Salmon Pesto Pasta with Broccoli

Recipe by Everyday Dishes.

Ingredients

Pesto (Included in our Omnivore Package!)

  • 3 cups fresh basil leaves
  • 3 cloves  garlic
  • 3/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts, sunflower seeds, or walnuts
  • 1/2 tsp salt

Pasta and Salmon

  •  1 box farfalle pasta (or pasta of your choice)
  • 1 bunch broccoli, broken into florets
  • 1 tsp olive oil
  • 8 oz salmon
  • 2 cloves garlic, crushed but left whole
  • 1 lime zest of lime or lemon
  • 1/2 cup Parmesan cheese, shredded

Directions

  1. To make the pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in food processor. Season with salt then mix until smooth then set aside.
  2. Bring salted water to boil in large pot and cook pasta 2 minutes less than package directions. Drain in colander, set aside.
  3. Two minutes before you drain pasta, add broccoli. Boil for about a minute, drain mixture and remove from heat. Add pasta and broccoli back to pot, mix in pesto until combined. Zest lime over pasta and stir in Parmesan cheese, set aside.
  4. Sauté garlic with olive oil in large pan over medium high heat, about 2-3 minutes then remove garlic. Add salmon and cook 4-5 minutes on first side, flip and cook another 3-4 minutes until opaque and flaky. While salmon is cooking, chop cooked garlic and add to pasta. Remove salmon from the pan when finished.
  5. Add pasta mixture to same saute pan, warm for 1-2 minutes. Place in large serving bowl, top with salmon. Sprinkle with parmesan cheese and enjoy!

Delicata Squash Tacos with Black Beans

Recipe by Naturally Ella

INGREDIENTS

Squash

  • 1 small delicata squash
  • 1 tablespoon olive oil
  •  1 tablespoon adobo seasoning

Black Beans

  • 1 cup black beans with liquid
  • 1 tablespoon lemon juice
  •  1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  •  1/4 teaspoon Salt

  Everything Else

  • 4 to 6 tortillas, warmed (see note)
  • 1 ounce crumbled goat cheese
  •  minced cilantro
  •  minced red onion
  • lime juice- for serving

INSTRUCTIONS

1.     Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

2.     While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.

3.     Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.

NOTES

+ Use to warm tortillas in a damp towel in the oven but at this point in time, I place them over a direct flame on my gas stove. It softens the tortilla and creates a nice char. Just make sure to watch them, the tortillas can catch fire pretty easily.

Romanesco Cacio e Pepe

INGREDIENTS   1 head of romanesco  1 clove garlic  4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)  2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)  1 pound orecchiette pasta  2 tablespoons heavy cream  1 tablespoon + 2 teaspoons extra-virgin olive oil  1 1/2teaspoons finely ground black pepper  Kosher salt to taste      INSTRUCTIONS   Prep the romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.  Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.  Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.  Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.  Drain the pasta, reserving 1 ½ cups of the cooking water. Return the pasta to the empty pot.  Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.  Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!   

INGREDIENTS

1 head of romanesco

1 clove garlic

4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)

2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)

1 pound orecchiette pasta

2 tablespoons heavy cream

1 tablespoon + 2 teaspoons extra-virgin olive oil

1 1/2teaspoons finely ground black pepper

Kosher salt to taste

 

INSTRUCTIONS

Prep the romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.

Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.

Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.

Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.

Drain the pasta, reserving 1 ½ cups of the cooking water. Return the pasta to the empty pot.

Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.

Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!

