FARMER'S MARKET PASTA
1 lb fresh or frozen pasta. (I used a frozen cheese tortellini)
1/4 cup olive oil
2 T pine nuts, chopped
1 T parsley, chopped
1 T fresh rosemary, chopped
1 T fresh sage, chopped
1 T fresh basil, chopped
1 pint of cherry or grape tomatoes, cut in half or fourth depending on your size preference
Cook the pasta in boiling water until done.
Throw everything else together in a bowl and toss. I leave the tomatoes until the rest of the mixture is tossed fairly well so the tomatoes will keep their shape.
If the sauce is a little too dry for your taste, add more oil.
Toss with pasta and season with salt and pepper.
Easy Peasy!
Paula's Duck Egg Omelet
1 lb fresh or frozen pasta. (I used a frozen cheese tortellini)
1/4 cup olive oil
2 T pine nuts, chopped
1 T parsley, chopped
1 T fresh rosemary, chopped
1 T fresh sage, chopped
1 T fresh basil, chopped
1 pint of cherry or grape tomatoes, cut in half or fourth depending on your size preference
Cook the pasta in boiling water until done.
Throw everything else together in a bowl and toss. I leave the tomatoes until the rest of the mixture is tossed fairly well so the tomatoes will keep their shape.
If the sauce is a little too dry for your taste, add more oil.
Toss with pasta and season with salt and pepper.
Easy Peasy!
Steak and Potato Salad
Makes two meal-sized salads
½ lb of eye of round steak from Lifeline Organic (price $5.54 and it provided leftovers)
1 ½ c fingerling potatoes (cut in half or left whole if very small)
2 T plus 2 tsp olive oil
Juice of 1 lemon
Shavings of Parmesan cheese
Chopped Romaine lettuce (enough for two meal-size salads)
Heat oven to 450 degrees
Place fingerling potatoes on a rimmed baking sheet and toss with 2 tsp of olive oil and salt and pepper.
Roast potatoes for 15 minutes shaking pan a few times to roast the potatoes evenly.
While the potatoes are roasting, season both sides of the meat with salt and pepper.
Heat 1 T of olive oil in a cast-iron (preferred) or non-stick skillet and cook the meat for 6 to 8 minutes depending on how rare you like your steak, turning halfway through the process.
Once the steak is done, take it out of the pan and let it rest a few minutes before slicing.
Place roasted potatoes in a bowl with the lettuce and toss with 1 T of olive oil and the juice of one lemon.
Place the mixture on plates and lay slices of the steak on top.
Garnish with shaving of Parmesan cheesePaula's Duck Egg Omelet
6 duck eggs whipped fluffy
2 Tbs heavy cream
1/4 Spanish sweet onion
1/4cup green pepper
1/4 cup finely chopped mushroom of choice
1/2 cup grated parm cheese
Add heavy cream to duck eggs and incorporate.
2 Tbs heavy cream
1/4 Spanish sweet onion
1/4cup green pepper
1/4 cup finely chopped mushroom of choice
1/2 cup grated parm cheese
Add heavy cream to duck eggs and incorporate.
Pour 1/2 of the mixture into non-stick omelet pan and cook over low heat until bottom and sides hold their shape.
Sprinkle onion, green pepper, and mushrooms throughout.
Pour remaining duck eggs on top and fold.
Cook until done and tender.
Finish with a generous amount of Parmesan cheese and allow to melt completely.
Slide to your plate and enjoy! YUM!
1 2/3 oz Whistling Andy's cucumber gin
2/3 oz sweet vermouth
2/3 oz dry vermouth
pour all ingredients into a cocktail shaker with ice. Shake and pour into a cocktail glass. Garnish with a twist of lemon.
Squash Pita Pizza
4 cups of butternut squash (or about 1 pound), roughly cubed
1 red onion, sliced
4 oz goat cheese
4 whole wheat pitas
Several leaves of fresh basil, cut into strips
Handful of fresh spinach leaves
Olive oil
Spread out the squash and onion on a roasting pan, drizzle with olive oil and roast at 400 degrees for 30 minutes. Stir the mixture a few times during the roasting process so it will cook evenly. In the meantime, place the pitas on a baking sheet, drizzle with oil and cook just long enough to get them a little crispy, about 5 minutes. Once the squash and onion mixture is done, spread it on the pitas mashing it slightly so the squash is no longer in big chunks. Top each pizza with crumbled goat cheese and the spinach leaves and place back in the oven just long enough for the cheese to melt, about 5 minutes. Top the pizzas with the basil strips and serve.
Crepes (you can buy decent crepes at the store but isn't everything better when you make it yourself? Plus you know exactly what goes into them.)
1 cup all-purpose flour
1 T sugar
1/4 tsp salt
1 1/2 cups whole milk
4 eggs
3 T unsalted butter, melted
1 tsp lemon zest
Combine all ingredients in a blender and blend until smooth, about 15 seconds. Let batter sit for at least 15 minutes at room temperature. Melt a little butter in a large non-stick skillet. Pour 1/3 cup of batter into the pan and swirl immediately to cover the bottom. Cook the crepe about 2 to 3 minutes. Carefully slide a rubber spatula under the edges of the crepe, peel up then quickly flip it over. Cook on the other side for about one more minute. As the crepes finish, layer them on a plate with a piece of wax paper in between each one. They will keep for a few days covered in the refrigerator if you don't finish them all.
Filling:
1 small butternut squash peeled and cut into 1/2 inch chunks, about 1lb.
1 red onion sliced
olive oil
salt and pepper
1 container of Almatheia Organic Dairy Chevre (pretty much any flavor will work)
Preheat oven to 450 degrees
Pile the squash and onion into a baking pan. Drizzle with olive oil and season with salt and pepper. I don't measure the olive oil but you want to use enough so that all the pieces have some oil on them but not so much that they are swimming in it. Roast the vegetables for about 20 minutes stirring once halfway. You can alter the time depending on how soft you want the vegetables.
Assembly:
Spoon 1/2 cup of the filling onto a crepe and top with a tablespoon of goat cheese. Wrap up each crepe and place them on a baking sheet (preferably lined with parchment paper) into a 350 degree oven to melt the cheese for 5 minutes.
Enjoy!
