3 Quick-and-Easy Dinner Ideas You'll Love

What's for dinner? Let's do something new?


The menu could get a bit repetitive and boring sometimes. And researching and coming up with new ideas might be the last thing you want to do after a long day.


We've got you! Here are 3 quick-and-easy recipes to freshen up your menu and palate with fresh local ingredients. ūüĆŅ

 

1. Dragon Tongue & Pancetta

Ingredients

  • 1 lb of Dragon Tongue Beans

  • 8 oz of guanciale/pancetta (interchangeable), cut into small cubes

  • 2 shallots, minced

  • 4 garlic cloves, minced

  • 2 tablespoons fresh parsley, chopped

  • (Optional) 1 1/2 pounds cremini mushrooms, quartered

  • 1 tablespoon butter

  • Black pepper

  • Salt

Directions

  1. Blanche the beans in a pot of boiling salted water for 5 minutes. Drain and run under cold water immediately; set aside.
  2. Cook the guanciale/pancetta in a saute pan or a skillet until slightly crispy; remove from the pan. 

  3. Turn heat to medium-low and melt butter. Cook the shallots for 1-2 minutes until fragrant. Add in the garlic and salt cook for 30 seconds. Then stir in the mushrooms. Let the mushrooms cook for 8-10 minutes.

  4. Add in the beans and the guanciale and cook for 1-2 minutes more. Lastly, sprinkle black pepper and garnish with parsley.

 

DRAGON TONGUE BEANS

$4.25

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GUANCIALE

$9.00

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LOCAL SHALLOTS

$4.00

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FRESH ORGANIC GARLIC

$5.00

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2. Roasted Garlic Cauliflower

Ingredients

  • 1 head cauliflower, separated into florets, cut into florets

  • 2 garlic cloves, minced

  • 3 tablespoons olive oil

  • 1/3 cup grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley

  • Salt and black pepper, to taste

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil (optional), and set aside. OR Grease a large casserole dish.

  2. Put the cauliflower, olive oil and garlic in a large resealable bag; shake to mix. Pour into the prepared baking sheet or casserole dish, and season with salt and pepper, to taste.

  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

 

LOCAL GREEN CAULIFLOWER

$9.00

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PARMESAN CHEESE

$8.00

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LOCAL ORGANIC ITALIAN PARSLEY

$3.25

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FRESH ORGANIC GARLIC

$5.00

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3. Spaghetti Carbonara

Ingredients

  • 300-350g spaghetti

  • 2 large eggs

  • 1/2¬†cup freshly grated Parmesan

  • 4 slices bacon, diced (or guanciale)

  • 4 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the packaging. Cook from fresh for only 60 seconds, or cook from frozen for 2 minutes. Reserve 1/2 cup of the pasta water and drain the pasta well.

  2. Heat a large skillet or saute pan on medium-high heat. Cook the bacon for about 5-7 minutes until browned and crispy; keep the excess fat.

  3. Stir in garlic and cook for about 1 minute. Reduce heat to low.

  4. Add in the pasta and egg mixture. Gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

  5. Garnish with parsley and serve immediately.

 

FRESH PASTA 350g

$10.00

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BACON NITRATE-FREE

$8.50 (Was $13.00)

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FREE RANGE BROWN EGGS

$6.00

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PARMESAN CHEESE

$8.00

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