Spinach Fettuccine with Mushrooms and Basil Pesto!

015spinach fettucine with mushrooms and parmesan cheese

Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.

012salad

Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.

Annie’s Green Goddess dressing makes this salad heaven!

007green goddess dressing

Boil spinach fettuccine, al dente.

008spinach fettucine

Sautee the mushrooms with olive oil and garlic slices.

002mushrooms

And mix in your favorites. I love basil pesto which I make myself.

I make it vegan and fresh!

026spinach and mushroom fettucine

Shaved parmesan and a drizzle of olive oil make this fantastic!

  

Fried Red Skin Potatoes with Garlic Parmesan Cheese Sauce and fresh Scallions!

028baked and fried red skin potatoes

Fried potatoes and cheese sauce!

This is a more grown-up version of a comfort food favorite.

005Garlic Parmasean cheese sauce

The scallions and garlic parmesan sauce make these sophisticated and pleasing on many levels.

Creamy sauce, crunchy potaoes, and the fresh burst of flavor from the scallions.

015red skin potatoes

Start by chopping small red skin potatoes in quarters.

Wrap in aluminum foil loosely.

Bake in a 350 degree oven for an hour or until soft.

013red skin potatoes baked then fried

Remove from oven and fry potatoes in a hot skillet with about 1/4 inch of oil and a large chunk of butter for flavor.

I added crushed red pepper flakes for a little heat!

Fry until crispy.

These came out a little lite. I would’ve like to cook them some more but my crowd was hungry!
010Parmasean cheese sauce

While the potatoes are baking I made the cheese sauce.

I combined 1/2 cup shredded parmesan to about 1 1/2 cups half and half and about 5 cloves of crushed garlic.

Allow everything to come to a boil and remove from heat and pour over the potatoes and garnish with fresh scallions!

009fresh green onion garnish

This is a new family favorite and a great side dish for any meal.
023baked and fried red skin potatoes

  

Risotto with Shrimp, Scallops and Asparagus!

008risotto with shrimp and asparagus

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

001risotto

I’d say that about 45 minutes is all that you need to have this dish prepared.

004rwith shrimp am

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

005risotto with shhrimp and asparagus

007risotto with shrimp and asparagus

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

011risotto with shrimp and asparagus

014peppers

Sliced peppers go well with eggplant dip which is light and garlicky!

019eggplant dip

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

026dessert

  

Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad

067linda and shelly

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!

We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.

We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

031leek and mushrooms

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

039leek and mushroom pizza PD

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

040leek and mushroom pizza

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.

The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

043leek and mushroom pizza

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

046arugula, tomato and feta salad

We are already missing her and looking forward to the next visit.

055ari and linda

  

Meatless Monday! Spinach Fettuccine with Roasted Tomatoes and Garlic with Eggplant and Fresh Mozzarella

053eggplant and fettucine

Meatless Monday! Fried Eggplant and spinach fettuccine is easy and fresh!

Fresh mozzarella puts the finishing touch on thinly sliced eggplant lightly coated in Italian breadcrumbs.

Roasted garlic and roasted cherry tomatoes add rich flavor to spinach fettuccine.

With all this flavor, who misses the meat?

Top with shredded parmesan and enjoy!

022roasted tomatoes pd

Toss tomatoes in olive oil and roast on 400 degrees until they pop open! and smell delicious!

027eggplant pd

042eggplant and mozzerella

029beaujolais pd

Beautiful beaujolais makes dinner…beautiful!

034eggplant

Egg and water then bread crumbs go into frying pan with hot oil for a quick, light frying.

Mash up roasted garlic with a fork and mix in about 1/4 cup olive oil to create a “sauce”.

Add salt to taste.
038spinach fettucine ansd spinach PD

Just throw in fresh baby spinach to the last few minutes to boiling pasta to add flavor and nutrition.

045fettucine and eggplant PD

  

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