Pumpkin Ravioli

Pumpkin Ravioli-091-EditThis was an evening where we turned our little apartment into a 5-star restaurant. It was magical! It all started with the simple idea of making pumpkin pasta, and it transformed in to one of the tastiest meals we’ve ever dished out. We created pumpkin pasta dough, and knew we wanted to make ravioli. But when we decided to add more pumpkin to the filling – that’s where we really created a master piece. It was a pinch-of-this and dash-of-that creation that we can’t wait to make again. 

Pumpkin Ravioli_Uncooked-EditWe started off the whole process by baking a pumpkin, and then using part for the pasta dough and the rest for the filling. After letting the dough rest, we rolled it out and stuffed the little ravioli’s full of a pumpkin, mushroom and cheese mixture. The fresh pasta cooks quickly – toss them gently in boiling water and take them out once they rise to the surface.

Pumpkin Ravioli_FinalDish-EditWe topped them off with a simple butter herb sauce with a dash of cream. We wanted to let the flavor of the pasta come through, so the sauce is light (yet incredibly tasty!). A dash of fresh parmesan and you’re ready to enjoy!

Pumpkin Ravioli
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2984 calories
218 g
678 g
172 g
140 g
106 g
987 g
4558 g
10 g
1 g
56 g
Nutrition Facts
Serving Size
987g
Amount Per Serving
Calories 2984
Calories from Fat 1515
% Daily Value *
Total Fat 172g
265%
Saturated Fat 106g
529%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 49g
Cholesterol 678mg
226%
Sodium 4558mg
190%
Total Carbohydrates 218g
73%
Dietary Fiber 12g
48%
Sugars 10g
Protein 140g
Vitamin A
366%
Vitamin C
21%
Calcium
359%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pasta
  1. 1/3 cup Puréed Baked Pumpkin
  2. 1 Egg
  3. 1 1/2 to 2 Cups Flour ('00' is recommended for pasta making, but all purpose works as well)
Filling
  1. Butter or Olive Oil (for cooking)
  2. 1/2 Onion
  3. 1 Clove Garlic
  4. 1/2 cup Mushrooms
  5. 1 Small Pumpkin, Baked and Puréed (minus the 1/3 cup used for the pasta)
  6. 1/4 Cup Parmesan
  7. 1/4 Cup Mozzarella
Sauce
  1. 2 tbsp Butter
  2. 1 tbsp Flour
  3. 1/2 to 1 Cup Cream
  4. 1 tbsp Thyme
  5. Parmesan to top
Pasta Dough
  1. Mix pumpkin and eggs together. Add flour to create a dough.
  2. We mixed by hand, but you can also use a food processor.
  3. The flour is not exact, so mix in until the dough is easy to handle.
  4. Wrap in saran wrap and set aside to rest.
Filling
  1. In frying an over medium heat, add butter, onion and garlic. Once cooked, add mushrooms and cook until tender.
  2. Put mixture in a bowl mix in pumpkin, parmesan and mozzarella.
  3. Roll out pasta dough.
  4. Using a ravioli stamp, place dallops of filling on the pasta dough then fold the dough over and stamp out the raviolli. If you don't have a stamp you can also cut the ravioli shape and pinch the edges closed.
  5. Continue until you've used up your dough and/or filling.
  6. Cover with a towel and let sit.
Sauce
  1. In a frying pan, melt butter and add flour. Mix to a paste and let brown.
  2. Add cream and thyme and let simmer.
  3. Boil a large pot of water and add pasta.
  4. Depending on the size of your pot and how many ravioli you are cooking, you may want to cook in batches.
  5. Cook pasta for 5-8 minutes, until they float to the top.
  6. Top pasta with cream sauce and parmesan.
  7. Enjoy!
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calories
2984
fat
172g
protein
140g
carbs
218g
more
Andrew Bick Photography http://andrewbick.com/

Ahi Poke Bowl with Yellowfin Tuna

Yellowfin_Tuna_SteakWe are tuna fans, so when our catch of the week from Community Seafood was Yellowfin Tuna we were excited about the possibilities. Tuna is a great fish to cook with because you have so many options. You can eat it raw or cooked. It can be thinly sliced in sashimi or topping a sushi roll, or it can be seared. It can be marinated.. Any way you cut it, tuna is delicious!

