Keepin' Up with LIG

Main Courses

Bird's Nest Pasta OR Pasta with Greens, Poached Eggs, and Butter-Lemon Sauce (adapted from a similar recipe at kitchn.com)

Serves 2

FAIR WARNING! – Only make this recipe if you enjoy poached eggs with runny yolks!  The yolks contribute to the sauce and without them the meal is a little lacking. 

  • 2 servings of your pasta of choice (we recommend bowtie!)
  • 4 LIG eggs 
  • 2 t olive oil
  • 1 bunch (3/4 lb.) greens (chard, broccoli raab, or kale all work wonderfully), stemmed and chopped into strips
  • 4 garlic cloves, minced
  • 1 pinch red pepper flakes
  • 1/4 cup (2 ounces) unsalted butter
  • 1 T lemon juice
  • freshly grated parmesan cheese
  • salt and pepper

Bring the pasta pot to a boil.  Add pasta once boiling.  

At the same time, heat olive oil in a pan over medium/medium-low heat.  Add greens to the pan once the oil is heated and sauté until the greens wilt and become tender.  Then stir in the garlic and red pepper flakes and continue cooking for about 1 minute.  Cut heat and cover to keep warm.

If you have an egg-poaching pot (pot with little cups to hold eggs over boiling water) or have been blessed with the skill to poach eggs directly in water, begin poaching eggs when there is approximately 2 minutes left for the pasta to cook.  Cook until whites are mostly done but yolks are still uncooked.  If you do not have a poaching pot or skills, have no fear, sunny side up eggs are an acceptable substitute.

In a small pot, heat the butter over medium/medium-high heat until it slightly darkens and smells nutty.  Remove from the heat and whisk in lemon juice and 1/4 t salt.

Layer the ingredient as follows onto plates or shallow bowls:  Pasta, greens, eggs, sauce.  Grate Parmesan and grind pepper on top of the sauce.  Enjoy!

 

LIG Farmhouse Pasta

2 Servings

  • 2 servings of your favorite pasta
  • 1/2 lb. Italian sausage
  • 1 medium onion, sliced
  • 6 cloves garlic, minced
  • ¾ lb. bunch of cooking greens, chopped (spinach, arugula, kale, broccoli raab, and chard are all favorites around here)
  • 1-2 cups tomato sauce (amount depends how saucy you like it)
  • Salt and pepper to taste
  • Crushed red pepper to taste
  • Parmesan cheese, freshly grated

Brown the sausage in a pan.  Once browned, remove onto a paper towel-lined plate to drain.  Leave ~1-2 tablespoons of the grease from the sausage in the pan.  

Heat a pot of water to boiling for the pasta.  Add pasta once boiling and set timer per instructions on the bag.

Begin sautéing onion in the sausage grease over medium-low heat.  Once onions get soft and translucent, add garlic and sauté for about one minute.  Add greens, sausage, and tomato sauce and heat until simmering and the greens are wilted and tender.  Add salt and crushed red pepper to taste.  

Once pasta is done, drain and put onto plates or bowls.  Top with sauce and then top sauce with freshly grated Parmesan and freshly ground black pepper.

 

Lentil Salad with Sausage and Apple (adapted from recipe in Eating Well magazine)

Serves 4

  • 3 T olive oil
  • 2 T red-wine vinegar
  • 1 T Dijon mustard
  • ½ t salt½ t freshly ground pepper
  • ½ pound sausage (we like country sausage, either hot or mild)
  • 3 cloves garlic, minced
  • 2 cups cooked lentils (1 cup dry lentils cooked in 2 cups of water for approximately 20 minutes until lentils are tender and liquid is absorbed)
  • 1 small bulb fennel, finely diced (optional)
  • 1 apple, finely diced (Granny Smith or any other tart, crisp apple would work well)
  • 2 stalks celery with leaves, finely diced (optional)
  • ¾ lb bag arugula, spinach, or mixed salad greens

Whisk oil, vinegar, mustard, salt, and pepper in a large bowl.

Cook sausage in a large skillet.  Add garlic and cook for 30 more seconds.  Stir in lentils and heat through (about 2 minutes).  Stir in 5 T of the dressing and remove from the heat.  Stir in fennel, apple, and celery.

Toss greens with the remaining dressing.  Serve with the warm lentil mixture on top.

