04 May Penne with Mixed Grilled Vegetables

Ingredients

  • 8 ounces penne
  • 1 cup diced grilled eggplant (from about 3 grilled lengthwise slices)
  • 1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices)
  • 1/2 cup diced grilled bell peppers (from about 3 grilled lengthwise slices)
  • 1 cup grape tomatoes, halved or quartered if large
  • 4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup)
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup thinly sliced fresh basil, plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

1.  Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.

2.  Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.

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27 Apr Swiss Chard, Pilaf & Feta Bruschetta

Ingredients

  • 1 Bunch Swiss Chard, cleaned & julienned
  • 2 Tsp Parsley, chopped
  • 2 cups Pilaf,  cooked
  • 4 oz Feta Cheese
  • 2 Baby onions, minced
  • 1 Sprig wild garlic, minced
  • 1 Lemon,  zest & juice
  • Olive oil
  • Salt & Pepper

Directions

1.  Lightly sauté onion and garlic with olive oil. Add julienned swiss chard. Toss for one minute add fresh lemon juice & parsley. Take cooked pilaf (cook as package directs) and add to sautéed veggies.

2.  Place on a sliced baguette and garnish with feta cheese, lemon zest and parsley.

Makes a great appetizer or serve as an accompaniment to seared fish, roasted chicken, beef, or pork.

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