Meatless Monday - Nut Free Sunflower Seed Pesto

It's that time again - Meatless Monday. This week we challenged ourselves to not only prepare a meat-free dinner, but to make a popular vegetarian pasta preparation nut-free too. Pesto is a great way to use leftover Herbs and Lettuces, and part of what makes Pesto amazing is the addition of Nuts in most, if not all, traditional recipes. That's why it's a risky proposition for the allergic, unless, of course, you make it yourself. 

Campanelle with Nut-Free Sunflower Seed Pesto, Photo: NK 

While you'll normally find Pignoli (aka Pine Nuts) in Pesto, other Nuts like Almonds, Walnuts, and even Pistachios are popular choices these days. This is all well and good, unless you have a nut allergy, as many do, sadly, in rapidly increasing numbers. While the reason behind the statistical spike in food allergies noted over the past few decades is the subject of much scientific debate, we can all agree that everyone should be able to safely enjoy such a popular dish. 

Today's clever nut-free Pesto achieves much of the nutty and herbacious deliciousness you find in the original version, without making it inaccessible to those with nut allergies. The secret ingredient is Sunflower Seeds (just be sure you don't have an allergy to seeds before you try it). 

After some experimentation, I came up with an easy version drawing from a recipe for Nut-Free Arugula Pesto I adapted out of Bon Appetit Magazine,  Although the original recipe recommends soaking the Sunflower Seeds overnight, we prepared ours without doing so and the result was still great. If you have the time and forethought, absolutely soak them. The Seeds have a slightly toothier texture when not soaked, but the food processor you use will ensure that the bits of crunch are very small. I happen to like the texture that we achieved. Soaking the Seeds may also help release some additional flavor, but again, we were very happy with the result of our 10 minute version.

Finally, because I simply can't fathom Pesto without a healthy dose of grated Parmigiana Cheese blended in, our version incorporates it to round out the brightness of the Lemon Juice and Zest, while blending with the aromatic Basil and peppery Arugula. 

Campanelle (pictured above) is an awesome pasta shape for Pesto. The name refers to the pasta's "bell" shape, and the wavy edges capture the Pesto perfectly and evenly. Whatever pasta you choose, I am sure you'll enjoy this nut-free favorite whether or not you're on a special diet. Now let's Mangia! 

Nut-Free Sunflower Seed Arugula Pesto
Serves 4, enough for 1 Pound of Pasta
Adapted from Bon Appetit

Ingredients:  1/4 Cup Raw Shelled Sunflower Seen
1 Cup of Basil, packed (a few sprigs set aside for garnish)
1 Cup of Arugula or Baby Arugula, packed
1 teaspoon freshly grated Lemon Zest
2 teaspoons Lemon Juice
1 small Garlic Clove
1 teaspoon of Honey or Light Agave
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmigiana Cheese
2 large pinches of Kosher Salt

Method:  1. Blend all the ingredients together in a a food processor until smooth. 
2. Toss right away with cooked Pasta that is has been boiled in well-salted water. Taste for seasoning and add a little Salt if needed.
3. Serve with extra Parmigiana and a Basil garnish and enjoy! 

Meatless Monday - Pappardelle With Summer Squash & Arugula

Hot on the heels of a fun-filled summer weekend, Monday can be a cruel mistress indeed. The good news is that you can always lift your spirits by serving up a delicious and easy meal in minutes. As you know, we try to make *many* of our Monday dinners meatless, and yesterday was no different. We tossed together a very tasty farmers market-sourced veggie pasta using a recipe from my latest Food & Wine Magazine as inspiration.

It combines thinly sliced Summer Squash and Zucchini with Arugula Pesto. Finish with Parmigiano-Reggiano cheese and you have yourself a much better Monday.

Pappardelle With Summer Squash & Arugula, Photo: NK

I lightly adapted the original dish both for ease (I had no desire to take out and later have to clean my food processor to create the Arugula Pesto component) and to make it nut free. Can you have a nut free pesto? Sure. In most cases, cooks will substitute seeds (Sunflower being a popular choice). I didn't even bother to add a nut-stand-in and, happily, the taste was just lovely anyway. If you want to be technical, you could call this dish a crudaiola, as all the vegetable ingredients that top the pasta are uncooked. 

Before we start, here's why I love this recipe and the adaptation I created:

IT'S FAST- Pappardelle is an egg-based pasta (though the shape is sometimes seen in egg-free format). If you've ever added Egg Noodles to a stew, you know that they cook in 3 or 4 minutes. It's the same idea here, making an already fast recipe (neither the Zucchini or Squash are cooked) even speedier. Note: If you can't find Pappardelle and opt for a more ubiquitous pasta, Fettucine (another wide and long noodle), would be a perfectly fine choice. 

IT'S A ONE POT MEAL- After you drain the pasta, use the same pot to toss all the ingredients together. 

IT'S MEATLESS MONDAY APPROVED

and finally, NO ELECTRICAL APPLIANCES NEEDED. I make hand cut pestos (with or without nuts) all the time because they are a great, rustic way to get the Pesto experience without having to clean yet another kitchen appliance (not that it's such a big deal, but you know, sometimes you just aren't in the mood). 

NOTE: If you happen to own a mandoline you'll be able to make very thin, uniform slices quite easily, but if you prefer to cut by hand, that would be just fine too ( I recommend cutting the long ribbons of Squash and Zucchini into halves or thirds if they do not end up as thin as you would like). This basic slicer or "handheld mandoline" is a useful and very economical tool to have in your kitchen. Another option would be to use a vegetable peeler to shave off thin slices.

Ok - here we go. 

Pappardelle With Summer Squash & Arugula

Lightly Adapted from Food & Wine 

Serves 4

Ingredients:
4 Cups Packed Baby or Regular Arugula Leaves

1/2 Cup Extra Virgin Olive Oil + more for drizzling

1 teaspoon finely minced Garlic (or passed through a garlic press) approx. 2 large Cloves

1/2 Cup Freshly Grated Parmigiano Reggiano Cheese + a few shavings for garnish

Coarse Sea Salt

Black Pepper

1 medium Zucchini and 1-2 medium Yellow Squash, very thinly sliced lengthwise on a Mandoline or by hand. Alternately you can use a large vegetable peeler to create thin ribbons (point away from your hand).

3 Tablespoons Freshly Squeezed Lemon Juice 

Zest of 1 Lemon 

Method:
1.This comes together quickly, have you prepped all your ingredients as above?  
Slice all vegetables, mince the Arugula as small as you can and crush or finely mince the Garlic. Zest and juice the Lemon and grate the Parmigiano Cheese.

2. In a large pot of well-salted boiling water, cook the Pappardelle according to package directions until just al dente. Turn the flame off and drain the pasta, reserving a few Tablespoons of the pasta water, and return drained pasta to the pot. 

3. Add the minced Garlic to the Oil and stir. Sprinkle the Minced Arugula all over the pasta, tossing as you go. Add the Squash and Zucchini Ribbons and toss again. Drizzle the Oil and Garlic over it all and continue to toss. Add the Lemon Juice and Lemon Zest. Toss. Finally, incorporate the Parmigiano, folding into the Pasta as you go. Use the reserved Pasta Water if you'd like a looser. Taste and then season to your liking with Coarse Sea Salt (I like to use French Grey Salt) and ample Black Pepper. Serve immediately with an extra sprinkle of Parmigiano. Enjoy!!!

Italian Pasta Classics - Fusilli Puttanesca

Happy New Year! It will shock no one that we resolve to cook and, more importantly, eat even more great food in 2015. I hope you'll come along for the ride. To this end, it is time again for Italian Pasta Classics, and this week, we are exploring one of most storied sauces Southern Italy has ever given us - Puttanesca. It also happens to be one of my top five favorite pasta preparations of all time - capers, olives, anchovies - I ask you, what's not to love!?  Now to the name, oh, the name. Yeesh. Puttanesca means, how to put this, in the style of the... not-so-nice-word for practicers of the proverbial "oldest profession." The more you know, as they say. 

Puttanesca Sauce, Photo: NK 

There are various accounts of origins of this deliciously easy dish. Probably the most ubiquitous is the anecdote that Pasta Puttanesca was something quickly thrown together from common pantry items, thus making it the ideal sustenance for these working women in between appointments. For my own part, I was surprised to learn that the dish, or at least the name, is relatively young. Several sources trace it only as far back as the middle of the 20th century (figures, right?).  As food lore goes, the popularly accepted story of Puttanesca is pretty well known, however I recently read a very interesting article that posited that despite the name, the dish may not have had much to do with sex workers at all. The author aptly notes that "Sex workers aren't the only people who appreciate quick, aromatic meals." Her theory on the origin has been batted around before, though less often. Check out the full article here. As you will note, there's not to an exact recipe for this dish conceived in imprecision, but I invite your to try our favorite iteration of it today. What you do after you eat it is most definitely your own business. Enjoy! 

