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Stuffed Shells with Ricotta and Preserved Lemons

written by Ali

It was a cold and blustery weekend here on the Oregon coast, making Stuffed Shells with Ricotta and Preserved Lemons a really good comfort food. It was also a recipe born out of thwarted plans and icy roads. We’ve had great weather all winter long with just a few nights in the high thirties. All of that came to a screeching halt yesterday when the Polar Vortex split into two and decided to extend its icy fingers over the PNW. Yesterday rained, snow pelleted, and rained some more. We went to Bandon for the Gorse Festival Bloody Mary Stroll and came back to slushy streets. My poor herbs and geraniums that have dutifully grown all winter long had to be bundled up in the garage, where they are likely to stay all week long.

All of this to say that, while my original plan for this week’s blog post was Dungeness crab mac and cheese, I gave up when I looked out the window this morning and saw a dusting of snow. Yep, I’m from Colorado originally and driving in snow doesn’t really phase me, but I’ve learned that other motorists who are from this coast and California aren’t quite as skilled. (I don’t fault them - they didn’t learn to drive in March in the snow driving their mother’s 82 Mustang that had absolutely no traction whatsoever). Bottom line was I wasn’t leaving the house.

Fortunately, we’d already grocery shopped and I had all the necessary ingredients set aside for these stuffed shells with ricotta and preserved lemons. I’m sure Dungeness crab will show up on the blog next week. In the meantime, these creamy shells are baked in a glorious white wine cheese sauce. If it’s going to insist on being cold and frozen all week long, at least I’ll have a cozy, comforting lunch.

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Stuffed Shells with Ricotta and Preserved Lemons

Ingredients

  • 16 jumbo pasta shells - cooked according to package directions
  • 1 cup ricotta cheese
  • 1 teaspoon herbes de Provence
  • 1 tablespoon finely chopped preserved lemon
  • 1 cup grated mozzarella cheese (divided into half)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup dry white wine
  • 3/4 cup half and half
  • salt to taste
  • pepper to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine the ricotta cheese, herbes de Provence, and preserved lemon and stir to combine. Fill each shell with a tablespoon of the cheese mixture and place in a casserole dish. Set aside.
  3. In a small saucepan, melt the butter over low heat. Add the flour, a bit at a time, whisking constantly until all butter is incorporated. Add the white wine slowly and whisk until it is incorporated. Add the half and half and stir over medium heat until the sauce is smooth and begins to thicken. Take the sauce off the heat and stir in 1/2 cup of the mozzarella cheese. Taste and add pepper/salt to taste.
  4. Pour the sauce over the shells. Sprinkle the remaining 1/2 cup of the mozzarella cheese evenly over the top.
  5. Bake for 30 minutes or until the sauce is bubbly and the cheese has started to turn golden brown. Broil for 1 or 2 minutes if desired.
  6. Serves 4 Enjoy!
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February 20, 2018 0 comment
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Farmer's MarketLunch RecipesMain DishesVegetarian

Roasted Cauliflower Pasta with Cream Sauce

written by Ali

I have a long week ahead of me with lots of deadlines and thing that need to be done yesterday. However, I think the week will be just fine, thanks to this roasted cauliflower pasta with cream sauce. This particular recipe was inspired by Don’t Give a Fork - the beautiful blog from Payal Bhuptani. I was so happy to get this blog for the January Food Bloggers Recipe Swap. As I’ve mentioned before here, one of the best parts of blogging is getting to know more about other food bloggers. (If you want to check out recipes from past swaps, click here and here).

It was really hard for me to make up my mind which recipe I wanted to make from Don’t Give a Fork. I’d contemplated a beautiful roast chicken, an elegant looking apple galette, and several great looking egg recipes. In the end, I landed on Spinach and Pasta with Pan Roasted Cauliflower and Cream Sauce. I’m always looking for great ways to use up cauliflower and this recipe was perfect.

I did do a bit of adaptation. I left out the spinach, largely because I couldn’t find a good looking bunch of organic spinach at the store. I would definitely add the spinach back in next time I make this. I also oven roasted the cauliflower because, well, I’m a little lazy. Plus, Payal did say she would oven roast if she had an oven - it seemed a fair thing to do. And I tossed in a 1/4 cup of Parmesan cheese in the cream sauce. There might have been a bit of fridge scavenging/cleaning going on this weekend.

The end result is scrumptious! (How I love that word to describe beautiful food!). The soaked almonds are an absolute must - they are a perfect counterpoint to the nuttiness of the roasted cauliflower.

I really encourage you to check out Don’t Give a Fork. I will be cooking many more recipes from this site this year. It’s all just so yummy looking!

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Roasted Cauliflower Pasta with Cream Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1/2 head of cauliflower
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 box or package of pasta (small shells, wheels, or penne)
  • 1/4 cup whole almonds
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup half and half
  • 1/4 cup Parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cut the cauliflower into thin slices (1/4 inch thick). Spread them out on a parchment lined cookie sheet and drizzle with the olive oil, red pepper flakes, and salt. Roast for 10 minutes. Stir. Return to the oven and roast for another 10 - 15 minutes or until the cauliflower is lightly browned.
  3. While the cauliflower is roasting, cover the almonds in water and let them soak.
  4. Boil water for the pasta in a medium sized saucepan. Cook the pasta according to package directions and drain.
  5. Once the cauliflower is roasted and the pasta is cooked, start the cream sauce. Melt the butter in a small saucepan. Add the flour, a bit at a time, whisking constantly. Cook for 1 minute once all the flour is incorporated. Add the half and half slowly and continue to whisk. Cook over low heat until the sauce thickens. Take off the heat and stir in the Parmesan cheese.
  6. To plate, divide the pasta between three or four bowls. Divide the cauliflower. Chop the almonds into small bits and divide. Spoon the cream sauce over each and serve.
  7. Serves three or four. Enjoy!
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January 30, 2018 0 comment
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Farmer's MarketFreezer MealsLunch RecipesQuick and EasyVegetarian

Eggplant Mac and Cheese

written by Ali

The last few weeks have seen an eggplant inundation from the CSA, leading me to make eggplant mac and cheese. Because when it doubt, make mac and cheese. In this first week of October, I decided I needed some comfort food for lunch. It just feels right. And eggplant mac and cheese is the perfect anecdote to the early fall blues.

Not that I can complain too much. Our CSA is still going strong - this week we got lettuce, chard, carrots, eggplant, tomatoes, sweet peppers, parsley and hot peppers. I also picked up some zucchini and more tomatoes at the Valley Flora farm stand and we got mushrooms and figs from the farmer’s market. The lettuce went into a salad. The peppers are going into chicken fajitas later this week. The mushrooms went into a swoon-worthy fritatta. The carrots are going to get grated and tossed into the freezer for some recipes later this month. The parsley went into my stock bag in the freezer.

I’m ready for that transition point, though - ready for winter squash, shallots, onions, and potatoes. And really ready for mushrooms. Still, I’ll gladly use up the last of the eggplant.

This eggplant mac and cheese is a super creamy dish. I used a combination of mozzarella cheese and goat cheese. These are a great counterpoint to the nutty sweet roasted eggplant. Just about any pasta would be good with this, but I used cavatappi because it just happens to be my absolute favorite. I’d imagine this would be good with a variety of add ins - bacon might be good, but if you happen to have some home roasted cherry tomatoes, you might try those out, too.

This recipe freezes well. I’ve got only a few days this week when I’ll actually be at my desk for lunch, so this recipe will tide me over through next week.

