Penne with Rainbow Chard, Italian Sausage and Fresh Mozzarella

-Bring a pot of salted water to boil.

-Add 1# penne pasta and cook according to package directions until it is just tender.

-Slice 4 spicy Italian sausages into rounds.

-Cook stirring often until browned, about 5-7 minutes.

-Cut 1 bunch of rainbow chard into thin ribbons.

-Chop up the stems into small pieces.

-Add to the sausage along with the following:

¾ tsp fennel seeds

Cook for 6-8 min.

-Then add 1 pint sungold cherry tomatoes cut in half.

-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.

-Cut a tub of fresh mozzarella balls into small slices.

-Serve with the following:

Chopped basil

A sprinkle of red pepper flakes

-Top with the sliced mozzarella and serve.

Penne with Kalamata Olives, Feta and Greens

-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.

-Bring a large pot of salted water to boil.

-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.

-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.

-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.

-Drain off water reserving ¾ cup of the water.

-Return pasta to pot, add greens and 3 TBS olive oil and toss.

-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.

-Add enough reserved pasta water to moisten.

-Season with salt and pepper.

-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.

Penne with Escarole, Sungold Cherry Tomatoes and Romano Cheese

-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds.

-Chop up 1 fennel bulb.

-Melt 1 TBS of butter in a large sauté pan.

-Add the sausage and fennel and cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with ½ tsp fennel seeds.

-Sauté another 8 minutes.

-Add the pasta to the sausage and fennel and mix.

-Halve ½ pint of Sungold cherry tomatoes or chop up 2 slicing tomatoes.

-Add to the pasta and toss gently.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.

Penne with Escarole, Italian Sausage, Sun-Dried Tomatoes and Romano Cheese

-Bring a pot of salted water to boil.

-Add 1 pound penne pasta and cook according to package directions until just tender.

-Slice 4 spicy Italian sausages into rounds. Cook stirring often until lightly browned, about 5-7 minutes.

-Cut 1 head of well-washed escarole into thin ribbons.

-Add to the sausage along with 1 sliced leek and 3/4 tsp fennel seeds.

-Sauté another 6-8 minutes.

-Then add 3 TBS thinly sliced oil packed sun-dried tomatoes and cook for 3 more min.

-Season with salt and pepper and serve with grated Romano cheese and a sprinkle of red pepper flakes.

Penne with Eggplant and Ricotta

-Cook 1 pound penne pasta in a large pot of boiling salted water until al dente, according to package instructions.

-Drain pasta; return to pot.

-Cut 2 long thin eggplants into 1 inch chunks.

-Put in a large bowl and fill the bowl with cold water and some ice cubes.

-Let the eggplant soak for 10 minutes, then drain and pat dry with a clean kitchen towel.

-Slice 4 cloves of garlic into thin slices.

-Cut 1 pound of tomatoes into ½ inch chunks.

-Heat 4 TBS extra virgin olive oil in a large skillet over medium heat.

Add the following:

¼ tsp crushed red pepper

The sliced garlic

-Cook, stirring often for about 2 minutes.

-Add eggplant to skillet; season generously with salt and pepper.

-Cover, and cook until eggplant begins to release juices, about 5 minutes.

-Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

-Add the following to the pan:

2 TBS tomato paste

The diced tomatoes

1/4 cup water

-Cook, stirring, until softened, about 5 minutes.

-Chop up a handful of flat leaf parsley leaves.

-Toss sauce and basil with pasta; gently reheat if necessary.

-Top each serving with a spoonful of whole milk ricotta and garnish with more parsley.

Pearl Barley Pilaf with Root Vegetables

-Bring 2 cups broth and 1 tsp sea salt to boil in medium saucepan.

-Mix in 1 cup pearl barley, rinsed, drained. 

-Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes.

-Drain barley.

-Peel and chop into small cubes until you have 1.5 cups, any of the following:

celery root

parsnips

carrots

rutabaga

-Dice 1 small onion.

-Dice then sauté 4-6 strips of bacon in large pot over medium heat until brown and crisp. 

-Using slotted spoon, transfer bacon to paper towels.

-Pour off all but 3 TBS drippings from pot.

-Add cubed vegetables and the onion and sauté 12-15 minutes until vegetables are soft.

-Add the barley, along with:

2 tsp fresh lemon juice

a pinch of dried rosemary

-Stir 2 minutes.

-Mix in bacon; season with ssea alt and pepper.

Pear Fennel Walnut Salad

-Toast 1/3 cup walnut halves in 1 tsp butter over low-ish heat until lightly browned.

-Trim the top and bottom off of 1 fennel bulb. Cut in half lengthwise and slice very thinly.

-Core 2 Bartlett pears and slice them very thinly (you can also peel them if you like).

-Juice 1 lemon.

-In a large bowl, toss fennel and pear with 1 TBS of the lemon juice.

-Whisk 3 TBS walnut oil, the remaining lemon juice and ½ tsp salt to combine.

-Arrange fennel and pears on 4 to 6 plates and drizzle each plate with dressing.