Fusilli Puttanesca
Serves 4 as an entree 

Castelvetrano & Gaeta Olives, Photo: NK

Lightly Adapted from Lidia Bastianich
Ingredients:
1 35 Ounce Can whole San Marzano Tomatoes 
1 Pound Fusilli
3 Tablespoons Olive Oil plus more for drizzling
3 Large Garlic Cloves, smashed
1 Cup Gaeta or similar Olives
3/4 Cup Castelvetrano Olives, or other meaty, firm and bright green variety such as Cerignola
5-6 high quality Anchovy Fillets
1/2 Cup Italian Parsley, chopped
1/4 Cup Capers, rinsed
1 teaspoon Crushed Red Pepper
Toasted breadcrumbs (if you need a topping, but not usually necessary)

Method: 
1. Start a large pot of salted water boiling for the pasta. Add the Fusilli as soon as it comes to a boil and cook for 9 minutes for al dente. 

A sauce that is both gorgeous & flavorful, Photo: NK

2. Pit the Olives by smashing them with a heavy, flat object such as the bottom on the pan and removing the pit. Coarsely chop the Olives and set aside.

3. In a very large skillet, heat the oil over a medium flame. Add the Garlic Cloves and cook, stirring, for 2 minutes until they begin to brown. Place the Anchovies in the pan and break the up a bit using a wooden spoon. Add the Olives and cook 2 more minutes until they sizzle. Add the Tomatoes along with their juices and mash them using a potato masher until the large chunks are broken up. Add the Crushed Red Pepper.

4. Allow sauce to boil and then lower the heat to where it stays at an energetic simmer. Cook for 5 minutes and add the Capers. 

5. By this time your pasta should be done. Drain it through a colander and add the pasta to the skillet containing the sauce. Turn up the flame to medium and add the Parsley. Stir. Remove skillet from the flame and check for seasoning (a very little bit of salt may be needed) and serve! 
**Special thanks to Cousin Julie for the delicious homegrown and hand canned tomatoes!! 

Italian Pasta Classics - Cacio e Pepe

For the latest edition of our recurring series of essential Italian Pasta recipes (check out the first and second installments here), we are making possibly the simplest and most purely satisfying dish of them all - one that hails from Lazio region where you find the Eternal City of Rome: Spaghetti Cacio e Pepe or Spaghetti with Cheese and Pepper. 

Cacio e Pepe, a simple comfort food for your Italian Table, Photo: NK

Rome is known for its often rich and decadent (yet simple) pastas. Other traditional sauce preparations include the ever-popular Amatriciana, Gricia, and perhaps the most well known of the bunch, Carbonara. We enjoyed them all immensely during our gorgeous family trip to Rome just last year. What I wouldn't give to relive that week right about now!

Luckily, another flavorful pasta from Italy's Lazio region is just minutes (and less than 4 ingredients) away. Cacio e Pepe is a comfort dish that is packed with flavor thanks to Pecorino (sheep's milk) Cheese and spicy and freshly crushed black Peppercorn. Think of it as a stripped down Carbonara. 

Crush the peppercorns right before cooking, Photo:NK

But first things first - It's important to note that true Cacio e Pepe will have absolutely no oil, butter, or milk. Then how do you achieve the creaminess that makes this dish so effortlessly decadent? It's all in the execution. 

For a few pointers on how to perfect this exquisitely simple, rustic plate, we turn to Lidia Bastianich, who is, in my mind, a trusted source for all things authentically Italian.

Image and below text courtesy of Lidia's Italy

Spaghetti Cacio e Pepe
Adapted from Lidia Bastianich
Serves 4 adults as an entree, 6 as an appetizer course

Ingredients:
2 Cups of high quality Pecorino Romano Cheese (Lidia recommends a middle-aged Pecorino if possible, aged 8-10 months)-freshly grated from a wedge of cheese (usually at least 8-10 Ounces) plus more for garnish

2-4 teaspoons (by taste), Black Pepper. (Preferably whole Peppercorns crushed with a mortar and pestle or heavy object, or ground in a grinder). Of course, if you are pressed for time, pre-ground pepper is fine - the fresher the bottle the better. You can always add more pepper at the end - very peppery is a good thing! (Tip: I use a slightly lighter touch when serving kids but then add extra pepper to mine once it's on the plate.)

1 Lb fine quality dry Spaghetti - De Cecco brand  - in my opinion - is the the best commercially available dry pasta out there

Salt  (I like finely ground sea salt or Himalayan Pink Salt if you have it - but regular table salt works just fine!

It's all in how you mix it, Photo: NK

Method:
1. Prepare all your ingredients while water is boiling or before - crush the Pepper, grate the Pecorino, find your heatproof bowl, set out your Salt.

2. Set a pot of well salted water to boil.

3. Cook Spaghetti according to package directions, making sure it's al dente.
As pasta comes close to cooking, warm a large and heavy heat proof bowl. You can do this by ladling some hot pasta water into it and discarding just before you begin to use the bowl. Do not drain the pasta. 

