Tag Archives: weeknight dinner

Chicken with 40 Cloves of Garlic

Yes 40 cloves!  This beautiful French dish was one of my favorites as a kid – partly because of the novelty of how much garlic is in it and partly because its 100% delicious.  This is a great spring dish because its hearty but not heavy so no matter what the temps are outside its appropriate.  Please don’t be scared off by the garlic – this could even be a date night dish!  Once you have cooked the garlic it becomes totally sweet and not stinky at all.  Make sure to pick up some crusty bread to serve alongside so you can spread the melting garlic cloves on the bread and sop up all the sauce.  There are a lot of different versions out there so once again I went through and tried all of the recipes I could find and then combines the best of all of them to achieve this recipe.

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Peeling the garlic can be a pain but I sort of find it therapeutic.  If you want to do it in advance and store in the fridge for a couple of days you can do that.  I use the palm of my hand to push down on the clove ever so slightly so that the skin separates from the garlic but not so much that it crushes the clove (also I won’t tell anyone if you buy already peeled garlic, just make sure its whole cloves not chopped).  I would say it takes about 7 minutes to peel so factor that into your cooking time.  This is such great comfort food – serve it with mashed potatoes or polenta (and don’t forget that bread!) along with a nice clean green salad.

Chicken with 40 Cloves of Garlic (printable version at the end of the post)

Inspiration:  garlic galore
Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.

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When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

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Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

 

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Chicken with 40 Cloves of Garlic

  • Servings: 4
  • Print

Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.  When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

A Deconstructed Turkey Rachel

I used to be able to travel back to Boston all the time for work.  It was great because I got to see family and friends and stay connected to my hometown in a way I can’t do now.  However, I would be lying if I said it didn’t also have to do with frequent stops to the Paramount, an awesome diner like place on Beacon Hill.  Open since 1937 this place is always packed but worth the wait.  My standard lunch order was the roasted turkey Rachel with sweet potato fries.  If you have never had a Rachel, its basically a Ruben sandwich with turkey and coleslaw instead of sauerkraut.  The mix of the tangy Russian dressing with the hearty turkey and the rye bread make me super happy.  Since I no longer get to fly up to Boston for one every couple of weeks I started craving it big time.  That’s when the idea to deconstruct the Rachel came to me – turn a lunch classic into a dinner staple.  In place of the rye bread I simply breaded turkey cutlets with breadcrumbs mixed with caraway seeds (the nutty yummy flavor you get in rye bread comes from those seeds).  Then the Russian dressing and coleslaw come together as a bed for the turkey cutlet.  To elevate this a bit I made my own Russian dressing and used bagged broccoli slaw which is much more crunchy and flavorful then the cabbage kind.  A bite of the cutlet with the slaw together and BAM you have a Rachel sandwich!  This dish will definitely get me through until the next time I can go to the Paramount.  Serve it for a totally outside the box Thanksgiving with some hoppy beer and I am sure your friends and family will flip.  Have a great holiday!!

A Deconstructed Turkey Rachel(printable version at the end of the post)

Inspiration:  the best sandwich at the Paramount
Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.

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Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

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Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.

Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.

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Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

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A Deconstructed Turkey Rachel

  • Servings: 4
  • Print

Special Equipment:  none

  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup chili sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons hot sauce
  • 12 ounce bag of broccoli slaw
  • 3/4 cup breadcrumbs
  • 1 tablespoon caraway seeds
  • 1/2 cup flour
  • 1 egg
  • 1 pound turkey cutlets
  • 2 tablespoons butter
  • 2 tablespoons olive oil

In a medium size bowl combine the mayo, Worcestershire sauce, chili sauce, apple cider vinegar, and hot sauce.  Season with salt and pepper.  Stir in the broccoli slaw making sure it is all combined.  This can be done several hours in advance, store in the fridge and just take it out 30 minutes before serving to take the chill off.  Set out three bowls for breading – one with the breadcrumbs and caraway seeds in it, one with the flour and one with the egg, beaten with a splash of water.

