pasta with walnut vinaigrette.

I think this is the last of the lost posts… woopdeedoo.

PASTA with SPINACH & WARM WALNUT VINAIGRETTE.

Ingredients: (2 Servings)

For the Vinaigrette:
4 fl oz Champagne Vinegar
1 tbsp Brown mustard
½ oz Sugar
2 Shallots, minced
10 fl oz Olive Oil
2 fl oz Walnut Oil
1 tbsp Dill, chopped
1 tbsp Chives, chopped
1 tbsp Flat-leaf parsley, chopped
Salt and Fresh Ground Pepper to taste

Pasta of your choice
½ cup Walnuts, toasted and chopped
2 cups Baby Spinach

Toss vinaigrette with pasta of your choice, walnuts, and fresh baby spinach.  (Note: The noodles above are not Udon.  They’re tubular.)

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hijiki-chicken meatballs.

Here once again: The Giant Meatball.

HIJIKI-CHICKEN MEATBALLS.

Ingredients: (4 Servings)

1 lb ground chicken
2 cups Hijiki, chopped
¼ cup Fennel Leaves, finely chopped
½ cup Fennel, finely chopped
1 tbs Feta Cheese, crumbled
1 egg
½ cup Panko
1 tsp Salt
½ tsp Nutmeg

1 and ¼ cup Chicken Broth
1 cup Water
1 tbsp Butter
Salt & Fresh Pepper to taste

Mix together ingredients for meatballs - don’t overmix.  Bring chicken broth and water to a boil.  Drop meatballs into liquid and let simmer, covered, until cooked through.  Finish with butter, salt, and pepper.

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aww mr.lobster…

It’s too bad this original post got deleted because it spurred a slew of random comments regarding my “inhumane” method of lobster-slaying.  To all of my crustacean friends - I am sorry.

LOBSTER BISQUE.

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