Creamy Asparagus And Mushroom Pasta

 

Ingredients:

1 Bunch Fresh Asparagus, tips removed and set aside, stalk cut into one/inch pieces. Wood part of the stalks should be discarded 

8 oz sliced mushrooms

2 Cloves Garlic, Peeled  and grated 

1 Tablespoon Olive Oil

¼ teaspoons red pepper flakes 

1/ Cup Grated Parmesan Cheese

1 Cup Heavy Cream

A few stalks of fresh parsley and chives, chopped 

Salt & Pepper

1 lb of Pasta of Choice

To Serve:

Cracked Black Pepper

Grated Parmesan Cheese

Directions

Cook pasta Alderney according to package instructions. Add asparagus stalks to the pasta 4 minutes before the pasta is done 

In a large, deep skillet, heat the oil and cook the mushrooms until they are tender. Add salt and pepper.

Add the garlic and cook 1 minute.

Add the cream and heat over a low flame.

Add the grated Parmesan and stir until smooth. 

Add fresh herbs.

With a spider, remove pasta and asparagus from the pasta water and add to the skillet. Stir over low heat until the pasta is well coated,

Taste, and season with salt 

Serve in individual bowls garnished with black pepper, and pass additional grated Parmesan cheese.

Tomato Salad is a good side dish.

How To Make Classic Italian Lasagna

 

Lasagna Sauce

Ingredients

2 tablespoons extra virgin olive oil

¼ of a sweet onion, minced

1 small carrot, minced

1 celery stalk, minced 2 cloves garlic, minced

4-26 to 28 oz. contains Italian chopped tomatoes

2-6 oz. cans of tomato paste

1 teaspoon sea salt

½ teaspoon ground black pepper

¼ teaspoon crushed red chili pepper

6 basil leaves, minced

1 sprig of fresh oregano, leaves minced

2 tablespoons finely chopped parsley

Directions

To make mincing the vegetables easier, I put them in the food processor and process until finely chopped.

Place the minced vegetables and the olive oil in a large saucepan and cook on low until softened. Do not let the vegetables brown. Add the tomato paste and cook for two minutes. Fill the empty tomato paste cans with water and add them to the saucepan. Stir until the paste is dissolved.

Add the chopped tomatoes, salt, peppers, and herbs. Bring to a low boil, reduce heat to very low, and simmer sauce until very thick, about 3 hours. Taste to see if more salt is needed.

Pasta

16 Lasagna Noodles, fresh, no-boil, or dried, and cooked

Lasagna Cheese Filling

Ingredients

32 oz whole milk ricotta cheese

2 eggs, beaten

1 teaspoon kosher salt

½ teaspoon garlic powder

¼ teaspoon ground black pepper

¼ cup chopped Italian parsley

1 cup grated Parmesan cheese

16 oz mozzarella cheese, sliced thin

Directions

Mix all the cheese ingredients together, except the mozzarella cheese,  until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna

Preheat the oven to 375 degrees F.

Oil a 13 x 9-inch glass baking dish

Spread about 1 cup of sauce on the bottom of the dish and place a4 noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. 

Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.;

Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer.  Let stand 15 minutes before cutting. Makes at least 12 servings. 

Macaroni Salad Loaded With Fresh Vegetables

Ingredients

Dressing

1 cup mayonnaise

1 tablespoon Dijon mustard’

1 tablespoon pickle relish 

Juice of half a lemon

Pinch of salt and pepper.

Mix well in a serving bowl and refrigerate while you prepare the rest of the ingredients.

Vegetable

1/2 cup finely chopped red onion

1 carrot grated 

1 large bell pepper, diced 

½ cup diced celery

1 cup diced cherry tomatoes 

½ cup peeled and diced cucumber 

Salad

2 cups small shell-shaped pasta, cooked al dente.

Chopped parsley for garnish

Directions

Stir warm pasta into the dressing and let rest 15 minutes. 

Stir in vegetables, cover the dish, and refrigerate for several hours.

Garnish with chopped parsley and serve.

