Category Archives: pasta

Asparagus Salmon Lemon Pasta w/Greens

07 Friday Jun 2013

Posted by in Fish, pasta, seasonal

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DSCN3020Food:

Asparagus Salmon Lemon Pasta w/Greens– serves 2 BIG dinner portions, or 4 starter courses

1/2 lb. good quality pasta (find at Caputo’s booth or market)

1/2 lb. Wild Salmon (find at Aquarius booth or market)

1/2 lb. asparagus, trimmed and cut into 1 inch pieces

2 c. early baby greens, chopped (baby arugula, spinach or kale work best)

1/4 c. parsley, chopped

1 T. chives or spring onions, chopped

3 lemons

1/3 c. olive oil (find at Caputo’s booth or market)

2 oz. Drake Family Farms Goat Cheese

Salt (about 1/2 tsp.) and pepper (about 1/2 tsp.)

Directions:

1. Start by pre-heating the oven to 400 degrees, I like to place my salmon on a wire rack over a pie pan, pour water in the bottom of the pie pan (this keeps the salmon moist). Line your pie pan for easy clean up. Season the salmon with your favorite seasoning, I use a cedar plank seasoning I picked up at the Boulder, CO farmers market but look for a new seasoning at our farmers market. Slice 1 lemon and lay it over the salmon, bake for 20 min or until a meat thermometer inserted into the thickest part reads 125 degrees. Remove from oven and let cool with you work on the rest of the dish.

2. Make the dressing- zest and juice the other 2 lemons, add the oil olive oil and season with salt and pepper to taste. Set aside.

3. Next bring a big pot of water to a boil over high heat, when the water comes to a boil salt the water and then add the pasta. Give the pasta a quick stir. Cook the pasta according to the directions. Test your pasta careful not to over cook, 3 mins before your pasta is done add the asparagus to the boiling water with the pasta. Drain both the pasta and the asparagus and then add it back to the pot.

4. Quickly add the chopped greens, chives and parsley (save a little parsley to garnish the top), give a toss, the heat from the pot and the pasta will wilt the greens just a bit. Next add the goat cheese and lemon/olive oil dressing, toss again until well mixed. Divide into bowls and garnish with parsley, EAT!

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This coming Saturday morning is the long-awaited opening of the Downtown Farmers Market! This year marks their 21st year at Pioneer Park and I was asked to share a recipe for the markets newsletter, I chose the following dish because you can find all the ingredients at the farmers market or just right across the street at Caputo’s and Aquarius. This dish is fresh, quick and takes advantage of early season crops such as baby greens, chives and asparagus, also its salmon season so it’s the perfect time to throw these seasonal beauties into a dish! The best part of this recipe is that it can be made vegetarian or vegan depending on your preference.

This is the time of year to get out of bed early on Saturday and show your support for all our local farmers and local food artisans bringing us their fresh, local, love filled food. I know at times the Downtown Farmers Market gets a bad rap due to all the people, strollers, and dogs but I am here to tell you that if you get there early it is easy to get a parking spot, grab some veggies, enjoy a coffee and pastry, and get out by 10:30! I have a love/hate relationship with the market because I would rather be sleeping, but like I tell my husband ‘if all those dedicated people are willing to show up, then so can we!’ If you have ever tried to grow your own food, than you know at times it can be a challenge and a labor of love. This is why I get up, put on a happy face and push my way through the people, strollers and dogs, because my weekly meal plan depends on it and I want to support the hard-working farmers/growers, food artisans that make it out every week come rain or shine. The relationships you gain at your local farmers markets are unlike any other, they bond you to your neighbor, community and most important the hard-working folks who make it possible for us to eat the freshest, seasonal local food around. Enjoy!

P.S. I want to give a shout out to the peeps behind the scenes that make these markets happen. Over the last couple of years I have gotten to know these local loving fools, I thought I was a dedicated lover of all things local, but these folks take the cake. Bravo, and I’m sure this year will be just as rad as the last 20. Let’s do this!

