Basic Marinara Sauce
1 Onion, chopped
2 Garlic cloves, minced
1 Tblsp. Olive Oil
1 can Petite Diced Tomatoes
1 can Tomato Sauce
2 tsp. sugar
2 tsp. salt
2 1/4 tsp. dried Parsley Flakes
1 tsp. Oregano
1 tsp. Basil
1 pinch Pepper Flakes
1 pinch Baking Soda **
1 Tblsp. Tomato Paste
Saute onion in olive oil until translucent. Add the garlic and saute for just a minute until you can smell the aroma of the garlic. Add the remaining ingredients. Stir to combine and bring to a boil. Turn down the heat and let simmer for 20 minutes.
Use in your favorite recipe or as a sauce for pasta.
***Instead of using the diced tomatoes for the Marinara sauce on the chicken parmesan, I used another can of tomato sauce.
**Baking Soda in the tomato sauce neutralizes the acid.
1 pkg. fettuccine (16 0z.)
1 bunch broccoli cut into florets
2 tsp. olive oil
1 diced onion
1 minced garlic clove
2 cups milk
1 cup chicken broth
3 Tblsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup grated Parmesan cheese
Prepare fettuccine per directions on package. After pasta has cooked for 9 minutes, add the broccoli and cook 3 minutes longer. Drain pasta and broccoli.
In a 12-inch skillet, heat oil over a medium heat. Add the onion and cook until golden and transparent. Add the minced garlic and remove from the heat as soon as you smell the garlic. Don’t burn the garlic!
Whisk milk, chicken broth, flour, salt, and pepper in a bowl until well blended. Stir slowly into the skillet with the onion and garlic, and cook until the mixture thickens and boils.
Add parmesan cheese and stir well.
Add the hot fettuccine and broccoli to the sauce, toss to combine, and serve.
***This is a little lighter sauce, which uses milk instead of the usual heavy whipping cream. It is still very delicious and maybe a little healthier.
1/3 cup unseasoned rice vinegar
1/4 cup chopped nasturtium tender leaves and blooms – no stems
2 Tblsp. chopped fresh chives
2 tsp. granulated sugar
1 tsp. French Dijon mustard
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/3 cup extra-virgin olive oil
In a medium glass bowl, whisk together the rice vinegar, nasturtiums, chives, sugar, mustard, salt, and pepper. Continue whisking until the salt is completely dissolved. Gradually whisk in the oil until all is incorporated. Add more salt and pepper if needed.
Let the vinaigrette stand a few minutes at room temperature before serving to allow the flavors to combine. Whisk to blend, before adding to your salad greens and accent with your nasturtium blossoms. Makes 2/3 cup vinaigrette.
Blue Cheese Sauce
1/2 cup mayo
1/4 cup sour cream
1/2 cup blue cheese
Juice from1 lemon
Zest from 1/2 lemon
Zest from 1/2 lime
1 garlic, minced
1/2 Tblsp. chopped fresh cilantro
1/2 Tblsp. chopped fresh parsley
1/2 Tblsp. chopped fresh chives
Mix together the mayo, sour cream, blue cheese, juice from the lemon, zest from the lemon and lime, and garlic. Salt and pepper to taste.
Add the cilantro, parsley, and chives and blend gently.