, cucumber, salt and pepper in a medium sized bowl.
  5. Mix in the Greek yogurt.
  6. Cover and refrigerate until the chips are done.
  7. Allow the chips to cool on the baking sheet for about 10 minutes after removing them from the oven. Carefully remove from the baking sheet.
  8. Place the chips in a bowl and serve with the tzatziki.
3.1.09

Capellini with Clams and Saffron

I am a huge Top Chef fan. So much that my parents bought me the Top Chef cookbook a few years back. However, when I moved, I stored it away and completely forgot about it. I recently found the cookbook again and came across Ilan’s dish: Fideos with Clams and Saffron. My CSA share this week came with broccoli, cauliflower and onion so I thought this would be a perfect way to use these ingredients. Note: I switched up the way this recipe was cooked, used less cream, and added onions and Parmesan. Otherwise, the recipe is pretty close to the original printed version.
Ingredients:
  • 1/2 pound capellini pasta
  • 1 cup heavy cream
  • 1 large pinch of saffron threads
  • 1/2 a medium sized onion, chopped
  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • Olive oil
  • Salt and pepper, to taste
  • 6 garlic cloves, peeled and left whole
  • 2/3 cup white wine
  • 2 dozen clams
  • 1 tablespoon Parmesan cheese
  • 1 teaspoon chopped fresh parsley

Continue reading Capellini with Clams and Saffron

Seared Salmon with Basil Oil

Yes. Another salmon recipe. I can’t help it, I love the stuff. And when you are able to purchase a salmon fillet that looks as gorgeous as this one did, you have no choice but to keep it simple and let the natural delicious salmon flavor shine through. This recipe takes less than 20 minutes, and can be made even more quickly if you make the basil oil the day before.
Ingredients (serves 4):
1 tablespoon butter
1 tablespoon olive oil
1 pound salmon fillet, skin still on
Salt and pepper, to taste
Basil oil
1/2 cup fresh basil, firmly packed
1/4 cup olive oil

Continue reading Seared Salmon with Basil Oil

Pesto Pasta Salad

I am in a pasta salad making mood, so I decided to make one more batch for this weekend. I already made one pasta salad for this weekend, but I have a bunch of these ingredients on hand from other recipes and I don’t want them to go bad over the long weekend. I used a recipe from My Recipes as a base and substituted ingredients I already had, and ended up with this Pesto Pasta Salad!

Ingredients for the pesto:
1 or 2 bunches of packed fresh basil
1 bunch of packed fresh parsley
4 garlic cloves, minced
Juice and zest from 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup walnuts (or toasted pine nuts)
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Ingredients for the salad:
1 box gemelli or other short pasta
1 small container plain 2 percent Greek yogurt
1 pint cherry or grape tomatoes, halved
3 small cucumbers, sliced
1 red onion, chopped
1/2 cup feta cheese

 

Cook the pasta according to the “al dente” directions on the package. Drain and run under cold water. Set aside.

To make the pesto, combine the basil, parsley, garlic, lemon juice, lemon zest, salt, pepper and walnuts in a food processor. (I ended up being just short of 1/3 cup walnuts, so I also added in a few toasted pine nuts.) Blend until smooth. Pour in olive oil and blend until there is a thick paste. Add the Parmesan and combine until blended. Add more salt and pepper, to taste.

Prepare all of your vegetables. After chopping the red onion, run it under cold water to remove some of the bite. Slice your cucumbers and halve your tomatoes.

Combine the pesto and Greek yogurt in a large bowl.

Add the pasta and vegetables and toss to coat.

Because I am making this for the weekend, I only made a tiny batch fully mixed so I could taste it. The pesto mixture is so so creamy that you honestly might not even need the feta. The tomatoes and red onions add a wonderful contrast to the pesto and the cucumbers add a nice crunch to the salad. I will try to take some photos this weekend of the fully assembled salad, but if it is anything close to what I just sampled, I think my friends will be happy.

 

Print
Pesto Pasta Salad

Total Time: 15 minutes

Yield: 8 servings

Ingredients

    Pesto:
  • 1 or 2 bunches of packed fresh basil
  • 1 bunch of packed fresh parsley
  • 4 garlic cloves, minced
  • Juice and zest from 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup walnuts (or toasted pine nuts)
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
    • Salad:
  • 1 box gemelli or other short pasta
  • 1 small container plain 2 percent Greek yogurt
  • 1 pint cherry or grape tomatoes, halved
  • 3 small cucumbers, sliced
  • 1 red onion, chopped
  • 1/2 cup feta cheese

Instructions

  1. Cook the pasta according to the “al dente” directions on the package. Drain and run under cold water. Set aside.
  2. To make the pesto, combine the basil, parsley, garlic, lemon juice, lemon zest, salt, pepper and walnuts in a food processor. (I ended up being just short of 1/3 cup walnuts, so I also added in a few toasted pine nuts.) Blend until smooth. Pour in olive oil and blend until there is a thick paste. Add the Parmesan and combine until blended. Add more salt and pepper, to taste.
  3. Prepare all of your vegetables. After chopping the red onion, run it under cold water to remove some of the bite. Slice your cucumbers and halve your tomatoes.
  4. Combine the pesto and Greek yogurt in a large bowl.
  5. Add the pasta and vegetables and toss to coat.
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Italian Pasta Salad

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It’s almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach.
I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom’s version.

Ingredients:

  • 1 box of tri-colored pasta
  • 1 can of pitted black olives, sliced
  • 1 package of cherry or grape tomatoes
  • 1/2 cup corn kernels
  • 1/2 can of black beans, rinsed
  • 6 mozzarella balls, halved
  • small jar of artichoke hearts, chopped
  • 1 onion, chopped
  • 1 jar roasted red peppers, roughly chopped
  • Italian dressing (recipe below)

Ingredients for Italian dressing:

  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder
  • 2 tablespoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 1 teaspoon salt
  • 1/2 cup white wine or rice vinegar
  • 1 1/3 cup olive oil or canola oil

Continue reading Italian Pasta Salad

Roasted Beets with Tahini

There is a restaurant in Philadelphia called Zahav that serves modern Israeli food. I went there for my birthday last December, and am still thinking about their tasty hummus and absolutely fantastic salatim, a selection of 8 little salads that you scoop up with their house baked laffa. All of the salads were really delicious, but the pureed beet salad was by far the happiest surprise offered. So when my CSA share came with beets this time around, I knew exactly what I was going to make… or try to make at least. I basically made a hummus, substituting in roasted beets for the chickpeas. My version is probably not all that close, to the one served as Zahav but I’m still happy with the results.
Ingredients:
1 bunch of beets (mine came with 5)
2 tablespoons tahini
The juice and zest of 2 lemons
2 garlic cloves, minced
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper, to taste
Walnuts, for topping

To roast the beets, preheat your oven to 450 degrees. Remove the tops, wash to remove all dirt, and arrange on a baking sheet. Drizzle with the olive oil and add a generous amount of salt.
Cook for 40 minutes or until you can easily stick them with a fork. My beets were on the smaller side, so you may need to up the time to 1 hour.
Allow to cool completely. Remove the skin of the beets by rubbing them with a paper towel. This is surprisingly easy, I promise.

Roughly chop the beets.

Add the beets, tahini, lemon juice, lemon zest, cumin, garlic, salt and pepper to a food processor.

Process until smooth.

Transfer to a serving dish and top with chopped walnuts. Serve with cucumbers, pita, broccoli, cauliflower, or anything else you’d like to dip in this lovely little dish.
If you’d prefer, you can add in a can of rinsed chickpeas to make a beet hummus. Another alternative would be to add some Green yogurt, to taste, to make a creamier version of this dish. Enjoy!

Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds

I had some left over goat cheese from my Orecchiette with Swiss Chard, Red Peppers and Goat Cheese dish. When I was looking for recipes, I came across this one for Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds from Cooking Light. I had no clue how seafood and goat cheese would be together, but was willing to find out!
Ingredients:
  • 1 (16 oz) box linguine
  • 1/4 cup breadcrumbs
  • 1 (4-ounce) package log-shaped goat cheese
  • 1 tablespoon olive oil
  • 1 medium (~1 cup) onion, chopped
  • 4 garlic cloves, minced
  • 4 plum tomatoes (~2 1/2 cups), roughly chopped
  • 1 teaspoon sugar
  • 3/4 teaspoon crushed red pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 cup thinly sliced fresh basil

Continue reading Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds

Sauteed Pea Tendrils

Pea tendrils (or pea shoots) are the leaves from a snow pea plant. They have a bit of a spinach-pea taste, delicate and very tasty. Before receiving them in my CSA share, I just thought they were used in a stir fry or as a topping. But these little guys are really delicious in a simple saute.

Ingredients:
Pea tendrils
1 teaspoon olive oil
3 garlic cloves, smashed and cut in half
Salt, to taste

Heat the olive oil in a saute pan over medium-low heat. Add the garlic cloves and cook for 2 minutes, until sizzling but not browned.
You can either remove the garlic, or keep it in there to add more garlicky flavor. Add the pea tendrils and salt to taste.
Saute for 1-2 minutes until slightly wilted but still maintaining its shape. That’s it! So simple, so yummy.

Cilantro Lime Hummus

I can never have enough hummus, it is one of my favorite snacks (although I tend to eat so much of it, it’s not really a snack!) I’ve had hummus on the brain for a while now. Be Well Philly must have read my mind, because they posted this great Cilantro Lime hummus recipe that I just had to try. As a plus, cilantro came in my CSA share this week!

Ingredients:

  • 1 garlic scape, roughly chopped (or 2 cloves garlic)
  • 1/4 cup extra virgin olive oil
  • 1 14-oz. can of chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 1/2 cup tahini
  • 1/2 bunch fresh cilantro
  • Juice and zest of 2 limes

Continue reading Cilantro Lime Hummus

Roasted Red Pepper Hummus

I think I’m on a hummus kick. Or maybe I’m feeling particularly lazy dinner-wise this week, and hummus is a quick and easy thing to make. Whatever the reason, it is hummus overload on this website. I have a good feeling no one is complaining though. One of the most appealing things about hummus is how versatile it is. Here is my version of roasted red pepper hummus.
Ingredients:
1 (15 ounce) can chickpeas, drained
1/3 cup tahini
The juice and zest of 1 lemon juice
1 jar of roasted red peppers (about 3 peppers)
1 garlic scape, chopped (or 2 garlic cloves)
1/4 teaspoon cumin
Salt and pepper to taste
For dipping:
Grape tomatoes
Pita bread
Cucumber

First, prepare your red peppers. Remove the peppers from the jar. Take two of the peppers and roughly chop. You will use these in the actual hummus. Finely chop the remaining red pepper as a topping for the hummus. Set the finely chopped red pepper aside.
Combine everything (chickpeas to salt and pepper) in a food processor.
Blend until smooth.
Top with some of the remaining red pepper. Serve with pita, cucumber slices, or tomatoes.
Roasted red pepper hummus is one of my favorite. It always ends up tasting so smooth and creamy, it makes me so happy.  The tiny addition of cumin gives a light heat to the hummus which I really enjoy. If you’re not a fan, feel free to omit the cumin. I loved the scapes in this hummus. Raw minced garlic can sometimes be overbearing in hummus, so the subtlety of the scapes was perfect.

Truffled Roasted Potatoes

I was so excited to receive red potatoes in my CSA share this week. I love roasted red potatoes with fresh herbs, but I had a little bit of white truffle oil left that I wanted to use. I found this recipe for Truffled Roasted Potatoes from Cooking Light which sounded delicious.

Ingredients:
1 small container of red potatoes, washed and quartered
2 tablespoons olive oil
2 garlic scapes, chopped
Salt and pepper, to taste
1 tablespoon white truffle oil
1 teaspoon each of chopped fresh thyme leaves, sage leaves, and rosemary

Preheat your oven to 450 degrees. Wash your red potatoes thoroughly, but gently. (The skin of red potatoes is fragile). I used a little brush to lightly buff off the dirt under warm running water.

before
after

Cut the potatoes into wedges: quarters for the larger potatoes, and halves for the smaller potatoes, and arrange on a cookie sheet.

Drizzle olive oil over the potatoes and sprinkle with garlic scapes, salt and pepper.

Bake at 450 degrees for 30 minutes or until the potatoes are brown and slightly wrinkled.

While the potatoes are cooking, chop your thyme, sage, and rosemary. Combine.

Remove the potatoes from the oven, drizzle with truffle oil, and sprinkle with the herb mixture.

This was fantastic. I honestly couldn’t stop eating the potatoes. Truffle oil is such a great ingredient, although it is a bit of a splurge. Truffle oil is usually added at the end of a dish, the oil is too delicate to be subjected to high heat. A little bit of truffle oil goes a long way though so do not overpour! When I make this recipe in the future, I plan on using normal minced garlic (2-3 cloves), the garlic scapes were quite burnt from the oven so I didn’t get any of the garlic taste from them. Boo.

Lemon Broccoli

I’m not going to lie. Broccoli is not my favorite vegetable. I have a tendency to pass over it for more favored choices. But I received broccoli in my CSA half share this week, so I decided to give it another try. I used this recipe from Oxmoor House as a starting point, and adapted the recipe for my tastes.
Ingredients:
  • 1 head broccoli, cut into bite-sized florets
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • Juice and zest from 1 lemon
  • 1/4 cup grated Parmesan cheese

