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Out West’s Lemon Arugula Pasta Salad

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Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

  • Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
  • Arugula – A mix of arugula and spinach works well.
  • Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
  • Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
  • Lemon – Pick a nice and juicy lemon for the zest and juice.
  • Parmesan – Fresh grated parmesan in the dressing and more for garnish.
  • Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

Related Recipes

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, Farmer’s Market
Servings 8

Ingredients
  

  • 4 cups Cellentani pasta
  • 2 cups arugula / spinach mix
  • 1/2 cups pine nuts
  • 10-15 cherry tomatoes halved
  • 1 lemon zested
  • 1/4 cup Parmesan grated

Dressing

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. Dijon mustard
  • 2 tsp. agave syrup
  • 1/4 cup Parmesan grated
  • 1 pinch salt and pepper

Instructions
 

  • Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
  • Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
  • Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.
Keyword No Mayo Pasta Salad

Greek Inspired Steak Kabobs with Tzatziki

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Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.

This is a very fun, almost sexy dinner to eat. It’s perfect for date night or a small dinner party. It’s steak house meets Greek taverna, all in about 30 minutes. A perfect make ahead dinner that can be grilled just as your guests arrive.

Greek Beef Kabobs with Tzatziki

Ingredients in Greek Inspired Steak Kabobs with Tzatziki

  • Rib Steak – One inch thick rib steak cut into equal sized cubes to ensure even cooking time.
  • Mushrooms – I like using cremini mushrooms as they hold up better on a kabob skewer.
  • Zucchini – Choose a smaller zucchini so you end up with less middle seeded portion.
  • Fresno Chilies – Red, moderately hot, thinner skinned pepper with really nice flavor.
  • Grape Tomatoes – Either grape or cherry tomatoes will work on the kabob skewer.
  • Naan Flatbread – Regular or garlic flavored is really nice.
  • Worcestershire Sauce – Used in the basting sauce to bring out the flavor in the steak.
  • Cucumber – English cucumber works the best because it has less seeds and thinner skin.
  • Dill – Fresh dill in the tzatziki and for garnish.
  • Greek Yogurt – Just plain old Greek yogurt.
  • Sour Cream – I use our local Tillamook sour cream, it’s thick and creamy.
  • Lemon – Nice, squeezable lemon for juice and zest. Roll on counter to produce a juicier lemon.
  • Pantry Items – olive oil (extra virgin), garlic, salt.

Tips & Tricks to the Perfect Kabob

The key to making the best kabob skewers relies on evenly cut meats and vegetables. It’s important to cut your meat pieces into even cubed portions to ensure even cooking. If one portion is thicker than another, it will take longer to cook, resulting in overcooked or undercooked meat.

The same theory applies to your vegetables, but because vegetables are different shapes, you want to focus on the thickness of the cut. For example, the zucchini in this recipe should be cut at 1/4 inch thick rounds. This gives enough thickness to hold up to the steak and mushrooms without drying out or shriveling up.

Another important tip….Baste those kabobs. You’ll find me standing next to my grill with a cup full of basting sauce (and a glass of wine). Dip, brush, turn, repeat. Every time you brush on the basting sauce you add another layer of flavor. You’ll want to use the entire bowl of basting sauce for the most delicious kabobs.

Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.

Greek Inspired Steak Kabobs with Tzatziki

Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Beef, Fusion, Greek
Servings 4

Equipment

  • 4 long kabob skewers

Ingredients
  

  • 2 thick rib steaks, boneless cut in 1 inch cubes
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic minced
  • 8 mushrooms button or cremini
  • 2 small zucchini sliced 1/4 inch rounds
  • 4 small Fresno chilies
  • 12 cherry / grape tomatoes

Basting Sauce

  • 1/4 cup butter
  • 1/4 cup Worcestershire sauce
  • 1 tsp. garlic minced

Tzatziki

  • 1 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 1 tsp. garlic
  • 1/2 English cucumber peeled, seeds removed
  • 1/2 lemon juiced, zested
  • 2-3 tbsp. fresh dill
  • 1/4 tsp. salt
  • 1 tbsp. olive oil

