Great for dinner and great cold as a salad the next day Ingredients 12 oz penne pasta or a fun ruffly one like Malfadine 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp Arbequina olive oil, divided 1 tsp Italian seasoning 1⁄2 tsp each salt and pepper 3 cloves garlic, minced 1 shallot, finely diced 1⁄2 jar Sun-dried Tomato Tapenade 1⁄2 cup dry white wine 1 1⁄2 cups heavy cream 1 cup freshly grated Parmigiano Reggiano 1⁄4 tsp red pepper flakes 2 cups baby spinach or chopped kale Fresh basil leaves for garnish Instructions Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Meanwhile,...
Ingredients 1/2 cup 25 Star Balsamic Vinegar 1/2 cup honey Dash salt 6 medium peaches or nectarines, halved and pitted Vanilla ice cream, optional Directions In a small saucepan, combine balsamic, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches. Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat. Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an greased rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream. Prep/Total Time:...
A curry by definition is the amalgamation of various spices that add plenty of flavor. You may prefer Indian curries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconut cream that makes the texture sublime. We use beautiful in-season Kabocha squash. Get ready for a delicious dose of healthy beta-carotene which is converted into vitamin A (retinol) in our bodies. Pumpkin Curry 2 lbs pumpkin, Kabocha, acorn or butternut squash 2 tbsp olive oil 1 medium red onion finely sliced 1 large red pepper cut into strips 1/4 head of cauliflower cut into 1 inch pieces 2 green chillies sliced into thick slices (jalapenos or serrano peppers are fine...
Our favorite Mexican restaurant in Montrose is the place for comfort food . We always start out with a giant bowl of creamy carrot soup and quesadillas. This is a perfect Fall recipe - make a big batch and freeze some for later. It's good for the soul and tummy! Ingredients 2 tablespoons Arbequina extra virgin olive oil2 cups chopped red onions 1/2 teaspoon ground cumin1 teaspoon chili powder8 cups chopped carrots7 cups vegetable or chicken broth1/2 cup sour cream1/4 cup lime juice1/4 cup fresh finely minced cilantro leaves1 teaspoon salt or to taste Fresno Chili Olive Oil to drizzle and finish1/4 cup crumbled cojito or feta cheese to finish each bowl DirectionsHeat the oil in a large, heavy Dutch oven over medium-high heat.When hot, add the onions, the cumin...
Los Angeles, I believe, is among the top three culturally diverse cities. Amsterdam and London are arguably one and two. With that diversity comes a melding of flavors at home and in restaurants. Armenian’s diaspora is evident in spices used that may have originated in Syria, Argentina, Iran or elsewhere. The same recipe may taste different made by someone from Syria than someone from Iran, simply due to the spices used. Here in Los Angeles, we have street vendors – Mexican, Guatemalan, Honduran, among others. A popular street food is “Elote” – corn covered in cheese, chili, lime and mayonnaise. It’s referred to as “Mexican Street Corn”, but Spain and France argue over the origins of mayonnaise, so elote is...
