Chicken Pasta Primavera - Flower Patch Farmgirl Style



- 1 pound asparagus - trimmed and cut into 1-inch pieces
- 12 ounces Cavatappi pasta
- 3 boneless, skinless chicken-breasts, cut into bite-sized pieces
- 1/4 teaspoon crushed red pepper
- 1 cup chopped, fresh basil
- 6 cloves garlic, roughly chopped
- 1 pint grape tomatoes, halved
- 2 green onions
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil, plus more for cooking
- 1/2 cup Parmesan cheese, freshly grated
- Pepper
- Salt
- 1 medium yellow pepper, thinly sliced

Boil pasta as directed.

Drain pasta, reserving 1/2 cup pasta cooking water.Return pasta and reserved cooking water to pot.Slice green onions.

Heat 2 teaspoons oil in a skillet on medium-high until hot.

Sprinkle chicken with salt and pepper.

Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally.

Transfer chicken to medium bowl; set aside.To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.

Add green onions and garlic and cook 1 minute, stirring.

Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.Stir in cream, crushed red pepper, and 1/4 teaspoon salt.

Heat mixture to boiling on medium high.

Add halved tomatoes, lemon zest and lemon juice.Cook 1-2 minutes on medium heat, until tomatoes just start to break down.Stir in reserved chicken pieces and remove skillet from heat.

Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water. Stir to combine.

Garnish with more basil and Parmesan, if you're so inclined.


Asparagus a la Rachel


- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbs honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt - more to taste when ready to serve

Brown bacon in frying pan.

Remove bacon and add onion, garlic and asparagus.When asparagus is cooked and onions translucent,

Add the honey, peppers, salt and pepper.

Remove to serving dish and add cider vinegar and toss.

Add more salt if tastes bitter

Source: Foodista

Lemon Mint Sorbet


- 3 cups water
- 2 cups sugar
- 3 Zest of large lemons
- 1 1/2 cups fresh mint leaves, finely minced and divided
- 1 1/2 cups fresh lemon juice
- 1/2 cup limoncello
- 1/8 teaspoon kosher salt


Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
Remove from heat, stir in the mint and set aside.
As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.
Put the base into the freezer for another hour or two to harden as desired.
Source: Foodista

Quinoa Vegetable Salad


- 150 grams uncooked quinoa
- 1 medium size iceberg lettuce
- 1-2 medium size red tomatoes
- 1 medium size fresh cucumber
- 1-2 medium size green peppers
- 1 medium size carrot
- 50 grams olive tapenade
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons wine or apple cider vinegar

First, chop the iceberg lettuce and place in a large bowl.Wash and dice the tomatoes, cucumber, green peppers, and carrot into pieces.Ad them to the bowl with chopped lettuce.Prepare quinoa according to package instructions.

Add the cooked quinoa to the salad bowl.Season with some salt and black pepper.Next, add the olive tapenade, vinegar, and extra virgin olive oil to the bowl and to stir everything very well.


Source: Foodista

Eggplant & Artichoke Heart Galettes



- 1 can plain artichoke hearts, chopped
- 10 tablespoons brown rice flour (or regular)
- 1 teaspoon chili flakes
- 1 medium/large eggplant
- 3 eggs
- 3 teaspoons fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh goat cheese (or cheese)
- pepper
- 1 tablespoon sea salt


Peel and thinly slice the eggplant.

Place in a drainer or bowl and toss with sea salt.

Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water.

Place in a mixing bowl.In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour.

Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.

Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) .

Add goat cheese and mix carefully so not to cream it - you want them to be chunky.

Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes". Cook until both sides are golden brown.Makes 6 galettes/cakes. Serving size is 3 cakes per person.


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