Spaghetti with Kale and Lemon – I picked this to try with the jalapeno garlic olive oil that came in my March Hatchery box. I often find that pasta-centric dishes like this wind up being a bit bland, so I played with the proportions a bit. To make two entree-sized servings, I used:
- 6 oz spaghetti
- 5 oz kale (washed, thick stems removed, roughly chopped)
- 3 Tbsp. extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 lemon, zested and juiced
- 1 tsp. crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 Tbsp. Calivirgin Jalapeño Garlic Olive Oil
I followed the directions as given, and was very pleased with this, though I would recommend doing strips of kale so it integrates better with the spaghetti. The pasta had a nice lemony flavor (though that was lost a bit on day two, so you might want to hold back half the lemon juice for the second day when you reheat this) and the heat of the jalapeno did come through. I ate this as a protein-less vegetarian main, but I think it would work well as a side dish with something light – fish or chicken. You could also turn this into a pasta salad for a party by using a different pasta shape – I’d add the lemon juice and infused olive oil just before serving.
I’ve seen jalapeno infused olive oil from other producers, so you can probably find it around. You can also make your own, by using a similar method to what’s done with the garlic & red pepper flakes here. Just be careful if you make extra oil, you’ll want to keep it in the fridge so it doesn’t grow botulism.
Grilled Tequila Lime Shrimp – I also used the jalapeno olive oil to marinate a single serving of these shrimp, which were tasty but the heat from the jalapeno was definitely lost in this application. I pan-fried these, along with the extra marinade, and it was quite yummy.
Strawberry Maple Mojito – This was another one to try out a item from a previous Hatchery box, this time the April one. The flavor on this drink was great, but the maple was completely lost in the tartness. We kept it pretty low-alcohol with about .5oz of a nice light rum in each drink. Very refreshing, I’d certainly make this again with sugar instead of the maple flakes.
Spring Pea Farro Salad – This was quite tasty, and was also quick & easy to put together. I wasn’t able to get peas, so I used some extra asparagus. I think this would work well with a variety of veggies…though of course it’s really just a variation on my standard quinoa-beans-and-veggies summertime lunch.