• Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
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    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    October 17, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Marry Me Chickpeas and Orzo

    October 1, 2024 Author: Rachel
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    Recipe adapted from Gimme Some Oven.

    Ingredients:

    • 1 TBSP oil from sundried tomato jar or olive oil
    • 1 shallot, minced
    • 4 garlic cloves, minced
    • 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
    • 1 (15-oz.) can chickpeas, rinsed and drained
    • 3 c. vegetable broth
    • 1 c. uncooked orzo pasta
    • 1/2 c. drained sun-dried tomatoes, roughly chopped
    • 2 tsp. Italian seasoning
    • 3/4 c. evaporated milk or heavy cream, plus more if desired
    • 6 oz. fresh baby spinach
    • 3/4 c. freshly grated Parmesan cheese, plus more if desired
    • 1/4 c. fresh basil leaves, chopped
    • Salt and black pepper

    Directions:

    1. Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
    2. Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
    3. Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
    4. Season. Taste and season with additional salt and pepper if needed.
    5. Serve. Serve warm and garnish with basil.

    Marry Me Chickpeas and Orzo:

  • Creamy Pesto Pasta

    October 1, 2024 Author: Rachel
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    Recipe from Two Peas and Their Pod.

    Ingredients:

    • 1 lb. orecchiette pasta, or pasta of your choice
    • 1 c. basil pesto
    • 1 c. cottage cheese, recommend 2% or 4%
    • 1/2 c. reserved pasta water
    • Kosher salt and black pepper, to taste
    • For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese

    Directions:

    1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 c. of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
    2. In a blender or food processor, combine the pesto, cottage cheese, and 1/2 c. of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
    3. Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Can use additional reserved pasta water to thin sauce.
    4. Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired.

    Creamy Pesto Pasta:

  • Rachels Pesto

    August 3, 2024 Author: Rachel
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    Ingredients:

    • Bag of fresh spinach (about 6 oz.)
    • 1 garlic clove
    • Parmesan Cheese or Pecorino Romano Cheese (about 1-inch x 2-inch piece, cut into 3 or 4 pieces)
    • Handful of nuts (about 1/2 c. – I generally use pecans, but you can use any nut you like)
    • 2 large handfuls of fresh basil
    • Extra virgin olive oil (about 2 TBSP)
    • Salt and pepper, to taste
    • 1 lb. pasta
    • Reserved pasta water (about 1/2 c.) to thin
    • Add ins: tomatoes, mozzarella, grilled chicken, parmesan etc.

    Directions:

    1. Add the spinach, garlic clove, parmesan cheese, and nuts to a standard sized food processor and process until you have enough space to add the basil. If you can’t fit all the spinach in at once, process what you can until you have space to add the remaining spinach. 
    2. Add the basil and the salt and pepper and process until everything is finely chopped (no large pieces of parmesan cheese remain and nuts are chopped). 
    3. Slowly drizzle in the olive oil.  Add enough olive oil so that pesto mixture is just coming together.  The consistency is not sauce like at this point (more like finely chopped ingredients) and it should be quite thick with no visible amounts of oil.
    4. Taste the mixture and adjust the seasoning with salt and pepper as needed.
    5. Meanwhile cook your pasta.  Once pasta is cooked, reserve about 1/2 c. pasta water (to ensure you have enough), and add the pasta to a large bowl.
    6. Add the thick pesto to the top of the pasta and add 1/4 c. reserved pasta water to the top of the pesto.  The pasta water thins the pesto.  Begin tossing the pesto in the pasta.  If the pesto is still too thick, you can add more reserved pasta water (start with 1/8 c. at a time).
    7. Once all combined add tomatoes, mozzarella, and/or chicken, if using, and top the with fresh grated parmesan cheese.

    Rachel’s Pesto:

  • Pesto Pasta

    January 19, 2024 Author: Rachel
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    Recipe adapted from Chef Vince Pianalto.

    Ingredients:

    • 1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
    • 3/4 c. Italian parsley leaves, lightly packed
    • 1/4 c. pine nuts or toasted walnuts
    • 3 garlic cloves
    • 1/2 lemon, juiced
    • 1/2 c. olive oil
    • 1 tsp. salt
    • 1 c. Parmesan cheese, plus more for garnish
    • 2 TBSP salt for potato/green bean/pasta water
    • 3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
    • 12 oz. green beans, cut in 1 inch pieces
    • 1 lb. dried fettuccine (can use fresh)
    • Reserved 1/2 c. pasta water, optional see below

    Directions:

    1. Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
    2. Bring a large pot of water to a boil and add the 2 TBSP salt.
    3. If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
    4. If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
    5. Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
    6. Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.

    Pesto Pasta:

  • Simple Skillet Pasta

    November 12, 2023 Author: Rachel
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    Ingredients:

    • 3 TBSP olive oil
    • 4 garlic cloves, minced
    • 1/2 – 1 tsp. crushed red pepper, to taste
    • 1 tsp. oregano or Italian seasoning
    • 1 (28-oz.) can crushed tomatoes
    • 1/2 tsp. salt
    • 1/4 tsp. sugar, add more to taste
    • 3 1/2 c. water
    • 16 oz. penne
    • 1/4 c. chopped fresh basil
    • Burrata
    • Grated Parmesan or Pecorino Romano cheese

    Directions:

    1. Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
    2. Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
    3. Top individual portions with Parmesan or Pecorino Romano cheese.

    Simple Skillet Pasta:

  • Orzo Puttanesca

    October 11, 2023 Author: Rachel
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    Recipe from Chef Tom Walton.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. chili flakes
    • 1/2 tsp. oregano
    • Salt, to taste
    • 10 oz. grape/cherry tomatoes
    • 2 TBSP capers in brine
    • 1/3 c. Kalamata olives, sliced
    • 1 c. dried orzo
    • 1 14 oz. can garbanzo beans, drained and rinsed
    • 2 1/4 c. chicken broth
    • 6 oz. roasted red peppers, sliced
    • 1/2 c. parsley, chopped
    • 3/4 c. crumbled feta

    Directions:

    1. Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
    2. Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
    3. After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
    4. Top with parsley and feta.

    Orzo Puttanesca:

  • Eggplant and Tomato Pasta Sauce

    October 11, 2023 Author: Rachel
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    Recipe adapted from The Genetic Chef.

    Ingredients:

    • 1/2 c. olive oil
    • 1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks
    • 4-6 garlic cloves, minced
    • Crushed red pepper, optional to taste
    • 2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)
    • 2 tsp. dried oregano
    • Salt, to taste
    • Pepper, to taste
    • Sugar, to taste
    • Fresh basil, chiffonade
    • Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata

    Directions:

    1. In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
    2. Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
    3. Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
    4. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
    5. Taste and adjust seasoning and add fresh basil.
    6. Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.

    Eggplant and Tomato Pasta Sauce:

  • Flame Roasted Tomato Pasta

    September 4, 2023 Author: Rachel
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    Our creation.

    Ingredients:

    • 24 oz. grape or cherry tomatoes
    • Olive oil
    • Salt
    • 1 lb. of pasta (reserve 1/2 c. pasta water)
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper or to taste
    • 2 TBSP – 1/2 c. grated parmesan cheese to taste
    • Zest of 1 lemon
    • 1/2 – 1 c. basil, chopped
    • 8 oz. burrata

    Directions:

    1. Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
    2. Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
    3. Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
    4. While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
    5. When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.

    Flame Roasted Tomato Pasta:


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