Three Cheese Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal

 

This Three Cheese Tortellini with Spinach and Sun Dried Tomatoes is so flavorful and savory you would never guess it only takes minutes to prepare and cook!

Tortilini with Spinach and Sun Dried Tomatoes

I saute traditional Italian herbs and vegetables that really pack a flavorful punch: basil, sun dried tomatoes, garlic, spring onions, spinach and roasted pine nuts. Then I “finish” the pasta in the pan and drizzle with extra virgin olive oil and sea salt!

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 The Recipe: Three Cheese Tortellini with Spinach and Sun Dried Tomatoes

You will need: a large pan, a stock potsea salt, sun dried tomatoes (in a pouch) and a quality olive oil. (affiliate links)

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5.0 from 2 reviews
Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal
 
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A savory pasta made start to finish in less than 15 minutes. You can use any pasta you wish. I use a fresh three cheese tortelini. You could use a chicken tortilini, ravilolis, plain pasta noodles etc...
Author:
Recipe type: 15 minute dinner
Cuisine: Italian
Serves: 6
Ingredients
  • 16 oz pasta (I use Three Cheese Tortellini from Whole Foods)
  • 3 T butter
  • 6 green onions sliced
  • 1-2 cloves garlic, minced
  • ¾ cups sun dried tomatoes (I prefer the kind in the pouch for this recipe instead of packed in oil)
  • 10 leaves basil, chopped
  • 2 handfuls baby spinach
  • ½ cup roasted pine nuts
  • 2 T olive oil
  • sea salt, to taste
  • (if using a plain pasta instead of cheese filled tortellini, you can add a cup of fresh Parmesan)
Instructions
  1. Set large stock pot to boil (cook pasta to package instructions)
  2. While water is heating, prepare all ingredients
  3. Add pasta to water.
  4. Five minutes before pasta is finished add butter to large pan on medium/ high heat
  5. Add green onions and saute for 2 minutes
  6. Add minced garlic, stir for one minute
  7. Add sundried tomatoes, keep stirring.
  8. Add basil and spinach to pan right before pasta is ready.
  9. Strain pasta in colander, do not rinse.
  10. Add pasta to pan to 'finish'
  11. Toss pasta with all ingredients
  12. Drizzle with Olive Oil and Sprinkle with sea salt
  13. Toss again. Add Pine Nuts. Toss and serve.

 

So lovely! If I were having guests and wanted to use this recipe as a side dish, I would serve this pasta with my garlic roasted chicken for no fuss entertaining! If you like what you see here at The Organic Kitchen please subscribe! (just below my picture in the upper side bar)

Old Havana ServeWare from Anthropologie

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Roasted Cauliflower with Gremolata

 

Easy vegetable side dishes are my favorite! This Roasted Cauliflower is a wonderful fall recipe, it’s filling, tasty, anti-inflammatory and goes with just about any main dish.

Roasted Cauliflower with Gremolata

Cauliflower is high in fiber, Vitamin C, folate and contains many phtyochemicals common in plants that are members of the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!


Roasted Cauliflower with Gremolata

This recipe could not be more simple, simply place cauliflower and shallots on a parchment covered cookie sheet, drizzle with melted ghee, butter or coconut oil, sprinkle with sea salt and pepper and roast till browned.

Roasted Cauliflower with Gremolata

While the vegetables are roasting, prepare gremolata: a combination of parsley, garlic and lemon zest.

Roasted Cauliflower with Gremolata

When the veggies are done, toss with gremolata and you have a gorgeous, nutritious, vegetable side dish! (Butter dish , wooden serving tongs and plate from Anthropologie.)

Anthropologie, Inc.

Roasted Cauliflower with Gremolata

The Recipe: Roasted Cauliflower with Gremolata

You will need: unbleached parchment paper, a rimmed cookie sheet, sea salt (microplane for zesting citrus. Affiliate links.

Nonstick Cookware Sale! Save up to 80% Off Nonstick Cookware at SurLaTable.com! Offer valid for a limited time.

