I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.Continue reading
This is a great summer dish when you can get your hands on really great quality tomatoes. My mother in law Atsuko used to make this simple tomato pasta salad really often which was really refreshing and a hit with kids and adults alike.
The better the quality of your tomatoes – the better this dish will taste. You will have to adjust the quantity of tomatoes according to the type you use. I usually use heirlooms or new jersey tomatoes but you can also use super sweet cherry tomatoes, plum or Roma.
You can choose any kind of pasta though I prefer the the shorter tubular ones, farfalle or fusilli. Always use a good quality EVOO – I personally love Brightland.
My farmer freind Peter Paniccia gave me tons of gorgeous organic broccoli rabe and I decided to make a one pot pasta with it. We used a really simple recipe Garlic Parmesan Fettucine recipe from Damn Delicious to which we added the broccoli rabe. You can substitute with any leafy green vegetable – just adjust the cook time accordingly.
This is one of my go to, simple pasta recipes. It is adapted from my friend Maria Paniccia’s recipe who is one of the most unbelievable Italian cooks ever. You can pick any kind of pasta you like and can make the mushroom and asparagus mixture ahead of time. I usually triple this recipe and make a whopping big batch of it and keep it in the fridge for a day or two and use when needed.
Our cook Surinder, in my parent’s house in India, is fabulous! I spend all summer shadowing him to learn his recipes.
We call him the “shortcut master” because he finds ways to grind and combine things to make his cooking easier and quicker. Most of the time these shortcuts work really well and sometimes not so much.
Here is his version of an Indianized Bolognese sauce he makes that both my kids and husband love. ( Pl my dear Italian friends – dont scream murder!!)
This is lasagna recipe is super easy and everyone loves it. Whenever I make this dish I always make extras as it freezes beautifully both before and after it has been baked.
I seem to be getting tons of gorgeous colored swiss chard, carrots and tomatoes in my organic CSA box lately.
What a beautiful medley of colors these veggies make when thrown together.
Here is a super easy, healthy pasta recipe that can be made using any kind of pasta you like.
I used a brown rice pasta from Trader Joes.
I am not a huge lasagna or butternut squash fan.
So you can imagine my excitement when I found this recipe (courtesy Giada De Laurentiis) and saw that my kids (and their friends) couldn’t get enough of it.
This divine recipe, creates a supremely healthy and tasty lasagna, that is quite easy to make.
Thanks Giada – I’m going to be truly grateful to you for this one for a long, long time.