Farmer’s Market

Appetizers Breakfast Farmer's Market Lunch Recipes Vegetarian

Avocado Green Curry Deviled Eggs

written by Ali

If you are looking for a tasty protein treat for your mornings, look no further than these avocado green curry deviled eggs. One of the bad habits I got into in when I lived in Vancouver was going to the bagel shop many, many mornings during the week. They made a mean Americano and I loved, loved, loved the everything bagel with either pesto cream cheese or veggie cream cheese. In terms of my overall health, though, this probably wasn’t the best for me. Fortunately, there is no easily accessible bagel place where I’m living now, so I’ve gone back to an old standard for breakfast: Greek yogurt with homemade granola and a hard-boiled egg. Super exciting, I know.

I decided this week I’d shake things up a bit with the hard-boiled egg and do a riff on a deviled egg, creating these avocado green curry deviled eggs. I had green curry paste from last week’s asparagus tofu green curry, so thought I might as well make use of it. This is a super easy recipe and positively great for a breakfast treat or an appetizer. The one challenging thing with this recipe for me is that it’s not a great idea to prep days-worth of deviled eggs all at once, so I’ve been making these one at a time, on an as needed basis. If you do this the night before, note that your avocado will oxidize. It tastes just fine – just looks a bit sad and brown. If I was making these avocado green curry deviled eggs for a party, I’d definitely make them right before serving.

Yum

Avocado Green Curry Deviled Eggs

Ingredients

6 hard boiled eggs
1 ripe avocado
2 teaspoons green curry paste
salt to taste

Instructions

Split each hard boiled egg into two and scoop out the yolk. Combine the yolk, avocado, and green curry paste in a small bowl. Salt to taste. Add a scoop of the yolk and avocado mixture to each egg.
Enjoy!

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May 22, 2017 0 comment

Farmer's Market Lunch Recipes Main Dishes Quick and Easy Vegetarian

Asparagus Tofu Green Curry

written by Ali

We’ve been moved into our new place for almost three weeks now and I’m almost at a point where I can sort of find enough of my cooking utensils to make my lunch – this asparagus tofu green curry. I’m really happy about having a full week of lunch. The last two weeks, I’ve done a combination of leftovers and the occasional Amy’s frozen entrée – fine, but not optimal. We’ve been spending a lot of time just trying to figure out the basics, like where to shop for groceries and who has the best produce. The farmer’s market where we live is held on Wednesdays, and, theoretically, I could make it to the market and back on my lunch break. And once I’ve been on the job for more than a few weeks, this might go from theoretical to reality. For now, however, I’m making the most of our natural foods co-op’s produce section.

I’ve made variations on this asparagus tofu green curry in the past. It’s a versatile recipe – you could throw just about any veggie in here, as well as could add chicken instead of tofu. You could also make your own green curry, but given that I can’t find anything, including my immersion blender, I went with store bought.

I used a half-block of extra firm tofu for this asparagus tofu green curry. I went through the process of actually pressing and draining it to get it a bit firmer and then browned the cubes in olive oil in our cast iron pan. I froze the other half of the block of tofu – no idea what I’m going to do with it. I probably could have used the whole thing for this recipe, but I didn’t want a disproportionate amount of tofu to asparagus. I’m weird about things like that.

Here’s to a well-fed week.

Daisy thought the asparagus tofu green curry smelled great!

Yum

Asparagus Tofu Green Curry

Ingredients

2 tablespoons olive oil
½ block of extra firm tofu, pressed and drained, and cut into 2 inch cubes
½ pound of asparagus, cut into 1 or 2 inch pieces
3 teaspoons of green curry paste
1 can of low-fat or lite coconut milk
2 cups cooked rice

Instructions

Heat the olive oil in a cast iron skillet or non-stick skillet. Brown the tofu on at least two sides. Move the tofu aside and add the asparagus. Saute for two-three minutes.
In a saucepan, combine the green curry paste and coconut milk. Heat to a low simmer and add the tofu and asparagus. Simmer for 3 minutes.
Serve over rice.
Serves 4. Enjoy!

