Endangered Squash

Happy Fall! My favorite season of the year!

I discovered a new type of squash this season that I think is my favorite of all the winter squashes (and there is quite a long list)- the Boston Marrow squash.


It is actually not new at all, but a very old and rare form of winter squash native to New England. We got two of them while stopping for pumpkins at a farm stand in PA. Unfortunately, they are apparently really hard to find. They don't sell them at your local Whole Foods or any of the Farmer's Markets in my area. If I only knew this at the time I would have bought a dozen of them- not just two!


The squash has a really tough red-orange skin that requires an extra-sharp knife (and very strong husband) to crack into!


It is worth the effort! It has a smooth, buttery, sweet and nutty taste. It is sort of like a combination of pumpkin and sweet potato, but really has a unique taste all to itself.

I'm glad we didn't try to do anything fancy with it the first time around. In fact, next time I make this I am going to leave out the pasta altogether. It just gets in the way!

Boston Marrow Squash Pasta

Directions:

• Preheat the oven to 425 degrees. Slice the squash in half and scoop out the seeds (save seeds for later). Season squash with a drizzle of olive oil and salt and place cut-side down on a baking sheet lined with tin foil. Bake for about 25 minutes, or until you can easily pierce the skin with fork.

• Meanwhile, in a large pot of boiling salted water, add 1/2 lb. rigatoni and cook until al dente. While the pasta is cooking, heat 1 tablespoon of oil in a pan on medium heat. Add 1/2 cup of chopped onion. Saute until onion is translucent (about 4 minutes). Add a 1/4 cup of brown sugar and stir until dissolved. Next, add 1/2 cup of pecans and cook until lightly toasted, about 4 minutes.

• When the squash is roasted, remove from oven and cut into cubes (the skin should easily peel away with a knife). Add cubed squash to the pan along with 1 teaspoon of cinnamon and 1 teaspoon of thyme. Add a few tablespoons of pasta water if sauce is too dry. Stir until incorporated, about 4-5 minutes. Spoon on top of pasta and serve with fresh grated parm!

Spring Herb Pasta

This was a pretty easy and healthy pasta dish I made based off of a recipe I saw in the March 2009 Martha Stewart Living magazine. We changed it up a bit by adding garlic and tomatoes. Definitely "spring-y" with all of the fresh green herbs! I am definitely becoming a firm believer in the idea of just using simple and fresh ingredients, as opposed to elaborate and complicated recipes. It's easier, healthier and tastes great.


Ingredients

2 cups Gemelli pasta (my new favorite pasta shape)
1 ripe tomato (chopped)
2 cloves garlic (minced)
1/2 cup (approx.) roughly chopped mixed herbs (dill, parsley and basil)
1 1/2 tbsp olive oil
Juice from 1/2 a lemon
Lemon zest
Salt and pepper
Parmesan cheese (grated)

Directions

Cook pasta according to directions. While cooking heat 1/2 tablespoon olive oil in a separate pan. Add garlic and simmer for 2 minutes. Add tomatoes and simmer for about 5 minutes. When pasta is done, drain and return to pot. Add herbs, tomatoes and garlic, 1 tablespoon olive oil, lemon juice and zest. Serve with generous grating of fresh Parmesan cheese.

Orecchiette with Mixed Greens and Goat Cheese

adapted from Giada De Laurentiis

It's SPRING! I was actually watching Giada's show and saw this and had to make it! She made it look so easy and sound so good! It's a great salad, side dish or dinner. We had it with some tomato, basil and burrata cheese (my favorite!) and italian bread. The perfect Spring meal!


Ingredients
1 cup orecchiette pasta (we used small shells because our pathetic Giant didn't have orecchiette)
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon goat cheese, crumbled (we definitely used more than 1 tablespoon!)
2 tablespoons grated Parmesan, plus more for garnish
Salt and pepper

Directions

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve. So easy!

Healthy Baked Ziti

I made this a few weeks ago when it was freezing cold and Tony wanted to make something warm and preferably something we could freeze and use for leftovers- it was a lazy Sunday and we had the time. So I decided to try to make a "healthy" baked ziti. He was game. The main change was that I decided to make my own tomato sauce instead of using sauce from a jar that is full of sugar and sodium and calories. I have become a huge fan of canned tomatoes lately- I buy them every week at the grocery store and always find ways to use them. So I just created a sauce by sauteing garlic, onion and dried herbs in some olive oil, adding canned tomatoes (plain in their juices) and letting it all simmer down for about 20 minutes. I also used all low-fat cheeses. So as far as baked ziti goes- this turned out to be both yummy and healthy!


