1 lb hot Italian sausage
1 lb short pasta
1 tsp vegetable oil
1 large onion, chopped
1/2 green pepper, chopped
1/2 package sliced mushrooms
3 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1 can (28 oz) chopped tomatoes with their juice
chopped fresh parsley
grated Parmesan cheese
How to do
Cook the Italian sausage on the BBQ. Slice thinly on an angle. Meanwhile, cook pasta until al dente. Heat the oil in a large skillet, and add the onions, green pepper, mushrooms until the onions are tender. Season with garlic, basil, oregano and black pepper. Add the diced tomatoes and bring to a boil. Toss in cooked pasta and sliced sausages. Sprinkle with fresh parsley and serve with grated Parmesan cheese.
(Serves 4 as a main dish)
1 lb. Chipotle Linguini
1/4 cup olive oil
1 lb. eggplant, cut into small dice
5 cloves garlic, minced
1/2 teaspoon red pepper flakes (more to taste)
2 medium tomatoes, diced, as much liquid reserved as possible
2 teaspoons fresh oregano (1 teaspoon dried)
Freshly ground black pepper
How to do
Place diced eggplant into a fine mesh colander and lightly salt. This will draw out the moisture and bitterness. Allow to sit 20-30 minutes, tossing occasionally. Press a layer of paper towels firmly into the eggplant before cooking to soak up any remaining moisture.
Cook pasta in a pot of rapidly boiling salted water until al dente; about 8-10 minutes. Drain, reserving at least a quarter cup of cooking liquid and rinse pasta with warm water. If you’ll be waiting a while for your sauce to finish we suggest tossing the pasta with a bit of reserved cooking liquid to keep it from sticking as it awaits sauce.
Meanwhile, heat oil in a large skillet set over medium. Once the oil is hot add your eggplant and red pepper flakes. Stir frequently to prevent the eggplant from sticking and cook for about 5 minutes, adding the garlic for the final minute. Stir in oregano and tomatoes with their liquid, cover and cook another 10-12 minutes until the eggplant is thoroughly cooked. If sauce is too thick, add reserved pasta cooking liquid slowly until you’ve reached your desired consistency. Season with salt and pepper to taste.
Serve sauce over individual plates of pasta and garnish with fresh oregano.
In the middle of summer, haha
4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
How to do
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Prep time: 10 min - Cook time: 10 min
1 pound penne pasta, cooked
1 pound chicken breast strips, cooked
1 red pepper, chopped
1 handful of baby spinach
1/2 red onion, sliced
1/4 c kalamata olives, chopped
1 small handful of feta cheese
1/3 c olive oil
2 T red wine vinegar
1 t Dijon mustard
3 garlic cloves, minced
1/2 t Greek seasoning or oregano
dash crushed red pepper flakes
1/2 t salt
How to do
Combine first seven ingredients in a large bowl. In a small bowl whisk the remaining ingredients. Pour over pasta salad and toss. Serves 4-6.
1 1/2 cup fresh basil leaves
1/2 cup walnuts
3 tbsp olive oil
1 tbsp + 1 tsp nutritional yeast
1/4 tsp garlic powder
1/4 cup water
salt and pepper
How to do
In a food processor blend the basil, walnuts, and oil until smooth. Add the nutritional yeast and garlic powder next. Once everything is mixed well, slowly add the water until the pesto has reached the desired consistency.
If you’re using it with pasta, mix it all together right after you’ve drained your noodles while it’s still hot and a bit moist. Even if you plan on serving it chilled later, it’s easier to mix everything together when the pasta is hot enough to warm up the pesto.
I used whole wheat spaghetti for Seans dinner and served it cold, the way he likes it.