Recipes Week February 6 — 12, 2023

Broccolini Pasta

INGREDIENTS

  • 8 cups water

  • 1 tablespoon salt

  • 8 ounces spaghetti

  • 10–12 ounces broccolini, cut in half lengthwise 

  • 3 tablespoons olive oil

  • 1 large shallot, finely diced

  • 6 cloves garlic, rough chopped

  • 1/2 teaspoon chili flakes

  • 1–2 tablespoons lemon zest (one lemon)

  • 1 cup cooked chickpeas (optional)

  • 1/4 teaspoon salt and pepper

  • 1 cup reserved hot pasta water

  • 1–2 tablespoons lemon juice

  • 1/2 cup chopped parsley

  • 1/4 cup parmesan

  • olive oil, salt and pepper to taste

INSTRUCTIONS

  1. In a large pot, bring water and salt to boil. 

  2. Add spaghetti and simmer until al dente.  

  3. Add broccolini to the pasta water and cook 2-3 minutes

  4. Drain (keep 1 cup of the pasta water)

  5. While the spaghetti is cooking, heat oil in a large skillet over medium heat.

  6. Saute shallots and garlic 3-4 minutes until fragrant and tender.

  7. Add chili flakes, lemon zest, chickpeas, and salt and pepper. Saute 1-2 minutes, turn the heat off.

  8. When the pasta and broccolini are done (save 1 cup pasta water).

  9. Add it to the garlic shallot mixture in the skillet, over medium heat and give a good toss.  Taste.  Add a squeeze of lemon juice to taste.

  10. Toss in the fresh parsley and parmesan. Taste again, and add salt, pepper and chili flakes to taste..  You want to taste the salt and lemon, both. 


Enjoy!

Quick Cauliflower

INGREDIENTS

  • 1-2 lbs cauliflower chopped 

  • 2 oranges juiced

  • 1 lemon juiced

  • 1/2 tsp salt 

  • 1/2 tsp pepper


Instructions

  1. Chop the cauliflower

  2. Juice the oranges and lemon

  3. Put juice in bowl with salt and pepper.

  4. Place cauliflower in the marinade.

  5. Let sit for 5 minutes then serve immediately OR try it roasted. Place it in the oven at 425º for 15-20 minutes, mixing halfway to keep it from sticking and to make sure it cooks evenly. 

Roasted Potatoes and Carrots

INGREDIENTS

  • 1/2 lb potatoes cut into chunks

  • 1/2 lb carrots peeled and cut into chunks (same size as potatoes)

  • 2 tablespoon olive oil

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon salt

  • black pepper

  • 1 tablespoon chopped fresh parsley


INSTRUCTIONS

  1. Preheat oven to 425 degrees.

  2. Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine.

  3. Bake for 30 minutes, stirring halfway through.

  4. Top with fresh parsley and serve.

Jim Tinsky