Best blueberry scones ever! You can eat them for dessert with ice cream or as a breakfast treat!
2 tbsp minced garlic
3 tbsp olive oil
1 tbsp sea salt
2 tbsp pepper
1 medium sized bag of fresh green beans
In a large stockpot add olive oil and garlic over medium heat. Sauté garlic for 2 minutes. Add fresh green beans (make sure the stems are cut of and they have been cleaned). Mix in sea salt and pepper. Cook green beans for about 30 minutes on low heat or until soft, stirring occasionally.
Or if you like your green beans crunchy:
In a large skillet over medium heat, add in olive oil and garlic. Sauté for 2 minutes. Add green beans and mix in sea salt and pepper. Sauté for 12-14 minutes on medium heat.
3 large tomatoes
10 cherry tomatoes
5 cloves of garlic
1 tbsp sea salt
1 tbsp pepper
1/4 cup olive oil plus 3 tbsp
2 tbsp italian seasoning
Preheat oven to 400 degrees.
Cut the 2 large tomatoes into thick slices and lay on a single layer in a greased baking dish. Cut cherry tomatoes in half and put in the baking dish. Try to keep tomatoes on a single layer. Smash cloves of garlic and sprinkle on top of tomatoes. In a small bowl mix together sea salt, pepper, and italian seasoning. Sprinkle the mix on top of tomatoes. Pour 3 tbsp of olive oil on top. Bake for 35 minutes.
After taking the tomatoes out of the oven let cool for 8-10 minutes. Pour the tomatoes into a food processor and add 1/4 cup of olive oil. Set food processor on low speed for 1 minute. Pour into a bowl and keep warm.
Serve over pasta.
basic pasta dough:
1 cup all purpose flour
3/4 cup semolina flour
1 1/2 tablespoons extra virgin olive oil
1-2 tablespoons water, if needed
1/2 cup thawed frozen spinach, minced and squeezed dry
5 threads saffron (soaked in 2 tablespoons warm water for about 30 minutes)
for squid ink:
1 packet or 2 1/2 tablespoons
1 small roasted red beet, pureed until smooth
1. For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 1/2 cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
2. Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
3. If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).
4. To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.
5. To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.