Pasta With Lemon Olive Oil

I added in some shrimp that was cooked on the skillet for a bit with garlic.

Ingredients: 

2 teaspoons fresh lemon zest 

1/4 cup lemon juice 

1/3 cup extra virgin olive oil 

2 large garlic cloves, minced 

1/2 cup kalamata olive, sliced (optional) 

1 pint cherry tomatoes, halved 

3 tablespoons basil, julienned 

salt & freshly ground black pepper (to taste) 

1 lb fresh linguine 

1/4 cup grated parmesan cheese (opitonal) 

Directions: 

1 Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes. 

2 Cook pasta and reserve 1/4 cup (60mL) pasta water. 

3 Drain and toss pasta with olive oil mixture and reserved pasta water. 

4 Toss with basil and Parmesan cheese, season with salt and pepper. 

5 Garnish with extra Parmesan cheese if desired.

Mediterranean Farro Salad

We just made this tonight and I had to share it.  Unfortunately, hubby couldn't find the main ingredient -- Farro -- at the grocery, but we subbed brown rice and it was delish!  If anyone finds farro, let me know!  Oh, and we subbed red wine vinegar for the sherry vinegar.

Ingredients

• 10 ounces farro (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1/2 cup pitted black olives
• 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
• 3 ounces Parmesan, crumbled (about 3/4 cup)
• 1 small bunch chives, snipped (about 1/4 cup)
• 1/4 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper

Directions

In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.
SERVINGS: 4 (SIDE); Calories: 334; Total Fat 15 grams; Saturated Fat: 3.5 grams; Protein: 13 grams; Total carbohydrates: 38 grams; Sugar: 5 grams Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 888 milligrams

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-farro-salad-recipe/index.html

Spicy Thai Salad (Raw, Vegan)

Ingredients
1/2 cup raw, slivered almonds
1/2 organic lemon juice
2 tablespoons chopped ginger
1 1/2 tablespoons tamari
1/2 tablespoon red chili (or sirrachi)
1 cup raw almond butter
1/2 head shredded white cabbage
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup organic broccoli slaw mix
1 organic red pepper, sliced
1 cup chopped cilantro
2 tablespoons agave nectar (optional)

Directions
1. Combine the agave, lemon juice, chili, tamari and ginger. Mix in a blender (I used an emersion blender).

2. Add 1 cup raw almond butter and blend again. Add a little water to thin if necessary.

3. Combine the cabbage and other veggies, add dressing and mix. Sprinkle in chopped cilantro and silvered almonds.

Roasted Garlic Smashed Potatoes

Garlic - one full head
Red Skin Potatoes (3-5 pounds depending on the number of people)
1 tbsp butter
1/4 cup skim milk
Salt, pepper
1/2 shredded cheddar
Olive Oil

Roast garlic - I cut the head in half, drizzle with olive oil, wrap in foil and bake at 350 for about an hour.

Boil the potatoes until fork tender, drain, squeeze in roasted garlic, add butter, milk, cheese and salt & pepper to taste. "Smash" with potato masher until you have the consistency you want (add more butter and/or milk to taste).

Carmelized Onion & Apple Tart

Puffed Pastry
2-3 large sweet onions
1-2 medium sized apples (I use Granny Smith's)
Fresh or dried thyme
Olive Oil
1 tbsp butter
Fontina cheese, shredded

This makes enough for two tart (two sheets of puffed pastry per box).

Slice onions and had to a saute pan with olive oil in butter. Cook over medium heat, add salt and pepper to your liking. Peel and thinly slice the apples (same size as the onions) and add to the pan. Add thyme (use more if using fresh). Saute until golden (about 45 minutes). I typically make the mixture ahead of time and keep in the fridge until I'm ready to bake.

Thaw the sheets of puffed pastry (just a few minutes) and roll out to flatten on a baking sheet. Spread the onion and apple mixture over the puffed pastry and sprinkle the shredded fontina over the top. Bake at 350 for 20-30 minutes or until evenly golden brown. I cut in bit size squares to serve.

Zesty, Cheesy Mac and Cheese (Bethenny Frankel)

This is a zesty, "healthy" twist on a comfort food favorite! The investment in ingredients and time is well worth the outcome. This tasty dish is good enough to be a main course, and the recent weather change has it on my mind:

http://www.bethenny.com/

Brown Sugar & Balsamic Glazed Pork Loin (Slow Cooker!)

Way to go Mandy--nice execution of a great idea! I'm going to be the lazy contributor to this blog, both in terms of cooking effort and blogging effort. I post links.

So: Here's a link to this incredible and incredibly easy pork loin I made a few weeks ago in the slow cooker. We had it with Ina Garten's delicious Brussel sprouts, which are also very easy and will make you love Brussel sprouts if you thought you never would (ask Anna!).

Thai Cucumber Salad

I usually double the recipe...

Ingredients
2 tablespoons sugar
3/4 cup boiling water
1/2 cup white vinegar
3 cups, peeled thinly sliced cucumber (works fine leaving the peel on seedless cukes)
1/2 cup thinly sliced carrots
1/4 cup thinly sliced green onions
2 tablespoons chopped red bell pepper (I usually add more)
2 tablespoons chopped fresh cilantro
1 tsp peeled freshly grated ginger root
1 tsp minced jalapeno
1/2 tsp salt
1 glove garlic, crushed

Directions
Dissolve sugar in boiling water, add vinegar, cover and chill for two hours
Combine cucumber and other ingredients in a bowl, pour chilled vinegar mixture over it