Pasta, Pecans, Spinach
Sensational pasta dish
8 ounces rigatoni pasta
1/4 cup Italian or Greek dressing
2 tablespoons olive oil
1/2 cup sweet onion, chopped
1 clove garlic, minced
5 ounces baby spinach
1 cup ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/2 cup toasted pecans
Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to large bowl and toss with dressing. Keep warm.
Heat olive oil in skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly.
Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans. Makes 4 servings./Recipe courtesy of Family Features.
16 ounces dried angel hair pasta
1 tablespoon extra virgin olive oil
3/4 cup chopped onion (about 1/2 onion)
4 teaspoons minced garlic
3 teaspoons seeded and minced serrano chile (about 1 chile)
2 teaspoons finely chopped fresh rosemary and sprigs for garnish
2 cups Angel Juice Pinot Grigio
3 tablespoons fresh lemon juice, about 1 lemon
24 large shrimp, peeled and deveined
4 tablespoons butter
1/4 cup pine nuts, toasted in a 350°F oven for 10 minutes until lightly browned
Busy families looking to stretch their food dollars are discovering they can save time and money by starting or joining a cooking club. Three or four families team up, pool resources and spend part of one day cooking a week’s worth of meals together. It’s a fun way to put nutritious food on the table without spending a fortune.
Cake:
1 tablespoon + 1 teaspoon instant coffee
1/3 cup boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted and slightly cooled
1 cup buttermilk
1/2 cup chocolate chips
Topping:
1 cup chocolate chips
1/3 cup heavy whipping cream
1/2 preserved lemon
2 McCormick Bay Leaves
1 package (12 ounces) cheese tortellini
2 cups frozen leaf spinach, unthawed
4 strips bacon
1 medium shallot, finely chopped
1/4 cup olive oil
8 ounces sliced assorted mushrooms
1 teaspoon McCormick Minced Garlic
Grated Parmesan cheese (optional)
1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside.
Ingredients:
Cooking spray
4 boneless skinless chicken breast halves (about 5 ounces each)
4 ounces crumbled blue cheese (any variety, including Gorgonzola)
1/2 cup slivered almonds
1 apple (preferably Mackintosh, Gala or Fuji), peeled, cored and diced
3 teaspoons chopped fresh dill
Salt and freshly ground black pepper
4 teaspoons olive oil
1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion
