INGREDIENTS:

¼ C extra virgin olive oil

3 large cloves garlic, peeled and thinly slivered

1 (28 oz.) can peeled and diced tomatoes in juice

Pinch  crushed red pepper flakes

1 tsp. fennel seed

1 (15 oz.) can garbanzo beans, drained and rinsed

1 bunch Tuscan kale

1 T unsalted butter

Fresh basil, pecorino Romano for serving

Salt and pepper

METHOD:

Heat oil in a medium saucepan over low heat.  Add garlic and sauté, stirring occasionally until very fragrant but not browned.  Add tomatoes and their juice, red pepper flakes, fennel seed and salt.  Bring up to a simmer and cook about 20 minutes until tomatoes break down and sauce has thickened.

Stir chopped ale into sauce and cook until kale has wilted.  Stir in beans and cook an additional minute or two until heated through.  Taste for S and P.  Spoon into shallow bowls and garnish with fresh basil and grated pecorino Romano.

Serves 2

Facebook

Twitter

Pinterest

email

INGREDIENTS:

¼ #      pancetta or bacon, cut into ¼ inch pieces

1 T       freshthyme, minced or 2 t dried

2 ea.     cloves garlic, minced

1          small butternut squash, peeled, seeded and cut into ½” dice (about 3 cups)

1 T       unsalted butter

1 ea.    shallot, minced

pinch   crushed red pepper flake (or to taste)

pinch   granulated sugar and fresh nutmeg

1 ½ C   chicken or vegetable stock

½ #      bucatini pasta (or pasta of your choice)

¼ C      parmesan cheese, grated

1 ea.    lemon juice

2 T       walnut, toasted and coarsely chopped

1 T       fresh parsley, chopped

Salt and pepper

METHOD:

Cook pancetta or bacon in a medium skillet until crisp.  Add thyme and sauté for about 30 seconds or until fragrant. Add garlic and minced shallot and cook, stirring occasionally until softened.  Pour off flavored oil.  Scrape pancetta/thyme mixture from pan and reserve. Add oil back to skillet and heat until shimmering. Add butternut squash and cook until squash is slightly browned and caramelized.  (It is important not to stir the squash too much during this process.  You want to get nice, even browning on the squash but maintain the texture and shape of the cubes.) Add nutmeg, sugar, crushed reds, and butter to the pan. Cook until butter has melted and spices are fragrant, about 2 minutes. Add stock, lower heat and simmer until squash is just barely tender. 

Meanwhile, cook pasta according to package directions. Drain and reserve 1 C of starchy pasta cooking water. Add cooked and drained pasta back to skillet. Stir in parmesan, lemon juice, and reserved pancetta mixture. Stir gently to combine adding only enough pasta cooking water to achieve desired consistency. Taste for salt and pepper. Transfer to serving bowls and sprinkle with chopped parsley and toasted walnuts and additional parmesan if desired.

Serves 2 generously 

Facebook

Twitter

Pinterest

email

BROTH INGREDIENTS:

1 T       olive oil

1 sm    onion, chopped

2 ea      cloves garlic, minced

2 t        dried thyme

2 t        dried basil

2 t        dried oregano

1  t       crushed red pepper flake (or to taste)

1 C       white wine or vegetable stock

1. C    Clamato juice (extra can be used for cocktails like Micheladas or Bloody Caesar’s)

1 ea     14.5 oz candiced tomatoes, in juice

1 ea     bay leaf

Salt and pepper

STEW INGREDIENTS:

8 oz.    cod, halibut or other firm white fish, cut into 1” pieces

½ #      shrimp, thawed and peeled with tails intact

¼ #      pasteurized crab meat (available in refrigerated seafood section at Costco)

1 ¼ C   diced zucchini, fennel, cherry tomato (any combination)

1 can   drained and rinsed garbanzo beans     

2 T       unsalted butter, cut into small pieces

3 T       chopped fresh parsley,

            Juice of ½ lemon

METHOD:

Heat olive oil in a medium sized saucepan over high heat until shimmering.  Add onion and cook, stirring occasionally until softened.  Add garlic, thyme, basil, oregano, and red pepper flakes (if using.) Cook until fragrant, about 2 minutes. Take care not to let garlic brown.  Add wine and cook until reduced by half.  Add canned tomatoes, Clamato, bay leaf and 1 C water. Reduce heat and to simmer, cover and cook 8 minutes.

Remove bay leaf and submerge cod in broth. Cover pot and simmer for 2 minutes. Add shrimp, garbanzo beans and diced vegetables. Cover pot again and simmer until shrimp and cod are cooked through (about 3 minutes more.) Stir in butter piece and season with salt and pepper. Divide among bowls and top with a generous spoonful of crab, chopped parsley and a squeeze of lemon.

Serves 2 -4

Facebook

Twitter

Pinterest

email