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May 15, 2017 0 comment

Farmer's Market Foodie Lists Foodie Parties Lunch Recipes Main Dishes Vegetarian

My Legume Love Affair #106 Roundup

written by Ali

My Legume Love Affair #106 Roundup is going up much later than I had originally planned. I started my new job last week, and have been on the go ever since. I’m just now getting a chance to come back to the blog. So, I’m hopeful better late than never holds true here and can’t wait to share the great submissions for MLLA from April.

First up is a really yummy looking chili from Allotment 2 Kitchen. This Green Chili with Welsh Leeks and Edamame Beans combines some great flavors, including green chili, leeks, and edamame beans. I love that Shaheen also threw some chives from her garden into this. I moved my pot of chives from Vancouver, WA to our new home on the coast, so am looking for some good uses for them.

Herbs, Spices and Tradition shared this recipe for Chickpeas Flour Crepe. I love chickpeas and realized after reading this recipe that I really need to start using chickpea flour. Also, this is a great way to use up any chutney you might have stashed in the cupboard (or a great excuse to make chutney during canning season this year).

The VegHog shared this lovely recipe for Koshari. Koshari is an Egyptian dish made with beans, pasta, and tomato. This looks like such a yummy, comforting food – I’m definitely looking forward to making this one!

The Taste Space shared Slow Cooker Creamy Coconut Lentils. I love that Janet added Ancho chili powder to this recipe. It’s one of my favorite ingredients. These lentils look so creamy and luscious – what perfect comfort food for a rainy day.

My contribution to this month’s roundup was a white bean salad lettuce wrap. This was such a quick recipe to make – absolutely perfect for the hectic last few weeks.

Keep up on My Legume Love Affair on Lisa’s Kitchen. Siri at Cooking with Siri is hosting for May.

May 12, 2017 0 comment

Farmer's Market Lunch Recipes Quick and Easy Salad Vegetarian

Gluten Free White Bean Radish Lettuce Wraps

written by Ali

I’m so excited to be participating in #Recipe Makeover this week. As you know, I tend to be a mostly healthy blogger, but still rely quite a bit on carbs and dairy to get myself through the day. I was definitely challenged to think about past recipes and try to figure out how to make them just a little bit healthier. I’ll be posting three recipes this week – this one, and then a healthier baked treat on Wednesday and a healthier cocktail on Friday.

This first recipe is a gluten free white bean radish lettuce wraps. I’m a huge fan of sandwiches with bread (lots of bread). However, I know it’s probably in my best interest to cut back on the carb loading and focus on my proteins instead. This is so easy to accomplish with a lettuce wrap. Lettuce does just about everything that bread is capable of for a sandwich. It’s also pretty filling, especially since you can eat a lot of lettuce leaves in place of a couple of slices of bread.

My original concept was to do a riff off of my preserved lemon tuna salad using chickpeas. But wouldn’t you know it? We were out of chickpeas and I only discovered it minutes before I started doing food prep. I wasn’t going out to the store again, so decided to just use the last can of cannelloni beans I had on hand. As it turns out, I really love the white beans in these wraps. They taste practically meaty. Radishes, pickle, and a bit of mayonnaise (or soynaise or Greek yogurt) finish it out. It’s super easy to stack the salad and the lettuce leaves in a container for the perfect quick spring and early summer lunch.

Yum

Gluten Free White Bean Radish Lettuce Wraps

Ingredients

1 can drained and rinsed cannelloni beans
6 - 8 radishes, chopped into small pieces
1/3 cup finely chopped pickle (about 2 small pickles)
2 tablespoons mayonnaise, vegan-aise, or unflavored Greek yogurt
Ground black pepper to taste
1 head lettuce

Instructions

Combine all ingredients from cannelloni beans through mayonnaise. Chill for several hours. Serve on lettuce leaves. Serves 4. Enjoy!

