Our Newport Life...

Our Newport Life…

Ahhh, this charming City-by-the-Sea has officially become the longest location our family has stayed in for four consecutive years. After returning from Italy in August 2016, we returned to Newport, RI for Matt to wrap up his Naval career at the Naval War College. We didn’t know at the time what would come next on our family’s journey but knew after being stationed four times in beautiful Newport that this lovely location was where we felt the most at home to raise our family, start our small business and let the juggling of family, work, and business unfold in this close-knitted community.

When I was recently asked by Andrea McHugh, Communications Manager Extraordinaire at Discover Newport and feature writer for Newport Life Magazine to share 2 recipes for a busy family back-to-school feature I felt like I was just talking with a friend, sharing my quick go-to recipes on the fly. I really didn’t think anything more about it until Matt went to our mailbox one morning and gave me this month’s copy of Newport Life Magazine. Andrea McHugh wrote a lovely article about our family and shared the go-to dishes I prepare for our family when we are juggling and I just need easy and healthy on the table for our family.

So, I want to tell you that these 2 recipes are the ones that I go to when Matt is steaming away at Hope & Main. Not that he doesn’t like them, he loves that he gets the leftovers after 1 in the morning when he returns from steam evaporating our sea salt. When our boys ask for what’s for dinner and I tell them Broccoli Bowtie Pasta, they laugh and know that their dad who is usually the cook is away at Hope & Main. I have been making the Broccoli Bowtie for years as it easy and checks all the boxes of yumminess for our family.

Both of the below recipes I accompany with a protein. For the ‘Broccoli Bowtie Pasta’, It could be rotisserie chicken, a pan-broiled salmon, or crumbled sausage which takes it to the next level or a scoop of pesto to give it an extra bright flavor. For the ‘One-Pot Farro’, we add a dollop of pesto and lots of freshly grated parmesan cheese or a locally caught fish from the Local Catch. Yum. They are both easy-to-make recipes that will soon become a reoccurring addition to your meal planning. Thank you, Andrea McHugh for the feature and to Newport Life Magazine! We appreciate it!

Thanks for reading and as always stay healthy, stay well, and stay salty!

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Broccoli Bowtie (or Penne) Pasta

Inspired by Barefoot Contessa

For a Family of 4 with a protein….

Below is the original recipe. I double the pasta to make it a pound and as well as doubling the butter, olive oil, and garlic.

• Sea Salt

• 8 cups broccoli florets (4 heads)

• 1/2 pound farfalle (bow tie) pasta or penne

• 3 tablespoons unsalted butter

• 3 tablespoons good olive oil

• 1 teaspoon minced garlic

• Zest of 1 lemon

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon freshly squeezed lemon juice

• 1/4 cup toasted pignoli (pine) nuts

• Freshly grated Parmesan cheese, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water (we use Italian sea salt). Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. I take it off a minute less. Drain well and add to the broccoli.

Meanwhile, in a sauté pan, take a garlic clove and heat the butter and oil slowly together. Then take the minced garlic and lemon zest an add it to the pan over medium-low heat for 1 minute. Off the heat, add 1 teaspoon sea salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

Add a protein of your choice crumbled sausage is awesome, a scoop of pesto to each plate, and some freshly grated parmesan cheese -Yum!

Our favorite pasta is Pasta Di Gragnano…look it up….we will not eat any other kind.

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One-Pot Farro with Tomatoes

Inspired from Smitten Kitchen

As a side for a famiy of 4 with a protein…..preferably a locally caught fish.

• 2 cups water

• 1 cup semi-pearled farro

• 1/2 large onion (I usually use a white one, for mildness)
  2 cloves garlic

• 9 ounces grape or cherry tomatoes preferably from your garden

• 1 1/4 teaspoons coarse sea salt preferably Newport Sea Salt’s pure sea salt

• Up to 1/4 teaspoon red pepper flakes (to taste)

• 1 tablespoon olive oil, plus extra for drizzling

• Few basil leaves, cut into thin ribbons

• Grated parmesan cheese, for serving (optional)

• Pesto (optional)

• Bella Napoli (optional)

  
  Directions:

  1. Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. 

  2. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.

  3. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

  4. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.

  5. Add a dollop of pesto and a sprinkle of Bella Napoli to finish the dish

  • Add a dollop of pesto and a sprinkle of Bella Napoli to finish the dish

  • Enjoy with a chilled glass of white wine. Cheers!