Infused Lunch!

Back in the kitchen again and I am happy to report that it has been a success! I am still using the Grass Valley Orchards infused olive oil and really have found it to become a new go-to staple in the kitchen. I had friends over for lunch and decided to serve a completely infused lunch for us and found a recipe for a seafood pasta that I had all the ingredients.  I highly recommend this meal for you to serve the next time friends or family come over, and make sure to make it your own with the ingredients you have and let us know how it goes!

Seafood Pasta with, Garlic, Tomatoes, and Spinach

  • 1 lb seafood mix (clams, calamari, shrimp, etc.)
  • 2 Tbsp infused olive oil
  • 3 garlic cloves minced
  • 1 lemon thinly sliced
  • 2 cups spinach
  • 3 tomatoes sliced
  • 1 tsp paprika
  • 2 Tbs butter
  • fresh cracked pepper to taste

Can be served over cooked pasta.

Combine the olive oil and lemon to heat the seafood in a large saute pan over medium-low allowing the shelled seafood to open up. Once the seafood begins to turn color, add the garlic cloves and stir throughout the seafood.  After the garlic starts to warm up add the spinach and allow it to cook into the oil, continue to softly stir the spinach and seafood until the spinach wilts. Pull out the spinach and seafood and set to the side covered for a moment, leaving the sauce in the pan. Add butter to the sauce and warm to a brown stirring constantly. Once browned at paprika and then return the spinach to seafood. Stir together once to blend the flavors.  

I keep my carbs limited so instead of serving with pasta, I grilled some Como bread in the olive oil and dipped it into the seafood and browned butter broth.