Monthly Archives: April 2013

Farfalle Pasta “Giardeniera” (Gluten Free option)*

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Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

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Quinoa with Swiss Chard & Toasted Pignoli Nuts

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Quinoa with Swiss Chard & Toasted Pignoli Nuts

2 Spanish onions diced

1 teaspoon fennel seeds

1 teaspoon red crushed pepper

2 tablespoons garlic powder

1 teaspoon black pepper

2 cups quinoa

3 cups vegetable broth

3 to 4 cups swiss chard cut into medium pieces

1/2 cup toasted pine nuts pignoli

3 tablespoon olive oil

1 teaspoon Maldon salt

1/3 cup of Maple vinegar

Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.

Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.

Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .

After quinoa is cooked and cooled off.

Finish off by adding:

1/2 cup of maple vinegar **

or

Make your own

Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .

** Dean n Deluca