Enjoy some delicious recipes!
Program #833Marie Hegler
Bowtie Pasta with Turkey Sausage, Peas and Mushrooms
1 pound ground Italian turkey sausage, removed from casing
1 (8-ounce) package baby portabella mushrooms, sliced
8 ounces frozen peas, defrosted slightly
1 (12-ounce) package dried bowtie pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste
1. In a large pot, bring 6 quarts of lightly salted water to a boil.
2. In a large sauté pan over medium heat, brown turkey sausage.
Remove meat from pan, drain, and set aside.
Add mushrooms (with a drizzle of olive oil if needed) and season with salt and pepper.
Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes.
Add peas and sauté for 3 minutes.
Return the meat to the pan and cook for another 2 minutes.
Remove from heat and set aside.
3. Meanwhile, when the pot of water has come to a boil, add pasta and cook until al dente,
about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture.
Turn off the heat and stir to combine.
4. Add grated cheese, and drizzle with olive oil.
Stir well and serve.
Yield: 6 servings
Mixed Green Salad with Fruit and Citrus Vinaigrette
6 ounces mixed salad greens
2 oranges, peeled, sectioned and juiced (set aside)
1 cup sliced strawberries
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. To prepare salad, place greens, orange sections, and strawberry slices in a large serving bowl.
2. To prepare dressing, combine orange juice and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Drizzle dressing overtop salad and toss to coat.
Yield: 6 servings
Gorgonzola and Pecan-Coated Grapes
3/4 cup finely chopped pecans
2 ounces crumbled Gorgonzola cheese
2 ounces low-fat cream cheese
18-20 seedless red grapes
1. Preheat oven 325°. On a baking sheet, spread out chopped pecans and bake for 5 minutes. Remove and cool.
2. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.
Place a teaspoon of the cheese mixture in the palm of your hand; imbed one grape in the mixture, shaping the mixture around the grape to coat.
Then roll the covered grapes in the finely chopped pecans.
Place on a serving tray and chill for 30 minutes until coating is firm.
Food Safety & Nutrition Agent at Clemson University
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!