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Eggplant Mac and Cheese

Ingredients

  • 2 small eggplants or 1 large one
  • 1 tablespoon olive oil
  • 1/2 package cavattapi or similar pasta
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1 cup mozzarella cheese, shredded
  • 2 ounces goat cheese
  • salt to taste

Instructions

  1. Preheat the oven to 350 degrees. Chop the eggplant into one inch pieces. Lay the eggplant pieces on a parchment lined baking sheet and drizzle with the olive oil. Roast for 30 minutes or until the eggplant is soft.
  2. Prepare the pasta according to the package directions. Drain and set aside.
  3. Melt the butter in a medium saucepan. Add the flour and whisk constantly for one minute. Add the milk and stir constantly over medium heat until the milk begins to thicken. Take the sauce off the heat. Add the cheese and stir until it's melted.
  4. Add the eggplant and pasta to the sauce. Mix thoroughly to combine. Add salt to taste.
  5. Serves 4. Enjoy!
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October 2, 2017 0 comment
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Farmer's MarketLunch RecipesVegetarian

Fried Lemon Fennel Linguine

written by Ali

There’s a story behind my fried lemon fennel linguine this week. I guess in fairness, there’s always a story behind the scenes, behind the food. This week’s recipe was heavily inspired by Melissa Clark’s Dinner: Changing the Game. I’ve had an evolving relationship with cookbooks. There was a time in my life when I had so many cookbooks they occupied most of one floor to ceiling bookshelf. I aspired to have a collection so large I’d have to bequest it to a library or something someday. (There was such a collection at the university I attended – I seriously romanticized the notion of having that many cookbooks). In recent years, with multiple moves under my belt, several of which were multi-state, I’ve had to gradually scale back my cookbook ambitions. Plus, Pinterest has been a game changer, as are all the great food blogs that are out there. In the last couple of years, I’ve generally not bought cookbooks, relying instead on my own cooking wits and getting my inspiration from online sources.

Then I discovered the Food 52 Cookbook Club on Facebook. A group of foodies cook out of the same cookbook for the month and post luscious food photos of what they’ve made. I’m two months in and having a blast. Last month, we cooked from My Paris Kitchen (David Lebovitz). I actually bought the book – it’s too beautiful not to have on the shelf. This month is Dinner. To save shelf space (and to spare the need to pack too many books someday when we move again), I bought the e-version of Dinner. Both months’ books have been great inspiration for dealing with all the CSA veggies. Today’s recipe – fried lemon fennel linguine – is no exception.

Speaking of CSAs and farmer’s markets: here’s the haul from last week. The CSA brought me tomatoes, fennel, thyme, lettuce, cucumbers, zucchini, kale, and carrots. My sweetie bought me 20 pounds of tomatoes from the farmer’s market, along with some corn, Anaheim peppers, and blackberries. The tomatoes all went into diced canned tomatoes. The lettuce made it into a salad. The Anaheims went into eggs for several meals. The zucchini and some of the corn made it into zucchini, corn, bacon pancakes (I’m pretty sure that one will make it onto the blog someday soon). The fennel went into today’s recipe. The cucumbers were both eaten and added to a salad, as well as inspired a salad dressing that accompanied the kale that should make it to the blog mid-week. The carrots are still hanging out in the fridge, as is the thyme.

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Fried Lemon Fennel Linguine

Ingredients

  • 1 lemon, quartered, de-seeded and sliced into thin slices
  • 2 tablespoons olive oil
  • 1 bulb fennel, fronds removed and sliced into ¼ inch slices
  • 2 tablespoons chopped flat leaf parsley
  • Approximately ½ cup ricotta cheese (preferably homemade – recipe here)
  • Pinch salt
  • Pinch sugar
  • Freshly ground pepper
  • ½ package linguine

Instructions

  1. If you are making homemade ricotta (which I really do recommend – it’s so easy and yummy!) make the ricotta first.
  2. Bring a large saucepan of water to a boil. Add the lemon slices and blanch for 2 minutes. Taste after 2 minutes – if they are still bitter, blanch again for another 2 minutes. Remove the lemons from the water, pat dry, and set aside.
  3. Cook the linguine according to the package directions. While the linguine is cooking, heat the olive oil over medium high heat. Once the olive oil is hot, add the lemon and fennel slices, along with a pinch sugar and a pinch salt. Let the lemons and fennel fry, turning occasionally. When they are both brown and caramelized, remove from the oil and place on a paper towel to drain.
  4. Drain the linguine, reserving ¼ cup of the pasta water. Combine the linguine, parsley, lemon and fennel in the saucepan. Divide among four bowls and top with ricotta. Salt to taste and sprinkle with a bit of fresh ground black pepper.
  5. Serves 4. Enjoy!
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This post is linked up to Tinned Tomatoes’ Meat Free Mondays

