Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Pappardelle with Peas and Bacon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Instructions
      1. Bring a large pot of well-salted water to a gentle boil.
      2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
      3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
      4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
      5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
      6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
      7. Serve immediately with additional parmesan cheese.
      Recipe Notes

      -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

      -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
      Mango Chipotle Glazed Salmon
      Print Recipe
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
        Mango Chipotle Glazed Salmon
        Print Recipe
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Ingredients
          Salmon
          Mango Salsa
          Servings: people
          Instructions
          Salmon
          1. Soak cedar plank for a minimum of 60 minutes.
          2. While the cedar plank is soaking make the salsa and glaze.
          3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
          4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
          5. Preheat grill to 400°F.
          6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
          7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
          8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
          Mango Salsa
          1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

          Broccoli Cheddar Frittata

          A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
          Broccoli Cheddar Frittata
          Print Recipe
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
            Broccoli Cheddar Frittata
            Print Recipe
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350°F and set a rack in the middle position.
              2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
              3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
              4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
              5. Cut into desired wedges and serve immediately.
              Recipe Notes

              -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

              -Gruyére cheese would also be a nice substitute for the cheddar.

              -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

              Roasted Vegetable Soup

              Roasted Vegetable Soup
              Print Recipe
                Servings Prep Time
                8 cups 30 minutes
                Cook Time Passive Time
                80 minutes 15 minutes
                Servings Prep Time
                8 cups 30 minutes
                Cook Time Passive Time
                80 minutes 15 minutes
                Roasted Vegetable Soup
                Print Recipe
                  Servings Prep Time
                  8 cups 30 minutes
                  Cook Time Passive Time
                  80 minutes 15 minutes
                  Servings Prep Time
                  8 cups 30 minutes
                  Cook Time Passive Time
                  80 minutes 15 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 400°F.
                  2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
                  3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
                  4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
                  5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
                  Recipe Notes

                  -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

                  -the amount of salt needed will be dependent on the saltiness of your broth.

                  -makes about 8 cups of soup depending on your desired consistency.

                  Peanut Sauce

                  A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
                  Peanut Sauce
                  Print Recipe
                    Servings Prep Time
                    1 1/2 cups 15 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    1 1/2 cups 15 minutes
                    Cook Time
                    10 minutes
                    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
                    Peanut Sauce
                    Print Recipe
                      Servings Prep Time
                      1 1/2 cups 15 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      1 1/2 cups 15 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
                      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
                      Recipe Notes

                      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

                      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.