Macaroni with Greens, Lemon, and Parmesan
2 cups (dry) Dreamfields Low-Carb Macaroni or whole wheat macaroni
1 tsp. salt for pasta cooking water
1 bunch greens such as kale, collards, mustard greens, or swiss chard (I used 8 oz. Ready-to-use Organic Mixed Baby Kale)
1 tsp. minced garlic
zest from 2 lemons
1 T lemon juice (I would freeze the extra juice to use later)
2 T olive oil
1/2 cup grated Parmesan cheese, plus more for serving
Cook pasta in a large pot of salted water until barely al dente (about 8-9 minutes, but follow cooking time on the package of pasta). Reserve 1/4 cup cooking water before draining.
While pasta cooks, zest the lemons and squeeze the juice and finely chop the garlic. Save 1 tablespoon of juice for this recipe and store or freeze the rest. Wash greens in a salad spinner and spin dry. If using larger greens, slice crosswise into 1 inch wide ribbons, discarding stems. (Baby greens don’t need to be sliced.)
Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute until wilted, about 5 minutes for larger greens or 2-3 minutes for baby greens.
As soon as pasta is al dente, save 1/4 cup cooking water and then drain the pasta well and add to greens/garlic/lemon mixture, with lemon juice and reserved pasta cooking water (as needed.) Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.
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Lemony Orzo Pasta Salad with Cucumber and Feta
Recipe from: Fork Knife Swoon
1-1/2 cups dry orzo pasta
2 tbsp olive oil, or just enough to lightly coat the pasta
juice and zest of 1 lemon
1 large English cucumber, seeded and chopped
1tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1/2 cup feta cheese, crumbled
kosher salt and freshly-ground black pepper, to taste
Cook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.
Bacon, Avocado and Corn Salad
5 strips thick-cut bacon
4 large ears corn, husks and silks removed
1/2 cup crumbled feta or cotija cheese
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 large Hass avocado
coarse salt and freshly ground pepper, to taste
1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.
4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
French Onion Braised Beef Brisket
4 to 5 pound beef brisket
salt and pepper to season
3 large onions, white or red, sliced thin
2 tbsp butter
2 cloves garlic, minced cloves garlic, minced
1 quart/liter low sodium beef stock
1 cup red wine
2 bay leaves
2 tbsp chopped fresh thyme (or 2 tsp dry thyme)
fresh ground nutmeg
3 tbsp Worcestershire sauce
Begin by caramelizing the onions. Add the butter to a saute pan along with the onions and garlic over medium heat. Season with salt and pepper.
Slowly cook the onions until they are softened and begin to slowly caramelize and turn brown. Do not do this too quickly or they will develop a bitter flavor. Slow cooking the onions will bring out their natural sweetness. Don’t rush this, it will take 15 o 20 minutes or so.
In a cast iron pan over medium high heat, add a little canola oil. Season the brisket with salt and pepper and brown the brisket on all sides before adding it to a covered roasting pan.
To the roasting pan, add all of the other ingredients, including the caramelized onions. Season with salt and pepper if necessary.
Cover the roasting pan with aluminum foil as tightly as possible before adding the lid. Place in a 325 degree oven for 4 hours or until the brisket is fall apart tender.
Skim the excess fat from the pan drippings and serve as a jus with the brisket or use it to make a gravy, whichever you prefer.
Warm Grilled Potato Salad with Lemon and Oregano
12 medium sized red potatoes
Cut the potatoes into 1/2 inch slices and gently par-boil them in salted water for 4 or 5 minutes or until a fork can be pushed through a slice but it is not soft and fully cooked. Drain the potatoes and let them cool on a clean tea towel in a single layer. When they are cool enough to handle very lightly brush each side of the potatoes with
and lightly season them with salt and pepper.
Grill on medium heat until they are golden brown, fully cooked and fork tender. Remove from the grill and toss with:
2 tbsp extra virgin olive oil
1/2 small red pepper, finely diced
finely grated zest of one lemon
juice of one lemon
2 tbsp chopped fresh oregano
2 tbsp chopped fresh chives
Crumble feta cheese over the top if desired when serving.
Thai Chicken Salad
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water
1. In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2. Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.
3. Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.
Classic Peanut Butter Cookies
1 c. (2 sticks) unsalted butter, room temperature
1 c. granulated sugar
1 c. light brown sugar
2 eggs, room temperature
1 tsp. vanilla extract
1 3/4 c. peanut butter (Chang calls for chunky, but I used smooth for that classic texture.)
2 2/3 c. all-purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
1. Place oven racks in middle-lower and middle-upper positions and preheat oven to 350 degrees F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
2. Using a stand mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 5 minutes.
3. Beat in eggs and vanilla on medium speed until mixture is thoroughly combined, about 2 minutes. Using a rubber spatula, scrape down sides of bowl.
4. Add in peanut butter and mix on medium-low speed until mixtures is smooth and completely combined, 2 minutes more.
5. In a medium bowl, stir together flour, baking soda, and salt. Add flour mixture to peanut butter mixture in three additions, beating on low speed until just combined.
6. Using a standard-sized cookie scoop or tablespoon, drop dough onto prepared baking sheets. With a fork, make traditional criss-cross pattern on the top of each cookie. Bake 8-10 minutes, depending on if you prefer soft or crispy cookies, switching halfway through, or until golden brown around the edges and still pale in the center. Let cool on the baking sheet on a wire rack 5 minutes, then remove and place directly on wire rack to finish cooling. Store in an airtight container up to one week. Makes approximately 6 dozen.