How To make Garden Squash and Nasturtium Butter Pasta
20 Nasturtiums
2 Shallots; diced small
1 ts Finely chopped fresh savory
1 ts Finely chopped fresh thyme
4 tb Sweet butter
Salt & pepper 4 Tiny yellow squash w/flowers
4 Tiny green squash w/flowers
1/2 c Chicken stock
2 Servings of Tagliatelle
FOR GARNISH:
Additional nasturtiums Separate nasturtiums from stems and chop them. Blend flowers, shallots, and herbs together with butter and season with salt and pepper. Slice squash into thin rounds and squash blossoms into ribbons. Keep each separate. Gently saute squash alone in half the nasturtium butter for 2 to 3 minutes. Add chicken stock and squash blossoms and simmer while you cook the pasta. Drain pasta and add it with remaining nasturtium butter to squash; season and mix well. Serve garnished with additional nasturtium blossoms. Variation: Delicate vegetables that won't overpower nasturtium butter - for example, whole shallots, fava beans, peas, or leeks - can be added or used in place of squash.
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Nasturtium Pumpkin Soup
Here is a recipe using nasturtium blossoms in a pumpkin soup...enjoy
Add Home-Grown Veggies, Nasturtium to Pasta
Coming up with ways to eat your Home-grown veggies is important. Often, simple ways are easiest, like adding them to a pasta dish as shown here. Nasturtium gives the meal a peppery flavor.
Yam Noodles & Shiso Leaf Pesto with John Liu | Making It Butter & Vegan | Miyoko’s Creamery
Miyoko’s European Style Cultured Vegan Butter + yam noodles + vegan shiso leaf pesto = PERFECTION! Thanks to Chef John Liu, we’ve found a new simple recipe to add to our dinner rotation. How many of you plan to try making this dish at home?
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TRY IT YOURSELF!
Serves: 1-2
Prep time: 10 minutes
Cook time: 20-30 minutes
Ingredients:
For the Pesto:
- 2 tbsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8-12 shiso leaves
- ½ tbsp. minced garlic
- ½ tbsp. minced scallion
- ½ Japanese yuzu or lemon juice
For the Yam Noodles
- 1 tsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8 cups of water
- 7 oz. (about ⅞ cup) yam noodles
- 1 tbsp. shelled and ground pistachios, ground
- 1 tbsp. nutritional yeast (optional)
Steps:
1. Prepare the Pesto
- Chop and destem the shiso leaves
- Heat up a frying pan to medium heat
- Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan
- Once the butter has browned a bit, add the garlic and let it incorporate into the butter
- Add the scallion and another tbsp. of butter if needed
- Transfer the chopped shiso to the pan and turn off the heat
- Stir the shiso into the butter mixture
- Pour in the lemon or Japanese yuzu or lemon juice
- Stir the mixture and let it sit in the pan
2. Prepare the Yam Noodles
- In a saucepan, bring 8 cups of water to a boil
- Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water
- Keep the noodles submerged in the water for 1-2 minutes
- Take out the noodles, shaking out any excess water from the strainer
3. Combine and Serve
- Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat
- Incorporate the noodles into the pesto sauce
- Add in the ground pistachio and butter and stir everything together
- Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired
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Featuring John Liu (@runklerue) | CHIFA (chifa_la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV
Soba Noodle Salad Recipe, It's What I'm Diggin' - Harvest Peas, Kale, Spinach, Carrots, Basil, More
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