Penne with Asparagus and Cherry Tomatoes (Spring)

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
garlic and cook until fragrant, about 1 minute. Add the asparagus,
season with the salt and pepper, and cook for 3 minutes until slightly
soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the
chicken stock into the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is reduced by half,
about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

Steak Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 head romaine lettuce, cut into bite-size pieces
* 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
* 1/2 red onion, thinly sliced into rings
* 3 cups fresh baby arugula
* 12 cherry tomatoes, halved
* 4 ounces Gorgonzola, coarsely crumbled
* Red Wine Vinaigrette, recipe follows
* Salt and freshly ground black pepper
* 1 pound steak (such as New York, rib-eye or filet mignon),
pan-fried or grilled and chilled

Directions

In a large bowl, combine the romaine lettuce, Belgian endive, red
onion, baby arugula and cherry tomatoes, and half of the cheese. Toss
the salad with enough vinaigrette to coat. Season the salad with salt
and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices
atop the salad and sprinkle with the remaining cheese. Drizzle more
vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:

Yield: 1 2/3 cups
Prep Time: 5 minutes

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Rigatoni with Eggplant Puree

Cook Time: 40 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive
oil, salt, pepper, and red pepper flakes. Spread the vegetables out in
an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small
baking dish. Place in the oven on the rack below the vegetables. Roast
until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta into a large
bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint
leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the
Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at
a time until the pasta is saucy. Sprinkle the pine nuts over the top
and serve.

Tuna Spiedini

Cook Time: 12 min
Level: Easy
Yield: 12 skewers, 6 servings

Ingredients
Marinade:

* 3/4 cups extra-virgin olive oil
* 1 lemon, juiced
* 1 lemon, zested
* 2 tablespoons chopped fresh rosemary leaves
* 1 clove garlic, minced

Skewers:

* 1 pound tuna, cut into 1-inch cubes, about 24 pieces
* 12 green onions, trimmed
* 2 fennel bulbs
* 2 lemons
* 1 large red onion
* 12 cherry tomatoes
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 12 bamboo skewers, soaked in water for 30 minutes

Directions

For the marinade: Mix together all the marinade ingredients in a medium bowl.

For the skewers: Toss the cubed tuna in the marinade and let sit in
the refrigerator for 30 minutes. Bring a medium pot of salted water to
a boil over high heat. Add the green onions and cook until tender but
still firm to the bite, about 1 to 2 minutes. Transfer the green
onions to a medium bowl of ice water. When the green onions are cool,
pat dry with paper towels. Trim the stalks and the root end off the
fennel. Halve the fennel lengthwise then cut each half into 3 pieces.
Cut each lemon into 6 pieces. Cut the red onion in half from stem to
root end. Cut each half in half again lengthwise and cut each quarter
into thirds. There should be 12 pieces of each vegetable.

Preheat the oven to 400 degrees F.

Remove the tuna and toss the vegetables in the marinade. Thread each
skewer starting with a tomato. Then begin to thread the green onion
starting with the tip of the white end. Add a piece of tuna. Keeping
the ingredients near to the top of the skewer, ribbon the green onion
around a piece of tuna and back through the skewer. Next add the red
onion, and ribbon the green onion around again and onto the skewer.
Next add another piece of tuna, and ribbon the green onion around
again and onto the skewer. Next add a piece of fennel, and ribbon the
green onion around for the final time. Top with a piece of lemon.
Center the ingredients on the skewer.

Place on a baking sheet. Sprinkle both sides with salt and freshly
ground black pepper. Bake for 8 to 10 minutes. Serve warm.

Fusilli alla Caprese

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound fusilli pasta
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup packed fresh basil leaves, torn
* 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and
reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with a
fork. Continue to cook until the tomatoes make a chunky style sauce,
about 4 minutes. Transfer the tomato sauce to the bowl with the pasta.
Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is
moist. Serve.

From: foodnetwork.com

Sicilian Penne with Swordfish and Eggplant

Cook Time: 15 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 pound penne pasta
* 1/3 cup olive oil, plus 2 tablespoons
* 3 garlic cloves, minced
* 1/2 teaspoon red chili flakes (plus more to taste)
* 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
* 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise,
then cut into squares
* 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
* 1/3 cup white wine
* 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
* Extra-virgin olive oil, for drizzling
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, place a large, heavy skillet over medium-high heat. Add the
1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir
and cook until fragrant, about 1 to 2 minutes. Add the eggplant and
cook until tender, about 5 minutes. Remove the eggplant from the pan
and set aside. Season the swordfish cubes with salt and pepper.

Using the same pan, over medium-high heat, add the 2 remaining
tablespoons of olive oil and cook the swordfish until opaque, about 5
minutes. Add the white wine and cook until almost evaporated, about 2
minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta,
the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin
olive oil and sprinkle with the salt and pepper. Stir to combine.

From: foodnetwork.com