Yummy dinner!
This was delicious!
Garlic Chick Peas and Mustard Greens
2 tbsp. extra-virgin olive oil, 2 turns of the pan
6 cloves garlic, crushed
1 lb. trimmed mustard greens, coarsely chopped (can substitute other greens, such as spinach)
Salt and pepper
1 c. vegetable broth
1 (15 oz.) can chick peas, drained
Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add vegetable broth to the pan. Bring broth to a boil. cover pan, reduce heat to simmer and cook greens 7 to 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with stewed greens. Adjust salt and pepper and serve.
Spaghetti with Shredded Zucchini, Garlic and Parmesan
2 small to medium zucchini
1/4 c. extra-virgin olive oil, 4 turns of the pan
4 cloves garlic, chopped
Salt and freshly ground black pepper
1 lb. spaghetti, cooked al dente (can substitute any kind of pasta)
1/2 c. grated Parmigiano or Romano
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
Heat a large skillet over moderate heat. Add olive oil to the pan. Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Garlic Chick Peas and Mustard Greens
2 tbsp. extra-virgin olive oil, 2 turns of the pan
6 cloves garlic, crushed
1 lb. trimmed mustard greens, coarsely chopped (can substitute other greens, such as spinach)
Salt and pepper
1 c. vegetable broth
1 (15 oz.) can chick peas, drained
Heat a skillet over medium heat. Add oil and crushed garlic. Saute garlic in oil 2 minutes, then add greens. Turn and wilt greens in garlic oil and season with salt and pepper. Add vegetable broth to the pan. Bring broth to a boil. cover pan, reduce heat to simmer and cook greens 7 to 8 minutes in broth. Uncover the pan. Add chick peas to the pan and combine with stewed greens. Adjust salt and pepper and serve.
Spaghetti with Shredded Zucchini, Garlic and Parmesan
2 small to medium zucchini
1/4 c. extra-virgin olive oil, 4 turns of the pan
4 cloves garlic, chopped
Salt and freshly ground black pepper
1 lb. spaghetti, cooked al dente (can substitute any kind of pasta)
1/2 c. grated Parmigiano or Romano
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
Heat a large skillet over moderate heat. Add olive oil to the pan. Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.