 

Warm Beet & Spinach Salad

INGREDIENTS   8 cups baby spinach  1 tablespoon extra-virgin olive oil  1 cup thinly sliced red onion  2 plum tomatoes, chopped  2 tablespoons sliced Kalamata olives  2 tablespoons chopped fresh parsley  1 clove garlic, minced  2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)  2 tablespoons balsamic vinegar  1/4 teaspoon salt  1/4 teaspoon freshly ground pepper      INSTRUCTIONS    Place spinach in a large bowl.    Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.        Tips    How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.  To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.  To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

INGREDIENTS

8 cups baby spinach

1 tablespoon extra-virgin olive oil

1 cup thinly sliced red onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

1 clove garlic, minced

2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

INSTRUCTIONS

Place spinach in a large bowl.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

 

Tips

How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

Roasted Romanesco Soup with Procuitto

INGREDIENTS   2 heads of romanesco, cut into florets, washed and rinsed  1 small brown onion, chopped  3 tbsps olive oil  2 cups of chicken stock  ½ cup of heavy cream  1 tbsp of sugar  4 pieces of prosciutto  Salt and pepper to taste  Dollop of pesto, optional  Romanesco florets for garnish      INSTRUCTIONS   1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.  2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.  3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.  4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes.  5. Place the romanesco mixture in a food processor and process until smooth.  6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.  7. Add sugar and salt to taste.  8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.

INGREDIENTS

2 heads of romanesco, cut into florets, washed and rinsed

1 small brown onion, chopped

3 tbsps olive oil

2 cups of chicken stock

½ cup of heavy cream

1 tbsp of sugar

4 pieces of prosciutto

Salt and pepper to taste

Dollop of pesto, optional

Romanesco florets for garnish

 

INSTRUCTIONS

1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.

2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.

3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.

4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes.

5. Place the romanesco mixture in a food processor and process until smooth.

6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.

7. Add sugar and salt to taste.

8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.

Delicata Squash & Broccoli Coconut Curry

INGREDIENTS   1 Tbsp. coconut oil (either refined or unrefined)  1 small yellow onion, diced  1 large garlic clove, minced  1 ½ Tbsp. Thai red curry paste  ¼ tsp. ground turmeric  dash of ground black pepper  dash of red pepper flakes, to taste  pinch of salt, to taste  1 15 oz. can of full-fat coconut milk  ½ Tbsp. brown sugar  ½ Tbsp. dried basil  juice from ½ lime  1 small head of broccoli, florets and stalks chopped  1 delicata squash, de-seeded and chopped  4-6 servings of rice or noodles      INSTRUCTIONS   Begin by preparing your rice or noodles.  Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.  Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.  Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.  Serve hot, over the rice/noodles or add to the curry sauce and mix.

INGREDIENTS

1 Tbsp. coconut oil (either refined or unrefined)

1 small yellow onion, diced

1 large garlic clove, minced

1 ½ Tbsp. Thai red curry paste

¼ tsp. ground turmeric

dash of ground black pepper

dash of red pepper flakes, to taste

pinch of salt, to taste

1 15 oz. can of full-fat coconut milk

½ Tbsp. brown sugar

½ Tbsp. dried basil

juice from ½ lime

1 small head of broccoli, florets and stalks chopped

1 delicata squash, de-seeded and chopped

4-6 servings of rice or noodles

 

INSTRUCTIONS

Begin by preparing your rice or noodles.

Meanwhile, in a large frying pan heat the oil over medium. Add the onion and garlic, sauté a few minutes then add the curry paste through and including the salt.

Turn down to medium-low and sauté for about five minutes, until fragrant and the onions are tender.

Prepare the vegetables, and when ready add to the pan along with the remaining ingredients, excluding the rice/noodles. Stir well and cover. Cook for about 15-20 minutes, until the broccoli and squash are tender.

Serve hot, over the rice/noodles or add to the curry sauce and mix.

Grilled Broccoli & Goat Cheese Sandwich

INGREDIENTS   ½ broccoli crown (about 2 ounces)  1 ounce goat cheese (about 1/4 cup crumbled)  2 to 3 teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)  1 garlic clove, halved (optional)  2 slices whole-grain country bread  ½ teaspoon dukkah ( see recipe )  ½ teaspoon extra-virgin olive oil      INSTRUCTIONS   Steam broccoli for 4 minutes, until tender but bright. Rinse briefly with cold water and drain well on paper towels or kitchen towels. Chop fine and measure out 1/4 cup. Set aside remaining chopped broccoli for another sandwich or another dish.  Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using. Mash together.  If desired, rub 1 slice of bread with a cut clove of garlic and then purée remaining garlic and stir into broccoli/goat cheese mixture. Spread goat cheese and broccoli over bread. Sprinkle with dukkah. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.  Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.      Tip:  Add some pesto and a handful of fresh spinach to use some of the other vegetables in your basket this week!   

