Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Brown Sugar Glazed Carrots
INGREDIENTS
1 Pound Peeled Baby Carrots
1 Tablespoon Butter
1 Tablespoon Packed Brown Sugar
Dash of Salt
Fresh Ground Black Pepper
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes. Drain and remove carrots from the pan. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots and cook, while stirring, for 2 minutes or until glazed. Season to taste with pepper. Serves 4
If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.
Parmesan Potato Wedges
INGREDIENTS
6 Medium Baking Potatoes (About 2 Pounds)
1/3 Cup Melted Butter
1 Minced Garlic Clove
¼ Cup Grated Parmesan Cheese
Sea Salt
Fresh Ground Black Pepper
½ Teaspoon Crushed Italian Seasoning
Line a 15x10x1 inch baking pan with parchment paper (or foil) and set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese and Italian seasoning, ¼ teaspoon sea salt and 1/8 teaspoon black pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on a prepared baking pan and bake in a preheated 425° F oven (uncovered) for 30 minutes or until tender. Remove from oven and serve hot. Serves 6
Almond Pound Cake
INGREDIENTS
1 Teaspoon Plus ¾ Cup Softened Butter – Divided
2 Teaspoons Confectioners’ Sugar
1 Cup Slivered Almonds
1 Cup Sugar
2 Eggs
1/3 Cup Sour Cream
1 Tablespoon Grated Lemon Peel
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
¼ Cup Lemon Juice
Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter. Sprinkle with confectioners’ sugar and set aside. Place the almonds and sugar in a food processor. Cover and process until finely ground.
In a small bowl, cream the remaining butter and beat in almond mixture until combined. Add the eggs one at a time. Beat well after each addition. Stir in the sour cream and lemon peel. Combine the flour and baking powder. Add the flour mixture to the butter mixture alternating with the lemon juice. Pour into the prepared pan of your choice. Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle cake with confectioners’ sugar. Serves 6
Grilled Spiced Salmon Steaks
INGREDIENTS
1 Tablespoon Chili Powder
2 Teaspoons Brown Sugar
1 Teaspoon Ground Cumin
1 Teaspoon Dried Thyme
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
4 (8 Ounces Each) Salmon Steaks – ¾ Inch Thick
Lemon Wedges
Prepare outdoor grill for covered direct grilling over medium heat. In a bowl, combine chili powder, brown sugar, cumin, thyme, salt and olive oil. Use mixture to rub on both sides of salmon steaks. Place salmon on the grill, cover and cook until just opaque throughout. Approximately 4 minutes per side. Serve with lemon wedges. Serves 4
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
