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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Thai Chicken Salad Recipe

Ingredients


  • 1/2 Napa cabbage thinly sliced (about 4 cups)
  • 1/4 small red cabbage thinly sliced (about 2 cups)
  • 2 medium carrots grated (about 1 cup)
  • 3 green onion thinly sliced
  • 1/4 cup minced cilantro
  • 2 cups cooked shredded chicken breast
  • 3 tablespoons slivered almonds toasted

The Dressing:

  • 1 lime juiced
  • 3 tablespoons natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 3 teaspoons agave nectar or honey
  • 2 teaspoons fish sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce


Instructions


  • In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.

The Dressing:

  • In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.


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