August 14, 2017 1 comment
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AppetizersDessertFarmer's MarketFoodie ListsLunch RecipesMain Dishes

Ravioli Day Roundup

written by Ali

It’s National Ravioli Day! I get so excited about ravioli, it’s kind of ridiculous. There’s just something so lovely about filling wrapped in dough. Ravioli is particularly special, as it works so well with some of the best sauces out there (I’m thinking Alfredo, marinara, tomato sauce with vodka…you get the idea). Did you know that the first written mention of ravioli occurred in the 14th century in Venice in the personal letters of a merchant? Ravioli wasn’t served with tomato sauce, though, until the 16th century (because tomatoes weren’t introduced to Italy until then). Prior to the 16th century, ravioli were served in broth. If this doesn’t get you hungry for ravioli, I don’t know what will. Maybe these ravioli recipes will do the trick.

Let’s start with Ravioli with Creamy Roasted Pepper Sauce from Confident Cook, Hesitant Baker! The star here is the sauce – and it is such a quick sauce to make. I’m holding on to this one for farmer’s market season when peppers are available in abundance.

Pumpkin and other winter squash is such a natural paring with ravioli. Up your ravioli game by making these Pumpkin Ravioli with Browned Butter, Sage, and Walnuts from What a Girl Eats

Rabbit and Wolves prove that ravioli doesn’t have to be made using cheese for it to be good. These Vegan Broccoli Rabe Pesto Ravioli are a perfect spring ravioli option for vegans and non-vegans alike.

This Carrot Ravioli with Broccoli-Ricotta Filling from Caroline’s Cooking is another great spring ravioli option.

This Balsamic and Garlic Mushroom Ravioli from Krumpli combines the great flavors of balsamic vinegar, garlic and mushrooms and wraps it all up in a neat package of yummy!

Next up is Orange and Pecorino Ravioli with Rosemary Brown Butter from Use Your Noodles. This looks like such a light and refreshing ravioli – just imagine how that bit of orange zest in the ravioli would complement the rosemary brown butter.

Ricotta and Spinach Ravioli (With a Kick) from Slow the Cook Down gets its kick from the addition of a finely chopped red chili.

Kitchen Sanctuary’s Spicy Burrito Ravioli takes the traditional ravioli and gives it a great twist with the addition of burrito flavors.

Butternut Squash Ravioli Bake from the Girl on Bloor is a great quick meal if you have squash or pumpkin ravioli already on hand. Ravioli pairs well with all the ingredients in this one dish meal.

Last, but not least, if you are still craving even more ravioli (which I always am), here’s a beautiful dessert ravioli: White Chocolate Mascarpone Ravioli with Raspberry Sauce from Pinch Me I’m Eating.

I’d love to be eating this right now – I’m starting to feel inspired to do a three-course ravioli dinner, with a ravioli appetizer, a ravioli entrée, and a ravioli dessert. Maybe for next year’s National Ravioli Day!

March 20, 2017 11 comments
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Lunch RecipesQuick and EasyVegetarian

Penne with Burrata, Peas, and Preserved Lemons

written by Ali

Sometimes, the only thing that helps is comfort food, like penne with burrata, peas, and preserved lemons. We’ve had another epic cold weekend here in the PNW with snow and ice throughout most of the Oregon and Washington again. We’ve becoming more accustomed to the concept of snowpocalypse: in other words, it’s best to get all shopping down before the first flakes because there’s no salt on the roads and everyone panics. On the plus side, there was very little traffic in the Trader Joe’s parking lot. It’s the little things that make life enjoyable.

Penne with burrata, peas, and preserved lemon is also a dish I like to make when I start longing for spring. It’s got all the right spring notes: peas, lemon, and lush burrata cheese. I have just a very few daffodils poking their first sprouts out already, though I swear every time it gets icy, they retreat. I can’t say I blame them - I retreat, too.

