In his book, Cooking by Hand, Paul Bertolli writes extensively about the many kinds of flour and combinations of flour, eggs and water that create the vast Italian pasta repertoire. One of these is spelt pasta. It is great that we are now learning about these products here in our own food and farm community and thanks to Fresh Fork Market we are bringing them into our kitchen.
Pasta with Kale in Olive Oil
1 lb spelt flour and rosemary linguini
1 bunch
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Tag Archives: pasta
Linguine with Cauliflower and Brown Butter
From Martha Stewart's television show in 2010.
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Ingredients
- 3/4 cup packaged croutons or 3 slices stale bread
- 6 1/2 tablespoons butter
- 1 medium cauliflower (2 1/2 pounds), cut into florets
- Coarse salt and ground pepper
- 1 pound linguine
- 10 fresh sage leaves or 1/2 teaspoon dried sage
- 1 shallot, minced
- 3/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan, plus more for serving
Directions
- Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet
Week 6 Winter CSA Package
Chickens, organic black beans, butternut squash pasta
I hope everyone had a very special holiday season. For me the parties and time off was nice, but I'm ready to be back to work. We started planning over the break for the summer 2012. I can't believe it! So much work to do and so little time. We'll be sending updates about that in the coming month, including new stops we are planning, new products, etc. For this week, we are back toPasta w/ Kale Pesto and Roasted Butternut Squash
This recipe was passed to me by one of your fellow subscribers. She got the recipe from the New York Times in Nov 2009. She notes that one does not need to have kale; instead, any bitter green (such as turnip greens) will work.
Ingredients:
- 1.5 lbs butternut squash (or other winter squash like acorn)
- 0.5 cups extra virgin olive oil
- 0.75 teaspoon kosher salt and a pinch for the squash
- Black pepper to taste
- 1 bunch kale, mustard greens, turnip
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Mex‐Pasta
A few nights ago I had to figure out what to do
with all the peppers, onions, tomatoes, corn, and
squash accumulating in my fridge. Usually I just
stir‐fry everything, make a cream sauce, and toss it
with pasta and cheese. But I wanted something a
bit healthier.
So I started chopping up veggies. First the patty
pan squash was cut into small cubes, then I
chopped onions, hot Hungarian peppers, sweet
yellow pepper, and scallions. The squash was
thrown into a hot skillet with olive oil for about 5
minutes to soften. I then added
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Pastabilities
A good way to use the pasta that will be in this
week’s offering would be to use it with tomatoes
and peppers.
For the tomatoes I’d suggest taking out a little of
the stem, using a sharp knife. Drop the tomatoes
into boiling water for about ten seconds. Remove
to ice water. Chill and peel. Cut in half and
squeeze out most of the pulp.
Chop the tomatoes. Pay attention to the heat of
the various kinds of pepper. Add the hot peppers
in relationship to your tolerance. Saute the
chopped peppers in olive oil just to
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Pasta with zucchini and bread crumbs
Wedges of cabbage, trimmed of the core but
still held together is a great vegetables.
Place the wedges with a quarter inch of
water in a pan for which you have a tight
fitting lid. Place over medium heat. Bring
the water to a boil and lower the heat.
Check often and add more water if
necessary. There must always be water
covering the bottom of the pan. Cook until
the cabbage is tender but still retains a little
crunch. Remove the wedge of cabbage and
let them drain for a minute. Season with salt
and pepper and
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Cabbage and Noodles
You can use butter or olive oil. Shred some
cabbage, about 2 cups per person/serving.
Saute the shredded cabbage over medium
heat. Soften the cabbage slowly. It should
retain a little crunch. Adjust heat to avoid
burning edges of the cabbage. Cook the
noodles in boiling salted water. Drain the
noodles and combine with the cabbage.
Season the cabbage and noodles with salt
and pepper. Add some minced parsley. This
is a good dish if you prefer a meatless mal. It
would also be good with grilled meats or
chicken.
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Ratatouille Recipe
Ratatouille is a traditional French vegetable dish. This dish is essentially without rules. There is a basic procedure…but many vegetables can be omitted, added, or changed. Throughout the rest of the summer, I’ll try to plan a “ratatouille” bag each few weeks. Why? Because the ingredients here may compliment things still in your fridge from the week before or the ingredients in this bag may compliment some of the proteins you may have frozen. Below is a photo of ratatouille tossed with
pasta. Here is a basic ratatouille recipe supplied by Chef Richard
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Sauted greens and pasta..3 course meal in 15
Any combination of greens‐‐‐mustard or collard—
with some kale combined with whole wheat pasta
would make quite a meal.
You can use oil or butter and some sliced onion
and a little of the green garlic. Remove coarse
stems from the greens and stack them up one on
the other. Cut across to create thin strips. Soften
the onion in the butter over very low heat. Add
any combination of leafy green. Braise the greens
(cook covered over low heat) until they are soft or
to your liking.
When the greens have softened, cook the pasta.
Combine
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