Veggie

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You’ll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.


Spicy Linguine with Swiss Chard and Mint Pesto Read More »

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

 

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

Ingredients

Getting Started

  • Preheat oven to 375 degrees

What You’ll Need

  • 4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns
  • 2-3 tablespoons vegetable oil
  • 3 cups shredded cheddar cheese
  • 4 tablespoon’s melted butter
  • 1/2 cup sour cream
  • 2 green onions chopped
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 slices smoked bacon
  • 4 eggs
  • 1/2 cup chopped fresh spinach

Method

1

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

2

Measure out all ingredients; set aside

3

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

4

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.

5

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.

6

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking. Garnish with fresh chopped spinach or parsley and the bacon.


Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach Read More »