Set out a plate or cookie sheet to place the breaded cutlets on.  First tip each cutlet in the flour, shake off the excess, then dip in the egg, making sure to coat the entire thing and then finish in the caraway breadcrumbs, pressing them on to make sure they stick.  Once all the cutlets are breaded heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium high heat.  Once they are hot add as many cutlets as comfortably fit in.  Cook 3 minutes per side and remove, add the remaining butter and oil to the pan and cook the remaining cutlets.  Serve the cutlets on top of the slaw mixture.

Chicken Burgers with Roasted Garlic Mayo

My herb garden is still going strong but as the weather gets cooler, basil starts to drop off my favorites list and I want more hearty, warming herbs like sage and rosemary.  For a quick weeknight dinner I thought a sage flavored chicken burger would be perfect, especially paired with some nice nutty roasted garlic mayo.

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As you learned in this post you can roast a ton of garlic and then freeze it for using later.  The burgers themselves are pretty flavorful with the addition of mustard and sage but the garlic mayo takes them to another level.  I like to do chicken burgers in a skillet as opposed to the grill because the meat is a lot more delicate and can fall apart on the grill.  If it’s still warm enough out and you want to save calories go ahead and grill these.  Potato salad or a grain salad would be great alongside these burgers for a healthy and simple meal.

Chicken Burgers with Roasted Garlic Mayo (printable version at the end of the post)

Inspiration:  bushels of sage
Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.

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Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.

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In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.

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While the burgers cook combine the mayo, roasted garlic and some salt and pepper.

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Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

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Chicken Burgers with Roasted Garlic Mayo

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.  Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.  In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.  While the burgers cook combine the mayo, roasted garlic and some salt and pepper.  Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

 

Burrata Pasta and Cooking Local

I am still on the no to low cook march – DC is hitting historic heat levels and I know most of the rest of the country is too.  So why not do as little cooking as possible and take advantage of nice summer tomatoes?  This pasta dish I came up with last month when I was in Boston cooking for my mom.  We had found some beautiful cherry tomatoes at Allendale Farm, an urban farm that was one of my favorite places growing up and even more so now as an adult who cooks.  Then I grabbed some fresh pasta at Boston Public Market flavored with parsley and garlic.  Last but not least we had some super creamy burrata from Russo’s in Watertown, MA in the fridge.  If you have never had burrata you need to run out and get some – its like mozzarella and cream had a baby and it just oozes and runs yummy cheesy goodness everywhere.

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Delicious on its own, I thought burrata could actually stand in and make its own sauce since it’s so creamy.  Inspiration struck and it delivered a delicious pasta dinner where all you have to do is boil water.  I replicated it back in DC and it proved one of my fundamental cooking rules – if you are going simple, you have to use the highest quality ingredients.  I made this dish using grocery store tomatoes and cheese on dried pasta – NOT the same.  It was still good, don’t get me wrong, but please if you make this please do run down good ingredients.  It reaffirmed that spending a little more and frequenting local purveyors really does make all the difference.  I will have to make this again soon using the best ingredients DC has to offer and see if it stacks up to the Boston version.  So remember – cook local!

Burrata Pasta (printable version at the end of the post)

Inspiration:   local summer ingredients
Special Equipment:  none

  • 1 pint of local cherry tomatoes, halved
  • 2 large garlic cloves, crushed and peeled
  • splash of red wine vinegar
  • pinch of sugar
  • splash of olive oil
  • 1 pound fresh pasta (or dried if that’s all you have)
  • 2 small or one large ball of burrata (approximately 8 ounces) at room temperature
  • a couple of sprigs of basil
  • pinch of red pepper flakes

In a bowl toss the halved cherry tomatoes with the crushed garlic, red wine vinegar, sugar, olive oil and some salt and pepper.  You can do this right before you boil the water or leave it out for several hours – the more time you leave it the more the flavors will combine and the more juices the tomatoes will give off.

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Boil a pot of water and cook the pasta – if it’s fresh pasta that should only take a couple of minutes, dried takes longer but just follow the instructions on the box (short cut pasta is best here).  Drain the pasta and add to a large serving bowl.  With clean hands, rip up the burrata over the pasta letting any cream or small pieces fall into the bowl.  Once its all ripped up toss the pasta with the burrata.  Add the tomatoes and any juices accumulated and toss again.  Season with salt, pepper and crushed red pepper flakes.  Cut ribbons of basil and top the pasta.

