GREEN HILL Mediterranean Pasta

GREEN HILL Mediterranean Pasta-(winter)

Generous pour of Theros Olive Oi

Splash of Balsamic Vinegar

1 chopped Onion or Leek and tablespoon of butter)

Garlic

1 cup chopped pickled peppers

1/2 Cup toasted Sunflower Seeds (Can use Raw but toss them in while caramelizing onions)

Handful of Sun Dried Tomatoes

Handful of Raisins

Handful of dried Chanterelles

Pinch of Oregano, thyme, paprika, salt and pepper to taste

Romano or Parmesan Cheese 

Start by melting the butter and caramelizing the Onion or Leek with as much Garlic as you like over medium heat.  Add Herbs, Peppers, dried Tomatoes, dried Chanterelles, and Sunflower Seeds.  If all are dried ingredients add a 1/2 cup of water or for more flavor old wine you may have around.  Add a little Theros Olive Oil and generous splash of the balsamic, cover pan and allow dried ingredients to reconstitute under low heat, about 10 min.  Watch to make sure you don't need to add more moisture, wine, water, or Balsamic depending on your tastes.  Pull top, turn heat to medium to finish cooking off any alcohol or vinegar. Add small amount of water if getting too dry and sticking.  Remove from heat and allow to cool a few minutes.  Scoop mixture onto plated pasta, drizzle with Theros, top with cheese, enjoy!

GREEN HILL Mediterranean Pasta- (summer)

Very similar process to our winter recipe, the only difference is FRESH vegetables.

Brown onions, leeks, shallots, garlic,

Add fresh diced  tomatoes, peppers, chard, carrots, mushrooms, and/or any other vegetables you like

Add toasted sunflower seeds, raisins, apples or any fruit you make like (trust me)

Add small amount of Theros Olive Oil and balsamic and/or wine, cook till vegetables are your desired tenderness.

Allow to cool, add to Pasta with a drizzle of Theros Olive Oil and your choice of cheese.  Enjoy!