Crispy Gnocchi with Basil Oil and Sauteed Corn

I saw this on Pinterest, only not on Pinterest at all.  The Pinterest link describes making your own gnocchi to be topped with Coq Au Vin, so not what we are doing here.  My sister in law had a note about mixing it with sauteed corn, etc.  So, I just went for it.

Crispy Gnocchi with Basil Oil and Sauteed Corn

1 1/2 Tbsp chopped fresh basil

1/2 tsp minced garlic

2 Tbsp olive oil, plus more for sauteeing

1 pkg premade gnocchi, or make your own just depends on how much time you have

1 C corn kernels

 

Mix together chopped basil, garlic and olive oil with a pinch of salt and pepper.  Let marinate while you prepare the rest.  Boil gnocchi according to package directions.  Drain and set aside.  Drizzle extra olive oil in a large sautee pan.  Add corn and stir to spread out.  Now, let it sit without stirring for 3-4 minutes.  Stir and let it sit again.  Once finished cooking, remove corn from pan and keep warm.  Add 1 Tbsp extra olive oil to the pan and pour in drained gnocchi.  Repeat the steps from sauteeing the corn, and do not stir.  Return the corn to the pan, drizzle with basil-olive oil mixture.  Toss to combine and serve.

Spinach Orzo Pasta Salad

Spinach and Orzo Pasta Salad
adapted from Simply Recipes

4 ounces orzo pasta

Salt

2 Tbsp pine nuts

3 ounces feta cheese, roughly crumbled

1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)

2 ounces baby spinach

1/4 cup chopped red onion (about half a red onion)

2 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)

1/2 teaspoon Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper to taste

Cook the orzo pasta in salted water acording to package directions.  Drain. Rinse with cold water to cool quickly.  Toast the pine nuts.  Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.

In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine.  Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Butternut Squash Lasagna: Take 3

Yes, I have tried many, many recipes for Butternut Squash Lasagna.  This is my all-time favorite.  In fact, I wish that I were eating it right now!

We tried this recipe at my mom's house when everyone was home for Thanksgiving.  It was so good, that I put it on our dinner menu the very next week.

{Butternut Squash Lasagna}
adapted from finecooking.com
1 large butternut squash (about 3 lb.), halved lengthwise and seeded
2 medium cloves garlic, unpeeled
3 tsp. chopped thyme leaves
2 tsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
5 Tbs. unsalted butter
2 sprigs fresh sage plus 1 tsp. chopped leaves
1-1/8 oz. (1/4 cup) all-purpose flour
3 cups whole milk
1-1/4 cups crumbled fresh goat cheese (4 oz.)
1 cup finely grated Pecorino Romano (2 oz.)
1/4 tsp. freshly grated nutmeg
1/4 cup coarse dry breadcrumbs or panko
15 lasagna noodles
Roast the squash and garlic
Position a rack in the center of the oven and heat the oven to 425°F.
Dice the squash and place on a foil-lined baking sheet. Sprinkle on 1 minced garlic clove and 1 tsp of thyme. Drizzle with 2 tsp. of the oil and, then, season with 1/2 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes.  You can begin checking around 25 minutes. Remove from the oven and let cool completely.
Scoop the squash, thyme and garlic into a bowl. Mash with a fork until smooth. Season to taste with salt and pepper.
Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauceMelt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.

Season the breadcrumbsMelt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.

Assemble and bake the lasagneSpread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.

Make Ahead Tips

You can make the roasted squash mixture up to 1 day ahead of assembling the lasagna.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.

Kabocha Squash Orzotto

I used my Kabocha Squash from Bountiful Baskets for Orzotto. Yeah, you read that right - Orzotto. It is like Risotto in method only faster.It Kabocha Squash was really hard to cut through, at least, for me. So, I prepped the squash one day and threw together a quick dinner when it became obvious that this would take too long and the children were starving!

I would recommend that 1) you start early if you try this, 2) you look for squash already cubed, or 3) you substitute butternut squash for the kabocha.

However, the end result was delicious!

{Kabocha Squash Orzotto}
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 – 2 cups diced squash
1 ½ cups orzo
½ cup dry white wine, or extra chicken broth
3 cups chicken broth
¼ cup heavy cream
1/3 cup grated parmesan
fresh thyme and basil
salt and pepper, to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the onions and squash, sauté until beginning to soften. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo or barley is tender. Remove from heat.

Stir in the cream, parmesan and herbs. Season with salt and pepper and serve.

Baked Ziti with Hearty Meat Sauce

We ate this a lot last fall and winter. I used my own Meat Sauce and the kids ate it up. So, far this is my favorite Ziti recipe, and with Meat Sauce tucked away in your freezer it is really easy to put together! {Baked Ziti with Hearty Meat Sauce}
adapted from this recipe
2 1/2 - 3 C Meat Sauce (from this recipe here)
1 8 oz can of tomato sauce
1/2 lb of penne pasta
1 1/2 C ricotta
1 1/2 C shredded mozzarella, divided
1/4 C parmesan cheese, divided
1 egg
1/2 T parsley
1/4 tsp black pepper

Mix together meat sauce and tomato sauce, and simmer on stove. Prepare pasta by under cooking by 4 minutes, based on the box's directions. Preheat the oven to 350 degrees. Mix together the ricotta, 1 C mozzarella, 2 T parmesan, egg, parsley and black pepper. Mix 1/2 half of the cheese mixture with the cooked pasta.
In your baking dish layer: 1 C of the meast sauce, 1/2 of the pasta, remaining cheese mixture, 1 1/2 C meat sauce, remaining pasta, remaining meat sauce, mozzarella, and parmesan. Bake for 30 minutes. If your baking dish is VERY full, you will want to place something under it to catch the bubbling over that may occur.
Serve with a vegetable, green salad and bread. Such a comforting fall meal!

Pasta with Peas & Pancetta

I attended a cooking class on Springtime Risotto, and the teacher mentioned a pasta with peas and pancetta, similar to a risotto we made in the class. It sounded so good, I had to find a way to make it. So, after searching the web for ideas, I decided just to go for it.{Pasta with Peas & Pancetta}
1 lb shell-shaped pasta (medium shells, orrechiette)
1 lb frozen peas
1/2 Tbsp olive oil
3 oz. pancetta, diced
2 shallots, chopped
1/4 C chicken broth, or white wine
1/2 Tbsp butter
grated parmesan cheese

Bring a large pot of water to a boil, and salt liberally. Add pasta and cook per directions, adding the peas for the last 3 minutes. (You may need an extra minute or so, because the cold peas will slow the cooking a little.) In a large skillet, heat the olive oil. Cook the pancetta until crisp. Add shallots and cook until tender, about 2 minutes. Deglaze the pan with your chicken broth. Reserve 1 C of the past water, and drain pasta. Toss butter, pasta and peas into the skillet. Stir to combine. Add some parmesan cheese and some of your pasta water, to make a slightly creamy sauce. Serve warm, top each serving with a sprinkle of parmesan cheese.

Spaghetti Sauce with Extra Vegetables

I have been inspired by Jamie Oliver's Food Revolution and a couple cooking classes that I have taken to cook more from scratch. It really isn't that hard, and it provides a great opportunity to make it healthier.

Last night we had Spaghetti with Extra Vegetable Sauce.

{Spagehtti Sauce with Extra Vegetables}
1 Tbsp olive oil

1/2 lb ground meat, optional

1/2 red onion, finely chopped

1 carrot, peeled and shredded

1 zuchini, shredded

1/2 C cubed butternut squash

2 cans tomatoes, puree in can

1/8 tsp oregano, basil, pepper

1/2 tsp salt, more to tasteHeat olive oil in a medium saucepan. Add onions, carrots, and zucchini. Saute for about 5 minutes. If adding meat, cook with the vegetables. Warm butternut squash in the microwave, then puree. Puree tomatoes in the can with an immersion blender. Add squash, tomatoes and spices to the saucepan. Heat through, then simmer for about 10-15 minutes. Taste and adjust seasonings.

Pasta al Balsamico

We ended up sharing this with some friends for Valentine's Day dinner. It was super yummy, and comes together really fast.{Penne al Balsamico}
adapted from PCC Cooking Class by Iole Aguero
1 lb Italian-made penne pasta
3 Tbsp olive oil
3 large garlic cloves, sliced
1/3 C pinenuts
1/2 C chiffonade basil
1/4 tsp crushed red pepper flakes (up to 1/2 tsp, if you like it spicy)
3 Tbsp balsamic vinegar
1/4 tsp salt
28 oz can peeled tomatoes, crushed (puree them in the can with an immersion blender)
1/2 C grated romano cheese

Cook penne to al dente, reserving some of the pasta water. At the same time, add olive oil to a large saute pan over med-high heat. Saute sliced garlic, pine nuts, basil and crushed red pepper until pine nuts start to color. Deglaze the pan with balsamic vinegar and let it reduce slightly, about 1 minute. Add the crushed tomatoes, bring to a boil and cook for 5 minutes. Season to taste with salt. Toss with al dente pasta; then, add grated romano cheese.

