Fresh Pasta

After eating this pasta I decided it is a perfect light springtime kind of meal.  It would taste great with any fresh greens that are starting to spring up around the market these days instead of the broccoli.  You may notice Norbert's awesome fresh kamut pasta was featured once again, due in part to some more awesome bartering going on at the end of market day.

PASTA WITH ARTICHOKES, BROCCOLI AND MELT IN YOUR MOUTH ONIONS

2 Tbsp e.v olive oil

4-5 cups thinly sliced organic onions

1 tsp sea salt

1 head of organic broccoli, chopped (or 1/2 pound greens)

1 can organic artichokes, drained, rinsed and quartered

1 cup organic chicken or vegetable stock

1 pound organic pasta

freshly ground organic black pepper

fresh organic walnuts

freshly grated romano cheese

Method:  Heat the olive oil in a skillet over medium heat.  Add the onion and saute for a minute or so.  Season with salt and saute for 5 more minutes.  Reduce the heat to low, cover and cook for 20 minutes.

     Boil some water for pasta and cook until al dente while you then stir in the broccoli, artichokes and stock.  Bring to a boil then reduce heat, cover and simmer for about 5-8 minutes, stirring occasionally.  

     When pasta is cooked, drain and transfer to the sauce.  Stir well and cook over low heat for about 5 minutes.  Serve hot topped with black pepper, walnuts and freshly grated romano cheese.

Memories

When I was growing up my mom used to buy the greatest crusty Italian bread from a little place called Calabria Bakery.  Every now and then I would be in the car with her when she was shopping and she would treat me to some amazing Broccoli Pizza hot from their ovens.  So tonight I decided to replicate that pizza to the best of my ability.  I also made one of my favorite pizza combos of Artichoke and Basil Pesto, something my mom and I used to make growing up too.  I don't think I need to provide the recipe for the Hawaiian Pizza I made.  It was a great way to use up the rest of the ham from yesterday's Eggs Benedict.  But I will mention that in an effort to reduce the amount of plastic and packaging I buy, I decided to buy a fresh pineapple instead of going for the cans.

     I also wanted to mention how excited I am that I found some fresh greens at Ted Hutten's vegetable stand this week.  I overheard him telling another vendor about the mache that was ready, only to discover that it was kind of a hot commodity and you had to ask for it to be brought out from under the table (it's secret hiding place)!  My mom will be so jealous to hear that I am eating some of that, it's her favorite salad green.  He also had some spinach and mixed greens.  

BROCCOLI PIZZA Calabria Bakery Style

1/2 head organic broccoli, lightly steamed and chopped

1 organic onion, chopped

1 cups organic mozzarella, shredded

1/2 cup shredded romano cheese

1/2 cup organic mild cheddar, shredded

1/4 tsp sea salt and pepper

4 Tbsp olive oil

1 organic pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

Method:  Preheat oven to 450*.  Spread pizza dough out onto a pan.  Combine the broccoli, onion, cheeses and salt and pepper.  Drizzle with the olive oil and toss.  Press this mixture onto the dough and bake for about 10-15 minutes or until the cheese is melted and the bottom browns lightly.

ARTICHOKE AND BASIL PESTO PIZZA

1 organic pizza dough 

3 Tbsp hemp seed/basil/miso pesto (http://prasada-eatingisdivine.blogspot.com/2009/10/paninni.html)

1/2 can artichoke hearts, drained and cut up a bit

1 Tbsp olive oil

1 1/2 cups organic mozzarella cheese, grated

Method:  Spread the dough out into a pan.  Spread with the pesto, followed by a spreading a drizzle of olive oil.  Sprinkle some cheese, add the artichokes and then sprinkle the rest of the cheese.  Bake for 10-15 in the preheated 450* oven.

An Amazing Pasta

This weekend I started selling Grilled Panini Sandwiches at my table at the Halifax Farmer's Market.  So I spent some time today dreaming up interesting combinations I might offer in the future, which led to the idea for this pasta we ate tonight.  It was soo good.

ROASTED BUTTERNUT SQUASH AND ARTICHOKE PASTA with Black Olives in a Sundried Tomato Hempseed Pesto 

1 pound of organic pasta of your choice

1/2 of an organic butternut squash, peeled and cubed

1 can of artichoke hearts

1 organic onion, cut in slivers

10 black olives, pitted and left whole

3-4 Tbsp sundried tomato pesto

3 cloves organic garlic, smashed and chopped

4 Tbsp e.v olive oil

sea salt and pepper

fresh grated romano cheese

Method:  Preheat oven to 375*.  Toss the butternut squash in a drizzle of olive oil, and season with sea salt and pepper.  Spread them out on a parchment lined baking sheet and roast for about 30 minutes, or until they start to brown and cooked through.  Set aside.

     Bring a large pot of water to boil.  As you wait, heat a pan with some more olive oil and saute the onion for 3 minutes, then add the olives, garlic and artichokes.  Cook, stirring for another five minutes or until the onions are cooked and the wetness from the artichokes disappears.  Set aside, keeping warm. 

     Sometime while you are sauteing the water will come to a boil.  Season water with salt and boil the pasta according to package directions.  Drain water and return pasta back to pot along with the pesto, squash and artichoke mix.  Drizzle in some more olive oil, toss and serve with the romano cheese.

SUNDRIED TOMATO HEMPSEED PESTO

1/2 cup organic sun-dried tomatoes (not oil packed)

2 organic garlic cloves

3 Tbsp organic hemp seeds

2 Tbsp organic white miso paste

1/4 tsp organic red chile flakes

2 tsp capers

1 Tbsp organic balsamic vinegar

3 Tbsp e.v olive oil

organic black pepper to taste

Method:  Soak sun-dried tomatoes in warm water for 15 minutes.  Strain and reserve about 1/2 cup of the water .  Combine all ingredients in a food processor and pulse until blended.  Season to taste and thin out with some of the soaking water if necessary.