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April 25, 2017 0 comment

Breakfast Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Asparagus Potato Frittata Bites

written by Ali

If you are looking for a quick and easy breakfast or lunch for the week, look no further than these asparagus potato frittata bites. This is a great way to use up excess asparagus (is there such a thing?), as well as any extra potatoes you might have lying around. These asparagus potato frittata bites are very freezer friendly – which means you can just toss them in the microwave first thing in the morning or for lunch and have food ready to go in no time at all.

We’re officially in an in between time – I’m wrapping up one job and getting ready to start on a new adventure in May. It’s made meal planning a little tricky, as I’m trying to use as few dishes as physically possible. I just don’t need one more load of dishes on top of sorting and packing up the kitchen. On the other hand, I still need to eat lunch when I’m at my desk for this last week, so these asparagus potato frittata bites are just the thing. I’m eating these with a green salad and calling it a healthy week. These are incredibly easy to make – roast some diced potato, chop up some asparagus, grate some cheese and pour beaten eggs over it all. I use a muffin tin (either non-stick or really well greased). In thirty minutes, I have one component of a really quick meal. I put these on a cookie sheet and freeze them and then put them in a freezer bag (this way, they don’t run the risk of sticking together).

One of the best parts of this upcoming move is that I’ll have access to a couple of farmers that I left behind the last time we moved. It makes me so happy to be able to go back to shopping local. While we have a really big farmer’s market where we currently live, I never felt like I was able to make the same connection with the farmers as I had when I was in Southern Oregon. We’re heading to the same region, so I’m excited about that. And, even better, it’s coastal – so fresh local seafood! Once we get settled, it will be easier for me to take stock of what my options are going to be. In the meantime, I’ll finish out what we have in the freezer, including the rest of the asparagus potato frittata bites.

Yum

Asparagus Potato Frittata Bites

Ingredients

1 small potato, cut into small cubes
1 tablespoon olive oil
½ bunch asparagus, cut into ½ inch diced pieces
½ cup mozzarella cheese or similar
1 tablespoon finely chopped chives (optional)
6 eggs
2 tablespoons water
1 teaspoon salt
Fresh ground pepper to taste

Instructions

Preheat the oven to 350 degrees. Place the diced potatoes on a cookie sheet lined with parchment paper. Drizzle the potatoes with olive oil and roast for 30 minutes or until soft.
Divide the potatoes, asparagus, cheese and chives between the six cups of a well-greased muffin tin. Beat the eggs with the water, salt and pepper until frothy. Pour the egg mixture into each cup.
Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.

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This recipe is linked up to Tinned Tomatoes Meat Free Mondays. It’s also linked up to #CookBlogShare at Recipes Made Easy. Check out all the other great recipes on both sites!

April 17, 2017 3 comments

Farmer's Market Freezer Meals Lunch Recipes Soup

Vegetarian Asparagus Soup

written by Ali

It’s finally spring and finally time for vegetarian asparagus soup with a soft boiled egg. I love asparagus. I think it’s one of the few veggies that I absolutely gorge on when it’s in season, to the point that by the last bunch of asparagus, I think to myself, if I never see asparagus again, it will be too soon. And then there’s a very long break between asparagus seasons and the process starts all over again.

Asparagus grows very happily in the Pacific Northwest, which means it is in abundant supply in the farmer’s market. I use it in just about everything this time of year, from quiche, to omelets, to salads. I like raw asparagus, so will often chop up a couple of stalks and toss it into a green salad and call it lunch. We also roast a lot of asparagus. With a little olive oil, a bit of salt, and a good roasting, it’s the perfect side dish for many meals. One of my absolute favorite preparations, though, is asparagus soup. Vegetarian asparagus soup tastes like spring.

