IN THE KITCHEN WITH TONI AND FRIENDS
HEALTHY AND DELICIOUS
RECIPES
Pasta with Grapes,
Blue Cheese and Spinach
Roasted Sweet Potatoes with Onions, Grapes and Feta
Directions:
Cook the pasta in boiling salted water in a large pot until al dente. Drain and reserve. While the pasta is cooking, whisk together the blue cheese, Parmesan cheese, lemon juice, vinegar, zest, honey, garlic, olive oil and salt and pepper in a medium bowl. In a large bowl, combine the pasta, grapes, scallions and blue cheese mixture. Toss to mix, add the spinach and toss again. Serve with additional blue cheese sprinkled on top. Serves 6.
Directions:
Heat the oven to 400 F. Pierce the potatoes all over with a fork, place on a foil-lined sheet pan and bake for 1 hour or until potatoes are tender. Alternatively, wrap the potatoes in a damp paper towel and microwave 8-10 minutes or until soft. While the potatoes are roasting, heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and lightly browned, about 8 minutes. Stir in the turmeric, vinegar and salt and pepper and cook 2 minutes longer. Stir in the grapes and turn off the heat. When potatoes are done, cut off the top quarter of each potato, fluff the insides with a fork. Top with the onion mixture, pepitas, cilantro and mint and sprinkle with feta. Serve.
Ingredients:
12 ounces fusilli or other short pasta
1/2 cup crumbled blue cheese plus additional
for garnish
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon grated lemon zest
1 teaspoon honey
1 small clove garlic, minced
1/3 cup extra-virgin olive oil
1/4 teaspoon each kosher salt and finely ground
black pepper
3 cups halved red California grapes
3 scallions, thinly sliced
4 cups baby spinach
Ingredients:
4 medium sweet potatoes
1 tablespoon extra-virgin olive oil
1 jumbo yellow onion, halved and thinly sliced
1/2 tablespoon turmeric
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup halved red or black California grapes
2 tablespoons chopped toasted, salted pepitas
2 tablespoons chopped cilantro
2 tablespoons chopped mint
1/4 cup crumbled feta