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Linguine with Lemon, Garlic and Thyme Mushrooms
Linguine with Lemon, Garlic and Thyme Mushrooms
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
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Quick Apple Recipes
Quick Apple Recipes
Apple-Onion Bruschetta: Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.
Sausage-Apple Skewers: Thread 1-inch chunks of apple, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.
Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato; squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side
Baked Apples: Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.
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Rainbow Chard Recipes
Sautéed Swiss Chard with Raisins and Pine Nuts
In a large fry pan add 2 Tbsps. olive oil, add 1/2 onion and 2 cloves crushed garlic. While that is cooking on low heat rinse spinach
Sautéed Rainbow Chard with Tomatoes, Basil and Onions
Wash the chard and trim any bad bits.
Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2″ (1cm) using both leaves and stems.
Chop onion.
Mince garlic.
Roughly chop tomato.
Tear large basil leaves.
Heat oil in a large skillet. Add onion and sauté until tender, about 5 minutes.
Add the garlic, chard stems and stir-fry over medium heat 3 minutes.
Add the leaves, basil and tomato. Stir and turn until the leaves wilt and it all fits into the skillet.
Reduce heat to low and cook until all is tender, another 5 – 6 minutes, stirring frequently.
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