 

Thai Green Curry with Shrimp (recipe adapted from Emeril Lagasse, 2003 from foodnetwork.com)

Serves 4 to 6

  • 2 T vegetable or peanut oil
  • 2 cups diced eggplant (optional)
  • ½ cup chopped white or yellow onion
  • 1 cup thinly sliced bell peppers (optional)
  • 2 t minced garlic
  • 2-4 T Thai green curry paste, depending on desired degree of heat
  • 6 Kaffir lime leaves or 1 T finely grated lime zest (optional)
  • 2 T Thai fish sauce
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 cup shrimp stock, fish stock, or bottled clam juice (we made our own shrimp stock from the shells of the shrimp)
  • ¾ lb. tatsoi
  • 1 ½ pounds medium shrimp, peeled and deveined
  • ½ cup chopped Thai basil (optional)
  • ½ t salt
  • Steamed white rice, accompaniment

In a wok or large sauté pan, heat the oil over medium-high heat.  Add the eggplant, if using, onions, and bell pepper and cook until softened (3-5 minutes).  Add the garlic and cook, stirring, until fragrant (about 30 seconds).  Add the curry paste, lime leaves, and fish sauce, and cook, stirring for 15 seconds.  Add the coconut milk and shrimp stock and bring to a boil.  Add the tatsoi.  Lower the heat and simmer until thickened (about 3 minutes) and tatsoi leaves are wilted.  Add the shrimp and cook until the shrimp are pink (about 2 minutes).  Stir in ¼ cup of Thai basil if using and remove from heat.  Season to taste with salt.  Garnish with remaining ¼ cup Thai basil.  Serve with rice.

 

Greener Pastures Pizza (Makes one 12-inch pizza)

First, choose your crust:

White Crust

  • 1 T honey
  • 2 ¼ t dry yeast
  • 1 c warm water
  • 2 cups all-purpose, unbleached white flour, sifted
  • 1 t salt 

Dissolve honey in warm water.  Stir in dry yeast and set aside.  Sift flour and salt into a large bowl.  Stir yeast/water mixture into flour and combine with fork.  Once combined, knead dough with hands by repeatedly folding dough for 3-5 minutes.  If outside of dough becomes excessively sticky, add a couple pinches of flour.  Spray bottom of bowl with Pam or coat with olive oil, put dough in bowl, cover with a towel, and allow to rise for 2 hours.

Wheat Crust

Same as the white crust, except replace the 2 cups of all-purpose, unbleached flour with 1 cup all-purpose white flour, 1 cup whole wheat flour, and 4 teaspoons vital wheat gluten. 

Toppings 

  • 5 T tomato sauce
  • ¾ lb. mozzarella cheese, shredded
  • ½ lb. country sausage, crumbled and browned
  • ½ of a medium onion (red or yellow), sliced
  • 2 c chopped spinach OR arugula
  • Crushed red pepper to taste

Preheat oven to 425.  After dough has risen for two hours, press out onto a 12-inch pizza pan.  Spread tomato sauce evenly on dough.  Sprinkle half of mozzarella cheese on top of sauce.  Spread chopped greens evenly across pizza, then top with the rest of the mozzarella cheese.  Put sliced onion on pizza.  Sprinkle crushed red pepper to taste.  Bake pizza for 10 minutes.  Remove pizza from oven, sprinkle sausage evenly across pizza, and put pizza back in oven for 9 minutes.

 

Sweet Potato Shepherd’s Pie

Filling:

  • 2 t. oil or lard
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 sprig fresh rosemary, chopped finely
  • leaves of 4 sprigs fresh thyme
  • 10 leaves fresh sage, chopped finely
  • 1 8 oz. can tomato paste
  • ½ cup red wine
  • 1 lb. ground beef
  • 2 cups corn
  • 1 t. salt

Topping:

  • 3 lb. sweet potatoes
  • 1 t. salt
  • 2 t. brown sugar

Preheat oven to 350 F.

In a high-walled pan or dutch oven, heat oil or lard over medium heat.  Once heated, add onion, garlic, carrots, and herbs and sauté until onions are translucent.  Add tomato paste and increase heat to medium-high.  Stir tomato paste in with vegetables and heat until tomato begins to stick to the bottom of the pan and brown slightly.  Once this occurs, add red wine to deglaze the pan.  Add the ground beef, corn, and salt.  Reduce heat to medium and cook beef until browned throughout.  Remove from heat.

For topping, begin by peeling and dicing sweet potatoes.  In a steamer pot or pot of boiling water, cook sweet potatoes until soft.  Put sweet potatoes into a bowl, add salt and sugar, and mash until smooth.

Put filling into a 9”x13” baking dish.  Spread sweet potatoes on top to cover entire surface.  Put the baking dish in the oven and cook at 350 F for 45 minutes.