Buttery Lemon Parsley Noodles

Prep Time: 5 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 1 pound Pasta (fettuccine, Linguine, Angel Hair)
• 4 Tablespoons Butter
• 1/4 cup Finely Minced Parsley
• 1 whole Lemon
• Salt And Pepper, to taste

Preparation Instructions

Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means.
Zest the lemon. Squeeze in the juice, then add the zest of half the lemon.
Add salt and pepper to taste, then toss around and serve. Yum!

Ham, Cheese, Egg, and Lemon Sandwiches

SERVES 4

INGREDIENTS

FOR THE LEMON CURD:
¾ cup sugar
4 egg yolks
12 tbsp. unsalted butter, melted
Zest and juice of 3 lemons, preferably Meyer

FOR THE SANDWICHES:
8 (1"-thick) slices brioche
Unsalted butter, melted, for brushing
2 oz. soft goat cheese
4 eggs
1 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
16 slices black forest ham
4 oz. mâche

INSTRUCTIONS

1. Make the curd: Whisk together sugar and yolks in a 2-qt. saucepan; add butter, zest, and juice, and whisk until smooth. Place over medium heat, and cook, stirring, until curd is the consistency of loose pudding, 8 to 10 minutes. Pour curd through a strainer into a bowl, and press a piece of plastic wrap on the surface of the curd; chill for 2 hours.

2. To make each sandwich, heat a 10" nonstick skillet over medium-high heat. Brush one side each of 2 slices brioche with butter, and place in skillet, buttered sides down, and toast, about 1 minute. Transfer slices to a plate, toasted sides down, and spread ½ oz. goat cheese over one slice and 2 ½ tbsp. lemon curd over the other slice.

3. Meanwhile, whisk 1 egg in a bowl, and add to skillet; sprinkle with ¼ tsp. thyme and salt and pepper, and cook, flipping once, until just set, about 2 minutes. Fold up omelet and place on top of the goat cheese. Place 4 slices ham in skillet, and cook, flipping once, until heated through, about 35 seconds; place on top of omelette. Place 1 oz. mâche on top of ham, then top with the bread slice slathered with lemon curd. Repeat with remaining ingredients to make 3 more sandwiches.                                                                                                                          

Browned Butter Lemon Pasta

Yields about 3-4 servings

Ingredients:
1/4 cup butter
2 Tbsp extra virgin olive oil
2 cloves garlic, finely minced
1/2 - 1 tsp lemon zest (use 1 for stronger lemon flavor)
2 Tbsp Italian seasoned bread crumbs
2 Tbsp lemon juice 
8 oz spaghetti noodles, uncooked
Salt and freshly ground black pepper to taste
2 oz freshly, finely grated Romano cheese (1/2 cup)
8 fresh basil leaves, chopped
1/4 cup sliced almonds (toasted if desired)


Directions:
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes). 

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust

1 7 oz box Carrs Ginger Lemon Cremes Cookies (finely ground in food processor)

2 Tablespoons butter, melted

20 oz softened cream cheese

2/3 Cup sugar

1 teaspoon vanilla

22 oz canned Pumpkin, (I used 1 1/2 cans of the 15oz size)

12 oz softned cream cheese

1/2 Cup granulated sugar

1/4 Cup powdered sugar

1 teaspoon pumpkin pie spice

Caramel sauce to drizzle if desired

1. Spray a 8×13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.

2. In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.

3. In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.

4. Drizzle with caramel sauce if desired. 

Black Lentil & Chickpea Salad With Mint Lemon Dressing

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 20 mins

A healthy combination of fresh vegetables, black lentils, and chickpeas create a delicious hearty salad.

Ingredients:

2 Cups Beluga Lentils, Rinsed & Picked Over
2 Stalks Celery, Finely Chopped
6 Green Onions (Scallions) Chopped
1 (14 ounce) Can Chickpeas
6 Large, Ripe Plum Tomatoes, Chopped
1/2 Cup Coarsely Chopped Fresh Parsley
1/4 Cup Pitted Kalamata Olives, Chopped
Dressing:
Juice from 1 1/2 Large Lemons
Zest From 1 Lemon
3 Tablespoons Fresh Mint
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

Cook the lentils until "al dente" in boiling water, about 20 minutes.
Drain lentils and bring to room temperature.
Use a blender or hand wand to puree the dressing ingredients.
Add the lentils and other ingredients into a large bowl, then pour on the dressing and toss to mix.
Let salad rest at room temperature for 30 minutes, mix again, then serve.