Herbed Garlic Bread

Ingredients

3 tablespoons good-tasting extra-virgin olive oil

3 tablespoons unsalted butter

4 large garlic cloves, minced

1 generous teaspoon chopped basil leaves

1 generous teaspoon chopped oregano leaves

1/4 teaspoon salt, or to taste

Freshly ground black pepper to taste

1 large crusty baguette

Directions 

Preheat the oven to 400°F. In a small saucepan, combine all the ingredients except the bread and set over medium-low heat. When the butter melts, cover the pan and cook for 10 minutes to soften the garlic. Take care not to brown it. Once the garlic is soft.

Split the baguette in half horizontally. Divide the garlic blend between the two halves. Set them on a foil-covered baking sheet, cut side up, and bake for 15 minutes. Slice and serve hot.

Trout For Dinner

 Trout Amandine

Serves 2

Ingredients

1 large Rainbow trout filet, skin on and cut in half

Coarse salt and freshly ground white pepper

All-purpose flour

Olive oil

4 tablespoons unsalted butter

1/4 cup sliced almonds

2 tablespoons chopped fresh parsley

Juice of ½ lemon

Directions

Season the trout on both sides with salt and white pepper. Dust the skin side lightly with flour and pat off any excess. 

Heat a large skillet or sauté pan over medium-high heat. When the pan is hot, pour in a slick of vegetable oil. Add the trout, floured side down, and press down on the fish with a spatula to set the skin. Add 1 tablespoon of butter. Saute until the skin is crispy and browned, about 2 minutes. Turn over and sauté for 30 seconds. Transfer to two dinner plates.

Melt the remaining 6 tablespoons of butter in the skillet. Add the almonds and sauté, stirring, until they're lightly browned. Add the parsley. Turn off the heat and squeeze in the lemon juice. Spoon the sauce over the fish and serve immediately.

Butternut Squash Ravioli With Parsley Garlic Butter

Ingredienta

8 large butternut squash ravioli cooked

Drain pasta

In the same pot, melt  1/4 cup butter, 1 garlic clove minced, and the juice of half a lemon. When combined, add 2 tablespoons of chopped parsley.

Place 4 ravioli on each plate and drizzle the sauce over the ravioli on each plate.

Sauteed Sugar Snap Peas

Ingredients

1 1/2 pounds fresh sugar snap peas

1 tablespoon good olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Sea salt or fleur de sel, for serving

Directions

Remove and discard the stem end and string from each sugar snap pod.

Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

Place the sugar snap peas in a serving bowl, sprinkle with sea salt, and serve.

Creamy Tortellni And Shrimp

2-3 servings

Ingredients

▢8 oz. (250g) store-bought tortellini

▢lemon wedges

▢1 teaspoon parsley leaves, chopped

Sauce:

▢2 tablespoons olive oil

▢2 cloves garlic, minced

▢6 oz. (170g) shrimp, peeled and deveined, seasoned with a pinch of salt and black pepper

▢3 oz. (80g) sun-dried tomatoes in oil, plus 1 tablespoon of sun-dried tomato oil

▢1/3 cup white wine

▢1/2 cup heavy cream

▢1/2 teaspoon salt, or more to taste

Directions

Cook the tortellini according to the package instructions, then drain and set aside.

Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the tortellini.

Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges. Squeeze lemon juice on top of the tortellini if desired.

Have Leftover Corned Beef?

 

MakeCorned Beef Hash

2 servings

Ingredients

3 tablespoons unsalted butter

½ cup finely chopped onion

1clove garlic, minced

2 cups diced leftover Corned Beef 

2 cups leftover boiled Potatoes

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

4 large eggs.

Directions

Directions

Melt the butter in a large, deep skillet with a lid set over medium heat. Add the onion and cook until they begin to brown slightly approximately 5 to 6 minutes. Add the garlic, corned beef, potatoes,  thyme, and black pepper to the skillet and stir to combine. 

Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate, or second pan directly atop the hash and allow to cook until browned approximately 10 minutes. 

After 10 minutes stir the mixture, press down again, top with the lid, and allow to cook another 5 to 6 minutes, or until browned. 

