Pasta with Anchovies and Dandelion Greens
from Ramona Bajema
1 pound pasta cooked al dente (I prefer spaghetti but any shape will do)
1 can anchovies preserved in olive oil 1 large bunch dandelion greens (or any bitter green that’s in season—arugula is a good substitute)
4–6 cloves garlic, finely chopped ¼ cup olive oil ½ teaspoon crushed chile pepper flakes (optional))
Salt and freshly ground black pepper (to taste)
Parmesan cheese, grated, for garnish
While pasta is cooking, sauté garlic and anchovies in olive oil. Garlic should be a light gold color, barely cooked, and anchovies will break apart and start to dissolve. Turn heat to low. After removing any tough ends, chop greens into large pieces. Add to anchovy/garlic mix with chile flakes, if desired.
Drain cooked pasta, reserving a cup of the water. Toss pasta with anchovy/greens mix and use pasta water to thin if necessary. Add pepper and salt and freshly grated Parmesan cheese to taste.
Cheese & Tomato Pie*
from Randy Graham
*This savory pie is egg-less and gluten-free.
1 gluten-free piecrust*
3 tablespoons olive oil
1 clove garlic (minced)
1 (28-ounce) can diced tomatoes ¾ teaspoon salt 2 tablespoons fresh parsley (chopped)
½ teaspoon dried basil
Black pepper to taste
2 medium sweet yellow onions
2 tablespoons butter
1/3 cup grated Parmesan cheese
8 ounces mozzarella cheese, grated or cut into thin strips 12 Kalamata olives (pitted & sliced)
Preheat oven to 375° F.
Heat olive oil in a large pan and sauté the garlic in it for a few minutes. Add tomatoes and their juice, ½ teaspoon of the salt, parsley, basil and pepper to taste. Simmer sauce, stirring occasionally, until it is reduced by about half. It should be quite thick. Set aside.
Peel, halve and thickly slice onions. Sauté in butter until golden; sprinkle with ¼ teaspoon salt. Set aside. Now you can assemble the pie. Sprinkle Parmesan cheese over the bottom of the pre-baked pastry crust. Arrange the onion slices over Parmesan cheese in an even layer; cover with tomato sauce. Arrange mozzarella cheese evenly on top of the tomato sauce. Sprinkle olive slices on top and bake the pie for 35 minutes. Allow to cool for approximately 10 minutes before serving.
½ cup arrowroot starch
1 cup amaranth flour
¼ teaspoon sea salt
3 tablespoons vegetable oil
4–5 tablespoons cold water (more if necessary to form a dry ball)
Roll pastry out to make one 12-inch piecrust. Place crust in pie tin (or use a spring-form pan) and thoroughly prick sides and bottom with fork to prevent shrinking. Pre-bake at 400° for 12–15 minutes.