Tag: olive oil

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade^[1] because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.

Make the tapenade^[2]. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Print^[3]

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Lemon-Garlic Kale Sauté

by Pam on January 8, 2013

I wanted to make a healthy and easy side dish to go along with the chicken I was making. I decided to sauté some kale with some olive oil, garlic slices, crushed red pepper, and lemon juice. It took only minutes to make and tasted wonderful! I really loved how the lemon brightened up the flavor of the kale. My kids didn’t love this side dish but my husband and I did.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Lemon-Garlic Kale Sauté

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

2 tsp olive oil
1 clove of garlic, sliced thinly
1 bunch of kale, washed & chopped
2 tbsp water
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 1/2 tsp fresh lemon juice
Parmesan, shaved

Directions:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese. Serve immediately. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer.

For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.

That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!

Ingredients for one baguette:

1 baguette, sliced diagonally

4 tbsp soft butter

2 tbsp Dijon mustard

1 tbsp yellow mustard

salt, freshly ground black pepper, and cayenne to taste

– bake at 350 F. until crisp and golden brown

(Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)