With the back of a spoon, make 4 wells evenly spaced apart and crack one egg in each well. Cover the pan and coon on low for 3-4 minutes until done to your liking/

Serve immediately.

AUTHENTIC PHILLY CHEESESTEAK AT HOME

2 servings

INGREDIENTS

1 boneless beef ribeye steak about 1 lb

1 tablespoon vegetable oil

Salt, to taste

Pepper, to taste

2 hoagie rolls, heated

1 small onion, thinly sliced 

2 slices of American Cheese 

2 slices Provolone cheese

1/4 cup Cheese Whiz 

DIRECTIONS

Slice the steak as thin as possible from the short side of the steak. Remove fat.

Season both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.

Add slices of steak into the pan in one layer to sear, for 1-2 minutes, then flip and sear the other side.

Add in cooked onions.

Reduce heat to low and top steak slices with cheese. Melt, then transfer to hoagie roll. Serve immediately.

Italian Baked Chocks en Casseerole

 Serves 4

Ingredients 

2 large bone-in chicken breasts, about 12 oz each, cut in thirds

1 lb hot Italian pork sausage links

1 medium sweet onion cut into quarters

2 medium potatoes, cut into quarters

2 bell peppers, seeded and cut into quarters

2 teaspoons dried Italian seasoning

1 teaspoon red chili flakes

3 garlic cloves, minced

¼ cup lemon juice 

4 tablespoons olive oil 

Sea salt &  coarse black pepper 

Serve with lemon wedges

Directions

Preheat oven to 400 degrees F. 

Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with salt and pepper.

Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers. Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken, and sausage. Drizzle with the olive oil and lemon juice.

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook for an additional 30 minutes. Remove from the oven and serve with Italian bread.

Orange Chicken With Spanish Rice or Couscous

 

Ingredients

One whole chicken, 3- 4 lbs, cut into 8 pieces

6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)

1 onion, chopped

1/2 of a 7-ounce can of chipotle chili peppers in adobo

3 cloves garlic, chopped

1/3 cup chopped fresh cilantro

1 sprig fresh rosemary (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons olive oil

Chopped fresh parsley and orange slices for garnish

Directions

In a blender or food processor, combine the chopped oranges or juice, onion, chipotle in adobo, garlic, cilantro,  thyme, oregano, and salt. Pulse a few times to make a coarse purée.

Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer 

bag. Refrigerate overnight.

Preheat the oven to 325 degrees F.

Heat olive oil in a large cast iron pan or deep ovenproof skillet on medium high heat. Remove chicken pieces from the marinade. Working in batches, brown the chicken pieces for 5 minutes on each side 

side.

Return all the chicken to the skillet. Aced remains g seasonings and marinade.

Bake for 46-60 minutes until chicken registers 165 F on a meat thermometer. Garnish with orange wedges and rosemary sprigs.

Serves 6.

Spanish Rice  or Couscous

Ingredients

2 tablespoons olive oil 

1 onion, chopped fine

1 garlic clove, minced

2 cups white rice or couscous 

3 cups chicken stock

1 heaping tablespoon tomato paste 

Pinch of oregano 

1 teaspoon salt

Directions 

In a large skillet, coat the rice or couscous in olive oil, over medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

Add stock, tomato paste, oregano, and salt. Bring to a simmer. Cover. Lower heat and cook rice 20 minutes..

Turn off heat and let sit for 5 minutes.

Fir couscous

Simmer for 15 minutes and let rest for 5 minutes. Fluff with a fork.

Serves 4 to 6.

Baked Ravioli

 Ingredients

1 jar (25.5 oz pasta sauce (any variety)

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons grated Parmesan cheese

Directiions

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serve with a green salad,

Shrimp For Dinner

Rice Pilaf with Shrimp

4 servings

Ingredients

Ingredients

1-pound shrimp, peeled and deveined

2 tablespoons butter

1 cup Basmati rice

1 small onion, finely chopped

3 garlic cloves, grated

2 tablespoons olive oil

2-4 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and freshly ground black pepper, to taste

Garnish:

1 tablespoon freshly chopped parsley 

Instructions

Rinse the rice 4-5 times in cool water until the water runs clear. Soak in the water for 15 minutes.

