Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label greens. Show all posts

Tuesday, May 24, 2016

Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast

There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans

My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta

3 pounds favas, peeled and skinned (follow the technique in the 2009 post)

3 tbsp extra virgin olive oil

3 peeled garlic cloves, smashed

additional extra virgin olive oil

grey salt

freshly cracked black pepper

tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled

Two other bruschetta recipes to try:

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That'll Get More Attention Than the Mains

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, May 17, 2016

Pasta Salad With Arugula, Bell Pepper & Spring Onion

Pasta Salads...love or hate? I fall into both categories depending on how they are prepared. Limp overcooked pasta with soggy vegetables and drenched in dressing? Hate. Perfectly cooked al dente noodles lightly tossed in a delicious fresh vinaigrette with crisp, in-season vegetables? Love.

I feel like I am invited to a potluck lunch or dinner every week and often look to this recipe as my offering. The pasta salad fits the "Love" category and is always a crowd pleaser. Sweet yellow or orange bell pepper, spicy fresh baby arugula and mild spring onion look beautiful and tastes great. It's a keeper. Enjoy!

Pasta Salad With Arugula, Bell Pepper & Spring Onion
(serves 6)

1 lb tubular pasta (any shape you like)
1/4 lb baby arugula
3 spring onions, chopped (white and green parts)
1 yellow bell pepper, chopped
1 clove garlic, minced
1/2 cup toasted pine nuts, divided
1-2 tablespoons chile infused olive oil

Bring a large pot of salted water to a high boil. Add pasta and cook according to package directions ensuring you do not overcook noodles. Using a strainer, remove pasta and add to a colander. Rinse pasta in cold water, drain and add to a large bowl. Set aside.

Stir arugula into the bowl with pasta. Add spring onions, bell pepper and garlic.
Toss with 3/4 of the vinaigrette. Chill for 1 hour.

Remove from the fridge, stir in 1/4 cup of the pine nuts and remaining vinaigrette. Taste and add sea salt and pepper to taste. Serve with the chile oil drizzled over the top and the remaining 1/4 cup pine nuts sprinkled over the salad.

Vinaigrette
2/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tsp Dijon mustard
1 shallot, minced
sea salt
freshly ground black pepper

Place 2/3 cup olive oil, vinegar, mustard, shallot, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined.

It is "Pasta Salad" week at Food Network's Sensational Sides roundup. Do you have a favorite pasta salad recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Mom 100: Pasta Salad with Chicken, Picholine Olives and Ramp Vinaigrette
Homemade Delish: Spring Orzo Salad
Devour: Pasta Salads That Go Beyond Mayonnaise
Napa Farmhouse 1885: Pasta Salad with Arugula, Bell Pepper & Spring Onion
Elephants and the Coconut Trees: Chicken Pasta Salad with Peanut Butter Dressing
Taste with the Eyes: Refreshing Rice Noodle Salad, Lime Ginger Dressing
FN Dish: Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, August 11, 2015

Healthy Chocolate & Greens Fudgsicles

Do you remember Fudgsicles? I used to love them when I was a kid. Out of curiosity, I recently googled their ingredients. Here is what I found:

Ingredients: nonfat milk, sugar, corn syrup, whey, high fructose corn syrup, water, palm oil, cocoa processed with alkali, tricalcium phosphate, mono and diglycerides, cellulose gum, guar gum, malt powder, salt, polysorbate 80, polysorbate 65, carrageenan

Ick, right? So I decided to recreate the classic and make it healthy as well as delicious. I was drinking my morning smoothie, and inspiration struck. Add a little bit of unsweetened chocolate along with my usual chocolate protein powder, freeze in popsicle molds and viola...a delicious dessert treat that is loaded with greens, protein, and nutrients. No added sugar, vegan (if your protein powder is vegan) and healthy as all get-out. How cool is that?

I love how easy it is to make this recipe. Five minutes of prep, a minute in the blendar or food processor and a quick pour. I get 16 popsicles from this recipe, but it all depends on the size of your molds. It is so nice to know that I can pull one from the freezer whenever I want. Healthy, delicious, premade. Perfect. Enjoy the rest of summer everyone!

Healthy Chocolate & Greens Fudgsicles

3 cups coconut, almond or soy milk
1 cup organic baby spinach
1/2 bunch organic Italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (I chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
2 scoops chocolate protein powder (find one without added sugar)
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon

Chop or tear fruit and vegetables into large pieces. Add all ingredients to blender. Chop, pulse, puree until the mixture is very smooth. Taste smoothie and add additional protein powder if you want your fudgsicles a bit more chocolatey.

Pour into popsicle mold and freeze until firm. Serve.

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