Summer Carbonara

farmadmin : January 27, 2012 2:28 am : Recipes

1-2 eggs (room temp works best)

1/4 lb pasta per person

Here is the fun part.

Any summer veggies you like (summer squash, chard, peppers, green onions, tomato, beet greens, etc.).

Chop and saute veggies in a little butter and garlic while pasta cooks.

While pasta is HOT toss with veggies and egg. Yes you just crack the egg in and toss gently. The heat of the pasta gently cooks the egg and creates a creamy sauce.

Then toss with or top with some fresh grated parmesan cheese.

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Speedy Sautéed Hakurei Turnips and Greens

farmadmin : January 27, 2012 2:19 am : Recipes

1 bunch hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste
2 tablespoons white wine

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes . Remove the turnips from the pan. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

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