This is inspired by a recipe created by Nigella Lawson that can be found on the NYTimes cooking site. Feel free to play around with it. Some good additions could include additional vegetables, a chopped egg, avocado, furikake seasoning, etc. I use wakame seaweed but arame or hijiki would make great substitutes. Seaweed is highly nutritious and a rich source of may minerals, fiber, and protein.
- 5 cup Cooked Brown Rice
- 1/2 cup Dried Seaweed - Wakame, Arame, Hijiki
- 1 Finely Chopped Onion
- 1 cup Edamame
- 3 tbsp Sesame Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Tamari or Soy Sauce
- 3 tbsp Sesame Seeds (optional)
In a large bowl, cover the dried seaweed with cold water. Allow to soak for 10 minutes. The seaweed will expand as it rehydrates so use a larger bowl than you anticipate needing.
While the seaweed is rehydrating, heat 1 tablespoon of the sesame oil over medium heat. Finely chop the onion and add to oil. Sauté over medium heat until translucent and just beginning to brown around the edges.
While onion is cooking, thaw edamame (if frozen). I generally just pour boiling water over shelled edamame in a large bowl and let sit for a few minutes until thawed.
Make dressing by combining sesame oil, apple cider vinegar, and soy sauce or tamari in a separate bowl.
Once seaweed is fully rehydrated remove from water and squeeze out an excess water. Chop seaweed into small bite size pieces on a cutting board.
In a large bowl, combine brown rice, seaweed, edamame, onion. Pour over dressing mixture and toss well to coat. Garnish with sesame seeds and chopped scallions if desired.
Basil-Pea Pesto Spread
- 1 cup Frozen Green Peas
- 1 cup Fresh Basil Leaves (packed)
- 1/2 cup Parsley
- 1/4 cup Fresh Mint (optional)
- 4 oz Feta Cheese
- 1/2 cup Walnuts, Almonds, Cashews or Pine Nuts
- 1 Clove Garlic
- 1 Lemon
Combine all ingredients in a food processor and blend until smooth and creamy. If too thick, add small amount of water and/or olive oil until it reaches the desired consistency. I generally let this pesto stay thicker than normal in order to use it as a spread on bread and crackers.
- 1 cup Greek Yogurt
- 2 cup Cooked French Lentils
- 2 cup Chopped Spinach
- 1 cup Chopped Fresh Basil
- 1 clove Garlic
- 1/2 cup Parsley
- 1 Lemon
- 1/2 cup Walnuts
- 1/4 cup Olive Oil
- 1 tsp Salt
- Shaved Parmesan (optional)
Heat a small pan over medium heat and toast walnuts until fragrant and lightly browned. Cool and chop into small pieces. Set aside.
Using a sharp knife, chop spinach and basil into small bite sized pieces. Mince the garlic and parsley.
In a large bowl combine the chopped spinach, basil, garlic, parsley, and lentils. Add greek yogurt and give a good stir.
In separate small bowl, combine juice of one lemon, olive oil, and salt. Stir lemon/olive oil sauce into yogurt mixture and add toasted walnuts. Fold well to combine. Add more salt, lemon, or olive oil to taste. Serve at room temp toasted bread or crackers and enjoy! If desired, top with shaved parmesan cheese and good twist of fresh black pepper.
This will keep in the fridge for several days. Allow to approach room temperature before eating.
Baked Pasta with Creamy Butternut-Herb Sauce
Creamy Butternut-Herb Sauce
- 4 tbsp Butter
- 1 cup Diced Onion
- 1 tbsp Chopped Garlic
- 3 tsp Dried Sage
- 2 tsp Dried Rosemary
- 2 tsp Dried Thyme
- 2 Cans of Butternut Squash OR 4 Cups Peeled and Cubed Butternut Squash
- 2 cup Vegetable Broth
- 1 tsp Salt
For the Pasta
- 1 lb Whole Wheat or Regular Pasta of Your Choice (shells, fusilli, penne, farfalle, campanelle, etc.)
- 8 oz Cubed Mozzarella or Fontina Cheese
- 6 oz Grated Parmesan
- 1/2 cup Heavy Cream (Optional)
Preheat oven to 500 degrees. Butter a 9x13 baking dish. Chop onion and garlic. Peel and cube butternut squash (if not using canned). Cut fontina or mozzarella cheese into small cubes and grate parmesan cheese.
Make Creamy Butternut-Herb Sauce
Melt butter in large pot over medium/high heat. Add dried herbs and stir until fragrant. Add diced onion and garlic and continue to stir until onion becomes translucent. Stir in canned butternut squash puree (or peeled and 1-inch cubed butternut squash pieces if using), 2 cups of vegetable stock, and 1 tsp salt. Let simmer 15-20 minutes until the water reduces and becomes thicker. Remove from heat and puree butternut squash mixture. If using an immersion blender you can do this right in the pot. Otherwise cool slightly and transfer to a blender to blend until smooth. The sauce should be thick enough to coat the back of a spoon. If it is to liquid just continue to simmer on the stove until reduced to the proper consistency.
While the butternut-herb sauce simmers you can begin the pasta. Generously salt a large pot of water (till it tastes like the sea) and bring to a boil. Boil pasta for 3 to 4 minutes less than the time suggested on the package (it will continue to cook in the oven) and drain.
Assemble and Bake
In a large bowl combine drained pasta, butternut-herb sauce, fontina or mozzarella cheese, and 1/2 cup heavy cream (if using). Toss to coat. Add mixture to baking dish and sprinkle grated parmesan over top. Bake for 10 to 20 minutes until browned and bubbly. If not browned sufficiently feel free to turn on broiler for a few minutes. If broiling keep a close eye on the dish as it cooks dishes very quickly! Cool slightly before serving and enjoy!
Homemade food tastes better on handmade plates