All posts by Kelli

Pasta with Fennel, Saffron and Raisins

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Pasta with Fennel, Saffron and Raisins

This Sicilian-style pasta is a great venue for fennel. I also like this pasta with sardines.
Servings: 4

Ingredients

  • 1 bulb fennel cored and thinly sliced
  • 1 medium sweet onion thinly sliced
  • 2-3 TBSP olive oil
  • 1 clove garlic minced
  • 1/3 cup golden raisins
  • 1/2 cup white wine
  • 1 pinch saffron
  • Juice of 1/2 lemon
  • 3-4 handfuls of baby spinach
  • 1 1/2 TBSP parsley chopped
  • 1/2 package spaghetti or fettucini*
  • salt and pepper
  • 8-12 large prawns optional

Breadcrumb Topping (optional)

  • 3/4 cup breadcrumbs**
  • 1 1/2 TBSP olive oil
  • 1 small clove garlic minced
  • 1 TBSP minced parsley
  • 1 TSP crushed red pepper or Aleppo chili
  • 1 TSP lemon zest
  • salt and pepper

Instructions

  • Place raisins and saffron in a bowl and cover with white wine. Let sit for at least 15 minutes (This will plump the raisins and bloom the saffron for maximum flavor.)
  • Prepare pasta in salted water according to package directions.
  • While pasta water is coming to a boil, heat oil in a large sauté pan on medium heat.
  • Add fennel and onions to pan and sauté until vegetables begin to brown.
  • Add garlic and cook for 1 minute, until garlic is fragrant.
  • Add wine, saffron, and raisin mixture and cook for 3 minutes.
  • Season mixture with salt and pepper.
  • If using prawns, season them with salt and pepper and add to pan. Cook for 3-5 minutes until they are cooked through.
  • Add spinach and lemon juice to pan and cover to allow spinach to wilt
  • Add cooked pasta and 1/2 cup pasta cooking water to vegetable mixture and toss to combine.
  • Serve immediately topped with parsley and breadcrumb topping (if using).

Optional breadcrumb topping

  • Heat olive oil on medium heat.
  • Add remaining ingredients and cook until breadcrumbs are browned and crispy.
  • Top each serving of pasta with breadcrumb mixture.

Notes

*Regular or whole wheat pasta both work great here. My go-to pasta is a high-fiber white pasta - Ronzoni Smart Taste
**I save the heels of sliced bread and any other bread products in a plastic bag in the freezer. When the bag is full or when I need breadcrumbs I put bread pieces in the food processor and process until medium fine. I keep a bag of breadcrumbs in the freezer at all times so I have them whenever I need them for topping casseroles, or using on pasta dishes.

Panzanella

Salads, , , , , ,

 

Panzenella

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Summer Tomato Panzanella

This is one of my favorite ways to use the tomatoes and basil from my garden.
Servings: 2

Ingredients

Salad

  • 2-3 ripe roma tomatoes chopped OR 1 cup cherry tomatoes, halved
  • 1/3 cup chopped cucumber
  • 1/4 small red onion thinly sliced
  • 10-20 basil leaves torn
  • 2 cups red leaf green leaf, or romaine lettuce, torn
  • 1 cup good crusty bread cubed and toasted in oven until just slightly brown
  • salt and pepper to taste
  • Optional addition -
  • 1/4 cup fresh mozzerella (cieligine or perline work well)

Dressing

  • 3-4 TBSP red wine vinegar
  • 2 TBSP good quality olive oil
  • 1 small clove garlic pressed or finely minced
  • 1/2 TSP Dijon mustard
  • Salt and Pepper

Instructions

  • Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
  • Place all dressing ingredients in a jar and shake to combine and emulsify.
  • Add bread and dressing. Toss and serve.

Roasted Beet Salad

Salads,

beet salad

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Roasted Beet Salad

I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
Servings: 4

Ingredients

  • Salad
  • _________
  • 3 medium beets oven roasted*, peeled and cut into large dice
  • 1 small head of red leaf lettuce or you could use mixed baby greens, butter lettuce, whatever you like
  • 1/2 cup of pistachios or pecans, or candied walnuts
  • 1/2 cup of crumbled goat cheese or blue cheese, or firm tofu
  • ~8 leaves of basil torn
  • Dressing
  • __________
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/2 TSP dijon mustard
  • 1 TSP garlic or shallot minced (optional)
  • squeeze of fresh lemon juice
  • salt and pepper to taste

Instructions

  • Combine dressing ingredients in a jar and shake until combined.
  • Combine salad ingredients and toss with dresssing.
  • Serve.

Notes

*To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).