Recipe: English Pea Pasta - Health Essentials from Cleveland Clinic

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There is something special about using fresh peas straight out of the pod. This recipe was inspired by our root-to-stem philosophy of cooking: It always seems like such a waste to throw away the pea pods, but they are relatively inedible. To make use of the pods, we’ve pureed them into a spring-fresh pasta sauce. Remember: Pasta for breakfast is a great choice, especially when it’s loaded with healthful pea protein.

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Ingredients

Kosher salt
1 pound fresh English peas in pods (yields about 1 cup shelled peas and about 3 ½ cups pods)
½ cup water
¼ cup extra-virgin olive oil
2 small spring onions or 2 large shallots, chopped
2 small spring garlic (whites) or 3 garlic cloves, minced
2 tablespoons Greek yogurt (optional)
12 ounces whole grain pasta, such as linguine, rigatoni or small shells
Freshly ground black pepper
¼ cup fresh mint (peppermint preferred), thinly sliced
Espelette pepper to taste (optional)
Grated Parmigiano Reggiano cheese (optional)

Directions

1. Bring a large pot of water to boil and add enough salt to make it salty like the sea.
2. Meanwhile, wash the peas. Pull off the stem ends: remove the peas and place in a small bowl. Reserve the pods.
3. Fill a bowl with cold water. Set aside. Add the empty pea pods to the pot of boiling water and cook for 5 minutes. Using a slotted spoon or spider, remove the pods from the boiling water and transfer to the bowl of cold water to cool quickly. Drain the pea pods and add to a Vitamix or high-speed blender. Add ½ cup water. Puree for 2 to 3 minutes.
4. Place a fine strainer over a bowl and add the pea pod puree to the strainer, pressing on the solids to release as much puree as possible into the bowl. Discard the solids in the strainer. Reserve the puree in the bowl; season to taste with salt and pepper.
5. Cook the pasta in the pot of boiling water until al dente, stirring occasionally.
6. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, 3 to 4 minutes. Add the peas and cook 2 minutes. Stir in the reserved pea pod puree and Greek yogurt, if using, and cook just until heated through. (Don’t overcook the peas or puree as the sauce will turn brown).
7. Using tongs or a spider, transfer the pasta to the sauce in the skillet. Toss until combined. Season to taste with salt and pepper. Transfer the pasta to the serving bowl. Add the basil and mint. Serve with Espelette pepper and grated Parmigiano Reggiano cheese, if using.

Nutritional info (per serving)

Makes 4 servings.

Calories: 554 kcal
Total fiber: 12 g
Soluble fiber: 0.1 g
Protein: 15.5 g
Total fat: 16.7 g
Saturated fat: 2.0 g
Healthy fats: 12.1 g
Carbohydrates: 84 g
Sugars: 7.7 g
Added sugars: 0 g
Sodium: 178 mg
Potassium: 433 mg
Magnesium: 14 mg
Calcium: 134 mg

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Source: The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH and Jim Perko, Sr, CEC, AAC.

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June 29, 2021 at 07:44PM
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Recipe: English Pea Pasta - Health Essentials from Cleveland Clinic

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Pasta

Purple Basil food truck brings pasta on the go throughout central Wisconsin - Wisconsin Rapids Tribune

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June 29, 2021 at 06:02PM
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Purple Basil food truck brings pasta on the go throughout central Wisconsin - Wisconsin Rapids Tribune

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Pasta

Pasta Salad with Eggplant, Tomatoes and Basil Recipe - Today.com

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Chef notes

Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.

Technique tip: Pasta salad can be refrigerated for up to 24 hours; return to room temperature before serving.

Swap option: The eggplant can be broiled until golden brown if you prefer not to grill it.

Preparation

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high (adjust burners as needed to maintain grill temperature of 350 F).

1.

Clean and oil cooking grate. Lightly brush eggplant with extra oil and season with salt and pepper. Cook until dark grill marks appear, about 10 minutes, flipping eggplant halfway through cooking. Let cool completely, then cut into bite-size pieces.

