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.
Serve chicken with pasta.
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
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.
1 c raw macadamia nuts, soaked for 8 hours
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.
This dish was from Eating Well and it is amazing!!
- ½ c breadcrumbs, toasted
- 1 tbsp chopped fresh parsley
- ½ tsp grated lemon zest
- 4 c cauliflower florets (1 small head)
- 1 c raw cashews
- 8 oz fettuccine
- 4 c lightly packed thinly sliced kale
- 3 tbsp lemon juice
- 2 tbsp white miso
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
Bring a pot water to a boil.
Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.
Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!
1 package Trader Joe’s Frozen Cauliflower Gnocci
2 tbsp olive oil or butter
1/4 c gluten free or regular bread crumbs
Spray a small pan with olive oil and toast the bread crumbs over medium heat.
In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.
This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!
- 7 oz pack of Wonder Noodles, rinsed
- 1 package Daiya Alfredo Sauce
- 1 7 oz bag spinach
- 4 oz sautéd mushrooms
- 1/2 container TJs toasted tomatoes
In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.