Lemon Chive Langoustine Orzo Salad

This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.

8 oz orzo or small pasta

1 lb langoustines, shrimp or bay shrimp cooked

4 c snap peas, cut into bite size pieces

1 lb asparagus, steamed and cut into small pieces

1/4 c olive oil

1/4 c minced chives

1 tbsp dijon

Zest and juice of one large lemon

Salt and pepper

Cook orzo according to package.

Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.

Serves 6.

Spaghetti Squash Casserole

This recipe and easy, healthy and yummy!

– 2 – 3 lb spaghetti squash, cut in half and seeds removed

– 1 lb ground beef or pork

– 1 shallot, sliced thin

2 cloves garlic, minced

1 1/2 tsp italian seasoning

Salt and pepper

1 28 oz can diced tomatoes

1 c shredded fontina cheese

Basil for garnish

Preheat oven to 400. Place squash on a pan and roast for 30 – 40 minutes until soft.

In a 12 inch skilled, add ground meat, shallot and garlic, cook over medium heat until the meat is browned. Stir in seasoning and tomatoes and cook for 20 min on low until thicker.

Shred the spaghetti squash and add to sauce. Stir well and top with cheese. Bake for 15 minutes until bubbly and cheese is melted l.

Top with basil and serve.

Serves 4 – 6.

Pressure Cooker Gnocchi Bolognese

This is so easy and a one pot meal – win win!

  • 2 oz diced pancetta
  • 1 onion, chopped
  • 2/3 c celery, chopped
  • 2/3 c carrot, chopped
  • 1 lb ground beef
  • Salt and pepper
  • 1/8 tsp nutmeg
  • 28 oz can crushed tomatoes
  • 1 bay leaf
  • Ricotta
  • Fresh basil or pesto

Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.

Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.

Serve topped with ricotta and basil or pesto.

Serves 6.

Penne with Spicy Vodka Sauce

So quick and easy, how have I not made this before?

  • 1/8 c olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt
  • 28 oz crushed tomatoes
  • 1/2 lb pasta
  • 2 tbsp vodka
  • 1/2 c heavy cream or creme fraiche
  • 1/4 c chopped parley

In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.

Cook pasta according to package.

Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.

Serves 4.

Skinny Cauliflower Mac and Cheese

I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.

  • 12 oz cauliflower florets
  • 12 oz pasta
  • 1 1/2 tbsp butter
  • 1/4 c flour
  • 2 c milk
  • 1 c low sodium veggie broth
  • 2 c grated lite cheese – I used TJs Mexi blend
  • 1/4 c panko
  • 2 tbsp Parmesan cheese

Preheat oven to 375. Spray a 9×13 pan.

Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.

In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.

Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.

Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.

Serves 8. 9 ww pp.

Pasta with Truffle Butter

I love truffles! And Oregon truffles are quite affordable and available at the grocery store! This is a simple and delicious dish!

  • 1/2 lb pasta
  • 2 tbsp truffle butter (I use Trader Joe’s)
  • 1/2 g parmigiano or hard Italian truffle cheese, finely grated
  • Truffle salt
  • 1 truffle, thinly sliced

Cook pasta according to package.

In a 12 inch skillet, melt butter. Add pasta and toss to coat. Stir in the cheese, sprinkle with truffle salt and stir.

Divide between bowls and shave truffle onto pasta.

Serves 2 – 4.

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Chicken with Mustard and Tarragon

This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.

  • 4 slices pancetta
  • 4 chicken breasts
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 bottle dry white wine
  • 1/2 c mustard
  • 1 2/3 c half and half
  • 1/2 c minced tarragon
  • 8 oz tagliatelle pasta

Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.

In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.

Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.

Meanwhile cook the pasta according to package.

Remove chicken from sauce, remove toothpick and tent with foil.

Add pasta to the sauce, toss to coat and cover for 2 minutes.

Serve chicken with pasta.

Serves 4

Air Fryer Crispy Ravioli

This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.

  • cooking spray
  • 1 c panko breadcrumbs
  • ¼ c grated Parmesan cheese
  • ½ tsp Italian seasoning or herbs de Provence
  • 1 large egg
  • 1 tbsp water
  • 1 fresh ravioli
  • 2 cups low-sodium marinara sauce

Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

Bake the ravioli until golden brown and crispy, about 15 minutes.

Serve the ravioli with the sauce and more Parmesan, if desired.

Serves 4 -6

Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.