“This is a great marinade for pork and makes an interesting sauce for a side pasta.” INGREDIENTS 1/4 cup olive oil 1/4 cup lemon juice 2 tablespoons grainy dijon mustard 2 to 3 garlic cloves, minced 1/2 teaspoon salt 1/3 teaspoon pepper 1 large pork tenderloin 1 300g box multigrain or whole wheat spaghetti DIRECTIONS… Read more »
Veggie And Herb Pasta
“Lot’s of thyme and mushrooms give this pasta a real rich flavour.” INGREDIENTS 500 grams fusilli 4 – 6 cloves garlic, minced 4 green onions, chopped 1 carrot, chopped 2 cups mushrooms, chopped 1 red bell pepper, chopped 3 tablespoons olive oil 1/4 cup chicken broth 4 tablespoons fresh thyme 1 teaspoon dried thyme DIRECTIONS… Read more »
Pumpkin Ravioli
“I’ve made this with fresh pumpkin puree but it works just as well with canned.” INGREDIENTS 1 15 ounce can unsweetened pumpkin puree 1/2 cup goat cheese 1 cup grated parmesan cheese 2 tablespoons fresh thyme 1 400-g package won ton wrappers 2 tablespoons olive oil 1 shallot, minced 1 clove garlic, minced 1/2 pound… Read more »
Penne With Cauliflower Sauce
“A great way to get the kids to eat more vegetables. Adapted from Pasta Harvest.” INGREDIENTS 500 grams penne 1 medium green cauliflower, cleaned but kept whole 3 tablespoons unsalted butter 1 tablespoon flour 1 cup milk, as needed salt & pepper 2 ounces prosciutto, minced 1 small onion, minced 1/2 cup chicken stock 4… Read more »
Pasta With Sausage, Peas and Onions
“We like this best with Johnsonville Bratwurst but any rich, savoury style sausage would work.” INGREDIENTS 500 grams penne 2 tablespoon olive oil 1 medium onion, chopped 4 bratwurst or other savoury flavoured sausage, skins removed 1/2 cup peas 1/4 cup milk pepper to taste grated parmesan for garnish DIRECTIONS Cook pasta al dente. In… Read more »
Pasta With Pesto Sauce
“There is nothing like pesto sauce made from basil straight from the garden.” INGREDIENTS 500 g whole grain linguine or spaghetti (see note below) 1 cup pesto sauce 2 tablespoons reserved pasta water Fresh grated parmesan cheese for garnish DIRECTIONS Cook pasta al dente. Before draining pasta reserve 2 tablespoons pasta water. Drain pasta. Add… Read more »
Pasta Alla Puttanesca
“A spicy, tangy sauce that is very easy to make from ingredients almost always in the cupboard. Folklore says it was named for women of the evening who fed this dish to their clients.” INGREDIENTS 500 g whole grain spaghetti or penne (see note below) 4 tablespoons olive oil pinch dried chili 1 – 2… Read more »
Neapolitan Tomato Sauce
“While the original recipe called for canned tomatoes, I make this recipe every fall with tomatoes and basil from the garden and freeze. Adapted from Pasta Harvest.” INGREDIENTS 500 grams penne or rigatoni 3 tablespoons extra virgin olive oil 1 sweet onion, diced 2 small carrot, diced 2 celery rib, diced 5 large cloves garlic,… Read more »
Mad Apples’ Angel Hair Pasta
“This recipe came from a restaurant called Mad Apples’ in Toronto popular in the 90’s for it’s angel hair pasta. While there are a lot of steps and ingredients, it is well worth the work for a special evening.” INGREDIENTS 1 tablespoon olive oil 1 small onion, diced 2 stalks celery, diced 1 small carrot,… Read more »
Garlic Scape Pesto
You don’t have to wait for August to make fresh pesto — all you need are fresh garlic scapes. Scapes, sometimes called garlic flowers, are the top flowers that emerge from hardneck garlic. Scapes are usually removed in order to send more energy to the developing bulb, thereby creating larger garlic bulbs. But don’t throw… Read more »