Food Studio Series: Turning Up the Heat with Our Induction Burners

Plenty of people have been talking about our Induction Burners. Wait, I should probably rephrase

that last sentence. People ask us where our stove top is and we respond by pulling out an Induction Burner and plugging it in. Yes. A portable stove top. We have 6 of them to ensure that every cooking station can turn up the heat!

The fact that they are compact and portable is definitely a bonus for us. When we need them we put them anywhere and when we are done with them we tuck them away, which allows for more countertop space.

They may be compact, but they are definitely powerful, as they can conduct heat quickly. If you want proof, come join us for our Open House to watch Marni and her induction burners in action!

Most importantly, they are safe. When a pot is taken off the burner, it turns off automatically. And just in case someone puts something on it, that isn’t a pot, pan or kettle that shouldn’t be heated, the induction burner knows and wont conduct heat! I wish I had been using an induction burner 10 years ago, when I accidentally put a dish towel on a hot burner!

Green Garden Veggie Pasta

Any green veggie can be added to this recipe. Make it unique and different every time. Brown rice pasta is an excellent base, as it is hearty, full of fiber and protein and tastes delicious even with just olive oil and sea salt!

Ingredients

8-12 oz Pasta (Kamut, Spelt, Tinkyada, Brown Rice or Quinoa)

3 Tablespoons extra virgin olive oil

1/2 Cup Red Onion sliced

1-2 yellow summer squash or zucchini, Quartered lengthwise and cut into 1/2 inch chunks to equal 2 cups

2 cloves garlic crushed or minced

1-2 cups chard or kale washed and chopped

10-12 spears of asparagus chopped

1 tablespoon chives finely minced

1/4 cup Italian parsley finely chopped

1/4 cup fresh basil finely chopped

salt and pepper to taste

Instructions

1. In a large stockpot, bring 4 quarts of water to a boil with 1 tablespoon sea salt. Add pasta

and turn off heat for 12 minutes.

2. Meanwhile, in a medium skillet heat 1 tablespoon of the olive oil. Add onion and sauté for 3

minutes. Add squash, asparagus and continue to cook for 5 more minutes. Add garlic and

cook another 2 minutes. Turn off heat and set aside.

3. Cook pasta until al dente. Drain, place in a large, shallow serving bowl, and toss with remain-

ing 2 tablespoons olive oil, sautéed vegetables, chard and fresh herbs.

4. Season to taste with salt and serve immediately.

Green Garden Veggie Pasta

Ingredients

Instructions

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