A spring pasta!

Pasta Primavera is a culinary classic! It screams spring with vegetables such as zucchini, peppers, and peas. You can adjust the spring vegetables according to what you have on hand. Asparagus is fabulous addition in this dish! The fresh herbs bring fantastic and fresh flavors. The cream gives it just enough richness to carry all the amazing flavors. Make this dish at home and taste spring!

Lemon Zest

Onions

Peppers

Basil

Peas

Mushrooms

Garlic

Sauteed mushrooms and tomatoes

Sautéing onion and mushrooms

Pasta Primavera

Serves: 6-8 servings      Cook Time:  15 min   Prep Time: 5 min

1 Lb. Fettuccine
1 Tablespoon olive oil
1/2 vidalia onion, diced

Reducing the sauce

3 cloves garlic, minced
1 zucchini. halved and sliced 1/4" on bias
1 yellow zucchini halved and sliced 14" on bias
1 red pepper, sliced thin
8 oz cremini, quartered
1 cup peas
3/4 cup white wine
1/2 cup chicken or vegetable stock
1/3 cup heavy cream
1 tsp. dried thyme
1 lemon, zested
1 cup fresh basil, chiffonaded
1/2  cup italian parsley, chopped
10 oz heirloom or cherry tomatoes,quartered
parmesan or romano cheese to garnish

Adding fresh herbs at the last minute to preserve flavor

Directions

Heat large pot filled with water. Bring to a boil. Add sliced zucchini to water and cook for approximately 1 minute or al dente. Remove and run under cold water or place in an ice bath. Repeat with yellow zucchini or squash and peppers. Meanwhile, heat a large saute pan with olive oil. Add onions and cook until translucent. Add garlic and cook approximately 30 seconds or until fragrant. Add cremini mushrooms. Cook throughly. Then add tomatoes, thyme and salt and pepper to taste.  Once tomatoes have cooked slightly.  Add white wine and cook until reduced by half. Then add chicken stock and let reduce by half. Finish with heavy cream. Season with salt and pepper to taste. Once sauce has thickened slightly, add lemon zest, parsley and basil. Garnish with additional basil, parsley and cheese.

Gorgeous Pasta!

A magnificent cheesecake!

Cheesecake is a classic dessert. This version uses a unique citrus fruit called a Meyer lemons.  It's a combination of lemon and Mandarin orange. It gives the lemon a sweet flavor. It can be used to replace lemons in any recipe. Frankly, I love Meyer lemons. I use them frequently at home. They can be used is sauces, desserts, salads, pies, chutneys and the list goes on. Of course if you cannot find them at your local grocery store, substitute lemons.

Meyer Lemon Cheesecake With Blueberry Ginger Sauce

Serves: 8-10      Cook Time:  40-50 min   Prep Time: 20 min

Cheesecake

A great presentation!

• 3 cups gingersnaps, crumbs
• 9 tablespoons, melted
• 4 8oz  packages cream cheese, softened
• 1 1/3 cups sugar
• 4 large eggs
• 3/4 cup Sour Cream
• 4 meyer lemons, zested
• 1/2 cup meyer lemon juice
• 2 teaspoons vanilla extract

Blueberry sauce

• 1 1/2 pts blueberries, seperated
• 3/4 cups water
• 1/4 cup sugar
• 1" knob fresh ginger
• 1/2 meyer lemon juiced
• 1/2 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

Preheat oven to 350. To make crust combine gingersnap crumbs and melted butter. Line a half sheet pan with parchment paper. Press gingersnap crumbs in an even layer on sheet pan. Bake in oven 8-10 minutes or until golden brown. Let cool. While crust is cooling, make cheesecake filling. Place cream cheese and sugar in the bowl of the mixer. On low speed mix until combined. Scrape the sides of the bowl occasionally until throughly combined. Once combined, add remaining ingredients until completely mixed.  Spread mixture evenly over crust.  Bake at 350 for 40-50 minutes or until set in the middle.

To make the sauce, combine 1 pint blueberries with water, sugar and ginger in  small sauce pot. Cook over medium heat until blueberries burst.  Place in a container and let sit overnight with ginger. The next day, remove ginger and add lemon juice and vanilla. Puree blueberry mixture until smooth. Place back over low heat. Meanwhile combine cornstarch and second measure of water.  Stir into blueberry sauce and heat until thickened. Mixture will boil. Remove from heat. Add remaining  blueberries to sauce. Serve on top of cheesecake.

Delicious cheesecake!

A quick and easy week night meal!

Cavatappi translates into corkscrew.Which is fitting for this hollow and spiral pasta. It often has ridges to hold the pasta sauce. The tube is great for allowing peas or herbs to slip inside. This shape can also be used to make a more elegant presentation for macaroni and cheese. If you cannot find this lovely pasta shape, use alternatives such as ziti, macaroni or penne. If you don't have goat cheese on hand use ricotta or mozzeralla. The herbs and protein can be substituted for what you have on hand.

Sizzling tomatoes in garlic and olive oil

Mixture of fresh chopped herbs

Spring Pasta with Roasted Garlic Herb Sauce

Serves: 8-10  Cook Time: 10 min      Prep Time:  45 min

Pasta mixed with all the vegetables

• 1 lb pasta such as penne or cavatappi
• 1/2 cup pasta water reserved
• 1 lb shrimp
• 1/2 cup dill, chopped
• 1/2 cup chives, chopped
• 1/2 cup basil, chiffonaded
• 1 cup peas
• 1 bunch asparagus, cut a on 2" bias
• 1/4 cup olive oil
• 1 bulb roasted garlic
• 3.5 oz goat cheese
• 1 cup small heirloom tomatoes or grape tomatoes, halved
• 1 lemon, zested
• salt and pepper to taste

Directions

Cook pasta according to package directions.In the last two minutes of cooking pasta,add asparagus. Cook asparagus 2 minutes or until al dente. Drain pasta and asparagus reserving 1/2 cup of the pasta water. Meanwhile, heat 2 tablespoons of olive or grape seed oil in a saute pan until smoking. Add shrimp to pan and cook on one side for 1-2 minutes and then turn over and repeat. This may take less or more time depending on the size of your shrimp. Remove shrimp from pan and set aside. Heat 2 tablespoons oil and add garlic and tomatoes. Cook for 3-4 minutes. Set aside. In the same pan of garlic and tomatoes add pasta, pasta water, asparagus, goat cheese, peas, lemon zest, and cook until combined. Toss in fresh herbs and shrimp. Season to taste with salt and pepper.

Fabulous pasta dish for dinner tonight!