Recipes or Fav Websites:Fresh sophisticated ingredients?

Hi! Looking for great recipes with simple fresh sophisticated ingredients meaning: pine nuts, fresh basil, extra virgin olive oil rather than too simple like: apple with peanut butter


Websites would be great too! Without alcohol please. Thank you!



epicurious.com


foodtv.com


cookinglight.com


finecooking.com




www.mealsforyou.com





www.recipes.organic.org





www.busycooks.about.com




Go to Jamie Oliver%26#039;s web site (jamieoliver.com). He%26#039;s all about fresh ingredients and fun recipes. His recipes always turn out well too!




The cookbook: The Silver Spoon. It%26#039;s awesome!




Macaroni Grill Gemberetti Noci E De Pino


(now called Shrimp Portofino)





24 Jumbo Shrimp -- peeled and deveined


3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick


1 1/2 Tbsp. roasted pine nuts


6 handfuls fresh spinach leaves


6 C. cooked vermicelli pasta


4 Tbsp. Butter


2 Tbsp. fresh Garlic -- minced, up to 4


Lemon Butter Sauce


1 Tbsp. shallots -- minced


1 Tbsp. fresh garlic minced


1/2 C. dry white wine


1 C. Heavy Cream


1/2 C. Lemon juice -- freshly squeezed


1/8 tsp. White pepper


1 lb. lightly salted butter -- cut into -- tablespoons





Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.





Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.





Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saut shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.





In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saut until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saut several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.


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Chicken %26amp; Farfalle Salad with Walnut Pesto


SALAD:


2 cups uncooked farfalle (bow tie pasta; about 6 ounces)


2 cups cubed cooked skinless, boneless chicken breast


1 cup quartered cherry tomatoes


2 tablespoons chopped pitted kalamata olives





WALNUT PESTO:


1 cup basil leaves


1/2 cup fresh parsley leaves


3 tablespoons coarsely chopped walnuts, toasted


1 1/2 tablespoons extravirgin olive oil


1 tablespoon white wine vinegar


1/2 teaspoon salt


1 garlic clove





REMAINING INGREDIENT:


4 curly leaf lettuce leaves





To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.


To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.


Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)


Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g





--Cooking Light, JUNE 2005


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Broccoli %26amp; Bow Ties





Kosher Salt


8 cups broccoli florets (about 4 heads)


lb. farfale pasta (bow ties), about 4 cups dry


2 Tbsp. butter


2 Tbsp. EVOO


1 tsp. minced garlic


zest of 1 lemon


1 Tbsp. freshly squeezed lemon juice


cup toasted pine nuts (pignoli)


freshly grated parmesan cheese, optional





Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.





In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.





Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8





--Ina Garten, %26quot;Barefoot Contessa Family Style%26quot; cookbook


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