Spaghetti with Mini Chicken Meatballs

This is the best "spaghetti with meatballs" version I have ever come up with. My husband love spaghetti and meatballs. I really don't make it that often, because it isn't my favorite. Or, perhaps, it is because I like other versions of pasta so much more. Anyway, we have had these meatballs before in their original recipe, and we really liked them. So, when the husband asked for spaghetti and meatballs this is what I put together. {Spaghetti with Mini Chicken Meaballs}
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 lb ground chicken

Mix together all of the ingredients except chicken. Add the ground chicken and mix through, being careful not to overmix.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Thin spaghetti noodles
spaghetti sauce (or use Giada's, it make a big batch so you can freeze some)

Top cooked spagheti noodles with warmed spaghetti sauce and, then, meatballs. Serve immediately.

My littlest one started pointing to his dinner, when he saw me taking the picture of my plate. So cute! Even better was the fact that he ate 10 meatballs that night. He kept asking for, "More bed." More bread, huh? Whatever works.

Pastina wth Carrots & Peas

We have a battle of wills going on at our house. It involves a 4-year-old and an almost 2-year-old, who do not want to eat their dinner. In fact, they don't want to eat much of anything that is good for them. So, usually dinner time involves force-feeding the baby, until he realizes that his dinner actually tastes good. With the 4-year-old it is a case of "you have to take 4 bites of everything on your plate," which falls into the category of things I swore I would never do to my children.

So, I have been looking for interesting ways to encourage them to make better choices. I was inspired when I saw this recipe for pasta. Because, just like most kids, they eat pasta! {Pastina with Peas and Carrots}
orginal recipe here
4 oz pastina or other small-shaped pasta
1 tablespoons olive oil
1/2 small onion, finely diced
1 medium carrots, peeled and diced into 1/2-inch pieces
1/2 cup low-sodium beef stock
1/2 cup frozen petite peas, thawed
1/4 cup cream cheese, at room temperature
1/4 cup mascarpone cheese, at room temperature
kosher salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. You can thin the sauce with the reserved pasta water, if needed.

Pasta con Broccoli

I attended a cooking class at PCC Natural Market called Pasta Everyday. It was incredible! And, I could not wait to share it with my family, so we did Sunday dinner at Mom and Dad's, but I cooked. Simple ingredients for an incredible taste - organic pasta, anchovies (try to find a 2 oz. jar like this one), broccoli, and bread crumbs.

{Pasta con Broccoli}
recipe courtesy of PCC
16 oz. large shaped pasta of your choice - orrechiette or chiocciole
1 lb broccoli, chopped
1/3 C olive oil
2 cloves garlic or to taste, crushed
2 oz. anchovies, drained
1/2 tsp dried red crushed peppers (I used 1/4 tsp for my family, otherwise, it is a little "kicky")
1/3 - 1/2 C parmigiano
4 oz. bread crumbs, fried in 1 Tbsp olive oil until golden

Cook pasta in salted water. Add broccoli for the last 5 minutes of pasta's cook time. Cook pasta to al dente, and drain.
In a large saucepan, heat olive oil. Saute garlic with anchovies and peppers. Stir to break up the anchovies, until they are "melted" into the sauce. Remove garlic, add pasta and broccoli. Saute for about 5 more minutes.
Transfer to serving platter. Sprinkle to parmigiano and breadcrumbs, toss lightly.

Celebrating the Holiday Season

We had a few fabulous meals together with family surrounding the Christmas holiday. To me food is love, and I really wanted this year to be special. Our Christmas Eve Dinner included Pumpkin Orecchiette with Goat Cheese and Toasted Pepitas

I love this dish. I love pumpkin and the combination of crunchiness from the pepitas and creaminess from the goat cheese are fabulous.

Herb Garlic Bread from The Barefoot Contessa Back to Basics
Christmas Salad

Roasted Beef Tenderloin with Basil Curry Mayonnaise

And, due to a small change in plans, I ended up hosting Christmas dinner also - which was fabulous. We snacked on brie with fig jam and crackers. Then, we had our traditional ham, "lightened" potato casserole, homemade rolls, carrots, asparagus, and salad. And, finally, dessert was Peppermint Layer Cake.

Layers of white and red velvet cake with peppermint cream cheese frosting and sprinkled with crushed canes.

Roasted Butternut Squash Lasagna

We obviously have an obsession with Butternut Squash. The day that my sister came home from school for the holidays we tried this:

The recipe can be found here at Closet Cooking. Closet Cooking is a food blog that I have come across before, but not spent much time perusing. I will definitely be adding it to my list of favorites!

