Pesto Swirl Mashed Potatoes

by | Nov 5, 2016 | GLUTEN FREE, POTATOES, SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
Pesto Swirl Mashed Potatoes
Print Recipe
Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
    Servings
    8 servings
    Servings
    8 servings
    Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
    Pesto Swirl Mashed Potatoes
    Print Recipe
    Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
      Servings
      8 servings
      Servings
      8 servings
      Ingredients
      Basil Pesto
      Mashed Potatoes
      Servings: servings
      Instructions
      Basil Pesto
      1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
      Mashed Potatoes
      1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
      Recipe Notes

      The basil pesto can easily be prepared while the potatoes are cooking.

      Roasted Tomato Galette

      by | Oct 10, 2016 | APPETIZERS, LUNCH, VEGETABLES, VEGETARIAN | 0 comments

      Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
      Roasted Tomato Galette
      Print Recipe
      A rustic free form tart of roasted tomatoes and cheese pastry.
        Servings
        8 slices
        Servings
        8 slices
        Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
        Roasted Tomato Galette
        Print Recipe
        A rustic free form tart of roasted tomatoes and cheese pastry.
          Servings
          8 slices
          Servings
          8 slices
          Ingredients
          Roasted Tomatoes
          Cheese Pastry
          Galette
          Servings: slices
          Instructions
          Roasted Tomatoes
          1. Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
          Pastry
          1. Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
          Galette
          1. Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.

          Mediterranean Pasta Salad

          by | Jun 17, 2016 | SALADS | 0 comments

          Mediterranean Pasta Salad
          Mediterranean Pasta Salad
          Print Recipe
          A bright and zesty pasta salad.
            Servings Prep Time
            8 people 25 minutes
            Cook Time
            15 minutes
            Servings Prep Time
            8 people 25 minutes
            Cook Time
            15 minutes
            Mediterranean Pasta Salad
            Mediterranean Pasta Salad
            Print Recipe
            A bright and zesty pasta salad.
              Servings Prep Time
              8 people 25 minutes
              Cook Time
              15 minutes
              Servings Prep Time
              8 people 25 minutes
              Cook Time
              15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
              2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
              3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
              4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
              Recipe Notes

              Recipe Source:  Compelled to Cook