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Easy to Make Dinner Combo

Easy to Make Dinner Combo
You can never have too many main course recipes, so give Easy to Make Dinner Combo a try. One portion of this dish contains about 35g of protein, 107g of fat, and a total of 1756 calories. This pescatarian recipe serves 6. A mixture of parmesan cheese, pepper flakes, together the caesar salad and the pesto pasta make an outstanding lunch, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a medium glass bowl combine the lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovy paste, and whisk until smooth.
Ingredients you will need
Worcestershire SauceWorcestershire Sauce
Anchovy PasteAnchovy Paste
Lemon JuiceLemon Juice
MustardMustard
GarlicGarlic
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
2
Combine the olive oil and canola oil, and whisk together for a few seconds.
Ingredients you will need
Canola OilCanola Oil
Olive OilOlive Oil
Equipment you will use
WhiskWhisk
3
Whisking constantly, add the oil in a slow, steady stream to the anchovy mixture.To assemble the salad, place the chilled lettuce in salad bowl.
Ingredients you will need
AnchoviesAnchovies
LettuceLettuce
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
4
Add 4, tablespoons of dressing and toss, distributing evenly.
5
Add 1/2 cup freshly grated Parmesan cheese and toss again.
Ingredients you will need
Grated Parmesan CheeseGrated Parmesan Cheese
6
Add the croutons, and anchovies (if you are using them) and toss.
Ingredients you will need
AnchoviesAnchovies
CroutonsCroutons
7
Sprinkle on 2 tablespoons of Parmesan cheese and handful of extra croutons.The croutons can be stored in an airtight container for up to 2 weeks. You can also use them to make breadcrumbs.PESTO1 bunch fresh basil(about 3 cups, packed) rinsed and spun dry1 bunch Italian parsley (about 2 cups,) rinsed and spun dry2 garlic cloves, peeled1-12 cups extra virgin olive oil cup freshly grated Parmesan cheese8 ounces farfalle (bow-tie pasta)Red pepper flakes
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Red Pepper FlakesRed Pepper Flakes
Flat Leaf ParsleyFlat Leaf Parsley
ParmesanParmesan
FarfalleFarfalle
Whole Garlic ClovesWhole Garlic Cloves
BreadcrumbsBreadcrumbs
Fresh BasilFresh Basil
CroutonsCroutons
8
In a food processor, combine the basil, parsley, and garlic. Process gently. Slowly and gradually add the olive oil until blended.
Ingredients you will need
Olive OilOlive Oil
ParsleyParsley
GarlicGarlic
BasilBasil
Equipment you will use
Food ProcessorFood Processor
9
Place the pine nuts in a small dry frying pan, and cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside.Cook pasta according to package directions.
Ingredients you will need
Pine NutsPine Nuts
PastaPasta
ShakeShake
Cooking OilCooking Oil
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Frying PanFrying Pan
10
Drain, reserving cup of the pasta water.Return the pasta to the pot.
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WaterWater
PastaPasta
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PotPot
11
Add cup of the pesto and mix well,
Ingredients you will need
PestoPesto
12
Add 1/2 cup of the reserved pasta water.
Ingredients you will need
WaterWater
13
Add grated Parmesan and toasted pin nuts, and mix well
Ingredients you will need
ParmesanParmesan
NutsNuts
14
Pour into a large serving bowl, add more Parmesan cheese if you like (I like) and red pepper flakes.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
ParmesanParmesan
Equipment you will use
BowlBowl
15
Serve immediately or at room temperature4 to 6 servings!

Ingredients

4filletsanchovy fillets, chopped into a pasteanchovy fillets, chopped into a paste6servingsI also found beautiful basil and Italian parsley so of course I am making pesto and will serve it with Farfalle pasta. (Bow tie)I also found beautiful basil and Italian parsley so of course I am making pesto and will serve it with Farfalle pasta. (Bow tie)1TbspODAY AT THE OPEN MARKET: Caesar Salad & PestoODAY AT THE OPEN MARKET: Caesar Salad & Pesto6servingsCAESAR SALADCAESAR SALAD6servingsSALAD AND CAESAR DRESSINGSALAD AND CAESAR DRESSING1small cananchovies, for garnishanchovies, for garnish2Tbspscanola oilcanola oil1containerThe croutons can be stored in an airtight for up to 2 weeks. You can also use them to make breadcrumbsThe croutons can be stored in an airtight for up to 2 weeks. You can also use them to make breadcrumbs1rackMake the croutons first. Place the oven in the middle positionMake the croutons first. Place the oven in the middle position6servingsCROUTONSCROUTONS0teaspoonsDijon mustardDijon mustard237millilitersextra virgin olive oilextra virgin olive oil227gramsfarfalle (bow-tie pasta)farfalle (bow-tie pasta)710milliliters½ inch bread cubes from 1 baguette or sour dough loaf½ inch bread cubes from 1 baguette or sour dough loaf237millilitersIn a food processor, combine the basil, parsley, and garli Process gently. Slowly and gradually add the olive oil until blendedIn a food processor, combine the basil, parsley, and garli Process gently. Slowly and gradually add the olive oil until blended1bunchfresh basilfresh basil1to medium garlic clove, minced or pressed through a garlic pressto medium garlic clove, minced or pressed through a garlic press1garlic clove, peeled and smashedgarlic clove, peeled and smashed2garlic cloves, peeledgarlic cloves, peeled6servingsGARLIC INFUSED CROUTONSGARLIC INFUSED CROUTONS0teaspoonskosher saltkosher salt1Tbspfresh lemon juicefresh lemon juice6servingsEasy to Make Dinner ComboEasy to Make Dinner Combo59millilitersextra-virgin olive oilextra-virgin olive oil1cloveAdd the smashed garlic to the olive oil and let sit 20 minutes to infuse the oil with the garlic flavorAdd the smashed garlic to the olive oil and let sit 20 minutes to infuse the oil with the garlic flavor3Tbspsextra-virgin olive oilextra-virgin olive oil118millilitersfreshly grated Parmesan cheesefreshly grated Parmesan cheese118millilitersfreshly grated Parmesan cheesefreshly grated Parmesan cheese1bunchItalian parsley (about 2 cups,) rinsed and spun dryItalian parsley (about 2 cups,) rinsed and spun dry6servingsTogether the Caesar salad and the Pesto pasta make a great lunch or dinnerTogether the Caesar salad and the Pesto pasta make a great lunch or dinner6servingsPESTOPESTO1smallPlace the pine nuts in a dry frying pan, and cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set asidePlace the pine nuts in a dry frying pan, and cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside6servingsRed pepper flakesRed pepper flakes3mediumsto 4 medium-small heads of romaine lettuce or 2 large headsto 4 medium-small heads of romaine lettuce or 2 large heads1leaveWash the and dry them well using a salad spinner and tear them into 1-1/2 inch pieces (9 or 10 cups. Place them into the refrigerator for 15 minutes to chillWash the and dry them well using a salad spinner and tear them into 1-1/2 inch pieces (9 or 10 cups. Place them into the refrigerator for 15 minutes to chill6servingsDRESSINGDRESSING1teaspoonWorcestershire sauceWorcestershire sauce2012February 25, RecipesFebruary 25, Recipes1Preheat the oven degreesPreheat the oven degrees710milliliters(about , packed) rinsed and spun dry(about , packed) rinsed and spun dry
DifficultyExpert
Ready In45 m.
Servings6
Health Score38
DietsPescatarian
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