Yellowfin_Tuna_Poke_PlateWe decided to create a tuna Poke concoction. This is a quick and healthy option, and with great way to enjoy fresh fish. Ahi poke is a traditional Hawaiian meal that highlights the fresh fish with a mixture of sides

Poke is cooked and raw, hot and cold — all at the same time. It resembles a beautifully crafted Chipotle burrito bowl, but with a sushi twist; it’s both a comfort food and a healthy meal.

We served the marinated tuna with hot rice, fresh avocado, and a seaweed salad we picked up from our local Korean market.

Ahi Poke Bowl
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901 calories
53 g
78 g
54 g
61 g
8 g
981 g
7392 g
15 g
0 g
42 g
Nutrition Facts
Serving Size
981g
Amount Per Serving
Calories 901
Calories from Fat 459
% Daily Value *
Total Fat 54g
83%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 28g
Cholesterol 78mg
26%
Sodium 7392mg
308%
Total Carbohydrates 53g
18%
Dietary Fiber 21g
85%
Sugars 15g
Protein 61g
Vitamin A
444%
Vitamin C
65%
Calcium
26%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 lb fresh Tuna
  2. 1/2 cup Soy Sauce
  3. 1 tbsp Sesame Oil
  4. 1 Green Onion
  5. Avocado
  6. Sesame Seeds, Cucumber, Jalapeno and Carrot for garnish
Instructions
  1. Mix soy sauce, sesame oil and green onions in a small bowl.
  2. Chop tuna in to small chunks
  3. Marinate tuna in the sauce.
  4. Serve with fresh rice, avocado, and garnish.
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calories
901
fat
54g
protein
61g
carbs
53g
more
Andrew Bick Photography http://andrewbick.com/

French Onion Soup

French onion soup. Soupe à l’oignon. This is one of our favorite soups, and not just because it’s topped with delicious, melted cheese. Well, that could be a major part — but it’s really the mix of savory broth, caramelized onions, toasted bread… and well, yes – the cheese!

FrenchOnionSoup-1We used a mixture of yellow onions and sweet onions to add different flavors to the soup. Chop onions in long thin slices. Try not to cry.

FrenchOnionSoup-2Caramelizing the onions is the longest process of making this soup. You want to do it slow and steady, so the flavors really come out. It takes a little while… but trust me, it’s all worth it. Once the onions are caramelized, add white wine, garlic, a dash of flour to thicken, broth and herbs. Homemade beef broth will produce the tastiest broth, but store bought broth works in a pinch. We added turkey broth we had made from thanksgiving, which was delicious.

FrenchOnionSoup-3Once all the flavors meld together, top with toasted bread and Gruyere cheese and then put in the broiler to melt.

Dig in and enjoy.

French Onion Soup
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1640 calories
89 g
310 g
99 g
104 g
58 g
2320 g
9452 g
26 g
1 g
34 g
Nutrition Facts
Serving Size
2320g
Amount Per Serving
Calories 1640
Calories from Fat 866
% Daily Value *
Total Fat 99g
152%
Saturated Fat 58g
290%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 29g
Cholesterol 310mg
103%
Sodium 9452mg
394%
Total Carbohydrates 89g
30%
Dietary Fiber 11g
44%
Sugars 26g
Protein 104g
Vitamin A
59%
Vitamin C
110%
Calcium
263%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-6 Onions
  2. 2 tbsp Butter
  3. 1 cup Water (more if needed)
  4. 2 tbsp Flour
  5. 1 clove Garlic
  6. 4 cups Beef Broth
  7. 1 cup Turkey Broth
  8. 1 tsp thyme
  9. 1/2 tsp salt
  10. Bread (French Baguette)
  11. Gruyere Cheese
Instructions
  1. Caramelize onions with butter. Cook over low heat, adding 1 cup water 1/2 hour in and let simmer away. After another 15 minutes add more water if needed.
  2. Add 1 cup of white wine. Simmer off until there isn't any more liquid.
  3. Add garlic.
  4. Add flour and mix in to a paste.
  5. Add broth, thyme and salt.
  6. Let simmer.
  7. Toast bread, cut cheese
  8. Ladle soup into bowls, place bread and cheese. Place in a broiler (or oven) until cheese is melted.
  9. Enjoy
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calories
1640
fat
99g
protein
104g
carbs
89g
more
Andrew Bick Photography http://andrewbick.com/

