Ravioli with Spinach, Tomatoes and Pine Nuts

I like to buy ravioli at Costco and keep it in the freezer for quick and easy dinners.  This time they had ravioli with quinoa, kale, and butternut squash.  Mighty tasty!  Made a super easy and quick sauce that goes well with any flavor of ravioli.

14 oz. package of ravioli
3 Roma tomatoes, diced
5 oz. fresh baby spinach
1 clove garlic
2-3 T. pine nuts, toasted
2-3 T. fresh basil, chiffonade
Fresh grated parmesan

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.  While water is coming to a boil, make the sauce.

Heat a skillet and add a little olive oil.  Add the diced tomatoes and cook for a minute or two.  Add the garlic and spinach and cook for another minute.  Season with salt.  Add the pine nuts and basil. 

Remove the pasta with a slotted spoon and put directly into the sauce.  Add a little pasta water if necessary.  Top plated pasta with parmesan.

Farro with Asparagus and Peas

I roasted some asparagus and added peas and made a yummy farro salad.  Farro is wheat so if you can't do gluten, just substitute quinoa.  The farro is really nice though cause it's nutty and chewy.  The vinaigrette really made this salad taste fresh.  I'm serving this tonight with Copper River salmon.

1 cup farro
3 cups water
1 bunch (1 pound, more or less) asparagus
1 cup frozen petite peas
2 T. fresh chopped tarragon (or basil if you don't like tarragon)

Vinaigrette:

2 T. olive oil
1 T. white balsamic vinegar
Zest and juice of one lemon
1 t. Dijon mustard
1 t. honey
Salt, to taste

Rinse the farro well.  Combine farro and water in a medium pot.  Add a little salt.  Bring to boil and reduce heat and simmer for about 15-20 minutes, or until al dente.  Drain, if necessary.

Preheat oven to 400 degrees.  Trim bottom 1/4th of asparagus.  Spread out on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper.  Bake for about 6 minutes (less if you have very thin asparagus).  Cut into bite-sized pieces.

While the farro cooks, thaw the peas in a colander.  In a large bowl, combine the vinaigrette ingredients and whisk until well blended.

Add the farro, peas, asparagus, and tarragon to the vinaigrette and toss to combine.  Taste and season with salt, if necessary.

Sweet Potato Kale Gratin

1 bunch kale, coarsely chopped

3 sweet potatoes (about 2 lbs.), peeled
1 can (about 14 oz.) coconut milk, shake well to mix before opening
1 cup fresh grated parmesan
2 t. curry powder
1 t. cumin
1 t. coriander
1-2 T. butter, cut into tiny cubes

Heat some olive or coconut oil in a large skillet.  Add the kale and cook until soft, about 8 minutes.  Season with salt.

Thinly slice the sweet potatoes.  I cheat and run mine through the slicer in the food processor.  If you plan on using the food processor, make sure you buy skinny sweet potatoes so they fit.

In a bowl, whisk together the coconut milk and spices.

Coat a baking dish with cooking spray.  Layer half the sweet potato slices on the bottom.  Add the cooked kale and half the cheese.  Layer the rest of the potatoes and top with remaining cheese.  Pour the coconut milk over the top and press down to make sure everything is covered in the milk.  Top with the butter cubes.

Cover with foil and bake at 400 degrees for 25 minutes.  Uncover and continue cooking for 20 minutes, or until brown and bubbly.  Let rest 10-15 minutes before serving.

Dill Dijon Vinaigrette

This is my new favorite thing to put on salmon.  The vinaigrette is also great on roasted potatoes and asparagus. 
 

1 T. white balsamic vinegar

1 T. fresh lemon juice
2 T. olive oil
1 T. fresh dill, chopped
2 t. shallot, minced
½ t. Dijon mustard
Salt and pepper, to taste

Combine all ingredients except oil.  Whisk in oil until well blended.

Southwestern Potato Salad

Thank you Bobby Flay for this amazing potato salad recipe!

3/4 cups mayonnaise
2 T. Dijon mustard
Juice of one lime
2 t. chipotle pepper in adobo sauce, seeded and finely minced
1 cup fresh tomato, diced
2 T. chopped cilantro leaves           
2 scallions, sliced, white and green parts
1/4 cup red onion, finely minced
2 cloves garlic, finely minced
Kosher salt and black pepper
2 – 2.5 lbs. fingerling or red potatoes

Cut potatoes into bite-sized cubes (not too small!).  Boil potatoes in a large pot of salted water until fork tender.  Drain and arrange on a baking sheet in one layer so they cool slightly and don't keep cooking.

While potatoes are cooking, combine remaining ingredients in a large bowl and season with salt and pepper, to taste.  Put the warm potatoes into the bowl and mix well.  Season again with salt and pepper, if necessary.