Linguine  

Cilantro is that one herb that has just taken over the culinary scene in America today.  And with good reason, it lends itself exceptionally well to Southwestern as well as Oriental and Middle Eastern dishes.  Here I have blended cilantro with mild New Mexico red chiles for a fantastic flavor that goes great as a side to anything grilled, steak, pork chops, even squash and eggplant.  And of course this delicious pasta is fantastic with any seafood, or chicken dish. 

Chile Cilantro Linguine
Ingredients: 100% Durum Wheat, 100% Whole Spring Wheat, roasted red chile, cilantro, garlic, Spices, Olive oil.

Nutrition Facts: Serve. size 3 oz.(85g) servings 4 Per Serving
Calories 250 Fat Cal 10 Total Fat 1 g (2%DV) Sat. Fat 0g (0%DV) Trans Fat 0g
Cholest. 0mg. (0%DV) Sodium 10mg (0%DV), Total Carb 50g (17% DV) Fiber 3g
(12% DV) Sugars 2g, Protein 11g, Vitamin A (0%DV) Vitamin C (0% DV) Calcium
(4% DV) Iron (20% DV) Percent Daily Value (DV) based on 2000 Calorie diet

Chili Pasta with prawns and lime:  Fantastic

• 1 1/2 lbs large raw prawns, peeled and deveined
• 1 tablespoon olive oil
• 2 teaspoons cracked pepper   
• 1 tablespoon chopped cilantro
• 1/2 pound asparagus
• 4 limes, cut in half
• 4 ounces baby spinach leaves
• 1 package Chili Cilantro Linguine
• 1/4 cup olive oil

Place first six ingredients into bowl and toss to coat.  Allow to marinate for 1/2 hour.  Over high heat on grill, cook the asparagus until just tender, about 5 minutes.  Remove, and cut into 1 1/2 inch pieces.  Keep warm.  Cook the prawns and lime halves on the grill until prawns are pink.  Remove from heat.  Cook the linguine in boiling salted water for 6 minutes, drain, reserve one cup of cooking liquid.  In a large serving bowl add the pasta, remaining olive oil and the reserved pasta water.  Toss well and the water and oil will combine to make a clinging type sauce.  Stir in the asparagus and prawns.  Toss the spinach in.  Squeeze the limes over the mixture and serve.

Chili Cilantro Linguine with Chorizo and Avocado:  Very nice with a good Reisling

• 1 12 ounce package of Cedar Creek Chili Cilantro Linguine, cooked in boiling water, salted or not to your preference, drained and 1 cup pasta water set aside.
• 1 pound good low fat Mexican Chorizo
• 1 cup white onion, diced
• 1 cup diced peppers, red, yellow, green or mixed
• 2 avocados, cut in half, pitted, scooped out of the skin then sliced in 1/2 inch slices
• 1/4 cup crumbled dry Mexican queso fresco
• 4 tablespoons olive oil

Cook the chorizo in 1 tablespoon of the olive oil.  Brown well and break up into small chunks.  Remove from pan and drain in colander.  In same pan cook all but 1/4 cup each of the onion and peppers lightly, just until onion is translucent.  Add the cooked pasta and toss with the remaining olive oil and the reserved pasta water.  Add the cooked chorizo and toss.  Place onto large serving platter and top with the remaining onion and pepper.  Sprinkle the cheese over the top, then arrange the avocado slices on top and serve.

Pasta and Shrimp:  Peel and devein 1 pound of medium (24-30) shrimp.  Cut the top and bottom off of a fresh pineapple, then going around the pineapple cut the rough outer skin off.  Cut in half lengthwise, then into quarters. Cut out the hard core and cut each quarter into two long pieces.  Place the shrimp in a large bag and add 1 cup pineapple juice, 1/4 cup olive oil, 1 teaspoon each, salt and fresh ground pepper.  Marinate for an hour.  Dice an onion and red pepper into 1 inch pieces, toss with the shrimp.  Drain.  Over hot coals, cook the pineapple spears until browned on each side.  Grill the shrimp and veggies, in a basket or on skewers, until pink.  Take one package of Chili Cilantro Pasta and cook according to package directions.  Reserve one cup of cooking liquid.  Drain pasta and place back in pot.  Add 2 tablespoons olive oil (or butter) and add some of the cooking liquid back with the pasta to make a clinging sauce.  Add the shrimp and veggies, dice the pineapple and add.  Toss all and serve.  Feeds a group of 6 or so. 

My Favorite Summer Recipe

This is a great recipe for using zucchini and other garden veggies that you might have lots of, or are just cheap at the market.

Take three medium zucchini and cut off ends, cut in half lengthwise and then slice into ¾ inch slices.  Cut up some carrots, an onion, jalapenos and bell peppers along with some celery and anything else you might have.  Place in a bowl and toss with a ¼ cup olive oil and about ¼ cup of your favorite chili powder or chili seasoning mix.  Allow to marinate for an hour or so, or overnight is okay.  Sauté in large skillet over medium high heat for about 4 minutes, just until crisp tender.  Remove from pan and add 3 tablespoons olive oil to pan and then add one package cooked Chili Cilantro Linguine to the pan, toss with the olive oil and about 1 cup of the reserved water you cooked the pasta in. (Remember to always save some of the pasta water!)  Place in a serving bowl and make a well in the middle, add the cooked veggies and lightly sprinkle with fresh cracked pepper and serve.  You can also mix in some grilled chicken breasts that you sliced into strips.