Sauces and Dressings

Alfredo Sauce

• 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 the package.  After the pasta has cooked for 9 minutes, add the broccoli and cook for 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.

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Nasturtium Vinaigrette

• 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 for 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.

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