Ingredients
1 box pasta (ziti or rigatoni)
1 cup part skim ricotta
3/4 cup grated parmesan
1 cup part skim mozzarella
3 cloves garlic (minced)
1 small onion (finely chopped)
2 tablespoons olive oil
Dried or fresh herbs (basil, oregano, thyme, etc.)
1 28 oz. can diced tomatoes (plain in juices)

Directions
Preheat oven to 450 degrees. Heat oil in pan and saute garlic and onion for about 5 minutes, until translucent. Add herbs and tomatoes. Cover and simmer for about 20 minutes. In the meantime, bring a large pot of salted water to boil and cook pasta according to instructions, until al dente. Drain pasta, reserving about a cup of pasta water (to add to sauce in case its too thick). Combine ricotta, 1/4 cup parm, and half mozzarella in a small bowl. Season with salt and pepper.

In the bottom of a casserole dish, spread half of the tomato sauce. Top with pasta, then cheese mixture and remaining sauce. Sprinkle with remaining parm and mozzarella. Bake in the oven until cheese is slightly brown and sauce is bubbling- about 25 minutes.

Happy St. Patrick's Day!

I love St. Patrick’s Day! It marks the beginning of spring and is really just a silly holiday centered around food, beer and the color green! What’s not to love? We celebrated early this year and had St. Patrick’s Day family dinner on Sunday. I am not a traditional corned beef-and-cabbage kind of girl, so dinner was another test of my culinary comprising skills! We had Irish Soda Bread, Irish Potato Soup (with corned beef) and Spring GREEN Risotto. An enjoyable feast for the meat lovers and non-meat lovers alike (I spooned out some soup before adding the corned beef)!

Irish Soda Bread

(This was the first time I made Irish Soda Bread and was thrilled it came out so good!)

Bon Appétit, October 2002

Ingredients
5 cups all purpose flour

1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

2 1/2 cups raisins

3 tablespoons caraway seeds
2 1/2 cups buttermilk

1 large egg

Directions
Preheat oven to 350°F. Butter an ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides (or cake pan, which is what I used). Whisk the first five ingredients together in a large bowl. Add the butter, using your fingertips, rubbing in until it forms coarse crumbs. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Then add the wet mixture to dough. Using a wooden spoon, stir just until well incorporated (dough will be very sticky!).

Transfer the dough to the prepared pan. Smooth the top, mounding slightly in the center. Use a small sharp knife dipped into flour to cut a 1-inch-deep X in the top center of dough. Bake until the bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in pan for 10 minutes. Turn out onto rack and cool completely.

Irish Potato Soup
adapted from The Daily Green

Ingredients
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup corned beef, chopped (optional)
1 cup shredded cheddar cheese
Salt and Pepper
1 teaspoon ground caraway seeds
112-ounce bottle Pale Ale

Directions

In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper. Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken. Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick. Add caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated. Add corned beef. Top with chopped parsley and remaining shredded cheddar. Serves 4-6.

Spring Green Risotto

adapted from 2008, Barefoot Contessa Back to Basics

Ingredients

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped fennel

1 1/2 cups Arborio rice

2/3 cup dry white wine

5 cups simmering chicken broth

1 pound thin asparagus

10 ounces frozen peas, defrosted

1 tablespoon freshly grated lemon zest (2 lemons)
Salt and pepper

2 tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese

1/2 cup freshly grated Parmesan, plus extra for serving

3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken broth, 2 ladles at a time, stirring almost constantly and waiting for the liquid to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water (this step is easier if done right before you begin).

When the risotto has been cooking for about 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding broth, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Mushroom Bourguignon

Wow. This was AMAZING. The traditional French dish is Beef Bourguignon, so needless to say I have never had it. But I saw this recipe on Smitten Kitchen made with mushrooms and as my mouth watered over the pictures I knew I had to make it. It’s a vegetarian’s dream come true- a traditional meat dish translated into veggie-friendly without losing any of the delicious stewy flavor. Most people don’t even bother to try, but even my husband, the carnivore, enjoyed this recipe immensely (although I think he will definitely have it with beef next time he sees it on a menu!). It has been sooo cold here and this is the perfect stew for a cold winter night!

Serves 4

Ingredients

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, sliced thick (I also threw in some cremini)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine (I used cabernet)
2 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
1 1/2 tablespoons all-purpose flour
1 cup frozen pearl onions
Egg noodles, for serving

Directions

Heat one tablespoon of olive oil and one tablespoon of butter in a medium heavy on high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower heat to medium and add another tablespoon of olive oil. Add carrots, onions, thyme, salt and black pepper and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add the wine, scraping any stuck bits off the bottom, then turn the heat up to high and reduce it by half. Stir in the tomato paste. Add the mushrooms back into the pan with any juices that have collected. Add broth, tomato paste and thyme.

