Cheese Pasta and Garden Vegetables

Yes, you are seeing purple carrots! These beauties are fresh from my kitchen garden and are super sweet and crunchy.

Fresh from the garden

Serving

8 servings

Ingredients

• 1 med. onion, chopped
• 3 cloves garlic
• 1 red bell pepper seeded and sliced
• 2 Tbs. olive oil
• 1 can of sliced carrots
• 1 cup sliced yellow squash
• 1 cup broccoli florets in bite-sized pieces
• 16 oz. penne pasta, cooked
• 1 C. Parmesan cheese, grated
• 2 C. Cheddar cheese, shredded

Directions

Preheat oven to 350 degrees F.

Bring a large pot of salted water to a boil and cook pasta according to manufactures directions. Saute onion and garlic in a skillet with olive oil over medium heat. Cook until onions are tender. Add carrots and squash. Cook for 2 to 3 minutes. Pour pasta in a casserole dish. Combine with vegetable mix. Sprinkle with cheeses. Bake for 20 minutes. Top with Parmesan cheese.

Serve and enjoy,

Lury

August 10, 2018August 15, 2018 by Lury Categories: Fresh from my garden, Light Meals, Pasta, Quick and Easy, Veggies Leave a comment

Mixed Greens Chicken Salad with Candied Pepitas and Pecans

Since my winter garden is bursting with greens. And because I’m sure everyone will be needing a break from everything turkey and pumpkin about now. I thought I would step outside of the holiday norm and have a salad. This is a big mix but you can use whatever greens you like.

Fall Salad: Mixed Greens Chicken Salad with Candied  Pecans & Pepitas (pumpkin seeds)

 

Ingredients

For the chicken:

• 2 boneless skinless breast
• season with salt and pepper to taste

For the dressing:

• 1 teaspoon Dijon mustard
• 1/4 cup white balsamic vinegar
• 1/4 Pomegranate
• pinch salt and Pepper
• 1/3 to 1/2 cup extra-virgin olive oil

For the salad:

• 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radicchio lettuce) whatever looks good
• 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
• 1/4 cup dried cranberries
• sweet and salty roasted maple pecans and pepitas
• dried cranberries
• fresh cracked pepper and salt to taste

Instructions

1. Using a grill panini press or skillet, grill or fry with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
2. Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl.  Whisk in 1/3 to 1/2 cup of the olive oil. Taste. There should be the balance of sweet and tangy in the dressing, and it will be on the thicken slightly.
3. In a large bowl, combine the greens. Toss well before adding the chicken, apple cranberries, candied roasted maple pecans & seeds. Serve dressed or dressing on the side.

 

For the Sweet and Salty Roasted Maple Pecans and Pepitas:

• 1 cup pecan halves
• 1 cup raw pepitas (pumpkin seeds)

preheat the oven to 350°F.  Cover a baking sheet with parchment paper set aside.

In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.

Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating. if it is still a little-wet bake another 10 minutes.

Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.

 

 

 

Fall Salad: Mixed Greens Chicken Salad with Candied  Pecans & Pepitas (pumpkin seeds)

For the chicken:

• 2 boneless skinless breast
• season with salt and pepper to taste

For the dressing:

• 1 teaspoon Dijon mustard
• 1/4 cup white balsamic vinegar
• 1/4 Pomegranate
• pinch salt and Pepper
• 1/3 to 1/2 cup extra-virgin olive oil

For the salad:

• 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radishes
• 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
• 1/4 cup dried cranberries
• sweet and salty roasted maple pecans and pepitas
• dried cranberries
• fresh cracked pepper and salt to taste

Instructions

1. Using a grill panini press or skillet, grill with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
2. Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl.  Whisk in 1/3 to 1/2 cup of the olive oil. Taste, should be the balance of sweet and tangy in the dressing, and it will only thicken slightly.
3. In a large bowl, combine the greens. Toss well before adding the chicken, apples, cranberries, candied roasted maple pecans and seeds. Serve dressed or with dressing on the side.

For the Sweet and Salty Roasted Maple Pecans and Pepitas:

• 1 cup pecan halves
• 1 cup raw pepitas (pumpkin seeds)

preheat the oven to 350°F.  Cover a baking sheet with parchment paper set aside.

In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.

Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating if it is still a little wet bake another 10 minutes.

Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.

Enjoy,

go the extra mile, it’s never crowded

Lury

November 18, 2017January 19, 2018 by Lury Categories: chicken, Gluten Free, Grilled, Paleo, Salad, Salad Dressing, Side Dishes, Veggies Leave a comment