Tuesday May 24, 2005 5:00 to 6:00pm
Guest Co-Host: Serena Fox
Music:
Songs from the Musical Mamma Mia!
What's for Dinner?
Linguine with Garlic and Oil from the Minimalist Cooks at Home by
Mark Bittman
- Salt
- 2T minced garlic
- 1/2 cup extra virgin olive oil
- 1 pound linguine, spaghetti or other long, thin pasta (try whole
wheat pasta)
- Bring a large pot of water to boil and salt it.
Meanwhile, in a small skillet over medium low heat, combine the
garlic, oil, and a pinch of salt. Allow the garlic to simmer,
shaking the page occasionally, until it turns golden; do not allow
it to become dark brown.
- When the water boils, cook the pasta until it is tender, but
firm. When it is done, drain it, reserving a bit of the
cooking water. Reheat the garlic and oil mixture briefly if
necessary. Dress the pasta with the sauce, adding a little
more oil or some cooking water if it seems dry.
Ideas for enhancing this recipe: Garnish with a handful
of chopped parsley or mix in your favorite fresh herbs, add some dried
chili peppers to the oil while cooking it, add canned chick peas to the
garlic oil mixture before tossign with the pasta, Add a couple of
tablespoons of capers or chopped black (oil cured or kalamata) olives.
Whole Wheat Pasta
On the show today we tasted Ronzoni/Prince Healthy Harvest Whole
Wheat Blend Pasta and it was GOOD! It had 3 times the fiber as
regular pasta. A 1 cup serving provides you with nearly 25% of
your daily required fiber vs. less than 10% of the daily required fiber
with the regular pasta.
Foraging - Dandelion Greens with a simple vinaigrette
We made a delicious simple salad of young dandelion greens. It
was just the baby greens, lemon juice, salt & pepper and a little extra
virgin olive oil. This light dressing allowed the flavor of the
greens to come through. We served the greens with the Creamy Pasta
Salad and it was YUM!
Pasta Salad for Memorial Day
From Eating Well Magazine June
and July 2005. This was a BIG hit with everyone who stopped by for
a taste. I doubled the recipe and served with with the dandelion
greens spread around the outside of the bowl. Nice presentation.
- 2C whole wheat pasta
- 1/3C of reduced fat mayo
- 1/3C low-fat plain yogurt
- 2T extra-virgin olive oil
- 1T Red Wine Vinegar or lemon juice
- 1 clove garlic
- 1/8t salt
- freshly ground pepper to taste
- 1C cherry or grape tomatoes, halved
- 1c diced yellow or red bell pepper (1 small)
- 1C grated carrots (2-4 carrots)
- 1/2C chopped scallions
- 1/2C pitted Kalamata olives (I forgot these and no one seemed to
missed them!)
- 1/2C chives
- Cook the pasta according to directions - but be sure to keep the
pasta al dente (toothsome :-) Drain and rise under cold water
to stop the cooking.
- Whisk the mayo, yogurt, oil, vinegar (or lemon juice), garlic,
salt and pepper in a large bowl until smooth. Add the pasta to
coat. Add the tomatoes, bell pepper, carrots, scallions,
olives, and toss to coat well.
The Eating Well article has great nutritional information that I
recommend you take a look at. There are lots of other great
articles in this Issue of Eating Well as well.
Buying Local: Community Supported Agriculture
Northeast Organic Farming
Association
Vermont
Agriculture
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