Fava Bean, Parsley & Pecorino Romano Bruchetta
- Fava beans removed from shell
- Extra-virgin olive oil
- Fresh lemon juice
- Fresh lemon zest
- Chopped parsley leaves
- Coarse salt and freshly ground pepper
- Crushed red-pepper flakes
- Toasts made from sliced sourdough
- Pecorino Romano cheese
- Filla small pot 3/4 full with salted water. Bring to a boil and add fava beans. Cook until just tender about 2 minutes. Strain and cool.
- Thinly slice sourdough into 3 inch slices. Drizzle with olive oil and season with salt and pepper. Bake in 400 degree oven until slightly toasted.
- Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped parsley leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese and lemon zest.
Linguine with Fresh Tomatoes & Parmesan
- 8 ounces uncooked inspired organics linguine
- 3 medium tomatoes, chopped
- 1 sweet onions top, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl.
- Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Garlic Butter Rice with Kale
- 7 cups kale sliced leaves , tightly packed
- 2 tsp extra virgin olive oil
- Salt and pepper
- 2 tbsp (unsalted butter
- 3 – 4 large garlic cloves , minced
- 1 1/2 cups uncooked white rice
- 2 1/4 cups chicken broth (or vegetable)
- 1 – 2 tbsp (15 – 30g) butter
- 1/3 cup chopped almonds (or other nuts / seeds of choice)
- Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
- Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
- Add rice, stir for 10 seconds.
- Add broth, stir, then cover.
- Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 – 15 minutes until all liquid is absorbed (tilt pot to check).
- Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
- Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
- Lastly, stir through extra butter and add salt and pepper to taste.
- Serve and sprinkle with nuts (or stir nuts through rice).