If using frozen shrimp, drain all of the liquid when they thaw out and pat dry with 

paper towels.

Lightly season the shrimp with salt and pepper.

Melt the butter over medium-high heat and add the shrimp to a pot. Cook until pink. 3-4 minutes. Remove from the pot and set aside in a bowl/plate.

Add the onion to the pot along with 2 tablespoons of olive oil and cook over medium heat until soft and golden. 6-8 minutes.

Add the grated garlic and warm through for 30 seconds.

Drain the water from the rice and add to the pot along with the lemon zest, juice, 1 teaspoon of salt, black pepper, and a cup of water. Mix and bring to a boil. Reduce the heat to low, cover the pot with the lid and simmer for 12 minutes.

Add the shrimp back to the pot and gently fold it into the rice or layer on top. Simmer 5 minutes.

Garnish with parsley,

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil

1 bunch asparagus

1 teaspoon lemon zest

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.

Break off the woody bottoms of the asparagus and wash in cold water.

Arrange trimmed asparagus in a 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.

Top with breadcrumbs and bake for 20 minutes.

Simple Baked Beans

 Ingredients

1 (16-ounce) can white beans such as Navy or Great Northern beans, DRAINED

2 slices bacon, diced

Half an onion, finely chopped

2 tablespoons brown sugar

2 tablespoons Ketchup

1 tablespoon prepared mustard

1 teaspoon lemon juice

Directions

Preheat the oven to 350 degrees F.

Cook the bacon in a medium saucepan. When crispy, add the onion. Cook until tender. 

Add remaining ingredients and cook over low heat until combined. Pour the bean mixture into a medium, oiled casserole dish. Bake uncovered for 45 minutes..

Serve with hot dogs, ham or pork chops and a green vegetable/

Shamrock Sugar Cookies

 

You will need a shamrock cookie cutter.

Ingredients

2 ½ cups (310g) all-purpose flour

1 ¼ cups (141g) powdered sugar

1 cup (226g) unsalted butter, softened

1 large egg

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Frosting:

2 cups (452g) powdered sugar

½ cup unsalted butter softened

Frosting

2 teaspoons vanilla extract

3 to 4 tablespoons of milk, regular low- or non-fat, are all fine

Green Food Coloring

Green Sanding Sugar, optional

Directions

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!

Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.

Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).

When ready to cut cookies, preheat oven to 375°F.

Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.

Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.

To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.

Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie, then dip frosting-side down in sugar.

Store in a single layer in an airtight container for up to 3 days. You can freeze cookies in a single layer and then stack them in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

Store-bought sugar cookie dough is used to make the cookies.

Skip making the frosting and use canned icing instead. Look for green, or you can tint white frosting with food coloring.

Easy Salmon Cakes

 Ingredients

For 2 servings

½ cup panko bread crumbs

2tablespoons minced fresh parsley

2 tablespoons mayonnaise

¼ cup each of finely chopped red onion, celery, and red bell pepper

½ teaspoon seafood seasoning {Old Bay}

 Pinch cayenne pepper

5-6 ox leftover cooked salmon fillet, flaked

Olive oil

Directions

In a medium bowl, combine all the salmon cakes except the olive oil.

Form into 2 cakes and place on a wax paper covered p; ate. Refrigerate for several hours.

 When ready to cook, heat enough oil to cover the bottom of a medium skillet.

 Cook the patties for 2-3 minutes on each side or until brown and crispy.

I served the salmon cakes with stovetop mac and cheese and sauteed zucchini.

Pasta With Italian Sausage, Zucchini And Peppets

 

Ingredients

¼ cup olive oil 

2 large zucchini, sliced in half moons about ¼. Inch thick

½ lb cooked Italian sausage, any kind- pork, turkey or chicken, sliced

1 large red bell pepper cut into 1-inch pieces 

1 large onion, diced

4 garlic cloves, chopped

1teadpoon dried Italian seasoning 

1lb fettuccine 

24 oz Marinara sauce

1cup grated Parmesan cheese

Directions

Heat the oil in a large deep skillet. Add salt to taste. Cook the zucchini in a single layer until brown. Drain and reserve.

