Orzo Pasta Picnic Salad

This salad really keeps well at room temp, so no worries for picnics or buffets!

4 c chicken stock
1 1/2 cup orzo pasta
1 can (15oz.) garbanzo beans
1 1/2 cup grape, or cherry tomatoes (halved)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley, mint, oregano or dill (chose one)
3/4 cup vinaigrette (recipe follows)
salt and pepper to taste
crumbled feta cheese
toasted pine or walnuts roughly chopped

For Vinigarette:
1/2 cup rice wine vinegar
1/4 cup fresh lemon juice
2 tsp honey (or agave)
Kosher salt & Fresh ground pepper
1 cup extra virgin olive oil

Bring the chicken stock to a boil. 
Stir in orzo and cook until tender but still firm to the tooth (al dente'), stirring frequently. 
Drain pasta well; dunp into a large bowl and stir in a little splash of olive oil.  Set aside to cool completely.
Add the beans, tomatoes, red onion, basil, and parsley (or fresh herb of choice).
Wisk dressing ingredients until emulsified.
Toss as much dressing into salad as needed.
Season to taste with salt and pepper. 
Garnish with crumbled feta cheese and toasted nuts just before serving.
Serve at room temp, or refrigerate until ready to serve. 

Garlic Scape Pesto

Garlic Scapes are those curly shoots that grow up from the garlic bulb, which are typically snipped off to provide more nutrients for the growing bulb.
They are used in this pesto which is a delicious alternative for any dressing on pasta or salads. Try it spread on crostini with a slice of roasted pepper for a fast and scrumptious appetizer.

1 cup garlic scapes, thinly sliced crosswise 
1/4 cup pine nuts
1/2 cup good olive oil 
1/4 cup Parmesan 
Salt and pepper, to taste 

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. 
2. With the processor running, add the oil a little at a time until it's fully incorporated.
3. Add cheese, pulse, then season with salt and pepper to taste.This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge.
   
   Note:  This will last a week in the fridge.

Recipe from "Kenzi" of Food52

Three Cheese Manicotti Crepes

I know, "manicotti crepe?" So why shouldn't I just use traditional pasta for this? Trust me, these pasta-like crepes are much faster and easier to fill than their cooked pasta alternative, as you simply plop the filling onto the crepe and roll it up! Also you can make the crepes several days ahead of time and just fill when you're ready to bake them. The addition of half a cup of whole wheat flour gives them a slightly nutty taste and more body, but you can substitute all purpose flour if you prefer a lighter crepe. If you're accustomed to the taste of whole wheat flour, you can make these successfully using a combination of  3/4 cup whole wheat, plus 3/4 cup of the all purpose flour, as there are three eggs in the mixture to give rise to the crepes and prevent them from becoming too dense as you cook them.

These crepes should be made a bit thicker than a traditional French crepe.
Three Cheese Manicotti Crepes

Serves 6 - I want to thank Sue Ann Bunt for inspiring me to create this recipe :)

 For "pasta crepes":

* 1cup all-purpose flour

* 1/2 cup whole wheat flour

* 1 cup half & half (milk works fine here too)

* 3 eggs

* a pinch of  salt

* olive oil

For filling:

* 1-1/2 pounds ricotta cheese

* 1/4 cup grated Romano or Parmigiano- Reggiano cheese

* 1 egg

* 2-3 tablespoons fresh Italian parsley, chopped

* salt & pepper to taste

* 1 quart of  your favorite pasta sauce ( I love these w/ tomato-basil, cream sauce)

* Asiago cheese curls* (grated Fontinella,  or Romano can be substituted)

In a medium bowl, whisk the cream (or milk), eggs and salt until thoroughly combined.

Heat a 6 to 8-in. skillet or crepe pan, lightly drizzled with olive oil -to medium.

Pour about 2 tablespoons batter into center of pan; immediately swirl or spread batter into a small circle to partially coat the bottom of pan (about 5 inch diameter).

Cook over medium heat until just firm, and ever so slightly golden, being careful NOT to brown (do not flip).

Slide crepes out onto wire rack or waxed paper.

Repeat with remaining batter. If  your short on counter space; stack cooled crepes with waxed paper between each one.

Set aside.

Preheat oven to 350 degrees.

Prepare a 13 x 9 inch baking dish by drizzling lightly with olive oil, smearing it to coat the bottom.

Evenly distribute half of the desired pasta sauce into baking dish. Set the dish near your work surface.

In a large bowl, stir together Ricotta and Romano cheese, egg, parsley, salt and pepper until evenly combined.

Spoon about 3 generous tablespoons of the filling across each crepe, and gently roll up, placing crepes seam side down, into prepared baking dish.

Spoon remaining sauce over top.

Cover with foil making a couple of slits in top to vent.

Bake for 20 minutes. Uncover and bake about 20 minutes more or until heated through.

Garnish with snips of  fresh basil. Scatter cheese curls or grated cheese over top and serve.

* Tip:

- The crepes can be made ahead and refrigerated, stored in a Ziploc bag with a layer of waxed paper between each one for a few days. When ready; simply fill them, roll up and bake.

-  For cheese curls, slowly drag a vegetable peeler against the long edge of cheese. 

Garlic Shrimp w-Sundried Tomatoes

Hi again, It's been a couple of months since my last post, but things have been quite hectic with work and the holidays. I pray everyone had a Blessed Christmas and a very Happy New Year!