Other Ingredients

  • 4 Naan flat breads
  • 1 tbsp. olive oil
  • 1/2 English cucumber seeds removed, diced
  • 1 tbsp. fresh dill

Instructions
 

  • Fire up the grill. Coat the cubed steak pieces in 1 tbsp. Worcestershire and 1 tsp. garlic. Let sit while you make the basting sauce and tzatziki.
  • Thread the cubed steak pieces, mushrooms, zucchini, Fresno chilies and tomatoes on skewers., dividing equally among the 4 skewers.
  • Grill over direct heat, turning frequently for about 3-4 minutes to get a nice light char, then move to indirect heat and start basting with the basting sauce.
  • Continue grilling, rotating and basting until cooked through about 8-10 minutes. Remove from grill and let rest while you prepare Naan flat bread.
  • Brush each Naan flat bread with olive oil and quickly grill to warm. Serve steak kabobs over Naan flat bread with Tzatziki dolloped on top. Garnish with diced cucumber and fresh dill.

Basting Sauce

  • Melt butter, Worcestershire and garlic together.

Tzatziki

  • Combine sour cream, Greek yogurt, garlic, cucumber, lemon, dill and salt in a food processer or blender and pulse to combine. Drizzle in olive oil while pulsing.
Keyword 30 Minute Dinner, Grilled Kabobs

Related Recipes

Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.

Delicious the first day and even better the following day. This pasta salad is my go-to dish for picnics, BBQ gatherings and camping. It can be made ahead and refrigerated for two days.

The orecchiette pasta is the perfect shape for cupping all the corn, peppers, bacon, tomatoes and cheese, so you get all the flavor in one bite. When cooked al dente and rinsed in cold water, orecchiette pasta really holds up in this creamy pasta salad.

Ingredients in Mexican Street Corn Pasta Salad

  • Orecchiette Pasta – Ear shaped pasta, perfect for holding all the tasty bits.
  • Corn – Yellow corn is preferred for color and flavor.
  • Fresno Chilies – Red, medium heat chili pepper. Can also use serrano or jalapeno.
  • Cherry / Grape Tomatoes – These smaller, sweeter tomatoes hold up well in pasta salad.
  • Red Bell Pepper – Adds extra texture and color.
  • Scallions – a.k.a. green onions for a fresh herbiness.
  • Cilantro – Fresh cilantro.
  • Bacon – The bacon in this pasta salad really makes the dish.
  • Cotija Cheese – Crumbly Mexican cheese similar to feta.
  • Tajin Seasoning – A Mexican seasoning staple.
  • Mayonnaise– Real Mayo, full fat.
  • Lime – Adds a light, zesty flavor.
Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 mins
Course Dinner, Salad
Cuisine Farm to Table, Mexican
Servings 8

Ingredients
  

  • 4 cups Orecchiette pasta cooked according to package directions
  • 6 ears yellow corn on the cob cut off the cob
  • 1 tbsp. avocado oil
  • 2 Fresno chilies (can sub serrano or jalapeno) minced
  • 1/2 red bell pepper diced
  • 1 small pkg. cherry tomatoes halved
  • 1 bunch green scallion / onions chopped
  • 8 strips bacon cooked and crumbled
  • 1/3 cup cilantro chopped
  • 1/4 cup cotija cheese crumbled

