Recipes 6/24 & 6/26

By admin|June 23, 2014|Information

Garlic Sesame Snow Peas

1/2 tablespoon coconut oil (or other mild flavored


2 teaspoons sesame oil

1/2 bulb green garlic, minced

8 ounces snow peas

1 teaspoon sesame seeds

2 teaspoons soy sauce

salt to taste

Heat a skillet over medium-high heat. Add the coconut oil to melt, followed by the sesame oil. Saute the garlic, 1 minute, until fragrant, but not brown. Add the snow peas and sesame seeds and continue to saute, stirring and tossing frequently, about 3 more minutes. Pour in the soy sauce and toss until well coated. Season with salt to taste (if needed). Remove peas from heat and pour into a serving dish. Serve promptly while hot (can add more sesame seeds on top prior to serving). (

Spaghetti w/ Green Garlic


1 pound spaghetti

1/3 cup extra virgin olive oil

3 heads green garlic (or 4 cloves regular garlic),

thinly sliced

1 tablespoon chopped parsley

small pinch of red pepper flakes

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired. (

Sausage & Arugula Skillet Pizza

2 sweet Italian sausages or 6 ounces sweet

Italian sausage

1 tablespoon plus 1 teaspoon extra-virgin olive


3/4 pound store bought or homemade pizza


3 whole peeled canned tomatoes, crushed

1 tablespoon tomato paste

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon red-pepper flakes

fresh mozzarella cheese – thinly sliced


Preheat oven to 500 degrees.

Remove sausages from their casings. All you have to do to remove the sausage from it’s casing is to cut a slit down the length of the sausage and then peel it open and remove the sausage. You are going to literally push and tear it out of it’s casing. You might have some casing left on the sausage, but it doesn’t matter.

Sauté the sausage over high heat until just cooked through, about 3 to 4 minutes, breaking it up into bite-size pieces.

Remove the cooked sausage with a slotted spoon and set aside on a paper towel lined plate to absorb the grease.

Slice up your mozzarella, mince up your garlic & toss up your arugula with a splash of olive oil and set aside.

Put the 3 peeled tomatoes into a small bowl.

Crush the tomatoes with a fork and your fingers if needed. Don’t be afraid to get your hands messy.

Add the 1 tablespoon tomato paste, 2 minced garlic cloves, 1-tablespoon olive oil, 1/4-teaspoon salt and 1/4 teaspoon red pepper flakes to the crushed tomatoes, mix them all together.

Brush a 12-inch cast iron skillet with 1-teaspoon olive oil. Press dough flat in the skillet, spreading to the edge.

Spread the tomato mixture over the dough.

Cook over medium-high heat until the bottom of dough is golden brown. The recipe called for 3-4 minutes but mine took more like 5 minutes. We like ours a bit more browned. To check the dough, just take a spatula and lift up the side of the dough to see the bottom.

Once the pizza crust is browned on the bottom, transfer the pizza to the preheated oven and bake for 3 minutes.

After 3 minutes, remove the pizza from the oven and scatter the mozzarella and sausage on top. REMEMBER TO WEAR AN OVEN MITT WHEN TOUCHING THE CAST IRON PAN AS ITS HOT! Pop the pizza back in the oven.

Cook the pizza for about 8-10 more minutes until the edge of the crust is golden brown.

Slide the pizza out of the cast iron skillet onto a cutting board.

Garnish pizza with the fresh arugula.

Cut into individual slices. (

Lacinato Kale Salad

1 bunch lacinato kale, de-stemmed,thinly sliced

juice of 1 lemon (approximately 3 tablespoons)

3 tablespoons extra-virgin olive oil

2-3 cloves garlic, minced

pinch of fine sea salt

pinch of freshly ground pepper

pinch of red pepper flakes, to taste

2/3 cup grated Parmesan cheese

Wash, de-stem and thinly slice your kale.

Throw your kale slices into a large bowl.

Whisk together in a small bowl or glass measuring cup the following: juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes.

Make sure to whisk the ingredients together well.

Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, “massage” your kale, I literally mean, get your hands in there and massage it.

After your kale is massaged, add the 2/3 cups of parmesan cheese and toss again.

Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.(

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