I used frozen peas for this, though am so eager for fresh peas to be available. Bookmark or Pinterest this one and make it with fresh peas and pea shoots - trust me, you won’t regret it. Grind a bit of fresh pepper over the penne with burrata, peas, and preserved lemons and dream about the sunshine. It has to be right around the corner.

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Penne with Burrata, Peas, and Preserved Lemons

Ingredients

  • 1/2 package dried penne pasta or similar pasta
  • 1 ball burrata cheese
  • 1 cup frozen peas
  • 1/2 preserved lemon, sliced into thin slices

Instructions

  1. Prepare the pasta according to package directions. At the end of cooking time for the pasta, add the frozen peas. Drain the pasta and peas. Distribute among four serving dishes. Garnish each dish with some of the preserved lemon. Tear the buratta cheese into pieces and add 1/4 of the buratta to each dish. Enjoy!
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This recipe is linked up to Tinned Tomatoes: Meatless Monday. If you are looking for great vegetarian recipes, check it out!

January 9, 2017 9 comments
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Farmer's MarketFreezer MealsHoliday RecipesLunch RecipesMain DishesVegetarian

Winter Squash Stuffed Shells with Greens Pesto

written by Ali

I am a huge fan of all things winter squash (as you’ve probably figured out), making this recipe, a winter squash stuffed shells with greens pesto, one of my absolute favorite December lunches. This has everything I most love about the fall and winter: the slightly sweet squash, salty cheese, pasta, and pesto made with kale, spinach and walnuts. Since there is a small chance that there might be a little bit of snow in this part of the PNW tomorrow, this comfort food just seems perfect.

I used a combination of red kuri (my favorite) and the rest of the pumpkin puree I’d frozen earlier in the fall. Fortunately, I still have one more pie pumpkin in the garage - I figure we still have a few more months of cold weather and might need to make some more pumpkin bread. I also used a bit of the sage that is still growing out in the herb bed.

The pesto consists of both kale and spinach - really, you could use just about any combination of greens. I also used walnuts, because it’s what I had on hand. Pesto can be made out of any combination of herb or green, nuts, garlic, and Parmesan or other hard cheese. I love to try out different combinations. I also have started hand chopping my pesto - I think it helps the herbs or greens retain their integrity and not get mushy like they might in a food processor. The taste is a lot closer to pesto I had in Rome many years ago, so I enjoy it for the nostalgic value, as well.

All together, the winter squash stuffed shells with greens pesto takes about forty minutes to make, and most of that time is hands off while it bakes. It’s well worth the time. It also makes a great freezer meal - making it very appealing for lunch. Since it’s vegetarian, it would also make a great main dish for the holiday festivities for vegetarian friends and family.

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Winter Squash Stuffed Shells with Greens Pesto

Ingredients

    For the shells:
  • 2 cups pumpkin puree or similar winter squash puree
  • 1 cup ricotta cheese
  • 1 + 1/3 cup parmesan cheese
  • 1 tablespoon chopped sage
  • 1/2 teaspoon ground black pepper
  • 1/2 box of large pasta shells
    • For the pesto
  • 1 cup tightly packed greens (spinach, kale, etc.)
  • 1/3 cup walnuts
  • 1/4 cup shredded parmesan cheese
  • 2 garlic cloves, peeled and crushed
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Bring a pot of water in a medium saucepan to a boil. Add the shells and cook for 8-10 minutes or until al dente.
  3. In the meantime, combine the squash puree, the ricotta cheese, 1 cup of the parmesan cheese, the sage, and the pepper in a small bowl. Set aside.
  4. Drain the shells in a colander and rinse under cold water. When the shells are cool enough to handle, stuff each with about 2 tablespoons of the squash and cheese mixture. Place the shells in a single layer in a 9 X 13 baking pan. Sprinkle with the remaining 1/3 cup parmesan cheese. Bake for 30 minutes or until the cheese gets lightly browned on top.
  5. While the shells are baking, prepare the pesto. Put the greens, the walnuts, the garlic, and the parmesan in the middle of a cutting board and gently chop until the ingredients are finely diced and combined. Put the pesto in a small bowl and add the olive oil, gently combining.
  6. Serve the stuffed shells with the pesto and enjoy!
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This post has been linked to Tinned Tomatoes: Meatless Monday. Check out her great posts!

