RICOTTA AND SPINACH GNOCCHI WITH CRUSHED TOMATO SAUCE

INGREDIENTS:

1 C whole milk or part skim ricotta, well drained

½ C grated parmesan cheese

1 whole egg

¾ C all-purpose flour, more or less as needed

3 T fresh bread crumbs, toasted lightly

3 T spinach, cooked and well drained and chopped fine

1 C Sun Gold or cherry tomatoes, halved

3 T fresh, basil minced

½ ea. small shallot, minced

2 t garlic, minced

½ ea. anchovy fillet, minced or equal amount anchovy paste

1 T extra virgin olive oil

1/2 lemon, juiced

2 T unsalted butter

Salt and black pepper

Freshly grated parmesan cheese and fresh basil leaves for serving

METHOD:

Prepare crushed tomato sauce:  Combine halved cherry tomatoes, basil, shallot, anchovy, garlic, oil and lemon juice in a bowl.  Toss to combine and crush lightly with the back of a spoon or potato masher.  Add salt and pepper to taste.  Set aside.

Prepare the dumplings:  Place the ricotta in the center of a square of cheesecloth or a double thickness of paper toweling. Gather up sides and tie with kitchen twine. Place in strainer set over a bowl and refrigerate for 1-3 hours to drain out as much liquid as possible.

Combine ricotta, grated parmesan, eggs, garlic, and chopped spinach in a bowl.  Add the flour 1T at a time until a slightly stick dough forms.  Roll dough into a rope about the width of finger (3/4” diameter) and cut into ¾” pieces.  Arrange in a single layer on a lightly floured baking sheet.  Dust lightly with flour and set aside.

Cook dumplings:  Bring a large pot of water to a boil.  Add salt.  Reduce heat to a simmer and add dumplings in batches and stir gently. Cook until dumplings rise to the surface. As gnocchi rise to the surface, continue to cook about two minutes longer. Remove with a slotted spoon and place on a baking sheet. Reserve ¼ C gnocchi cooking water. When all dumplings have been cooked, melt butter in a non-stick skillet over medium high heat. Add the gnocchi, crushed tomato sauce, reserved gnocchi cooking water. Cook, tossing gently until sauce thickens slightly and coats the gnocchi, about 3 minutes. Plate and serve with additional parmesan, black pepper and fresh basil.

Serves 2 generously

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INGREDIENTS:

2 T olive oil

½ C new potatoes, peeled and diced

¾ C onion, chopped

1 t garlic, minced

2 t fresh ginger, minced

1 t curry powder

¼ – ½ t serrano pepper, seeded and minced (more or less to your own taste)

¼ C dry white wine (or equivalent amount of stock)

1 C vegetable stock

1 C plain, full-fat yogurt

1 ½ C milk (skim, 2%, or full fat)

1 T lime juice

¾ C fresh raw corn kernels (about 1 ear)

¼ C cilantro, minced

¼ C jicama, peeled and minced

¼ C red bell pepper, minced

½ C grilled shrimp (optional)

Hot sauce to taste (I like Valentina but Tabasco, Cholula, or Frank’s are great too)

METHOD:

In a large saucepan, heat 2 T olive oil.  Add potatoes, onions, garlic, ginger, curry powder, serrano and sweat over medium high heat until softened but not browned. Add white wine and stock and bring to a boil.  Reduce heat and simmer 8-10 minutes or until vegetables are very tender. Remove from heat and cool.  Transfer to a blender or food processor and puree the cooled soup base until very smooth.  If mixture is too thick you may need to add a little of the milk to facilitate the action of the blender or food processor. Chill at least 4 hours.

When ready to serve, combine the yogurt and milk and whisk to combine.  Add the chilled soup base and whisk carefully so as not to incorporate too much air into the mixture. Add lime juice, corn, cilantro, jicama and red pepper. Taste and adjust salt and pepper to your liking. Serve cold garnished with chopped fresh chives, hot sauce and cooked shrimp, if desired.

*Chef’s note – I grilled my shrimp and tossed them in a bit of hot sauce, chopped cilantro and olive oil before adding them to the soup. 

Serves 2

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INGREDIENTS:

2 T ea. parsley, dill, chives, minced

2 T Red onion, minced

1 T capers, minced

1 T Lemon juice

2 t Dijon mustard

2 T Regular or low-fat mayonnaise

¼ t Cayenne

Salt and pepper

1 ea. egg yolk

1 small sweet potato, scrubbed, peeled and coarsely grated

1/2 # Salmon fillet

Vegetable oil or pan spray

Basil Crème Fraiche (recipe follows)

Toasted high quality burger buns, sliced tomatoes, avocado, butter lettuce for serving

METHOD:

Combine herbs, red onion, minced capers, lemon juice, mustard, mayonnaise, cayenne, salt and pepper in bowl.

Working in batches, PULSE salmon pieces in food processor until coarsely chopped.  Alternately, chop salmon into ¼” pieces using sharp chef’s knife. Transfer to bowl with herb – red onion mixture.

Add grated sweet potato and egg yolk. Gently mix until uniformly combined.

Portion salmon mixture into two roughly 6 oz. portions 

Form into disks measuring about 4” in diameter and about 1” thick

Place formed patties on parchment lined sheet pan, cover and refrigerate at least 1 hour. 

Preheat grill to medium high. Lightly brush burgers with vegetable oil or spray lightly with pan spray.  Grill, 4-5 minutes, or until well browned on one side. Flip burgers and continue cooking until browned and cooked through on the second side.  **You may also cook salmon burgers in a non-stick skillet over medium high heat.

Transfer burgers to toasted buns, top with avocado, tomato, butter lettuce and basil cream fraiche.

BASIL CRÈME FRAICHE

INGREDIENTS:

1 C crème fraiche or sour cream

1 ea. shallot, minced

2 T ea. basil and parsley, minced

1 t fresh lemon juice

Salt and Pepper

METHOD:

Combine all crème fraiche ingredients in a small bowl and whisk to combine. 

Serves 2

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INGREDIENTS:

1 C medium grain bulgar wheat

 ¾ C tomato juice                

¼ C low sodium vegetable stock

1 ea.  fresh lemon juice

2 T olive oil

Generous pinch of salt & cayenne pepper

¼ C red onion, minced

½ C Italian parsley, minced

1 basket grape tomatoes, halved

½ ea. red bell pepper, chopped

1 T ea.  fresh mint and dill

¼ # feta

METHOD:

In a large bowl, combine first 5 ingredients.  Mix well and taste for salt and pepper.  Add all remaining ingredients and combine gently.  Cover and refrigerate overnight.  To serve, remove tabbouleh from refrigerator and mix gently.  Cut feta cheese into cubes and toss with salad.  Serve over grilled chicken breast if desired.

Serves 2 with generous leftovers

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FISH INGREDIENTS:

1 t Coriander

1 t Cumin

Pinch Cayenne, or to taste

½ lime, juice

2 T olive oil

Salt and freshly ground black pepper                                                                                                                                                             

2 ea.  4-ounce fillets tilapia, halibut, or cod fillets

SALSA INGREDIENTS:

2 oranges, peeled and segmented, membrane removed

1 lemon, peeled and segmented, membrane removed

1 lime peeled and segmented, membrane removed

1 t chopped fresh cilantro

2 t rice wine vinegar

1 T olive oil and

Amount to taste of minced jalapeno

Salt and pepper to taste

CILANTRO YOGURT CREMA INGREDIENTS:

½ C chopped fresh cilantro

1 clove minced garlic

2 minced scallions

1 t minced capers

½ C reduced fat or regular mayo

½ C non-fat or whole milk Greek yogurt

Shredded cabbage (mix with a bit of olive oil and lime juice if desired) for serving

Corn Tortillas for serving

METHOD:

Prepare Salsa:Combine all salsa ingredients in a bowl.  Toss to combine. Season with salt and pepper.

Prepare Crema: In the work bowl of a blender or food processor combine all ingredients.  Whiz to emulsify.  Season with salt and pepper. ***Because it is such a small amount, an immersion blender would work really well here.

• NOTE:  I usually make my own mayonnaise for this recipe but I thought some of you might not want to head down that path. If you’d like to make your own, let me know and I’ll include mayo making in another week’s dinner recipe.  It is easy and makes a superior product to anything you can purchase in the store.

Prepare the Fish: Prepare a charcoal fire or preheat gas or stove top grill.  In a small bowl, combine olive oil, spices, lime juice, and salt and pepper.  Brush fish lightly with marinade and grill until fish is just done.

To serve:Toast the tortillas over the open flame of a gas burner until lightly charred, about 30 seconds per side.  Immediately wrap in a kitchen towel or aluminum foil to keep tortillas from drying out.  Alternately, warm tortilla in an oven or microwave wrapped in a damp paper towels.

Serve a portion of grilled fish wrapped in warmed tortillas with citrus salsa and shredded cabbage.  Top with cilantro crema.

Serves 2

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RED PEPPER-OLIVE-CAPER RELISH

INGREDIENTS:

¼ C pitted green olives, chopped

1 t garlic, minced

¼ C parsley, minced

2 T cornichons, minced

1 T capers, drained and chopped

1 t Dijon mustard

2 t balsamic vinegar

1 ea red pepper, roasted, peeled and chopped (plus juice from peeled peppers if desired) * you may substitute any variety/color pepper you choose here

2 T high quality olive oil

METHOD:

Combine all ingredients, seasoning with salt and freshly ground black pepper.  Use right away or store in the refrigerator for up to 2 weeks.

Serves 2-4

RED PEPPER ROMESCO SAUCE

INGREDIENTS:

1/3 C toasted whole hazelnuts or almonds

1 T sugar

1 ea garlic clove

1 ea red pepper, roasted, peeled and chopped

2 T fresh parsley leaves

1 t red wine or sherry vinegar

Salt and red pepper flakes to taste

METHOD:

Combine everything in food process and process until smooth. Sauce can be thinned with olive oil if a thinner sauce is desired. Use right away or store in the refrigerator for up to 2 weeks.

Serves 2-4

ROASTED RED PEPPERS

With this technique peppers are roasted or charred to remove the skin, but in the process they develop a smoky, rich flavor that is absolutely delicious.  Once roasted and peeled, they keep well in the refrigerator, covered in olive oil, for up to 2 weeks. Any type or color of pepper may be substituted for this preparation.

METHOD:

To roast over gas flame: Turn your burner on to the highest setting and place the pepper directly on the open flame. Using tongs turn pepper periodically until charred and blackened all over.

To roast in the oven: Preheat oven to 400 degree. Line a rimmed baking sheet with foil. Toss pepper in small amount of olive oil and place on baking sheet.  Roast in oven until well blackened. This should take about 30-35 minutes.

Remove charred pepper and place in a bowl and cover with plastic film. This will allow pepper to steam and will aid in removing the skin. Let rest for 30 minutes or until cool enough to handle. Holding the pepper over the bowl, carefully remove the blackened skin.  Take care to catch the juice from the pepper. One strained, it is a flavorful addition to the sauce if you’d like to add it. DO NOT wash your peppers under running water to remove the charred skin.  You will wash away the flavor you’ve developed from the charring. 

Note: I don’t worry about having a little bit of the charred skin left on the pepper.  I think it adds significant flavor and I like the rustic look of it.

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Video link https://kutv.com/features/fresh-living/petite-feasts-chef-victoria-grilled-chicken-piadina

INGREDIENTS:

1C unbleached all-purpose flour

½ C whole wheat flour

1 ¼ t baking powder

3 T olive oil

½ C water

1 t salt

2 C arugula

½ basket grape tomatoes, halved

2T fresh basil leaves, torn

red onion, thinly sliced

2 grilled chicken breast, cut into bite size strips

2t red wine vinegar

3T olive oil

¼ C prepared basil pesto

¼ C ricotta cheese

METHOD:

Combine flours, salt, baking powder in a medium bowl.  Mix in olive oil and water. Knead dough until smooth and elastic. Place in an oiled bowl, cover with plastic film and let rest at room temperature for 45 minutes to an hour.  Divide dough into 4 equal portions.  On a lightly floured board, roll out dough into thin rounds that are 7” in diameter. Heat a cast iron skillet over medium heat.  Cook individual piadinas, on dry skillet, for 1-2 minutes per side.  Cover cooked piadina with a clean dish towel while preparing filling ingredients.