Surprisingly Delicious

Remember when Jessica Seinfeld's book "Deceptively Delicious" came out and she was on Oprah and all the rage. I remember reading mixed reviews about some of the recipes. People were saying that their kids questioned why the chicken nuggets (dipped in broccoli puree) were green. So, I didn't really try any of the recipes at the time.

Well, I recently revisted her recipes through a friend's suggestion. Today for lunch we had Macaroni and Cheese 1. And, the boys ate it up!!!

This is what the toddler looked like at the end of his meal. Two servings down.

{Macaroni and Cheese}
modified slightly from Jessica Seinfeld
3/4 C shaped macaroni
1/2 T olive oil
1/2 T flour
1/4 C non-fat milk
1/4 C pumpkin puree (the original recipe calls for butternut squash puree)
3/4 C shredded cheddar cheese
2 oz cream cheese (I will cut this down to about 1 oz)
1/4 tsp salt
pinch of black pepper and paprika

Cook noodles according to packages direction for al dente. Make a rouxe out of the oil and flour, let cook about 2 minutes. Slowly whisk in the milk. Cook, stirring occassionally, for about 4 minutes and sauce will thicken. Add remaining ingredients and stir until smooth. Mix in noodles and serve.

Butternut Squash Raviolis with Sage Pecan Brown Butter Sauce

We needed a quick dinner last night, and I happened to have picked up some Butternut Squash Raviolis at Costco. So, we whipped up this yummy sauce to go with it. I highly reccommend you try it. {Butternut Squash Ravioli with Sage Pecan Brown Butter Sauce}
adapted from Monterey Gourmet Foods
1 pack (approx. 17 oz) butternut squash raviolis
1 large handful pecans, chopped
2 Tbsp butter
1 Tbsp brown sugar, packed
1/2 tsp kosher salt
1 1/2 pinch cayenne pepper
1/2 tsp dried sage
2 Tbsp cream

Prepare the pasta as dirrected on package. Toast the pecans in a large skillet. When toasted remove from skillet. Add butter to skillet and stir until melted. Let butter brown in pan. Return pecans to pan, add sugar and spices. Stir to combine and melt sugar. Add cream and stir. Drain pasta and add to sauce. Toss to combine and serve immediately.

Couscous Chicken Salad

One of my highschool friends has a baby who recently turned 1! To celebrate his birthday she had a playdate/luchdate party - it was so fun. The kids played while mommies chatted, then, she threw out a large blanket for an indoor picnic. The menu included Chicken Couscous Salad and Fruit salad for the moms. The kiddies feasted on cut-up fruit, crackers, goldfish, string cheese and fruit snacks (for the older siblings). It was a great simple party idea that everyone really enjoyed!
{Couscous Chicken Salad}
adapted from Kim Smith
1 can chicken broth
1 1/4 C quick cooking couscous
1/2 C golden raisins
1 C coarsely chopped cucumber
craisins
1/2 C chopped celery
1 tsp orange zest
2 Tbsp chopped green onion
2 chicken breasts, cooked and diced
1/2 C chopped pecans, toasted

In a medium saucepan, bring the chicken broth to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Combine all salad ingredients and stir.

2 Tbsp rice wine vinegar
2 Tbsp orange juice
1 Tbsp dijon mustard
1/4 tsp salt
pinch of pepper
3 Tbsp vegetable oil

Shake to combine all ingredients. Pour over salad and stir to coat.

Spaghetti with Tomato-Caper Sauce

My mom made ths for us last week when we stayed at her house to escape the heat. She is going through a kitchen remodel right now and is working out of a make shift kitchen, so really anyone could do this. And, that made me think that it would be a fabulous "less-cooking" meal.
{Spaghetti with Tomato-Caper Sauce} serves 4
6 medium-sized tomatoes
3 green onions
2 cloved of garlic
6 large basil leaves
3 Tbsp olive oil
2 Tbsp capers, drained
1/4 C shaved parmesan cheese
3/4 tsp salt
1/8 tsp crushed red pepper flakes
1/4 tsp fresh ground black pepper
8 oz spaghetti

Core, but do not seed, and diced the tomatoes. Put them into a bowl. Mince thin the green onions. Peel and mince the garlic. Cut basil leaves into slivers. Add these and all remaining ingredients (except noodles) to the tomatoes. Stir to combine. Set aside at room temperature for 1 hour.

