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This Week’s Recipes : April 7th-10th, 2021

by Local Fare Jax | Apr 9, 2021 | Recipes | 0 comments


 


 

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
  1. 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.
  2. 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.
  3. 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
  1. Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl.
  2. 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)

 

  1. 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.
  2. 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.
  3. Add rice, stir for 10 seconds.
  4. Add broth, stir, then cover.
  5. 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).
  6. Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
  7. Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
  8. Lastly, stir through extra butter and add salt and pepper to taste.
  9. Serve and sprinkle with nuts (or stir nuts through rice).

 

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