Add onions, peppers, and garlic. Sauté until tender. Add salt, marinara sauce, sliced sausage, and Italian seasoning.

Reduce heat to a simmer, cover the pan, and simmer until the pasta cooks.

When the pasta is al dente, scoop out the pasta into the sauce with a spaghetti fork or spider!. let the pasta cook in the sauce for several minutes. Add the cheese and serve on pasta bowls.

Italian Wedding Soup

 8 servings

Ingredients

For the meatballs:

1 pound ground chicken 

2 cups breadcrumbs

2 teaspoons minced garlic (2 cloves)

3 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated Parmesan cheese

3 tablespoons milk

1 large egg, lightly beaten

Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil

1 cup minced onion

1 cup diced carrots cut into 1/4-inch pieces

3/4 cup diced celery cut into 1/4 inch pieces

12 cups chicken stock

1 cup small pasta

1/4 cup minced fresh dill

12 ounces spinach, washed and trimmed, or 15 oz pkg frozen spinach. Do not defrost.

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, bread crumbs, garlic, parsley, Parmesan, milk, egg, ½ teaspoon say I’ll t, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 meatball onto a sheet pan lined with parchment paper. (You should have about 32 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

For the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Chinese Beef And Broccoli

 4 servings

Ingredients

1 lb (broccoli florets

1 tablespoon soy sauce 

1 teaspoon sesame oil 

2 teaspoons cornstarch, divided

 1 teaspoon baking soda 

1 lb flank steak or other tender steak

⅓ cup beef or chicken stock

 2 teaspoons rice wine 

¼ cup oyster sauce

 2 tablespoons peanut oil

2 cloves garlic, minced

Directions

Blanch the broccoli in boiling salted water for about 2 minutes or until slightly tender and dark green. Shock

it is in ice water and drains thoroughly.

 In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon of cornstarch, and baking soda. Slice the beef

against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator. In a separate small bowl, stir together the stock, rice wine, oyster sauce, and 1 teaspoon cornstarch until the cornstarch is fully dissolved.

Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan.

Cook for about a minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn.

Once the sauce has turned into a thick glaze, about 1 minute, serve immediately with rice.

One Pan Dinner

 Ingredients 

2 servings

Salmon

2 salmon fillets, about 8 oz each

2 tablespoons

Dijon mustard

4 tablespoons brown sugar 

½ teaspoon

dried thyme

½ teaspoon black pepper 

Sweet Potatoes

2 sweet potatoes

Butter

Asparagus

½ lb asparagus, trimmed

Lemon juice

Garlic powder

Salt and pepper

Directions 

Heat the oven to 400 degrees F and place a sheet pan in the oven when you turn it on.

When the oven reaches 400 degrees, take the sheet pan out of the oven and cover with olive oil.

Place the sweet potatoes on one end of the pan, return the pan to the oven. Bake for 40 minutes.

Brush the salmon fillets with mustard and press on the brown sugar.  Sprinkle with thyme and pepper.

Place the salmon in the middle of the sheet pan.

Spread the asparagus on the other end of the sheet pan. Sprinkle with salt, pepper, garlic powder, lemon juice.

Return the pan to the oven and bake for 20 minutes.

Serve the potatoes with butte, the salmon, and asparagus.

Pasta Primavera for Dinner

 Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese

1  cup heavy cream

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked

Asparagus and  green beans, cut into one-inch pieces

Sliced carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.

Potato Leek Soup

 Ingredients 

3 tablespoons butter 

2 stalks celery, diced

1 onion, chopped 2 leeks, white part chopped 

3 cloves garlic, minced

8 potatoes, peeled and cubed

8 cups chicken stock, 

1 cup milk

½ cup heavy cream

1 teaspoon thyme

1 1/2 tsp. salt and 1/2 tsp. pepper

Directions

In a Dutch oven, cook the bacon onion, celery, and leeks in the butter until soft.

Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. add chicken stock. Cover, and simmer until potatoes are tender.  Puree

Whisk in milk, cream, salt, pepper, and thyme. Adjust seasonings to taste.