Pasta with Cauliflower, Tomato, and Parmesan

INGREDIENTS   

• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped Italian parsley
• 15-oz can of whole tomatoes, chopped, or diced tomatoes, including juice
• ½ lb. small elbow macaroni
• 3 T. tomato paste
• Salt and freshly ground black pepper
• ½ t. of crushed red pepper flakes (more or less to taste)
• 5 cloves of garlic, minced
• 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
• 2 T. anchovies packed in oil, minced (about 6 anchovies)
• 1 onion, chopped (about 1½ cups)
• 6 T. olive oil, divided
• 1 cup breadcrumbs 

DIRECTIONS   

1. Sauté onions with garlic and anchovies: Heat 2 T. olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies.
2. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove the onions from the pan and set aside.
3. While you are cooking the onions, cook the pasta.
4. Sauté cauliflower florets: Heat 4 T. olive oil in the skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes.
5. Add red pepper flakes to the pan, and salt and pepper to taste. Add tomato paste, tomatoes, onion mixture: Dissolve tomato paste in ½ cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well.
6. Add the cooked pasta to the cauliflower mixture.
7. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).

Recipe Author: Simply Recipes

"Boursin" Garlic and Herb Cheese

INGREDIENTS  

• 1 (8-oz.) package reduced fat cream cheese, at room temperature
• ½ cup (4-oz.) unsalted butter, at room temperature
• 1 medium clove of garlic, finely grated on a micro plane
• ¼ t. dried oregano
• ¼ t. dried thyme
• ¼ t. dried basil
• ¼ t. dried dill
• 1 T. finely chopped fresh flat-leaf parsley
• Kosher salt to taste

DIRECTIONS  

1. In a medium bowl, cream together the cream cheese and butter. 
2. Add the garlic and herbs and mix until thoroughly combined.  Season to taste with kosher salt. 
3. Transfer to a small crock or airtight container.  Refrigerate for several hours, preferably overnight to allow the flavors to develop. 

Recipe Author: The Galley Gourmet

Grilled Salmon with Avocado and Pumkpin Seeds

INGREDIENTS   

• drizzle of olive oil
• salmon fillet, skin on
• 2 T. pumpkin seeds
• 1 avocado, peeled, de-stoned and roughly chopped
• ¼ red onion, finely chopped
• 2 tsp sesame oil
• 1 T. chopped coriander
• ⅓ cup, drained
• handful of watercress, to serve
• juice of 1 lime

DIRECTIONS  

1. Preheat your grill and drizzle a little olive oil over the skin side of the salmon, place on the grill and cook for 6 minutes on the skin side, before carefully flipping and grilling for a further 4 minutes.
2. Using the back of a fork, break up the avocado in a bowl. Add the onion, sesame oil and coriander.  Slide your salmon onto a plate, removing the skin as you go. Pile up the guacamole, slice and scatter over the feta, and finish with a sprinkling of toasted pumpkin seeds, a pile of watercress and a squeeze of lime juice, if desired.

Recipe Author: Joe Wick

Dan Dan Noodles

INGREDIENTS   

• 12 oz. noodles
• 3 T. olive oil
• ¾ lb. ground chicken
• 2 T. ginger, chopped
• 1 large garlic clove, chopped
• ¾ cup chicken stock
• 2 T. rice wine vinegar
• 1 T. peanut butter
• 2 T. soy sauce
• 3 T. tahini
• 2 T. Sirach sauce
• 1 t. honey
• ½ cup chopped peanuts
• 1 bunch scallions, chopped
• 1 cup each of shredded carrots and cucumbers

DIRECTIONS  

1. Cook noodles according to package. Drain well and set aside.
2. In a large skillet, heat oil and add chicken until slightly cooked.
3. Add ginger and garlic and cook until browned.
4. Combine chicken stock, vinegar, peanut butter, soy sauce, tahini, Sirach and honey.  Add to browned chicken and cook for 10 minutes.
5. Transfer noodles to a bowl and top with chicken mixture, shredded carrots and cucumbers, peanuts and scallions.

Recipe Image: cdkitchen