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.
“Malfatti” translates to “poorly made” – these dumplings are rustic but delicious, and a long time favorite family recipe. Be careful in varying from the recipe or risk having your dumplings dissolve in their cooking water!
1 10 oz package frozen chopped spinach (thawed)
1 c ricotta
1/2 c grated Parmesan cheese
1 c. fine dry bread crumbs (no substitutions!)
1/4 c scallions minced
3 T fresh basil or 2 ½ t dried
1 clove garlic, minced
¼ t nutmeg
½ c flour
pasta of your choice
prepared tomato sauce
Place the 1/2 cup of flour in a wide shallow bowl and set aside.
Press the thawed spinach in a colander to remove as much water as possible. Place in a large bowl and add cheeses, bread crumbs, scallions, eggs, garlic, basic and nutmeg. Mix well using your hands is messy but efficient. Divide into 16 equal portions and form each into 3″ log shapes. Roll each log in the flour and place on a small baking sheet and put it into the freezer for at least an hour.
When ready to eat, put on a pot of salted water and bring to a boil. Gently add malfatti and simmer for 3 minutes after they rise to the top. Serve hot over pasta with your favorite tomato sauce. Garnish with fresh grated Parmesan cheese.
A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.
1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste
1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.
3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.
IF YOU LIKE IT GREEN
Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta. Add the spinach to the pasta with everything else at step 3.
* We recommend Maine made!
Adapted from “The Garden-Fresh Vegetable Cookbook” page 72
William enjoyed yakisoba when he visited Japan the summer of 2014. This is the recipe he chose to recreate it for us, from norecipies.com:
Adapted by William as follows:
yellow noodles such as ramen or youmian
2 teaspoons olive oil
one small carrot julienned
one small onion sliced thin
1/2 large or whole small cabbage sliced thinly
1 bunch scallions sliced
1/4 c Bull-dog tonkaisu sauce
1 T oyster sauce
1/4 teaspoon white pepper
2 T canola or olive oil for stir-frying vegetables
1 small package katsuobushi shrimp flakes
(We could not find the following)
aonori for garnish
beni shoga for garnish
Instructions here: http://norecipes.com/recipe/yakisoba-recipe/#ixzz3qAZxuvDz
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Japanese Kewpie mayonnaise required as topping!