Capellini with a Smoked Salmon Cream Sauce

October 3, 2015  /   /   //  0 Comments

Smoked_Salmon_Cream_Sauce Hey Guys! Today we have another pasta dish for you! Yay pasta! This has actually been my favorite summer pasta (I’ve been eating it both hot and cold), but I think it’s a great one to make anytime of the year. The sauce is so simple to make and so damn delicious! I also love how the wild salmon leaves a bit of a orange hue when added to the reduced cream; it’s so pretty and currently so seasonally appropriate!

I can’t stress enough how simple this recipe is…you’re literally reducing cream with a couple ingredients and tossing in some Parmesan and pasta to finish it up. The caviar/roe aspect is totally optional, but I love adding it. The little balls of roe create an extra layer of bright brininess to the dish and I love how you can feel them pop in your mouth. I don’t recommend stepping out and buying the most expensive or high quality sturgeon caviar…no, no, no…no need! You really want to save that kind for special occasions and to eat with a couple caviar accouterments. For this dish a standard lumpfish or paddlefish roe should be just fine (plus much less expensive). Again, the roe is just an added bonus, but this dish is still absolutely lovely without it! I urge you all to make this dish asap!! Enjoy! xx, Jenny capellini_smoked_salmon_cream_sauce pasta_salmon_cream_sauce salmon_pasta

Capellini with a Smoked Salmon Cream Sauce
Serves 4

12 ounces of capellini
1 1/2 cups heavy cream
1 shallot, minced
1 garlic clove, minced
3 ounces shredded Parmesan
6 ounces cold smoked salmon, roughly chopped
2 lemons, zested and divided
salt and pepper to taste
optional garnish:
1/2 ounce lumpfish or paddlefish roe

1. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta. Cook pasta, stirring occasionally, until al dente; about 4 to 5 minutes. Drain, reserving 1/2 cup pasta water and set aside.
2. In a large skillet add cream and place over medium heat. Bring cream to a simmer and add shallot and garlic. Reduce cream by 1/3, and stir in shredded Parmesan.
3. Stir in smoked salmon, 1/2 of the lemon zest and pasta water. Lightly season with salt and pepper and simmer for an additional minute.
4. Add pasta and toss together until well coated. Add roe, if using and toss together. Finish with remaining lemon zest and serve.


Sesame Soba Noodles with Shrimp

September 30, 2015  /   /   //  4 Comments

Sesame_Soba_Noodles_Shrimp How pretty is this dish? Soba noodles are a great alternative when you mind says pasta but your body (or in my case thighs) says “Umm no, you need to eat a salad.” This is considerably lighter than a crazy heavy pasta dish, but still super filling and won’t leave you in a coma. Perfect for those hot days, and so tasty! The noodles are tossed in a sesame soy vinaigrette that really brightens up all the ingredients in this dish. The shrimp is a great addition for a little protein action. This also holds up in the fridge pretty well so it’s a great idea to make more to have some leftovers for a quick lunch or another dinner. :)
♥ Teri
soba_noodles_shrimp Shrimp_soba_noodles

Sesame Soba Noodles with Shrimp
Serves 3

sesame-soy vinaigrette:
2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 1/2 teaspoons sugar
1/4 teaspoon cracked black pepper

2 cups vegetable stock
12 large shrimp, peeled, deveined and cleaned with tails intact
12 ounces cooked and cooled soba noodles
1 cup cooked and shelled edamame
1 cup petite green beans, halved lengthwise
toasted sesame seeds
or furikake seasoning

1. Place all sauce ingredients into a large mixing bowl and whisk together.
2. Pour stock into a saucepan and bring to a simmer. Add shrimp and poach for 4 to 5 minutes. Remove from heat and transfer to a bowl of ice water. Drain and lightly season with salt and pepper.
3. Add noodles, edamame and green beans into the mixing bowl with the vinaigrette and toss together until the noodles are well coated and everything is completely combined.
4. Top with shrimp and lightly toss together.
5. Finish with a generous sprinkle of toasted sesame seeds or furikake seasoning and serve.


Linguine with Butternut Squash Vegan “Cream Sauce”

September 28, 2015  /   /   //  6 Comments

vegan_cream_pasta_sauce We’re continuing our fall cooking today with this super easy Linguine with Butternut Squash Vegan “Cream” Sauce! Even though we’re ready for fall and fall cooking, like I mentioned yesterday, Los Angeles just doesn’t want to give in and let go of summer….soooo we’re jumping into fall foods ourselves, but taking a slightly lighter approach. Today’s cream sauce is completely vegan, but still extra creamy and delicious. We’ve added raw cashews to help with the “creamy” aspect of the sauce along with a little dose of Earth Balance (vegan buttery spread).