2.

Meanwhile, bring 4 quarts water to boil in large pot. Whisk garlic, lemon zest and juice, pepper flakes and 3/4 teaspoon salt together in large bowl. Whisk in oil in slow, steady stream until smooth.

3.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Drain pasta. Re-whisk dressing and add tomatoes, basil, eggplant and pasta to bowl; toss to mix thoroughly. Let salad cool completely. Season with salt to taste and serve.

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June 29, 2021 at 09:21PM
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Pasta Salad with Eggplant, Tomatoes and Basil Recipe - Today.com

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Pasta

The perfect summertime pie - Davis Enterprise

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Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.

This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

To make this cool, creamy creation, add vanilla wafers to a blender to make crumbs. Add melted butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make crust.

In another large bowl, beat cream cheese, condensed milk and coconut extract.

In a different large bowl, beat whipping cream until it starts to thicken. Add powdered sugar and lime juice. Reserve 1 cup of the whipped topping.

Add lime juice, coconut flakes and the reserved whipped topping to the cream cheese mixture then stir to combine.

Add cream cheese mixture to the pie crust and smooth it out. Top with whipped topping then garnish with toasted coconut, lime zest and maraschino cherries.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

Find more summer recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

— Family Features

Coconut Key Lime Cream Pie

Servings: 6-8

Ingredients:

1 package (11 ounces) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ cup Key lime juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
¼ cup toasted shredded coconut
lime zest
maraschino cherries

Putting it together:

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

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June 30, 2021 at 12:32AM
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The perfect summertime pie - Davis Enterprise

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Pie

Bites: Elote Pizza @ Pie-Eyed. Better Get It Now! - thirdcoastreview.com

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When you’re thinking elotes, you’re likely picturing Mexican corn: steaming hot half-cobs slathered in mayo, studded with parmesean cheese and chili powder, and drenched in fresh lime juice. What you’re probably NOT thinking about is the clubby late-night pizza mecca, Pie-Eyed Pizza. You know the place: super quality slices at 4am to soak up the booze in your system and lines down Milwaukee Avenue.

But if you’re NOT thinking about Pie-Eyed Pizza when you think “elotes,” you’re missing out. For a limited time (through tomorrow, June 30, to be exact), Elotes is the slice of the month at Pie-Eyed.

Think the purest corn/elote flavors and textures, distilled down to their essence, and applied to the hot, fresh, giant-sized slices for which Pie-Eyed is so famous. Not “pizza with elote toppings” nor “pizza with elote flavor” it is, indeed, elotes AS a pizza. Hot fresh sweet corn, green cilantro notes, salty crumbly parm, dabs of perfectly cuminized hot sauce—reminiscent of that six month period when my ex’s housemate got obsessed with Valentina, but tastier—and fresh tangy lime squeezed over the top. Divinely salty, sweet, hot and with a zing of fresh lime juice. Perfect for late nights when your GF wants slices and the bestie screams “Mexican!”

Elotes Pizza and other delicious slices can be found at Pie-Eyed Pizza, 1111 W. Chicago Ave. at the corner of Milwaukee, Grand, and Ogden. For this month’s special slice, hours, and more, check their site at pie-eyedpizzeria.com.

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June 30, 2021 at 12:15AM
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Bites: Elote Pizza @ Pie-Eyed. Better Get It Now! - thirdcoastreview.com

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Pie

Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Additions of whipped toppings and ice cream are encouraged, but not mandatory for these Madison-made pies.

June 29, 2021 11:59 AM

Sam Jones

Posted: June 29, 2021 11:59 AM

Photo from PxHere

Pie has been around about as long as democracy, and while the United States definitely didn’t invent that either, both feel American through-and-through. There is no better time than Independence Day to dig into a flaky crust filled with fruit, so stock up on your pies from these local bakeries before (and long after) the Fourth of July.

