Roasted Pepper Sauce

Roasted Pepper Sauce
Author: 
Recipe type: Pasta Sauce
Cuisine: Italian
 
This pasta sauce is a great change from your regular marinara sauce....it has deep flavors from roasting the sweet peppers, onions and garlic. Try it today!
Ingredients
  • 4-5 Roaster Sweet Peppers
  • 1-2 Tbsp of Driftless Organics Sunflower Oil
  • 1-2 leeks or medium onion, coarsely chopped (optional)
  • 4-5 cloves Garlic
  • 1 c. Chicken or Vegetable broth
  • Salt and Pepper, to taste
  • 1 tsp. Dried basil (or ¼ c. fresh, chopped)
Instructions
  1. Preheat oven to 450F.
  2. Take roaster peppers, cut in half and deseed.
  3. Place on shallow sided baking sheet (with tin foil...makes clean up SO much easier).
  4. Place peppers and leeks/onions (optional) on sheet - drizzle with oil, use your hands to cover all over the pepper - front and back. Season with salt and pepper.
  5. Place peppers with skin side down.
  6. Put in oven for 10-15 min. Take out, flip over so skin side is up.
  7. Add garlic cloves. Roast another 10-15 min.
  8. It is done when you see blisters or a nice coloring on your garlic.
  9. Take out and set aside to cool for 5-10 min.
  10. When it’s able to be touched, take peppers and coarsely chop them. Add them to your blender. Toss in the garlic and leeks/onion (optional) and about 1 c. Chicken or Vegetable broth.
  11. Puree until smooth.
  12. Taste and adjust seasonings as needed.
  13. Pour into a pot, add basil and simmer in a pot over low heat for 10+ min. Letting the flavors develop a little further. Serve over pasta.

 

Gnocchi in Sage Garlic Butter

Gnocchi in Sage Garlic Butter
Cuisine: Italian
 
A great way to use some potatoes for a warm and hearty meal on a cold day!
Ingredients
  • Gnocchi:
  • 2 lbs whole potatoes
  • 2 beaten egg yolks
  • 1½ cups flour
  • Pinch of salt
  • Sauce:
  • 4 Tbsp Butter
  • 3 sage leaves, cut into fine strips
  • 1 garlic clove, mashed or microplaned
  • Pepper, to taste
Instructions
  1. Gnocchi:
  2. Bake the potatoes at 350 for an hour. Make sure you prick them all over with a fork so it can vent as it cooks. Let cool, but it’s best to do the next step while they are warm.
  3. Scoop out the potato from the skin, mash and fluff them up with a fork. A potato ricer comes in handy for this step if you have it.
  4. Add flour, egg and salt, Mix until you have a pliable dough. Be careful not to overwork the dough.
  5. Cut dough into 4 sections.
  6. Roll each section (with light pressure) into long snakes about ¾” diameter, using flour as necessary.
  7. Cut into 1” pieces and form indentations, the tines of a fork work well. As you make them, place on a baking pan using wax paper.
  8. Now you can either freeze OR Cook.
  9. If you freeze, freeze on pan and when they are hard, transfer to a freezer bag/container.
  10. If cooking, bring salted water to a boil, gently drop the gnocchi into the water. When they rise, they are done - remove them with a slotted spoon.
  11. Sauce:
  12. Melt butter, add garlic.
  13. Add the sage and gnocchi and saute for a few minutes, until the gnocchi takes on a golden color. Add pepper generously and serve.

 

Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Author: 
Recipe type: Entree
Cuisine: Italian
 
A quick healthy romantic meal for those beautiful summer evening sunsets
Ingredients
  • ⅓ lb pasta
  • 2-3 Tbsp. Driftless Sunflower Oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 1 bunch Kale (or Swiss Chard), chopped
Instructions
  1. Cook pasta per directions.
  2. Meanwhile, heat oil in a large skillet over medium heat.
  3. Add the onions and garlic, cook until tender.
  4. Add kale and saute until wilted.
  5. Drain the pasta and combine it with onions, garlic and kale.
  6. Season with salt and pepper and serve immediately.
  7. Serves 2.

 

Garlic Scape Pesto

Garlic Scape Pesto
Author: 
 
Ingredients
  • 6 garlic scapes, chopped
  • ½ c. grated Parmesan cheese
  • ½ c. grated Asiago cheese
  • 1 Tbsp. Lemon Juice
  • ¼ c. pine nuts (or try almonds!)
  • ¾ c. Olive Oil (or try Driftless Sunflower Oil!)
  • Salt and Ground black pepper - to taste
  • .
Instructions
  1. Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor.
  2. Drizzle the olive oil over the mixture.
  3. Blend until the pesto is a brilliant green color and smooth in texture.
  4. Season with salt and pepper.
  5. Use it with pizza, pasta, a salad or as an appetizer: spread on crusty/toasted bread and top with fresh mozzarella. Broil until cheese is melted and golden brown