Combine arugula, grilled chicken, grape tomatoes, herbs and red onion in bowl.  Toss lightly with 2t red wine vinegar and 2T olive oil.  Adjust salt and pepper.  Spread warm piadina with ricotta.  Top with pesto and arugula salad. Fold and serve.

Serves 2-4

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This recipe makes use of a cooking technique called‘en papillote’ – where the cooking is done in a parchment package. The food is steamed in its own juices yielding a highly flavorful sauce and delicately cooked shrimp. It is a quick, healthy, no-mess way to cook. The packet may be assembled several hours ahead of time and refrigerated until ready to cook. Remember it is important to open packet immediately after baking to prevent overcooking. If you can‘t find parchment paper, you can use heavy duty aluminum foil.

INGREDIENTS:

1 can (14.5 oz.) crushed tomatoes

2 t tomato paste

1 clove garlic, minced

1 t minced anchovy filet or 1 t anchovy paste (or to taste)

1 t granulated sugar

2 t crushed red pepper (or to taste)

1 t smoked paprika

2-3 T high quality olive oil

¼ C white wines (optional)

½ C reserved pasta cooking water (use more if not using wine)

½ # linguini ½ #

16-20 count shrimp, peeled and deveined, tails intact

Salt and freshly ground black pepper

Parmesan cheese

Minced fresh flat-leaf parsley

*2 parchment paper squares (roughly 17×13”) *You can purchase parchment from the bakery counter at most grocery stores. One full size sheet will yield 2 packets.

METHOD: • Preheat oven to 375 degrees. • Prepare pasta bowls: Cut parchment paper squares (roughly 17×13”) to fit 2 oven proof bowls with a 3” overhang on all corners. *The video may help you here. • Cook pasta according to package directions. Drain pasta reserving ½ -1 C cooking liquid (You’ll need more if you are not using the wine). Set aside. • Combine crushed tomatoes, tomato paste, garlic, anchovy, sugar, crushed red pepper, paprika, wine (if using or add pasta cooking liquid), and olive oil in a bowl. Taste for salt and pepper. Set aside • Divide pasta equally among bowls. Divide the tomato mixture equally among the bowls of pasta. Top with shrimp. • Note: If pasta seems dry add a little of the reserved cooking liquid to each packet. Bring the ends of each parchment paper square together and tie with kitchen twine. Take care to completely enclose the pasta shrimp mixture, crimping edges if necessary. • Bake for 15-18 minutes or until shrimp is cooked through. Remove twine and open packets at the table. • Enjoy the ohh-la-la from your guests!!! Drizzle with additional olive oil and minced parsley and parmesan. Serves 2 generously

https://kutv.com/features/fresh-living/petite-feast-utah-spicy-shrimp-pasta-in-parchment

Vegetarian substitution ideas: Instead of shrimp use, ½ C cubed yellow or zucchini squash, ¼ C chopped yellow onion, ¼ C chopped red bell pepper, and ¼ C chopped cremini mushrooms tossed in a little olive oil, chopped fresh basil and S & P. Use 2t Tamari in place of anchovy. Cooking time would be about the same. Because we are essentially steaming the dish, I don’t think protein substitutes like tofu or wheat meat would work well. They benefit from searing or browning; a cooking process we are not using in this recipe. Vegan substitution ideas: You could use vegan pasta (many store-bought pasta contains egg) or lightly steamed spaghetti squash in place of the linguini. I suggest slightly undercooking the spaghetti squash before adding it to the packet so that when you bake the assembled package the squash doesn’t mush out. Swap 2t Tamari for the anchovy. *See above suggestions for vegetarian preparation. Protein substitution ideas: Substitute store bought fully cooked sausage (like Aidell’s). Raw proteins like chicken, beef or pork won’t work well in this recipe. You can cook them ‘en papillote’ but it require more oven time and would overcook the pasta in this preparation.

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