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Recipes
pappardelle with beef and mushroom ragu
By pdav
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat
- Serves 4| Hands-On Time: 35m | Total Time: 1hr 40m
- Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch pieces
- kosher salt and black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
- 12 ounces pappardelle or fettuccine
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
corn, tomato and avocado salad
By pdav
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth
- For the dressing:
- 1 1/2 cups packed fresh cilantro
- 1/2 cup good-quality extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- Kosher salt and freshly ground pepper
- For the salad:
- 4 ears corn, kernels removed (about 3 cups)
- 1 1/2 pounds grape tomatoes, halved (about 3 cups)
- 1 pound fresh mozzarella, diced
- 2 medium avocados, diced
grilled pepper poppers
By pdav
1. Prepare grill to medium-high heat
- 1/2 cup (4 ounces) soft goat cheese
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup finely chopped seeded tomato
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon kosher salt
- 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
- Cooking spray
- 2 tablespoons chopped fresh cilantro
open-faced sandwiches with ricoota, arugula, and fried egg
By pdav
1. Preheat broiler. 2. Coat both sides of bread with cooking spray
- 4 (2-ounce) slices whole-wheat country bread
- Cooking spray
- 2 cups arugula
- 1 tablespoon extra-virgin olive oil, divided
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 large eggs
- 3/4 cup part-skim ricotta cheese
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh thyme
grilled vegetables /giada de laurentiis
By pdav
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
hummus and feta sandwiches on whole grain bread
By pdav
For hummus: Using on/off turns, finely chop garbanzo beans and garlic in processor
- Hummus:
- 1 14-to 15-ounce can organic garbanzo beans (chickpeas), drained
- 1 garlic clove, peeled
- 3 tablespoons (or more) fresh lemon juice
- 3 tablespoons tahini (sesame seed paste)*
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced seeded jalapeño chile
- Sandwiches:
- 4 5x3-inch slices whole grain bread
- 1 Persian cucumber or one 4-inch piece English hothouse cucumber, thinly sliced
- 8 fresh mint leaves
- 4 fresh cilantro sprigs
- 4 ounces feta cheese, cut into 1/4-inch-thick slices
spagetti with creamy braised garlic and leeks
By pdav
Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
- 10 medium cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup lower-salt chicken broth
- 12 oz. dried spaghetti
- 1/2 cup heavy cream
- 1/2 oz. grated Pecorino Romano (1/3 cup)
- 1/4 cup chopped fresh flat-leaf parsley
artichoke dip with fontina
By pdav
Preheat oven to 400 degrees
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced small
- 3 garlic cloves, finely chopped
- 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
- 1/3 cup dry white wine
- 4 ounces Neufchatel cream cheese, room temperature
- 2 1/4 cups cubed fontina cheese (about 3/4 pound)
- 1/4 cup chopped fresh parsley
- 8 pitas, each cut into 6 wedges
salted caramels
By pdav
Combine and heat cream, glucose, salt, and vanilla seeds in a 4-qt
- 1 3/4 cups heavy cream
- 3/4 cup glucose or light corn syrup
- 1 tsp. fine sea salt
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 3/4 cups sugar
- Fleur de sel, to garnish
whole wheat toasted onion pasta with creamy sun-dried tomato sauce
By pdav
1. Add onion, garlic, salt, and pepper to large skillet and cook, stirring occasionally, until onion is softened an...
- 1 lb. Pappardelle’s Whole Wheat Toasted Onion Pasta
- 1 medium onion, finely chopped
- 1 large garlic clove, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup heavy cream
- 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped*
- Freshly grated parmesan