Bring the liquid to a boil and then reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. Serve over egg noodles and enjoy!

Butternut Squash and Sage Lasagna

adapted from Martha Stewart

We had a full house for Family Dinner the other weekend and I wanted to make something “Fall” inspired that would also feed the masses. This dish was perfect. We served it with an Arugula Salad with Pears, Gorgonzola, Pomegranate and Pecans, and Grilled Italian Sausage (to satisfy the carnivores). It was definitely not an easy dish to prepare- Tony and both felt like we were on an episode of Top Chef the way we were frantically spinning about the kitchen. But it was fun and well worth it! We also doubled the recipe to feed 10 people.

Ingredients
(Serves 8)

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken stock
Lasagna Noodles
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish (we used a 9X13 dish). Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Butternut Squash Risotto

I know, I know... I said I would cut back on Martha Stewart recipes- but I just couldn't help myself! Tony and I wanted risotto for dinner and I had leftover squash from the dinner I made earlier this week... so I just happened to already have a Butternut squash risotto recipe on hand from Martha- perfect solution! This was a nice alternative to basic risotto- the squash makes the dish even creamier and flavorful. Another simple and tasty Fall dinner (if you can't tell I love my autumnal vegetables!)




Ingredients
Serves 4 to 6 (I cut the recipe in half to serve two)

1 medium butternut squash (peeled, seeded and cut into 1 inch pieces)
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
2 cups Arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese

Directions

Steam squash for 10 to 15 minutes and then mash lightly. Meanwhile, in a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash. Cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs. Serve with crusty french bread and a fruity red wine (we opened a bottle of Sterling Vintner's Collection Cabernet Sauvignon). Enjoy!

Pasta with Butternut Squash and Pecans

This is a great Fall pasta dish. It was pretty easy to prepare- I made it during the week after work and it was worth the little extra effort. We carved our pumpkins the night before and I included the butternut squash in the festivities (i.e. peeled and chopped it up in advance). That saved a lot of time and made it easier to throw together the next night. This dish just tasted like Autumn and made the house smell delicious too! I got this recipe from Martha Stewart- shocking, I know- but I actually saw her make it on her show and she made it look so good and effortless (whipped it up while interviewing a celebrity at the same time of course!). I do realize I need to vary my sources a bit or else I am going to have to change the name of this blog to Cooking with Martha or something!

Ingredients

(Serves 4)

1 pound tubular pasta, such as gemelli or penne
1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces
4 tablespoons unsalted butter (I used 3 tablespoons)
1/2 cup pecans, coarsely chopped (I actually didn’t read this carefullyand left them whole- which was great too!)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving (I used less)
1/2 cup fresh flat-leaf parsley, thinly sliced (omitted because we didn’t have any)
1/2 cup freshly grated parmesan cheese (I just shaved some on top)
1 cup fresh ricotta cheese (I just dolloped about a tablespoon on each plate)

Directions

Steam the butternut squash until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.

Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Or as we did, just add the pasta to the pan of squash mixture and stir to combine. Top each plate with a dollop of ricotta and shaving of Parmesan.

Lemon Spaghetti

(adapted from Giada De Laurentiis' Everyday Italian)

This was a really easy weeknight dinner that looked and tasted great! Very light- perfect for a summer evening. I followed Giada's recipe but added a few ingredients I had in the fridge- steamed broccoli, artichokes and arugula. That's it!

Ingredients

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves (I used arugula instead)

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Artichoke Risotto with Mascarpone, Lemon, and Thyme

Our new kitchen is officially broken in! We had family dinner at our new place this past Sunday night. My friend Andrea and I teamed up and made this great dish. However, the grocery store did not have baby artichokes so we were stuck with the large, normal, scary sized ones! We made it work and pulled it off quite well! We just trimmed and cleaned the artichokes and then steamed them whole for about 45 minutes (!). We (or I should say Andrea) cleaned them out and we added the yummy artichoke meat to the risotto at the very end. Perfect solution!

We served the risotto with a Summer Salad of Tomatoes, Green Leaf Lettuce, Basil, Fennel and Mozzarella and a simple Balsamic and Oil vinegrette. We also served a Spinach Torte, which was an Andrea family recipe consisting of spinach, rice, bread crumbs and cheese. Yum!

(Picture from Martha Stewart.com)

Ingredients

Serves 6

2 Lemons
10 baby artichokes (or four large!)
3 cups low-sodium chicken stock mixed with 3 cups water
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1 garlic clove, minced
Coarse salt
2 cups short-grain Italian rice, such as Arborio
1 cup dry white wine
2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
Freshly ground pepper
1/4 cup mascarpone

Directions

1. Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
2. Prepare the artichokes: Working with 1 artichoke at a time, snap off tough out­er leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
3. Bring stock to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
4. Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, un­til artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
5. Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
6. Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy.
7. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.

