Tag: Herbed

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

I had a craving for beets … of all weird things to get a craving! Anyway, as I was searching for a yummy beet salad recipe, I came across a recipe for Cavatelli With Brown Butter Beets, Ricotta and Pistachios.

I was intrigued; I’ve never thought to use beets as a sauce for pasta!

What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.

I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!

Ingredients:

  • 3 beets, peeled and finely grated in a food processor
  • 1 1/2 cups whole milk ricotta
  • 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
  • 1 1/2 teaspoons chopped fresh sage, plus more for garnish
  • 1 teaspoon kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 5 tablespoons unsalted butter
  • 1 16 oz box gemelli (or other pasta of your choice)
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped pistachios

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Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.
Ingredients
Shrimp:
  • 3/4 cup panko, divided
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 large egg whites, lightly beaten
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
Chive Aioli:
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup canola mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon paprika

Roasted Asparagus and Tomatoes:

  • 1 pound asparagus, trimmed
  • 1/2 cup grape tomatoes
  • 1/3 cup sliced shallots
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Continue reading Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

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