Whole Wheat Linguini with Swiss Chard and Parmesano Reggiano

Dinner was once again chosen because of the abundance in the garden.  This pasta dish was easy. Really easy.  And, it was as good as any dish I have had in a quality restaurant.  Leave it to a Giada De Laurentiis recipe to make you feel like you are in the region of Tuscany.  Note that this entire dish is made with 1 T. of olive oil. Those of you that know me well, yes, I did add the olives-ugh- however, you merely sprinkle them on top. So, of course I carefully served myself around them!  This is a recipe I strongly encourage you to try-delish!

Whole Wheat Linguini with Swiss Chard and Parmesano Reggiano
Printable recipe

1 t. Olive oil
1 large onion, thinly sliced
2 bunches Swiss Chard, trimmed and chopped
3 garlic cloves, minced
1 can diced tomatoes, with juices
1/4 c. Dry white wine
1/4 tsp. crushed red pepper flakes
Salt and pepper
8 ounces whole wheat linguini
1/4 c. Pitted and chopped kalamata olives
2 T. freshly grated Parmesano Reggiano
2 t. toasted pine nuts

Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté until tender. 

Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Stir in the tomatoes with juices, wine and red pepper flakes. Bring to a simmer. Cover and simmer unto tomatoes start to break down and chard is tender, about 5 minutes. 
Season with salt and pepper. 

Cook the pasta in boiling salted water until tender but still firm, about 10 minutes.  Drain and add to the sauce, toss until pasta is coated and heat through. 

Top with olives, pine nuts and cheese. 

Grilled Swordfish with Lemon, Mint and Basil

Usually most of us say that we did not seem to get done what we hoped on a given day.  Today however, I got so much done!  I flew through a list of chores, crafted for work, spent time in the garden and a great afternoon in the kitchen.  Why some days are more productive than others is one of life's mysteries.  
Tonight's entree was a wonderful summer choice.  The herbs in the garden are overflowing.  They had some wild caught sword fish steaks at the fish monger yesterday and I could not resist them. I did a simple herb infused lemon oil, and a quick grill.  It felt like we were at the shore!  You could do this with any meaty fish such as salmon or tuna.  The combination of mint and basil is refreshing!  Pair this with a chilled, crisp, Pinot Grigio and it will feel like a festive meal!

Grilled Swordfish with Lemon, Mint and Basil
printable recipe

1/2 c. Olive Oil
3 T. chopped fresh mint leaves
3 T. fresh lemon juice
1 T. chopped fresh basil
1 garlic clove, minced
salt and fresh ground pepper
4 (5-6 ounce) swordfish steaks

Prepare the grill (medium high heat).
Whisk the oil, mint, lemon juice, basil and garlic in a small bowl.  Season with salt and pepper.

Brush both sides of the fish with the oil mixture.

Place the fish on an oiled grill pan on the hot grill.  Grill the steaks for 3-4 minutes.  Brush the fish with the oil mixture and flip to the other side.  Grill for 3-4 minutes more, until cooked through.

Serve with fresh lemon wedges.

Zucchini Salad

It is day 200!  My challenge of a new recipe everyday for a year is still rolling along.  I have only missed 3 actually days of cooking and I have published 204 recipes!  Today's salad is one of the most unusual uses of zucchini I have ever tried.  It is really refreshing and made a great side with a spicy chicken dish.  The zucchini is highlighted, not hidden or lost among a ton of ingredients. I used a mandolin to julienne the zucchini. Not only was this an attractive side, it was crunchy and tasty.  It looks so gourmet and it is only a few ingredients.  You will impress your family and guests with this. Besides having it fried, baked in a bread or doused in tomato sauce you can give a little flair to the lowly zucchini!

Zucchini Salad
printable recipe

8 c. zucchini, cut in julienne strips (only the flesh, using the seed core creates too much liquid)
1-2 tsp. kosher salt
6 scallions, sliced
1/4 c. chopped fresh parsley
2 T. chopped fresh mint
2 tsp. chopped fresh oregano
zest of 1 lemon
1/4 c. olive oil
3 T. fresh lemon juice
black pepper
shaved Parmesan Reggiano

Place the zucchini in a colander.  Sprinkle with the salt and toss gently.  Allow to drain for 30 minutes. Use a salad spinner or wrap in paper towels to dry off as much of the leeched moisture.

In a medium bowl, add zucchini, scallions, parsley, mint, oregano and lemon zest.

In a small bowl, whisk the oil and lemon juice.  Add pepper to taste.

Pour dressing over the salad and toss to coat.  Top with shaved cheese.  Serve immediately.

Garden Appetizers

Wow, this week seemed to fly by.  Another Junk Food Friday to celebrate with the Summer Sounds, concert in the park....looks a little cloudy, but they say on the News, no rain in the forecast!
I have so much in the garden now.  It is that time of the garden season you just wish you had a pause button so you could click it in January!  One recipe, I tasted because any good cook has to check for seasoning, however, it really is not for me (yup cilantro).  Those of you who like a little southwest flair, this is a good use of zucchini, jalapeno and lime.
The second recipe makes use of the fresh garden fennel.  I mentioned before that I wasn't sure how many of you cook fresh fennel.  You often find it shaved raw on salads; but, when you roast it, it gets nutty and caramelized- so good.
Also tonight, a shout out to the Sun Dawg Cafe, www.sundawgcafe.com, I had a perfectly seared tuna taco.  They serve with a mango salsa that my husband gave a  rave reviews, however, they were so nice about substituting the salsa for the (best!) spicy slaw because of the whole cilantro thing.  Look for them in the park next week.  I can vouch for the fact they have the best hot dogs in town!  We also had unbelievable desserts that one of our group brought.  Lemon Thumbprints=amazing! www.cakewalk-cakes.com  Thanks for the treats Stepanie!

Roast Zucchini Salsa
printable recipe

2 medium zucchini, cut in half lengthwise
1 jalapeno pepper, large chop
1/4 c. toasted walnuts
1/4 c. olive oil
1 lime, juiced
1 bunch of cilantro, stems trimmed
salt and pepper to taste

Preheat oven to 450 degrees.
Place the zucchini halves on a baking sheet, cut side up.  Brush with oil.

Bake until tender, about 45 minutes.
Chop the cooked zucchini in 2" pieces.  Place zucchini, jalapeno, nuts, lime juice and cilantro in a food processor.  Pulse until smooth.  Season with salt and pepper.

Chill and serve with crackers. 

Warm Fennel and Parmesan Dip
printable recipe

3 T. olive oil
3 fennel bulbs, trimmed and cut in one inch wedges
4 garlic cloves, slightly crushed
salt and pepper
1/4 c. plus 2 T. grated Parmesan

Preheat oven to 400 degrees.
Heat oil in a large oven proof skillet.  Add the fennel pieces in a single layer.  Scatter the garlic cloves on top.
Cook for 4 minutes and flip the pieces.

Cover pan with foil and place in the oven to roast until tender, about 20-30 minutes.
Puree fennel, garlic, 1/4 c. cheese, salt and pepper in a food processor.

Place in a small casserole and top with the remaining cheese.

Bake until hot and bubbly.
Serve warm with crackers. 

Pasta Salad Makeover

Tonight was one of those times you have 'leftovers'(I hate that word; sounds so yuck, not fresh and unappetizing) in the fridge which are good, but you want something fresh.  I decided to take the delicious pasta salad from last night and give it a boost in order to create an entree.  This principle is great to do with any pasta salad or potato salad.  You can even do this to store bought salad to make it 'homemade'!  By adding a bit more mayonnaise (the pasta will have soaked up some of the original moisture), a vegetable that adds fresh crunch, a protein and some citrus to brighten it up, you can create a new meal that is tasty, economical and easy clean up-the trifecta of a good dinner!  I am giving you approximate measurements; base them on the amount of salad you are working with, as well as the number of people you are feeding.


Pasta Salad Makeover
non-printable, be creative!

4 c. Pasta Salad
1 T. celery seed
Zest of 1 lemon
1 green pepper, chopped
1/2 lb. cooked shrimp, cleaned and deveined
1/8 c. mayonnaise

Combine all ingredients.  Mix well and chill for an hour for flavors to combine.

Bow Tie Pasta Salad

Here is the catch up for yesterday!  A creamy pasta salad chock full o' veges!  This is a mild pasta sald that is pretty and colorful.  I would venture a guess this is very kid friendly.  You could zip up the flavor by using a stronger cheese like sharp cheddar and maybe add a tablespoon of dijon to the dressing.

Bow Tie Pasta Salad
printable recipe

1 lb. bow tie pasta salad
kosher salt
1 c. frozen edamame, out of the shells
2 carrots, sliced
1 broccoli crown, cut in florets
1 c. shredded mozzarella cheese
1 c. grape tomatoes, sliced in half
1 zucchini, cut into bite size pieces
3 T. olive oil
2 T. red wine vinegar
1/3 c. mayonnaise
1 tsp. sugar
1 large garlic clove, minced
black pepper
3 scallions, sliced

Add the pasta to a large pot of boiling salted water.  Set timer for 3 minutes less than the package directions recommend.
When the timer goes off, add the edamame and carrots to the pot.  Cook 2 more minutes.

Add the broccoli.  Cook for the last minute.

Drain well and allow pasta and vegetables to cool.
In a small bowl whisk together the oil and vinegar.  Add the mayonnaise, sugar, garlic, and salt and pepper to taste.  Whisk until smooth.

In a large mixing bowl combine the cooled pasta and vegetables, tomatoes, zucchini, onions and cheese.

Pour in dressing and toss to coat well.

Serve immediately or cover and refrigerate.

Red White and Blue Slaw

I am 2 days behind in my recipe posts.  My week of having family visit comes to a close this morning.  I did not want to miss any of the evening fun by stopping and posting my blog in the evenings.  I love when family and friends linger at the dinner table laughing and telling stories.  We have had such a great time and have eaten well too!
Here is Tuesday's recipe that is packed with the tangy flavor of blue cheese.  Consider this an adult version to picnic slaw.  We have TONS of cabbage in the garden.  Crunchy, healthy and perfect for summer salads!

Red White and Blue Slaw
printable recipe

3 T. white vinegar
1 T. sugar
1/3 c. olive oil
salt and pepper
1 c. crumbled blue cheese
1 red pepper, cut in thin strips
1 bunch scallions, sliced thin
1 small head of cabbage, sliced thin

Place the vegetables in a large bowl.

In a small bowl whisk the vinegar, sugar and oil together until the sugar dissolves.  Season with salt and pepper. Stir in the cheese.

Pour dressing over vegetables.  Mix well.  Cover and refrigerate for at least an hour before serving.