Stuffed Summer Squash

Stuffed_Squash-4These small summer squash from the farmers market were the perfect opportunity to create a tasty stuffed squash meal. There are endless options for stuffing, and we decided to experiment with a sausage and vegetable mix topped with cheese.

Stuffed_Squash-2Scoop out the middle of the squash and layer chopped onion, red pepper, mushrooms and ground pork until the squash is filled. Then pour in a whisked egg, and top with cheese. Bake at 375° for 25-30 minutes.

Stuffed_Squash-3We realized that the egg really made this more of a breakfast meal. The ground pork, veggies, egg and cheese makes it almost like an omelet inside a tasty edible bowl. Perfect for brunch with a side of mimosas.

Stuffed Summer Squash
Serves 2
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365 calories
20 g
161 g
23 g
26 g
9 g
284 g
175 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
284g
Servings
2
Amount Per Serving
Calories 365
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 161mg
54%
Sodium 175mg
7%
Total Carbohydrates 20g
7%
Dietary Fiber 8g
31%
Sugars 7g
Protein 26g
Vitamin A
187%
Vitamin C
66%
Calcium
19%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Small Summer Squash
  2. 1/4 lb ground pork
  3. 1/2 cup Red Pepper
  4. 1/2 cup Onion
  5. 1/4 cup Mushrooms
  6. 1 Egg
  7. Cheese
Instructions
  1. Chop off top and scoop out the center of the squash.
  2. Chop onion, red pepper and mushrooms.
  3. Cook ground pork until done.
  4. Layer onions, red pepper, mushrooms and pork until the squash is full.
  5. Whisk egg lightly and pour in to the squash.
  6. Top with cheese.
  7. Place squash in oven at 375° and bake for 25-30 minutes until squash is tender and cheese is melted.
Notes
  1. Depending on the size of the squash, amounts for filling may need to be adjusted.
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calories
365
fat
23g
protein
26g
carbs
20g
more
Andrew Bick Photography http://andrewbick.com/

Brussels Sprout Salad

Creamy Brussel Sprout Salad-021

We are big fans of brussels sprouts these days and as we pick up our produce at the farmers market we snag brussels sprouts every time they are in season and looking good. There are a few go-to recipes, but we are of course always looking for new ideas so when we stumbled upon this brussels sprout salad we were excited. Pomegranate? Yes. Bacon? Double yes!! We were introduced to this recipe thanks to A Pinch of Yum, and it’s one we will make over and over again. Chop, chop, cook bacon and enjoy!

