Parmesan Drop Biscuits

Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.

Via Creative Commons

Ingredients

• 2 large eggs, divided
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded parmesan cheese, preferably Parmigiano Reggiano
• 3/4 cup buttermilk, approximately 
• 3 tablespoons extra virgin olive oil

Preparation

1. Oil or put parchment paper on a baking sheet, and preheat oven to 400°F.
2. Whisk 1 egg yolk with 1 tablespoon water for egg wash, reserve the white for the dough. In a large bowl, mix flour, baking powder, baking soda, salt and. Stir in Parmesan cheese. Whisk together remaining whole egg and egg white, 3/4 cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a quarter-cup measure to scoop the batter and drop onto the prepared baking sheet. Brush tops with egg wash. Bake for 10-15 minutes, until golden.

Serving Suggestion

These biscuits are best served warm and go great with a soup.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Artichoke Pasta

Via Kellies Food to Glow

This quick and simple pasta salad is packed with delicious flavor.

Ingredients

• 1/2 pound pasta shells
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
• 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
• 2 teaspoons capers
• 1 teaspoons juice from capers
• 1/2 cup shredded Parmigiano Reggiano cheese
• 4 tablespoons fresh basil, minced
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Preparation

1. Cook pasta until al dente and drain.
2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes.
3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more.
4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmigiano Reggiano. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.

Authored by Seward Food Co-op Deli. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop