Pasta with Fennel, Arugula and Lemon

Adapted from Sprouted Kitchen

2 large fennel bulb, sliced, fronds reserved
(Watch this video of how to prep fennel bulb by Martha Stewart)
2 Tablespoon extra virgin olive oil
4 garlic cloves, minced
12 oz pasta (linguine or papparadelle)
1/2 cup creme fraiche, to taste, optional
zest 1 lemon, juice reserved
6-8 handfuls of arugula
1/2 cup reserved pasta water
sea salt and black pepper
parmesan or hard goat cheese to finish

Method:

1. Bring large pot of salted water to a boil
2. In a large pan, on medium high, with olive oil, cook fennel for 5 minutes.  Turn to medium heat and add garlic, salt and more oil.
3. Add creme fraiche and lemon zest.  Stir to coat.  Add arugula and toss.
4. Drain Pasta, reserve 1/2 cup pasta water.  Add to creamy fennel pan, toss, and season with salt and pepper.  Add lemon juice 1 teaspoon.
5. serve with parmesan or hard goat cheese, topped with a few fennel fronds.

Bigoli Pasta

adapted from Zingerman's Deli recipes

Serves 2

Cento Brand at Trader Joe's and Ortiz at Zingerman's Deli

Found at Zingerman's Deli - A2, MI

Ingredients:

• 1 large sweet onion, finely chopped
• 1 tin anchovies in extra virgin olive oil
• 1 tin sardines in extra virgin olive oil
• 8 oz spaghetti, cooked & drained
• extra virgin olive oil

Method:

1. In a large pan, generously coat the bottom with olive oil at medium-low heat.  Add the onion and 1/3 cup of water.  Cook slowly for 20 to 30 minutes or until the onions have broken down into a creamy texture.
2. Add the sardines and the anchovies, reserving the oil from the tins.  Gently break apart the fish and stir them into the onion. Cook until the fish have completely broken down.
3. Toss the sauce with freshly cooked pasta and add black pepper to taste.  Drizzle the leftover olive oil from the tins over the pasta (optional).  It adds a wonderful flavor to the pasta. Enjoy! 

Notes:

• This dish can be common or gourmet.  It just depends on the quality of ingredients you choose to use.  
• Ortiz brand anchovies are very very good, however since it's imported from Spain - the price is higher than using the Cento brand from Trader Joe's.  The price difference is at least 13 dollars.
• Les Mouettes d'Arvor brand sardines are so delicious.  I would use this brand for this dish until I find a cheaper, yet still tasty brand of sardines.  
• Just yesterday, I used a sardines brand from Trader Joe's that was preserved in water instead of extra virgin olive oil.  Perhaps that was the element that was missing, the sardines tasted and smelled extremely "fishy."  This made the pasta dish less appetizing.
• This recipe is very simple and it's very tasty.  If you are able, buy quality ingredients and enjoy this on its own or with a glass of Italian pinot grigio.

Vegetable Lasagna

Serves 6-8

basil

Delicious!

 Ingredients:

• Fat free ricotta cheese (Miceli's brand is amazing!)
• 2 tubs of (3 cheese blend parmesan - 365 brand Whole Foods)
• 1-2 jars of pasta sauce (Rao's homemade brand is my favorite)
• 1 yellow squash, diced
• 2 zucchini, diced
• 1 sweet onion, diced
• 2 cups Cremini mushrooms, sliced
• lasagna pasta sheets (fresh)
• extra virgin olive oil
• basil (hand-torn)

Method:

1. Use your biggest pot, add 2 tablespoons of olive oil and sauté the sweet onion, zucchini and yellow squash for 4-5 minutes or until vegetables begin to soften.
2. Preheat Oven to 350 degrees F.
3. In a bowl, mix the fat free ricotta cheese with the parmesan.  Save a handful of parmesan for later, as topping.
4. Layer in pyrex pan as follows:  pasta sauce, fresh pasta sheet, cheese blend, cooked vegetables.  Repeat 2 to 3 times as ingredients allow.  On the final layer, place hand torn basil on top of the cheese blend before putting down final layer of vegetables and sheet pasta.
5. Bake in Oven for 40 minutes.  Then take out of the oven and sprinkle a handful of parmesan cheese on top and bake for another 2-3 minutes.
6. Enjoy with homemade garlic bread!

Garlic Bread

1. Drizzle extra virgin olive oil on top of any fresh bread (we like french baguette).
2. Bake for 350 degrees F for 3-4 minutes.
3. Using a fresh peeled garlic clove, rub onto bread.  Then spread some vegan butter on top and enjoy!