Orzo with Roasted Vegetables

I made this dish for a ladies’ pot luck luncheon I attended. Roasting the vegetables enhances the flavors, and it’s so easy to just throw in the oven while you prepare the rest. The feta is a nice complimentary flavor against the roasted veggies, and the pignolis offer a subtle crunchy texture. This is a great dish for a crowd or even a picnic, since it’s best served at room temperature.

Source: Orzo with Roasted Vegetables, Barefoot Contessa Parties!

Ingredients

1 small eggplant, peeled and ¾-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

⅓ cup good olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ pound orzo or rice-shaped pasta

For the dressing:

⅓ cup freshly squeezed lemon juice (2 lemons)

⅓ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

¼ cup pignolis (pine nuts), toasted

¾ pound good feta, ½-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Stovetop Macaroni and Cheese

Who doesn’t just love macaroni and cheese? Mac and cheese is perhaps the ultimate of all comfort foods, and everyone has their favorite, whether it’s the recipe that mom used to make or the one from the blue box. For me, mac and cheese is certainly a splurge and not on my usual diet.

This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!

Source: Stovetop Macaroni and Cheese, Bride & Groom First and Forever Cookbook

Ingredients

Bread crumbs

½ tablespoon unsalted butter

½ cup fresh bread crumbs

Pinch of kosher salt

Macaroni and cheese

1 egg

¾ cup evaporated milk

1 teaspoon dijon mustard

¼ teaspoon kosher salt, plus more as needed

Freshly ground black pepper

Dash of hot red pepper sauce

4 ounces (1 cup) elbow macaroni

1 tablespoon unsalted butter

1½ cups (2 ounces) shredded sharp cheddar cheese

Directions

To prepare the bread crumbs:

Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.

To make the macaroni and cheese:

Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)

Spicy Turkey Meatballs and Spaghetti

I made this dinner for close friends of ours. Who doesn't love spaghetti and meatballs? These meatballs are made with ground turkey, sweet Italian sausage, prosciutto, and Asiago cheese for maximum flavor. The best part is that the meatballs are baked in the oven and come out perfectly. Serve with a simple salad and crusty bread and enjoy!

Source: Spicy Turkey Meatballs and Spaghetti, Barefoot Contessa How Easy Is That?

Ingredients

3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed

⅔ cup whole milk

2 pounds ground turkey (85% to 92% lean)

½ pound sweet Italian pork sausage, casings removed

4 ounces thinly sliced prosciutto, finely chopped

1 cup freshly grated aged Asiago cheese

½ cup minced fresh parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

3 tablespoons good olive oil, plus extra for brushing the meatballs

2 extra-large eggs, lightly beaten

3 (24-ounce) jars good marinara sauce, such as Rao’s

2 pounds dried spaghetti, such as De Cecco

Freshly grated Parmesan cheese, for serving

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lot of sauce. Serve with Parmesan cheese on the side.

Ravioli with Lobster, Champagne and Truffle Cream Sauce

This is a great dinner party dish, very decadent and indulgent. The rich, cheesy cream sauce is flavored with Champagne and truffle oil. You may find either black or white truffle oil in your local market. What's the difference? Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffle have the strongest flavor of all the truffles and a pungent aroma. The flavor of black truffle oil is stronger and more earthy, good for sauces and meats. White, or Alba, truffles grow best in northern Italy, in the Piedmont region. White truffles have a more delicate taste and a garlicky aroma, good for risottos, pastas, and egg dishes. Just use with your favorite ravioli or tortellini pasta. Delicious!

Adapted from: Champagne and Truffle Cream Sauce, Open Source Food

Ingredients

1 pound cooked ravioli or tortellini

1 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon truffle oil (black or white)

1 cup Champagne

7 ounces lobster meat, chopped

1 cup freshly-grated Parmigiano-Reggiano cheese

1 teaspoon course sea salt

freshly-ground black pepper, to taste

Directions

In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.

Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.

Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.

Linguine with Red Clam Sauce

I made this dish as part of my holiday dinner spread. This recipe is as tasty as it is easy to make. Everything ends up tossed together in a single pot. Simply delicious!

Source: Linguine with Red Clam Sauce, Bon Appétit, November 2000

Ingredients

1 tablespoon olive oil

1 cup chopped onion

6 canned anchovy fillets, drained, chopped

3 large garlic cloves, chopped

½ teaspoon dried crushed red pepper

2 14 ½-ounce cans Italian-style diced tomatoes

4 6 ½-ounce cans chopped clams

½ cup dry red wine

3 tablespoons tomato paste

1 pound linguine, freshly cooked

Chopped fresh parsley

Grated Parmesan cheese (optional)

Directions

Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.

Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

Pasta with Eggplant and Basil Pesto

This recipe is so easy and yummy! You can even make the pesto ahead of time. The eggplant cooks down to soft mushroom-like texture. I used penne instead of trenette (it’s easier to find). This recipe would be great for a weeknight meal, since it doesn’t take long to prepare.

Source: Trenette with Eggplant and Basil Pesto, Giada De Laurentiis

Ingredients

For the pesto:

2 packed cups fresh basil leaves

¼ cup toasted pine nuts

1 clove garlic

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

⅔ cup extra-virgin olive oil

½ cup (1 ½ ounces) grated Parmesan

For the pasta:

1 pound trenette or other short-cut pasta

½ cup (1 ½ ounces) grated Parmesan, plus ½ cup

¼ cup extra-virgin olive oil

1 (1 ½ pounds) medium eggplant, cut into ½-inch cubes

Kosher salt and freshly ground black pepper

Directions

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add ½ cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Tagliarelle with Truffle Butter

Oh my! This pasta dish was oh so perfectly decadent! I loved the simplicity of this recipe, yet there is no sacrificing any flavor. The tagliarelle pasta was so delicate, and the cream and white truffle butter sauce was a perfect complement to the tender texture of the pasta. I will definitely make this recipe over and over again!

Source: Tagliarelle with Truffle Butter, Barefoot Contessa Back to Basics

Ingredients
Kosher salt
½ cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Directions
Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve ½ cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Orzo with Mustard Greens

I admit that I was less than enthused when I received mustard greens in my CSA bag—I’ve never been much of a fan—but I was willing to try them in a new recipe. I added a chopped clove of garlic and the juice of the lemon. This dish was super simple to make, and it was great for a light and tasty lunch.


Source: Orzo with Mustard Greens, Peter Berley

Ingredients
2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 ½ cups orzo
3 tablespoons unsalted butter
1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, for garnish

Directions
Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.

Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.

Swiss Chard and Sweet Pea Manicotti

I had a beautiful bunch of red and yellow Swiss chard from my CSA share. Always looking to try something new, this manicotti recipe looked good enough to try. As I’ve said before, I quickly take note of long lists of ingredients in recipes, but since it was a dreary, rainy Sunday, I had plenty of time to get this dish together.

When I pulled the baking dish out of the oven, the manicotti was perfectly browned and bubbling with a wonderful aroma that filled the house. This recipe was so delicious—well worth the effort (and the mess it made of my kitchen)! The filling was a silky, cheesy veggie puree, and the Fontina Fonduta sauce was sublime. Buon appetito!

Source: Swiss Chard and Sweet Pea Manicotti, Giada De Laurentiis

Ingredients
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells

Filling:
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
¾ cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
¾ cup grated Parmesan (2 ounces)
¼ cup chopped fresh basil leaves
¾ teaspoon kosher salt
¼ teaspoons freshly ground black pepper

Fontina Fonduta Sauce:
¾ cup whole milk
½ cup heavy whipping cream
3 cups (6 ounces) Fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 ½ cups (6 ounces) mozzarella, shredded

Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)

Directions
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the Fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

Baked Angel Hair with Eggplant

I received a couple of Japanese eggplants in my CSA bag this week and wanted to do something new with them. When I found this recipe, I was intrigued with the use of puff pastry as a shell for baking the pasta mixture. I only had two Japanese eggplants, so I added two sweet red peppers to the mix.