Brussels Sprouts Salad with Creamy Shallot Dressing
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3872 calories
166 g
116 g
336 g
94 g
37 g
1604 g
3201 g
79 g
2 g
280 g
Nutrition Facts
Serving Size
1604g
Amount Per Serving
Calories 3872
Calories from Fat 2933
% Daily Value *
Total Fat 336g
516%
Saturated Fat 37g
187%
Trans Fat 2g
Polyunsaturated Fat 60g
Monounsaturated Fat 220g
Cholesterol 116mg
39%
Sodium 3201mg
133%
Total Carbohydrates 166g
55%
Dietary Fiber 53g
211%
Sugars 79g
Protein 94g
Vitamin A
112%
Vitamin C
1162%
Calcium
139%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 30-40 brussels sprouts (makes about 4 cups shredded)
  2. 6 slices bacon
  3. 1 cup pomegranate arils
  4. ⅓ cup almonds
  5. ½ cup freshly grated Pecorino Romano cheese
  6. For the dressing
  7. 1 shallot, chopped
  8. juice of one orange
  9. juice of one lemon
  10. ½ teaspoon salt
  11. 1 tablespoon honey
  12. 2 tablespoons Greek yogurt
  13. ⅓ cup oil
  14. up to 2 tablespoons water
Instructions
  1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
  2. Thinly slice the brussels sprouts.
  3. Prep the pomegranate seeds. Finely chop the almonds. Grate the cheese.
  4. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
  5. Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency.
  6. Toss the salad with the dressing and serve immediately.
Adapted from A Pinch of Yum
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calories
3872
fat
336g
protein
94g
carbs
166g
more
Adapted from A Pinch of Yum
Andrew Bick Photography http://andrewbick.com/

Pad Thai with Ridgeback Shrimp

Ridgeback_Shrimp_PlateThis was our first shrimp delivery from Community Seafood, and it arrived with heads, tentacles, eyes…  and the question of “what should we make?”. Ridgeback shrimp was another exciting and slightly intimidating delivery because the shrimp definitely don’t look like they do when you buy them from the store or order them at a restaurant. Proof is above!

communitySeafood-web2This delivery of Ridgeback Shrimp was from a brand new Community Seafood fisherman, Captain Jeff Hepp. If you’re visiting Kitchen305 for the first time, Community Seafood is a terrific ‘ocean to table’ company that supports a southern California fishing community and a sustainable future for seafood harvest. Each week we pick up a selective catch of the week- local, in season seafood from a fisherman in our area.

ShrimpPadThai_PlateWe have been on a Thai food kick, and making Pad Thai was an exciting meal to showcase our Ridgeback Shrimp. We had to make sure we used the shrimp while they are fresh, as the heads were still on when they were delivered. The first step is to cut the heads off the shrimp and peel and devein them. The Pad Thai recipe is pretty simple. It’s really all about prep for this recipe – chop the carrots, cabbage, peanuts, green onions… and then you just need to cook the sauce, rice noodles and shrimp then mix it all together.

We chose to keep it simple to showcase the shrimp, but Pad Thai is very easy to modify. You can make it with a protein such as chicken, or easily make it vegetarian and add some tofu. Bean sprouts and eggs are also a tasty addition, and a squeeze of lime really brings it all together.

Shrimp Pad Thai
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866 calories
110 g
479 g
19 g
64 g
3 g
567 g
5340 g
47 g
0 g
14 g
Nutrition Facts
Serving Size
567g
Amount Per Serving
Calories 866
Calories from Fat 161
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 479mg
160%
Sodium 5340mg
222%
Total Carbohydrates 110g
37%
Dietary Fiber 8g
31%
Sugars 47g
Protein 64g
Vitamin A
255%
Vitamin C
98%
Calcium
32%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 lb Shrimp
  2. 1 package Rice Noodles
  3. 1 Carrot
  4. 1 cup Red Cabbage
  5. 1 Green Onion
  6. 1 tablespoon White Wine Vinegar
  7. 2 tablespoons Fish Sauce
  8. 3 tablespoons White Sugar
  9. Red Pepper Flakes, to taste
  10. Crushed Peanuts
Instructions
  1. In a large pot, bring water to a boil and add rice noodles.
  2. Cook until tender, roughly 4 minutes
  3. Meanwhile, chop the cabbage and green onion. Shred the carrot.
  4. If your shrimp are raw and fresh (with heads and veins), you will need to devein and cook them. They can be boiled or fried in a pan. If the shrimp are precooked, they can simply be added at the end.
  5. In a frying pan over medium heat, add fish sauce, white wine vinegar and sugar. Mix and cook to dissolve the sugar.
  6. Once the sauce has simmered together, add the noodles and stir together.
  7. Add shrimp and mix together.
  8. Serve and top with carrots, cabbage, green onion and peanuts.
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calories
866
fat
19g
protein
64g
carbs
110g
more
Andrew Bick Photography http://andrewbick.com/