Tajin Dressing

  • 1 cup mayonnaise
  • 2 tbsp. Tajin seasoning
  • 1 lime juiced

Instructions
 

  • Cook pasta according to package directions. Drain and rinse under cold water until completely cool. Strain and remove all of the water from pasta, pat dry if necessary.
  • While pasta is cooking, cook bacon either on a sheet pan in 400 degree oven until browned or in a pan on the stove. Remove grease from cooked bacon and crumble.
  • Heat a large sauté pan over high heat. Add avocado oil and let it come to high heat. Add corn that has been cut off the cob. Sauté for 1-2 minutes until just heated, but still firm.
  • Place completely cooled pasta in a large serving bowl. Toss together with corn, chilies, red bell pepper, tomato, scallions, cilantro and bacon. Stir in Tajin dressing to coat. Top with cotija cheese and more cilantro. Serve right away or refrigerate for even more flavor.
Keyword Elote Salad, Pasta Salad

Related Recipes

Rib Steak with Garlic Chive Butter

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Farm raised Rib Steak with Garlic Chive Butter seared in a cast iron pan with sweet vine tomatoes bursting with flavor.

Dinner doesn’t have to be a major production. In fact, the best dinners are those that take as little as 15 minutes. Using fresh, high quality ingredients turns a simple dinner into a restaurant quality dinner. Find a local farm and stock up on meat. The quality of farm fresh meat surpasses your grocery store meat in both texture and flavor.

Farm Raised Rib Steak

Mama’s Garden in Deming, Washington supplied the rib steak for this Rib Steak with Garlic Chive Butter. A family owned farm supplying locals with USDA grass fed angus beef as well as seasonal vegetables, blueberries and plants.

Family owned means you know where your food comes from. Generations of hard working farmers bringing the same quality year after year. You can taste the quality in every bite. Once you try farm raised beef, fresh eggs and vegetables, you will be hooked for life. The taste, the texture, even the color is noticeably different than grocery store meat…and if you’re looking for the added benefits, be sure to check out the list by clicking this link to Mama’s Garden where she explains many reasons why farm raised beef is the best.

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Ingredients for Rib Steak with Garlic Chive Butter

  • Rib Steak – You want a good quality steak with nice fat marbling, about 1 inch to 1 1/2 inch thick.
  • On-the-Vine Tomatoes – Flavor Bomb tomatoes are the best for this application.
  • Butter – Real butter is a must for the compound garlic chive butter.
  • Chives – Fresh chives, finely minced.
  • Garlic – I like using the jarred, pre-minced garlic for this recipe.
  • Cooking Oil – Use a neutral oil, mild in flavor, such as canola, vegetable, avocado or sunflower.
Cast iron seared Rib Steak with Chive Butter and sweet vine tomatoes

Rib Steak with Garlic Chive Butter

Cast iron seared Rib Steak with Garlic Chive Butter and sweet vine tomatoes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Dinner
Cuisine Beef
Servings 2

Equipment

  • 10" – 12" Cast iron pan

Ingredients
  

  • 1 rib steak about 1 – 1 1/2 inches thick
  • 1 tbsp. avocado oil can use canola or vegetable
  • salt and pepper
  • 1-2 vines of grape / cherry tomatoes

Chive Butter

  • 2 tbsp. butter room temperature
  • 2 tbsp. fresh chives minced
  • 1 tsp. garlic minced

Instructions
 

  • Let rib eye steak come to room temperature while you heat cast iron pan in 500 degree oven.
  • Remove cast iron pan from oven and place on stove burner on high. Season rib eye steak generously with salt and pepper. Add oil to hot cast iron pan.
  • When oil is hot, place steak in center of hot cast iron pan and push middle down to ensure contact with the pan. Sear for 2 minutes without moving. Flip steak over, place 1/2 of the chive butter on steak and place vine tomatoes in the pan. Place pan back in 500 degree oven and cook for another 2 – 6 minutes depending on desired doneness. Remove at 140 degrees for medium rare, place remaining butter on steak and let rest for at least 10 minutes.
Keyword Cast Iron Steak in Oven

Avocado Pineapple Salad with Halibut

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Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Creamy sliced avocado pairs with bright juicy pineapple and fresh herb greens in a light agave lime dressing. This makes for the perfect Summer salad to top with seared halibut. I like the rich, buttery taste of local halibut, but you can use your favorite seasonal white fish as a substitute. This easy weeknight meal comes together in less than 15 minutes and that is what I call the perfect dish, especially on those hot nights.

