Mushroom Penne With Walnut Pesto

Mushroom Penne with Walnut Pesto

INGREDIENTS:

for the pasta

• 8 ounces penne pasta (I like to use whole wheat)
• 4 tablespoons Butter
• 16 ounces fresh sliced mushrooms (Note: I used 24 oz)
• 1/4 cup grated or shaved Parmesan cheese
• salt, pepper, and fresh parsley for topping

for the walnut pesto

• 1 cup walnuts
• 1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
• 1/2 to 3/4 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• juice of 1 lemon
• salt and pepper to taste

DIRECTIONS:

• 1. Cook the penne pasta according to package directions. Drain and set aside.
• 2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth. (Note: I processed the pesto in my vitamix and it's a smaller amount and it didn't get smooth very easily. It was chunky and we actually preferred it that way! It kept a crunch on top and we looooved it. I will be making it this way in the future as well. You can definitely process until smooth but we loved the chunky pesto!).
• 3. Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
• 4. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Notes: We love this dish! It's simple and filling and meatless and tasty. I barely had any basil the first time  I made it and just used whatever greens I had on hand and the pesto still tasted great. Definitely toast the walnuts - that step is critical in my opinion. Simple, fast, and tasty!

SOURCE: Recipe and Picture: https://pinchofyum.com/simple-mushroom-penne-with-walnut-pesto

Asian Chicken Salad

 

Salad:

Romaine Lettuce mix

Purple and Green Cabbage

Carrots

(for the above items I have found it is easiest to buy the packaged salad mix called "field greens" it has all of those items already in it, or buy a bag of romaine and a small bag of broccoli slaw.)

Green onions

Slivered Almonds

Brown Rice Noodles

Put all these items in a bowl and mix well

Breaded Chicken (Costco) or Grilled Chicken

Dressing:

Put all items in a blender and mix until combined well.

1 Clove garlic

3/4 cup sugar

1/3 cup apple cider vinegar

1/4 cup purple onion

1 tsp dijon mustard

1/4 tsp salt

1/2 cup mayo

1/2 cup veg oil

1 Tbs Poppy seeds

I usually try to make it in the morning so it has all day for the flavors to combine.

Make as side salad, or serve in warm bake at home tortillas.

*We ate this at a girls Christmas party.  AMAZING.  My new favorite dinner or lunch.  If eating with tortillas, never mix dressing with salad before.  Keep them separate so you can store salad in fridge for days. I promise, it stays good.

Carmelized Veggie Paninis

Carmelized Veggie Paninis

Ingredients:
1 t olive oil
1 onion, sliced
1 red bell pepper, sliced
1 8 oz box of mushrooms, sliced (baby bella are great, but any kind really works)
1 t sugar (optional)
8 pieces of Naan bread (can make your own, or buy)
Roasted Red Pepper Sauce from THIS recipe
mozzarella cheese, grated (fresh is best)
Panini press (or we use our old George Foreman Grill)

Directions:
1. Heat olive oil over medium high heat. Add all sliced veggies and sautee until tender crisp. (If you have time, caramelize the onion first - sautéing until carmel in color). If you don't have time, just add a bit of sugar on top of the veggies while cooking. While the veggies are cooking, heat up your panini press or George Foreman grill.

2. Take two pieces of naan bread and spread about 1-2 t of the roasted red pepper sauce on each piece. Then on one piece of naan bread, add a spoonful of the veggies (enough to cover) and then some mozzarella per your preference). Place the other piece of naan bread on top (like a sandwich) and then place in the panic press/grill until bubbly on the inside and crispy on the outside (my grill light turns on when done).

3. Repeat with other ingredients. Makes 4 paninis (large). We cut into four pieces each. 

Notes: Jordan made these one day with leftover sauce after having the roasted red pepper melts from ourbestbites. Now I always use the leftover sauce with these! We all love these and they are easy to make! I can see myself making these a lot in the summer when we can't bear to turn the oven on.

One Pot Basil Tomato Pasta

One Pot Basil Tomato Pasta

Ingredients:

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced (I minced mine and did 6 cloves)
• 1/2 teaspoon red-pepper flakes 
• 2 sprigs basil (6-8 leaves, or more!), plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Directions:
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-11 minutes.

2. Season to taste with salt and pepper, garnish with basil. Serve with oil and Parmesan.

Notes: I had this pinned for awhile but I was totally skeptical. No sautéing? Just throw it all in and it will turn out fine 10 minutes later? Well, after making it on Sunday, I am converted! It was simple but fresh and delicious (all the kids gobbled it down). Plus, it's very much my style to just throw it all in and let it cook:) 

Source: http://www.marthastewart.com/978784/one-pan-pasta. Picture: http://www.joyouslydomestic.com/2013/10/one-pot-tomato-basil-pasta-martha.html