Pork Spring Rolls

SpringRolls-1We are always ready for a snack. Dumplings and spring rolls are high on our list, so when we had fresh carrots, purple cabbage and green onion from the farmers market, it was the perfect time to roll up some pork spring rolls.

We chopped, chopped and shredded and were ready to go. Fresh spring rolls are impressive without being too time consuming. They seem trickier than they really are – the whole recipe is actually quite simple and quick.

SpringRolls-3Cook the ground pork with garlic and ginger, then add the cabbage, carrot and green onions and let it sizzle to meld the flavors. It’s tough to stop from just snacking on the filling. But we powered through and saved enough to make spring rolls!

SpringRolls-4We bought wonton wrappers at our grocery store. Perfect little squares ready to be filled, rolled and sealed. Just a dab of water makes the dough sticky enough to seal the edges. These wrappers were small but we could still fold in the corners then roll to create a great little spring roll.

We swiped each side with olive oil then placed them all on a baking sheet lined with parchment paper.

SpringRolls-5The rolls are baked at 350, flipped part way through, until they are golden brown and ready to be devoured.

As major sauce fans, we chose three options: duck sauce, soy sauce mixed with rice wine vinegar, and sweet and sour sauce.
Yum! A perfect side for shrimp Pad Thai.

 

Pork Spring Rolls
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781 calories
24 g
214 g
48 g
62 g
18 g
452 g
314 g
9 g
0 g
26 g
Nutrition Facts
Serving Size
452g
Amount Per Serving
Calories 781
Calories from Fat 432
% Daily Value *
Total Fat 48g
74%
Saturated Fat 18g
88%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 214mg
71%
Sodium 314mg
13%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
22%
Sugars 9g
Protein 62g
Vitamin A
391%
Vitamin C
104%
Calcium
15%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 lb Ground Pork
  2. 1 Cup Purple Cabbage
  3. 1 Cup Carrots
  4. 1 Green Onion
  5. 1 Clove Garlic
  6. Ginger
  7. Wonton Wrappers
  8. Olive Oil
Instructions
  1. Shred carrots, chop cabbage into thin slices, dice green onion.
  2. Cook ground pork over medium heat in a frying pan
  3. Once the pork is cooked, add chopped garlic and ginger.
  4. Add carrots, cabbage and green onion to the pan.
  5. Let cook over medium low heat until the cabbage and carrots are soft, then take off heat.
  6. Preheat oven to 350
  7. Place a spoonful of mixture in the center of the wonton wrapper.
  8. Fold in edges and roll, sealing with a dab of water.
  9. Place the rolls on a baking sheet lined with parchment paper
  10. Lightly coat both sides of all the rolls with olive oil
  11. Bake 20/30 minutes until golden brown, flipping part way through.
  12. Serve with sauce of choice.
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calories
781
fat
48g
protein
62g
carbs
24g
more
Andrew Bick Photography http://andrewbick.com/

Pita Bread

PitasHomeMade

It’s really quite magical how pita bread puffs up, creating that pouch ready to be stuffed full (hint: chicken caesar and buffalo chicken are both a favorite in our house). It’s the same simple recipe as basic pizza dough that we make, but somehow is transformed in to these delicious pitas with air in the middle! We actually doubted ourselves the whole time, fearing they would just turn in to a mini pizza-like-crust (not the worst thing to happen, but still). Then, right before all hope was lost… Puff – our dough became pita bread! 

This recipe from The New York Times is easy to follow for delicious Pita Bread. This recipe is also below so you can whip up a quick batch for dinner. 