What makes this meal so easy is the short list of ingredients. Grab a box of mixed herb greens from your grocery or if you’re lucky enough to have a garden, use what you have. The addition of avocado and pineapple is something I learned from one of my favorite Mexican restaurants. It’s a combination that I never would have thought to pair, but is now a favorite go-to salad ingredient. Most of the ingredients on the list are common pantry items. It’s always a good idea to have a stocked pantry – You can create great things with protein, vegetable and pantry items.

Ingredients in Avocado Pineapple Salad with Halibut

  • Halibut – Fresh halibut, about 1 inch thick fillets – Can substitute another white fish.
  • Avocado – Pick a firm, not hard, avocado perfect for slicing.
  • Pineapple – I always smell test / pluck a frond easily to pick the juiciest pineapple.
  • Herb Salad Greens – Grab a container of herb salad greens from the produce of your grocery.
  • Lime – Rolling your lime on the counter helps create more juice.
  • Agave Nectar – A sweetener sometimes found in the baking aisle of your grocery.
  • Dijon Mustard – Always keep on hand for salad dressings, adds zing and viscosity.
  • Pantry Items – Garlic, white wine, olive oil, salt, pepper, butter.

Try These Similar Halibut Recipes

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Avocado Pineapple Salad with Halibut

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 6 mins
Course Dinner, Main Course, Salad
Cuisine Farm to Table, Seafood
Servings 4

Ingredients
  

Halibut

  • 4 fillets halibut or other white fish about 1 inch thick
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/4 cup white wine
  • 2 tbsp. butter

Avocado Pineapple Salad

  • 4 cups fresh herb salad greens
  • 2 avocados outer shell and pit removed, sliced
  • 1 small pineapple skinned, cored, sliced in long strips

Agave Lime Dressing

  • 1/2 cup fresh lime juice
  • 2 tsp. agave nectar
  • 1 tsp. Dijon mustard
  • 2 tbsp. olive oil
  • 1/2 tsp. cracked black pepper
  • 1-2 pinch salt

Instructions
 

Halibut

  • Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
  • Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
  • Remove and place on top of avocado pineapple salad.

Avocado Pineapple Salad

  • Gently combine avocado and pineapple with fresh herb green mix. Drizzle agave lime dressing over the top (You may have extra – just cover, refrigerate and save for later) Divide into 4 portions and top each with halibut.

Agave Lime Dressing

  • Combine lime juice, agave and Dijon mustard. Slowly whisk in olive oil. Season with cracked black pepper and salt.
Keyword 15 minute dinners, Summer Salad

Sweet & Sticky Ribs with Peach Salsa

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Sweet & Sticky Ribs with Peach Salsa are dry rubbed, slow cooked, then slathered with sauce and grilled to perfection, then topped with juicy peach salsa.

Are you ready for the official grilling season kickoff? Memorial Day is a little over a week away and we have the B E S T recipes to fire up that grill! From mouth watering ribs to juicy burgers and fresh sides. Make sure you check out these sides that pair perfectly with these Sweet & Sticky Ribs

These mouth watering ribs get cooked low and slow then slathered in my favorite barbecue sauce and finished off on the grill…but that’s not it! They’re topped with fresh, juicy peach salsa that can double as a dip.

Here’s a few tips for the best Sweet & Sticky Ribs.

