Spring Pasta!



Spring (1)

Spring is here! Soon enough, regular trip to local farmer’s markets will be a weekly routine.  Try out this recipe in your kitchen, and use it all season long!

What you will need…

Cherry Tomatoes

Artichokes

Green Onions

Garlic

Olive Oil

Breadcrumbs

Basil

Parsley

Pasta(any shape)

Parmesan Cheese

1. Cook pasta, drain and reserve 1 cup of pasta water.

2. Turn oven to 375.  In a baking dish mix cherry tomatoes, artichokes, green onions and garlic.  Roast for 20 minutes of until the cherry tomatoes begin to burst.

3. Top roasted tomatoes and artichokes with breadcrumbs and Parmesan cheese.  Broil until golden brown.

4.  Let tomatoes and artichokes cool for 5 minutes. Mix with the pasta, parsley and basil.  Use the reserved pasta water to thin out the sauce.

 

 

Chef Aaron on TV!



Chef Aaron brought his son along to help him on TV for his Living with Amy segment in Appleton, Wisconsin.  Check it out!

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BLT & G Wrap



blt_and_g_wrap_mobileIngredients

  • 12 SLICES BACON, CRISPLY-COOKED
  • 4 8-INCH FLOUR TORTILLAS
  • 4 OUNCES CREAM CHEESE SPREAD
  • 1/2 CUP CHUNKY SALSA
  • 1 CUP ICEBERG LETTUCE, SHREDDED
  • 1/2 CUP GUACAMOLE

Directions

Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.

This BLT is a roll-up with a twist. Use homemade guacamole or purchase. Easy to take on a picnic or a bag lunch. Serve with chips and a fresh fruit salad.

Serves 4.

Recipe courtesy of Pork be Inspired.

Walnut Crusted Roast with Blue Cheese Mashed Potatoes



4872_00 Walnut-CrustedRoastwithBlueCheeseMashedPotatoes_pwmIngredients:

  1. 1 beef Eye of Round Roast (2 to 3 pounds)
  2. 4 cups prepared mashed potatoes, warmed
  3. 1/2 cup crumbled blue cheese

Walnut Crust:

  1. 1/2 cup finely chopped walnuts
  2. 3 tablespoons finely chopped green onion
  3. 1/2 teaspoon pepper

Instructions:

  1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
  3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
  5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes

    Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

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