Tortellini and Tomato Salad

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Tortellini and Tomato Salad

Tortellini and Tomato Salad

http://www.myrecipes.com/recipe/tortellini-and-tomato-salad-50400000113912/

Ingredients

  • 2 (9-oz.) packages refrigerated cheese-filled tortellini $
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups baby heirloom tomatoes, halved
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced green onions
  • 1/2 cup coarsely chopped fresh basil
  • Salt and pepper

Instructions

  1. Prepare tortellini according to package directions.
  2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
http://www.knowyourfarms.com/tortellini-and-tomato-salad/

By |July 23rd, 2013|Pasta Dish, recipe, Recipe Type, Tomatoes|Comments Off
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Eggplant Parm Mac and Cheese

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Eggplant Parm Mac and Cheese

Eggplant Parm Mac and Cheese

http://familystylefood.com/2013/01/eggplant-parm-mac-and-cheese/

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.
http://www.knowyourfarms.com/eggplant-parm-mac-and-cheese/

By |June 25th, 2013|Casserole, Eggplant, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Thai Chicken and Sugar Snap Peas

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Thai Chicken and Sugar Snap Peas

Thai Chicken and Sugar Snap Peas

http://www.kraftrecipes.com/recipes/thai-chicken-sugar-snap-50178.aspx

Ingredients

  • 3/4 cup Italian Dressing, divided
  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 2 Tbsp. Crunchy Peanut Butter
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1/2 tsp. crushed red pepper
  • 1 pkg. (8 oz.) fresh sugar snap peas, rinsed, drained
  • 8 oz. thin spaghetti, cooked, drained

Instructions

  1. Pour 1/4 cup dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
  2. Mix remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.
  3. Cook and stir chicken in large skillet on medium-high heat 5 min. Add snap peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
http://www.knowyourfarms.com/thai-chicken-and-sugar-snap-peas/

By |June 3rd, 2013|Entree, Pasta Dish, recipe, Recipe Type, Sugar Snap Peas|Comments Off
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Bacon and Swiss Chard Pasta

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Bacon and Swiss Chard Pasta

Bacon and Swiss Chard Pasta

http://www.epicurious.com/recipes/food/views/Bacon-and-Swiss-Chard-Pasta-242133

Ingredients

  • 1 pound linguine
  • 12 ounces bacon, cut crosswise into 1/2-inch slices
  • 1 very large red onion, halved, sliced (about 6 cups)
  • 2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2/3 cup grated Parmesan cheese

Instructions

  1. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
  3. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
http://www.knowyourfarms.com/bacon-and-swiss-chard-pasta/

By |May 23rd, 2013|Bacon, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type, Swiss Chard|Comments Off
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Fresh Tomato and Arugula Pasta

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Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta

http://www.bhg.com/recipe/pasta/fresh-tomato-and-arugula-pasta/

Ingredients

  • 2 2/3 cups dried ziti or mostaccioli (8 ounces)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 - 1/4 teaspoon crushed red pepper (optional)
  • 4 cups arugula and/or spinach, coarsely chopped
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 1/4 cup crumbled Gorgonzola or Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
  3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
  4. from the test kitchen
    5. Fresh Tomato and Arugula Pasta with Chicken:
  5. Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
http://www.knowyourfarms.com/fresh-tomato-and-arugula-pasta/

By |May 13th, 2013|Arugula, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type|Comments Off
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Pasta with Roasted Butternut Squash and Pecans

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Pasta with Roasted Butternut Squash and Pecans

Pasta with Roasted Butternut Squash and Pecans

http://www.connoisseur4thecure.com/2012/11/03/pasta-with-roasted-butternut-squash-and-pecans/

Ingredients

  • 1 lb. penne pasta or other short cut pasta, preferably whole wheat pasta
  • 1 butternut squash, peeled, seeded, and cut into ½ inch pieces.
  • 1 tablespoon butter
  • ½ cup pecans, chopped coarsely
  • 2 tablespoons olive oil plus a drizzle olive oil
  • Kosher salt and freshly ground pepper
  • ½ cup flat-leaf parsley, chopped fine
  • ½ cup grated parmesan cheese
  • Ricotta for serving

Instructions

  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and salt and pepper.
  3. Roast 15-20 minutes.
  4. Cook pasta according to package instructions. Drain pasta and add olive oil and parsley and season with salt and pepper.
  5. In a medium skillet add 1 tablespoon of butter. Roast pecans in butter until toasted.
  6. To serve divide pasta among 4 plates. Sprinkle with the parmesan cheese. Spoon squash over pasta. Top with roasted pecans and a dollop of ricotta cheese.
http://www.knowyourfarms.com/pasta-with-roasted-butternut-squash-and-pecans/

By |April 27th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Creamy Kale & Mushroom Chicken Pasta

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Creamy Kale and Mushroom Chicken Pasta

Creamy Kale and Mushroom Chicken Pasta

http://iowagirleats.com/2013/04/11/creamy-kale-mushroom-chicken-pasta/

Ingredients

  • 8oz farfelle pasta, or other short-cut pasta
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 teaspoons extra virgin olive oil, divided
  • salt & pepper
  • 1 shallot, chopped
  • 1 Tablespoon butter
  • 8oz sliced button mushrooms
  • 6 cups chopped kale
  • 2 garlic cloves, minced
  • 1/2 – 3/4 cup chicken broth, divided
  • 4oz mascarpone cheese

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside.
  2. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
  3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
  4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
http://www.knowyourfarms.com/creamy-kale-mushroom-chicken-pasta/

By |April 22nd, 2013|Entree, Kale, Mushrooms, Pasta Dish, recipe, Recipe Type|Comments Off
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Butternut Squash Lasagna

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Butternut Squash Lasagna

Butternut Squash Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

Ingredients

  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
http://www.knowyourfarms.com/butternut-squash-lasagna/

By |April 21st, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Squash|Comments Off
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Roasted Butternut Squash Risotto with Sugared Walnuts

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Roasted Butternut Squash Risotto with Sugared Walnuts

Roasted Butternut Squash Risotto with Sugared Walnuts

http://www.myrecipes.com/recipe/roasted-butternut-squash-risotto-with-sugared-walnuts-10000002012794/

Ingredients

  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon brown sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh garlic
  • 4 cups fat-free, lower-sodium chicken broth
  • 1/2 cup water
  • 1 ounce pancetta, finely chopped (about 1/4 cup)
  • 1 cup finely chopped onion
  • 1 1/4 cups uncooked Arborio rice
  • 1/2 cup chardonnay
  • 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400°.
  2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
  3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
  4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
  5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
http://www.knowyourfarms.com/roasted-butternut-squash-risotto-with-sugared-walnuts/

By |April 1st, 2013|Butternut Squash, Entree, Pasta Dish|Comments Off
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Butternut Squash, Caramelized Onion, and Spinach Lasagna

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Butternut Squash, Caramelized Onion, and Spinach Lasagna

Butternut Squash, Caramelized Onion, and Spinach Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-50400000116791/

Ingredients

  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 12 garlic cloves, unpeeled (about 1 head)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water
  • 2 (9-ounce) packages fresh spinach
  • 5 cups 1% low-fat milk, divided
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles

Instructions

  1. Preheat oven to 425°.
  2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
  3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
  5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
  6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
  7. Preheat broiler.
  8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
http://www.knowyourfarms.com/butternut-squash-caramelized-onion-and-spinach-lasagna/

By |March 29th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Spinach, Squash|Comments Off
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