  1. Always remove the membrane on the back of the rack of ribs. If you buy your ribs at Costco, the membrane is usually already removed. Just do a quick check and see. Turn your rack of ribs over to the ‘non-meat’ side and look for a very thin white layer covering the length of the rack of ribs. Starting at the end of the rack, slide a dinner knife over the bone and under the membrane to get it started. Then pull to remove. It’s slippery, so you may need to use a paper towel for this step.
  2. Always cover your rack of ribs while cooking. Essentially you are “steaming” the ribs in their own fat and juices. You want to keep all that moisture contained so your ribs won’t dry out.
  3. Don’t try and speed up the cooking process. Low and slow is the best cooking method and perfection takes time. This method allows the fat and connective tissue to break down and literally melt, softening up the meat into tender, fall apart yumminess.
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Sweet & Sticky Baby Back Ribs with Peach Salsa

Sweet & sticky, fall off the bone baby back ribs topped with fresh peach salsa.
Course Main Course
Cuisine Pork
Keyword Fourth of July Recipes, Memorial Day Recipes, Party Food
Prep Time 10 minutes
Cook Time 3 hours

Ingredients

Ribs:

  • 2 racks baby back ribs membrane removed
  • 6 oz. Dijon mustard
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne
  • ½ cup light brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 18 oz bottle Stubb's Sweet & Sticky Barbecue Sauce

Peach Salsa:

  • 2 large Costco size peaches, peeled and diced
  • 1 tbsp cilantro chopped
  • ¼ red onion minced
  • ½ serrano pepper minced
  • ½ lime squeezed
  • salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees.
  • Rub mustard all sides of both racks of ribs.
  • In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne, light brown sugar and salt and pepper.
  • Rub mixture over all sides of racks of ribs.
  • Place racks of ribs on large sheet pan and cover with foil.
  • Place ribs in the pre-heated oven. Reduce heat to 225 degrees.
  • Bake for about 3 hours or until fork tender.
  • While racks of ribs are cooking prepare peach salsa by combining all the ingredients together in a small bowl. Set aside until racks of ribs are ready.
  • Remove foil and coat racks of ribs with Stubb's Sweet & Sticky Barbeque Sauce.
  • Place under broiler or on grill for about 5 minutes until starting to bubble and caramelize.
  • Remove from oven and top with peach salsa.

Creamy Spring Pasta with Shrimp

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Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.

This Creamy Spring Pasta uses Argentinian Pink Shrimp

These are a little sweeter than the average shrimp, almost taking on a lobster taste. They are wild caught off the coast of Argentina and are a beautiful deep pink color when raw. I like to keep a bag of these large shrimp in my freezer at all times for a quick addition to any meal. They thaw out in no time at all and can even be added to your sauté pan slightly frozen top ensure a very moist, tender bite.

Leave the shells on for more flavor. If you notice the photo shows shell on shrimp. It’s not just for looks, leaving the shell on adds more flavor to the dish. Sure, it can be little messier, but then again, it’s also more fun to eat! Take it one step further and save those shells. Keep a bag of seafood shells in your freezer for when you need to make stock.

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.

Ingredients in Creamy Spring Pasta with Shrimp

  • Shrimp – Jumbo, Argentinian Pink Shrimp. I left the shell on for flavor, but you can discard.
  • Asparagus – Fresh, Spring asparagus. Snap the ends off instead of cutting.
  • Sugar Peas – Fresh, Spring sugar peas. Break some open for fun.
  • White Wine – I use an inexpensive Pinot Grigio for cooking.
  • Garlic – Minced garlic, either fresh or jarred.
  • Pasta – Fresh linguini or fettuccini is always best homemade or from the refrigerator aisle.
  • Crème Fraiche – Similar to sour cream, found near the specialty cheeses in the deli section. If you can’t find, just use sour cream.
  • Parmesan Cheese – If you can, grate your own. It’s so much better and fresh.
  • Red Chili Flakes – Just a pinch for a little excitement.
  • Pantry Items – Good olive oil and real butter.
Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.