 

Pita Bread
Yields 8
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191 calories
34 g
0 g
4 g
5 g
1 g
49 g
296 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
49g
Yields
8
Amount Per Serving
Calories 191
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 296mg
12%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
6%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 teaspoons active dry yeast
  2. ½ teaspoon sugar
  3. 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
  4. 310 grams unbleached all-purposed flour (2 1/2 cups)
  5. 1 teaspoon kosher salt
  6. 2 tablespoons olive oil
Instructions
  1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  3. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  6. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
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calories
191
fat
4g
protein
5g
carbs
34g
more
Andrew Bick Photography http://andrewbick.com/

 

Mussels in White Wine Sauce

Mussels in Wine Sauce-038-Edit

We were excited and slightly nervous when our catch of the week from Community Seafood was Mussels! Another sea creature that we had never eaten and definitely never cooked with. 

Mussels are fascinating. They are tough yet fragile, and it’s strange that although they look like inanimate shells from the outside, these creatures are still alive and if you tap two mussels together you can watch the shells tightly seal! To clean them, scrub the shells roughly against each other in water, and make sure to discard any mussels whose shells don’t tightly shut because this is a sign that they aren’t alive anymore.

Community Seafood includes a profile on each fisherman they use, and our mussels were caught by Bernard Friedman who runs a 25-acre open ocean farm located just up the coast from us. It’s really wonderful to pick up fresh fish at our local farmers market, and also know that we are supporting our local fishermen.

As CSF members, our share dollars become an investment in Bernard’s mussel farm operation, which insures that the mussel population here will remain strong and healthy until our next harvest season.

After a bit of research, we settled on a simple pasta recipe from Epicurious that sounded like it would highlight the Mussels really nicely. Spaghetti Alle Vongole – a quick Italian recipe that combines white wine, garlic, red pepper flakes, parsley and mussels with a simple spaghetti pasta. We chose regular and vegetable pasta to add a little color to the meal. 

This recipe comes together in a snap, and was absolutely delicious. We were pleasantly surprised with our new love of Mussels and are looking forward to enjoying more soon.

Spaghetti Alle Vongole
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1555 calories
147 g
127 g
67 g
77 g
10 g
521 g
1011 g
5 g
0 g
51 g
Nutrition Facts
Serving Size
521g
Amount Per Serving
Calories 1555
Calories from Fat 592
% Daily Value *
Total Fat 67g
103%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 42g
Cholesterol 127mg
42%
Sodium 1011mg
42%
Total Carbohydrates 147g
49%
Dietary Fiber 6g
23%
Sugars 5g
Protein 77g
Vitamin A
30%
Vitamin C
70%
Calcium
13%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 ounces spaghetti
  2. 4 tablespoons extra-virgin olive oil, divided
  3. 1 garlic clove, thinly sliced
  4. 1/4 teaspoon crushed red pepper flakes
  5. 1/4 cup white wine
  6. 1/2 lb Mussels
  7. 2 tablespoons roughly chopped fresh flat-leaf parsley
  8. Kosher salt
Instructions
  1. Bring water to a boil in a large pot. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
  2. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then mussels; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
  3. Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.
beta
calories
1555
fat
67g
protein
77g
carbs
147g
more
Andrew Bick Photography http://andrewbick.com/

Heirloom Tomatoes and Burrata

TomatoBox

We got the most beautiful box of heirloom tomatoes at the farmers market, and wanted to figure out a way to enjoy some of them fresh before we turned the rest into pasta sauce. Welcome, Burrata. Perhaps the most delicious cheese – although it’s hard to choose a favorite when you’re as big of fans of cheese as we are.

In Italian, Burrata translates to buttery which is a perfect description for this rich and creamy piece of cheese heaven. Burrata is a mix of mozzarella and cream, and pairs perfectly with fresh tomatoes and basil.

We included green and purple basil, for an extra dose of color.
A splash of balsamic vinegar tops off this tasty treat. Dig in!

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