How to spiralize a butternut squash, with great illustrations thanks to Savory Lotus: www.savorylotus.com/make-butternut-squash-noodles
You’ll need quite a bit more than you might think because the “pasta” will shrink a lot as it bakes. Spread spiralized squash on a baking sheet and spray with olive oil. Bake for 10 minutes at 400°, until al dente, stirring once half way through.
Meanwhile boil water and cook your ravioli (use the good ones!). Drain and serve over the baked squash arranged on a serving dish. Topped with shaved Parmesan cheese.
1/2 lb pasta (preferably gemelli)
1 cup grated cheddar (preferably extra sharp)
4 tbsp cream cheese
2 tbsp minced chives
1 teaspoon minced fresh chili pepper
Cook pasta. Drain, return to pot, and add the remaining ingredients. Season with salt and pepper to taste.
Found this at my local Kroger and spiced it up a bit. You may like it or not, but it is definitely unique and I thought it was delicious. (-Connor)
1 cups heavy cream
3 cups diced apple
2 tsp ground cinnamon
2 cup diced butternut squash
1 large sprig rosemary
1/3 cup panko breadcrumbs
1 lb ground turkey
1/2 lb fettuccini
1/2 cup grated extra sharp cheddar cheese
(Step 0: chop squash and apple if you haven’t already. Should be roughly 1 cm cubes)
Step 1: add 4 tbsp of the heavy cream, chopped rosemary leaves, panko breadcrums, ground turkey to a mixing bowl.
Step 2: add apples, cinnamon, olive oil, and squash to a saucepan. Add salt and pepper. Cook on medium high for about 5 -10 minutes. Lower heat, add remaining heavy cream, and the stem of the rosemary plant. Cook another 5 minutes.
Step 3: Roll turkey mix into 1 inch balls. Fry with some oil until quite browned on all sides
Step 4: Remove rosemary stem from sauce mix. Puree in blender. Return to saucepan and season with salt and pepper. Add pasta and cheddar cheese and mix thoroughly on low heat if necessary.
Step 5: Serve pasta with meatballs. Top with rosemary and more cheddar.
1. Cook 1 lb of shaped pasta and set aside (elbows, shells, rotini etc.)
2. Mash the avocado and with the other sauce ingredients until well blended
1 ripe avocado
1/3 cup mayonnaise
1/3 cup sour cream
1 to 2 tablespoons lemon juice
1 clove garlic, pressed or minced
freshly ground black pepper
3. Add the herbs and vegetables, mix gently to combine and serve.
up to 1 cup parsley leaves and stems, chopped
1/2 cup basil leaves, chopped
1 pint cherry tomatoes, halved
Add fresh peas, baby spinach, zucchini ribbons, and/or mini fresh mozzarella balls; chop and add celery, peppers, and/or mushrooms.
We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.
A very flavorful dish is made with pasta and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.
Sesame Garlic Sauce
8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne
1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds
Tamari Roasted Almonds
1 1/2 c almonds
2 T tamari or soy sauce
Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned. Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!
1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.
Greg’s famous spaghetti sauce. Recipe makes 12-16 servings and freezes well.
1/2 c olive oil
2 teaspoons basil
2 teaspoons oregano
2 bay leaves
1 bulb garlic
1 large onion
1 green pepper
12 oz mushrooms
8 oz kalamata pitted olives
1/2 c red wine
1 small can tomato paste
3 28 oz cans diced tomatoes
Parmesan or Romano rind
Heat the olive oil in a large saucepan over medium low heat. Add onion and cook until softened. Add garlic, basil and oregano and cook for a few minutes more. Add peppers and cook, stirring often for another 5 minutes or so. Than so the same with the mushrooms, followed by the olives. Add the wine and let it cook down a bit, then stir in the tomato paste and blend well, stirring constantly. Add the diced tomatoes and raise the heat until the sauce starts to bubble. Toss in the Parmesan rind then lower heat and simmer, stirring occasionally for three hours. Remove any rind that has not dissolved before serving.
3 celery sticks
3 cloves garlic
1 bunch fresh thyme
3 bay leaves
3 cups red cooking wine
12 oz tomato paste
3 lb ground beef
Step 1: Put garlic, onion, carrot, and celery in the food processor. Grind until nice and pasty, then put in pot with some oil with about a TBSP of salt. Cook on medium high until the water is mostly gone and the veggies are browning. (15-20 min)
Step 1.5(Optional): For a more wholesome, traditional taste, add a small carton of chopped mushrooms and a chopped bell pepper. Cook until the peppers are soft. If you forget this step until later, its probably best not to add the peppers.
Step 2: Add the beef. Cook on high until the beef is fairly browned throughout. (15-20 min) Pour off some of the excess fat.
Step 3: Add the tomato paste. Cook about 5 minutes.
Step 4: Add the wine. Cook another 5 minutes.
Step 5: Add the thyme stems, bay leaves, and a few cups of water. Cook on low for a few hours, stirring occasionally.
Step 6: Boil off some water if the sauce isn’t quite thick. Salt to taste. Remove thyme and bay leaves if possible. Serve with pasta.
Variation: For a quicker sauce with more zesty surface flavor, brown the beef first in the main pot. Pour off fat, then add veggies and olive oil. (Don’t use the mushrooms or peppers, they can’t cook enough with this method) Cook veggies for only about 10 minutes. Do step 3 and 4. In step 5, skip the bay leaves and shave the thyme leaves off of the stems into the pot instead of just putting the stems in. Cook on low for about 20 minutes, then go to step 6.
Based on: Pasta Bolognese by Anne Burrill