How To make Franco's Pasta with Winter Squash and Potatoes

Summery Salmon Piccata w/ Veggie Orzo, Feta + Brown Butter Lemon Basil Vinaigrette!

Today, we’re making piccata! But of course, we’re not making traditional piccata, we’re flipping it on its head and making it with salmon instead of chicken, and we’re pairing with a summery/springy veg-forward orzo and my summery version of a lemon butter sauce, a brown butter lemon basil vinaigrette!

Special thanks to today’s sponsor, MOWI Salmon! This farm raised salmon is now available in select Target stores *and* on Amazon Fresh! Link below to grab some so you can make this deliciousness yourself, and of course, the recipe is below as well! ????

Find MOWI here:

Ingredients:

Salmon:
2-4 portions MOWI skinless Atlantic salmon fillets
Flour (2 tbsp per fillet)
Butter + EVOO for frying (½ tbsp of each per fillet)
Kosher salt

Orzo:
16 oz orzo
32 oz bone broth (I used chicken, you can use veg stock or water if you’d like!)
1 cup halved grape tomatoes
1 14 oz can quartered artichoke hearts, drained
1 cup asparagus, chopped into 1 inch pieces on the bias
2 cups fresh spinach
Kosher salt + freshly cracked black pepper to taste
Brown Butter Lemon Basil Vinaigrette:
6 tbsp butter
6 tbsp olive oil
3 lemons, zest and juice
1 cup packed fresh basil
1 tbsp dijon mustard
1 tsp honey
Kosher salt + freshly cracked black pepper to taste

To Serve:
Lemon zest
Crumbled feta
Fresh basil

Instructions:
1. Make your vinaigrette. Put all ingredients into a blender and puree till combined. Taste and adjust seasoning (salt) if needed.
2.In a medium pot, bring your stock to a boil, then add your orzo and cook till al dente. While you’re waiting on that, start cooking your veg.
3. In a large sauté pan over medium/medium-high heat, sauté your grape tomatoes (seasoned with salt) in butter and EVOO for a minute or two. Afterwards, add your drained artichokes and sauté until heated through.
4.While that’s cooking, start your asparagus. You’ll need to cover the raw asparagus up no more than halfway with water, cover, bring to a boil then reduce to a simmer until tender, but still a little crunchy. This will take only a minute or two, depending on the thickness of your asparagus. Once it’s done, drain and set aside.
5.Prep + cook your salmon. Season both sides of each fillet with salt, then dust with flour. Rub each side with the flour, then shake any excess off. Fry in a large sauté pan with butter + EVOO (1 tbsp of each per 2 fillets) until golden brown on both sides and cooked through. The safe temp for salmon is 145. Set aside to rest.
6.While the salmon rests, finish your orzo. Add cooked orzo to tomatoes and artichokes and stir to combine. Then add your steamed + drained asparagus, fresh spinach, and as much of your vinaigrette as you’d like. Start by adding ¼ of it and tasting, then add more, little by little, until it’s where you want it. Taste + check for seasoning!
7. Serve salmon fillets on top of a bed of your veggie orzo. From there, drizzle the tops of your salmon with more vinaigrette, and top off with more lemon zest, some crumbled feta, and fresh basil.
8.Enjoy!

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Warm Kale and Squash Salad | Waitrose

Silvana Franco shows you how to make this quick and tasty salad using nutritious kale. See the full recipe here:

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SATURDAY KITCHEN Stephen Terry CONFIT DUCK HASH

Stephen is chef-proprietor of The Hardwick, a country pub-restaurant in Abergavenny.

He spent two years studying catering at Barnfield College in Luton and then , at the age of 18, he left home to learn his craft at several of London's top restaurants, including Marco Pierre White's first restaurant Harvey's and Michel Roux's Le Gavroche.

He then worked with Nick Nairn in Scotland before returning to London to open Canteen with Marco Pierre White and actor Michael Caine. It was here that he was awarded his first Michelin star, at the age of 25.

After two years at The Canteen it was time for a sabbatical and France beckoned. He worked for six-months at the one star Michelin restaurant Les Roches near St Tropez and a further six months at the then two-star L'Arpège in Paris. When he was offered the opportunity to work as head chef at Oliver Peyton's new restaurant Coast, in London's Mayfair, he returned to London.


After a period of travelling, Stephen was approached to purchase the Walnut Tree Inn in Abergavenny from Franco and Ann Taruschio. He opened the Walnut Tree restaurant in 2001 and won a Michelin star the following year. He left the Walnut Tree for another stint in London and at a pub in Wiltshire, before opening The Hardwick, where his menu is based around Welsh seasonal produce.

How to Shop Like an Italian | Shopping Tips for Authentic Italian Cooking

How to Shop Like an Italian | Shopping Tips for Authentic Italian Cooking

Authentic Italian food is based upon simplicity, but simplicity can produce challenges of its own. When a dish relies on just a few elements, the quality of those ingredients becomes paramount!

In order to help aspiring Italian food gourmands, Eva is here today to share some tips and tricks for how to shop like an Italian: from selecting the right pasta to identifying a promising bottle of wine!

If you enjoy this video, please give it a thumbs-up and subscribe to our channel!

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EVA'S PASTA ALLA MONTOVANA CON RICOTTA RECIPE

For this recipe, you will need:
- Penne, penne lisce, rigatoni or fusilli pasta (to serve)
- 2 cups cubed butternut squash
- 1/2 onion, diced
- 1 cup ricotta cheese
- Parmigiano-Reggiano cheese
- Olive oil
- Nutmeg
- Amaretti cookies (optional):
- Salt
- Fresh black pepper

In a saucepan, bring 3-4 tbsp olive oil up to medium temp. Add the diced onion and sautèe for about 3 minutes, until the onion becomes slightly transparent and tender. Add the cubed squash and a splash of warm water. Salt and pepper to taste, then partially cover and cook for approximately 10-15 minutes, or until the squash has softened. If necessary, add more water as it cooks if the moisture has completely evaporated before the squash is ready. Turn off the heat.

Bring a large pot of water to boil. Salt liberally (two small handfuls is a good start) and add pasta. Cook according to directions provided.

Meanwhile, on a large plate or platter, combine ricotta cheese with a generous grating of Parmigiano cheese and a sprinkle of ground nutmeg. When the pasta is nearly done, add about 1 oz. of the pasta water into the ricotta mixture and stir all together.

Using a slotted spoon, ladle the cooked pasta into the squash saucepan and stir for a minute over medium heat. Transfer the pasta onto the ricotta platter and stir all together. Top with some crumbled Amaretti cookies (optional).

Buon appetito!

Disclaimer: The link above is an affiliate link, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase.

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