Spaghetti Aglio e Olio

Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
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Carrot Top Pesto

Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
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Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Stars & Stripes Caprese Salad

Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
  1. In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
  1. Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
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Whole Wheat Pasta with Swiss Chard

Recipe adapted from Melissa Clark, New York Times

Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. In a large skillet over medium heat, melt the butter
  2. Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
  3. Add the garlic and cook 1 minute
  4. Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
  5. In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
  6. Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
  7. Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
  8. Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
  9. Toss with chard mixture and breadcrumbs
  10. Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
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Pea-Shoot Salad with Warm Cream Dressing

Recipe adapted from MarthaStewart.com

Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
  2. Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
  1. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
  2. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
  3. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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