Chicken Pasta Primavera - Flower Patch Farmgirl Style

Ingredients:


Ingredients

- 1 pound asparagus - trimmed and cut into 1-inch pieces
- 12 ounces Cavatappi pasta
- 3 boneless, skinless chicken-breasts, cut into bite-sized pieces
- 1/4 teaspoon crushed red pepper
- 1 cup chopped, fresh basil
- 6 cloves garlic, roughly chopped
- 1 pint grape tomatoes, halved
- 2 green onions
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil, plus more for cooking
- 1/2 cup Parmesan cheese, freshly grated
- Pepper
- Salt
- 1 medium yellow pepper, thinly sliced

Preparation
Boil pasta as directed.

Drain pasta, reserving 1/2 cup pasta cooking water.Return pasta and reserved cooking water to pot.Slice green onions.

Heat 2 teaspoons oil in a skillet on medium-high until hot.

Sprinkle chicken with salt and pepper.

Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally.

Transfer chicken to medium bowl; set aside.To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.

Add green onions and garlic and cook 1 minute, stirring.

Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.Stir in cream, crushed red pepper, and 1/4 teaspoon salt.

Heat mixture to boiling on medium high.

Add halved tomatoes, lemon zest and lemon juice.Cook 1-2 minutes on medium heat, until tomatoes just start to break down.Stir in reserved chicken pieces and remove skillet from heat.

Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water. Stir to combine.

Garnish with more basil and Parmesan, if you're so inclined.

Source: foodista.com
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Asparagus a la Rachel

Ingredients:


- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbs honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt - more to taste when ready to serve

Preparation
Brown bacon in frying pan.

Remove bacon and add onion, garlic and asparagus.When asparagus is cooked and onions translucent,

Add the honey, peppers, salt and pepper.

Remove to serving dish and add cider vinegar and toss.

Add more salt if tastes bitter

Source: Foodista
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Eggplant & Artichoke Heart Galettes

Ingredients:


- 1 can plain artichoke hearts, chopped
- 10 tablespoons brown rice flour (or regular)
- 1 teaspoon chili flakes
- 1 medium/large eggplant
- 3 eggs
- 3 teaspoons fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh goat cheese (or cheese)
- pepper
- 1 tablespoon sea salt

Preparation:

Peel and thinly slice the eggplant.

Place in a drainer or bowl and toss with sea salt.

Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water.

Place in a mixing bowl.In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour.

Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.

Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) .

Add goat cheese and mix carefully so not to cream it - you want them to be chunky.

Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes". Cook until both sides are golden brown.Makes 6 galettes/cakes. Serving size is 3 cakes per person.

Source:  Foodista.com

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Butternut Squash Pasta

Ingredients:

- 4 slices bacon
- 2 Tbsp fresh sage, chopped
- 2 cloves garlic, chopped
- 1 (1-1/2 lb) butternut squash, peeled, deseeded, and diced into cubes (about 3 cups)
- 1/4 c heavy cream
- 1 c pasta water
- 1/2 c Parmigiano-Reggiano, grated
- 1 box (16-oz) fettuccini
- 1/2 tsp ground nutmeg
- Salt and freshly ground pepper

Preparation:

Cook bacon in frying pan over medium heat, add sage after a couple minutes, then add garlic for the last minute before bacon is crisp and done.

Remove ingredients from pan - do not clean the pan - chop the bacon, toss with sage and garlic, and set aside.

Put the pan back over medium heat, add onions and cook for about 5 minutes until onions turn translucent and smell heavenly.

Add squash, season with salt and pepper, and cook for about 35 minutes, stirring occasionally, until squash is soft.

In the meantime, cook your favorite pasta in salted water, save a cup of the pasta water, drain, and set aside.

When the squash is soft, add the pan contents in a blender, add heavy cream, and puree. Again, do not clean your frying pan in between. Just put the blender contents back in the pan.

Add cooked pasta to the pan, along with 1/2 c cheese and about 1/2 c pasta water. Keep stirring and watch the sauce thicken up, with the cheese melting. Season with salt, freshly cracked pepper, and ground nutmeg. If the sauce is too thick, add some more pasta water; if it’s too runny, cook a couple minutes to let some liquid evaporate.

Divide into four pasta bowls, top with the chopped bacon-garlic-sage mixture, and serve.

Source: maplewoodroad.com


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Shrimp and Avocado Salad

Ingredients:

- The Shrimp

- About 600gr of large tiger style shrimp (prawns/langoustine) peeled and cleaned
- 2 x garlic cloves, crushed
- 1 x tbsp olive oil
- Juice of 1 lime
- Salt and Pepper

- The Salad

- The leaves of 1 medium Cos lettuce finely shredded
- 6/8 basil leaves chopped
- 200gr sweet corn
- 3 x spring onions (scallions) chopped finely
- 600gr fresh pineapple cut into small cubes
- 2 x avocados chopped into cubes

- Avocado

- The Dressing
- 3 x tbsp olive oil
- 3 x tbsp honey
- Juice and zest of 3 limes

Preparation:

Firstly, to cook the shrimp, heat the olive oil in a pan and once hot add the shrimp crushed garlic and chili flakes. It is important to get the oil nice and hot (not smoking, just before that point) your shrimp should sizzle when added to the pan. Check the back of the shrimp and when you see the colour change about half way up, turn them over. Do the same on the other side. This should only take a minute to two minutes maximum on both sides otherwise you will get a rubbery result if you leave it too long. Squeeze over the lime juice this too should bubble and reduce.

Add a little salt and pepper, stir through, remove from the heat and set aside.

Mix the dressing ingredients together, check for flavour, adjust if need be and set aside.

Place all the salad ingredients in a bowl except the avocado and the salt and pepper. Prepare the avocado as you are about to serve otherwise it will turn brown. Once it is covered in the lime dressing, this will slow down the oxidization process and it wont go brown so easily.

When you are ready to serve mix of the avocado through the salad and add the dressing. Toss everything together. Taste to see if you need any salt and pepper.

Place your shrimp on top of the salad with the rest of the avocado and sprinkle/pour any residue from the pan over your salad in which you cooked the shrimp. This is great flavour, so you dont want to lose it.

Source: Foodista

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