4. Once Pasta is cooked (go for perfectly al dente, not more), use tongs to grasp it and transfer it to the warmed bowl, holding it over the pot to drain for a minute. 

5. Now, immediately add the grated Pecorino to the bowl right away, tossing the pasta quickly as you can, and continually sprinkle in the Pepper. As you toss using your tongs, add a tablespoonfuls of Pasta Water one at a time to moisten the Spaghetti and allow the Cheese to blend nicely. It should look a little creamy, not watery. Finally, add a big pinch of salt and give it a toss. Taste and add a little more if needed. To serve, you can grate a little extra cheese on top if you like and place more Pepper on the table as well. Serve immediately and very hot.
Buon appetito! 

In Season: Fava Beans - Gemelli With Fava & Frisee

Meatless Monday is here again and we are using it as an excuse to check out a seasonal specialty, the delicious Fava Bean. Also known as Broad Beans, Favas are a favorite in many corners of the world, but they are notably well loved by my ancestral people, the Italians. Since we often enjoy Meatless Monday with the help of vegetarian pasta preparations, it only seemed right that these herby, firm, green beans be served atop our favorite starch. We were very happy with the result - a garlicky, spicy and lemony mix of flavors that play off the more delicate Fava flavor. Gemelli Is a fun pasta shape with great texture, but any short, curly pasta will do. 

Gemelli With Fava Beans, Frisee, Chili & Lemon, Photo: NK

Some folks describe prepping Favas as a labor of love. They aren't entirely wrong either. Favas are easy to handle but they definitely they take a little time and doing. Never seen a Fava before? Well they look like this when you buy them: 

Fava Beans, before preparation, Photo: NK 

To prepare, pop the Fava Beans out of their pods (as pictured below) and blanch them in boiling water for 30 seconds. Drain Beans immediately

Shelled Favas with waxy skin still on, Photo: NK

under cold water. Taking each individual bean in your hand, carefully slit the waxy outer skin and pop the inside of it out, trying to keep the interior bright green bean whole. Discard the waxy layer. 

Alternately you can actually eat the waxy outer skin, as it doesn't taste badly at all, but when I have the time, I prefer to unsheath the bright green inside, time consuming though it may be! 

It's also worth it to note that this dish tastes fantastic at room temperature and would make a great, innovative pasta salad for your next summer get-together if you so choose. 

Let's get down to the business of building today's satisfying meatless meal. 


Gemelli With Fava Beans & Frisee
Serves 4 

Ingredients: 
1 Pound Fava Bean Pods, shelled and waxy skin optionally removed (read above)
1 Pound Gemelli or other short, textured pasta
1 medium-sized, moderately spicy Red Chili, (or hot pepper or your choice) minced. (*I like to leave the seeds in but you can omit if you are spice averse)
2 large Cloves of minced Garlic

Frisee, Photo: NK 

Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 small head of Frisee Lettuce, chopped
15 Kalamata Olives, pitted and chopped 
2 Tablespoons Olive Oil, divided
1 Tablespoon Salted Butter
Salt 
Black Pepper
Grated Pecorino Romano Cheese

Method: 

1. Prep and chop all ingredients above. 

2. Meanwhile, set a pot of salted water to boil for the pasta. Prepare pasta according to package instructions. Once it is in the boiling water, begin step 3. 

3. In a large skillet over medium low flame, melt one Tablespoon of Butter with 1 Tablespoon Olive Oil. Add the Garlic and sauté 1 minute until fragrant. Add the Chili and sauté another minute. Add the chopped Frisee to the skillet and stir as it wilts a bit, just 2-3 minutes. Turn off the heat. 

4. Season the Frisee with a few turns of Black Pepper and about 3 generous pinches of Salt. Stir. Add the Lemon Zest and Lemon Juice to the Frisee and stir. 

5. By this time, your pasta should be close to done. When it is finish, drain it through a colander and add the Gemelli to the skillet with the Frisee. Sprinkle with chopped Olives and toss Pasta together gently with the vegetables, add add the remaining Tablespoon of Olive Oil. Taste for seasoning and add about 1/4 teaspoon of Salt if you feel it is needed.

6. To serve, plate pasta and sprinkle with Fava Beans and optional Pecorino Romano Cheese. Enjoy! 

For The One I Love - Gnocchi Piselli + Spring Herbs & Brown Butter

Today's spring pasta dish came to be thanks to an impromptu date night my husband and I had last week - a lovely evening dining at a charming, rustic Italian restaurant called Peasant in NYC's Nolita. While I savored an exceptional plate of cavatelli with broccoli rabe and sweet sausage, the mister was enjoying some very fluffy potato gnocchi with seasonal greens, fresh, plump spring peas, herbs, and a touch of rich brown butter. 
                                                   I was inspired. 