Break the spaghetti into shorter lengths and cook. Drain well, add to the tomatoes and toss gently. Let sit for a few minutes, toss again and serve.

*Tip: The tomato topping would also be excellent mixed with mini-fresh mozarrella balls and serve atop crostini like a bruschetta.

Father's Day Menu

We had a fun filled day of spoiling the Dad at our house. I let my three-year-old plan the menu. The night before we talked about what to make Dad for breakfast in bed - popcorn, of course. When I asked what we should make for dinner he said, "I don't know." I suggested that we make something that he really likes, because I bet Daddy would like it, too. "Pizza!" he exclaimed.

And, since I am sure that everyone is wondering about how to make their own wonderfully balanced menu with these foods, the recipes are below.

{Dad's Eggs Benedict}
This one is a little different from your traditional Eggs Benedict. But, you can find my instructions here. The last time I made this, my husband said, "Whoever thought to make eggs benedict on bran muffins is a genius."

{Chocolate Frosting}
Recipe from Sheila Campbell
3 sticks of unsalted butter (room temp)
3/4 c cocoa
1 t. vanilla
4 c powdered sugar
4-5 T whipping/heavy cream

Cream the butter. Add the vanilla. Beat in the cocoa. Then add the sugar a little at a time, alternating with the whipping cream so it doesn't get too hard to work with. You might need more cream, depending on how soft your butter was when you started, etc. Anyway, I get to about 2 1/2 c of sugar and do the rest by taste. The nice thing about using cream instead of milk is it never gets too runny if you're a little heavy handed with the liquid, it'll just get more fluffy.

{Love PB&J}
This one isn't too hard, and technically you don't have to put quite as much "love" into yours. You see, the secret is in the homemade jam. (Pick the berries, wash the berries, make the jam - you get the picture, right?) Then, cut out the center with a mini heart-shaped cutter.

{Award-Winning Pizza}
Adapted from Giorgio Giove
1 pizza crust, uncooked
2 tablespoons heavy cream
3 ounces mozzarella knots, shredded
6 thin slices pancetta
1 (2-inch) piece zucchini, thinly sliced
2 ounces herbed cream cheese

Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
Roll out your pizza crust. Spread on the heavy cream. Place the pancetta slices on so there is pancetta on each slice of pizza. Place the zucchini slices all around. Drop chunks of cream cheese evenly over the pizza. Finally topp with mozzarella. Slide the pizza onto the stone and bake for 8 minutes.

{Tri-Colore Orzo Salad}
Adapted from Giada De Laurentiis
Finally, my "secret" will be out! Here is exactly how I make this a salad.
1/4 C orzo pasta
1 bag fresh spincah (about 1/3 - 1/2 lb)
3/4 C crumbled feta cheese
1/2 C craisins
12 fresh basil leaves, chiffonade
1/4 C toasted pine nuts
1/8 C extra-virgin olive oil
1 1/2 Tbsp lemon juice
3/4 tsp salt
1/4 tsp ground black pepper, plus a pinch more

Cook pasta according to package's al dente instructions. Toast pine nuts, well, until the flavor truly comes out. Place spinach in a bowl top with cooked pasta, pine nuts, feta, craisins, and basil. Mix remaining ingredients together, and shake to combine. Pour over salad and toss to coat. Mmmm!

Tuxedo Salad

We served this for dinner at the Baby's birthday party and it was fabulous. I have altered the recipe for our taste and family size. I hope that you enjoy it as much as we do!Serves 1 family

Marinade:
½ C oil
1/3 C teriyaki sauce
1/3 C vinegar
3 T sugar
¼ tsp salt
¼ tsp pepper

Mix all ingredients for the marinade together, and whisk to combine. Cook the pasta the night before you’re going to serve the salad, add cooked pasta to marinade. Use a large gallon-size freezer bag to mix everything together.

Salad:
1 bag baby spinach
3 oz. Craisins
1 can mandarin oranges
2 chopped green onions
2 T sesame seeds
3 oz. sliced almonds, toasted
3 Teriyaki Chicken breasts

Toss salad ingredients in a large bowl. Add pasta to salad right before serving, toss. Enjoy!
This salad keeps relatively well for leftovers.

Macaroni and Cheese with Cauliflower

Recipe from RealSimple February 2009

Cooking with extra-sharp Cheddar lets you use less cheese without giving up flavor. Tender cauliflower adds fiber and vitamin C.

12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
Kosher salt and pepper
1 onion, finely chopped
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 1/2 cups reduced-fat sour cream
1/2 cup 1 percent milk
1 tablespoon Dijon mustard

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Yield: Makes 6 servings