Bucatini with Sweet Corn and Scallions

 Ingredients:

1 pound corn kernels, cut from the ears or frozen but thawed, drained ad patted dry (about 3 cups)

1 bunch of scallions, thinly sliced, whites and greens reserved separately

kosher salt and pepper

1 pound of bucatini pasta OR spaghetti

4 tablespoons salted butter, cut into 4 pieces

2 ounces pecorino Romano cheese, finely grated (1 cup)

1 or 2 Fresno OR jalapeno chilies.

Directions:

In a blender, puree 2 cups of corn, the scallion whites, 1/2 cup water, t teaspoon salt and 1/2 teaspoon pepper. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup cooking water, then drain. In a 12-inch skillet, melt the butter. Add the corn puree and remaining kernels, then cook, stirring, until darkened slightly. Off heat, add the pasta, cheese and chilies, then toss, adding cooking water to thin. Season with salt and pepper.

Serve sprinkled with scallion greens. 

Pesto Pasta Salad with Peas, Pine Nuts and Mozzarella Pearls

 Servings: 8 to 10

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

INGREDIENTS

• 1 pound fusilli pasta
• 3 tablespoons extra-virgin olive oil
• 1 cup homemade or store-bought pesto
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 1½ cups frozen peas, defrosted, divided
• ¾ cup mayonnaise, best quality such as Hellmann's or Duke's
• ⅓ cup freshly grated Parmigiano-Reggiano
• ⅓ cup pine nuts, toasted (see note)
• One 8-oz package mozzarella pearls
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil, for serving

INSTRUCTIONS

1. Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
2. In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.
3. Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
4. Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
5. Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.

Geek Lemon Chicken and Rice Soup (Avgolemono Soup)

 INGREDIENTS:

1 Tablespoon extra-virgin olive oil

1 small onion, diced

2 celery rib, chopped

4 cups low-sodium chicken broth

Kosher salt and pepper, to taste

2 large eggs

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1 1/2 cups of cooked white rice

2 cups of shredded chicken

chopped fresh dill for garnish

Directions:

Heat the oil in a large saucepan over medium-high heat. 

Add the onion and celery and saute for 3 to 4 minutes, until softened

Add the broth, season with salt and pepper and bring to a simmer

In a blender, add the eggs, lemon juice, and 1/4 cup of the rice. Blend until smooth, about 20 seconds. then while blending, slowly stream 2 ladles full of hot broth from the sauce pan to temper the eggs.

Stir the lemon egg puree in the lightly simmering stock along with the rice and chicken until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle. 

Garnish with dill before serving.

Balsamic Summer Pasta Salad

 

Ingredients

Salad Ingredients

• 8 ounces pasta of choice
• 1 cup cherry tomatoes halved or quartered
• ½ cup oil-packed sun-dried tomatoes drained and sliced
• ½ cup sliced Kalamata olives
• ¾ cup crumbled feta cheese (Substituted shredded mozzarella)
• ½ red onion finely diced
• 3 tablespoons chopped parsley
• 2 tablespoons pine nuts toasted

Balsamic Vinaigrette Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup (omitted when I made)
• 1 teaspoon Dijon mustard
• ½ teaspoon salt more to taste
• ¼ teaspoon black pepper more to taste
• ½ teaspoon Italian seasoning (optional)
• 1-2 garlic cloves (optional)

Instructions

• First, cook the pasta according to the package instructions. Then drain and let the pasta cool.
• Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together all ingredients.
• Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.
• Now add all ingredients to a large bowl. Toss until everything is combined. Add more salt and pepper if needed. Enjoy!

Notes

• Make sure you don't toast the pine nuts using high heat as they tend to burn very quickly. Using medium or medium-low heat is ideal.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 56g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 938mg | Potassium: 542mg | Fiber: 4g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 28mg | Calcium: 188mg | Iron: 2mg

BLT Pasta Salad

 

Ingredients

• 10 ounces pasta
• 8 pieces center cut bacon chopped
• 2 cups spinach chopped
• 1 pint grape tomatoes halved
• ½ cup nonfat plain Greek yogurt
• ½ cup reduced fat mayonnaise
• ⅛ cup white wine vinegar
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅛ cup green onions chopped, to garnish (optional)

Instructions

• Bring a stock pot of water to a boil.
• Preheat your oven to 400 degrees Fahrenheit.
• Once the water is boiling, add the pasta and cook according to the package directions.
• Place the wire baking rack inside the baking sheet.
• Place the bacon on the wire baking rack.
• Bake the bacon at 400 degrees Fahrenheit for 20-25 minutes until the desired level of crispiness is achieved.
• While the pasta and bacon are cooking, use a knife and cutting board to chop the spinach, halve the grape tomatoes, and chop the green onions.
• In a small bowl, combine the nonfat plain Greek yogurt, mayonnaise, white wine vinegar, salt, and pepper with a whisk or spoon.
• Once the pasta is done cooking, use a colander to strain and rinse with cold water to stop the cooking process.
• Add the pasta to a large bowl.
• When the bacon is done cooking, allow it to cool and then chop.
• To the large bowl with the pasta, add the bacon, spinach, grape tomatoes, and dressing.
• Stir well to combine.
• Garnish with green onions and more chopped bacon if desired

Cook's Notes:

To make a dinner size salad I used four slices of bacon and 4 ounces of pasta and roughly 1/2 cup of mayonnaise.

Instant Pot Black Bean Soup

 INGREDIENTS:

1 small red onion,, diced

3 cloves of garlic, minced

1/2 bunch of cilantro, stems and leaves divided

1 red bell pepper, diced

1 tablespoon of ground cumin

2 tablespoons of chili powder

1/2 teaspoon of cayenne pepper (optional)

14 ounces dry black beans (about 2 cups)

3 cups of vegetable broth, plus extra water

juice and zest of 1 lime.

Salt, to taste

salsa for garnish

DIRECTIONS:

1. First, add the red onion, garlic and diced cilantro into the Instant Pot with a splash of water, Using the saute' setting, cook the veggies for 2-3 minutes, or until translucent.
2. Next, add the red pepper and spices to the Instant Pot, and saute for an additional 1-2 minutes.
3. Then, add the dried black beans to the pot along with the vegetable broth. Stir well, then slowly add in water to the Instant Pot until the water line is about 1 inch above the dried beans.
4. Cover and seal the Instant Pot then set the pressure to "manual high" for 30 minutes.
5. Force release the pressure from the Instant Pot and carefully blend the soup using an immersion blender or by transferring to a VitaMix.
6. Pour into  bowls and garnish as desired. Suggestions include: Salsa, Sour Cream, and avacado or guacamole.

Gazpacho (Thomas Keller French Laundry)

 Ingredients:

1 cup chopped red onion

1 cup green bell pepper

1 cup of chopped English cucumber

1 cup peeled and chopped tomatoes (Roma)

1 1/2 teaspoons chopped garlic

1 1/2 teaspoons of kosher salt

1/4 teaspoon cayenne

1/4 cup tomato pase

1 Tablespoon of white wine vinegar

1/4 cup plus 2 Tablespoons  extra virgin olive oil

1 Tablespoon of fresh lemon juice

3 cups of tomato juice

sprig of thyme

Directions:

In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil , lemon juice, with the tomato juice and thyme. Stir to combine and the  cover and refrigerate overnight. The next day, remove the thyme and blend the soup. 

Serve with balsamic glaze.