This vegetarian asparagus soup with a soft boiled egg recipe was inspired by Top Chef. Did anyone else watch this most recent season in Charleston? I have to admit that it was a huge disappointment: it just didn’t seem remotely fair to pit individuals who had been on the show before against those who had not. And then (spoiler alert) Brooke won. I download all my favorite reality shows from I-Tunes so that I can watch them without disturbing Clay, who is not a fan of most (though strangely enough, he doesn’t mind Ink Masters or The Great British Baking Show). Of course, this means that I’m always a week or two behind, and because I can’t stand not knowing how something ends, I usually google that week’s episode to find out who won and who didn’t. All of this to say that I knew Brooke won before I watched the episode, and now I won’t watch the last episode. I was team Sheldon and Shirley all the way.

Where was I? Oh, yes – vegetarian asparagus soup. This is a riff on an asparagus soup that Sylva Senat made early on in the season. I adored the idea of putting a soft boiled egg in the middle of the soup and letting all that creamy yolk ooze out. Granted, as you’ll see in the photo, I over-boiled my egg. Rather than a 6 minute egg, I ended up with something around an 8 minute egg because I wasn’t paying attention to what I was doing. Regardless, is it lunch time yet? Because I am getting so hungry. This might be the best tasting recipe I’ve ever made. I did make my own veggie stock this go around, and highly recommend you do the same. I’ve been gathering mushroom stems, asparagus bits, onion peels, and leftover celery leaves and stems. I throw it all in a freezer bag in the freezer and then make stock once I have a full bag. The stock gives this soup a really rich flavor. I also used a leek. So – it’s a very simple soup: veggie stock, asparagus, a leek, a few chives and some salt.

Get yourself some asparagus. Find some farm fresh eggs (store bought eggs will work to) and make this beautiful vegetarian asparagus soup with a soft boiled egg. Enjoy!

Yum

Vegetarian Asparagus Soup

Ingredients

1 leek, finely chopped
1 bunch asparagus, chopped in one or two inch chunks
1 tablespoon olive oil
1 tablespoon butter
6 cups vegetable stock
Salt to taste
2 tablespoons finely chopped chives
Soft boiled eggs

Instructions

Melt the butter in a medium saucepan. Add the olive oil and leek and sauté until the leek is soft. Add the asparagus and vegetable stock. Bring to a boil and reduce to a simmer. Simmer for 40 minutes, stirring occasionally. Add salt and chives. Blend the soup in a blender or use an immersion blender and blend until the soup is silky. Serve with a soft boiled egg and chives to garnish. Enjoy!
Serves 4

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This post is linked up to Tinned Tomatoes Meat Free Mondays and to Kahakai Kitchen Souper Sundays

April 10, 2017 3 comments

Beverages Farmer's Market Lunch Recipes Quick and Easy Vegetarian

Sunrise Spring Smoothie

written by Ali

This Sunrise Spring Smoothie is a great, healthy way to start the day. Of course, they might be even better if I actually drank them at sunrise. Let me rephrase – they’d be great if I could actually see the sunrise. Here of late, it’s just been rain…and more rain. I’m starting to feel like the sun is never going to come out. Even the three daffodils that I planted in our front bed are looking depressed (ok – two daffodils – I cut one of them for the photo shoot for these smoothies).

Regardless of when you decide to drink your smoothie, the sunrise spring smoothie is a beautiful blend of all sorts of in season fruits and veggies. Yes – you read that right. I used a handful of beet greens for the top layer of these smoothies. I love all things beet, and any time I find a bunch of beets that have a great looking set of leaves, I buy them so I can get maximum benefit out of them. Beet greens aren’t very beet-y; instead, they taste like a very green version of, well, greens. Beet greens are full of protein, magnesium, zinc, potassium, and B6. One of my favorite ways of making use of them is blending them into smoothies.

I’m also getting desperate for strawberries. However, we live in the PNW, which means the best berries are the ones we get locally here. They won’t be available until around June. In the meantime, I’m willing to buy strawberries that have been shipped here, but will use them primarily in smoothies, because they just don’t quite taste right yet. I also threw in some more mangoes – I discovered champagne mangoes the other day at Whole Foods. Champagne mangoes are a smaller mango and are definitely sweeter than their larger counterparts. They are perfect for the yellow layer for my sunrise spring smoothie.

