Recipes

Hello all! Some of us really loved this pasta recipe originally from Hello Fresh, but slightly adjusted! You can find the original here at this webpage: 

https://www.hellofresh.com/recipes/silky-sicilian-mushroom-penne-5e39c13ff1e8243dda35c94f

This recipe makes 4 servings and takes about 35 minutes to prep and cook!

Ingredients:

2 Zucchini

2 Summer Squash

8 oz of Grape Tomatoes

1 Lemon

1/4 oz Chives

12 oz of Penne Pasta

1 TBSP of Italian Seasoning

2 cups of Chicken Stock

8 Tbsp of Sour Cream

1/2 cup of Parmesan Cheese

Get out:

• Large pot
• large pan
• Medium bowl
• Strainer
• Whisk
• Salt
• Black Pepper
• Olive Oil (1 TBSP)
• Butter (3 TBSP)

Instructions:

1. Prep

• Bring a large pot of salted waterto a boi. Wash and dry produce.
• Trim and quarter Zucchini and Summer Squash lengthwise; cut crosswise into 1/2-inch thick pieces. Halve tomatoes. Mince chives. Quarter lemon.

2. Cook Zucchini

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.
• Transfer to a medium bowl.
• Clean pan.

3. Cook Pasta

• Once water is boiling, add penne to pot. cook, stirring occasionally, until al dente, 9-11 minutes.
• Reserve 1 cup pasta cooking water, then drain.

4. Make Sauce

• While penne cooks, heat 1 TBSP butter and a drizzle of olive oil in pan used for zucchini over medium-high heat. Add tomatoes and season with 2 tsp Italian Seasoning, salt and pepper. (Use the rest of the Italian Seasoning as you feel necessary) Cook, stirring, until tomatoes are softened, 2-4 minutes.
• Stir in half the chives and juice from half the lemon
• Reduce heat to low, then stir in chicken stock and reserved pasta water.
• Whisk in sour cream; season with salt and pepper.

(Tip: Cook and add chicken to add more protein!)

5. Finish & Serve

• Add zucchini, summer squash and drained, cooked, penne to pan with sauce; stir to combine.
• Stir in 2 TBSP Butter until melted.

TIP: If necessary, add more pasta cooking water a spash at a time until pene is coated in a creamy sauce.

• Divide pasta between bowls. Sprinkle with parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Like Fried Pickles... but different!

Slice each Zucchini in 1/4 in slices and oil a pan. Dip each side of zucchini in the oil and line up.

Sprinkle some salt, garlic powder, parsley and paprika, then back in your broiler or overn at the highest temperature until they're slightly crispy but still soft.

Serve! It's absolutely delicious and would be great with a bit of ranch or other dipping sauce!

Beef marinade:

3/4 pound flank steak sliced thin

1/2 tsp soy sauce

1/2 tsp rice wine or rice wine vinegar

2 tsp canola oil

1/2 tsp cornstarch

1/4 tsp sugar

1/2 tsp kosher salt

For the sauce:

2 T water

1 tsp sesame oil

2 tsp oyster sauce

1 tsp soy sauce

1 tsp cornstarch

For the stir fry:

Rose Creek Farms Stir Fry Pack

2 Tsps canola oil

2 whole shallots sliced thinly

8 cloves of garlic chopped coarsely

Cooked white rice for serving

1. Combine beef and marinade ingredients. Mix well and let stand for 30 minutes

2. Combine sauce ingredients in a small bowl and set aside

 3. Add 1 T of oil to wok and heat over high until smoking. Add beef and spread into an even layer, cook until beef on one side without moving until browned (roughly 1 minute). Continue to cook, stirring for 2 minutes. Transfer to a bowl and wipe wok clean

 4. Add 1 T of oil to wok and heat until smoking. Add shallot and garlic, cook until softened (1 minute). Add stir fry pack, season with salt and cook until vegetables are tender.

 5. Return beef to wok, add sauce ingredients and cook, stirring, until sauce is thickened (about 1 minute). Transfer to bowl and serve over white rice immediately.