Posts Tagged vegetarian

Farmer’s Market Fresh Meal

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Lobster Ravioli, fresh peas and sugar snap pea pods make a fast healthy dinner.

We are so excited that the Avila Beach Farmer’s Market is back!  It makes dinner so much easier.  And ooooh, the spring goodness we can find there.  We were pulling a long day at the tasting room and Mr. Vino suggested hitting the Farmer’s Market for dinner.  I think that he was thinking to pick up some fish tacos.  Me, I hit the produce guys and the fresh pasta guy for this riff on a recipe from Cooking Light.  And oh, my – it was amazing with our new 2016 Beach Blonde Pinot Grigio!!

Pea and Snap Pea Pasta
6 oz fresh sugar snap peas (get 8 ounces cuz you are going to eat some of them while prepping)
1 C fresh shelled peas
3 T really nice olive oil
Juice and grated lemon peel from one fresh lemon
2 oz shaved Asiago or Parmesan
Salt & Pepper
Radish Microgreens (yep, back in the day we called them “sprouts”)
Lobster ravioli (or other delicate pasta like Pappardelle.  It’s vegetarian with plain pasta!!)

This is so dang easy it’s almost embarrassing and the whole thing comes together in the time it takes to cook the pasta.

Bring a large pot of water to boil over high heat.  Once boiling, add snap peas and cook until they turn really bright green (1 minute or so – don’t overcook).  Remove the snap peas with a slotted spoon and put them in a bowl of cold water to shock them.  The drain on paper towels.

Add the pasta to the boiling water and cook per package instructions.  Add the fresh peas during the last 30 seconds.

While pasta is cooking, combine the olive oil, lemon juice, salt and pepper in a large bowl.  Whisk to combine.  When pasta is done, drain pasta and pea mixture.  Add pasta, peas and snap peas to bowl and toss lightly to combine.

Plate pasta and top with shaved cheese and microgreens.  Don’t have Asiago or Parm?  This also is really nice with Feta.

Fresh, healthy, delicious.



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Kohlrabi/Turnip Slaw

Serve with a crisp white like Morovino 2011 Pinot Grigio Rose

2 Kohlrabi, peeled
2 Turnips, peeled
2 large Carrots, peeled
½ cup non-fat plain yogurt
1 T. Dijon mustard
1 t. sugar
2T Rice Wine vinegar
1T prepared horseradish
Salt & Pepper

Shred kohlrabi, turnips and carrots using a box grater, or, even better, the shredding blade on your food processor.  Dissolve sugar in Rice Wine Vinegar.  Add yogurt, Dijon and horseradish to vinegar and stir well.  Place veggies in a non-reactive bowl.  Add yogurt mixture and stir to combine.  Add salt and pepper to taste. Refrigerate for ½ hour before serving.

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Onions in Parmesan Basil Butter

Serve with Sangiovese or Barbera

2 14-ounce bags frozen pearl onions
4 T butter, diced into small cubes
½ cup chopped Basil leaves (or your favorite premade pesto)
½ cup parmesan cheese
½ cup diced sundried tomatoes
Salt & Pepper to taste

Place all ingredients except parmesan and salt and pepper in a microwave safe shallow bowl. Microwave on high until onions are hot, stirring once or twice (total of 10-12 minutes). Remove from microwave and sprinkle with parmesan cheese. Serve with cocktail picks. OR, warm up some pocket bread in the microwave, quarter it and let guests put 3 or so onions in a quarter of pocket bread.

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Yogurt Cheese

Yogurt Cheese is a great all purpose spread that can replace butter, cream cheese, sour cream or anything else white! If you use this in a cooked sauce, add slowly and stir constantly as it is prone to breaking.

1 container non-fat plain yoghurt (I get mine from Trader Joe’s–try to find one that does not have pectin or gelatin in the list of ingredients)
1 wire mesh strainer
5 coffee filters
1 large bowl
1 14.5-ounce can of . . . anything (it’s a weight)

Line the strainer with coffee filters – I usually use 4 for the bottom. If you wet the filters a bit, they stick to the strainer better. Dump the container of yoghurt into the strainer. Add the 5th coffee filter to the top. You now have the yoghurt surrounded in filters. Put the top of the yogurt container on top of the top coffee filter (wow, that’s a lot of “tops”). Put a can of soup or something with a bit of weight on top of the yoghurt lid. Put the strainer over a bowl and place in fridge. The weight will push the water out of the yoghurt. Check this after 8 or 9 hours and dump the liquid out of the bowl if need be. To get a nice, cream cheese-y consistency usually takes 48 hours. Remove cheese from strainer and store in an air tight container in the fridge for up to a week


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Spinach and Pasta Salad

No wine in this one, tastes great paired with Pinot Grigio – any of the Morovino PGs!

1 lb of your favorite small pasta (I like Orzo or mini Farfalle)
2 lbs tomatoes from your garden or Farmer’s Market
½ bag baby spinach leaves—or go crazy and use the whole bag
leaves from 4 sprigs of basil
¼ C. REALLY good fruity olive oil (always use the best olive oil you can afford for dishes like this.  If you are cooking with it–applying heat–you can use a lesser quality)
1 6-ounce package of feta cheese, crumbled
2 large cloves of garlic—finely diced, grated on the microplane or squished in garlic press
3 green onions, chopped
zest from ½ lemon

Cook pasta according to package directions. While cooking, dice tomatoes and put in bottom of large bowl. If you can’t get tomatoes from your garden or farmer’s market, use the sweet grape tomatoes (cut in half) from Costco or grocery store as the best non-h0me-grown option. Regular sized tomatoes from the grocery store just won’t cut it (promise me you won’t even try). Chop the green onions and put them on top of the tomatoes on the bowl (the order of ingredients in the bowl is important).

Chiffonade the spinach leaves and put them in the bowl (ooohhh, fancy word). Chiffonade is basically taking a handful of leaves and making a “cigar” out of them by rolling them all up together. Then cut lengthwise across the leaves into tiny strips. Don’t worry about how they look, this isn’t Top  Chef and no one is grading you! Chiffonade the basil and add it to the bowl. Don’t want to try a Chiffonade? Just chop the basil really finely or use your food processor. Zest the lemon and put it on top of the basil in the bowl. Add the cooked, drained pasta on top of the veggies (it should still be warm) and leave  it there for a minute or so. It is wilting the spinach and basil and warming the tomatoes. Add the olive oil, feta and salt and pepper to taste, then gently toss. A great summer main course or yummy as a pasta salad. Still good the next day, too.

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