Parsley Pasta with Parmesan

 

Ingredients:

• 1 16 oz box rotini pasta
• 1 bunch parsley
• 1/4 cup chicken broth (or vegetable broth)
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1/2 cup parmesan cheese
• salt and pepper

Preparation:

1. Cook pasta according to box.  Drain, put pasta back into the pot, and set aside.

2. Cut the bottom of the stems off the parsley, about 2 inches from the bottom (too much parsley stems and it will taste too bitter), and discard. Keep the top portion of parsley and place in a food processor.

3. Add broth, olive oil, and lemon juice to food processor and pulse until creamy.

4. Pour parsley sauce on top of hot pasta.  Add Parmesan cheese and a sprinkle of salt and pepper for taste.  Stir until cheese is melted and pasta is coated in the parsley sauce.

5. Serve on plates and enjoy!

brooklynfarmgirl.com

Savory Galette with Greens

 Ingredients:

Crust:

• ¾ cup white whole-wheat flour
• ¼ cup all-purpose flour
• 2 tablespoons cornmeal, preferably stone ground
• ½ teaspoon baking powder
• 2 teaspoons sugar
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small cubes
• 4 to 5 Tablespoons cold buttermilk

Filling:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 8 cups chopped washed cooking greens, such as kale, chard, and beet greens
• 1 egg, separated
• 3 tablespoons buttermilk
• ¾ cup crumbled feta cheese
• 3 tablespoons dried zante currants
• ¼ teaspoon salt
• ¼ teaspoon pepper, preferably white pepper
• pinch nutmeg
• 1 tablespoon pine nuts

Preparation:

Make Crust:

1. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, sugar, and salt in a medium bowl. Add cubes of butter and toss to coat with the flour. Rub butter together with the flour mixture to work it into the flour mixture slightly, leaving some large chunks remaining.
2. Add 4 to 5 tablespoons buttermilk and toss with a fork to combine. Work with hands to bring the flour mixture together as a dough.
3. Turn out onto a lightly floured surface. Work the butter chunks into the dough by smearing the dough away from you on the work surface two or three times. Wrap in plastic and refrigerate for 40 minutes.

Make Filling:

1.  While dough chills, heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant and just starting to brown, 20 to 30 seconds. Add greens and cook, stirring constantly until the greens are wilted and just barely cooked down, 1 to 2 minutes.
2. Transfer the greens into a large heat-proof bowl to cool.

Assemble and Bake:

1. Preheat oven to 350 degrees F.
2. Beat egg white and 3 T buttermilk in a small dish and add to cooled greens. Add feta, currants, salt, pepper, and nutmeg and stir to coat the greens completely.
3. Assemble and Bake Galette: Lay a wide sheet of parchment on work surface. Unwrap the dough and set in the middle of the parchment. Top with another sheet of parchment. Roll dough out to ¼-inch thick round about 11 to 12-inches wide. Transfer the dough to a baking sheet. Peel away top layer parchment.
4. Spread the greens out in the center of the dough, leaving a 2 to 3-inch border. Sprinkle with pine nuts. Fold the edges of the dough around the filling, using a spatula to lift. Brush the egg yolk over the crust.
5. Bake the galette until the crust is golden and set up, 35 to 40 minutes. Serve warm or at room temperature.

healthyseasonalrecipes.com

Napa Cabbage Salad

 

Ingredients:

• 1 ramen noodles uncooked
• 1/4 cup butter
• 1/2 cup sesame seeds
• 1/2 cup slivered almonds
• 1 head napa cabbage shredded
• 6 green onions chopped
• 1 can mandarin oranges drained

Dressing:

• 1/4 cup canola oil
• 1/4 cup vinegar rice vinegar, white wine vinegar or regular white vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1/8 cup sugar
• 1 rotisserie chicken

Preparation:

1. Crush noodles and add into pan with butter, sesame seeds, and almonds.

2. Cook until golden brown, stir often.

3. Add in seasoning package from ramen noodles and then cool.

4. Mix dressing ingredients together.

5. Place cabbage, green onions, and oranges into a bowl. Top with noodle topping.

6. Drizzle with dressing and toss to coat.

yourhomebasedmom.com