This is a quick and delicious recipe that can be thrown together in no time.
I'll often add some blanched broccoli, sweet onion or roasted red peppers to this when I wish to incorporate another veg.
Adding more veg. increases the number of servings so remember to cook more pasta to compensate. ( I always make a little extra pasta anyway).


Garlic Shrimp w-Sundried Tomatoes
Serves 4-5

* 9 oz. fresh linguine or vermicelli pasta
* 4 Tablespoons unsalted butter, cubed
* 1/4 cup extra virgin olive oil
* 1/2 pound sliced fresh mushrooms
* 3 large cloves garlic, minced or pressed
* 1/2 teaspoon crushed red pepper flakes (optional)
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 oz. sun-dried tomatoes, thinly chopped
* 1 package ( 2.25 oz) slivered almonds, toasted
* 1/2 cup minced, fresh flat-leaf parsley
* 1/4 cup dry white wine or chicken broth (if using broth, add 2 teaspoons lemon juice)
* pinch of salt (to taste)
* fresh ground black pepper (12 turns)
* 1/2 cup grated Asiago (or Parmesano reggiano) cheese


Cook pasta (al dente').
Meanwhile, in a large skillet, melt butter with olive oil, add mushrooms & saute' for 2 minutes.
Add garlic & red pepper flakes (if using); cook 1 minute longer.
Add shrimp; cook and stir for 4-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, parsley, wine (or broth & lemon juice), salt and pepper; cook for 3-5 minutes or until heated through.
Quickly stir in fontinella cheese a little at a time until evenly distributed.
Drain pasta and place in a serving bowl; top with shrimp mixture.
Serve with Asiago cheese as garnish, or sprinkle on top before serving.

Last of the Basil Harvest

Pesto Pasta Salad ala Caprese
Serves 4-6 as a side dish (can easily be doubled)

This is a great way to use up the last handful of basil you've harvested from your garden, before the first frost.

1 cup dried orzo (rice-shaped pasta)
1 cup cherry tomatoes, quartered
6 oz. Mozzarella cheese, cut into 1/4" cubes, or grated
1/4 cup pine nuts, lightly toasted
For the dressing:
1 cup lightly packed fresh basil leaves
2 garlic cloves, peeled & roughly chopped
1/4 cup pine nuts
4 tbsp. virgin olive oil
Pinch of kosher salt
Fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tbsp. good balsamic vinegar


Cook pasta in boiling salted water until el dente (tender but still firm).
Drain, rinse with very cold water and drain again thoroughly.
Place pasta in a bowl and add tomatoes & mozzarella cheese.
For Pesto Dressing:
Combine basil leaves, garlic, pine nuts and oil in a blender and process until smooth.
Transfer pesto to a mixing bowl and add salt & pepper.
Beat in parmesan cheese and balsamic vinegar.
Stir dressing into pasta mixture, and adjust seadsoning (salt/pepper) if needed.
Cover and refrigerate for at least a half an hour to mature the flavor.
Transfer to a serving dish & sprinkle with toasted pine nuts. Garnish with basil sprigs if desired.

*Tips:
As with any salad, you can change up or add ingredients to suit your family's tastes. I'll often add a few black olives and a pinch of red pepper flakes to this for another flavor dimension.
For a main dish: Serve with (or add!) grilled chicken or shrimp and serve with warm, crusty artisan bread & tampenade. Simple, Fast & Delicious!

I love Pasta!

Chicken Tetrazzini
Serves 4-6

6 ounces fettuccine (I often use spinach fettuccine)
2 tablespoons extra virgin olive oil
3 leeks, washed and chopped fine (white parts only)
6 oz. mushrooms, quartered
2 large cloves garlic (minced or pressed)
1 1/2 teaspoon finely chopped, fresh rosemary
2 Tablespoons good Dry Sherry
3 tablespoons plus 1 teaspoon flour
3 cups chicken broth
1/2 cup milk
2 cups cubed cooked chicken breast
Grated zest of 1 lemon
lemon juice to taste
salt & freshly ground pepper to taste
1 cup freshly grated parmesan (or asiago) cheese
1/4 cup fine dry breadcrumbs
1 tablespoon finely chopped fresh parsley
Sliced almonds, taosted


Preheat oven to 425 degrees F.
Coat a 3-quart baking dish with cooking spray.
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned.
Add mushrooms, garlic, 1 teaspoon of the rosemary and dry Sherry; cook, stirring, until softened, about 5 minutes.
Add flour and cook, stirring for another minute or two.
Add broth and milk; bring to a boil, continue stirring, until slightly thickened.
Stir in 2/3 cup of the Parmesan (or asiago) cheese. When cheese is melted; remove from heat and mix in chicken.
Season to taste with lemon juice, salt and pepper.
Gently mix the pasta into chicken mixture and transfer to prepared baking dish.
Combine remaining 1/3 cup Parmesan (or asiago), breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl.
Season with salt and pepper. Sprinkle evenly over the casserole.
Bake for 20 to 30 minutes, or until slightly browned and bubbling. Let stand for 5 minutes before serving.
Plate, and sprinkle with additional parsley and toasted almonds.

* Tips: Serve with Garlic Bread and a Caesar or Vinaigrette Salad
When I harvest fresh herbs from my garden, if I have a surplus; I will remove the stems and divide into small portions, wrap each portion in cellophane wrap and place into a Ziploc bag. I will then label and freeze them for use throughout the winter months. To use, simply remove a portion from the freezer just before you need to add it (they thaw very fast and will get mushy if left out, so leave them frozen until ready to add). Immediately crumple the herb packet between your palms and release the crumbled herb into your dish. No chopping required!