Ingredients- ½ cup olive oil
- ½ lb spaghetti
- 3 shallots (chopped)
- 2 cloves garlic (minced)
- 1 lb shrimp (peeled, deveined)
- 2 lemons (zested and squeezed)
- 3 cups arugula
- ¼ cup parsley (chopped)
Instructions- Infuse the olive oil with the zest of one lemon.
- Sauté the shallots and garlic.
- Add the shrimp; allow to cook covered for 5 minutes.
- Add cooked spaghetti, lemon juice, remaining lemon zest, arugula, salt and pepper and toss.
- Turn off heat, add lemon oil and parsley and toss.
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Ingredients- ¼ cup olive oil
- 6 cloves shallots
- 6 cloves garlic
- 12 slices pancetta
- 1 cup sundried tomatoes
- 1½ cup white wine
- 1 lb shrimp (peeled, deveined)
- 2 cups arugula
- ¾ lb spaghetti
Instructions- Sauté the shallots, garlic, pancetta in the olive oil.
- Add the sundried tomatoes.
- Add the white wine, allow to reduce.
- Simmer and add the shrimp; allow to cook covered for 5 minutes.
- Reduce heat, add arugula and toss.
- Add cooked spaghetti and toss.
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Ingredients- 4 veal scaloppine (¼-½ inch thick)
- 1 lemon (sliced thin)
- 4 slices proscuitto
- ½ cup white wine
- ½ cup chicken broth
- 14½ oz can whole tomatoes (drained and chopped)
- ½ cup cream
- sage
Instructions- Season the veal scaloppine with salt and pepper.
- Add two slices of lemon to each scaloppa, and a sage leaf on each lemon slice.
- Press a slice of proscuitto on each scaloppa.
- Warm olive oil in a skillet on medium-high heat.
- Sauté the scaloppine, proscuitto side down, for 2 minutes.
- Turn over and sauté for 1 minute.
- Keep scaloppine warm in the oven while cooking the sauce.
- Deglaze the skillet with the white wine, scraping the burnt bits.
- Add the chicken broth and allow to reduce.
- Add tomatoes, cream, salt and pepper.
- Top the veal with the sauce and add some chopped sage.
Notes- So delicious!
- Really quick; around 20 minutes to prepare and cook.
- Quite expensive; $16 for the veal, $4 for the proscuitto.
- I used really thin veal scaloppine from Whole Foods, and overcooked it a bit. 1 minute on each side might have been enough.
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Ingredients- 1½ lb chicken breasts (thinly sliced)
- ½ cup flour
- 3 eggs (lightly beaten)
- 1½ cup breadcrumbs
- ½ cup Parmesan
- 1 bulb fennel (thinly sliced)
- 2½ cups cherry tomatoes (halved)
- 2 cloves garlic
- ½ cup mascarpone
- dried thyme
Instructions- Dredge the chicken breasts in flour, then the eggs, then a mixture of breadcrumbs, Parmesan and dried thyme.
- Fry in olive oil for 3 or 4 minutes on each side, then keep warm in the oven (around 150°F).
- Add more olive oil, and cook the fennel until soft (about 5 min).
- Add cherry tomatoes, garlic, thyme, salt, pepper, and cook until the tomatoes are soft (about 5 min).
- Remove from heat, add mascarpone and stir.
Notes- 1½ lb of chicken made about eight pieces of chicken and was enough for three people.
- I used two bulbs of fennel and it was too much, so I think one is better. It wasn't as soft as I would like, so slicing thinner might be better, but Joe liked it as it was.
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Ingredients- 3 thin ribeye steaks (less than ½ in thick)
Instructions- Rub the steak with olive oil, salt, pepper.
- Heat a nonstick pan to medium heat.
- Cook the steaks on each side for just a minute or two.
- Let it sit before cutting.
Notes- I got the Rancher's Reserve ribeye steaks from Safeway at $10/lb. There were three in the pack for $14, and it was enough for a big meal.
- Use a nonstick skillet!
Ingredients- ½ lb orechiette
- 1 onion (chopped)
- 1 lb turkey sausage
- 2 tbsp oregano (chopped)
- ½ cup mascarpone
Instructions- Cook the pasta.
- Sauté the onion, then add the sausage, then the oregano.
- Add some pasta water and the mascarpone.
- Add pasta, salt, pepper.
Notes- The turkey sausage from Whole Foods didn't seem as tasty as the one from Berkeley Bowl.
- I used leftover ziti and rigatoni, but orechiette would have been nicer.
- Tasted quite plain so I added some thyme and butter.
- Still quite plain overall. Original recipe has cannellini beans, but I don't like them. Mushrooms and spinach might be nice.
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Ingredients- 10 chicken thighs (deboned and cut in three)
- 1½ lb potatoes
- 1 lb cherry tomatoes
- oregano
- red wine vinegar
Instructions- Boil the potatoes until soft (around 20 min)
- Prick tomatoes with a knife, then boil for around 1 min, then pinch off skins once cooled.
- Rub chicken with salt, pepper and olive oil, then fry on high heat until almost cooked (about 10 min).
- Smash potatoes a bit, and mix with tomatoes and chicken in a baking dish.
- Bash up oregano leaves with some salt, the mix with 4 tbsp olive oil, a splash of red wine vinegar and some black pepper. Add to baking pan and toss.
- Bake at 400°F for about 40 min.
Notes- Deboning the chicken is quite time-consuming.
- Peeling the tomato skins is also very time-consuming.
- More oregano would be better!
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