So simple, this is hardly a recipe...
I was hungry and needed something in a hurry for lunch, luckily I had some fresh pasta, which takes a few minutes to cook. So, without much fore-thought, I just put together a simple sauce for the pasta based on what was close at hand. I loved the combination of lemon and greens.
I didn't add much cheese to keep it light. The cheese can be omitted entirely, just add an extra virgin olive oil that is green and fruity.
1/2 pound fresh pasta
big glug of olive oil
a large shallot, finely minced
a bunch of rainbow chard, de-ribbed and chopped
sea salt
freshly ground black pepper
red pepper flake
juice of 1/2 lemon
2 oz soft goat cheese
Put a large pot of water on high heat and bring to a simmer, turn the heat down a bit, but keep it simmering so the water is ready when you want to pop in the pasta. (be sure to add a nice bit of salt to water before adding the pasta)
Heat olive oil in a large saute pan, add shallot and cook, stirring for a few minutes. Add chopped chard, salt, pepper, and red pepper flake - stir from the bottom several times.
Meanwhile add the fresh pasta to the simmering water and cook, stirring for about 3 minutes (or follow package directions).
As the chard just begins to cook down and lose a bit of it's structure, add the lemon juice and turn off the heat. Add the goat cheese in small pieces, stir into the mixture.
Drain pasta when its cooked (it will be cooked when its soft, but still has a bit of a 'bite' to it). Add the drained pasta to the sauce and stir to incorporate.
Options:
- use any pasta you like (corn, quinoa, kamut, etc.)
- a chopped tomato would be nice, add at the end, so it is fresh, not cooked
- if using dried pasta, get the water boiling and add the pasta. the sauce will probably be ready and waiting for the pasta to finish cooking
- add whatever veggies you like, roasted veggies would be especially nice
- add some fresh herbs, basil would be wonderful
Who doesn't love quinoa? Its so healthy, easy to work with, and it has a neutral taste so it takes on the flavor of whatever you mix it with.
I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's bog, at the Heart and Soul Hop and Real Food Wednesday at Kelly the Kitchen Kop blog. And a big thanks to Angie at the blog cocina diary for her food photography tips. This is just my third post taking my own pictures - using the Picnik photo editer she suggested - I think these photos are so much better than my previous ones. I'm tempted to go back and edit all of the previous photos, but don't have time.
It's a bit awkward posting this recipe, because its hardly a recipe at all. I've put amounts for the dressing ingredients, but truthfully, I don't measure any of it.
A bit of info for foodie nerds... quinoa is not a grain, but a species of goosefoot, related to beets and spinach with edible seeds. Quinoa originated in South America, where is was domesticated more than 3000 years ago. The Incas referred to quinoa as the 'mother of all grains' and held it to be sacred. After the Spanish conquest, the cultivation of quinoa was suppressed because of its sacred status within the indigenous cultures. Quinoa's protein content is quite high (12% - 18%) and it contains a balanced set of essential amino acids, making it, very unusally, a plant that is a complete protein. Quinoa is gluten-free a great source of dietary fiber, magnesuim, and iron.
Quinoa requires rinsing because in its natural state, it has a coating of bitter-tasting saporins (which makes it unpalatable to birds). Most quinoa sold in the U.S. has been pre-rinsed - however, I always rinse it briefly for my own peace of mind - although probably not at all necessary.
1 cup quinoa (rinsed)
2 cups filtered water
daikon radish, peeled and cut into small cubes
napa cabbage, shredded
purple cabbage, shredded
dandelion greens, torn into bite-sized pieces
snap peas, cut into bits-sized pieces
1 bunch cilantro, chopped (including the stems - they taste good)
sprouts
dressing:
2 tablespoon extra virgin olive oil
1 - 2 teaspoons toasted sesame oil
1 teaspoon brown rice vinegar
1/2 teaspoon ume vinegar
couple drops agave or other sweetener
1/2 teaspoon gluten-free tamari
1 - 2 teaspoons grated ginger
Sriracha (or hot sauce or red pepper flake) to taste
Bring the water to a boil in a medium sized saucepan. Meanwhile, place the quinoa in a fine meshed strainer and rinsed under cold water. Add to boiling water. Cover and turn down the heat so that the quinoa is gently simmering. Simmer the quinoa for about 15 - 20 minutes, until all of the water has been absorbed. Turn out onto a sheet tray and separate grains with a fork. Allow quinoa to cool.
Place all of the veggies in a large bowl.
Mix together ingredients for the dressing with a whisk. Taste and adjust the dressing so it tastes great to you.
Spoon cooled quinoa in the bowl with the veggies, pour dressing over and mix.
Amounts for the veggies are not given because you can add whatever veggies and greens in whatever amounts that you like.
Options (are endless...):
just to give one example with an Italian flare - roast some veggies (see my post regarding roasting vegetables) such as broccoli, onion, red pepper, garlic. Dress the salad with extra virgin olive oil, lemon, red pepper flake, salt, and pepper. Add kalamata olives, cubed fresh mozzarella, and chopped flat-leaf parsley for extra wonderfulness.
don't like cilantro? substitute basil and a bit of mint.
of course, grilled chicken, shrimp, steak, or marinated tofu can be added to the salad.
This is a modified version of a recipe I received last week with my CSA box, which made use of several vegetables which I received in the box. How thoughtful of them to provide me with recipes. The greens cook down so much, I usually add any extra greens I can find in the frig - kale, spinach, etc.
I shared a link to this recipe at Just Another Meatless Monday at the blog Hey What for Dinner Mom? and My Meatless Mondays at the blog My Sweet and Savory and Midnight Maniac Meatless Mondays at Midnight Maniac.
2 tablespoon olive oil
2 - 4 large shallots, minced
1 lb cremini mushrooms, sliced
1 bunch red chard (remove central rib and chop)
1 cup white wine
2 cups chopped Roma tomatoes
handful of Kalmata olives, chopped finely
1/2 cup vegatable stock
salt & pepper
red pepper flake
4 servings of pasta, cooked al dente (corn, kamut, rice, wheat ...)
parmesan cheese (optional)
In a large saute pan heat olive oil over medium high heat. Add shallots and saute until soft and translucent, about 3 - 4 minutes. Add mushrooms tossing to coat with oil and cook until browned and soft. Add chard and toss until wilted. Add the wine and bring to a simmer, scaping the brown bits off the bottom of the pan. Simmer until about half of the wine has cooked away. Add tomatoes, olives, and stock and cook for 5 - 8 minutes, until tomatoes begin to soft and break down. Season with salt, pepper, and red pepper flake to taste.
Serve over pasta and top with parmesan if desired.
