Tag Archives: local

Lemony Linguine with Seared Scallops and Asparagus

27 Jul

THIS ONE IS EASY PEASEY LEMON SQUEEZY!

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
1/2 TB EVOO
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!

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Roasted Zucchini and Garlic Soup

18 Jul

Serves 2(with leftovers)

3-4 zuchinnis (I used a variety from the farmers market, see picture above)

9 cloves of peeled garlic

1 medium yellow onion, chopped

4 cups of organic chicken stock

2 TB fresh chopped basil

S+P+ginger powder

2 TB Earth Balance olive oil butter

Cornstarch to thicken

Preheat oven to 425

Cut up squash into big chunks, peel garlic, and lay them on a baking sheet. Drizzle vegetables with EVOO, salt, pepper, and a little ginger powder. Roast in your oven for 40 minutes.

When the vegetables in the oven have about 5 minutes to go, chop up your onion and sautee in a deep pan with a little EVOO until translucent. Once vegetables are cooked, take them out of the oven, chop them up, and add to the pan with the onions. Add your chicken broth and chopped  basil into the same pan and bring to a boil. Once boiling, remove mixture from the heat and food process it in batches until smooth. Put mixture back into your pan and season with S+P if neccesary. If  you would like your soup a bit thicker, take  about a cup of soup and place in a small side bowl. Whisk in 1TB of cornstarch, and then return the thickened liquid to the main soup pot and bring to a boil. This method will prevent any lumps from getting into the soup. Also, bringing it to a boil is key to the thickening process, so make sure you do this first before adding more cornstarch. Finish soup off by whisking in about 2TB of earth balance olive oil spread(optional).

I served this with brie cheese and a loaf of sage & sea salt bread from the Crested Butte farmer’s market

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