Grand Food Place

Tender fingerling potatoes nestle between slices of lemon and red onion, chicken thighs and all of ...
Ingredients
8-10 new potatoes, (or other waxy potato) cut into quarters
2 tbsp olive oil
1 tsp kosher salt, divided
2 lbs boneless, skinless chicken thighs

INGREDIENTS

1 cup Spinach chopped(roughly 1/3 of a bunch)
8 oz spaghetti pasta
1/2 cup onion medium-sized; chopped
1 cup tomato chopped
4 cloves garlic chopped
1 tbsp ginger chopped
salt as required
pepper as required
3 tbsp oil or as required(olive oil preferably)
3 cup water
1 tbsp cashew nuts
INSTRUCTIONS


Cut the veggies and keep them ready. Boil water in a saucepan; add a bit of oil and salt so that the pasta doesn't stick together; add the pasta in the boiling water and cook as per the cooking time mentioned in the package instructions. I generally cook for 5-6 mins.

Once the pasta is cooked, strain the water away and keep it aside.

Meanwhile, heat a tbsp of oil in a wok or a pan; add onion and cook until translucent

Add the tomatoes and cook for a couple of minutes.
Add the ginger and garlic and cook for an additional minute.

Add a tsp of cashew nuts to the pan and saute them together.

Once they are cooked, add the chopped spinach and saute it until the spinach wilts and raw smell leaves.

Switch off the heat source and let the sauteed mixture cool down a bit.

Blend them together in a blender or a mixer jar.

Heat the wok/pan with the remaining oil and add the blended mixture, desired salt, and pepper, and simmer for a minute.

Switch off the heat, add the cooked pasta to the spinach sauce and mix well. Optionally you can grate some cashews on top for added flavour and taste.

Spinach pasta is ready to be enjoyed.

Ingredients
½ a bunch of fresh basil
2 cloves of garlic
50 g pine nuts
250 g fresh peas
100 g baby spinach
100 g hard goat's cheese
1 lemon
extra virgin olive oil
600 g dried pasta, in fun shapes
120 g breadcrumbs

Method
Pick the basil leaves, and peel the garlic. Toast the pine nuts in a dry frying pan until golden.
Blitz the peas, spinach, basil, 1 clove of garlic, the pine nuts and 70g of goat’s cheese in a food processor until you have a thick paste. To loosen it a little, squeeze over the lemon juice and a few splashes of oil. If it is still quite thick, add a splash of water until it is spoonable, like yoghurt.
Cook the pasta according to the packet instructions until al dente. Drain in a colander then cool under cold running water to prevent it from cooking any further and going mushy. Return the pasta to the pan, add the pesto and stir well to combine.
Chop the remaining garlic. Heat a splash of oil in a pan, add the garlic and breadcrumbs, then cook, stirring with a wooden spoon, for 4 to 5 minutes, or until the breadcrumbs are crunchy and golden.
Line up 12 clean, empty jam jars or containers and fill them with the pesto pasta. Scatter the breadcrumbs on top then grate over the remaining goat’s cheese. Screw on the Iids and you’re ready for your picnic.

Ingredients
½ a bunch of fresh basil.
2 cloves of garlic.
50 g pine nuts.
250 g fresh peas.
100 g baby spinach.
100 g hard goat's cheese.
1 lemon.
extra virgin olive oil

INSTRUCTIONS


Cut the veggies and keep them ready. Boil water in a saucepan; add a bit of oil and salt so that the pasta doesn't stick together; add the pasta in the boiling water and cook as per the cooking time mentioned in the package instructions. I generally cook for 5-6 mins.

Once the pasta is cooked, strain the water away and keep it aside.

Meanwhile, heat a tbsp of oil in a wok or a pan; add onion and cook until translucent

Add the tomatoes and cook for a couple of minutes.
Add the ginger and garlic and cook for an additional minute.

Add a tsp of cashew nuts to the pan and saute them together.

Once they are cooked, add the chopped spinach and saute it until the spinach wilts and raw smell leaves.

Switch off the heat source and let the sauteed mixture cool down a bit.

Blend them together in a blender or a mixer jar.

Heat the wok/pan with the remaining oil and add the blended mixture, desired salt, and pepper, and simmer for a minute.

Switch off the heat, add the cooked pasta to the spinach sauce and mix well. Optionally you can grate some cashews on top for added flavour and taste.

Spinach pasta is ready to be enjoyed.