I like to think of this dish as a perfect pasta pie! The use of puff pastry ended up being so creative and delicious. I was worried that it might deflate once I removed the springform pan, but it held. (Now I have another use for my springform pan other than cheesecake!)

Source: Baked Angel Hair with Eggplant, Giada De Laurentiis

Ingredients
⅓ cup plus ¼ cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
⅓ cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan

1 (17 ¼-ounce) package frozen puff pastry (2 sheets), thawed

Directions
Heat ⅓ cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Sauté the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and sauté until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining ¼ cup oil and the remaining eggplant and garlic.

Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.

Preheat the oven to 375 degrees F.

Roll out 1 pastry sheet on a floured surface to a 13 ½-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

I love Emeril’s food, but I seldom make it. So many of his recipes have such a long list of ingredients and require a great deal of time and effort. However, I was looking for another way to use the eggplant we received in our latest CSA bag, and this recipe had such rave reviews.

I wouldn’t say this recipe was difficult to make, but it does take time and coordination. I did take a shortcut and just used frozen chopped spinach instead of blanching and chopping it myself. The nice thing is that you could make some of the components, like the sauce or the sausage-eggplant mixture, ahead of time and simply assemble when you’re ready.

This was absolutely delicious! And it makes a large casserole so it provides lots of tasty leftovers. With three cups of heavy cream and three different cheeses, it’s not exactly the lightest dish, but everything in moderation, right?

Source: Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce, Emeril Lagasse

Ingredients
2 tablespoons olive oil
¾ pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into ½-inch cubes (about 7 cups cubed)
1 ½ teaspoons salt
¾ teaspoon crushed red pepper
2 tablespoons minced garlic
½ cup ricotta or mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about ⅔ cup chopped)
1 cup freshly grated Parmesan
¼ teaspoon sugar

½ (12-ounce) package jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
¼ cup finely chopped fresh basil leaves
4 ounces coarsely grated Fontina cheese

Directions
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and sauté the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with ¾ teaspoon salt and ¼ teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.

When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, ½ cup Parmesan cheese, and sugar. Stir to combine well.

Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.

Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.

In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and sauté the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining ¾ teaspoon salt, and remaining ½ teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about ⅓, about 20 minutes.

Preheat the oven to 350 degrees F.

Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the Fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

This dinner came together so fast, and I was able to use the Swiss red chard, onions, and garlic from my CSA bag. The result is such a simple pasta dish, light and full of fresh flavor with a touch of heat, and using whole-wheat spaghetti keeps it on the healthier side. 

Source: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese, Giada de Laurentiis

Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 ½-ounce) can diced tomatoes with juices
¼ cup dry white wine
¼ teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Pasta Salad with Sun-Dried Tomatoes

I’m not quite sure why I’ve never tried this recipe before (I even own this cookbook), so I was pleased to see that it was selected as the next Barefoot Bloggers selection, by Cat of Delta Whiskey. I used whole wheat fusilli pasta, and I omitted the olives—neither McHubby nor I like them. Instead, I substituted with an orange bell pepper and ¼ cup of toasted pignolis. I was also able to use fresh tomatoes from the farmer’s market (the ones in my garden aren’t quite ready yet) and fresh basil from my CSA basket. I was a little surprised at seeing only ½ pound of pasta to a full pound of mozzarella cheese in the list of ingredients, so I used half the amount of mozzarella.

What a wonderful pasta salad! The sun-dried tomatoes, garlic, and capers in the dressing produce a combination of complementary flavors that blends well with the tomatoes and cheeses. I’ll happily make this dish again!

Source: Pasta with Sun-Dried Tomatoes, Barefoot Contessa Family Style

Ingredients
½ pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
¾ cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Sweet Potato Gnocchi

I made gnocchi for the first time about a month ago. For my second go at it, I wanted to try sweet potatoes, which I adore. Working with sweet potatoes as opposed to the russets was just a bit trickier. They have less starch than the russet potatoes and were, therefore, slightly more delicate to roll into the ropes and across the tines of the fork. The effort was worth it, though. Once these babies were cooked, the sweet flavor came through and the texture was light and pillowy.

Adapted from: Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter, Giada De Laurentiis

Ingredients
2 pounds sweet potatoes, cleaned, patted dry, pierced all over with fork
⅔ cup whole milk ricotta cheese
3 ounces grated Parmesan cheese
½ teaspoon freshly ground nutmeg
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ¼ cups all-purpose flour, plus ⅓ cup for the work surface

Directions
Preheat the oven to 425 degrees F.

Pierce the sweet potatoes with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the 

sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the 

large bowl. Add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper and blend until well mixed. Add the flour, ½ cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi. Serve with butter or cream sauce.

Baked Penne with Roasted Vegetables

This dish is a vegetarian version of baked penne, but it’s so good that you’ll never miss the meat. Roasting the vegetables maintains some of the crunch and brings out all the sweetness and great flavors. Oddly, I couldn't find smoked mozzarella at my grocery store this time, so I improvised with regular mozzarella and a few dashes of Liquid Smoke. In the end, this dish was super easy to throw together and was a big hit at dinner.

Source: Baked Penne with Roasted Vegetables, Giada De Laurentiis

Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
¼ cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta

3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus ⅓ cup for topping
2 tablespoons butter, cut into small pieces

Directions
Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining ⅓ cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Gnocchi with Gorgonzola Cheese Sauce and White Truffle Oil

Gnocchi is one of my favorite comfort foods. They are petite pillows of potato dumplings. I saw this recipe on 101 Cookbooks and had to try for myself. This was not necessarily a difficult recipe but it does take time, patience, and practice as you roll, cut, and shape your gnocchi.

Be sure to cook the potatoes unpeeled—this was an important detail I missed in my first attempt. This helps the russet potatoes hold their shape and limit the amount of water they absorb.
When you drop these babies into the boiling water to cook, they will let you know they’re done by floating to the top. It really doesn’t take very long, either, which is good so that you get busy eating! I made a gorgonzola cheese sauce to serve with the gnocchi and drizzled white truffle oil on top—so delicious!

Source: How to Make Gnocchi Like an Italian Grandmother, 101 Cookbooks

Ingredients
2 large russet potatoes (about 2 pounds)
1 egg, lightly beaten
Scant 1 cup of unbleached all-purpose flour
Fine grain sea salt

Directions
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.

Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself). Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer or food mill or simply with a fork. You want a nice fluffy potato base to work with. Don't over-mash—you are simply after an even consistency with no noticeable lumps.

Let the potatoes cool spread out across the cutting board—10-15 minutes or long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle ¾ cup of the flour across the top. With a pastry scraper, scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. The dough should be moist but not sticky.

It should feel almost billowy. Cut it into 8 pieces. Now gently roll each ⅛th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every ¾-inch. Dust with a bit more flour.

To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice; don't get discouraged.

Now that you are on the final stretch, bring a fresh pot of (salted) water to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Gently toss with sauce or pesto of your choice (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil or truffle oil on top.

Gorgonzola Cheese Sauce
This cheese sauce was perfect with the gnocchi. Gorgonzola cheese is an Italian blue cheese but has a softer, creamier flavor than traditional blue cheese. This sauce is easy to make and hardly takes any time to come together. Since gorgonzola can be a little salty on its own, I’d advise using very little, if any, salt. Very rich and full of flavor!

Ingredients
1 ½ cup heavy cream
¾ pound gorgonzola
2 tablespoons flour
1 tablespoon oil
8 ounces cremini mushrooms, sliced
1 clove garlic, minced
Salt
Freshly ground pepper

Directions
Heat oil in a sauté pan. Add the mushrooms and garlic and sauté until just tender.

Meanwhile, in a medium saucepan, heat the heavy cream but do not boil. Add the gorgonzola and stir until melted and smooth. Whisk in flour, one tablespoon at a time and allow the sauce to thicken. Stir in the mushrooms. Salt and pepper to taste.

Roasted Shrimp and Orzo

I get rave reviews every time I make this recipe, especially from McHubby. The presentation of this dish is so appetizing with its plump, pink shrimp, chunks of cucumber and feta, and chopped herbs. The flavors of these ingredients complement each other very well. The cucumbers and onions add a nice crunch, while the dill and lemon juice wake up the flavor in this dish. This dish can be prepared in advance and also travels well. Serve it warm or cold.

Source: Roasted Shrimp and Orzo, Barefoot Contessa at Home

Makes: 6 servings

Ingredients
Kosher salt
Good olive oil
¾ pound orzo pasta (rice-shaped pasta)
½ cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
½ cup small-diced red onion
¾ pound good feta cheese, large diced

Directions
Preheat the oven to 400 degrees F.


Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Pasta with Spring Herbs

This was a simple side dish and so easy to pull together. You can taste all the flavors of the lemon, Parmesan, and fresh herbs with the pasta. I prepared this dish with the Scallops with Wilted Spinach and Arugula for a perfect pairing.

Source: Pasta with Spring Herbs, Martha Stewart Living (March 2009)

Ingredients
½ pound dried pasta, such as strozzapreti or fusilli
½ cup roughly chopped mixed herbs, such as parsley, chervil, terragon, dill, and basil
2 tablespoons extra-virgin olive oil
2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Coarse salt
⅛ teaspoon freshly ground pepper
½ cup (1 ounce) grated Parmesan cheese

Directions
Cook pasta in a large pot of salted water according to package directions. Drain pasta, then toss with mixed herbs, oil, lemon zest and juice, ¼ teaspoon salt, the pepper, and ¼ cup Parmesan in a large serving bowl. Serve with remaining ¼ cup cheese on the side.

Baked Ziti

I love casseroles, because you can “cook once and eat twice.” They are economical on the budget and on my time. And who doesn’t love baked pasta dishes? This is a hearty dish that pleases many palates. I’ve made this baked ziti for friends with children and for a friend preparing to run in a race. It’s easy to prepare and delicious, even as leftovers!

Ingredients
16 ounce package of ziti
1 tablespoon olive oil
1 medium onion, chopped
2-26 ounce jars of spaghetti sauce
1 pound ground beef
1 package of sweet Italian sausage
2 cloves garlic, minced
8 ounce package of mushrooms, sliced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh basil
½ teaspoon sugar
1 ½ cups sour cream
8 ounces provolone cheese
12 ounces shredded mozzarella cheese
2 tablespoons Parmesan cheese
Salt
Freshly ground pepper

Directions
Preheat oven to 350 degrees F.

Cook ziti according to package directions. Drain and set aside.

In a large saucepan, sauté onion in olive oil for approximately 3-5 minutes, until translucent. Add garlic and cook for another minute. Add mushrooms and sauté for another 5 minutes until mushrooms are softened. Set aside in a bowl.

In the same saucepan, brown the ground beef and sausage. Drain excess liquid. Combine the meat mixture, vegetables, and spaghetti sauce in the saucepan. When sauce boils, reduce to a simmer and add the rosemary, oregano, basil, and sugar. Salt and pepper to taste.

In a lightly greased casserole pan, place a few spoonfuls of sauce on the bottom of the pan. Layer half of the ziti. Layer the provolone cheese, then the sour cream. Spoon half of the sauce. Layer the remaining ziti. Sprinkle mozzarella cheese over ziti. Spoon in remaining sauce. Sprinkle with Parmesan cheese. Bake for 30 minutes, or until cheese is melted throughout.