Recipes of the Week–September 3, 2013

Arugula Pasta Salad From: http://tinyurl.com/q7v2q8k

10 ounces DeLallo Organic Whole Wheat Fusilli Pasta

2 cups arugula

1 1/2 cups grape tomatoes, halved

3 tablespoons capers

1/4 cup shredded Parmesan cheese

 

For the dressing:

1/4 cup olive oil

Juice of 1 lemon

2 cloves garlic, minced

2 tablespoons finely chopped fresh basil

Salt and black pepper, to taste

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.

2. In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.

3. In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.

Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.

Fava Greens:

Fava greens are simply the leaves from the plant that grows fava beans. They are completely and totally edible. Not just edible, they're delicious. They have a nutty flavor, with an almost sweet edge and a bit of that fava tang. Use them mixed into salads or sauté them just like spinach. (http://localfoods.about.com/od/Greens-Lettuces-Endives/ss/Fava-Greens.htm)

 

 

Spiced Almond, Grape and Mixed Green Salad From: http://www.food.com/recipeprint.do?rid=506159    

Almonds

        3/4 cup Fisher® Sliced Almonds, toasted

        1 teaspoon paprika

        1 pinch kosher salt

Dressing

        1 tablespoon red wine vinegar ( red wine)

        1 teaspoon red wine vinegar ( red wine)

        2 teaspoons grainy mustard       
        1/3 cup extra-virgin olive oil       
        1/8 teaspoon salt

Salad

   3 cups mixed greens, washed

   6 red radishes ( tops trimmed down to 1/2 inch, thoroughly   

       washed and dried)

   1/4 cup flat leaf parsley ( stemmed, leaves washed and dried)

   3/4 cup red seedless grapes ( or green, stemmed, washed and

     dried)

Preheat oven to 350°F.

Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.

Dressing: Whisk all dressing ingredients together in a small bowl, set aside.

Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).

 

Tagliolini with Heirloom Tomato and Buffalo Mozzarella From: http://tinyurl.com/owvza6v

3T Extra virgin olive oil, filtered

1T Garlic, slivered

1½  C Tomatoes, quartered

TT Red pepper flakes, crushed

½ C Gavi or another white Italian dry wine

1 tsp Kosher or sea salt

TT Black Pepper, grinded

5 ea Basil leaves, chiffonade

3 oz Buffalo Mozzarella

1 oz Grana Padano, shaved

 

Bring ½ gal of water to a boil and season with salt. Reserve for cooking pasta. Sauté slivered garlic and tomatoes in extra virgin olive oil for 3 minutes. Add red pepper flakes. Remove skins from tomatoes. Add white wine, basil, salt and black pepper. Reduce wine for 4-5 minutes or desired consistency. Mix cooked pasta and sauce. Top finished pasta dish with buffalo mozzarella and shaved grana padano.