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Amelia Islander

Think Spring: additional recipes

Mar 14, 2014 04:20PM
We didn't have room in the magazine for these recipes, but they are no less worth a try. If you have not picked up a copy of the March issue, get one now to try the Asparagus Gougeres recipe on page 72. If you try these, leave us a comment and let us know what you think.

Pasta with Arugula Ingredients 1 lb. pasta of your choice Extra virgin olive oil, about 1/4 cup 8 oz. arugula 8 oz. grape tomatoes 2-3 cloves garlic, minced Crushed red pepper to taste 1-2 cups grated Parmesan cheese Salt and black pepper to taste

Preparation Cook pasta according to package directions and drain when done. In the meantime, while the pasta is cooking, sauté the garlic in olive oil on medium heat until it becomes translucent. Do not brown. Add the arugula and grape tomatoes, and toss until the greens are wilted and tomatoes are hot. Add the drained pasta to the pan and toss lightly, then stir in the cheese, crushed red pepper, salt and black pepper. Serves 4 to 5.

Steamed Artichokes Ingredients Artichokes (one per person) Lemons Butter

Preparation Trim artichokes by cutting off the very top leaves and, using scissors, snip the ends off the side leaves to remove the thorny tips. Trim the stems so there is about an inch left at the base. Place about an inch of water and two lemon wedges in a heavy pot. Place a steamer basket in the pot and place your artichokes in it. Cover, bring water to a boil, and steam the artichokes for about 30 minutes or until tender. Serve with melted butter and lemon wedges. Alternatively, you may serve with your favorite dipping sauce, like aioli or another mayonnaise-based sauce.