Gnocchi Piselli With Mint, Parsley & Brown Butter, Photo: NK

Our date continued with a long stroll through the West Village past some old haunts and even the church where we were married nearly four years ago. 

Photo Credit - Cody Raisig Photography

Whether it was the warm breeze or the waning glow of late spring sunlight barely hanging on at dusk, the evening, at least for me, was kinda magical. Pleasant thoughts of how so much can change in a short time frame flooded my mind, along with nervous apprehension for the new and exciting chapters that lay ahead. But most of all, I found myself silently giving thanks for the person I was walking beside, the special guy reliving all these great memories with me, block by block.  

One bag of gnocchi later, and I was ready to create something springy and delicious as an homage to that memorable night, and of course to feed my favorite diner, who by this time was looking a bit forlorn with hunger. Lucky thing that this meal would be ready in about 15 minutes! I had decided to play off the deliciously simple Italian comfort classic that my mom used make me all the time - Pasta Piselli, or pasta with peas (and sometimes ham or pancetta), one of many happy food memories made possible by my mother. 

I hope you enjoy my Gnocchi Piselli with Herbs and Brown Butter. It's sort of a rustic, hand-minced, deconstructed pesto that includes bright green peas and a little brown butter rather than oil. My husband helped me come up with what I think is the pretty clever move of flash-warming the frozen peas as you drain the pasta water through a colander (resulting in even more time savings).  To finish, I added a smattering of pignoli nuts plus some grated Parmigiana cheese. And there you have it - Delicioso! if I do say so myself.

Gnocchi Piselli With Spring Herbs & Brown Butter
Serves 2  
Ingredients:
1/2 Pound Potato Gnocchi (or pasta of your choice! Orecchiette works well) 
2 Tablespoons Salted Butter
1/4 Cup loosely packed Mint Leaves + more for garnish 
1/2 Cup Loosely packed Parsley
1 Cup Frozen Organic Peas
1 Tablespoon toasted Pignoli Nuts, Optional
Grated Parmigiana Reggiano Cheese, Optional 
Salt & Pepper 

Method:
1. Bring a pot of salted water to a boil for the Gnocchi. 

2. As the water boils set 2 Tablespoons of Salted Butter into a medium sauté pan over medium flame. Allow butter to melt undisturbed until it becomes golden and brown solids begin to form. Swirl it carefully and turn off the flame.

3. Combine Mint and Parsley on a cutting board and chop them into the finest mince you can muster. Practice those knife skills!

4. When water comes to a boil add the Gnocchi and allow to boil until the Gnocchi float to the top of the water. Time the cooking, and two minutes before the Gnocchi should be done, add the Frozen Peas! They will unfreeze and tenderize in the pasta water. 

5. Set aside a little bit of pasta water in a cup, then gently pour finished Gnocchi and Peas through a colander in your sink. 

6. Next, put a very low flame under the pan with the brown butter. Carefully pour the Gnocchi and Pea mixture over the brown butter. Sprinkle all over with the minced Parsley and Mint, and toss the pasta gently until evenly coated with butter and herbs.

7. Add a few shakes of Salt and some Black Pepper.

8. Plate the Gnocchi and top with optional add ins such as: a sprinkle of toasted Pignoli Nuts (or Pistachios would be great too) and grated Parmigiana Reggiano. Garnish with Mint Sprigs and enjoy!

Meatless Monday (De Mayo) - Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca

Grape Tomato Salsa Fresca - easy, light & fast! Photo: NK

Sluggish Monday or not, you probably know by now that in our house, we'd never let Cinco De Mayo pass unnoticed (do take a look back at our 2012 and 2013 Mexican-inspired food celebrations). 

We're skipping the margaritas this year (let's call it our half-hearted attempt to behave like model citizens a few weekdays), and streamlining recipe prep work more than usual because, well, after a weekend, it takes us a bit more effort to get in the swing of things. 

Still, we're in a celebratory mood for a few reasons, one of which being that just last week, Neurotic Kitchen took great pleasure in receiving the official seal of approval from MeatlessMonday.com. This wonderful internet destination for all things meatless noticed our frequent participation in the eponymous movement, and for that, we're grateful. Needless to say, we're even more eager to continue to support this important health initiative and will look forward to creating many more Meatless Monday dishes to share with you. So today's question was, could Cinco De Mayo be yummy minus meat? The answer - a resounding si! 

Easy Veggie Quesadillas With Grape Tomato Salsa Fresca, Photo: NK

To achieve our meatless mission, we whipped up a fast and super light salsa fresca to go with simple (just 5 ingredients) yet delicious veggie quesadillas made with a quick black bean mash, avocado, and baby spinach. Some melty white cheddar seals this tasty, handheld package up in no time flat. We tried to keep our ingredients as wholesome and clean as possible, and you'll find this dish to be kid friendly too. We hope you enjoy! 

Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca
Adapted from Epicurious
Serves 4 - about 3 slices of quesadilla each

Ingredients:
For the Quesadillas:
15 Ounce Can Organic Black Beans, rinsed well and drained
1 teaspoon Cholula or similar vinegary hot sauce
1 Avocado, cut into thin slices
About 2-3 Ounces Baby Spinach (we like to buy pre-washed for ease of use)
1 Cup Light (low fat) White Cheddar, grated, or similar cheese
4 Large 10-inch Whole WheatTortillas or Wraps (like La Tortilla Factory 100 calorie wraps)
Sliced Jalapeños - optional

For the Salsa Fresca:
1/4 Cup Chopped Cilantro, plus more sprigs for garnish
About 2 Cups Organic Grape Tomatoes, sliced into thirds or fourths
1.5 teaspoons fresh Lime Juice 
1/4 cup chopped Red Onion
1/4 teaspoon Cumin
1/4 teaspoon Salt 

Method:
1. Mix up the Salsa Fresca ingredients in a medium bowl. Toss well and set aside.

Assembling the Quesadillas, Photo: NK 

2. Prepare the black bean mash by pouring beans into a medium bowl and adding the hot sauce. Now lightly mash them with a large spoon. They should be somewhere in between smooth and chunky. Mix well. (NOTE- if you omit the hot sauce for any reason you must remember to season the black bean mash with some salt. The hot sauce places a significant role in imparting more flavor to the beans).

3. Heat a large skillet or grill pan over medium high heat. To assemble the Quesadillas, lay out 4 tortillas on a clean surface. Spread each tortilla with one quarter of the black bean mixture (don't spread beans all the way to the edge or they will spill out), then add 1/4 of the avocado slices to each tortilla. Now add a handful of spinach leaves to each tortilla, and finish with about 4 tablespoons of grated cheese per quesadilla. 

4. Fold quesadillas carefully in half and apply some pressure with your hands. Cook them 2 by 2 on the hot skillet (or more at a time if you have room) allowing them to grill on each side for 2-3 minutes before flipping. The quesadillas should brown nicely but not burn (some grill marks will appear as well). Press them down with a spatula to help the cheese melt and seal. Remove quesadillas to a cutting board and allow to cool slightly. Slice into 3 triangles a piece using a serrated knife and plate. Serve with Salsa Fresca, sprigs of cilantro, a sprinkling of sliced jalapeños and, of course, extra hot sauce. Enjoy! 

Asian-Inspired Meatless Monday - Fast Veggie Soba + Garlicky Greens

We may be omnivores here at Neurotic Kitchen but we sure talk a lot about Meatless Monday.  I mean it when I say that vegetables are truly among my favorite foods.  Just look at how I feel about the onion! I don't know about you but after a weekend of excess, a meatless meal always seems like a great idea. All the better if it happens to be flavor packed and incredibly easy. Today's Asian-Inspired Meatless Monday includes a fast-as-heck main course of healthy Soba Noodles with raw veggies and nuts, followed by a foolproof side dish of garlicky greens kissed with Asian flavors.  

A Raw Veggie Soba Noodle Dinner that comes together in minutes, Photo: NK

Both courses are also easily customized to your tastes and definitely lend themselves to your imagination. Master the method and the have a blast putting your own spin on things. With dinner ready in far less than a half hour, you'll have plenty of time to think up next time's new and exciting menu additions sans meat! Enjoy… 

Easy & Quick Raw Veggie Soba
Serves 3-4 

Noodle Ingredients:
8 Ounces Soba Noodles
1/3 Cup Slivered Almonds, toasted until golden
4 Scallions, slice 1/4 inch thick, both green and white parts
1 large Carrot, peeled and julienned or sliced into very thin coins then roughly chopped

Sauce Ingredients:
2 teaspoons Ground Ginger (or a Tablespoon fresh Ginger)
Zest of 1 Lime
2 Tablespoons Lime Juice
2 Tablespoons Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
5 Tablespoons Canola or Grapeseed Oil 
1 Tablespoon Soy Sauce (plus extra if desired)

Method:
1. Mix sauce ingredients together in a small bowl and set aside. 
2. Boil water for Soba Noodles. Once boiling, add noodles and cook for 4 minutes (they should remain al dente) before draining. 
3. Return drained noodles to pan and toss in Carrots, and Scallions and then combine everything together with sauce. Plate the Soba Noodles and top with Toasted Almonds. Serve with extra Soy Sauce on the side if desired. 

Next up, a delicious Asian veggie side that works with all types of greens and is ready in minutes. We like Bok Choy so we decide on that, but you could certainly use Chinese Broccoli, Chard, or even Mustard Greens. The sky's the limit and the results of this easy cooking method won't disappoint. Don't skimp on the Garlic either. I promise it's as tasty as it looks. 

Garlicky Boy Choy, Photo: NK

Garlicky Asian Greens 
Adapted from Auria's Malaysian Kitchen
Serves 3-4 as a light side dish

Ingredients:
1 Lb Baby Bok Choy (about 5 heads)
8 Cloves of Garlic, thinly sliced and then lightly chopped
3 Tablespoons Peanut or Canola Oil
3/4 Tablespoon Vietnamese Fish Sauce or Soy Sauce 
1 Tablespoon Rice Vinegar
Crushed Red Pepper to taste, optional

Method:
1. Slice the Baby Bok Choy lengthwise into thin strips. 
In boiling water, blanch the sliced Bok Choy until bright green, about 1 minute or more. Drain greens and set aside. 

2. In a medium saute pan or wok, heat the oil over high heat. Add the Garlic and lower the heat to medium. Stir Garlic constantly and move the pan about until Garlic becomes golden in color, about 2 minutes. Take great care that Garlic doesn't burn and become bitter. 

3. Now add the Fish Sauce, Rice Vinegar, and optional Crushed Red Pepper. Turn Heat off.

4. Plate the Bok Choy and pour the garlic and oil mixture over each portion. Serve warm and enjoy! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

When Life Gives You Lemon Oil - Lazy Girl's Beet Hummus & Lemony Market Veggie Pasta

Infused Oils and Vinegars to go, Photo: NK

Last weekend's travels brought us out to Long Island. During our brief trip, we made a point of passing though the cute little village of Southampton for a stroll. After a delightful pit stop at St. Ambroeus Gelateria (an Eric Ripert favorite) for some insanely good pistachio gelato, we happened upon another adorable shop - Vines & Branches. 

The place was a cook's dream - an entire store dedicated to creatively flavored oils and vinegars - all of which you could taste. 

I have notoriously little sales resistance, so in no time, the all too adept saleslady had rung me up to the tune of three infused vinegars and one bottle of lemon flavored olive oil. How did this happen? Every time I picked up a bottle of something seemingly odd (coffee infused balsamic!?) the clerk had a quick anecdote about making some amazing dish with it. "Oh, coffee balsamic, you can make the most delicious marinated steak with that.  You know, it's like a coffee rub. Once you taste it, it'll be game over!" 

Ok.             Sold. 

And so it continued.
I learned that my coconut infused white balsamic vinegar would be bonkers on lime-spiked shrimp, and that clearly, pumpkin spice vinegar would be natural after being reduced and drizzled on a pork chop. 
We shall see. 

It was fun to purchase ready-flavored oils and vinegars. After all, I am all about convenience. Still, I want you to know that it is so easy to make them yourself, and probably much cheaper. Today, we'll start by showing how to make you a super basic Lemon Infused Olive Oil, just like the one I purchased. From there, we'll present you two dishes that go together famously with this brightly flavored oil (although the possibilities are endless so by all means, use your imagination).

HERE WE GO... 

Infused Oils and Vinegars from Vines & Branches, Photo: NK

Lemon Infused Olive Oil
From Martha Stewart
Ingredients:
1/2 Cup Extra Virgin Olive Oil 
The peels of of 2 Lemons (just the zest, not the white pith)

Method: 
To peel lemons, use a very sharp knife to remove just the yellow part, leaving behind the bitter white pith.
Combine lemon peel and olive oil and place them in a pan over low heat. Warm for 10 minutes. Remove from the heat and allow to cool. *Can be stored in a tightly sealed jar at room temperature for a month. 

Now that we're done with the oil, let's try the super fast fresh pasta sauce we made with it:

Lemony Market Veggie Pasta

Our favorite farm stand, Photo: NK

Getting inspired by seasonal produce at the farm stand or farmer's or gourmet market is one of my favorite things to do - so much so, in fact, that I always end up with more veggies and fruits than two humans could possibly handle. 

When I have extra vegetables on hand, which is often, I almost always make them into a meatless pasta dish (check out last year's market veggie pasta here). This everything but the kitchen sink pasta is not only one of the easiest dinners you can make, but a great and healthy way to use up produce. 