Creamy Spring Pasta With Shrimp

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender shrimp.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner
Cuisine Pasta, Seafood
Servings 4

Ingredients
  

Shrimp

  • 12 Argentinian Pink Shrimp cleaned and deveined
  • 1 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/4 cup white wine
  • 1 pinch red chili flakes
  • 1 tbsp. butter
  • 1 lemon sliced in wedges for serving

Pasta

  • 10 oz. fresh linguini
  • 1/4 cup crème fraiche
  • 1/4 cup Parmesan cheese
  • 1/2 lemon juiced

Asparagus and Peas

  • 1 bundle asparagus ends snapped off
  • 4 oz. sugar peas cut diagonal in half
  • 1 tbsp. butter
  • 1/2 lemon juiced
  • salt and pepper to taste

Instructions
 

Pasta

  • Cook pasta according to package directions. Save a cup of pasta water for thinning.
  • Drain pasta, immediately add crème fraiche, lemon juice and parmesan cheese. Set aside when you make shrimp. If the pasta sauce thickens over time, just use a splash of pasta water to thin.

Shrimp

  • Sauté shrimp over medium high heat in olive oil and garlic for about 2 minutes, then turn each one over.
  • Add white wine and chili flakes, continuing cooking for about another 2 minutes or until fully opaque in the center.
  • Add butter, toss to combine and turn off the heat.
  • * Cooking times will vary depending on the size of your shrimp.

Asparagus and Peas

  • Fill a sauté pan with just enough water to cover asparagus. Bring to a boil and cook asparagus until nearly fork tender, but still firm. Remove asparagus to an ice water bath.
  • Sauté asparagus and peas in butter over medium high heat for about 2 minutes or until just cooked through, but still bright green. Remove from heat and add lemon juice, salt and pepper.

Serving

  • Place pasta in a large serving bowl, layering in the shrimp, asparagus and peas. Serve with lemon wedges.
Keyword spring pasta

More Recipes Like This

One Pan Halibut with Lemon Chive Pistou

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This One Pan Halibut with Lemon Chive Pistou is pan seared along with garlic, butter, white wine and on-the-vine-tomatoes for a quick dinner that feels restaurant fancy.

Ready in just 6 minutes AND only uses one pan means this is the perfect weeknight dinner. Fresh, local halibut doesn’t take long to cook to perfection. It’s moist, buttery and drizzled with flavor from the lemon chive pistou.

Lemon Chive Pistou tops the One Pan Halibut

What is a lemon chive pistou? It’s really just a fancy way of saying herbed oil and with so few ingredients, you want to use the best oil you have on hand. My newest find is a smoked olive oil from Castillo de Canena, which pairs lovely with herbs or citrus, like my Smoked Citrus Salad. If your local to the Pacific Northwest, you can find it at Taylor Shellfish Farms in Bow, WA or scroll down to find it on Amazon.

Ingredients

  • Halibut – Fresh halibut, about 1 inch thick.
  • On-the-vine-tomatoes – Campari tomatoes are perfect, a little larger than cherry tomatoes.
  • Garlic – For this recipe, I used pre-minced garlic to save time.
  • White Wine – I keep an inexpensive bottle of Pinot Grigio on hand for cooking.
  • Chives – Fresh chives from the garden or the produce aisle at the grocery.
  • Lemon – One half of a lemon, juiced and zested.
  • Pantry Items – Olive oil, butter, salt and pepper.
Buttery One Pan Halibut topped with Lemon Chive Pistou

Easy to Follow One Pan Halibut Video

Make this One Pan Halibut with Lemon Chive Pistou in just 6 minutes. Watch the video and see how easy this weeknight meal is to make.

