Lobster Ravioli & Fig Salad

Menu:
Lobster Ravioli from Trader Joe's with Pinenuts and Butter Sauce
Fig, Prosciutto and Arugula Salad

Notes:
Our friends Chris & Penny were in Italy this summer, and brought back this lovely balsamic vinegar straight from the source -- Modena, that is. It was absolutely delicious drizzled over this salad.

By the way, holy hiatus! To say I have been uninspired in the kitchen is quite the understatement. I don't think we ate one meal before 8:30 pm during the Spring thanks to a busy soccer and baseball schedule. Quick and easy was the name of the game. And this Summer has been incredible! Our house has been filled with guests, fun and of course food. Not enough time to think about documenting it, clearly, but too much food! After losing 15 pounds over the winter, I've gained 10 back over the past couple months -- I need to get back on track. Such a bummer. Honestly, I don't really worry about the numbers, but there comes a point when enough is enough. Bottom line though, it's not easy. This meal certainly didn't help the issue, but it sure was delicious.

Pasta with Smashed Peas

Menu:
Pasta with Smashed Peas || Real Simple
Arugula Salad with Winter Radish, Avocado and Endive

Ingredients
1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Directions
1. Cook the pasta according to the package directions.

2. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup ricotta, salt, and pepper and pulse to combine.

3. Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water and toss.

4. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.

Linguine with Turkey Sausage and Peppers

Menu: 
Linguine with Turkey Sausage and Peppers || Martha Stewart Everyday Food, March 2004

Ingredients
1 pound linguine
1 pound turkey sausage, casings removed
6 cloves garlic, thinly sliced
4 yellow (or red) bell peppers, thinly sliced
4 tablespoons butter
4 tablespoons arugula, torn
Coarse salt and ground pepper, for seasoning

Directions
Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.

Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

Ravioli Salad

Menu: Ravioli Salad || Super Natural Every Day

Ravioli Salad
Serves 4-6

Ingredients
⅓ c. pepitas
1 c. lightly packed cilantro leaves and stems
⅓ c. freshly grated Parmesan cheese
3 cloves garlic, peeled
2 tbsp. fresh lemon juice, plus more if needed
⅔ c. extra virgin olive oil
16 oz. fresh or frozen ravioli (I used cheese and spinach)
½ c. oil-cured black olives, pitted and torn or chopped
Fine-grain sea salt
Thyme or chive flowers, to garnish (optional)

1. Toast the pepitas in a single layer in a large, heavy skillet over medium heat. Toss them around every couple of minutes, until fragrant and toasty. Let cool.

2. Bring a large pot of water to boil.

3. In the meantime, make the cilantro pesto.

4. Combine most of the pepitas, cilantro, Parmesan cheese, garlic, lemon juice, and a splash of olive oil, and blend with an immersion blender (or in a food processor or standard blender) until smooth.

5. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and add salt or lemon juice, if needed.

6. When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes.

7. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit.

8. Add another ½ c. of the pesto along with most of the black olives.

9. Toss well, but gently, and then decide whether you want to add more pesto. Turn everything out into a large bowl or platter and sprinkle with the remaining olives, pepitas, and flowers. Serve warm or at room temperature.

10. Reserve the remaining pesto for tossing with leftovers.

Pasta with Kale and Walnut Pesto

Menu:
Pasta with Kale and Walnut Pesto || Real Simple
Cucumber Salad
Dry Italian Sausage
Pinot Grigio with Peaches

Pasta with Kale and Walnut Pesto
Serves 4

Ingredients
1/3 cup plus 2 tablespoons walnuts
1 bunch kale, thick stems discarded and leaves torn (about 12 cups)
1 cup grated pecorino (2 ounces), plus more for serving
1 small clove garlic
kosher salt and black pepper
1/2 cup olive oil
3/4 pound fusilli, penne, or some other short pasta

Directions
Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. Chop 2 tablespoons of the walnuts and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.

In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.

Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with the pecorino and chopped walnuts.

Spinach Penne with Ricotta and Pine Nuts

Menu:
Spinach Penne with Ricotta and Pine Nuts || Every Day Food

Spinach Penne with Ricotta and Pine Nuts
1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.

Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint

Menu:
Whole Wheat Pasta with Asparagus, Peas, Feta and Mint || Vegetarian Times, April 2009

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint
Serves 6 (or 4 hungry people)

12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 ½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold (NOTE: I did not have this so used olive oil and garlic)
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

NOTE: Even the boys, who say they don't like pasta, had seconds of this.

Gnocchi with Sausage & Spinach

Menu:
Gnocchi with Sausage & Spinach || Real Simple

Potato Pierogi With Sautéed Cabbage and Apples

Potato Pierogi With Sautéed Cabbage and Apples || Real Simple
Salad

Potato Pierogi With Sautéed Cabbage and Apples
Serves 4

Ingredients
1 16.9-ounce box frozen potato-and-onion pierogi
1 tablespoon olive oil
1 small yellow onion, cut into rings
1 crisp apple (such as Braeburn or Gala), cut into 1/2-inch pieces
1/4 small head green cabbage, shredded
1 tablespoon apple cider vinegar
kosher salt and black pepper
1/3 cup sour cream

Directions
Cook the pierogi according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.

Add the apple and cook for 1 minute.

Add the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes.

Divide the cabbage mixture among plates. Serve with the pierogi and sour cream on the side.

Pasta with Sausage and Tomatoes

Menu:
Pasta with Sausage and Tomatoes || Real Simple

Ingredients
2 28-ounce cans whole peeled tomatoes, broken up with your hands
2 cloves garlic, peeled and smashed
2 tablespoons olive oil
kosher salt and black pepper
3/4 pound sweet or hot Italian sausage links
12 ounces cavatappi or some other short pasta
3 cups baby spinach (2 1/2 ounces)
grated Parmesan, for serving

Directions
Heat oven to 450° F. On a rimmed baking sheet, mix the tomatoes (with their juices) and garlic with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes have charred in spots and the juices have thickened, 40 to 45 minutes.

After the tomatoes have roasted for 20 minutes, place the sausage on a second rimmed baking sheet. Roast, turning occasionally, until browned and cooked through, 15 to 17 minutes. Thinly slice the sausage.

Meanwhile, cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. Add the tomatoes, sausage, spinach, and 2 tablespoons of the cooking water and toss to combine (add more cooking water if the pasta seems dry). Sprinkle with the Parmesan.

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Menu:
Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins
Serves 4

1/2 c. pine nuts (I used pine nuts and walnuts)
1/2 c. raisins (I used golden raisins)
1/2 c. boiling water
1/2 c. olive oil
6 cloves garlic, minced
10 oz. spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
1 lb. farfalle
1/4 lb. sliced prosciutto, cut crosswise into 1/4-inch strips
1/2 t. salt
1/2 t. fresh-ground black pepper
1/3 c. grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5-10 minutes.

2. Combine the raisins and the boiling water. Let stand until plump, about 10 minutes.

3. In a large frying pan, heat the oil over moderately low heat. Add the garlic and stir for 1 minute. Stir in the spinach and cook, stirring until just wilted, about 2 minutes.

4. In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.

Pasta & Sausage

Menu:
Italian Sausage
Grilled Asparagus
Fresh Pasta and Meat Sauce from Glorioso's

Acorn Squash Lasagna

Menu:
Acorn Squash Lasagna || Everyday Food, October 2005

Ingredients

Olive oil, for baking dish
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package

Directions

Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.
Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

NOTE: Not the kids favorite, but Brian and I really enjoyed this.

Pasta Puttanesca

Menu:
Pasta Puttanesca || Pioneer Woman
Salad

Bucatini Carbonara

Menu:
Bucatini Carbonara || The Kitchen Sink Recipes
Roasted Rainbow Carrots
Arugula Salad with Lemon

Bucatini Carbonara
Serves 2 to 4

1/2 pound bucatini
2 ounces pancetta, finely diced
1 leek, trimmed and sliced in half moons
1 egg, plus 1 egg per serving
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar

In a pot of boiling, salted water, cook the bucatini until almost al dente.

Meanwhile, heat a skillet over medium-high heat. Add the pancetta to the heated skillet and cook until slightly browned. Add the sliced leek and cook until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.

In another medium bowl, whisk together 1 egg, the cheese and pepper.

Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leeks, reserving the pasta water and holding it at a gentle simmer. Add a splash of vinegar to the simmering water and crack the remaining eggs into small cups. Then pently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.

Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture; and toss for several minutes, until the sauce is thick and creamy.

Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper.

Cauliflower Casserole

Menu:
Cauliflower Casserole
Salad

NOTE: Unfortunately, I don't remember where I originally got this recipe from to credit it. I used whole wheat pasta, and white cheddar cheese. I think a combination with parmesan and mozzarella might be good?

Cauliflower Casserole

Ingredients
2 1/2 cups small pasta, such as elbow macaroni
4 tablespoons butter
2 green bell peppers, diced
1 onion, diced
1 cauliflower, cut into florets
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheese, shredded
1/2 cup bread crumbs

Instructions
1. Preheat oven to 350 degrees F.

2. Cook pasta according to package directions and drain. Transfer pasta to large bowl.

3. Melt 1 tablespoon butter in large pan over medium heat. Add peppers, onion and cauliflower and sauté for 5 minutes. Transfer vegetables to bowl with pasta.

4. Melt remaining butter in same pan over medium heat. Stir in flour and mix until smooth and bubbly. Gradually add milk, stirring constantly. Season with salt and pepper and continue cooking, stirring, until mixture thickens. Add half the cheese and stir until melted.

5. Add sauce to bowl with pasta and vegetables and stir well to combine. Transfer to baking dish. Top with remaining cheese and bread crumbs. Bake for 30 minutes.

Pasta with Tomato Sauce with Butter and Onions

Menu:
Pasta with Tomato Sauce with Onion and Butter || Smitten Kitchen
Salad with Pinenuts and Pepperoncini

I've made this before, and thought it was ok. Tonight, it was amazing. Was it the noodles? Maybe. Or maybe it was patience. I did end up cooking the sauce for over and hour just because I was doing other things while cooking, which seemed to really cook the tomatoes down nicely. Whatever it was, it was really good stuff. P.S. Sorry for the yellow photos. I really don't like not having natural light at dinner time.

Spaghetti Bolognese

Menu:
Spaghetti with Bolognese Sauce || Pioneer Woman
Salad with Hearts of Palm, Beets, Avocado and Pine Nuts
Caramel Budino || Bon Appetit

Cheese Tortellini in Broth with Zucchini

Menu:
Cheese Tortellini in Broth with Zucchini
Parmesan Cheese

This is something I used to make for Brian and myself a lot way back in the early days. It's not soup -- the broth is really just replacing a tomato or cream sauce. Too bad the kids don't like zucchini!

Lemon & Caper Pasta

Menu:
Lemon & Caper Pasta
Arugula Salad with Pears, Walnuts & Blue Cheese