Linguine with Arugula, Pine Nuts and Parmesan Cheese
INGREDIENTS
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
DIRECTIONS
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-10-15 11:51:522013-10-15 11:51:52Linguine with Arugula, Pine Nuts and Parmesan Cheese
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 ounces)
1/4 cup packed flat-leaf parsley leaves
DIRECTIONS
Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-10-15 11:51:022013-10-15 11:51:02Cauliflower and Feta Omelet
Preheat oven to 425 degrees. Wash and cut broccoli into florets. Lay out in a single layer onto cookie sheet. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Add 2 cloves of minced garlic (optional). Toss to coat. Bake for 30-45 minutes or until the edges get golden brown and crispy
Linguine with Arugula, Pine Nuts and Parmesan Cheese
Linguine with Arugula, Pine Nuts and Parmesan Cheese
INGREDIENTS
DIRECTIONS
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
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Cauliflower and Feta Omelet
Cauliflower and Feta Omelet
INGREDIENTS
DIRECTIONS
Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
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Easy Roasted Cauliflower
Easy Roasted Cauliflower
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets. Lay out in a single layer onto cookie sheet. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Add 2 cloves of minced garlic (optional). Toss to coat. Bake for 30-45 minutes or until the edges get golden brown and crispy
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