More Halibut Recipes

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Pan seared halibut ready in 6 minutes

One Pan Halibut with Lemon Chive Pistou

Pan seared halibut feels special when topped with lemon chive pistou and served along side tomatoes on the vine
Print Recipe Pin Recipe
Cook Time 6 mins
Course Dinner
Cuisine Seafood
Servings 2

Ingredients
  

  • 2 halibut fillets about 1 inch thick
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 bunch Campari tomatoes on the vine
  • 1/4 cup white wine
  • 2 tbsp. butter

Lemon Chive Pistou

  • 1 tbsp. fresh chives minced
  • 3 tbsp. smoked olive oil can sub regular olive oil
  • 1/4 tsp. minced garlic
  • 1 generous pinch salt
  • 1/2 lemon juiced and zested

Instructions
 

  • Make the Lemon Chive Pistou by combing chives, olive oil, garlic, salt, lemon juice and zest. Set aside until ready to serve.
  • Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle on pan with space between them.
  • Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add tomatoes, still on the vine, wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
  • Remove from pan and plate with tomatoes on the vine. Spoon Lemon Chive Pistou over the top.
Keyword Dinner for Two, Pan Seared Halibut

Out West’s Grilled Patty Melt

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Is it lunch time yet? Out West’s Grilled Patty Melt is smothered in caramelized onions and mushrooms, then topped with Tillamook sharp white cheddar cheese and served between two Seattle sourdough sandwich rounds.

Beef grilled patty melt

What makes Out West’s Grilled Patty Melt a patty melt and not a burger?

Well, I’m glad you asked. This grilled patty melt skip the bun and use use a good quality bread. Usually rye, but I’m loving Seattle Sourdough Baking Company’s Sourdough Sandwich Rounds. They crisp up really nicely and are the perfect shape for a patty. This ground beef patty gets seasoned a little more than your burger. Onion and garlic powder add a depth of flavor that goes perfectly with grilled onions and mushrooms. And you definitely need a good melting cheese. I can’t think of a better choice than our local Tillamook Sharp White Cheddar to really highlight the onion and mushrooms. It’s got the perfect melt to give you a nice melty drip down the side of the patty and that sharp cheddar tanginess to brighten everything up. A N D finally, that special sauce, which most of us know by now is a blend of mayonnaise, ketchup and sweet relish.

Out West’s Grilled Patty Melt

Ingredients

  • Ground Beef – Opt for more fat when looking for ground beef, such as 80/20.
  • Sourdough Rounds – Seattle Sourdough Baking Company makes perfect sourdough rounds and they are sold at most major grocery stores.
  • Sharp White Cheddar Cheese – Tillamook is local to our area and makes the perfect tangy sharp white cheddar.
  • Onion – Sweet yellow onion, such as Walla Walla or Vidalia.
  • Mushrooms – Choose from cremini, baby bella or button mushrooms for the classic taste.
  • Micro Greens – Farm fresh micro greens replace lettuce for a subtle fresh vibe.
  • Pantry Staples – Worcestershire, mayonnaise, ketchup, sweet relish, onion powder, garlic powder, butter, salt, pepper and cooking oil.
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Out West’s Grilled Patty Melt

This seasoned beef patty gets grilled, smothered in caramelized onions and mushrooms, then topped with melty sharp white cheddar cheese and served between two sourdough sandwich rounds
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Diner Classic, Grilled Sandwich, Patty melt
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Grilled Patty

  • 1 lb ground beef
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 drops Worcestershire sauce (about 3 drops per patty)
  • 2 tsp vegetable oil

Other Items

  • 4 sourdough sandwich rounds toasted in toaster
  • 1/2 cup micro greens (found in produce usually next to sprouts)
  • 8 large Tillamook sharp white cheddar cheese slices

Special Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tbsp sweet relish

Onions and Mushrooms

  • 1 medium sweet yellow onion thinly sliced in rounds
  • 2 cups mushrooms (button, baby bella, cremini) sliced
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 1/4 tsp Worcestershire sauce

Instructions

Grilled Patty

  • Fire up the grill. I prefer charcoal. If using charcoal, make sure to wait until coals are completely grey.
  • Form ground beef into 4 round patties. Using thumb, press in the middle to make an indentation so edges are a little bigger. This helps in cooking evenly.
  • In a small bowl, mix together onion powder, garlic powder, salt and pepper. Season each side of each patty. Drizzle each side of each patty with vegetable oil.
  • Grill patties making sure to get a nice browned crust on each side. After you have flipped to grill second side of patty, add 1/4 of the onion/mushroom mixture on each patty and top with 2 slices of sharp white cheddar cheese. Cover and cook until cheese is melted.
  • Serve on toasted sourdough sandwich rounds that have been smeared with special sauce and top with 1/4 of the micro greens.

