April 27th, 2009

by chef teresa wilson of aquarelle

2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste

Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet).  Cut beets into squares (or each sheet into fours).  Mix all ingredients together in a bowl and set aside.

Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.

2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.

Assemble the Ravioli
Remove beets from the liquid.  Place 1 T of cheese in center of beet slice and press along edges to seal.  Finish assembling all beet slices.  Makes about 20 raviolis.

Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis.  Garnish with fresh basil.

November 7th, 2008

contributed by south shoreganics

1 box penne, rotini or shell pasta
1/2 c roasted cherry tomatoes (see recipe under tomatoes), cut into thin strips
1 roasted red sweet bell pepper, cut into thin strips
1 jar marinated artichoke hearts. cut up
6 oz arugula
Kauai sea salt
olive oil

vinaigrette
7 T olive oil
2 T apple cider vinegar
1 t honey
1/2 garlic clove, minced
1/4 onion, minced

Prepare pasta according to package directions.  While cooling, toss with olive oil to avoid sticking.  In bowl, add all ingredients and toss to combine.  Drizzle with a generous amount of vinaigrette.

October 30th, 2008

1/2 cup red pepper slivers
½ cup onion, finely chopped
Garlic to taste
1 package pasta
3-4 cups washed kale, stems cut
Olive oil

Saute the onion and peppers in a small
amount of olive oil. Lightly press the oil from the peppers and onions with
a paper towel.

In another saucepan, sauté garlic with a small amount
of olive oil. Add kale. Make sure the kale is tossed
so it is covered with the oil. Add water and cover
with a saucepan lid. Finish cooking in the steam.
Important: Watch the color of the kale. Don’t let it turn brown.

Cook the pasta. Add it to the onion
mixture. Mix in the kale/garlic mixture and serve.

Goat cheese would make this even yummier!