Recipes
Recipe of Mediterranean Linguine
Ingredients: 3 ¾ cups linguine pasta 2 tbsps olive oil 4 cloves garlic, minced 1 small red onion, finely chopped 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 zucchini, thinly sliced 1 cup cherry tomatoes, halved ½ cup Kalamata olives, pitted and sliced ¼ cup fresh basil leaves, torn ¼ cup fresh parsley, chopped ½ tsp red pepper flakes (adjust to taste) salt and black pepper to taste ¼ cup crumbled feta cheese (optional) lemon wedges for garnish Instructions: Pour in a large pot of salted boiling water in your SENSARTE Nonstick Sauce Pan, cook the linguine according to the package instructions until al dente. Drain and set aside. In a SENSARTE Nonstick Deep Frying Pant, heat the olive oil over medium-high heat. Add the minced garlic and chopped red onion. Sauté for 1-2 minutes until fragrant. Add the sliced red and yellow bell peppers and zucchini to the pan. Sauté for 4-5 minutes until the vegetables start to soften and develop a slight char. Stir in the halved cherry tomatoes and sliced Kalamata olives. Cook for an additional 2-3 minutes until the tomatoes are slightly softened. Season the vegetable mixture with red pepper flakes, salt, and black pepper to taste. Add torn fresh basil leaves and chopped parsley. Stir well to combine. Then add the cooked linguine to the pan with the sautéed vegetables. Toss everything together to combine and coat the linguine with the flavorful Mediterranean mix. Divide the Mediterranean linguine among serving plates. If desired, sprinkle crumbled feta cheese over the top for an extra layer of flavor. Garnish with lemon wedges. Serve your Mediterranean linguine hot, and squeeze fresh lemon juice over each portion before enjoying. Enjoy!
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Recipe of Spanish Paella
Ingredients: 1 lb boneless chicken thighs 1 lb shrimp, peeled and deveined 1 lb mussels, cleaned and debearded 1 large onion, chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup of short-grain rice 3 cups of chicken stock 1 tsp of smoked paprika ½ tsp saffron threads 3 tbsps olive oil sea salt and black pepper, to taste Instructions: Preheat your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add 1 tbsp olive oil and brown the chicken until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate. In the same skillet, add another tbsp olive oil and sauté the onion, garlic, and bell peppers until soft, about 5-7 minutes. Add the smoked paprika and saffron threads and stir to combine. Add the rice to the pan and stir to coat with the vegetable mixture. Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is cooked through and the liquid is absorbed. Meanwhile, in your SENSARTE Nonstick Sauté Pan, add a tbsp olive oil and sauté the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the pan and set aside. Add the mussels to the same pan and sauté for about 3-4 minutes until they open up. Discard any unopened mussels. Once the rice is cooked, add the chicken, shrimp, and mussels to the pan and stir gently to combine. Cover and cook for an additional 5 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley and lemon wedges. You can also use your SENSARTE Nonstick Griddle Pan to cook some crusty bread to serve alongside the paella. Enjoy!
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