Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)

So... I made this for dinner last night.

And it turned out so fabulous!

It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. What can I make with this stuff? I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—Bionaturae Organic Fusilli. It had the texture of "normal" pasta and held up well.

So that was a start. Then I sorted through the last of my veggies:

Organic heirloom cherry tomates
Organic yellow bell pepper
Organic wild arugula

That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.

The final ingredient?

Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)
Serves 4 people
Cooking time: about 20 minutes
Vegan (if served without cheese); gluten free

Ingredients
1 bag of fusilli pasta (12 oz.), cooked per package instructions
2 tablespoons extra virgin olive oil

3 garlic cloves, peeled and sliced
pinch of chili flakes
1 yellow, red or orange bell pepper, seeded and chopped
2 cups cherry tomatoes, halved
2 cups wild or baby arugula, tightly packed
1 can white beans (15 oz.), drained and rinsed with cool water
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons fresh basil, chopped (optional)
grated parmesan reggiano for garnishing (optional)

Directions
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.

2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.

3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.

4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!

My Chopped Chef Salad

Fall has finally arrived in Los Angeles... and I sure hope it sticks around!

This month should also be officially renamed "Rocktober." It feels like every major artist and band has been playing the southland this month. In the last two weeks alone I've seen—Florence + The Machine (amazing!), David Byrne & St. Vincent (also amazing), Neil Young and Crazy Horse (words cannot describe the amazingness), a tiny private Deadmau5 show (set to air on KCRW in November), and Peaches (love her). And I only had to pay for tickets to two of them!

I love music and find it great inspiration for cooking and writing. I almost always have it on when I'm making a meal, or sitting at my computer (I'm listening to Yeasayer right now). Today's recipe is one of my favorite dishes to throw together for a healthy, protein-packed lunch.

It's my take on a Chef Salad. I like my salads chopped—more yumminess in every bite. This salad combines high protein ingredients, such as salami, turkey, feta cheese, and quinoa. And lots of great vegetables, like cherry tomatoes, red bell pepper, and arugula. The secret ingredients? Fresh chopped dill and hearts of palm (though artichoke hearts would be great, too). As a note, I love using leftover quinoa (or other grains) by throwing them into salads the next day.

As for dressing, I love Annie's Naturals Roasted Red Pepper Vinaigrette, but any sort of vinaigrette would taste great. You can also just whip up your own dressing (this is my fast lunch recipe, so occasionally shortcuts can really make a difference).

Chopped Chef Salad

Serves 2 people
Prep time: less than 10 minutes

Ingredients

1/2 cup sliced deli turkey, chopped
1/4 cup salami, chopped
1/2 cup quinoa, cooked
1/4 cup feta, crumbled
2 tablespoons fresh dill, chopped
1/2 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup hearts of palm, chopped
vinaigrette of your choosing (such as Annie's Natural Roasted Red Pepper Vinaigrette)

Directions

1. Place ingredients in a salad bowl and add the vinaigrette. Toss the salad well.

2. To serve, distribute the salad evenly between two bowls. Garnish with a little fresh chopped dill and freshly ground pepper, if desired. Enjoy!

Quick & Easy Greek Salad

Some of the best recipes are the simplest. 

As I have mentioned, this is also true for many of the best things in life.

There are few things I love more than a great Greek Salad. In fact, this is what I'm planning to make for lunch today. The combination of heirloom cherry tomatoes, crunchy cucumbers, crisp red bell peppers, grassy dill, and tangy feta just works.

I toss these great veggies and cheese with mixed greens (or occasionally arugula). The dressing—just fresh squeezed lemon juice and good extra virgin olive oil. Salt and pepper. That's it. Really.

It takes only minutes to make, but you'll want savor it for even longer.

Quick & Easy Greek Salad
Serves 2 people
Prep time: 10 minutes
Vegetarian; gluten-free

Ingredients

• 4 cups mixed baby greens 
• 1/2 cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh dill, chopped
• juice of half a lemon
• 2 tablespoons extra virgin olive oil
• salt and freshly ground pepper

Directions

1. Place the tomatoes, cucumber, bell pepper, dill, and feta into a salad bowl or mixing bowl. Add the lemon and olive oil. Sprinkle with salt and pepper to taste. Toss well.
2. Add the mixed greens and toss again.
3. Transfer the mixture to bowls. Top with a little fresh ground pepper if desired. Enjoy!

Saffron Shrimp Zucchini Risotto

Yup, it's another risotto recipe.

This dish is a staple in my household. I love that it's a base upon which you can demonstrate your kitchen creativity. Many combinations of proteins, vegetables, and spices work.

One of my favorite ingredients to lob into risotto is saffron. While normally reserved for paella, it works great in risotto (they are both rice dishes after all).

In fact, this dish is sort of like a risotto-paella hybrid, now that I think about it.

In addition to saffron, this recipe contains two types of roasted vegetables: zucchini and cherry tomatoes. I love roasting them in the oven to give them that extra oomph and texture for when they hit the rice.

And of course, shrimp, which tastes great with the saffron. I finish this seafood risotto that same way I do all of my seafood risottos—with a fresh squeeze of lemon cheese (no cheese here!).

Saffron Shrimp Zucchini Risotto
Serves 2-3 people
Cooking time: about 40 minutes
Dairy-free; gluten-free
Print Recipe

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 2 cups zucchini, chopped
• 1/4 cup extra virgin olive oil
• 4 cups vegetable stock (preferably homemade)
• 2 shallots, peeled and chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• juice and zest of one lemon
• 1 teaspoon saffron
• salt and freshly ground pepper

Directions

1. Preheat the oven to 350 degrees.
2. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Do the same thing with the zucchini.
3. Spread the cherry tomatoes evenly over a cookie sheet. Do the same thing with the zucchini on another cookie sheet.
4. Roast both in the oven until they're tender and gently caramelized (about 15-20 minuts for the tomatoes, and a little bit longer for the zucchini). Remove from the oven and set aside.
5. Meanwhile prepare the risotto by heating the remaining 2 tablespoons of olive oil in a heavy bottomed pan over medium heat. 
6. Add the shallots and saute until softened, about 5 minutes. Add the lemon zest and cook for one more minute. Then, stir in the rice, coating it with the oil, and cook for another two minutes. 
7. Pour in the white wine, stirring until it's absorbed by the rice. 
8. Once the wine has been absorbed, add 1/2 cup of the vegetable stock and the saffron. Stir until the stock is absorbed before adding another 1/2 cup at a time. Continue adding stock and cooking until the rice is al dente (note: you may not use all of the stock).
9. Once the rice is almost cooked, add the shrimp and a little more stock. Continue cooking until the rice is tender and the shrimp are cooked through. 
10. Stir in the roasted tomatoes and the roasted zucchini. Squeeze in a little lemon juice. Season to taste with salt and pepper. Enjoy!