-Sprinkle walnuts on top and serve immediately.

Peanut Sauce with Sautéed Greens

Serve over or sautéed Summerfest Komatsuna, bok choy, kale or rainbow chard.

-To make the peanut sauce, put 3 heaping TBS of unsweetened peanut butter into a small saucepan over medium heat.
-Add 1 tsp red or green Thai curry or chili paste.

-Open a can of coconut milk and add a splash to the peanut butter/chili mixture. Stir over low hear until incorporated.

-Then add half of the can of coconut milk, 3 cloves of chopped garlic, 2 tsp soy sauce, 1 tsp rice wine vinegar and stir until smooth. Serve this sauce over top of the cooked greens.

To make the greens, heat 2 TBS olive oil in a large pan. 

-Add 1 bunch chopped greens.

-When the greens are wilted, about 5-7 minutes, taste for salt and add a tiny pinch of red pepper flakes.

Peach and Burrata Salad with Basil and Balsamic Honey

This really may be the best salad on the planet! Burrata are fresh mozzarella balls that are filled with a blend of cream and mozzarella.

-Add 2 TBS Balsamic vinegar and 1 TBS honey to a small saucepan.

-Cook over medium low heat stirring often until it reduces by more then half.

-Toast 3 TBS pine nuts over medium low heat for 4-5 minutes until lightly toasted.

-Cut 1 container of Burrata cheese into bite size pieces.

-Spread out on a serving platter as best as possible.

-Slice 2-3 peaches into thin wedges and place on top of the Burrata.

-Take 10 large basil leaves and place one on top of the other in a stack.

-Roll up and then cut into thin strips.

-Sprinkle the basil over the peaches along with the toasted pine nuts and a TBS of good extra virgin olive oil.

-Then spoon the Balsamic honey over top and serve (or hide in a closet and eat it all yourself!).

Pasta with Summer Squash, Arugula, Capers and Goat Cheese

-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.

-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).

-Cook, according to package directions until al dente, then drain and return the pasta to the pot.

-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.

-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.

-Transfer the squash to a plate and then repeat with the remaining squash.

-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.

-Zest 1 lemon and then juice it. Set aside.

-Then add the capers, lemon zest, some freshly ground black pepper and the squash.

-Stir constantly until heated through, about 30 seconds.

-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.

-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.

-Gently toss together and taste for salt and pepper.

-Serve with a generous sprinkle of crumbled chevre style goat cheese.

Pasta with Roasted Cauliflower, Fresh Parsley and Breadcrumbs

-Preheat oven to 475 degrees, with racks in upper and lower thirds.

-Set a large pot of salted water to boil.

-Cut 1 cauliflower into bite sized pieces.

-Chop up 1 fennel bulb, a few stalks of celery and 5 cloves of garlic.

-On a rimmed baking sheet, toss cauliflower, fennel, celery and garlic with 2 TBS olive oil; season with sea salt and pepper.

-Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

-Meanwhile, in a food processor, combine 4 slices white sandwich bread with 2 TBS olive oil; pulse until coarse crumbs form.

-Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

-Cook 1 pound pasta (Orecchiette? Cavatappi?) in boiling water until al dente.

-Reserve ½ cup pasta water; drain pasta and return to pot.

-Chop up ¼ cup parsley and grate up ¼ cup Parmesan cheese.

-Add cauliflower mixture, Parmesan and parsley to the pasta; toss to combine.

-Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.

-Serve topped with breadcrumbs and more Parmesan.

Pasta with Roasted Broccolini, Arugula and Prosciutto

-Cut 1 bunch of broccolini (stems and all) into smallish florets.

-Preheat oven to 425°F.

-Lay out broccolini in a roasting pan, coat with olive oil and sprinkle with salt and pepper.

-Roast until just lightly browned and cooked through, about 15 minutes.

-Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).

-While water is heating, pulse 4 cloves garlic, 5 large sage leaves and 4 ounces prosciutto together in a food processor until coarsely chopped.

-Once broccolini has browned lightly, remove from oven, toss with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.

-Soak about ¼ cup sundried tomatoes in some boiling water for 10 minutes. Then cut into thin strips.

-Boil 1 pound orecchiette pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente).

-Reserve one cup of pasta liquid. Drain water from pot.

-Add the broccolini to the pasta.

-Leaving the rubber band on, cut a bunch of arugula into thirds. Wash and spin dry.

-Stir the sundried tomatoes and arugula into the pasta, along with 1 cup grated Parmesan cheese.

-Stir in enough cooking water to moisten. Add salt and pepper to taste.

Pasta with Roasted Broccoli, Fresh Parsley and Breadcrumbs

-Preheat oven to 475 degrees, with racks in upper and lower thirds.

-Set a large pot of salted water to boil.

-Cut 1 broccoli into bite sized pieces.

-Chop up 1 fennel bulb and 5 cloves of garlic.

-On a rimmed baking sheet, toss broccoli, fennel and garlic with 2 TBS olive oil; season with sea salt and pepper.

-Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

-Meanwhile, in a food processor, combine 4 slices white sandwich bread with 2 TBS olive oil; pulse until coarse crumbs form.

-Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

-Cook 1 pound pasta (Orecchiette? Cavatappi?) in boiling water until al dente.

-Reserve ½ cup pasta water; drain pasta and return to pot.

-Chop up ¼ cup parsley and grate up ¼ cup Parmesan cheese.

-Add broccoli mixture, Parmesan and parsley to the pasta; toss to combine.

-Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.

-Serve topped with breadcrumbs and more Parmesan.

Pasta with Fennel, Cannellini Beans, Capers and Lemon

-Boil 1# of pasta, according to package directions, Penne works well.

-Thinly slice 1-2 fennel bulbs.

(To cut up fennel, trim a thin slice off the bottom/root end of each bulb and discard it. Cut the top several inches off

the bulb so that there is mostly only white left. Stand the bulb on its root end and slice in half the long way. Then lay the cut end flat and cut in

half the long way again. Dice those 2 pieces up into thin strips.)     

-Chop up 1-2 cloves of garlic. 

-Sauté in olive oil until tender and lightly browned, about 5 minutes.

-Sprinkle with sea salt.

-Toss the vegetables with the cooked pasta and sprinkle in some capers or pitted Kalamata olives and a can of rinsed and drained

cannellini beans and cook until warmed through. 

-Add the zest and juice of 1 fresh lemon.

-Sprinkle the top of the pasta with lots of freshly grated Parmesan and a pinch of red pepper flakes. Serve warm.

Pasta with Arugula, Roma Tomato, Olives and Feta

-Boil 1 pound of penne pasta according to package directions.

-Stem and dice 4-5 Roma tomatoes.

-Pit and coarsely chop 12 Kalamata olives.

-Leaving the rubberband on, cut 2 bunches of arugula into fourths, discarding the last 2 inches of the stems. Wash and spin dry.

-Heat 3 TBS extra virgin olive oil in a large skillet over medium heat until very hot.

-Add the chopped olives and cook for 1 minute.

-Then add the drained pasta/arugula and gently stir.

-Season to taste with salt and pepper and top with ¼ cup crumbled chevre or feta cheese.

Pasta e Fagioli with Fresh Beans

-Shell 1 pound of Dragon’s Tongue beans, then discard the shells. 

-Dice 4 slices of thick cut bacon.

-In a large pot, add the diced bacon and sauté until golden and crispy. 

-Chop up the following into small dice:

1 onion

1 carrot

1 celery stalk or a small piece of fennel

-Add the onion, carrot, and celery to the pot and sauté over moderate heat for about 10 minutes. 

-Chop up 1 tomato.

-Add the chopped tomato and the shelled beans.

-Pour in 4-6 cups of chicken or vegetable stock and simmer for about 30 minutes, until the beans are tender. 

-Remove half the beans from the pot, puree and then add them back

-Chop then add some fresh parsley, rosemary or cilantro and continue simmering another 5 minutes. 

-Cook 8 ounces of pasta or spaghetti al dente in a separate pot of boiling salted water and combine with the bean soup just before serving.

Parsnip Fries

-Preheat your oven to 400 degrees.  

-Peel 1 pound of parsnips and then cut them lengthwise into French fry-like sticks.

-Put 2 TBS coconut oil or ghee on a rimmed baking sheet and place in the oven to melt for a few minutes.

-When melted, toss the parsnips to coat.

-Put in the oven and cook until parsnips become crispy on the outside and soft inside, about 30-35 minutes, turning occasionally.

-Sprinkle with sea salt and serve hot.

Parsley-Pepita Pesto

-Toast 1/3 cup raw green pumpkin seeds in a heavy skillet over medium heat, stirring frequently until golden and puffed, about 4 minutes.

-Put 1 large garlic clove in a food processor and process until well chopped.

-Add ½ tsp salt, ¼ tsp black pepper and the leaves from 1 bunch of flat leaf parsley.

-Pulse until well chopped and add ¼ cup grated Parmigiano-Reggiano and the toasted pumpkin seeds.

-Process until seeds are finely chopped.

-With the motor running add 1/3 cup olive oil in a slow steady stream.

To serve with pasta: Put the pesto in a large bowl.

-Cook 1# of spaghetti until al dente.

-Whisk about ½ cup of the pasta water into the pesto.

-Drain pasta then toss with pesto, adding salt and pepper to taste.

Parsley Basil Sauce

-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake spin dry the following:

1 bag of basil

Half a bunch of flat leaf parsley

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best fresh, but will keep for up to 3 days.

Parsley and Tomato Salad

Refreshing and light.

-Finely chop 1 bunch of flat leaf parsley (we like to use a food processor to chop it really well).

-Put it a medium sized bowl.

-Then add the following…

½ pint Sungold cherry tomatoes or 2 chopped slicing tomatoes

1 cucumber peeled, seeded and chopped into small dice

1 clove of garlic put through a press

3 TBS extra-virgin olive oil

The juice from ½ lemon

-Toss well and serve.