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Recipes

Linguini with Crimini Mushrooms, Goat Cheese and Micro Greens

8 oz Crimini mushrooms, quartered

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 Tbsp garlic, minced

1 lb pasta

1 package micro greens

6 oz goat cheese

1/3 cup fresh basil, chopped (optional)

Salt and black pepper, to taste

Start by cooking your pasta. Before draining it, scoop out 1 cup of the water and set aside. Pour your pasta into a drainer.

In your now empty pasta pan, sauté your mushrooms in your olive oil, adding your garlic and balsamic vinegar. Cook until they start to release juices.

Return your pasta to the pan and toss with your mushrooms. Add your goat cheese, micro greens and reserved cooking liquid, tossing to allow the cheese to melt and the spinach to wilt. Keep stirring until the cheese becomes creamy and coats everything. Add your basil, season to taste with salt and pepper and serve immediately.

Recipes

Easy Roasted Fingerling Potatoes

3 tablespoons unsalted butter
1 1/2 pounds fingerling potatoes
3 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.
Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total. Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.
Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.

Recipes

Caprese Garlic Bread

1 loaf pugliese or ciabatta, halved lengthwise

1/2 c. (1 stick) butter, softened

2 cloves garlic, minced

1 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper

1/4 c.

balsamic vinegar

1 tbsp. honey

1 1/2 c. shredded mozzarella

2 large tomatoes, sliced

1 tbsp. Extra-virgin olive oil, for drizzling

2 tbsp. Thinly sliced fresh basil, for garnish

Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes.
Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool.
Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more.
Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.

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Linguini with Crimini Mushrooms, Goat Cheese and Micro Greens

Easy Roasted Fingerling Potatoes

Caprese Garlic Bread

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