Perfect for a quick weeknight meal!
Ingredients:
1 lb veal scallopine
Salt and pepper
Olive oil
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained
In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.
Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.
Serves 4.
This salad is off the hook good! And oh is easy!!
Ingredients:
1/4 c low fat mayo
1/4 c red wine vinegar
4 cloves garlic
2 tsp dijon
1 tbsp lemon juice
1/2 tsp worcestershire sauce
1/4 tsp tabasco
1/3 c olive oil
Salt and pepper
4 hearts of romaine, halved lengthwise
2 slices of bread
3 oz shaved parmigiano
Combine first 7 ingredients in a food processor and pulse to combine. With the motor running slowly add the olive oil.
Brush the lettuce and bread on both sides with olive oil.
Heat a grill over high heat. Grill bread and lettuce until crips on both sides.
Rip up bread and spread over the lettuce, drizzle with dressing and cheese.
Serves 2.
Ingredients:
3 TBSP lemon juice
4 fennel bulbs, sliced thin
1/2 c parsley, chopped
Salt
2 oz shaved parmigiano
Fill an air tight container with cold water add lemon juice. Add fennel, cover and refrigerate until ready to use.
Drain fennel, toss with just enough olive oil to coat. Toss with parsley and salt. Top with shaved cheese.
Serves 4.
2 WW PP
Nothing like being without a kitchen for 3 weeks to really inspire a cook! This my summer riff on the asparagus pesto I made in the early spring. This is the perfect pasta comfort food for a crazy Monday.
Ingredients:
1 1/2 lbs baby zucchini, sliced into 1/2 inch chunks
1/4 c pine nuts, toasted
1/2 c mint leaves
1/4 c parsley
4 cloves garlic
Zest of one lemon + 1 TBSP juice
3/4 c parmigiano
1/3 c olive oil
4 oz chopped pancetta, cooked crisp
1 lb pasta
Bring a large pot of salted water to a boil. Add Zucchini and cook 5 minutes. Remove from water and toss into food processor. Add pasta to water and cook until al dente.
Add all ingredients except pasta to Zucchini in processor, process until smooth, and salt and pepper to taste.
Remove pasta and place into a large bowl with 1/4 c pasta water, add pesto and toss. Let sit for 1 minute to allow pasta to absorb the sauce. Serve and top with pancetta.
Serves 4.
This recipe is basically bacon and eggs with pasta – the perfect comfort food. If you can’t fine guanciale, you can use pancetta. This dish is very rich, but oh so wonderful.
Fine sea salt
7 oz guanciale, cut into 1/4 inch dice
3 large egg yolks
1 cup freshly grated pecorino
3/4 cup freshly grated Grana Padano or parmigiano
Freshly ground black pepper
2 TBSP olive oil
1 lb spaghetti or whatever pasta you have on hand
Bring a large pot of salted water to a boil over high heat.
In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and pepper.
In a 12 inch skillet, combine guanciale and oil; cook over medium heat, stirring frequently, until browned, about 15 minutes.
About halfway through guanciale cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid, using a slotted spoon, add the pasta to guanciale and toss to combine. Remove from heat and Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.
4 – 6 servings.
12 WW PP per serving.