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Burrata Pasta

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 1 pint of local cherry tomatoes, halved
  • 2 large garlic cloves, crushed and peeled
  • splash of red wine vinegar
  • pinch of sugar
  • splash of olive oil
  • 1 pound fresh pasta (or dried if that’s all you have)
  • 2 small or one large ball of burrata (approximately 8 ounces) at room temperature
  • a couple of sprigs of basil
  • pinch of red pepper flakes

In a bowl toss the halved cherry tomatoes with the crushed garlic, red wine vinegar, sugar, olive oil and some salt and pepper.  You can do this right before you boil the water or leave it out for several hours – the more time you leave it the more the flavors will combine and the more juices the tomatoes will give off.  Boil a pot of water and cook the pasta – if it’s fresh pasta that should only take a couple of minutes, dried takes longer but just follow the instructions on the box (short cut pasta is best here).  Drain the pasta and add to a large serving bowl.  With clean hands, rip up the burrata over the pasta letting any cream or small pieces fall into the bowl.  Once its all ripped up toss the pasta with the burrata.  Add the tomatoes and any juices accumulated and toss again.  Season with salt, pepper and crushed red pepper flakes.  Cut ribbons of basil and top the pasta.

 

Pasta Primavera

Spiralizing veggies is all the rage these days.  Pinterest is just loaded with zoodle recipes (zucchini noodles) and I get it – good for people trying to cut back on carbs or who are gluten free.  However, no one is ever going to convince me a plate of zucchini is going to be as good as pasta!  I mean it’s pasta people.  Far be it from me not to try out a new kitchen gadget though, so when my aunt put a Veggetti in my stocking at Christmas I started trying out different dishes with it.  One of my favorite has to be this Pasta Primavera.  Usually this dish has large chunks of veggies that are either overcooked or under cooked tossed with pasta as almost an afterthought.  Zoodles are the perfect antidote to this – if I spiralized the veggies they could commingle right alongside the real deal pasta and elevate this dish to another level.  While there is some cream and yes good old fashioned pasta in here because half the dish is totally made up of vegetables and feeds an army you can still feel good about it.  This is also a great dinner to make in the summer months when the zucchini and summer squash are really huge and tender.

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Now I like my little Veggetti – its small, dishwasher safe and under $10.  For those of you who are really serious about spiralizing there are gigantic versions that probably work a bit better, perhaps have less food waste.  These things can run you up to $250!  I asked around and this one from Williams Sonoma has good reviews and is still under $50 but will take up more space.  I say get a small one and see if you really use it before making a bigger money and space investment.  My little guy has two settings, thin and thick and I used thin for this dish.

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If you want to make this gluten free then by all means nix the fettuccine and add another carrot, zucchini and summer squash to the mix.  Just don’t try and pass it off as pasta…

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Pasta Primavera (printable version at the end of the post)

Inspiration:  zoodles zoodles everywhere!
Special Equipment:  a spiralizer

  • 1 large summer squash
  • 1 large zucchini
  • 2 large carrots
  • 3 tablespoons olive oil
  • 1 thinly sliced onion
  • 2 cloves of garlic, grated or minced
  • pinch of red pepper flakes
  • 1/2 pound fettuccine
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup basil leaves thinly sliced

Spiralize the summer squash, zucchini and carrots.  Make sure to break off the strands every once and a while so they are not too long – you want them approximately the same length as the fettuccine.  Bring a pot of water to boil, salt it and toss in the fettuccine (cook as long as directed on the package, usually about 8 minutes).  Drain and set aside.  While the pasta is cooking heat the oil in a large skillet over medium heat.  Add the onions, some salt, pepper and the pinch of red pepper flakes to the pan and cook until the onions are softened, about 5 minutes.

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Add the garlic and cook for 1 more minute.  Add the summer squash, zucchini and carrot and turn up the heat to medium high.  Toss everything together and cook for 3 minutes until the vegetables are just starting to soften.  Add the pasta to the pan and toss again until everything is combined.

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Add the cream and again toss to combine.  Taste for salt and pepper and let cook for another minute or two so the flavors can blend.  Add the tomatoes and basil at the end, toss and serve.

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Pasta Primavera

  • Servings: 4-6
  • Print

Special Equipment:  a spiralizer

  • 1 large summer squash
  • 1 large zucchini
  • 2 large carrots
  • 3 tablespoons olive oil
  • 1 thinly sliced onion
  • 2 cloves of garlic, grated or minced
  • pinch of red pepper flakes
  • 1/2 pound fettuccine
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/4 cup basil leaves thinly sliced

Spiralize the summer squash, zucchini and carrots.  Make sure to break off the strands every once and a while so they are not too long – you want them approximately the same length as the fettuccine.  Bring a pot of water to boil, salt it and toss in the fettuccine (cook as long as directed on the package, usually about 8 minutes).  Drain and set aside.  While the pasta is cooking heat the oil in a large skillet over medium heat.  Add the onions, some salt, pepper and the pinch of red pepper flakes to the pan and cook until the onions are softened, about 5 minutes.  Add the garlic and cook for 1 more minute.  Add the summer squash, zucchini and carrot and turn up the heat to medium high.  Toss everything together and cook for 3 minutes until the vegetables are just starting to soften.  Add the pasta to the pan and toss again until everything is combined.  Add the cream and again toss to combine.  Taste for salt and pepper and let cook for another minute or two so the flavors can blend.  Add the tomatoes and basil at the end, toss and serve.

 

 

 

Mexican Beans and Greens

Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans.  I love this dish and make it often.  However, for Fiesta Friday I wanted to come up with a Mexican version.  Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure.  I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem.  This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice.  I love to have it with braised turkey tacos or grilled skirt steak.  This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor.  Happy Fiesta Friday and see you all next week!

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Mexican Beans and Greens (printable version at the end of the post)

Inspiration:  a spicier, smokier version of the Italian classic
Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.

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Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

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Mexican Beans and Greens

  • Servings: 4
  • Print

Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato)
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.  Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

 

Creamy Avocado Linguine

Always looking for ways to incorporate pasta into my day I concocted this dish the other day.  I was hoping to use up items in my fridge and pantry and since there is always some rotation of peppers hanging around I thought a pasta with an almost guacamole type sauce would be good.  But we can be more refined than that right?  So blend all the ingredients together and get a silky smooth yet spicy and complex sauce.  DONE.   A great vegetarian main course or side for some grilled chicken.  I topped it with sliced fresno chilis (sometimes called red jalapenos) which are easily my favorite pepper to use these days but you could leave those off, use another pepper or just sprinkle on red pepper flakes if you need more heat.  I also had queso fresco on hand, a semi hard salty Mexican cheese, but parmesan would be a good sub.  Or omit the grated cheese on top and you will have a super creamy but creamless vegan dish on your hands (I could not help myself and of course added the cheese).

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Creamy Avocado Linguine (printable version at the end of the post)

Inspiration:  guacamole pasta
Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.

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Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming, heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.

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Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.  Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

Creamy Avocado Linguine

  • Servings: 4
  • Print

Special Equipment:  food processor

  • 1 large poblano pepper
  • 1 tablespoon canola or veggie oil
  • 1 onion, chopped
  • 2 cloves of garlic, smashed and peeled
  • 1 avocado
  • juice of 2 limes
  • 3/4 pound of linguine (I used fresh…from Wegmans)
  • 2 fresno chilis
  • queso blanco

Preheat your broiler and stem the poblano.  Place the poblano on a cookie sheet and broil for about 15 minutes, turning occasionally, until the skin is blistered and blackened.  Put in a bowl and cover with plastic wrap to steam for 10 minutes.  Peel and seed the peppers (I like to do this with plastic gloves on).  Put the poblano into the food processor.  While the peppers are steaming heat the oil over medium heat in a small skillet.  Sautee the onion and garlic for 10 minutes until softened but not browned (lower the heat if you need to keep it from browning).  Scrape the onion mixture into the food processor.  Cut the avocado in half, get rid of the pit and scrape all of the meat into the food processor.  Pulse a couple of limes to combine then add the lime juice.  Run until smooth then taste for salt and pepper.

Bring a large pot of water to boil, salt the water and cook the pasta according to the directions.  While the pasta cooks, finely slice the fresno chilis and grate the queso fresco for the pasta.  Drain the pasta and toss with the avocado sauce.  Top with the sliced chilis and cheese.

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