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