Pasta and Spinach with Walnut-Ricotta Sauce By recipesMarch 13, 2019April 21, 2023 Categories: Featured, Leafy Greens, Main-Dishes, Vegetarian/Vegan Tags: pasta This dish is amazingly creamy and full of flavor! Make sure you remember to save the pasta cooking water. The “sauce” is really more of a paste, and adding the cooking water at the end is what makes it come together as a silky, delicious coating.
Baked Gnocchi with Mozzarella, Spinach and Cherry Tomato By rebeccatalbotFebruary 27, 2019April 21, 2023 Categories: Featured, Leafy Greens, Main-Dishes, Tomatoes, Vegetarian/Vegan Tags: gnocchi, pasta It’s a problem. I see a package of gnocchi in a store, and I must buy it. My hand reaches for it and it’s in my shopping basket before I even know what’s happening. I immediately envision a dinner that is everything a weeknight meal should be: easy, delicious, filling, and at least moderately healthy. …
Yes, You Can Eat Beet Greens (Try Them in This Pasta) By rebeccatalbotNovember 29, 2018April 21, 2023 Categories: Farm-to-Table, Featured, Main-Dishes, Root Vegetables, Vegetarian/Vegan Tags: beets, greens, pasta “What can you do with the carrot tops?” I asked a farmer who was standing behind her farm’s table at a farmers market. I held up a bouquet of carrots with lacy greens attached. This was about nine years ago, when I had just made a commitment to buy my food from local farmers whenever…
Pasta with Spring Veggies By recipesJune 14, 2018April 21, 2023 Categories: Featured, Main-Dishes, Recipes, Vegetarian/Vegan Tags: pasta, vegetables Bursting with the fresh flavors of spring! This dish comes from the recipe book of our chef Chuck Smith. It’s got new potatoes, asparagus, snap peas, and mint for a deliciously light meal!
Tomato Spinach Pasta: Making it On My Own By rebeccatalbotFebruary 20, 2014April 21, 2023 Categories: Farm-to-Table, Featured, Leafy Greens, Recipes, Tomatoes Tags: pasta, recipes, spinach, tomato Meals that I made when I moved into my first apartment stay in my memory and remain my favorites. Frying up an omelet and adding anything I had on hand– caramelized onions, tomatoes, sometimes even corn or black beans– was a sign not just of creativity but of independence. Being resourceful meant that I was…
