Ingredient

Pinch of Salt and Pepper
3 to 4 ounces soba noodles
1 carrot, peeled and chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 teaspoon sugar
1 10-ounce package fresh baby spinach
1/4 cup chopped scallion
1 tablespoon freshly grated ginger.

Directions

1. Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame and spinach for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
2. In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Source

FRAMED – my life one picture at a time.

Ingredients

Salt & Pepper
1 pound tricolor pasta, such as bowtie or fusilli

1/4 cup balsamic vinegar

2 to 3 teaspoons Dijon mustard

2/3 to 3/4 extra-virgin olive oil

1/3 cup diced sun-dried tomatoes

1/4 cup fresh basil,
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced

3 tablespoons halved black olives

2 teaspoons chopped fresh oregano

1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese, optional

Directions

1. Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente; drain, then rinse with cold water to cool
2. Make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt and pepper to taste in a small bowl.  Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper to taste.
3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl.  Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinegrette and both cheeses and toss.  Chill until ready to serve.

Source

Dreamy Dish

Ingredient

1 pound Spaghetti
4 to 5 cups Red Wine
6 Tablespoons Extra Virgin Olive Oil
3 Cloves Garlic, Peeled & Minced
3/4 Cup Chopped Pancetta
Salt & Pepper
Red Pepper Flakes (Optional)
3/4 Cup Finely Chopped Fresh Parsley
Grated Pecorino Cheese (If You Must)

Directions

1. Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes.
2. Add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it to the pot with red wine and continue to cook an additional 6 to 7 minutes or just until the pasta is “al dente”. 

3. While the pasta is cooking in the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir well and remove from the heat. Season with salt, pepper and red pepper flakes. 
4. Drain the pasta once more of whatever wine is left. Add the drained pasta to the pancetta and oil mixture. Toss well and cook over the heat for a minute or so until it is well blended and piping hot. Add the parsley, toss and serve.

Source

Italian Food Forever

Ingredient

1/2 lb. pasta
1/4 lb. fresh chanterelle mushrooms

3/4 stick of butter

Salt

Direction

1. Cook the pasta in a large pot of salted, boiling water until it’s done to your liking. Drain it well.
2. When your pasta is draining, grab your mushrooms. Wipe off the dirt that you see with a clean, damp cloth. Nip off the tips of the stems with a sharp knife and discard. Then, depending on how large your chanterelles are, cut them in half, or even in quarters.
3. Put the butter in a medium-sized pan on the stove over low heat. Add the butter. Cook over low heat until the butter is completely melted, and is frothy and light brown. When your butter is brown, add the mushrooms to the pan. Sprinkle on a little kosher salt to taste. Toss to combine.
4. Raise the heat to medium, and cook for just about 5 minutes, stirring frequently, until the mushrooms are lightly browned. After about 5 minutes, spear one with a fork. It should be tender and feel cooked, but not rubbery. Give it a nibble to be sure.
5. Put the cooked, drained pasta in a large bowl. Pour the contents of your pan over the pasta.
6. Toss to coat well. Give the pasta a taste, and correct the seasoning as needed with a little kosher salt and freshly cracked black pepper, if you like.

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The Hungry Mouse

Ingredients

Romaine lettuce and/or mixed greens – torn into bite size pieces
Tortellini – cooked per package instructions and cooled
Feta cheese – crumbled
Pecans – toasted in a dry pan until just slightly browned
Dried cranberries
balsamic vinaigrette
3 tablespoons balsamic vinegar
2 tablespoons white balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 clove of garlic – made into paste with microplane
salt & pepper
6-7 tablespoons extra virgin olive oil

Direction

1. Combine vinegars, brown sugar, lemon juice, garlic, salt and pepper in bowl. Mix well. Slowly stream in olive oil while whisking.
2. Transfer it into a small jar to shake it up before pouring on the salad.
3. Combine lettuce, tortellini, pecans and cranberries in a large bowl. Toss to mix.
4. Pour vinaigrette over salad.
5. Sprinkle with feta cheese and serve.

Source

Picky Cook

Ingredients

1 package of sweet potato noodles
1 medium onion, sliced thinly
1 large carrot, julienned
2 cups of washed and trimmed greens
3/4 cup thinly sliced mushrooms
1/2 cup sliced green onions
3 cloves of minced garlic
3 T soy sauce
1 T granulated sugar
3 tsp of sesame oil
1 1/2 T canola oil
1 T toasted sesame seeds

Direction

1. Cook the noodles: Bring a large pot of water to a boil and add the dried noodles. Boil for about five minutes. Drain in a colander.
2. In a wok or saute pan, heat the canola oil over medium-high heat until it is shimmering. Stir-fry the carrots, onions, and mushrooms for a minute or two, until they are softened.
3. Add the garlic, greens, and scallions. Fry for another minute or until the greens are cooked down, keeping everything in constant motion.
4. Add the noodles, sugar, and soy sauce. Toss everything together so that the veggies all mix in with the noodles.
5. When everything is incorporated, add the toasted sesame oil and toss. After you’ve plated the noodles in a serving dish, sprinkle the toasted sesame seeds over the top.

Source

Camen Cooks

Ingredient

1.5 oz freshly grated pecorino romano

1 large raw egg

freshly ground black pepper

1 Tbs olive oil

1/4 lbs guanciale, pancetta or bacon

1 small shallot minced

2 slow cooked eggs (not the same as a poached egg)

chopped chives

Direction

1. Boil 6 oz pasta according to package directions
2. Put the pecorino and black pepper in a large bowl and set aside.
3. Boil the pasta according to the package directions and drain. Add the olive oil to the pot you boiled the pasta in and fry the guanciale (or pancetta or bacon) and shallots until it is cooked and the shallots are fragrant. Add the drained pasta to the pot and toss to coat.
4. Dump the pasta into the bowl with the cheese and pepper then break the raw egg on top. Toss to distribute the egg and cheese evenly then plate the pasta. Top each bowl of pasta with a slow cooked egg and sprinkle with chives.

Source

No Recipes

Ingredient

8 ounces whole grain linguine or spaghetti
2/3 cup pistachios, toasted

1 medium clove garlic, smashed and chopped

1/4 teaspoon fine grain sea salt

1/4 cup extra virgin olive oil

1 large bunch of kale, washed, de-stemmed and chopped into bite-sized pieces

1 pomegranate, just the seeds

Direction

1. Bring a large pot of water to a boil. While the water is heating, break the pasta into 1 1/2-inch segments and make the pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor. Set aside.
2. Once the water is boiling, salt it generously and cook the pasta per package instructions – be careful not to overcook. At the very last second, add the kale to the pot of boiling water, and IMMEDIATELY drain the pot. You don’t want to overcook the kale to the point that it is listless. Run cold water over the pasta and kale, using your hand to work the cold water through the kale and pasta. Toss gently with a spoonful of the pistachio sauce and now spin the pasta and kale dry in a salad spinner to toss off any remaining water.
3. Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2 of the pomegranate seeds, taste and add a bit of salt if needed. Turn the pasta out onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining pomegranate seeds and pistachios on top. Finish with another drizzle of the pistachio sauce if you like.

Source

101 Cookbooks