Griff

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter
Prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES yields: SERVES 6

Ingredients

Pistachio Herb Butter
8 tablespoons unsalted butter, softened
1/2 cup fresh herbs (basil, thyme + oregano, etc)
1/2 cup roasted pistachios, finely chopped
1 clove garlic, minced or grated
1 tablespoon lemon zest + juice
1/2 cup grated parmesan cheese
Pinch of salt and pepper, to taste

Ravioli
2 tablespoons olive oil
1 ear corn, kernels removed from the cob
1 red pepper, sliced
1 small bunch asparagus, ends trimmed and then chopped
1 small zucchini and or summer squash, sliced into rounds
1 cup cherry tomatoes
1/2 teaspoon salt + pepper
16 - 20 ounces prepared cheese ravioli
1/2 cup white balsamic vinegar
Pinch of crushed red pepper flakes

Instructions

Pistachio Herb Butter
In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.

Ravioli
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Sauté five minutes and then add the zucchini and tomatoes. Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired.

Cabbage Fried Rice
Time: 20 minutes Yield: 6 servings

Ingredients
2 tablespoons cooking oil
8 cups green cabbage, finely sliced
1 cup carrots, peeled and grated
1 cup onion, finely diced
2 tablespoons unsalted butter/margarine
3 cups jasmine rice, cooked
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

Step 1 - Heat a large, heavy-bottomed skillet or wok over high heat.
Step 2 - Add the cooking oil to the skillet and toss in the green cabbage, carrots, and onions.
Step 3 - Sauté the vegetables until the cabbage is wilted and starting to turn a little brown, about 7-10 minutes.
Step 4 - Stir constantly so the vegetables don't scorch to the bottom of the pan. The vegetables will shrink to about 1/3 to 1/2 of their original size.
Step 5 - Lower the heat to medium-low and add the butter and the jasmine rice to the vegetable mixture; stir to combine until the butter is melted, about 4-5 minutes.
Step 6 - Add the soy sauce, sesame oil, salt, and pepper to the vegetable mixture and stir until it is well combined, for about 5 minutes.
Step 7 - Serve.