Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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California Pasta With Artichokes and Almond-Citrus Pesto

California Pasta with Artichokes and Almond-Citrus Pesto

Recipe from The Rachael Ray Show, April 30, 2008

This recipe is dedicated to Maria Shriver. I wrote it in honor of her visit to our show. It highlights many ingredients that California is the proud producer of: artichokes, citrus, almonds, olive oil, garlic and of course, fine wine.

Ingredients:

  • 2 leeks
  • 2 tablespoons plus 1/4 cup EVOO – Extra Virgin Olive Oil
  • 1 10 ounce box frozen quartered artichoke hearts, defrosted or 1 14-ounce can quartered artichoke hearts, drained
  • Salt and pepper
  • 1 pound fettuccine
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 cup flat-leaf parsley tops
  • 3 tablespoons (a small handful) slivered or blanched almonds, toasted
  • 1 clove garlic, grated or finely chopped
  • 1/3 cup (a rounded generous handful) grated Parmigiano-Reggiano cheese
  • 1/2 cup dry white wine

Directions:
Place a large pot of water over high heat and bring to a boil for the pasta.

Trim off the root ends and top four inches of the leeks. Cut them in half lengthwise then into slices 1/4-inch thick. Wash them vigorously, separating the layers to free grit in either a colander under cold running water or in large bowl of cold water. Drain and pat dry.

Heat 2 tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, sauté 5 minutes and season with salt and pepper.

Salt the boiling pasta water and drop in fettuccine.

Place zest, parsley, almonds, garlic and cheese in food processor and season with salt and pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto sauce.

Add wine to the leeks and artichokes, and cook for a couple of minutes. Stir in the pesto sauce and a ladleful of starchy cooking water. Drain pasta and add to skillet. Toss pasta with sauce to coat evenly. Serve with Orange and Arugula Salad with Marmalade Dressing alongside and pass more cheese at the table for topping.

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Picnic Potato Salad with No Mayonnaise

Picnic Potato Salad with No Mayonnaise

recipe from allrecipes.com by Maridele

Ingredients:

  • 2 pounds small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt1/4 teaspoon ground black pepper
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 lb. bacon, cooked until crispy, crumbled

Directions:

  1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  3. Fold blue cheese and chives into potato salad until blended. Sprinkle with bacon.
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Blueberry Corn Salad

Blueberry Corn Salad

recipe from Two Peas & Their Pod

Ingredients:

  • 6 ears fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 cucumber, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
  2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.