December 5, 2016 18 comments
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Freezer MealsMain Dishes

Sausage and Spinach Mac and Cheese

written by Ali

The past weekend was the weekend for comfort food, including this sausage and spinach mac and cheese. As the weather turns gloomy and we realize that the three hour move north really will make a difference in terms of the number of cloudy days and rain, I’m starting to dig around more in Pinterest and my own recipe archives to find foods that evoke warmth and coziness. Mac and cheese is definitely one of these – it’s super indulgent and satisfying.

I much prefer making my own cheese sauce rather than eating mac and cheese made out of the contents of a box. Making cheese sauce can be intimidating, as to get it to the proper thickness, you start with a roux. A roux definitely borders the line between easy cooking into a more Martha Stewart or Nigella Lawson world, but I promise you, it’s not nearly as complicated as it might seem. The key is low heat and paying attention to the butter and flour in the first stage and then keeping a close eye on the milk or cream in the second stage. Keep it on low, use a whisk to keep stirring, and just keep stirring and it will turn out just fine.

I recommend some sort of chicken sausage for this recipe – I used an Olympia Provisions sausage (OP is quite popular in this part of the PNW). Spinach is a good go-to green to include, though this would work well with chard or kale, as well.

Sausage and Spinach Mac and Cheese
Serves 4

Cheese Sauce
1 head roasted garlic (optional)
3 tablespoons butter
1 ½ tablespoons flour
1 cup half and half or milk
2 cups cheese (gruyere works well, as does cheddar)

Filling
4 precooked sausages, chopped into ½ inch pieces
1 bunch spinach
1 teaspoon olive oil
½ package rotini pasta or similar

Breadcrumb Topping
½ cup Panko breadcrumbs
2 teaspoons Italian seasoning
1 tablespoon olive oil

Bring a pot of water to a boil and boil the pasta according to the directions on the package.

While the pasta is cooking, wash and chop the spinach. Sauté the spinach on medium heat in 1 teaspoon olive oil until it is wilted. Remove from the heat and drain in a colander to remove excess moisture. Set aside.

Make the cheese sauce. Add the butter and roasted garlic (if using) to a small sauce pan. Melt the butter over low heat and mash the garlic as the butter melts. Once the butter is melted, add the flour a little bit at a time and whisk it into the butter as you add. When all the flour is incorporated, cook on low for a minute, continuously whisking. Add the milk or half and half and continue to stir for about 5-7 minutes or until the sauce begins to thicken. Once thickened, remove from heat and add the cheese, stirring to incorporate.

Preheat the oven to 375 degrees.

Assemble the pasta, sausage, and spinach in an oven-proof pan. An 11 x 13 Pyrex pan works well for this. Spoon the cheese sauce over the pasta mixture and gently fold in. In a small bowl, combine all ingredients for the breadcrumb topping and then spread the topping over the mac and cheese. Bake for 20 to 25 minutes or until the topping is golden brown. Enjoy!

September 24, 2016 0 comment
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Lunch RecipesVegetarian

Pasta in Pesto Cream Sauce

written by Ali

My pasta in pesto cream sauce recipe was created in response to a serious craving I’ve been having lately for Noodles & Company’s Pesto Cavatappi. The problem is, I know darn well that the minute I go and order pesto cavatappi and then actually taste it, I’m going to be disappointed. It will be too salty or too bland or too not what I remember from the many years ago I lived in the Denver area and Noodles & Company opened up in Lakewood and my ex and I would go there for dinner every weekend.

Part of the problem with food memories is that in memory, everything looks so tasty. However, in the past ten years or so, I’ve greatly reduced the amount of sugar and salt in my diet, and I am starting to suspect that what made things tasty before I did this was probably the sugar and salt. Now, the same ingredients make things taste “not right”.

In some cases, my solution has been to create the dish I think I remember, which is what I’ve done with this pasta in pesto cream sauce. I would love for it to have been cavatappi in pesto cream sauce, but unfortunately, I couldn’t find cavatappi noodles anywhere. I settled for orecchiette, though any pasta would be fine.

