Spring Challenge Day 24-Lemon And Ginger Spiced Adzuki Beans
Lemon And Ginger Spiced Adzuki Beans 1/2 Cup dried adzuki beans, sorted and rinsed well 2 Cups Spring or filtered water 1-Inch piece kombu or bay leaf About 2 tablespoons extra-virgin olive oil 1 to 2 Cloves fresh garlic, finely minced 2 Shallots, finely minced Sea salt 5 to 6 Slices fresh ginger, finely minced […]
Spring Challenge Day 23-Spicy Moroccan Chickpeas
Spicy Moroccan Chickpeas 1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour 2 Cups fresh spring or filtered water 1-Inch piece of kombu or 1 bay leaf 1-Inch cinnamon stick About 1 tablespoon extra-virgin olive oil 1/2 Yellow onion, diced Sea salt 1 Small carrot, diced 1 to 2 Stalks […]
Spring Challenge Day 22- Caramelized Shallot And Roasted Pepper Linguine
Caramelized Shallot And Roasted Pepper Linguine About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into thin half-moon slices Sea salt Generous pinch red pepper flakes 2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops 2 Red bell peppers, […]
Spring Challenge Day 21- Fusilli Carbonara With Spring Vegetables
Fusilli Carbonara With Spring Vegetables 10 Ounces spiral pasta 2 Cups baby carrots, halved lengthwise 1 Bunch asparagus, tough ends snapped off and stalks cut into 1-inch lengths 1 Large zucchini, cut into long matchstick pieces 2 Cups plain soy milk Sea salt 11/2 Tablespoons kuzu, dissolved in a small amount cold water 2/3 Cup […]
Spring Challenge Day 20-Penne With Beer Stewed Artichoke Hearts
Penne With Beer Stewed Artichoke Hearts About 2 tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, thinly sliced 1 Red onion, cut into thin half-moon slices Generous pinch of red pepper flakes 1(8 ounce) Jar marinated artichoke hearts, drained well and oil reserved 1(12 ounce) Bottle dark beer 10 Ounces uncooked penne 1 […]
Spring Challenge Day 19-Gemelli With Cauliflower And Walnuts
Gemelli With Cauliflower And Walnuts About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half-moon slices Sea salt 1/2 Cup golden raisins, soaked in warm water for 15 minutes 1/2 Cup mirin 1/2 Head cauliflower, cut into small florets 1/2 Cup walnut pieces, lightly pan-toasted, coarsely chopped 10 Ounces gemelli pasta […]
Spring Challenge Day 18- Broccoli Rabe Pasta With Tempeh Sausage
Broccoli Rabe Pasta With Tempeh Sausage About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half -moon slices Sea salt 1/2 Cup mirin 2(8-ounce) Packages tempeh sausage, sliced into 1/4-inch-thick half moon slices 1 Bunch broccoli rabe, rinsed well and stems trimmed 10 Ounces linguine Juice of 1 lemon 1 Red […]
Spring Challenge Day 17- Soba Noodles With Endive And Radicchio
Soba Noodles With Endive And Radicchio 8 Ounces buckwheat soba About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 2 Yellow onions, diced Sea salt Mirin Balsamic vinegar 3 Belgian endives, quartered lengthwise 1 radicchio, shredded Juice of 1/2 lemon 3 to 4 Sprigs flat-leaf parsley, finely minced […]
Spring Challenge Day 16- Roasted Vegetable Pasta
We have made it half way through the month! How do you feel? Have you been following Christina Pirello’s recipes like me or have you chosen another wonderful chef? Or maybe you have just added a new ingredient or some extra effort to your cooking? Please share your ideas and opinions as well as photo’s […]
Spring Challenge Day 15-Stuffed Portobellos With Green Beans
Stuffed Portobellos With Green Beans 4 Large portobello mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 2 Jalapeno chilies, seeded and diced 1 Red onion, diced 1 Red bell pepper, roasted over an open flame, peeled, […]