Recipe File: Recipes of the Week

CREAMY FETA PASTA W/ ESCAROLE & SHRIMP
From: http://www.katiescucina.com/2012/06/creamy-feta-pasta-w-escarole-shrimp-giveaway/
•    3/4 pound cavatappi
•    1 lg head escarole,trimmed and cut crosswise into 1” strips
•    2 tbsp extra-virgin olive oil
•    2 garlic cloves, sliced
•    3/4 pound large shrimp, peeled, deveined
•    1/3 cup nonfat plain Greek yogurt
•    7 oz feta, crumbled
•    2 tbsp coarsely chopped fresh dill
•    salt & ground pepper to taste

Bring a large pot of water to a boil, salt liberarly, and cook pasta 1 minute less than the package instructions. Add escarole to the boiling pot of pasta water and cook for 1 minute. Reserve 1 cup of pasta water and then drain into a colander.
While the pasta is almost done cooking heat the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds then add the shrimp and season with salt and pepper. Cook until opaque throughout, about 5minutes. Add pasta mixture and 1/4 cup of pasta water to the skillet. Cook for 1 minute and then stir in the greek yogurt, feta, and dill. Mix well and if needed add more pasta water to the skillet until you are happy with the light sauce consistency throughout the pasta. Season with additional salt and ground pepper if needed, and serve.

SAUTEED ESCAROLE WITH PARMESAN AND TOASTED PINE NUTS
From: http://www.kalynskitchen.com/2009/03/recipe-for-sauteed-escarole-with.html

1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.

More Escarole Recipes:
http://tinyurl.com/7f8p4r8	http://tinyurl.com/8a7zj9n

GRILLED ZUCCHINI SALAD WITH LEMON AND SCALLIONS
From: http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-zucchini-lemon-scallions-00000000014439/index.html

    2 pounds medium zucchini (about 6), halved lengthwise
    1 teaspoon plus 1 tablespoon olive oil
    6 scallions, sliced
    2 tablespoons fresh lemon juice
    1/4 teaspoon crushed red pepper
    kosher salt

Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side.
Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and ¾ teaspoon salt. Serve at room temperature.
Tip This vegetable salad also makes a delicious topper for pasta. Toss it with 12 ounces of penne or rigatoni and serve it hot or at room temperature.

Scallion Tips:
http://tinyurl.com/6ltnc4v

CARROT ZUCCHINI SAUTE
from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=120852&origin=detail&&Servings=6

1 pound carrots, cut into 2-inch julienne strips
1 tablespoon olive or canola oil
3/4 pound zucchini, cut into 2-inch julienne strips
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt

In a large nonstick skillet, sauté carrots in oil for 10 minutes. Add zucchini; sauté 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.