Ingredients:2 cups stinging nettles, blanched and chopped (6 cups raw)1/2 cup Parmesan1/2 cup pine nuts, roasted5 large garlic cloves1/2 cup olive oil1 tablespoon lemon juicesalt and pepper, to tasteInstructions:Using tongs, blanche nettles for a minute or two in boiling water to neutralize the sting.Remove to a salad spinner and shake off excess water, then ball…
Category: European Cuisine
Lentil Soup with Chorizo
Ingredients:2.5 pint chicken stock7 oz. chorizo chopped into small cubes1 tbsp fresh thyme leaves2 cloves of garlic chopped finely7oz. yellow lentils (or red)pepperSalt2 shallots2 tsp of smoked paprika1 tbsp of sunflower oil2 tsp of tomato puréeInstructions:MethodIn a large pan, heavy bottomed pan heat the oil on a medium high heat and add the shallot and…
Roll Up Eggplant Lasagna
Ingredients:black pepper1 small eggplant1/4 teaspoon garlic salt2 cups shredded italian cheese1 1/2 teaspoons Italian seasoning8 lasagna noodles1 24 oz jar spicy marinara sauce2 tablespoons olive oil1 large onion (sliced thin and long)1 teaspoon red pepper flakesregular saltInstructions:Peel eggplant. Place the eggplant upright on the cutting board and slice the eggplant in long thin vertical slices.…
Tuscan Tomato and Bread Salad
Ingredients:1/2 tablespoon balsamic vinegara small handful basil leaves, cut in a chiffonade2 tablespoons extra virgin olive oil1 tablespoon fennel seeds1 French baguette2 clove garlic, crushed3-4 olives, halved1 teaspoon fresh oregano, chopped½ teaspoon pepper2 tablespoons rice vinegarsalt to taste1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in…