The Greek yogurt gives this salad a nice tang; also delicious to add toasted pecans. Ingredients 8 ounces whole wheat bow tie pasta, cooked ( approximately 3 cups) 1 ¼ cups Greek non- fat plain yogurt Juice and zest of one lemon 1 Tablespoon plus 1 teaspoon honey 1 ¼ teaspoons Dijon mustard 1 ½ […]
Serves 4 Ingredients ¼ cup olive oil 1 medium onion, finely chopped 8 ounces cremini mushrooms, chopped into ¾ inch pieces 1 Teaspoon kosher salt 2 fresh cloves garlic coarsely chopped 1 cup brown lentils. Rinsed twice. ¼ cup double-concentrated tomato paste ½ teaspoon crushed red pepper flakes 10 ounces orecchiette pasta 1 ½ oz. […]
Ingredients ½ lb winter squash, such as Delicata, Kabocha, acorn or butternut, scrubbed or peeled, as you like ¼ cup extra-virgin olive oil, divided Fine sea salt and freshly ground pepper, to taste 2 Tbsp cider vinegar, divided 1½ tsp honey ½ pound Tagliatelli¼ cup dried cranberries ½ lb green cabbage, trimmed, cored and shredded […]
Ingredients 6 garlic cloves, pressed or grated 2 lemons, zested and juiced 5 tablespoons olive oil 1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 3/4 pound large shrimp peeled, deveined and butterflied (reserve shells) 1/4 onion 1 package spinach and ricotta ravioli (locally I use Pepperonata pasta) 3 tablespoons butter 4 […]
I am a big fan of Cooking Light Magazine. I find many inspirations including today’s dish. Gluten free butternut squash mac-n-cheese. Perfect with a glazed ham or roast over the holidays, this gives a great smooth and creamy dish that actually starts as a bisque soup. We can make two recipes using the base of […]
I love pasta. Period, I love pasta! So, now that I have been maintaining my weight loss, once a month I plan out a really flavorful dish that I can serve with many ingredients that fill the plate other than that carb loading pasta. To make things easy for weeknight entertaining, I use Pepperonata Pasta […]
Ingredients 2 large eggplants, rinsed, sliced thin (skin on) 2-3 Tablespoons Kosher Salt Fresh ground black pepper 1 cup part-skim ricotta cheese 1 roll fresh mozzarella 1 cup shredded parmesan cheese (for topping) 2 cups shredded mozzarella cheese Vegetable or canola oil, about 1 TBSP per batch 1 cup roasted red peppers, drained Fresh basil […]
A welcome trip to the Sarasota Downtown Farmers Market this weekend yielded beautiful jumbo shrimp from Maggies seafood and an abundance of fresh vegetables from Worden Farm. Of course I just had to get some fresh pasta from Peperonata pasta as well. I think of this dish as an elevated shrimp scampi. You can also […]
Ingredients 1 pound pasta ( I prefer fuesilli or orchiaetta cooked, save 1/2 cup pasta water) Fresh brocooli rabe washed and cut into Thirds Olive oil 4 Italian turkey sausage (the fresh market) 3 cloves garlic sliced very thin Pinch crushed red pepper Kosher salt and fresh ground pepper 1/2 cup hot chicken stock Shaved […]
Pepperonata pasta is a favorite stop for ravioli. (Especially the butternut squash ravioli.) Serve it plain with brown butter and sage or go the extra step and make hazelnut butter with caramelized leeks. Ingredients 1 pack butternut squash or pumpkin ravioli 5 pieces fresh sage minced. 4 TBSP French or Irish butter softened 1 cup […]