5.0 from 2 reviews
Roasted Cauliflower with Gremolata
 
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An easy to prepare vegetable side dish tossed in a mixture of parsley, garlic and lemon zest!
Author:
Recipe type: Vegetable Side Dish
Serves: 6-8
Ingredients
  • For Cauliflower:
  • 10 cups cauliflower florets, cut into 1" pieces
  • 4 Tablespoons melted ghee, butter or coconut oil
  • 4 shallots, peeled and thinly sliced
  • Sea salt and freshly ground pepper
  • For Gremolata:
  • 2 Tablespoons chopped parsley
  • 1 small clove garlic, minced
  • zest of one lemon
Instructions
  1. Preheat oven to 450 and place rack in upper third of oven.
  2. Cut cauliflower into florets and slice shallots.
  3. Place on parchment paper, drizzle with melted ghee, butter or oil, toss.
  4. Generously sprinkle with sea salt and pepper. Toss.
  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
  6. While cauliflower is roasting make gremolata.
  7. Combine, chopped parsley, minced garlic and lemon zest, toss and set aside.
  8. When cauliflower is done, use spatula to place in a bowl or platter (there will be some liquid on pan, don't transfer liquid.
  9. Spinkle cauliflower with gremolata and toss. Serve

 

Next week we will be making this roasted cauliflower into a rich creamy soup for another casual Friday menu!

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Roasted Cauliflower with Gremolata

 

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

post tags: gluten free, grain free, vegetarian, vegan option, dairy free option

Whole Roasted Chicken with Apples, Oranges and Fresh Thyme ~ My Favorite Restaurants Series: Part 4

 

I am pretty darn near beside myself with giddyness right now. You all know I love a beautiful roasted chicken and all that entails…the eating, the broth making, the soup making, the eating again… but the roasted chicken I am sharing today is especially exciting because this recipe is from one of my favorite restaurants: Communal. 

To say the least, this Whole Roasted Chicken with Apples, Oranges and Fresh Thyme looks exquisite. 

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 I have eaten it many times so I can tell you it smells heavenly and tastes divine as well.

Luckily, my husband and I have good reason to travel frequently from LA to Sundance Utah. Many of our children and grandchildren live there. The landscape is breathtaking and we love the laid back vibe. We hike, we ride bikes, we take walks and we eat! We could eat anywhere but every single time we are in Sundance we make the 20 minute drive into Provo to visit Communal.

Chef John Newman and founders/owners Colton Soelberg and Joseph McRae are committed to using local farmers, purveyors and artisans to bring their loyal customers the best choices in farm to table dining. Every menu item is made from scratch, using traditional methods and seasonal produce. We are definitely in agreement when it comes to food philosophy.


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The restaurant lives up to it’s name. Not only does Communal support their local farming and arts community but customers share a communal table making their dining experience homey and friendly. And I always appreciate an open kitchen where I can watch the chefs work their magic!

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Communal also supports the online community with an amazing blog where they share fantastic recipes with people that are not lucky enough to visit! Be sure to take a look, I know you will love it.

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And in the spirit of sharing, Communal has agreed to share a perfect dish with The Organic Kitchen, just in time for the holidays! Oh and by the way, if you happen to live in the area Communal will cook your Thanksgiving dinner! I wish I lived closer…I would let them do all the work knowing it would be absolutely fantastic.

Now on to the recipe!

Whole Roasted Chicken with Apples, Oranges and Fresh Thyme

 

The Recipe: Whole Roasted Chicken with Apples, Oranges and Fresh Thyme

You will need: One large or two small cast iron skillets and trussing string. Be sure save the leftovers for homemade broth <—my recipe.

5.0 from 2 reviews
Whole Roasted Chicken with Apples, Oranges and Fresh Time ~ My Favorite Restaurant Series Part 4
 
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This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews. My recipe above.
Author:
Serves: 4
Ingredients
  • 2- 3½ lb whole chickens
  • 2 apples
  • 2 oranges
  • 10 springs fresh thyme
  • gizzards from chickens
  • salt and pepper to taste
  • olive oil
  • butter, melted
  • Heat oven to 425 degrees.
Instructions
  1. Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.
  2. Stuff the chickens equally with the mixture and truss the chickens with butchers twine.
  3. Season the outside of the chickens with olive oil, salt and pepper and place in the roasting pan.
  4. Slide pan into oven and roast for 15 minutes or until lightly browned, basting with the melted butter often. Turn the oven down to 350 degrees and continue roasting for 30 minutes or until a thermometer in the chicken reads 160 degrees. (If your chicken is bigger than 4 lbs add 15 per pound cooking time)
  5. Let the chickens rest for 10 minutes, carve and serve.