Just grab whatever vegetables you have on hand and sauté them in a bit of oil after warming some garlic or shallot in the pan - toss the cooked pasta and maybe some pasta water in it, stir and enjoy! The creative process of choosing for yourself is half the fun, so while I hesitate to post a recipe, I want to show you how we used our brand new lemon infused olive oil to wake up this tasty and meatless dish. 

Farm fresh veggies, the best of the season, Photo: NK

Using great right now plum and yellow tomatoes, zucchini, and a little shallot, this quick fresh sauce pasta comes together deliciously. The lemon infused olive oil provides a great zing, and a little jalapeno gives it an ever-so-slight kick. You can omit that part if you are serving this to your little ones. Finally, feel free to adapt this veggie pasta to your taste, but at the very least, today's easy recipe will give you a good idea of the basic process. I was feeling whimsical so I prepared it with kid-friendly wagon wheel pasta (rotelle) which always takes me back to my youth! 

Market Veggie Wagon Wheel Pasta With Lemon Infused Oil
Serves 2-3

Ingredients:
1/2 pound Wagon Wheel Pasta (rotelle)
2 Tablespoons Lemon Oil + more for drizzling (see recipe above)
1 Shallot, chopped small
1 large Yellow Tomato
3 very ripe Plum Tomatoes (or your own fave combo of any tomatoes will work too)
1 whole medium Zucchini, sliced lengthwise and then again in 1/2 centimeter thick slices
1/2 a Jalapeno, seeded and diced (optional)
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
Crushed Red Pepper Flakes (optional)
Grated Parmigiana Reggiano Cheese (optional)

Method:
1. Bring a pot of well salted water to boil for the pasta. Add pasta to pot when it's ready and cook according to the box instructions (ours was 10 minutes for al dente). 

Mixing it all up, Photo: NK

2. Meanwhile, heat the lemon infused olive oil in a medium saute pan over medium heat. Add the chopped shallots and sauté, stirring occasionally, to 2 minutes. Add the rest of the chopped vegetables and cook, stirring from time to time, for another 5 minutes. 
*I like my zucchini a bit al dente so taste it after you are done and if it's too firm for you, cook a bit longer. When it is to your liking, turn off the heat and stir in the salt and pepper.

3. Your pasta should be close to done by now. When it is finished, drain, reserving some of the pasta water. 

4. Return drained pasta to pot and toss the contents of the vegetable pot into it. Toss for a minute or so, while adding about 2-3 tablespoons of pasta water to the mix. Check for seasoning and plate. 

5. To finish, add a drizzle of lemon infused olive oil to each dish and top with optional crushed red pepper and grated parmigiana cheese. Enjoy!

Market Veggie Wagon Wheel Pasta with Lemon Infused Oil, Photo: NK

Next up, 

Beet Hummus
If there is an easy way to do something, I will find it. My laziness (with regard to certain life and kitchen-related chores) knows no bounds. My husband marvels at my ability to jam pack a dishwasher in ways that defy proven geometric principles...just so I won't have to hand wash that last pot. I learned many of my favorite "shortcuts" from my dad, a guy who liked to cut a few corners when any heavy lifting was involved. He didn't call this being lazy, he called it being efficient. I would have to agree!

Certainly, some kitchen and food preparation work is absolutely worth doing  - if you have the time. But this blog is often about simplifying without sacrificing taste or quality. 

To give you a for instance, I've been meaning to try making beet hummus for the past year, ever since I first ate it last year at a charity reception that featured an all-vegetarian dinner (read about it HERE). What's been holding me back, you ask? Well, the thought of cooking and peeling beets (often a very messy affair) just seemed too daunting. So - since "necessity is the mother of invention", I give you today's easy shortcut for wonderful beet hummus. Canned beets cut the prep time down to minutes and the result is delicious. You can surely make this with fresh beets if you have the time (45 min or so) and inclination, as it's not all that big of a deal. Also, feel free to try some of the ready-prepared fresh beet products out there. Love Beets is one of our favorites.   

The easiest Beet Hummus you'll ever make, Photo: NK

Lazy Girl's Beet Hummus With Lemon Infused Olive Oil
Adapted from a fantastic blog - Dishing Up The Dirt
Serves 8

Ingredients: 
15 Ounce Can Sliced Beets, drained
15 Ounce Can Garbanzo Beans, rinsed and drained
2 heaping Tablespoons Tahini
2.5 Tablespoons Lemon Juice
2 Tablespoons Lemon Infused Oil* Recipe Above (or plain Extra Virgin Olive Oil)
3 large Cloves Garlic
1 scant Tablespoon Ground Cumin
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Method:
Blend all the ingredients in good blender or food processor until smooth. Taste for seasoning. If you prefer a silkier consistency you can certainly add a bit more tahini or oil. 

Enjoy!