Caesar Salad-Maple Hill Creamery

This update on a classic is my new hat trick for parties! I substitute yogurt for the egg and parmesan in the dressing for a lighter fare. Thank you at Maple Hill Creamery for creating such a delicious product! Learn all about their incredible business here.

Caesar Salad

1 bunch of kale (about 6 pieces) pulled from the stem and rough chopped 

2 soft boiled eggs (the soft yolk adds another layer of creaminess)

2 slices of good quality day old bread

Dressing;

1/2 cup Maple Hill Creamery Greek Yogurt

2 tbsp whole grain Dijon mustard 

The juice of one lemon

1/4 cup of extra virgin olive oil

Salt and pepper to taste 

Toast the two slices of bread, tear or rough chop into crouton size

Place kale, croutons and eggs into a large salad bowl

Combine all ingredients for dressing into a mixing bowl, combine with a whisk or fork

Pour dressing over salad, toss till combined 

No cheese required, just probiotics for a healthy you!

Spaghetti Alle Vongole

I read an article recently where Martha Stewart discussed what would be served during her last meal.  Like her, I don't plan on having mine for a very, very long time but, when I do this dish will be served.  Classic, minimal ingredients required and the flavors are delicious.

Serves 4

1 pd of linguini pasta

4 tbsp of unsalted butter

1 yellow onion diced

2 cloves of fresh garlic minced

The juice from one lemon

Splash of dry white wine

2 tbsp olive oil

1 tsp red pepper flakes

1/2 cup of fresh parsley rough chopped-Divided

1 pd of fresh little neck clams, rinsed and lightly scrubbed

1/2 cup freshly grated parmesan

Salt a handful for pasta water and to taste for finished dish

Bring a large pot of water to a boil, add salt once boiling.  Add pasta, cook for 8 minutes.  You want the pasta to be al dente, still firm in the center when you bite into it.  

While it cooks; melt butter in a sauce pan over medium heat.  Add diced onion and saute´ for 2 minutes, until the onions start to become translucent.  Add garlic and cook for another minute.  Add lemon juice, white wine, olive oil and red pepper flakes.  Stir, then add half the parsley to combine.  Add the clams and stir once and allow the clams to rest so they can cook.  The clams should begin to open quickly, they only need about 2 minutes to cook.  Discard any clams that don't open.

With tongs, directly grab the pasta and add it to pan of sauce and clams.   Once all pasta is added toss ingredients together till well combined.  Serve in four bowls, top with remaining parsley and grated cheese.  

One Pot Puttanesca Pasta

I have been asked by several people my opinion on one pot pasta dishes.  I had never tried the method myself so I felt like I was not the right person to "comment." While preparing for a last minute group of friends coming over this past weekend I was stumped on what I was going to throw together while tidying my apartment. etc.  I had all the makings in my pantry for a recipe I had come across on Pinterest and thought, why not?  I made this one pot puttanesca and was pleasantly surprised.  This dish required minimal preparation, the outcome was delicious and I felt no guilt not preparing the pasta in a traditional fashion.  If you have the time and can make everything from start to finish, I say do it.  I love the process of making a sauce, cooking pasta perfectly and creating a dish.  Time is not always on our side though and this offers a great solution for us in a pinch.  I recommend using whole wheat pasta because the starch release helps makes for a lovely texture to the sauce.  This dish is vegan but feel free to add cheese, it is the best! Another trick I did was used artichokes and olives that were already cured.  I felt like the amount of salt I used on the finished product was almost none because the ingredients naturally flavored the dish.  

Ingredients

12 oz whole wheat spaghetti 

4 oz cured olives, I used a Spanish blend with chilis

1 pt or 14oz can of artichoke hearts, if cured just add to the dish, if canned rinse and drain

2 tbsp capers

1/2 large white or yellow onion, minced

2 cloves garlic, minced

1 (14-oz.) can diced tomatoes no salt added

1 tb. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes 

1/4 tsp. freshly ground pepper 

salt, to taste, consider the other cured elements in the dish if using

3 cups vegetable broth, low sodium or no salt added

Instructions

Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta, don't feel obligated to recreate an artsy arrangement.  Pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.  I like to give it a big toss, let is sit uncovered for about 3 minutes and serve.  Garnish to your desire.