Continue reading Lemon Broccoli

Orecchiette with Swiss Chard, Red Peppers and Goat Cheese

My CSA share came with Swiss chard this week. I wasn’t in the mood to do another leafy green side, so I looked for a recipe that incorporated the Swiss Chard within the main dish. I found this recipe in the Health section of the New York Times and thought it was worth a try.
Ingredients:
1 bunch of Swiss chard, stemmed and washed
1 tablespoon extra virgin olive oil
2 red bell peppers, finely diced
Pinch of red pepper flakes
2 garlic scapes, thinly sliced
Salt
1 teaspoon chopped fresh marjoram
1 box of orecchiette
4 ounces goat cheese, crumbled

To begin, boil a pot of water over high heat. While the water is coming to a boil, prepare your Swiss chard. Add ice water to a bowl. When the water boils, add salt and the Swiss chard.
Boil for 2 minutes and remove using a slotted spoon and transfer to the ice water.
Reduce the heat of the leftover boiling water to a simmer. Drain the chard and squeeze the excess water out. Chop the Swiss chard and reserve.
In a saute pan, heat the olive oil and add the finely chopped peppers and a pinch of crushed red pepper. Cook for 8 minutes, stirring often.
Bring the pot of water to a boil again. Add the pasta, cooking until al dente as directed on the box. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
In the saute pan, add the garlic scapes and salt, stirring to combine.
When combined, add the chopped Swiss chard and marjoram.
Stir and lower the heat to warm.  Add the 1/2 cup of pasta water and stir in the goat cheese.
Add the orecchiette to the mixture and serve.
This was a nice alternative to the normal pasta with tomato sauce. The orecchiette helped catch some of the Swiss chard, peppers, and goat cheese so definitely use this type of pasta or another kind that can catch the ingredients. This made so much pasta, it will also be my lunch tomorrow. I have a feeling this will be better the next time around!

Paella

I wanted to challenge myself this weekend, so I decided to try to make paella. I don’t own a paella pan, and I honestly have no idea how to cook paella, so this should be quite the experience. I used a mixture of a recipe from Tyler Florence and one from Cooking Light, keeping my personal taste in mind.
Ingredients:
2 Spanish chorizo sausages, thickly sliced
1 Spanish onion, diced
4 garlic cloves, minced
3 tablespoons parsley (fresh if you have it)
1 (15-ounce) can whole tomatoes, drained and roughly chopped
1/2 teaspoon paprika
2 cups rice, whatever you have (long, short, doesn’t matter)
2 quarts plus 2 cups water
1/3 cup flour
1 cup dry white wine
2 cups chicken broth
1 teaspoon saffron threads
1 (8-ounce) bottles clam juice
1 dozen littleneck clams, scrubbed
2 pounds mussels, debearded and scrubbed
Olive oil
Salt and pepper, to taste
1/2 cup sweet peas, frozen and thawed (optional)
Lemon wedges, for serving (optional)

Begin by cleaning and de-bearding the mussels. I couldn’t handle doing this, so thankfully my boyfriend was willing to help.
That wiry-looking thing on the right side of the mussel, that’s the beard. To remove, pull towards the hinge part of the mussel and tug.
yuck
The beards won’t hurt you if you eat them, but they don’t look particularly appetizing. Scrub the mussels to remove any gook that might be left on them. Discard any mussels that are open or cracked. Do the same with the clams. Put the clams and mussels in a mixture of 2 quarts water and 1/3 cup flour for 20 minutes. This helps to remove any sand that may still be in the mussels and clams.
Add the chicken broth, 2 cups water, 1 cup white wine, clam juice and saffron to a pot over medium heat. Simmer, without boiling, then reduce to low to keep warm.
Heat a tablespoon olive oil over medium-high heat. Place the cut chorizo in the pan and cook until browned. Remove and set aside.
Reduce the heat to medium and add the chopped onions, garlic and parsley. Cook for 2 to 3 minutes.
Add the tomatoes and paprika and cook for 5-10 minutes until fragrant.
Add the rice, stirring to coat the rice.
Pour in the saffron broth, simmering for 10 minutes.
Add chorizo, clams and mussels, tucking the clams and mussels into the rice.
Cook for 15 minutes without stirring, until the rice is fluffy and you can smell the rice at the bottom beginning to toast. (This is known as socarrat… paella is supposed to have a toasted bottom.)
Remove from heat and allow to rest for 5 minutes (it will be really, really hot). Serve with lemon wedges and peas if desired. Season with salt and pepper if needed.
I have to give myself a little pat on the back for this one (as well as my boyfriend for his wonderful de-bearding skills). Although I was craving a bit more saffron taste, this dish really turned out well overall. It is quite a bit of work, but it produces a whole lot of food, at least 8 servings. As always, don’t eat any clams or mussels that don’t open. A bunch of my clams didn’t open, kind of a bummer. I also think the next time I make this, I would reserve the liquid from the tomatoes and add that in as well for a little extra flavor.
All Gone.
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