Conchiglie Pasta with Walnut Sage Pesto
Conchiglie Pasta with Walnut Sage Pesto member submitted at the 2011 Potluck Dinner Ingredients: 2 1/2 cups (1/2 inch) cubed peeled butternut squash 3/4 teaspoon salt, divided 1/2 cup fresh flat-leaf parsley leaves 2 1/2 tablespoons chopped walnuts 2 tablespoons fresh sage leaves 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 garlic clove 1/3 cup vegetable or chicken broth 3 cups cooked pasta (about 6 ounces uncooked) 4 cups torn arugula 1/4 cup thinly sliced shallots 1/2 teaspoon freshly ground black pepper Directions: Preheat oven to 450 degrees. Arrange squash in...
Read MoreItalian Orzo Stuffed Veggies
Italian Orzo Stuffed Veggies Adapted by Farmer Dave’s from allrecipes.com Ingredients: 4 medium vegetables (peppers, summer squash or zucchini) halved and seeds removed. 2 medium tomatoes (or one can diced tomatoes) 1 pound ground turkey or beef 1 pound orzo 1 medium onion, chopped 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1 tablespoon fresh oregano (or 1 teaspoon dried) 3 tablespoons olive oil 1 teaspoon salt Directions: Preheat oven to 425 degrees. Coat a deep dish casserole with olive oil In a large pot, boil salted water for orzo; cook until al dente, following...
Read MorePork Chops Scarpariello
from Epicurious.com Ingredients: 2 sweet peppers (bell, carmen or any sweet colored pepper) 5 garlic cloves, finely chopped, divided 1 teaspoon finely chopped rosemary 3 tablespoons extra-virgin olive oil, divided 4 (1-inch-thick) bone-in pork chops (2 pounds total) 1 medium onion, chopped 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 2 tablespoons unsalted butter 1 teaspoon fresh lemon juice 1/4 cup coarsely chopped flat-leaf parsley Directions: Roast bell peppers on racks...
Read MorePerfect Tabbouleh
Adapted by Farmer Dave’s from Cook’s Illustrated Ingredients: 3 medium tomatoes cored and cut into 1/2 inch pieces or 1 pint of cherry tomatoes halved 1 cucumber, peeled and cut into 1/2 inch pieces 1/2 cup bulgur 1/4 cup lemon juice (or fresh juice from 2 lemons) 6 T extra virgin olive oil 1/8 tea cayenne pepper 1 1/2 cups chopped fresh parsley 1/4 – 1/2 cup chopped fresh mint 2 scallions thinly sliced 1 cup feta cheese (optional) Directions: Toss tomatoes and 1/4 teaspoon salt in large bowl. Transfer to fine mesh strainer, set strainer in bowl and let stand for 30...
Read MoreFennel and Kolhrabi Salad
Adapted by Brooklyn Supper from The Frankies Spuntino Kitchen Companion & Cooking Manual by Franks Castronovo and Falcinelli) Ingredients: 1 small bulb fennel, well-cleaned and trimmed 1 small, tender kohlrabi, peeled and trimmed 1/2 red onion sliced into thin half-moons 1 cup flat leaf parsley, minced zest of 1 lemon 1/4 cup olive oil 2 tablespoons lemon juice salt and pepper to taste pinch of red pepper flakes fennel leaves Directions: Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, and drizzle on the dressing, add a few...
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