10

Eggplant Neopolitan

I got the idea for this meal after buying a yummy deep purple eggplant at the grocery store over the weekend. I recalled a recipe I saw in a magazine, but I couldn’t find it when I went to look for it. Uh, oh... no recipe to follow? Well even without a recipe it came out really great! I have to give Tony credit- I had the vision but he executed the production! It took a bit longer than we expected for it to bake in the oven, but otherwise this is a great, different, weeknight dinner for two.

Ingredients

1 small thick eggplant
1 package of mozzarella
1 can roasted whole tomatoes
basil
garlic
pasta (flat shape like Lasagna)
olive oil
balsamic vinegar
salt and pepper

Directions

Boil water and cook one serving of pasta until al dente. While the water is boiling mix ¼ cup olive oil and ¼ of balsamic vinegar in a small bowl. Season mixture with salt and pepper. Slice eggplant in think round circles. Slice mozzarella the same. Fill the bottom of a medium size baking dish with the juices from the can of roasted whole tomatoes. Dip eggplant slices into oil and vinegar mixture piece by piece. Start laying eggplant, mozzarella, tomato, basil and pasta until you create two to four stacks. Bake in the oven at 400 degrees for about 30 minutes- until eggplant is soft and the cheese is melted (but not burned!). Enjoy!

Rigatoni Sorrentino

from the Martha Stewart Show, courtesy of Sal Scognomillo from Patsy’s

Surprise! My wonderful husband had this meal waiting for me when I got home from work the other night! It was excellent! We froze half for leftovers. I was very impressed :)

Ingredients

Serves 4 to 6

1 pound Rigatoni

4 cups prepared marinara sauce (any variety)

1/2 pound fresh ricotta cheese

2 cups (about 1 pound) shredded mozzarella

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Salt

Directions

Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.

Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.

Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.

Fettuccine with Brussels Sprouts and Pine Nuts

adapted from Epicurious.com

Ok, back to cooking food instead of just eating it! This recipe looked so good and it tasted exactly how sounds- simple and delicious. It’s a perfect dish to make on a weeknight (as I did). The most labor intensive part is preparing the sprouts (which Tony actually did for me before I got home!). The dish can be a little dry, so you have to keep adding the reserved pasta-cooking water to taste. Next time I might add some chicken or even some pesto. The best part about this recipe was how easy the pine nuts browned- whenever I make something with pine nuts (which I love) it usually involves toasting them first and I inevitably always end up burning them. This recipe was fool proof!

Ingredients

3/4 pound Brussels sprouts, trimmed (I used one package of sprouts)
1/2 pound dried egg fettuccine (I used two servings of whole wheat fettuccine)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
grated Parmigiano-Reggiano

Directions

Chop Brussels sprouts into quarters. Cook fettuccine in a pasta pot of boiling salted water until al dente.

Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. Serve with grated parm.

Spaghetti Squash Primavera

I usually prefer to follow a recipe, however for dinner last night I decided to wing it. How could I go wrong with a fridge full of leftover fresh vegetables and a giant Spaghetti Squash? The outcome was delicious! Unfortunately, I do not have a picture since our camera was out of batteries...

Ingredients

½ yellow squash, cubed
½ zucchini, cubed
¼ eggplant, cubed
1 chicken breast, cubed
1 spaghetti squash, halved and baked (see below)
2 garlic cloves, minced
½ yellow onion, chopped
1 tbsp oregano, thyme, sage, chopped
1 tbsp olive oil
½ cup tomato sauce
splash of red wine
salt and pepper

Spaghetti Squash

Preheat oven to 400 degrees.
Cut squash in half. Discard seeds. Place squash cut-side-down on non-stick baking sheet. Bake for approx. 40 minutes or until tender.

Primavera

Heat olive oil in a large pan. Add garlic and onion. Cook for approx. 2 minutes on medium heat. Add chicken and continue to cook for approx. 5 minutes. Stir in yellow squash, zucchini, eggplant. Add tomato sauce and splash of red wine and continue to stir. Add herbs and salt and pepper. Cover and simmer on medium-low heat for approx. 10 minutes or until vegetables are tender and chicken is cooked through.

Gently spoon the spaghetti squash onto plates. The squash should come out of the shell easily with a fork and resemble long strands of spaghetti (hence the name). Spoon primavera mixture on top of the squash. Top with freshly grated parmesan cheese. Serve with warm crusty bread and red wine (merlot)!

Serves 2 (+ leftovers)