Lemon Vodka Past

pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.

Ingredients:
8 oz pasta
1 c creme fraiche or heavy cream
1/4 c lemon vodka
Zest of 2 lemons
1/4 c lemon juice
1/2 c parmesan, grated
Pepper

Cook pasta according to package.

2 min before pasta is read stir together creme fraiche, vodka, zest, juice and Parmesan in a 12 inch skillet and heat on low. Add Pasta and stir until well coated, add pasta water to thin if needed.

Serve topped with parm and pepper.

Serves 2 – 4.

Whipped Cauliflower Parmesan 

Another winner from Skinny Taste! 

Ingredients:
1 head cauliflower, broken into forets
3 cloves garlic
1/4 c milk
1/3 c parmesan, grated
1 tbsp butter
1/4 c havarti, grated
Salt and pepper to taste

Bring a large pot of salted water with a steamer basket to a boil. Add cauliflower and garlic and cook until tender, about 10 minutes. Drain and return to the pot. Add remaining ingredients and purer with an immersion blender, or toss in a food processor and purée.

Serves 4 – 6.

Parmesan Canneles

  
These are so great with a salad or on their own.

Ingredients:
1 c whole milk
1 c flour
1 1/2 TBSP butter
1 c parmigiano
1 egg
1/4 tsp salt
1/4 tsp espelette pepper

Preheat oven to 375.

Combine milk and butter in a saucepan and bring to boil. Remove from heat and whisk in remain ingredients. Let sit for 30 minutes, whisking occasionally.

Spray a silicon canneles mold, place on a baking sheet and fill with batter. 

Bake for 45 minutes until golden brown.

Cool 5 minutes then remove from mold. Let cool 20 minutes before serving.

Makes 18 canneles.

Truffle Truffle Pasta

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One can never had too much truffle! This is truffle pasta with truffle butter, truffle shavings and truffle salt – truffle overload!

Ingredients:
8 oz truffle pasta
2 oz truffle butter
1/2 c shredded parmesan
1 TBSP truffle shavings
Truffle salt to taste
Shave parmesan

Cook pasta according to package

in a 12 inch skillet, melt butter, toss with pasta and cheese, remove from heat toss with truffle shavings and salt.

Finish with a little shaved parm.

Serves 2 – 4.

Roasted Cauliflower with Parmesan

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The cauliflower at the farmers market has been so beautiful that I’m on a bit of a cauliflower kick! This recipe is easy and oh so tasty – how can you go wrong by adding a little parm?

Ingredients:
1 head cauliflower, cut into florets
3 onions, sliced
8 thyme sprigs
4 garlic cloves, quartered
Olive oil
Salt and pepper
1/2 c Parmesan, grated

Preheat oven to 425°F.

Toss cauliflower, onion, thyme, garlic and olive oil together on a large rimmed baking sheet, spray with olive oil and season with salt and pepper.

Roast, tossing occasionally, until almost tender, 35-40 minutes.

Sprinkle with 1/2 c grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Serves 4 – 6

Grilled Zuk Salad

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This might be one of my favorite salads of all time! Grilled Zuks topped with a little cheese, nuts and fresh basil!

Ingredients:
4 – 5 Zuks slices lengthwise 3/8 thick
Olive oil
Salt and pepper
2 TBSP hazelnut oil
1 TBSP Balsamic vinegar
1/4 c chopped hazelnuts, toasted
1 c basil leaves chiffonade
1/4 c parmesan cheese

Heat bbq or grill pan on medium high.

Toss Zuks with a drizzle of olive oil, salt and pepper. Cook about 3 min per side.

Toss Zuks with remaining ingredients and serve.

Serves 2 – 4.

Ricotta Gnundi with Pomodoro Sauce

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Meatless Monday this week involved a lovely light ricotta gnundi in a divine Pomodoro sauce. It comes together pretty quick, but you do need some time for freezing the gnundi for 30 minutes – 1 hour. I use a 1 inch cookie scoop to form the gnundi, you can also use two spoons.

Ingredients:
1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
Salt
Gnundi:
16 oz ricotta
1 large egg and 1 egg yolk , lightly beaten
1/2 tsp pepper
1/2 c Parmesan, finely grated
1/2 tsp salt
1/2 c flour, plus more for dusting

Garnish:
Parmesan and toasted pine nuts

Heat oil over medium heat, add garlic and cook for 1 minute. Add tomatoes, olive oil, garlic and salt. Bring to boil then simmer for 15 minutes.

In a large bowl combine gnundi ingredients.

Place a piece of parchment on a large baking sheet, dust with flour.

Form gnundi into 1 inch balls with a cookie scoop or two spoons. Dust with flour and freeze for 30 minutes.

Bring a large pot of salted water to a boil, add gnundi and cook for 6 minutes.

Serve with sauce, Parmesan and pine nuts.

Serves 4.