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- Start with freshly made pasta prepared in a food processor. I followed this recipe.
- Add the freshly made pasta to salted boiling water. Stir once to separate pasta. Cook until al dente or about 5-6 minutes.
- While the pasta cooks, carefully clean 2 cups of chanterelles, removing any dirt. Cut into bite sized pieces. Some can be left whole based on their size.
- Finely shred 1 cup of kale, stems removed.
- Mince 2-3 garlic cloves.
- In a sauce pan, sauté the minced garlic for a minute or so with 1 tablespoon of butter.
- Add the shredded kale, chanterelles, and the remaining butter to the pan.
- Cook until soft, about 5 minutes.
- Add 1/2 cup of heavy cream and stir.
- Season with salt and freshly ground pepper to taste.
- Drain and add the cooked pasta to the pan plus 1 cup of pasta water, and stir to coat. Remove from heat.
Serve pasta with freshly shaved or grated pecorino romano cheese.
It’s so great when you’re totally starving and you actually have the perfect ingredients handy to create a hearty, yummy salad. Summer is abundant with avocados, baby greens and tomatoes, so it wasn’t difficult pulling these items together. Instead of using fresh tomatoes, I added some that I pickled earlier this week. Here’s the recipe I used for the tomatoes. I used rice wine vinegar instead of the cider vinegar because I prefer its mild and less pungent flavor. Happy Summer all! 🙂
I was at the farmer’s market on Sunday, the usual plan, and came across these yellow beets. I’ve eaten the red and pink variety, but never this type. Of course I just had to buy them. I knew I was in for a beautiful surprise as I sliced the cooked beets, but had NO IDEA they’d be this amazing! They were an ombre of yellows and oranges, reminiscent of a sunrise. Totally mind-blowing. An added bonus is that these don’t make a mess when you peel them because of their light color. Anyone who’s worked with red beets, knows what I’m talking about. Anyhow, below is my no-fail simple recipe. I prefer roasting over boiling because I think the flavors are much more delicious. Enjoy!
- Wash and clean beets.
- Wrap them in tin foil.
- Cook in a 400 degree oven for about 40 minutes, depending on size. Beets should be soft to touch when they are ready.
- Allow to cool.
- Wipe off skin using a dish towel or paper towels if that is all you have available.
- Cut off ends and cut into 1/4 inch thick slices.
- Place slices in a bowl and drizzle with 2 generous splashes of rice wine vinegar. You can use cider or champagne vinegar but I prefer rice vinegar as it has a nice mild flavor.
- Season with sea salt and freshly ground pepper.