 

If you have missed previous “My Favorite Restaurant Series” posts, here they are! And if you like what you see, please sign up for my newsletter! (upper right sidebar)

Kale Salad with Citrus Vinaigrette from 370 Common, Laguna Beach
The Secrets to making a Perfect Burger From Rustic Burger, Valenicia
Pasta with Fresh Mint Pea Sauce from the Foundry Grill, Sundance Utah

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Post tags: gluten free, grain free 

Easy Goat Cheese Appetizer

 

I am a huge fan of goat cheese. I am a huge fan of simple. Put the two together and…well… I’m a huge fan.

Easy Goat Cheese Appetizer ~ Apricots


When a recipe has so few ingredients you need to make sure those ingredients are top notch. So buy the best goat cheese you can find. I love this one.

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Top the goat cheese with dried fruit and nuts, spread on your favorite bread or cracker and you have  a party!

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I use apricots alone, or cranberries and chopped walnuts.

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But when I am in the mood for a more savory appetizer I’ll whip up some sun dried tomato pesto!

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The Recipe: Goat Cheese Topped With Dried Fruit or Sun Dried Tomato Pesto

You will need: A good knife, a food processor…if a big food processor isn’t in the budget I love this one for small jobs like pesto! (affiliate links)

 

5.0 from 1 reviews
Easy Goat Cheese Appetizer
 
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Easy to throw together appetizer!
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • Good Quality Goat Cheese and your choice of:
  • Dried Apricots, chopped
  • Dried Cranberries and walnuts, chopped
  • Sun dried tomato pesto:
  • 1 small clove garlic
  • 1 -8 oz jar sun dried tomatoes in oil
  • ¾ cup packed basil leaves
  • 1 T extra virgin olive oil
  • ½ cup grated Parmesan
  • ¼ cup roasted pin nuts
  • sea salt, pinch
  • pepper, pinch
Instructions
  1. For dried fruit and goat cheese: Chop apricots, top goat cheese. Serve with bread or crackers. OR chop cranberries and walnuts, top goat cheese and serve with bread or crackers.
  2. For sun dried tomato pesto:
  3. Add tomatoes (in their oil) to food processor with two pinches of sea salt, some pepper, olive oil and basil leaves, blend until the tomatoes are finely chopped. Add roasted pine nuts and give a quick pulse, just enough to break them up. Lastly, add Parmesan cheese, pulse.

 

Three of my favorite picks from Anthropologie this week:  Laguiole Steak Knives , the Gourmandise Bread Board and Agate Serving Set.

Gift

 

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Pesto Salmon with Greens and Crispy Parmesan Bread ~ Casual Friday

 

Another casual Friday dinner idea to make your life easier! You are going to love this easy to make salmon topped with pesto,  simple side salad and crispy Parmesan bread.

Pesto Salmon with Simple Greens and Crispy Parmesan Bread

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread


 

 

It takes only minutes to make a fresh pesto!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

And it’s so much better than store bought!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

Spoon it on top of a perfectly seared salmon filet and you have a perfect combination of flavors. Of course our pesto and our salad dressing (below) are made with heart healthy olive oil! We would have it no other way!

O&Co Olive Oil Select from Premium, High Quality Olive Oils from the Mediterranean.

Shop O&CO.

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

To remove skin from salmon after searing, simply put a fish spatula between the meat of the fish and skin, slide it from one end to the other and left!

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

The Recipe: Pesto Salmon

You will need: a fish spatula, an oven safe pan (food processor. If a big one isn’t in the budget this mini food processor works really well for small jobs like pesto and chopping nuts! 

Btw my favorite knife is 50% off! Save 50% Off the Wusthof Classic Block Set Now Only $249.96 + Free Shipping at SurLaTable.com! Offer valid for a limited time. (affiliate link)

5.0 from 2 reviews
Pesto Salmon
 
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This crispy salmon dish is easy to prepare and the pesto is great used on sandwiches and pasta. If you have extra, save it in a small jar, drizzle with olive oil and cover in fridge for up to five days.
Author:
Recipe type: Main course
Ingredients
  • Salmon:
  • Desired amount of 6 oz salmon filets, skin on
  • Sea salt
  • Pepper
  • Ghee, Coconut oil, or butter (enough to coat pan)
  • Basil Pesto: Makes enough to top 8 pieces of salmon
  • 2 cups fresh basil leaves, packed
  • ⅓ cup extra virgin olive oil
  • ⅓ cup roasted pine nuts (or roasted walnuts)
  • ⅓ cup Parmesan cheese
  • 3 medium sized garlic cloves
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees and place rack in center of oven.
  2. For Salmon:
  3. Lightly sprinkle salmon with salt and pepper. Heat oven safe pan on cooktop med/high for three minutes. Add enough ghee, butter or coconut oil to lightly coat the bottom of pan and allow oil to get hot. Carefully place salmon skin side up on pan…you should hear the “pshhhh” sound. Cook for 3-4 minutes till salmon is golden and crispy. Gently turn skin side down and sear for one more minute. Now transfer pan to preheated oven and cook for 10-12 minutes depending on how thick the salmon is. When done, remove from oven. To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon (see page…) This should be very easy, the skin will stay in the pan. Place salmon on a plate and top with pesto.
  4. For Pesto:
  5. Pulse garlic in food processor till minced. Add basil leaves, cheese and nuts. Puree in processor, slowly adding olive oil till desired consistency. Salt and pepper to taste. Place a nice spoonful of pesto on top of each salmon filet and enjoy!

 

Our salad is very simple: greens, tomatoes, feta and caramelized nuts with a lemon vinaigrette. Learn to caramelize nuts here. Of course you can always opt for plain nuts.

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

5.0 from 2 reviews
Simple Greens with Lemon Vinaigrette
 
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This beautiful salad is light and perfect when served with a main dish that has a strong flavor like our Pesto Salmon.
Author:
Recipe type: Side salad
Serves: 6
Ingredients
  • Salad:
  • 1 5 oz. bag baby greens
  • 1 large tomato diced
  • Caramelized nuts (we used pecans)
  • Crumbled Goat cheese
  • Lemon Vinaigrette

  • ½ cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon minced scallions
(green onions)
  • 1 teaspoon lemon zest

  • 1 teaspoon honey
  • pinch of sea salt
  • Place all ingredients in a lidded container and shake! Pour desired amount over greens. Dressing can be saved in the fridge for a week.
Instructions
  1. Salad:
  2. Toss ingredients together on a platter and dress.
  3. Lemon Vinaigrette:
  4. Place all ingredients in a lidded container and shake! Pour desired amount over greens. Toss. Dressing can be saved in the fridge for a week.

Last we top this menu off with a crispy Parmesan bread! You can even prepare the butter and herbs a day ahead.

Easy Salmon Pesto with Simple Greens and Crispy Parmesan Bread

5.0 from 2 reviews
Crispy Parmesan Rosemary Bread
 
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This bread is a quick and tasty side dish. If possible prepare butter mixture a day ahead as the flavors will have time to permeate the butter. But if you fail to plan ahead, no worries, it’s still delicious made the last minute! You can use artisan breads, sourdough, French, whatever floats your boat! I use a multigrain sourdough with sunflower seeds.
Author:
Serves: 8
Ingredients
  • 1 stick butter
  • 2 cloves garlic, minced
  • 1 T rosemary finely chopped
  • 1 cup freshly grated Parmesan
  • 8 slices of bread
Instructions
  1. Combine first three ingredients in a bowl, mix well and cover. Place in fridge overnight. Remove a few hours before use and allow to come to room temperature.
  2. Preheat oven to 425 degrees and place rack in upper third of oven.
  3. Place bread on cookie sheet and spread with butter mixture. Sprinkle with Parmesan and bake until cheese is melted and slightly golden. Serve.

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MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker