Prepare Spaghetti Squash al Pomodoro

Spaghetti Squash al Pomodoro looks like pasta for a cross-seasonal dish.

Spaghetti Squash al Pomodoro looks like pasta for a cross-seasonal dish.

Follow PBS Food on Pinterest

As we head into fall, the farmers markets are starting to transition from late summer produce, like corn, tomatoes, and eggplants to fall squashes and pumpkins. This presents a unique window of opportunity to create a cross-seasonal dish like this delicious Spaghetti Squash al Pomodoro that will help you ease into autumn.

Continue reading “Prepare Spaghetti Squash al Pomodoro”

It’s Time for Bourbon Mulled Cider

Bourbon Mulled Cider has cardamom, bay leaf, and slice of oranges and lemon for a fragrant fall drink.

Bourbon Mulled Cider has cardamom, bay leaf, and slice of oranges and lemon for a fragrant fall drink.

Follow PBS Food on Pinterest

Mulled Cider day is coming up! Let’s drink!

But seriously, I feel like you need this recipe so you can go forth into this cozy holiday time armed with a very good recipe for mulled cider.

Continue reading “It’s Time for Bourbon Mulled Cider”

Try Portobello au Poivre for Dinner

Portobello au Poivre is a lighter, vegetarian version of Steak au Poivre made with a portobello mushroom steak.

Portobello au Poivre is a lighter, vegetarian version of Steak au Poivre made with a portobello mushroom steak.

Follow PBS Food on Pinterest

Steak au Poivre is a French classic which literally means “pepper steak” and is usually made with a steak that’s covered in a cream and pepper pan-sauce. If you feel like going vegetarian, or just feel like something a little lighter, it’s also just as good made with a portobello mushroom steak.

Continue reading “Try Portobello au Poivre for Dinner”

Have Banana Bread Pancakes for Breakfast

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Follow PBS Food on Pinterest

Pancakes! My favorite thing to make on the weekends. I’ve been frantically been getting everything ready for this upcoming busy season. It’s been a big ol’ mess but also a lot of fun. Autumn is finally here and I feel like we should celebrate with someone that’s not only easy to throw together but very very cozy…banana bread pancakes!

Continue reading “Have Banana Bread Pancakes for Breakfast”

Make Honey Paprika Chicken

Honey Paprika Chicken is a sweet and savory weeknight dinner that you can make in 10 minutes.

Honey Paprika Chicken is a sweet and savory weeknight dinner that you can make in 10 minutes.

Follow PBS Food on Pinterest

This is one of those easy backup entrées to keep in mind for those weeknights when you’re craving some sweet and savory fried chicken goodness but don’t feel like getting out the fryer. It only requires a handful of ingredients and about 10 minutes of your time. Your reward is an addictively good chicken that’s glazed with caramelized honey and smoked paprika, and just a hint of refreshing tartness from the lemon juice.

Continue reading “Make Honey Paprika Chicken”

Serve a Cheesy Heirloom Tomato Tart

This Cheesy Heirloom Tomato Tart is a simple dish with cheese and onions.

This Cheesy Heirloom Tomato Tart is a simple dish with cheese and onions.

Follow PBS Food on Pinterest

Tomatoes at the market are going crazy right now and I’m taking full advantage. This recipe was inspired by The Pioneer Woman’s tomato tart. It just looked too beautiful not to give it a whirl.

Continue reading “Serve a Cheesy Heirloom Tomato Tart”

Serve Kung Pao Shrimp for Dinner

Shrimp takes a turn in a twist on the Chinese-American takeout classic of Kung Pao Chicken for a weeknight meal that comes together in 15 minutes.

Shrimp takes a turn in a twist on the Chinese-American takeout classic of Kung Pao Chicken for a weeknight meal that comes together in 15 minutes.

Follow PBS Food on Pinterest

This delicious take on the Chinese-American takeout classic using shrimp instead of chicken for a weeknight meal that comes together in about 15 minutes. Like all stir-fry recipes, Kung Pao Shrimp requires a bit of prep work, but once your mis-en-place is done, it only takes about 5 minutes to cook. That’s why it’s very important to have everything prepped and ready before you start stir-frying, or some your dish will get overcooked/burnt.

Continue reading “Serve Kung Pao Shrimp for Dinner”

Serve Clams Over Zucchini Linguine

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano.

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano.

Follow PBS Food on Pinterest

In a few days it’s National Linguine Day. Whenever I hear that’s it’s so-and-so national food day, my first thought is, Who picks these days?! Is there a committee somewhere, in a room, just strategizing which days should be national food holidays? I like to think that it might be the most fun job ever. They can’t hire me for the job because I would make every single day: National Corgi Day or National Let’s Eat Pizza Day or National Doughnut Day. I would not offer enough variety.

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano.

But today, we’re sticking with the scheduled program. We’re exploring good ol’ National Linguine Day with a twist of an old classic. I’ve been trying to eat a little bit healthier lately so I wanted to make a slightly healthier slant on classic linguine.

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano.

I’m doing so by adding some zucchini because we all have so much of it right now and I’m using whole wheat pasta instead of regular pasta, which I love.

 

And just for some good balance, I added a bit of Pecorino Romano because we need flavor!

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano.

Zucchini Linguine with Clams

Zucchini Linguine with Clams

Zucchini Linguine is a simple weeknight pasta meal featuring clams and Pecorino Romano. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

print

Ingredients

  • Salt
  • Olive oil 
  • 3 small zucchini (sliced or shaved or spiralized)
  • 3 scallions, minced
  • 1/2 pound little neck clams 
  • Pinch of red pepper flakes
  • 2 tablespoons of butter 
  • Juice and zest from 1/2 lemon
  • 1/2 cup grated Pecorino cheese, divided
  • 1 tablespoon minced flat-leaf Italian parsley
  • 1/2 pound whole wheat pasta
  • 1 tablespoon minced chervil (or tarragon)

Directions

  1. Start by bringing a medium pot filled with salted water to a boil. Cook your pasta according to your package’s directions, until al dente. When done, drain and immediately return to the pot. Drizzle in a teaspoon of olive oil and toss (this will eliminate sticking). Cover the pot and set aside. 
  2. In a medium saute pan, add a teaspoon or two of olive oil. When glistening, add the zucchini, scallions, clams, pinch of salt and crushed red pepper; cover the pan and cook until the clams open up and the zucchini is soft, about 5 to 6 minutes. Discard any clams that haven’t opened. Mix in the butter, juice and zest from 1/2 lemon, 1/4 cup of the Pecorino cheese and parsley. Toss together until combined. Add to the pot with the pasta and toss. Give it a taste and adjust the salt according to taste. Top with some freshly chopped chervil and divide amongst bowls. Serve immediately

Yield: 2-4 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Page 7 of 75« First...56789...203040...Last »