I love being out and about at the markets every week. I get to be out in the fresh air, enjoy the sunshine and shop for food (one of my favorite activities!) The best part, though, is hanging out with cool people. We have great friends we learn a lot from. And learning is another of my favorite activities. Learning about food is nigh on NIRVANA!
One new friend who shared a killer recipe with me is Janna. We met at Lakeway Commons Farmers Market on a recent Sunday. Janna like our pasta and she also stops in to see Rob from Hannahleigh Farms (hard to miss him since he's our next-door-neighbor and has INCREDIBLE green goodies). Janna created and shared this recipe with me. Enjoy! And if you ever meet Janna, tell her thanks.
One new friend who shared a killer recipe with me is Janna. We met at Lakeway Commons Farmers Market on a recent Sunday. Janna like our pasta and she also stops in to see Rob from Hannahleigh Farms (hard to miss him since he's our next-door-neighbor and has INCREDIBLE green goodies). Janna created and shared this recipe with me. Enjoy! And if you ever meet Janna, tell her thanks.
Sauteed kale and mushrooms can be served over the pasta or as a side dish. Serve with crusty bread.
12 oz Gourmet Texas Pasta Spinach Basil Garlic Fettuccine
1-½ lbs frozen scallops
½ cup white wine
2 Tbsp capers, drained
1-½ lbs kale, stems and leaves coarsely chopped
12 oz mushrooms, sliced (baby bellas are best)
3 Tbsp olive oil
3-4 cloves garlic cloves, chopped
½ cup vegetable stock
2 Tbsp Red wine vinegar
sea salt and pepper to taste
shredded parmesan cheese
½ cup white wine
2 Tbsp capers, drained
1-½ lbs kale, stems and leaves coarsely chopped
12 oz mushrooms, sliced (baby bellas are best)
3 Tbsp olive oil
3-4 cloves garlic cloves, chopped
½ cup vegetable stock
2 Tbsp Red wine vinegar
sea salt and pepper to taste
shredded parmesan cheese
- Thaw frozen scallops in cold water per package directions.
- Coarsely chop kale and garlic. In stock pot, saute garlic in olive oil until fragrant. Add baby bella mushrooms; saute 5 minutes. Add chopped kale, vegetable stock and red wine vinegar. Toss to combine; cover and cook for 5 minutes. Remove cover and cook until liquid evaporates. Add sea salt and black pepper to taste.
- Place scallops in large skillet and cover with dry white wine. Cook on low until scallops are done (do not overcook). Add capers and warm for 1-2 minutes.
- Prepare pasta according to package directions. Drain and toss with olive oil, sea salt and pepper + other seasonings to taste.
- In individual pasta bowls, layer sauteed kale and mushrooms over pasta. Top with scallops in wine sauce and sprinkle with parmesan cheese as desired.
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