Batch Bakehouse: This bake-from-scratch entity on Williamson Street flips out pies in traditional and mini sizes each day, so hop online and order your favorites early to ensure they don’t sell out. Cherry streusel screams summer, but key lime and blueberry streusel are also tremendously tasty options when it’s hot out. batchbakehouse.com

Madison Sourdough: Move over bread — it’s pie’s time to shine. The sourdough messiahs of Madison (also on Williamson Street) make mouth-watering pastries and desserts, including pie’s French cousin, the galette. Get your fix in the strawberry rhubarb or key lime variation. madisonsourdough.com

Hubbard Avenue Diner: 9- and 11-inch round pastries are the specialty of this Food Fight behemoth, and this Middleton diner has the flavor options to prove it. Strawberry rhubarb and raspberries and cream sound too refreshing to pass up, but the customary apple, cherry or coconut cream won’t let you down, either. hubbardavenuediner.com

The Looking Glass Bakery: Normally we would never suggest you opt for mini, but when there are 15 different kinds of pies to choose between, you just might have to go mini so you can try a ton. You can get classic desserts from this online-only shop, but intriguing combinations might tempt you away from the norm. Honey lemon, mixed berry and anise, peach rose rhubarb, brown sugar bourbon peach, cardamom pear and apple cheddar are all showstoppers, and we didn’t even dip into the tart selection. thelookingglassbakery.com

Norske Nook: The crusts at this Scandinavian spot are rolled by hand, so you’re sure to taste the love and care filling each of Norske’s pies. You can trek to Deforest to pick yours up IRL, or you can ship pies anywhere in the country right from your laptop. Treat your taste buds with the flavor-packed lingonberry apple, fresh peach, blueberry or cranberry apple. norskenook.com

The Rolling Pin Bake Shop: This Fitchburg fixture cranks out top-tier pies every day based on seasonal availability, with berry-packed flavors like the “fruits of the forest” option. Stocked to the brim with raspberries, blackberries, blueberries, strawberries, apples, rhubarb AND cherries, there’s no denying this pie has a stunning bites-to-your-buck ratio. Other pies include strawberry rhubarb, cherry, apple, dutch apple, banana cream, key lime, peach raspberry and blueberry. rollingpinbakeshop.com

Market Street Diner: This is the spot for pie in Sun Prairie. Home of Carl’s Cakes, Market Street Diner can fulfill even your loftiest baked good desires. Order a pie, or opt for other sweet treats like cheesecake, cupcakes, cookies or pastries. There are no rules when it comes to number of dessert options on July 4. shop.marketstreetdiner.com

Monty’s Blue Plate Diner: What’s a diner without a display case of pie? Every morning, the staff at Monty’s fire up the ovens to prepare the homemade pies for that day’s customers, so you always know your piece is freshly sliced. Dig into the classic fruit offerings at this Atwood Avenue mainstay, or take a leap with lemon cream cheese, banana cream, key lime or coconut cream. montysblueplatediner.com

COPYRIGHT 2021 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

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June 29, 2021 at 11:59PM
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Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Pie

Pie Five Pizza Adds Stuffed Crust Pizza to the Menu - QSR magazine

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Pie Five Pizza introduced new Parmesan Crunch Stuffed Crust Pizza. Through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code “STFDCRNCH” redeemable online or in-store.

Pie Five Pizza is filling its house-made pizza dough with real mozzarella cheese, and the creativity didn’t stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five’s stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

“Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy,” says Pie Five Director, Adam Schmidt. “We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We’re launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!”

Pie Five Pizza’s Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five’s robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five’s stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

“Demand is higher than ever for stuffed crust and for only $5, there’s nothing stopping guests from trying our unique version of the popular pizza,” says Pie Five Pizza’s Director of Operations, Aaron Archuleta. “Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast-casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!”

Pie Five’s latest menu addition closely follows the launch of its Impossible Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five’s new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, “STFDCRNCH.” Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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June 28, 2021 at 09:12PM
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Pie Five Pizza Adds Stuffed Crust Pizza to the Menu - QSR magazine

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