I had a bit of basil and some tomatoes left in the garden, so it seemed appropriate to finish out the last few days of the official summertime with pesto and tomatoes. I used oyster mushrooms, but any mushroom would work. Though this has a cream sauce, it freezes just fine – when you reheat it, just be sure to give it a good stir before you eat.

Pasta in Pesto Cream Sauce
Serves 4

Pesto Cream Sauce
1 tablespoon butter
1 tablespoon flour
1 cup half and half or heavy cream
Splash white wine (optional)
¼ cup pesto

Pasta and Toppings
½ package pasta (penne, orecchiette, or similar)
1 pint cherry tomatoes
½ pound mushrooms, chopped
2 tablespoons fresh chopped flat leaf parsley
1 tablespoon olive oil
½ cup parmesan cheese
Salt to taste

Boil water for the pasta in a large pot. Cook the pasta according to the directions on the package.

While the pasta cooks, heat the olive oil in a non-stick or cast iron pan. Add the mushrooms and cook until they are soft. Add the parsley and turn off the heat. Set aside.

To make the cream sauce, melt the butter in a small saucepan over low heat. When butter is melted, incorporate the flour a bit at a time, whisking with each addition. When all flour has been incorporated, cook for a minute, whisking the entire time. Add the half and half or cream and continue to whisk and cook over low heat for about 5-7 minutes (or until sauce is thickened). Take the sauce off the heat and add the pesto.

Plate the pasta in four bowls. Add the toppings to each bowl. Pour the cream sauce over each bowl and sprinkle with parmesan cheese. Add salt to taste. Enjoy!

September 19, 2016 0 comment
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Farmer's MarketLunch RecipesMain DishesUncategorizedVegetarian

Beet Ravioli in Wonton Wrappers

written by Ali

This beet ravioli in wonton wrappers demonstrates my truce with beets. I know I’m not the only one who was forced to eat beets as a kid and found the absolutely revolting. It wasn’t until Clay and I joined a CSA when we lived in Southern Oregon that I even realized that beets come in more varieties than the boiled-to-death red kind. I also discovered through that experience that beets can be very versatile – they can be used in chocolate dishes (which masks the intense mineral flavor pretty well); they can be sliced thinly and eaten raw; and then can be baked into beet chips. They can also be part of many pasta dishes – from gnocchi to orecchiette to ravioli.

I used salt roasted beets with rosemary from Alexandra Cooks as the base for this recipe. The rosemary gives this a heavy hit of flavor. The recipe itself is fairly quick to put together, not counting the time it takes to roast the beets. I strongly advise cooking just a few of the ravioli at a time, as they can be a bit fragile and you don’t want to lose all of the beet filling. While the beet ravioli in wonton wrappers can be sauced with pesto or another pasta sauce, I’m fond of serving them with a drizzle of olive oil, a handful of walnuts, and some freshly grated parmesan.

Beet Ravioli in Wonton Wrappers
Serves 4

2 large beets, roasted or boiled (link to how to salt roast beets here)
1 cup grated parmesan cheese
18 wonton wrappers

With a potato masher or fork, mash the beets until they become a smooth mix. Add the grated parmesan cheese and mix well.

Place 9 wonton wrappers on a flat surface. Place 1 tablespoon of the beet filling in the center of a wonton. Repeat with the remaining beet filling and wontons.

Place a small bowl of water next to your work area. Have 9 more wonton wrappers nearby. Using your finger, moisten a ¼ inch around the edge of a wonton. Take a second wonton wrapper and place it over the wonton/beet filling. Press around the edges to ensure a good seal. Continue with the remaining wontons/beet filling.

When you are done, you can either freeze the ravioli or cook immediately. Bring a saucepan of water to a boil. Drop each ravioli into the water gently – cook no more than four at a time to avoid them sticking together or leaking. Cook for 2 minutes. Remove from the boiling water.

These can be served with pesto or with other pasta sauces. I’m a fan of drizzling with a little olive oil, tossing on a few walnuts and grating a little bit of parmesan over the top.

August 24, 2016 0 comment
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