Week 2:
Whole Wheat Pasta with Sauteed Chard
boil water, cook your pasta.
Heat two tablespoons of olive oil over medium heat in a large skillet. Finely chop 2 leeks, add to the skillet with salt and pepper and a touch of garlic if you like, and saute in the heated oil for a few minutes. Add the chard, and coat with the oil and stir with the leaks, saute until limp, and toss with your pasta and a touch more olive oil. Sprinkle with Parmesan, and eat it up!
Roasted Romanesco with Cilantro Dressing
One or two heads of romanesco
salt and pepper
chili powder
olive oil
Heat oven to 425 degrees, cut the romanesco into bite-sized florets. Put a tablespoon of olive oil in a bowl, and add a pinch of chili powder, salt, and pepper. Toss the romanesco in the bowl and coat with the spiced oil, and spread in a single layer on a baking sheet. Roast in the oven until starting to brown, I think it was like 25 minutes for ours.
Cilantro Dressing
1/4 cup olive oil
juice of 1/2 lime
1 cup cilantro, roughly chopped
1 clove garlic
1 tsp honey
salt to taste and fresh ground pepper
While the romanesco roasts, combine everything for the dressing in a food processor or blender and blend until smooth.
Dip the roasted romanesco in the dressing, or I guess you could drizzle it over the top
This romanesco recipe came from our farm's, eatwell.com, via cristiescorner.com
boil water, cook your pasta.
Heat two tablespoons of olive oil over medium heat in a large skillet. Finely chop 2 leeks, add to the skillet with salt and pepper and a touch of garlic if you like, and saute in the heated oil for a few minutes. Add the chard, and coat with the oil and stir with the leaks, saute until limp, and toss with your pasta and a touch more olive oil. Sprinkle with Parmesan, and eat it up!
Roasted Romanesco with Cilantro Dressing
One or two heads of romanesco
salt and pepper
chili powder
olive oil
Heat oven to 425 degrees, cut the romanesco into bite-sized florets. Put a tablespoon of olive oil in a bowl, and add a pinch of chili powder, salt, and pepper. Toss the romanesco in the bowl and coat with the spiced oil, and spread in a single layer on a baking sheet. Roast in the oven until starting to brown, I think it was like 25 minutes for ours.
Cilantro Dressing
1/4 cup olive oil
juice of 1/2 lime
1 cup cilantro, roughly chopped
1 clove garlic
1 tsp honey
salt to taste and fresh ground pepper
While the romanesco roasts, combine everything for the dressing in a food processor or blender and blend until smooth.
Dip the roasted romanesco in the dressing, or I guess you could drizzle it over the top
This romanesco recipe came from our farm's, eatwell.com, via cristiescorner.com
1 comment:
I love romano!!!
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