30 Minute Meals

Spring Pea, Fresh Herb & Asparagus Farfalle Pasta

April 6, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Spring Pea, Fresh Herb & Asparagus Farfalle Pasta, Waiting On Martha

Once springtime hits, I find myself craving light, fresh recipes to serve family and guests.  And as you know, I infuse fresh herbs from my garden just about every time I’m cooking or cocktailing. So when I got to creating a spring-filled table, I knew the perfect dish to serve would be a fresh herb and olive oil pasta. 

This asparagus farfalle pasta hits the spot as it combines flavors of just-cut mint, thyme, parsley and cilantro with in-season spring peas and grilled asparagus.  Served hot or cold, this dish is sure to impress your guests, and it’s extremely easy to make.  If you choose the cold route, you can even prep most of the ingredients the night before, which proves to be so much less stressful when entertaining.  

And if you missed it last Friday, make sure to check out the tabletop that inspired this dish, and let yourself be inspired by the lush greenery and playful place settings for your entertaining this spring. Truly, MKR 

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Spring Pea, Fresh Herb & Asparagus Farfalle
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups fresh or unthawed frozen peas
  2. 1 bunch of asparagus
  3. 4 cups of farfalle pasta
  4. 1/4-1 cup grated Parmesan to taste, plus more for garnish
  5. 1/4 cup Olive Oil
  6. 2 tablespoons of each chopped; fresh mint, flat leaf Parsley, thyme and cilantro
  7. Salt & Pepper to Taste
  8. Red Pepper flakes (optional)
Instructions
  1. Begin heating a large pot of salted water for the pasta.
  2. Meanwhile, if using fresh peas steam the peas over an inch of boiling water or in a steamer for 3-4 minutes, until just tender. If using frozen peas make sure the peas are completely thawed, no need to steam. Transfer to a bowl and set aside.
  3. Grill asparagus just lightly to achieve grill marks and add a smoked flavor. Cut, and add to the pea bowl. Chop herbs, and add to the bowl.
  4. When the water in the pot comes to a boil add the pasta and cook to desired consistency. I prefer cooking pasta al dente. Once pasta is cooked drain the pasta and toss at once with the olive oil, vegetables, herbs and Parmesan.
  5. Add salt, pepper, and red pepper flakes if desired. Serve hot or cold.
  6. Bring salted water to a boil and cook farfalle pasta to desired consistency.
  7. Chop herbs finely and set aside.
Notes
  1. If serving the pasta cold, or room temperature, wait until the pasta has completely cooled to toss all the ingredients together.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

Pictured:  Serving Bowl, Juliska c/o  |  Rose Gold Silverware, West Elm (sold out similar HERE)  |  Ramekin, Juliska c/o  |  Olive Oil Dipping Dish, Steve McKenzies  |  Green Votive, Steve McKenzies  |  Linens, OKL

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Gluten Free Blueberry Pecan Pancakes

Gluten Free Pancakes that don't taste Gluten Free & surprisingly come from a box mix
December 24, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Gluten Free Blueberry Pecan Pancakes, Waiting On Martha Gluten Free Blueberry Pecan Pancakes, Waiting On MarthaGluten Free Blueberry Pecan Pancakes, Waiting On MarthaGluten Free Blueberry Pecan Pancakes, Waiting On Martha

One of my favorite Christmas traditions has, and will always be, Christmas morning pancakes.  We all gather around the table after presents have been ripped open, still in our pajamas with mimosas in hand.  It’s a moment I revel in and look forward to every year.  So when Krusteaz reached out to discuss being a part of the Krusteaz Gluten Free Blogger Bake Off and pancakes were an option, I jumped at the opportunity.  

I don’t eat gluten free products often.  I find them to mostly taste a bit like cardboard.  So imagine my surprise when I found myself devouring this entire stack with the family.  I of course doctored the pancakes up with chopped pecans, fresh blueberries and soaked them in butter and maple syrup.  And I mean it doesn’t get any cuter than this polar bear maple syrup or the gingerbread man!! But I mean this when I say it, I really couldn’t get over that they were gluten free!  And as if the pancakes weren’t proof enough Krusteaz sent over their brownie mix and it too was fantastic.  Consider me a believer Krusteaz! 

And with that, I hope you all have a very Merry Christmas and can revel in the moments and traditions that mean the most to you.  Truly, MKR

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Blueberry Pecan Gluten Free Pancake Mix
Yields 12
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 box of Krusteaz Gluten Free Pancake Mix
  2. 1 1/2 cups fresh blueberries, plus more for garnish
  3. 1 cup roughly chopped pecans
  4. 2 eggs
  5. 2/3 cup milk
  6. 2 cups water
  7. maple syrup
Instructions
  1. Heat griddle or pan to 375 degrees and spray with non stick spray, or butter.
  2. In a large mixing bowl combine Krusteaz Gluten Free mix, 2 cups water, 2/3 cup milk, and 2 eggs. Whisk, but don't over mix (batter should be a tad lumpy).
  3. Fold in 1 1/2 cup fresh blueberries and 1/2 cup chopped pecans.
  4. Pour batter onto griddle, and cook each side 2-3 minutes or until golden brown.
  5. Remove from griddle and garnish with chopped pecans, additional blueberries, and maple syrup
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Kathryn McCrary

AS PICTURED…Batter Bowl, Le Creuset  ||  Olive Wood Cook’s Spoon, Williams Sonoma  ||  Cake Stand, Martha Stewart for Macys  ||  Plates and Coasters, C. Wonder  ||  Gold Silverware, One Kings Lane  ||  Big Brown Bear Maple Syrup, Williams Sonoma

*This story was in collaboration with Krusteaz, a brand I love and adore.  Opinions, recipes, and images are 100% my own.

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Roasted Cauliflower with Apples, Cranberries & Sage

A perfect seasonal, side dish for your holiday table
December 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Roasted Cauliflower side dish with Apples, Cranberries & Fried Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a roasted cauliflower side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower side dish with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

 

Roasted Cauliflower with Apples, Cranberries & Sage
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Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
Welcome by Waiting on Martha https://waitingonmartha.com/

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

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