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  <a href="/bonus-recipes/blog/6141313/colcannon">Colcannon</a>&nbsp;
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<p><em>(Serves 6-8... or just me!)</em></p>
<p>This is my version… not totally traditional...</p>
<p>3-4 lbs. Russet potatoes, peeled and cut in similarly sized chunks</p>
<p>¼ to ½ Head green cabbage, cored and sliced thin</p>
<p>Salt and pepper</p>
<p>Heavy cream</p>
<p>Chives, minced or cut</p>
<p>1.&nbsp; Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. &nbsp;Lower the heat so that water remains at a high simmer, but not a high rolling boil. Cook until potatoes are done (soft but not falling apart).&nbsp; Drain.</p>
<p>2.&nbsp; At the same time, steam…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141313/colcannon">Read more</a></span></div>
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    <p class="post-info"><span data-time="2020-01-21T19:20:15-05:00" title="January 21, 2020 19:20">01/21/2020</span></p>

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  <a href="/bonus-recipes/blog/6141312/parsley-pesto">Parsley Pesto</a>&nbsp;
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<p><em>(Serves 4-6)</em></p>
<p>2 C Flat leaf parsley</p>
<p>½ C Basil leaves</p>
<p>½ C Toasted walnuts</p>
<p>1-2 T Chopped garlic</p>
<p>½-¾ C EVOO</p>
<p>½ C Grated Parmesan Cheese</p>
<p>1 lb. Pasta</p>
<p>Kosher salt</p>
<p>Pepper</p>
<p>1. &nbsp;In a food processor, or using a mortar and pestle, blend parsley leaves, basil leaves, walnuts (or any nut you prefer), and garlic.</p>
<p>2. &nbsp;Drizzle in EVOO.</p>
<p>3. &nbsp;In another bowl, fold in Parmesan cheese.&nbsp; Taste for salt and pepper.</p>
<p>4. &nbsp;In a pot of heavily salted boiling water, cook pasta to desired texture. &nbsp;Drain, reserving 1C of the pasta water.</p>…<span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141312/parsley-pesto">Read more</a></span></div>
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  <a href="/bonus-recipes/blog/6141311/shockingly-lemon-linguini">Shockingly Lemon Linguini</a>&nbsp;
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<p>2T EVOO</p>
<p>2 Shallots, chopped (or 2T)</p>
<p>¾ Low-sodium chicken stock</p>
<p>3 T Unsalted butter</p>
<p>Zest of ½ lemon</p>
<p>3 T Flat leaf parsley, finely chopped</p>
<p>1 lb. Linguini</p>
<p>Grated Parmesan</p>
<p>1. &nbsp;In 2 T good EVOO, sauté 2 chopped shallots on low heat. &nbsp;Don’t brown.</p>
<p>2. &nbsp;Add ¾ C good low-sodium chicken stock. &nbsp;Raise the heat and reduce to approximately ½ C.</p>
<p>3. &nbsp;While the stock reduces, cook the linguini in plenty of well-salted boiling water until almost done.</p>
<p>4. Add 3 T unsalted butter, the zest of ½ lemon, and 3 T finely chopped…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141311/shockingly-lemon-linguini">Read more</a></span></div>
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  <a href="/bonus-recipes/blog/6141310/garlic-scampi-with-pasta">Garlic Scampi with Pasta</a>&nbsp;
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<p><em>(Serves 4-6)</em></p>
<p>24 Shelled, deveined shrimp</p>
<p>2 T EVOO</p>
<p>1 t Red pepper flakes</p>
<p>2 Large garlic cloves, smashed but not chopped</p>
<p>½ t Kosher salt</p>
<p>2 T Finely minced garlic</p>
<p>2 T Evoo</p>
<p>⅓ C Dry white wine</p>
<p>Chopped parsley</p>
<p>2-3 T Unsalted butter</p>
<p>Toasted bread crumbs</p>
<p>1 lb. long pasta (spaghetti, etc.)</p>
<p>1.&nbsp; In a bowl, marinate shrimp in EVOO, red pepper, salt and smashed garlic for at least 1 hour in the fridge.</p>
<p>2. In a small saucepan, “poach” minced garlic in EVOO for approximately 2 minutes.&nbsp; Don’t let the garlic color. &nbsp;Add…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141310/garlic-scampi-with-pasta">Read more</a></span></div>
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  <a href="/bonus-recipes/blog/6141309/sausage-mushroom-or-sausage-rabe-pasta-sauce">Sausage/Mushroom or Sausage/Rabe Pasta Sauce</a>&nbsp;
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<p>1 lb.&nbsp;Hot Italian sausage&nbsp;</p>
<p>10-12 oz. White button mushrooms or</p>
<p>1 Bunch broccoli rabe</p>
<p>2 Cloves garlic, minced</p>
<p>2 T EVOO</p>
<p>Cheese</p>
<p>Chicken broth, if needed</p>
<p>1)&nbsp;&nbsp;Sauté sausage meat until cooked. &nbsp;Remove from pan.&nbsp; Pour off fat, and add EVOO. &nbsp;Add quartered mushroom caps and sauté until golden.&nbsp; Remove from pan and add to sausage. &nbsp;Add garlic to pan. &nbsp;Sauté until fragrant.&nbsp; Combine with sausage/mushroom mixture.</p>
<p>or</p>
<p>Sauté sausage meat until cooked. &nbsp;Remove from pan. &nbsp;Pour off fat and add EVOO.&nbsp; Add rabe and sauté…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141309/sausage-mushroom-or-sausage-rabe-pasta-sauce">Read more</a></span></div>
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  <a href="/bonus-recipes/blog/6141308/mixed-herb-pasta-sauce">Mixed Herb Pasta Sauce</a>&nbsp;
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<p>1 C Mixed fresh herbs, chopped (I use a combination of basil, sage, rosemary, thyme, tarragon…)</p>
<p>½ C EVOO</p>
<p>2 (or more) Cloves garlic, minced</p>
<p>Salt and pepper&nbsp;to taste</p>
<p>Cheese&nbsp;</p>
<p>1)&nbsp;&nbsp;Heat EVOO in sauté pan. Add garlic and sauté for a moment until garlic is fragrant.&nbsp; Just before tossing with pasta, add herbs, salt and pepper.</p>
<p>2)&nbsp;&nbsp;Toss with pasta, adding pasta cooking water if necessary, and then add cheese. I use Parmesan or Grana Padano.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>

