Tag Archives: italian

Lemony Linguine with Seared Scallops and Asparagus

27 Jul


I’m serious, it’s easy and it really leaves you feeling good after-fresh, light, and filling. This is a great dish to put together on a work night for your loved one or to impress guests when you are short on time. I hardly ever eat pasta, so when I do I don’t mind splurging on interesting varieties. If you have access to flavored pastas, try one out. I got my pasta at the Cherry Creek Farmers Market this past weekend from Pappardelles.
This recipe will work with several pasta flavor varieties… plain, lemon, garlic, sun dried tomato, or spinach.

Feel free to substitute free range chicken or fish for the scallops. If you choose chicken I would season it simple with EVOO, S+P, and lemon, and pop it on the grill. My scallops were cooked simply as usual…seared for about 2 min per side in a hot HOT pan with a little butter, S+P, and lemon juice.

Serves 4

Lemony Linguine
8 oz Pappardelles lemon pepper linguine (feel free to use any linguini you like) cooked al dente, about 8min
1 ripe organic tomato, diced
Juice of 1/2 lemon
1 tsp red pepper flakes
1/4 c freshly grated parmesan or romano cheese
1/4 c chopped flat leaf parsley
A little salt
Fresh grated black pepper to finish

Toss all ingredients together and create a pasta ‘nest’ for your protein on the plate. Serve dish with steamed farmers market asparagus (or any other vegetable in season) and chicken, scallops, or fish!


Ratatouille with Polenta Cakes and Baby Arugula Salad

4 Apr

Well, one of my favorite Pixar movies of all time (perhaps ever) was on last night, and inspired my meal creation for the evening. I don’t think I’ve ever watched a cartoon before and gotten so hungry, but Ratatouille does it to me every time! It was the perfect kind of gloomy day to labor in the kitchen, and this turned out so delicious, healthy, and comforting. I had never made ratatouille before, so I combined a few recipes to come up with a version that sounded best to me.

I had an eggplant in the fridge that needed to be used, so that got shuffled into the mix. It gave the dish a velvety depth that was sooo good, and I can’t imagine ratatouille without! Some recipes call for parmesan cheese in the casserole, but I think some goat cheese crumbled on top is all you need.

Adapted from: http://www.smittenkitchen.com


What you will need:
1 thin zucchini
1 thin yellow squash
½ eggplant
1 long thin red pepper, take out core and keep intact so you are able to slice pretty red rings

Slice all vegetable above with a knife about 1/16 of an inch

12oz crushed tomatoes (Use the best you can find since this is a huge part of the dish, I used Delallo tomatoes from Italia and they were great)
4 cloves of garlic sliced thin
½ yellow onion, diced
1 TB Herbs de Provence
Sea S + P
Fresh thyme
Goat Cheese Crumbles (after its done, sprinkle the cheese on top…not to be baked into dish)

Lightly grease pan with 1 TB EVOO. Pour in tomato sauce, garlic, and chopped onion. Season with Herbs de Provence, S+ P
On top of tomato mixture begin to arrange your sliced vegetables, alternating vegetable, concentrically around the outside edge of your baking dish. Overlap them slightly (see picture) to create a pretty pattern. Get creative!

Drizzle top of casserole with last TB of EVOO and sprinkle with Salt, Pepper, and thyme Cover with parchment paper and bake in a 375 degree oven for 45 minutes


Polenta Cakes
I just bought a package of organic polenta by Food Merchants. It’s good and easy. Pan fry until warm and crispy on the outside!

Simple Arugula Salad

3 c baby Arugula
½ c Sliced English cucumber
2 TB sliced toasted almonds
1 lemon wedge
Splash of EVOO (to taste)
Splash of Mirin (to taste)


6 Feb

Giardiniera. I absolutely love this stuff. It tastes fantastic on sandwiches and eggs, and is a great condiment for hot dogs and burgers. The options are endless, and if you like spicy with a tang, then this is definitely worth the time it takes to prepare.

Once you get good and have tweaked this recipe to your taste, you can begin to think about preserving and gifting it. I made a half dozen and gifted them to my family and friends for Christmas this past year!

What you will need:

6 serrano peppers sliced thin
1/2 can water chestnuts diced
3 stalks of celery sliced
1 carrot peeled and diced
1/2 head cauliflower, i liked to use the stems too for crunch
1/2 c red pepper diced
1 jalapeno diced (this makes it quite spicy, so leave out if you like something with medium heat)

1/2 cup salt
4 cloves garlic, diced
4 teaspoons dried oregano, or fresh herbs always if you have them!
1 teaspoon red pepper flakes
1 teaspoon celery seeds
black pepper to taste
1 1/2 cup white vinegar
1 1/2 cup Canola oil

Place all the chopped vegetables into a large bowl, pour in salt and mix until coated. Cover the veggies with cold water, and let soak overnight in the fridge, or for at least 12 hours. I usually use sea salt and it comes out great!

Strain veggies and rinse to remove excess salt, and portion them into jars or tupper ware. Combine spices in one bowl and oil and vinegar in another. Slowly whisk spices into oil/vinegar. Pour this combined mixture over the veggies and refrigerate for at least 48hrs to allow flavors to develop.

This will stay for 2-4 weeks. I love to puree some of this in the summertime to serve with hotdogs and brats on the grill; makes a really great spicy relish 🙂

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