Not Your Mama’s Meatballs- For Polly

11 Monday Mar 2013

Posted by in DIY, pasta, seasonal

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DSCN2784Food:

Not Your Mama’s Meatballs- makes 24

1 lb. Grass-fed beef (I use Lau Family Farms, you can find them at Caputo’s or the Farmer’s Market)

1/2 c. bread crumbs (I usually have a bag of bread crumbs from various loafs of bread that didn’t get finished, traditionally these are made with white bread with the crust)

1/2 c. homemade almond milk (traditional these are made with regular milk)

1 1/4 c. Pecorino cheese

salt and pepper

olive oil

Directions:

1. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and place a wire rack over the top.

2. In a small bowl soak the bread crumbs with the milk. In a large mixing bowl place the beef and cheese, season with a few pinches of salt and a few grinds of fresh cracked pepper. Next add the soaked bread crumbs, mix all the ingredients together lightly with your hands.

3. With a small ice cream scoop, scoop out some of the meatball mixture. With your hands roll the mixture between your palms into a round ball and place them on the lined baking sheet. Continue until the bowl is empty.

4. Drizzle with a little olive oil, place the meatballs in the oven for 20-25 minutes or till browned on the edges.

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My amazing grandmother Polly passed away 2 years ago and this last weekend was her birthday. Polly was a tiny BUT mighty little fire-ball of a LADY. She was fiercely independent and loved working so she could take the bus and get ‘out and about’ (she couldn’t sit still to save her life). She was the kind of grandma who made each of us think we were her favorite, I miss her beyond words.

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When I called my mom to ask if it was okay to share this recipe she wanted to make sure that my great-grandma and my grandma Polly got all the credit. All the woman in my family make these Italian meatballs called “Perpets” and I think the only men who have had these meatballs are attached to one of these woman. Growing up these were always an amazing treat and you knew just by the smell of the cheese and oil what was about to happen to your taste buds. The pecorino cheese in these meatballs give them a very distinct flavor. Pecorino cheese is a sheep milk’s cheese and is a little tangier than Parmesan, they make these meatball’s what they are. Perpets are a family tradition, Polly’s mom taught her, Polly taught my mom and my mom taught my sister and me. They are a very special family treat and I am so glad my mom was okay with me sharing the recipe with all of you.

These Perpets are traditionally made with white bread and milk and fried in olive oil, this is probably why I don’t make them that often. So I decided to use my multri-grain bread crumbs and homemade almond milk, I also thought I would bake them instead of frying them. They turned out great! I served them over spaghetti squash with Pasta all Vodka sauce (minus the bacon) and garnished the dish with fresh parsley, pecorino cheese and a drizzle of olive oil. Feel free to use them anyway way you want.

Nutrition:

*All I can say on this recipe is the beef is local and grass-fed.

*I am happy that I was able to stay true to the roots of this recipe, but use healthier ingredients and a healthier method of cooking and get the same great flavor I’ll know forever.

*The only man I have made these for is my sweetie, make them for your sweetie and see what happens.

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Pineapple Pad Thai w/Crispy Tofu

30 Monday Apr 2012

Posted by in pasta, vegan

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Food:

Pineapple Pad Thai– Serves 2 (with leftover sauce)

Sauce:

1/2 cup almond butter (I used my DIY Almond/Walnut Butter)

2 T. water

2 T. liquid aminos (soy sauce of your choosing)

2 limes, zest and juice

2 T. apple cider vinegar

2 tsp. Thai red curry paste

2 tsp. coconut oil

1/2 c. fresh pineapple juice

1. All of the ingredients go into a small saucepan, heat over medium low heat and whisk to combine. Heat through till there are no lumps. Serve.

The dish:

1 package brown rice noodles, cooked

1 c. peas, steamed

Green onions/scallions, chopped

Limes, to garnish

Cilantro, chopped

Crispy Tofu

1. After you have cooked the noodles put them in a bowl big enough to mix in. Pour some of the sauce over the noodles and toss well to combine. Divide between 2 bowls and garnish with the peas, crispy tofu, scallions, cilantro and a lime wedge.

Crispy Tofu (adapted from a secret recipe book)

5 T. liquid aminos

3/4 c. water

2 garlic cloves

1 lime, juiced

3 tsp. sesame oil

1/2 fresh pineapple juice

1 package firm tofu (look for no GMO’s)

1 T. fresh ginger

1. All of the ingredients EXCEPT the tofu go into the food processor or blender. Blend until there are no chunks of garlic or ginger.

2. Cube the tofu, pour the sauce over the cubed tofu and marinate over night.

3. Bake at 375 for 20-25 minutes. Keep and eye on the tofu and turn a few times while cooking. You be the judge of how crispy you want your tofu. Eat as a snack or add to Pineapple Pad Thai, great in salad and stir-frys.

Nutrition:

Sometimes (healthy) comfort is the only nutrition we need!

Love:

My sweetie loves Pad Thai w/Tofu! Sometimes after a long day I’ll call and say ‘wanna get Thai tonight?’ Billy is quick to oblige. This means noodle soup w/veggies for me, which is like a grown up version of Top Ramen, but on a whole other level with its spicy broth and chunks of garlic lingering in the bottom of the bowl. For Billy this means Pad Thai w/Tofu and a side of peanut sauce, he LOVES his peanut sauce! As we are both enjoying our slurpy noodles and pretending we are on some kind of exotic vacation (not!) it hits me that I SHOULD MAKE MY OWN PEANUT SAUCE for my sweetie- BRILLENT idea Brooke! To the kitchen I go. It took me a few attempts, all of which Mr. William didn’t mind testing, but this Pineapple Pad Thai was my favorite and I feel is ‘blog worthy’.  It’s a goodie. Enjoy!

Mussels Linguine

11 Saturday Feb 2012

Posted by in pasta, shellfish

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 Food:

Mussels Linguine- Serves 2

Mussels:

1 lb mussels, bearded, rinsed and drained (if any are open, discard)

1/2 Fresno chile, chopped

2 garlic cloves, chopped

1/4c. olive oil

1c. white wine

1 lemon, juice and zest

salt and pepper

Topping:

3/4c. bread crumbs (toast these in a saute pan w/ a little olive oil or butter, season with the salt and pepper)

1/2c. parsley, chopped

1/4c. Parmesan cheese

pinch of salt and pepper

Pasta:

1/2 package whole wheat linguine

salt for water

Directions:

1. Start by placing two pans on your stove, a saute pan for the mussels and a large pot for the pasta (this dish comes together very quick, so make sure all your ingredients are ready to go). Fill the big pot with water and bring to a boil, add about 1 T. salt and add the pasta. Do not over cook the pasta!

2. Right when you drop the pasta move on to the mussels, turn the heat to medium for your saute pan. Add the olive oil, garlic and chile, when these start to sizzle (do not burn) add the mussels and stir to coat. Place a lid on the mussels and let them cook while you wait for the pasta.

3. While you wait for the mussels and pasta, toss your bread crumb topping together (toasted bread crumbs, parsley and cheese) in a bowl and set aside to top the dish just before you serve.

4. When the pasta is done, drain and portion out between the two bowls. Next take the lid off the mussels (if mussel isn’t open, discard) and turn the heat off, add the juice and zest of the lemon-toss to combine. I split the mussels between the two bowls and then poured the wonderful sauce over the mussels and pasta. Top with the bread crumb mixture. Serve immediately!

Nutrition:

Mussels- Fish and shellfish are nutrient-dense and an excellent source o high quality protein, vitamins and minerals, but their content of omega-3 fatty acid is where we get the most bang for our bite. Mussels fall under a medium level group by their omega-3 fatty acid content. Look for blue or green mussels, farmed mussels are the ‘best choice’ because they are farmed in an environmentally responsible way.

Whole Wheat Pasta- Whole grains in your diet may reduce your risk of certain chronic diseases. Certain cancers especially gastrointestinal cancer. Heart disease: antioxidant’s contained in whole grains may work with fiber and other compounds to reduce your overall risk.

