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Recipes
Pasta with Asparagus, Lemon and Prosciutto
By Heritage330
Cook pasta according to package directions, omitting salt and fat
- 1 (9-ounce) package fresh fettuccine
- 2 teaspoons olive oil
- 5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 4 ounces very thin slices prosciutto, coarsely chopped
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
Falafel Crusted Chicken with Hummus Slaw
By Heritage330
Preheat the oven to 425 degrees F
- Cooking spray
- 3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips
- 1 tablespoon extra-virgin olive oil
- 1/2 cup falafel mix
- 2 whole-wheat pitas, halved
- 6 tablespoons hummus
- Grated zest and juice of 1 lemon
- 1/2 teaspoon harissa or other hot chile paste
- 4 cups shredded coleslaw mix
- 6 radishes, halved and thinly sliced
- 1 cup chopped fresh parsley
- Kosher salt
Pasta With Turkey Meatballs
By Heritage330
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces orecchiette pasta
- 2 bunches broccolini, cut into bite-size pieces
- 8 ounces sweet Italian turkey sausage, casings removed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 1 large egg
- Freshly ground pepper
- 1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)
Steamed Carrots with Garlic-Ginger Butter
By Heritage330
1. Prepare garlic; let stand 10 minutes
- 2 garlic cloves, minced
- 1 pound baby carrots with tops, peeled
- 1 tablespoon butter
- 1 teaspoon minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Rigatoni with Spicy Tomato-Vodka Sauce
By Heritage330
Bring a large pot of well-salted water to a boil
- 2 cloves garlic, minced
- 3/4 tsp. crushed red pepper flakes; more to taste
- 2 Tbs. extra-virgin olive oil
- 1 28-oz. can diced tomatoes
- 3 Tbs. vodka
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
- 3 Tbs. heavy cream
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 lb. rigatoni (about 4 cups)
Sautéed Broccoli Raab with Chile, Garlic & Lemon
By Heritage330
The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken
- Tip:
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. minced garlic (2 to 3 large cloves)
- Scant 1/4 tsp. crushed red pepper flakes
- Finely grated zest of half a lemon; plus fresh lemon juice to taste
- Kosher salt and freshly ground black pepper
- 1 lb. broccoli raab, rinsed, trimmed, and blanched (see tip at right)
- To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn't returned to a boil), drain and refresh under cold water.
Sesame Noodles with Chili Oil and Scallions
By Heritage330
Recipe by The Bon Appetit Test Kitchen Photograph by Christina Holmes June 2013
- 4 scallions, whites and greens separated, thinly sliced
- 1/2 cup vegetable oil
- 1 tablespoon crushed red pepper flakes
- 1/2 cup vegetable oil
- 2 teaspoons sesame seeds
- 2 teaspoons Sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles or spaghettini
- Kosher salt
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup unseasoned rice vinegar
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
Pasta with Asparagus, Pancetta, and Pine Nuts
By Heritage330
Preheat oven to 400°. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan d...
- 8 ounces uncooked cavatappi pasta
- 1 pound asparagus
- trimmed and cut diagonally into 1 1/2-inch pieces
- 1 teaspoon minced garlic
- 3 tablespoons pine nuts
- 2 ounces diced pancetta
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
Roasted Pork with Cajun Slaw
By Heritage330
Preheat the oven to 400 degrees F
- 1 tablespoon plus 2 teaspoons Cajun seasoning
- 1 tablespoon plus 2 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/2 pounds)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- Juice of 1 lemon
- 2 tablespoons drained horseradish
- 1 12-ounce package broccoli slaw mix
- 2 small bell peppers (1 red, 1 orange), thinly sliced
- 3 scallions, thinly sliced
Parmesan-Sage Mashed Sweet Potatoes
By Heritage330
Phoebe Wu, Cooking Light SEPTEMBER 2012
- 4 sweet potatoes (about 2 pounds)
- 1 tablespoon softened butter
- 2 tablespoons fat-free milk
- 1/2 teaspoon chopped fresh sage
- 1 ounce freshly grated Parmesan cheese (about 1/4 cup)
- 1/8 teaspoon salt