2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package White Button or Crimini Mushrooms, finely diced
1 Large Eggplant, diced small (Peeled or Unpeeled)
1 1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
2 Tablespoons Tomato Paste
1 Tsp Oregano
1/2 Tsp Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices (we used First Fields Crushed Tomatoes)
1 12 once package Whole Wheat Cavatappi, Semolina Zucca or any style Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley
INSTRUCTIONS
In a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
Season with salt and pepper.
Add the tomato pasta and stir. Cook for one minute.
Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
Cook the pasta according to package direction.
Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
Taste and add more salt or pepper if needed.
Serve with fresh herbs.
https://www.justfarmed.com/wp-content/uploads/2021/01/Cavatappi.jpeg10001500Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2021-01-26 10:43:192021-01-26 10:43:19Eggplant and Mushroom Pasta
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.
https://www.justfarmed.com/wp-content/uploads/2021/01/pasta-1.jpeg346257Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2021-01-07 12:51:012021-01-07 12:51:01Linguini with Crimini Mushrooms, Goat Cheese and Micro Greens
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.
Eggplant and Mushroom Pasta
2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package White Button or Crimini Mushrooms, finely diced
1 Large Eggplant, diced small (Peeled or Unpeeled)
1 1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
2 Tablespoons Tomato Paste
1 Tsp Oregano
1/2 Tsp Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices (we used First Fields Crushed Tomatoes)
1 12 once package Whole Wheat Cavatappi, Semolina Zucca or any style Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley
INSTRUCTIONS
In a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
Season with salt and pepper.
Add the tomato pasta and stir. Cook for one minute.
Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
Cook the pasta according to package direction.
Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
Taste and add more salt or pepper if needed.
Serve with fresh herbs.
Linguini with Crimini Mushrooms, Goat Cheese and Micro Greens
Easy Roasted Fingerling Potatoes
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.