6 cups arugula
2 cucumbers peeled and diced
1 pint cherry tomatoes halved or one medium tomato, diced
1 cup sliced Kalamata olives
1/2 medium red onion diced
1 green pepper seeded and diced
1 (8-ounce) container Feta cheese , crumbled
FOR THE DRESSING:
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon Dijon mustard
salt and pepper to taste
Assemble arugula, cucumbers, tomatoes, olives, onion, pepper and half of Feta cheese in a large bowl.
To make the dressing, simple add all dressing ingredients to a Mason jar, fit with the lid and shake vigorously until well-combined.
Pour about half of dressing over salad and toss. Then, top with remaining Feta cheese and serve with additional dressing on the side.
16 oz. of your favorite pasta cooked according to package directions
DIRECTIONS:
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.
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https://www.justfarmed.com/wp-content/uploads/2022/04/pasta.jpeg303227meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-04-18 20:27:022022-04-18 20:29:26Ramp Pesto Pasta
3 cups uncooked pasta- Try LORE Angel Hair or Kale Rigatoni)
6 cups chopped fresh kale or kalettes
1/2 teaspoon salt
HOW TO:
In a large skillet, cook onion in 1 tablespoon oil over medium heat until onion is golden brown, 15-20 minutes, stirring frequently. Add garlic; cook until fragrant.
Meanwhile, in a large saucepan, cook pasta according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook until tender, 10-15 minutes. Drain.
Drain pasta. drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture, heat through.
https://www.justfarmed.com/wp-content/uploads/2022/03/kalepasta.jpeg700700meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-03-30 17:31:362022-03-30 17:31:36Kale Pasta
Arugula Greek Salad
Recipe from “add a pinch”
6 cups arugula
2 cucumbers peeled and diced
1 pint cherry tomatoes halved or one medium tomato, diced
1 cup sliced Kalamata olives
1/2 medium red onion diced
1 green pepper seeded and diced
1 (8-ounce) container Feta cheese , crumbled
FOR THE DRESSING:
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon Dijon mustard
salt and pepper to taste
Assemble arugula, cucumbers, tomatoes, olives, onion, pepper and half of Feta cheese in a large bowl.
To make the dressing, simple add all dressing ingredients to a Mason jar, fit with the lid and shake vigorously until well-combined.
Pour about half of dressing over salad and toss. Then, top with remaining Feta cheese and serve with additional dressing on the side.
Ramp Pesto Pasta
INGREDIENTS:
DIRECTIONS:
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.
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Kale Pasta
INGREDIENTS:
HOW TO: