Serves 4-6
1 1/2 lb. fresh broccoli florets
1 lb. box Orchetti or Farfalle dried pasta
2-3 T. olive oil
2-3 cloves garlic, minced
1 red chili, minced (or 1/4 t. dried)
Salt and pepper, to taste
Bring a large pot of salted water to a boil. Drop in the broccoli and boil for 5 minutes. Remove with slotted spoon and blanch in cold water. Bring the pot up to a boil again. Add a t. of salt and cook the pasta until al dente, about 6-8 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and chili and sauté for 2 minutes. Add the broccoli. Lower the heat slightly and continue to cook, tossing everything together for 3-4 minutes. Using a colander scoop, put the pasta directly into the skillet with the broccoli. If the pan is too dry, add a bit of the pasta cooking water. Fold the pasta and broccoli together until well combined. Season with salt and pepper to your taste, and serve.
Ingredients
One large eggplant (1 lb.)
3 T. sesame tahini
3 T. fresh lemon juice
2-3 T. olive oil
1 large or 2 small cloves garlic, crushed
¼ cup fresh parsley, finely chopped
6 pitted black olives, chopped
Salt, pepper, and paprika, to taste
To prepare
Heat the oven to 475 degree...
1 cup toasted walnuts
1 small shallot
1 teaspoon fresh thyme leaves
1 teaspoon chopped parsley
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
½ cup olive oil
Place nuts and all ingredients except oil into a food processor bowl. Pulse adding oil a little at a time un...
1 8 oz Pkg Tempeh ( any style)
2-3 Tablespoon Veg oil
2 Tablespoons Rotisserie seasoning (find it in the spice section at the grocery store)
Preheat oven to 375.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coa...