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Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds Recipe. Rotini with Butternut-Sage Sauce. Summer Squash Spaghetti. Several years ago I bought a Benriner turning slicer. It is a ridiculous (but fun) tool that sits in my cupboard 364 days a year. To justify hanging on to it, I pull it out every year, just once, at the start of zucchini season, when I set out to make one of my favorite spaghetti recipes, the very dish that inspired its purchase. I had read about the turning slicer in Michael Chiarello’s Tra Vigne Cookbook, which extolled the tool for its ability to cut vegetables into long spirals, perfect for making cucumber salads or for preparing potatoes for the deep fryer or for turning out zucchini slices for this very spaghetti recipe. That sounded like fun, I thought, and I ran out to Fante’s to see for myself. While the gadget works beautifully and while it, unlike some of my other slicers, poses no risk to my fingers, my experimentation has extended no further than this single recipe.

While neither tool is required to prepare this pasta recipe, having one helps. I love this pasta. 1. 2. 3. Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style. I have a pizza dough recipe I adore. I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. I couldn’t resist. Oh wow, where to begin, where to begin? Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious!

No, no. Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. Also, for more inspiration, advice and recipes, check out the Pizza in Five website. Butternut Squash from our Olin-Fox Farm CSA: Artisan Pizza in Five Minutes a Day, Master RecipeSource: Artisan Pizza and Flatbread in Five Minutes a Day Make the Dough 3 1/2 cups Lukewarm water 1 tablespoon yeast 1 1/2 tablespoons kosher salt 7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour 1. 2. 3. On Baking Day 1. 2. 3. 4. 5. 6. 1. 2. 3. 4. 5. Summer Squash Spaghetti. Pumpkin Ravioli. Happy Belated Halloween! Well, this certainly won't be the last pumpkin recipe of the season, but it's the last for a few weeks at least. With Thanksgiving just weeks away, I have to admit I have been thinking a lot about pumpkin pie and pumpkin ice cream. Maybe that's because I have a pecan pie sitting on my counter.

I need to do something about that — I had a slice for breakfast. I wish I were kidding. Anyway, I can't pretend this recipe will take little effort. It might take all day actually. And I guess they really can't be called ravioli. Pumpkin Ravioli with Sage Brown-Butter Sauce Filling:1 sugar pumpkin*olive oilkosher salt and pepper2 cups Parmigiano Reggiano, freshly grated2 eggs, lightly beaten*Winter squash such as Hubbard, red kuri or butternut make fine substitutes for the pumpkin.

Preheat the oven to 400ºF. Scoop out flesh and place in a bowl. Dough:3½ cups all-purpose flour, plus extra for kneading5 large eggs lightly beaten. Butternut Squash Ravioli with Crispy Sage. A few weeks ago I was motivated to make homemade butternut squash ravioli with sage brown butter sauce. When I initially started shaping the pasta dough I started questioning why I had begun such a tedious process. The first few ravioli I shaped were irregular, soggy and just plain hideous. As I persevered, however, the shaping process became easier and I finally developed my own, relatively efficient system.

I froze most of what I created and my husband and I were able to enjoy this classic combination of savory sage and sweet squash for a second time last night. Butternut Squash Ravioli1 large butternut squash (about 1 lb)kosher salt and freshly ground pepper1/2 tsp. olive oil for the baking sheet1 1/4 cups freshly grated Parmigiano Reggiano2 eggs, lightly beaten 1 recipe pasta dough (see below) 2 T. unsalted butter2 T. extra-virgin olive oil8 fresh sage leaves Preheat the oven to 375 degrees F. Pasta Dough 3 1/2 cups all-purpose flour, plus extra for kneading5 large eggs lightly beaten. Pasta with Peas - Pea Pasta. Pasta with Peas Smoked Almonds and Dill Pasta with Peas Smoked Almonds and Dill is a great make-ahead dish for gatherings such as barbeques and picnics.

It can sit out a long time and still hold up. With a pop of smoke and herby essence, this pea pasta will brighten your day! I’ve been dreaming up side dishes, isn’t that weird? Usually if I’m dreaming about food, the dreams involve chocolate or steak. Chic Dishes from Villeroy & Boch. It must be the weather. Spring effects people in different ways. In this pea pasta, what really sets off the dish is the sprinkling of chopped smoked almonds. My only cooking note for this pea pasta dish is that the almonds make the most impact when they are added at the last minute and sprinkled on top, not mixed in.

Print Save Yield: 8 servings Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: Directions: Cooking the pasta according to the instructions on the package. Once the peas have warmed through, drain the pasta and peas. Easy Spring Side Dishes: Greek Pasta with Shrimp Tomato and Kalamata Olives. Pasta Athena The Aftermath, and Greek Pasta with Shrimp Tomato and Kalamata Olives. Well friends, Halloween is over. Decorations are coming down. The litter is off the lawn. Halloween in Kenilworth is famous for being unpredictable. Every year I try to keep count of the trick-or-treaters to prepare for the following year–it’s still a crap-shoot. The weather was gorgeous and everyone invited their sister’s boyfriend’s cousin’s friend to come out!

In the house, our party was a bit more tempered than outside. I hoped to take more pictures during the event, but in all the commotion, I lost track of my plan. After all this, I need comfort food. Peace begins with a smile. To make Greek Pasta with Shrimp Tomato and Kalamata Olives: In a large pot, boil salted water and cook the pasta as directed on the box. Cook about one minute, then add the wine and cream.

Finally, mix in the strained pasta and spinach leaves. Divide onto plates and top with feta cheese. Print Save Yield: 4-6 servings.