Good Recipes from Friendly Eaters
Arugula and Olive Pesto
Photo by http://www.flickr.com/photos/maxpower/
3 cups arugula
1/2 cup extra virgin olive oil
1 small clove garlic, coarsely chopped
1/4 cup pine nuts
1/4 cup coarsely chopped kalamata
olives, or other oil-cured black olive
1/4 tsp. salt
Freshly ground black pepper to taste
1/4 cup freshly grated Pecorino
Romano or Parmesan cheese
Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired. Makes enough sauce for one pound of pasta.
| Print article | This entry was posted by Danielle on April 14, 2010 at 6:09 am, and is filed under Sauce. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
Pasta with Collard Greens and Tomato Sauce
about 1 week ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
Hearty Black Bean Stew with Winter Vegetables
about 1 week ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Vegan Broccoli Spigarello
about 3 weeks ago - No comments
Salt 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons minced garlic pinch of chili flakes. Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add
Dish of the Week: Broccoli Spigarello and Sausages
about 3 weeks ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
Sautéed Cauliflower & Grape Tomatoes
about 1 month ago - No comments
2 tablespoons chopped pancetta 2 tablespoons extra-virgin olive oil, divided 4 cups cauliflower florets (from 1 medium head) 2 tablespoons water 2 teaspoons red-wine vinegar 1 cup grape tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 anchovy fillets, minced (optional) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Cook pancetta in
Baby Turnip Ragout
about 1 month ago - No comments
2 leeks, white and light green parts only, cleaned & sliced 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 bunch baby turnips, with greens* salt freshly ground black pepper 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil 1 tablespoon unsalted butter * turnips peeled and cut
Roasted Lemon Sunchokes
about 1 month ago - No comments
1 pound sunchokes, scrubbed 1 tablespoon olive oil 1 lemon, scrubbed and cut into sixths 1 clove garlic, roughly chopped Salt and pepper to taste Fresh thyme or rosemary for optional garnish Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the
Creamy Fettuccini with Brussels Sprouts and Mushrooms
about 2 months ago - No comments
12 ounces whole-wheat fettuccine 1 tablespoon extra-virgin olive oil 4 cups sliced mixed mushrooms 1 lb thinly sliced Brussels sprouts 1 tablespoon minced garlic 1/2 cup dry sherry, or 2 tablespoons sherry vinegar 2 cups low-fat milk 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup finely shredded Asiago cheese,
Mustard Greens & Bulgur
about 2 months ago - No comments
1 cup bulgur 2 tablespoons chopped walnuts 6 teaspoons walnut or olive oil, divided 2 shallots, chopped 1 tablespoon finely chopped garlic 1 bnch mustard, tough stems removed 1/3 cup chopped pitted dates 2-3 tablespoons water 4 teaspoons white-wine vinegar 1/2 teaspoon salt Prepare bulgur according to package directions. Transfer to a colander and rinse
Turkey and Squash Soup
about 2 months ago - 1 comment
2 teaspoons canola oil 2 leeks, trimmed, chopped and rinsed 1 red bell pepper, chopped 3 cloves garlic, minced 4 cups reduced-sodium chicken broth 1 1/2 lbs buttercup squash, peeled, seeded and cut into 1-inch cubes 2 T minced fresh thyme, or 2 tsp dried 1 1/2 teaspoons ground cumin 1 lb turkey cutlets, cut
about 1 year ago
Great recipe with lots of flavor. Wonderful with pasta.