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FareShare Gazette -- January 2007 Recipes

Make FareShare Gazette -- January 2007 Recipes at home with Olive Oil, Onion, Salt, Extra Virgin Olive Oil Plus, and Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 4 cup
• 1/4 tsp
• 5 tbsp
• 1 tbsp
• 2 cup
• 2 tbsp
• 1 cup
• 1/8 tsp
• 1/4 tsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Heat oil in a very large, deep skillet over medium heat.

2. 2

   Add onion and saut� 1 minute.

3. 3

   Add salt and saut� 5 minutes longer.

4. 4

   Turn heat to low and continue cooking the onion for 20 more minutes.

5. 5

   Meanwhile, put up a large pot of water to boil for the pasta.

6. 6

   Stir mustard greens, artichoke hearts, and bouillon into onions, and bring to a boil.

7. 7

   Turn heat very low, cover, and simmer gently 5-8 minutes, stirring occasionally from the bottom.

8. 8

   Cook pasta until just tender.

9. 9

   Drain well and transfer to the pan containing the onion mixture.

10. 10

    Stir well over low heat for 5 minutes.

11. 11

    Serve topped with freshly ground pepper and chopped walnuts, if desired.

12. 12

    Heat 1/4 cup of the olive oil in a large saut� pan over medium-high heat until hot.

13. 13

    Add the mushrooms and do not move them until they begin to brown, about 1 minute.

14. 14

    Then saut� until brown all over, about 5 minutes.

15. 15

    Add another tablespoon olive oil if the pan is too dry.

16. 16

    Season with salt and pepper.

17. 17

    Add the garlic and cook quickly until light brown.

18. 18

    Add the thyme, fennel seeds and stock; bring to a boil.

19. 19

    Add the greens, season with salt and pepper; simmer until tender, about 5 minutes.

20. 20

    Meanwhile, bring a large pot of water to a boil and add salt.

21. 21

    Add the pasta and cook until al dente, about 12 minutes.

22. 22

    Drain, refresh quickly under cool running water and toss with the remaining 1 tablespoon olive oil.

23. 23

    Stir the butter into the greens and add the pasta and parsley.

24. 24

    Toss to heat through and add 1/2 cup of the Parmesan (or to taste).

25. 25

    Toss well again and pour onto a heated serving platter.

26. 26

    Dust with another 1 to 2 tablespoon

27. 27

    Parmesan and pass the remaining cheese at the table.

28. 28

    Arrange the sole fillets on the prepared broiler rack, tucking under any thin portions of fish.

29. 29

    Sprinkle the fillets with the salt and pepper.

30. 30

    3. In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets.

31. 31

    4. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets.

32. 32

    Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork.