Here’s another one of those basic recipes that doesn’t take much to make. Just garlic, EVOO and spinach… and your lunch is good to go. It’s fantastic!
The spinach was added since I had some leftover from last week’s salad.
Ingredients (2 servings):
1/2 lb. Spaghetti (Linguine or penne works great, too)
3 cloves Garlic, minced
Red Pepper Flakes
A handful of Baby Spinach Leaves (or other greens you have)
Grated Parmesan (or Parma, for a vegan alternative)
Cook pasta according to package directions.
Meanwhile, sweat garlic with EVOO and red pepper flakes in low heat until flavor is fully released, 10 minutes or less. Be sure to not burn the garlic, so keep watch.
When pasta is cooked, drain and quickly combine with garlic and oil mixture and spinach and toss well. Sprinkle with grated parmesan and finish with a drizzle of fresh EVOO.
If I had a lemon, I would’ve squirted a little juice on it, too. Maybe next time.
I’ve come to love adding grapes, specifically, to a lot of my food now. The flavor compliments well with almost anything I’ve tried them with, so far.
This particular one is pure vegan fare that is refreshing and simple to make. As I’ve always said, I’m not, by any means, a vegetarian, let alone a vegan but hey… a good dish is a good dish, right?
And as usual, most of my ingredients here are organic. But… that’s just me!
Ingredients: Spinach Pasta, Grapes (Halved), Chopped Walnuts, Minced Garlic, Olive Oil, Chopped Parsley, Salt & Pepper
Directions: Cook pasta to al dente. In a medium-low heated pan, sweat minced garlic in olive oil for a few minutes. Add the halved grapes, season with salt & pepper and stir for a few more minutes until grapes are a little wilted. Then add the walnuts and cooked pasta and toss to combine. Serve on a plate and garnish with parsley and if you want, more walnuts and uncooked halved grapes.
Sometimes you get lucky you get to whip up something quick with whatever’s about to be thrown out from the fridge. Yes, I hate to waste anything. Luckily, the challenge of coming up with a killer dish from whatever’s left over from the week before intensifies my hunger even more. Makes me feel like a mini Iron Chef, even.
Except for the orzo, everything in here is leftover stuff. And they just happened to be the perfect combination for a delightful dish that I will definitely be making again and again, in the (near) future.
But for now… let’s savor the prototype, shall we?
The sun-dried tomatoes I used here are the dry ones. So, I needed to rehydrate them in hot water for about 20 minutes or so. If you have one in a bottle soaked in oil, you can skip this part.
Ingredients: Orzo, Sun-Dried Tomatoes, Grapes, Garlic, Mâche, Olive Oil, Fresh Parsley, Red Pepper Flakes
Directions: Cook orzo to al dente, as directed in package. Meanwhile, in a medium-low heated pan, sweat a few pieces of julienned sun-dried tomatoes in olive oil (its own, if possible) along with some minced or chopped garlic and a dash of red pepper flakes. Stir until garlic starts to brown a little. Make sure not to burn the garlic. When orzo is cooked, drain using a strainer and transfer to the pan. Add chopped parsley and grapes and mix thoroughly. Serve on a plate and garnish with as much mâche as you want. This is one garnish you want to have more of, trust me.
At the grocery store this afternoon, I was going to pick up a box of baby spinach when I noticed this one, right beside it.
What in the world is Mâche Rosette, I thought.
Kinda shows the extent of my veggie vocabulary, doesn’t it? Well, it sure didn’t take much for me to decide to pick it up instead of the spinach. I mean, look at it! It does resemble the baby spinach but a lot smaller. It just looked fantastic. I know I’ll be in for a treat with this one.
On my way home, I couldn’t wait any longer that I opened the box in my car and started munching on a bunch just to see how it tasted. Man oh man, was I in green heaven or what? It does have that spinach personality to it but I think I like it even more. It’s a lot milder and a bit nutty in flavor. I swear you don’t even need anything else to go with it. Heck, not even dressing, in fact.
So, here it is. I’ve made a uhh… Mâche Pit, if you will, and I’m trying to figure out a way to make it rock even more than it already does. How about a little grilled chicken with shitake and sesame oil? Or a few pieces of blood oranges with red wine vinaigrette. Maybe I should go back to the store and grab a bag of frisée to add to it. I don’t know.
Well, this ain’t gonna last long before it goes bad. If anybody has had it before, your suggestions would be very much appreciated. Thank you.
I watch PBS a lot mainly for the cooking shows. This recipe came from one of those shows, called Primal Grill. The guy usually does meat but every once in a while he’ll throw in a little vegetarian treat. Not that I’m a vegetarian (there’s mozzarella in here) but I do enjoy a good veggie dish. Especially if it feeds my eyes, as well. This particular one, I saw and was inspired to imitate. I don’t really follow recipes. I couldn’t, even if I tried. But I like to get a wide perspective on how one prepares a dish and then I’ll go try it out with whatever I have in the fridge. And usually, I get lucky and come up with some tasty treats. Not to mention, healthy too.
Ingredients: Eggplant, Roma Tomatoes, Fresh Mozzarella, Basil Leaves, Garlic, Olive Oil, Balsamic Vinegar, Salt & Pepper
Directions: Slice eggplants into strips and score both sides. Brush with olive oil and season with herbs, etc. Start grilling. Meanwhile, dice tomatoes and mozarella. Mince garlic and chop basil. Combine all in a bowl, drizzle with olive oil, balsamic vinegar. Salt and pepper to taste. Mix well. When done grilling, layer eggplant pieces on a plate and top with the Caprese mixture. Enjoy!