INGREDIENTS

½ broccoli crown (about 2 ounces)

1 ounce goat cheese (about 1/4 cup crumbled)

2 to 3 teaspoons finely chopped fresh herbs, such as chives, parsley and marjoram (optional)

1 garlic clove, halved (optional)

2 slices whole-grain country bread

½ teaspoon dukkah (see recipe)

½ teaspoon extra-virgin olive oil

 

INSTRUCTIONS

Steam broccoli for 4 minutes, until tender but bright. Rinse briefly with cold water and drain well on paper towels or kitchen towels. Chop fine and measure out 1/4 cup. Set aside remaining chopped broccoli for another sandwich or another dish.

Mash goat cheese in a bowl and add the 1/4 cup chopped broccoli and the fresh herbs if using. Mash together.

If desired, rub 1 slice of bread with a cut clove of garlic and then purée remaining garlic and stir into broccoli/goat cheese mixture. Spread goat cheese and broccoli over bread. Sprinkle with dukkah. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.

Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from toaster oven, press down firmly, cut in half and serve.

 

Tip: Add some pesto and a handful of fresh spinach to use some of the other vegetables in your basket this week!

 

Oven Steamed Beets

INGREDIENTS   4 pounds red beets, scrubbed, halved if large  2 tablespoons olive oil  Kosher salt and freshly ground black pepper  Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves      INSTRUCTIONS   Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.  Do Ahead: Beets can be steamed 3 days ahead. Let cool; cover and chill.

INGREDIENTS

4 pounds red beets, scrubbed, halved if large

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves

 

INSTRUCTIONS

Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.

Do Ahead: Beets can be steamed 3 days ahead. Let cool; cover and chill.

Salmon Roasted in Butter

INGREDIENTS   4 tablespoons (1/2 stick) butter  4 tablespoons minced chervil, parsley or dill  1 salmon fillet, 1 1/2 to 2 pounds   Salt and freshly ground black pepper to taste   Lemon wedges      INSTRUCTIONS   Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.  Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.  Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

INGREDIENTS

4 tablespoons (1/2 stick) butter

4 tablespoons minced chervil, parsley or dill

1 salmon fillet, 1 1/2 to 2 pounds

 Salt and freshly ground black pepper to taste

 Lemon wedges

 

INSTRUCTIONS

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Roasted Delicata Salad with Warm Pickled Onion Dressing

INGREDIENTS   2 medium delicata squash 3 tablespoons extra-virgin olive oil, divided 1 1/4 teaspoon coarse kosher salt 1/2 teaspoon freshly ground pepper, divided 3 tablespoons red wine vinegar 2 teaspoons honey (or use agave to make it vegan) 1/4 teaspoon caraway seed 1/4 cup minced red onion 2 cups shredded cabbage 1 large apple, finely diced 1/2 cup chopped celery hearts (preferably with leaves) 1/2 cup chopped toasted walnuts 2 tablespoons Italian parsley, cut into strips (optional)      INSTRUCTIONS   Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.  Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.  Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

INGREDIENTS

2 medium delicata squash
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground pepper, divided
3 tablespoons red wine vinegar
2 teaspoons honey (or use agave to make it vegan)
1/4 teaspoon caraway seed
1/4 cup minced red onion
2 cups shredded cabbage
1 large apple, finely diced
1/2 cup chopped celery hearts (preferably with leaves)
1/2 cup chopped toasted walnuts
2 tablespoons Italian parsley, cut into strips (optional)

 

INSTRUCTIONS

Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).