It’s nice to eat something a little bit more hearty, that won’t necessarily weigh you down like crazy. I also really like pouring this sauce over roasted fish and chicken. So good! And yes, yes, yes we topped our vegan pasta sauce with crispy pancetta and cheese…why?! Because we personally are not ACTUALLY vegans and couldn’t really help ourselves! ha! But seriously, I love this dish, especially this sauce and think you should make it and then pour it on everything this season ans always. Enjoy! xx, Jenny Linguine_vegan_cream_sauce vegan_cream_sauce_recipe

Linguine with Butternut Squash Vegan “Cream” Sauce
Serves 4

12 ounces linguine
butternut vegan “cream” sauce:
3 tablespoons coconut oil
1 pound butternut squash, peeled, seeded and chopped
1/2 yellow onion, chopped
5 garlic cloves, thinly sliced
1 tablespoon minced sage
2 1/2 cups hot vegetable stock
1/2 cup raw cashews, soaked in water for an hour and drained
3 tablespoons vegan butter spread (such as Earth Balance)
salt and pepper to taste
optional non vegan garnishes:
sage leaves
crispy pancetta
shaved Parmesan

1. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta and stir. Stir pasta occasionally and cook until al dente, about 6 to 8 minutes. Drain, reserving 1 cup pasta water. Toss pasta with 2 teaspoons of oil and set aside.
2. Pour oil into a large saucepan and place over medium-high heat. Add squash and onion and sauté for 6 to 7 minutes. Add garlic, sage, season with salt and pepper and continue to sauté for 2 to 3 minutes.
3. Pour stock into the mixture and lower the heat to medium. Simmer until squash is fork tender, about 7 to 9 minutes.
4. Pour mixture into a blender and puree until smooth (make sure the center top lid has been removed and covered with a kitchen towel to prevent the hot mixture from exploding). If the mixture is too thick, add the reserved pasta water, as needed, until desired consistency is achieved.
5. With the motor running, remove the kitchen towel from the opening in the lid and add the cashews and buttery spread. Continue to blend until fully incorporated and the mixture is smooth. Adjust seasonings.
6. Place pasta into a large mixing bowl and top with sauce. Toss together. Garnish, if using, and serve immediately.


Heirloom Carrot and Feta Pizza

September 27, 2015  /   /   //  2 Comments


We have partnered up with ATHENOS Feta to bring you this really beautiful Heirloom Carrot and Feta Pizza. This pizza would be really great as an appetizer or a main. The heirloom carrots make this pizza so pretty, but if you can’t find them, it’s ok to use regular carrots. After being baked, the carrots still have a little snap to them so don’t be afraid of making a soggy carrot pizza. That won’t happen! The sauce for this pizza is a whipped feta spread with lemon and herbs. Once you whip it with the ingredients it get’s really creamy and soft, and super easy to spread. After you take this out of the oven we top it with even more feta to add a little more texture and some extra tang. Enjoy this simple Heirloom Carrot and ATHENOS Feta Pizza!

Heirloom_carrot_pizza_Ingredients heirloom_carrot_pizza_recipe carrot_feta_pizza

Heirloom Carrot and Feta Pizza Makes 2 (14”) Pizzas

Basic pizza dough:
1 cup warm water (110°F)
1 envelope (1/4 ounce) active-dry yeast 1 tablespoon granulated sugar
1 teaspoon honey
1 1/2 tablespoons extra virgin olive oil
3 cups bread flour plus more for dusting 1 1/2 teaspoons salt
coarse cornmeal

Whipped feta spread:
8 ounces ATHENOS Traditional Feta, broken into large chunks 1 large lemon, zested and juiced
1 tablespoon chives, thinly sliced (optional) 1/2 teaspoon cracked black pepper
12 heirloom carrots, tops removed, cleaned and halved lengthwise
2 tablespoons extra virgin olive oil salt and pepper to taste

ATHENOS Traditional Feta, crumbled
lemon zest

1. Preheat oven to 450°F (be sure to preheat pizza stone as well, if using).
2. For dough: Place water, yeast, sugar, honey, and olive oil in a mixing bowl and gently stir together. Allow mixture to sit for 5 minutes (water should begin foaming slightly). While yeast mixture sits, sift together flour and salt.
3. Add flour mixture to yeast mixture, 1/2 cup at a time, until fully incorporated and dough begins to form.
4. Turn dough onto a lightly floured surface and knead until smooth, about 8 to 10 minutes (dough should spring back when poked).
5. Form into a ball and place in a lightly greased bowl and cover with plastic wrap or a damp towel and place in a warm area and allow to proof until doubled in size, about 1 1/2 -2 hours. Punch dough down and turn onto a clean, lightly floured surface. Divide dough into two equal pieces and roll each piece into a 14 inch disc, about 1/4 inch thick. Cover baking sheets with parchment and sprinkle with a layer of cornmeal. (if using a pizza peel, sprinkle peel with thin layer of cornmeal) Place crusts in prepared baking sheets and brush with small amount olive oil.
6. For whipped feta spread: Place all ingredients into a food processor and blend until smooth.
7. To assemble: Divide the feta spread between both pizza doughs and evenly spread, leaving a 1/2 inch border. Place carrot halves over the dough, in a tight row. Brush the tops with olive oil and sprinkle with salt and pepper.
8. Bake pizzas for 18 to 22 minutes or until carrots are fork tender and the crust is golden brown.
9. Top pizzas with crumbled feta, lemon zest and cracked black pepper. Cut and serve.

*This post was sponsored by ATHENOS feta. Thank you for supporting our sponsors! It helps us keep going!*