•1 (400g) can artichoke hearts
•4 cloves garlic
•1 medium onion
•5 cups vegetable broth
•2 Tbsp olive oil
•1 tsp dried oregano
•½ tsp dried thyme
•freshly cracked pepper (15-20 cranks)
•115g frozen cut spinach
1. Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices).
2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
3. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.
4. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.
•4 cups vegetable broth
•8 ounces linguine, uncooked
•1 small onion, halved and sliced thin
•1 pound broccoli, cut into large florets (about 2 cups)
•1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
•4 ounces sliced white button mushrooms (about 1 cup)
•4 large cloves garlic, minced
•1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 tablespoons olive oil
•3/4 cup frozen peas
•1 small handful fresh parsley, chopped (about 1/2 cup chopped)
•1/4 cup heavy whipping cream
•2 tablespoons grated Parmesan cheese
•2 teaspoons freshly grated lemon zest
•Additional salt and pepper to taste
•Additional Parmesan cheese for serving, if desired
1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
4. Note that much of the liquid will have evaporated, but not all. And that's okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
A few tips for one-pot pasta success:
•Use a heavy, roomy pot. There will be lots of stirring and tossing.
•If you have them, use long-handled tongs. Short handles keep you a little too close to the heat. Ouch!
•Select a dried pasta that has a cooking time of between 9-11 minutes. Otherwise, you may end up with under-cooked pasta, or worse, mushy mush.
•Once it starts boiling, be sure to toss and stir constantly! Otherwise the pasta will start sticking, and clean-up might make you sad.
Kale and Avocado Salad (Serves 4)
1 head of kale (about 8 cups, chopped)
1/2 bunch spring onion
1 lemon, juiced
1/4 cup extra virgin olive oil
1 tsp. salt 1 tsp. black pepper
1. Remove stems from kale leaves. Chop leaves into small pieces. Place in large bowl.
2. Finely chop 1/2 red onion into small pieces. Add to bowl.
3. Mash garlic cloves and chop into tiny pieces. Add to kale leaves.
4. In a small bowl, add lemon juice, olive oil, salt and pepper. Stir well with a fork. Add to kale salad and massage with hands until leaves are thoroughly covered.
5. Chop avocado into small pieces. Add to salad.
6. Serve and enjoy!
Orange, Almond and Fennel Salad
Grab some almonds from Seed Independent Organic Co, Fennel and parsley from Wagtail Farm and use the oranges from your co op bag…..
Ingredients ½ cup raw whole almonds
2 tablespoons white balsamic vinegar
4 tablespoons olive oil
1 teaspoon Dijon mustard
1 cup of flat leaf parsley
2 fennel bulbs, sliced extra thinly
2 sweet oranges, peeled and segmented
Salt and pepper to taste
To make dressing place vinegar, oil and mustard in a mixing jar and shake to combine.
Toss fennel, orange segments, parsley and almonds in a large mixing bowl. Drizzle dressing over combined ingredients and add salt and pepper to taste. Serve immediately.
Sweet Potato and Kale Frittata
Ingredients (serves 2)
4-5 large organic eggs
1 medium onion/spring onions
1 large sweet potato
1/2 bunch kale
1/4 cup unsweetened coconut milk
2 T. butter
Himalayan rock salt and pepper
Chop sweet potato into cubes (skin on) and parboil for 4-5 minutes, depending on size of cubes. Drain and place on paper towels to absorb excess water. Melt butter in medium sized skillet on high heat. Reduce heat to medium and add sliced onions/spring onions. The pan should be at a very even, medium heat. Allow onions to caramelize. Add sweet potatoes and cook until browned. Add kale, removed from stalks and chopped finely. Cook for 5 more minutes, or until kale has wilted. Crack eggs into medium sized bowl, add unsweetened coconut milk, salt and pepper and whisk vigorously. Pour eggs over vegetable mixture in pan. Allow to set for 4-5 minutes, then transfer to oven at 180 degrees until cooked through, yet moist. Use a spatula or rubber scraper around edges of frittata to aid in removal. Depending on size, either slide frittata onto a serving platter or invert pan carefully. Slice into wedges and serve.