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Lemon arugula pasta salad
✨3 handfuls of arugula
✨8 oz pasta,
✨lemon zest
✨1/2 garlic clove zested
✨1/4 cup Pine nuts
✨1/3 cup grated parmesan
✨Lemon Vinagrette
Lemon Caper Vinagrette
✨1/2 Cup olive oil
✨1 lemon juiced
✨2 Tablespoon white wine vinegar
✨1/2 teaspoon salt
✨1/2 teaspoon black pepper
✨2 Tablespoons capers plus 2 Tablespoons of their brine
✨ 2 teaspoons dijon mustard
✨1/8 teaspoon agave sugar
1. Salt your water and cook the pasta following the instructions on the box.
2. To make the vinaigrette, combine olive oil, lemon juice, vinegar, salt, pepper, Dijon mustard, capers, and agave. Mix well.
3. Once your pasta has cooked, drain it and add it to your salad bowl while it’s still warm.
4. Add lemon zest and garlic zest to the pasta so that it can slightly cook down with the heat of the pasta., make sure to stir and let it sit until no more steam is coming out.
5. Add pine nuts, arugula, and Parmesan cheese to the pasta bowl.
6. Toss well with the dressing.
7. Serve and enjoy.
Tomato Tarte with pistachio whipped feta
Video: • Tomato tart with Pista...
✨puff pastry
✨1 egg
✨pistachio whipped feta (recipe below)
✨tomatoes
✨chopped pistachios
✨salt and pepper
✨evoo
✨optional hot honey for drizzling
1. Preheat your oven to 400°F.
2. Spread the puff pastry on a baking sheet.
3. Score the pastry about an inch away from the edge to form a rectangle.
4. Lightly press a fork throughout the inner rectangle and brush with egg wash
5. Bake the pastry for 25-30 minutes, until fully cooked.
6. Remove the pastry from the oven and lightly press down the center with a spoon.
7. Spread whipped feta over the pressed pastry.
8. Layer tomato slices on top.
9. Add crushed pistachios, salt, and pepper.
10. Drizzle with olive oil and hot honey
Enjoy!
Pistachio whipped feta
✨8 oz feta
✨4 oz cream cheese
✨1 oz Parmesan cheese
✨1/4 cup pistachio
✨1 small garlic clove
✨2 Tablespoons evoo
✨2 Tablespoons lemon juice (about 1 whole lemon)
✨1 Tablespoon honey
✨splash of milk (optional for thinner consistency)
Blend all ingredients in a food processor. If you’re using a blender you may need to use extra milk to thin it out. I def recommend using a food processor if you have it for a less runny consistency.
Lemon Chicken & rice
✨2 Tablespoons evoo
✨2 Tablespoons butter
✨1 pound chicken breasts
✨1 teaspoon garlic salt or more to taste
✨1 teaspoon onion powder
✨2 teaspoons oregano
✨1 lemon, sliced
✨1 lemon juiced
✨6 cloves of garlic minced
✨1/2 cup dry orzo pasta
✨1 cup dry rice
✨3-4 Cups cups low sodium chicken broth
✨1 teaspoon of better than chicken bullion for added flavor
✨2 cups chopped spinach
✨1 jar Spanish olives
✨salt and pepper To taste
1. Preheat the oven to 425° F.
2. Season the chicken with garlic salt, pepper, onion powder, and oregano.
3. Set a Dutch oven to medium-high heat. Brown the chicken on both sides for about 2 minutes. It doesn’t have to be fully cooked at this time. Remove it from the pan.
4. Add butter and onions to the pan, then sauté for 2 minutes or until translucent. Add garlic and sauté for another minute or until fragrant. Add lemon slices and slightly brown them. Next, add orzo and rice, and cook until the rice is toasted.
5. Add broth and Better Than Bouillon if needed. Mix in spinach, lemon juice, and olives. Taste for salt and pepper. Bring to a boil. Add the chicken and any juices left on the plate back into the skillet. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes, until most of the liquid has been absorbed but not all of it. If needed, add more broth.
6. Bake, uncovered, for 10-15 minutes or until the chicken is cooked through.
I have everything I used and all my home decor etc linked here shopltk.com/ex...
My dress
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Meal rep containers
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Mackenzie Childs collection
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