As I mentioned in my tropical turmeric smoothie recipe a few weeks ago, one of the best parts of smoothies is that they can be stored in 8 ounce jars and frozen. I pull a smoothie out of the freezer in the morning, throw it in my bag with the rest of my lunch and have both a great lunch treat, but also an automatic ice pack for whatever else I’m taking with me for the day. By lunch, my smoothie is thawed out and all I need to do is give it a good shake and drink it.

Yum

Sunrise Spring Smoothie

Ingredients

2 mangoes, peeled and diced
1 pint strawberries, chopped
1 bunch beet greens, roughly chopped
1 1/2 cups unsweetened vanilla almond milk
1 cup pineapple juice

Instructions

If you are going to layer the smoothie, start by blending the mangoes and pineapple juice. Pour this layer into your glasses. Blend the strawberries and 1 1/4 cups almond milk next. Carefully pour onto the first layer in the glasses. Blend the remaining almond milk and beet greens last. Pour onto the second layer.
If you are not layering, combine all ingredients and blend.
Makes 4 eight ounce smoothies. These can be frozen and enjoyed as needed. Enjoy!

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April 5, 2017 1 comment

Beverages Farmer's Market Lunch Recipes Quick and Easy

Chocolate Berry Smoothie

written by Ali

This chocolate berry smoothie is all about the berries, which are just starting to pop up at markets around the United States. I’ve been on a smoothie binge here of late, largely because I figured out how to make smoothies with just my immersion blender. I used to make smoothies in our large blender, but when the carafe broke, I didn’t bother replacing it and the base has been languishing away in our garage. Since we are likely moving soon, I’m doing my best not to buy more things for the kitchen. My quandary, of course, was how to make smoothies. Especially in the spring, I really love the combination of fruit and almond milk or fruit and juice. I also use a super easy technique of putting my smoothies into ½ pint jars and freezing them, which means they are ready to drink right around lunch time (I put them in the fridge the night before to start thawing). Enter the immersion blender. I really think this is the handiest tool I have. It doesn’t take up much space and it quickly blends fruit and liquids into perfect smoothie creaminess. I had very berry smoothies made up in no time at all this weekend.

Speaking of food prep and freezing, I’ve been doing a lot of writing here of late for Fix Me a Little Lunch about preserving. My main focus has been on canning, which, at least for me, most often comes to mind when I think about food storage. But freezing is also another great way to store fruits and veggies when they are in season. One of my favorite things to freeze is berries. We are lucky to live in a region where blueberries, in particular, are abundant. Blueberries freeze so well and are perfect to have on hand in fall and winter to make smoothies (like this very berry smoothie!) but also muffins, bread, pancakes, and so on. My kitchen hack for freezing berries is this: layout parchment paper on a baking sheet and, after washing the berries and inspecting for any bad berries, lay the berries out in a single layer and freeze them. Once they are frozen, they can be stored in freezer bags or containers. This way, they berries don’t freeze in one impossible to separate clump.

For this chocolate berry smoothie recipe, you can, of course, use fresh berries (or frozen berries from the store). I threw in just a scant teaspoon of cocoa powder in my chocolate berry smoothie this week to give it a bit of chocolate flavor.

Yum

Chocolate Berry Smoothie

Ingredients

1 bag of frozen mixed berries (or 3 cups of fresh berries)
2 cups vanilla flavored almond milk or soy milk
1 teaspoon cocoa powder

Instructions

Blend all ingredients until smooth using a blender or immersion blender. If freezing, distribute between four ½ pint jars and freeze. Enjoy! Makes 4 eight ounce servings.

