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THE RECIPE CORNER
Roasted Carrots with Lemon and Thyme
1 bunch carrots, chopped or left whole
1 tablespoon butter, melted
1 teaspoon olive oil
Juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
5 sprigs of thyme, stems removed
Preheat oven to 425.
Combine the butter, olive oil, salt, pepper, and thyme.
If using whole carrots, place them on a baking sheet and drizzle with mixture. If using chopped carrots, toss them in the mixture, then place on a baking sheet.
Bake until tender - about 15 minutes if chopped, 30 if whole.
Lemon Linguine with Wilted Arugula
Modified from marthastewart.com
Coarse salt and ground pepper
3/4 pound linguine
About 3 cups baby arugula
1 bunch of broccoli, cut into bite-sized florets
Dried fava beans, soaked overnight
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil or butter
3/4 cup grated pecorino or Parmesan cheese, plus more for serving (optional)
Soak fava beans in water overnight. Change the water in the morning and continue to soak them in fresh water. When you are ready to cook them later that day, shell each bean by squeezing it until the inner bean pops out.
Place the inner beans in a pot, cover with water, and boil for about 10 minutes. Keep an eye on them because they turn to mush fairly quickly. Once the fava beans are cooked, drain them and set aside.
Then, bring a large pot of water to a boil and add linguine. Cook about 5 minutes, stirring occasionally. Then add the broccoli for the last 5 minutes, until pasta is al dente, and the broccoli is tender. Drain, reserving some of the water. Rinse the pasta and broccoli with water and return it to the pot and cover with a lid.
Heat a little olive oil or butter in a deep skillet. Then add the garlic and sautee for about a minute. Add in the lemon zest, juice, about ¼ - ½ cup of reserved pasta water, and the arugula. Cook about 1 minute longer, and then turn off the heat.
Pour the arugula mixture over the pasta and add in the cheese and reserved fava beans. Toss and season with salt and pepper. Serve topped with more cheese or olive oil if desired.
*Note: If your fava beans get mushy, they won't be the best in this recipe, but you can use them in Ful Mudammas (Egyptian-Style Breakfast Beans), falafel, or a hummus type dip. You could either add a rinsed can of cannellini beans to this recipe, or just forego the beans completely.
Winter Wheat Berry Salad
Modified from http://www.laurenslatest.com/winter-wheat-berry-power-salad
About 3 cups of carnival squash
olive oil
salt & pepper
1 cup of wheat berries
2 cups vegetable broth
3 cups of greens, such as arugula or spinach
1/4 onion, finely chopped
Juice of 1 lemon
1/4 cup chopped pistachios
1/3 cup crumbled feta cheese
Pierce the carnival squash in a few spots and place on a lined cookie sheet. Bake at 400 degrees for about 30 minutes, or until you can easily cut into the squash. Allow to cool, and then cut in half. Remove the seeds and stringy part and cut the flesh away from the peel. Chop into bite sized chunks and measure out about 3 cups. Place those 3 cups back onto the cookie sheet, drizzle with olive oil and bake about 5 - 10 minutes, until very tender and starting to brown. Remove from oven.
Meanwhile, rinse wheatberries well with water. Drain and place wheatberries and broth in a saucepan. Cover and bring to boil. Reduce to simmer and cook covered for 45-50 minutes or until cooked. Their cooked consistency will be chewy, but not crunchy.
Once the wheat berries and carnival squash are cooked, mix them together in a large bowl. Add in the greens, onion, lemon juice, and pistachios. Toss together and top with feta cheese.
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