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  <a href="/bonus-recipes/blog/6141307/sage-and-prosciutto-pasta-sauce">Sage and Prosciutto Pasta Sauce</a>&nbsp;
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<p>10 Large fresh sage leaves, chopped</p>
<p>⅓ to ½ lb. Prosciutto, sliced or torn</p>
<p>2 (or more) Garlic cloves, minced</p>
<p>1 T EVOO</p>
<p>½ C (or more) Heavy cream</p>
<p>½ C Parmesan</p>
<p>Salt and pepper to taste&nbsp;</p>
<p>1)&nbsp;&nbsp;In a sauté pan, heat EVOO, add garlic, sauté until garlic is fragrant. &nbsp;Add sage.&nbsp; Add cream.&nbsp; If this seems way too rich for you, you can thin with a bit of chicken stock.</p>
<p>2)&nbsp;&nbsp;Just before tossing with pasta, add prosciutto (you aren’t really cooking the prosciutto, just warming it) and cheese.</p>
<p>&nbsp;</p>
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  <a href="/bonus-recipes/blog/6141306/basic-nut-pesto">Basic Nut Pesto</a>&nbsp;
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<p>1 C Walnuts, toasted (350° for approximately 10 minutes)</p>
<p>2 (or more) Cloves of garlic, chopped</p>
<p>½ C EVOO</p>
<p>Parsley (a good handful) or another herb if you prefer</p>
<p>Cheese (I use Parmesan, and I start with about ½ C)</p>
<p>Salt and pepper</p>
<p>Lemon juice</p>
<p>Process nuts, garlic, herbs, and EVOO... but not for too long... you don’t want a&nbsp;smooth paste. Add cheese. Taste.&nbsp; Add salt and pepper&nbsp;and lemon juice to taste.</p>
<p>To serve on pasta, thin with a bit of pasta cooking water.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>

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  <a href="/bonus-recipes/blog/6141305/basic-basil-pesto">Basic Basil Pesto</a>&nbsp;
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<p>2 C&nbsp; Basil leaves</p>
<p>¾ C &nbsp;EVOO</p>
<p>Garlic (as much as you like... but start with 2 medium cloves, remember it’s raw)</p>
<p>Cheese (again... up to you, but start with ½ cup Parmesan, Grana Padano, or Pecorino)</p>
<p>½ C Nuts&nbsp; (I use walnuts because pine nuts are just too expensive!)</p>
<p>1)&nbsp;&nbsp;Process basil, EVOO, nuts and garlic until fairly smooth, add cheese.&nbsp; If serving on pasta... thin pesto with a few tablespoons of pasta cooking water.</p>
<p>2)&nbsp;&nbsp;If you plan on freezing the pesto, process only the basil and EVOO. Place in…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141305/basic-basil-pesto">Read more</a></span></div>
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  <a href="/bonus-recipes/blog/6141304/basic-crab-cakes">Basic Crab Cakes</a>&nbsp;
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<p>(Makes approximately 16 hors d’oeuvres-sized cakes)&nbsp;</p>
<p>1 lb. Lump crab meat (picked over)</p>
<p>1 Rib celery, diced fine</p>
<p>1 Small shallot, diced fine</p>
<p>½ Red, orange or yellow pepper, diced fine (optional)</p>
<p>1 Egg</p>
<p>2 T Mayonnaise</p>
<p>Dash cayenne (optional)</p>
<p>⅓&nbsp;C Panko (plus more for dredging if desired)</p>
<p>Butter and EVOO for frying</p>
<p>1)&nbsp; Thoroughly combine celery, shallot, pepper, egg, mayonnaise, and cayenne.</p>
<p>2)&nbsp; Add crab and Panko, and gently fold in.</p>
<p>3)&nbsp; Form gently into approximately 16 patties. &nbsp;Allow to rest in…</p><span class="read-more pdf__hide"><a href="/bonus-recipes/blog/6141304/basic-crab-cakes">Read more</a></span></div>
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    <p class="post-info"><span data-time="2020-01-21T19:20:13-05:00" title="January 21, 2020 19:20">01/21/2020</span></p>

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