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March 29, 2017 0 comment

Farmer's Market Quick and Easy Salad Vegetarian

Israeli Couscous, Arugula Pesto Spring Salad

written by Ali

There’s nothing quite so wonderful in spring as a hearty salad, like this Israeli Couscous, Arugula Pesto Spring Salad. I’m in a little bit of limbo right now about whether or not we are going to be moving. Three scenarios are going on in our lives – one is that we stay where we are, one is that we move on the other side of the Portland Metro area, and the other is that we move to the Oregon coast. None of these are bad options and all have some very definite pros when it comes to cooking, food, and resourcing ingredients. But the problem is that it is spring – truly and officially spring, and what I really want to do is start planning and planting a garden. However, I don’t want to drag pots of plants with me when and if we move, so I’m (reluctantly) holding off.

What does this have to do with this Israeli Couscous, Arugula Pesto Spring Salad? Well, not much I suppose, except that I’m desperately craving fresh, spring veggies, and would prefer radishes directly from my garden, but will make do with the ones I found at Whole Foods. That said, if you’ve never planted a radish, and you have a bit of gardening space, plant some radishes immediately. The round orbs of radish will start peeking through the ground in about 45 or so days and there’s something supremely decadent about rinsing off a radish in the hose and eating it right there, whole, out of the garden.

If you haven’t cooked with Israeli couscous before, I encourage you to try it. It’s a slightly larger version of regular couscous, but is also made with semolina flour. It’s a bit toothier – has a bit more chew to it than regular couscous and is fabulous in salads. You might see it labeled as pearl couscous or Israeli couscous. In this recipe, I toasted it a bit first and then cooked it, which gives it a nuttier flavor.

I recommend either paneer cheese or haloumi cheese for this Israeli couscous, arugula pesto spring salad. Both cheeses toast, so you’ll want to take the extra time to get a light brown crust on the cheese. Trust me, it’s worth it.

Yum

Israeli Couscous, Arugula Pesto Spring Salad

Ingredients

Arugula Pesto

1 tightly packed cup of arugula
1 garlic clove
½ cup walnuts
Juice from ½ lemon
3 tablespoons olive oil
Pinch salt

Salad

2 – 3 cups arugula
1 cup Israeli couscous or pearl couscous
1 1/2 cup water
1 package paneer or haloumi cheese
2 tablespoons olive oil
Pinch salt
1 bunch radishes

Instructions

Heat 1 tablespoon of the olive oil in a small saucepan. Add the couscous and toast, stirring occasionally for five to seven minutes. Add the water and bring to a boil. Lower to a simmer, cover, and cook for ten minutes or until all water is absorbed. Fluff with a fork and set aside.
Prepare the pesto by either hand chopping the arugula, garlic clove, and walnuts or processing in a food processor. Add the lemon, olive oil, and salt to combine.
For the salad, chop the radishes into slices and set aside. Slice the cheese into cubes. Preheat a cast iron or non-stick pan and add 1 tablespoon of olive oil. Sprinkle the cheese with a pinch of salt and then toast the cheese on at least two sides until light brown (about 5 minutes per side). Remove from heat and set aside.
To assemble the salad, start by layering the arugula on serving plates. Add the Israeli couscous on top, and then divide the cheese and radishes on each salad. Spoon the pesto over the salads and enjoy!
(If you are making these for lunch, and have 1 pint mason jars on hand, layer the other direction. Add arugula to the bottom of the jar first. Add cheese and radishes next and then the Israeli couscous and finally the arugula.)

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This post is linked up to Meat Free Mondays at Tinned Tomatoes.

And to #Recipe of the Week

And #CookBlogShare hosted this week by Hijacked by Twins.

And What’s Cooking Wednesday hosted by Jess Bee Creates

March 27, 2017 6 comments

Appetizers Dessert Farmer's Market Foodie Lists Lunch Recipes Main 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 14^th century in Venice in the personal letters of a merchant? Ravioli wasn’t served with tomato sauce, though, until the 16^th century (because tomatoes weren’t introduced to Italy until then). Prior to the 16^th 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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