Special Sauce

  • Blend all ingredients together until smooth.

Onions and Mushrooms

  • heat a large saute pan over medium high heat. Add oil and half of the butter. Add onion rings and cook, stirring frequently until softened. Add mushrooms and stir together. Add remaining butter. Cook for about 5 minutes or until nice and caramelized.

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Try These Delicious Burgers

No Bake Banana Dream Dessert

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This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and is topped with toasted meringue.

I call this No Bake Banana Dream Dessert because one spoonful is like a dream. It’s light, creamy and highly addicting, which is a good thing because it has a refrigerator life span of about two days. Similar to the classic banana pudding with Nilla wafers, this dessert uses Italian lady fingers, which really hold up to the creamy layers of deliciousness. If serving at a gathering, you want to plan to make this dessert at least two hours ahead of time to allow all the flavors to soak into the lady fingers.

Ingredients

  • Lady Fingers – Savoiardi Italian Lady Fingers are my favorite – Look for the Amazon link below.
  • Bananas – Look for firm bananas, don’t use old bananas.
  • Eggs – Farm fresh eggs give the best color when making the pudding.
  • Milk – Whole milk.
  • Vanilla – Pure vanilla extract.
  • Sugar – Granulated sugar.
  • Cornstarch – For thickening the pudding.
  • Butter – I use salted butter, even though we are adding salt to the pudding.
  • Salt – Just plain old table salt.
  • Cream of Tartar – This gives the meringue it’s fluffiness.
This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.

No Bake Banana Dream Dessert

This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.
Print Recipe Pin Recipe
Course Dessert
Cuisine Dessert

Equipment

  • Butane torch

Ingredients
  

  • 48 lady finger cookies About 2 packages Savoiardi Italian
  • 3-4 bananas cut in 1/2 inch round slices

Pudding Layer

  • 3 cups whole milk
  • 8 large egg yolks whites reserved for meringue
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp. butter
  • 1 tsp vanilla

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1 tbsp. granulated sugar
  • 1 tsp vanilla

Meringue Layer

  • 4 egg whites Half of reserved egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar

Instructions
 

Pudding Layer

  • Heat milk in a small pot over medium heat until warmed.
  • Whisk egg yolks, sugar, cornstarch and salt together in a bowl.
  • Slowly mix about a cup of the warm milk into the eggs mixture to temper. Then, pour egg mixture into remaining milk and stir constantly while cooking over medium heat until thickened, about 8-10 minutes. Do not let the mixture boil.
  • Once thickened, remove from heat and add vanilla and butter.

Whipped Cream

  • Add cream, sugar and vanilla to a refrigerated 'cold' bowl.
  • Using a mixer, beat on high speed for about a minute until thick and creamy. Do not over beat.

Meringue Layer

  • Place egg whites, cream of tartar and sugar in a bowl. Using a mixer, beat on high speed until stiff peaks form.

Assembly

  • Place a single layer of lady fingers over the bottom of a square dish.
  • Spread half of the pudding evenly over the lady fingers.
  • Add a single layer of sliced bananas over the pudding layer.
  • Spread all of the whipped cream over bananas.
  • Add a single layer of lady fingers over the whipped cream.
  • Spread the remaining pudding over the lady fingers.
  • Top with meringue, using the spatula to form peaks.
  • If desired, use the butane torch to brown the top of the meringue. Store in the refrigerator up to two days.
Keyword Banana Cream Pie, Banana Dessert, Banana Layer Dessert, Banana Pudding

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OUT WEST: Food & Lifestyle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Help support my passion by shopping these links: