This meal was inspired by the romanesco, what a cool looking veggie! This was my first attempt at cooking romanesco & trying it. Let's just say, I'm now a fan. Serve with a crisp white wine~Cheers & enjoy!
serves 4
2 pkgs-lemon pepper pappardelle( from Trader Joes) Thank u Melinda for introducing this yummy pasta to us!
1-head romanesco, gently remove exotic florets
1/2- pound peppered thick bacon,baked & chopped
1- lemon,squeezed
3-4 Tb. butter
1/4-c. parmesan reggiano,shredded
Prepare pasta as directed on package. Preheat oven to 350 degrees. Lay bacon on a cookie sheet & bake for approx. 25-30 min. or until evenly browned & cooked through. Spread romanesco on a cookie sheet & drizzle with olive oil & spread around, season with salt & pepper. Bake for approx. 15-25 min or until lightly browned & still aldente. Melt butter in a saucepan, add lemon juice & stir. I think I added a touch of crushed red pepper flakes to the butter sauce. Toss desired amount of lemon butter sauce with the pasta & add the rest of the ingredients. Top with the parmesan.
Grilled scallop side salad
serves 4
8-jumbo scallops, muscle removed
1- pea tendril bunch
1- sm. bib lettuce head
2- clementines or mandarine oranges, peeled
1/4c. sesame sticks
Preheat an iron skillet to med. high heat, coat with a 1/2 Tb. of butter, season scallops with salt & pepper & grill until nicely browned. It will be approx. 6 min on the first side & 4 min. on the other side.
Mango dressing
1-mango, ripe, peeled & sliced
1- Tb. grape seed oil
1/2 Tb. rice wine vinegar
1- tsp. lime juice
crushed red pepper, sea salt & pepper to taste. Puree all ingredients in a food processor until smooth. Taste & adjust spices.
*I whipped up this dressing without a recipe or measurements so I'm estimating the measurements. I would add a smaller amount of oil & vinegar & taste as you go.
Toss the salad mixture & drizzle with mango dressing~enjoy!
made with love~
Jodi
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