Lemons- This citrus fruit ranks high in its medicinal value and having many therapeutic uses. It is a good blood and body purifier and a mild diuretic. The juice also aids in the removal of old drug poisons from the body.

Parsley- High concentration of antioxidants, a blood builder and purifier. It makes a wonderful tea and helps to release retained water from the body.

Love:

I often order this dish when we go out for a special dinner, I have always been a huge fan of mussels and clams and especially over pasta. I’m Italian, what can I say?! Yesterday was the mine and Bill-y’s first date eight years ago, we usually do something special that day instead of Valentines Day (it just means more to us), and since we decided to spent the whole day out and have dinner at home I wanted to make something out of the ordinary. Bill-y probably would order this dish out (he usually orders a hamburger) but all I heard from him was mmm, mmm! He loved it, I loved it, all was well in the Cordary house last night. Happy Dating Anniversary my sweet… until next year. Enjoy!

Creamy Cauliflower Pasta

14 Saturday Jan 2012

Posted by in pasta, vegan

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Creamy Cauliflower Pasta

 Food:

Creamy Cauliflower Pasta Serves 6

1 head cauliflower, cut into florets

1 lb. whole wheat pasta

1/3 c. extra virgin olive oil

4 garlic cloves, thinly sliced

1/2 c. dry white wine (if you’re not a drinker, start! j/k- sub with veggie broth)

1 1/2 T. chopped fresh oregano

1/4 c. kalamata olives, pitted and chopped (or whatever kind you like, I like green cerignola olives from Tony Caputo’s)

1 t. red-pepper flakes

4 sprigs parsley, stemmed and chopped (I use a bit more, I like parsley)

salt and pepper to taste

1/4 c. shredded Asiago or Parmesan cheese (about 1oz.) (if vegan omit cheese or sub w/vegan cheese)

*variation- add small can drained and chopped tomatoes to the skillet when you add the wine. (I do this and love it, I used my own canned tomatoes)

Directions:

Bring a large pot of salted water to a boil over high heat. Add cauliflower and cook for 5 mins, or until tender. Remove with a slotted spoon to a medium bowl, reserving the water. Cook the pasta according to directions in the reserved water. Drain and transfer to a large serving bowl.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and cauliflower and cook for 5 mins, stirring and breaking the cauliflower into bite size pieces. Add wine, oregano, olives, red-pepper flakes (and tomatoes is using) and cook for 3 mins or until the cauliflower is very tender. Add parsley and season with salt and pepper to taste. Pour over pasta and toss to coat well. Top with cheese.

Nutrition: 

Cauliflower- As an excellent source of vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. Researchers have determined that the sulfor aphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall. (Courtesy of WHF)

Whole Wheat Pasta-  Unlike traditional pastas made of refined durum wheat, or semolina, whole-grain noodles don’t lose their bran and germ during processing. Bran, the outer skin of a whole grain, and the germ, or embryo of the grain, carry considerable healthful fats, protein, antioxidants, B vitamins, minerals, and fiber. One of these minerals, magnesium, increases the body’s sensitivity to insulin, which may help to lower the risk of diabetes. And dietary vitamin E, folate, and fiber may reduce the risk of heart disease. Another thing high-fiber diets might do is drive down harmful glucose, insulin, and fat levels in the blood. (Courtesy of Cooking Light)

Love:

I love this recipe because it’s fast, easy, healthy and will feed a crowd. I recently made it for one of our holiday hangouts with the friends and everyone enjoyed it including the kids, YAY! Home Run! Cauliflower is a winter veg and my Whole Foods has had it on sale, so it’s been a great winter dinner dish. We like to toss in some fresh spinach or arugula for that extra green veggie punch. This recipe came from of my favorite cookbooks ‘Simply Organic’ by Jesse Ziff Cool- a Cookbook for Sustainable, Seasonal and Local Ingredients. Try it, you’ll love it. ENJOY!

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea’s the Season

04 Wednesday May 2011

Posted by in Fish, pasta

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 Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta
 Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper
 Sauteing the scallops
VOILA! Finished dish- MMM
-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-
2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)
1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)
3 cloves of garlic, chopped
2 T. fresh mint chopped (reserve a little for garnish)
1 T. chives, chopped
2 c. dry Nu Nooz pasta
8 large scallops
2 T. olive oil
1 T. coconut oil
salt and pepper
1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.
2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.
3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.
4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)
5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)
6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!

Ravioli Salad- Kim’s Birthday Hangout & Earth Day

24 Sunday Apr 2011

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 Ravioli Salad
 TBC (Tall Bitches Club, minus Sadie)
Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo’s Market.
-Ravioli Salad-
1 package Asiago Garlic ravioli, (got them at Tony Caputo’s Market)
1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)
1/2 purple onion, diced
3 cloves garlic, chopped
1/2 c. basil, chopped
1 5oz container baby spinach (you could use mixed greens or arugula)
1/3 c. olive oil
1/3 c. balsamic vinegar
salt and pepper
1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.
2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.
3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.
4. When ready toss to combine and serve. Enjoy!
*Sping- use asparagus
*Summer- use heirloom tomatoes
*Fall- use pomegranate’s

Nu Nooz Pasta- Eat Local First

24 Sunday Apr 2011

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This is the Broccoli Romaine Salad (posted June 21, 2010) using the dry Nu Nooz Pasta, a new local pasta maker here in SLC. I found it at Tony Caputo’s Market on 15th&15th.

This is the fresh Nu Nooz Pasta with the Pasta alla Vodka Sauce (posted January 17, 2011), I made this for Big Mike’s birthday dinner. It was a big hit!

*The TBC (Tall Bitches Club) girls Kim, Alisa and I are taking a pasta making class w/ Nu Nooz Monday April 25, set up through Slow Food Utah. I hope to take some photos and share them on the blog. You can find Nu Nooz Pasta at Tony Caputo’s Market.

Pasta Alla Friends- Friday Night Hangout

30 Sunday Jan 2011

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We try and get together with our friends as often as we can, due to the fact that all our friends have kids this can sometimes be a challenge. But lucky for us we could all make it work this weekend. We all bring a dish and a libation of choice and the rest is history. I know these little get togethers really restore all our spirits after a long week. The dishes don’t have to be complex, so is the case in the pasta I brought. I really just made this up on the fly, I looked to see what I had on hand and all I had to buy was some whole wheat pasta. Good luck and I hope you Enjoy!

-Pasta All Friends-
1 lb. whole wheat spaghetti (cooked according to the directions)
1/2 c. pistachio’s (shelled and toasted)*
1/2 c. pine nut’s (shelled and toasted)*
3 lemons, zested and reserve the juice
1/4 c. parsley leaves
1/2 c. olive oil
1-1 1/2 c. cheese (I used Peccirino and Parmigiana)
salt and pepper
*to toast nuts put them in a dry saute pan over medium heat just until they start to release there oils, you’ll be able to smell them become toasty. Shake pan occasionally, be careful not to burn.
1. Cook pasta according to the directions. Be sure to salt the boiling water.
2. After you have toasted the nuts, place them in the food processor with the lemon zest, pepper and parsley, pulse down to a fine grind. Use your best judgement on the size of the pulsed nuts.
3. Mix the olive oil and reserved lemon juice, whisk together. Season with salt and pepper.
4. When the pasta is done cooking drain and place back into the pot you boiled it in. Drizzle in the lemon and olive oil mixture, the nut mixture and the cheese. Using tongs toss all together and coat all the pasta.
5. Pour into a big bowl and garnish with any leftover cheese or parsley.
I liked the idea of this dish because we are getting whole grains from the pasta, good fats from the nuts and olive oil, and using fresh herbs and lemon bring a fresh flavor and take your taste buds for a ride. Parsley has a number of healing properties such as strengthening the liver, kidneys and the bladder. It’s also a immune enhancer and helps support the nervous system.
How cool is that? Food should always taste amazing but also be nutritional dense, using whole foods will ensure this.