Yes We Can!

Tangy Tuna and Tomato Rigatoni 
It's the eve of a new term. I had a fantastic 2013 and a great Winter Break of travel, delicious food, and relaxation. But it's (once again) time to focus on work, health, and life. Weeks of celebration can give anyone a bit of a food hang-over and I'm in need of something easy, light(er), and tasty. Matt commented the other day, "It's so nice when you're home more." Yeah . . . this near-month of non-work has its advantages (clean-house, completed projects, yummy slow-cooked dinners) but also its disadvantages (isolation, over-indulgence, etc.) And so here I am ready to delve into a new term of teaching and a new directing project. Once again, my evenings will be monopolized by rehearsals and my days full of teaching. How will I feed my family nourishing meals with such time restrictions? Well . . . things like this. Mostly using panty ingredients, I devised this tangy tuna pasta dinner. It makes a ton of food - great for leftover lunches! I also got to use some of my delicious canned tomatoes from my 2013 crop! The sour zip from briny olives and artichoke hearts play nice with the rich and flaky canned tuna. Yeah . . . not everything is "market fresh" - but it's January for crying out loud! Recipes like this are a great way to get a helping of veggies, fiber, and protein in one deeply satisfying pot! Enjoy and Happy 2014!

Ingredients
- 1 lb. dried rigatoni pasta
- 2 cans tuna (packed in oil or water - olive oil tastes better)
- 28 oz. canned tomatoes
- 4 cloves garlic, minced
- 1 onion, peeled and finely diced
- 1 8 oz. jar marinated artichoke hearts, drained and lightly rinsed
- 1/2 c. chopped olives (a mix of Kalamata and green make a great flavor)
- 1 c. dry white wine
- 2 tsp. sugar
- 2 Tbsp. capers, drained and roughly chopped
- salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/4 cup roughly chopped Italian parsley
- juice from one lemon
- grated Parmesan for serving

Set a large, heavily salted pot of water to boil. While waiting for the water to boil heat 2 Tbsp. olive oil over medium-high in a large, heavy pot. Add onions and cook, stirring occasionally, over medium heat until the onions become sweet and translucent (about 6 minutes).  Sprinkle with salt and pepper. Add garlic and cook an additional 1-2 minutes until the garlic becomes sweet and fragrant. Increase heat to high and add white wine, deglaze pan, scrapping dark bits from the bottom with a wooden spoon. Cook for 1 minutes and add tomatoes, sugar, olives, capers, artichoke hearts, lemon juice, and drained cans of tuna.

Bring mixture to a boil, then partially cover, lower heat, and simmer over low for 20-25 minutes until the sauce begins to thicken a bit.

Meanwhile, cook pasta in boiling water to al dente (about 9-11 minutes according to package directions). Once pasta is cooked, drain, reserving about a cup of pasta cooking liquid.

Add cooked pasta to sauce then splash some pasta water to loosen sauce. Toss with butter to make a silky and tasty sauce! Season to taste with additional salt and pepper.

Sprinkle pasta mixture with chopped parsley and stir gently to combine. Serve rigatoni in bowls, sprinkled with grated Parmesan cheese. Very yummy and filling without being too heavy - the perfect January dinner!

Garden Fresh

Lemony Lamb-Chops with Summer Garden Pistachio Pesto  

 I have been woefully negligent on my food blogging . . . but I do have an excuse - really! Spring quarter was a busy one personally and professionally between teaching, directing prep, getting engaged, and buying my first home among other things. Whew! The home has been amazing. Matt and I set to work priming, painting, and making it our own. It's taken a lot of work and love and we've ALMOST gotten rid of the previous owners' poor taste. In spite of the ugly colors on the walls - the cute little house came with the perfect set of raised planter beds. I've been gardening up a storm and taking advantage of Oregon's long summer days and, so far, the garden has been good to me with a bounty of delicious herbs, greens, and tender young zucchini and yellow squash. This pesto and lamb dish was pulled from my summer garden. It was easy, fast, and super taste. Feel free to experiment with what you have growing in your garden! (Note: I made four small lamb chops - plenty for two people, but the amount of pasta would easily feed four if you want to add more meat for a larger crowd.)

Ingredients
- 4 individual lamb chops
- 1 shallow, chopped
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped fresh oregano
- 2 lemons (juice and zest)
- 1 lb. dried pasta
- salt and pepper
- 4 Tbsp. chopped fresh mint, divided
- 1/3 c. pistachios
- 1 c. basil leaves
- 2 c. spinach leaves
- 1/2 c. grated Parmesan cheese
- 1/2 c. Pecorino Romano cheese
- 1 young zucchini and 1 young yellow squash, trimmed, halved and then sliced into matchstick-sized pieces
- 1/4 c. plus 4 Tbsp. olive oil, divided
- 6 cloves garlic, peeled and minced
- splash of cooking sherry

LAMB CHOPS
Sprinkle both sides of lamb chops with salt and pepper, set in a shallow dish. In a small bowl, whisk together juice from 1 lemon, oregano, thyme, 2 Tbsp. mint, shallot, and 2 Tbsp. olive oil. Pour mixture over lamb chops, cover dish with plastic wrap, and allow lamb chops to marinate for at least 20 minutes. While lamb chops marinate, make pesto.

PESTO
Mince four cloves of garlic in a food processor. Add nuts and pulse to a coarse texture. Add remaining mint, juice and zest from remaining lemon, spinach, and basil. Pulse to combine. Add cheeses to mixture and begin running machine. Slowly add 1/4 c. olive oil while machine runs. Season to taste with salt and pepper. Set pesto aside in a medium-sized bowl.

After lamb chops have marinated thoroughly, complete the meal by bringing a large pot of salted water to a boil. Cook the pasta to al dente (depending upon the shape it's usually between 9 and 11 minutes). When pasta is cooked, drain reserving 1/2 c. of pasta cooking liquid. Add cooked pasta to bowl of pesto add a little cooking liquid at a time until the consistency is smooth and silky.

While pasta is boiling, heat 2 Tbsp. olive oil in a heavy pan over high. Add lamb chops and marinade and cook until browned on both sides (about 4 minutes per side for medium rare). Remove cooked lamb chops from heat and let rest on a plate, tented with foil. Add a splash of cooking sherry to the pan to deglaze, scraping brown bits off with a wooden spoon. Turn heat down to medium and add zucchini, squash, and remaining garlic. Cook, stirring occasionally, until the vegetables of soft and have soaked in the marinade juices. Season to taste with salt and pepper. Toss cooked vegetables together with pesto pasta. Divide among plates and top each serving with two lamb chops. Enjoy the bounty of your garden! Yum!
 

On a Roll

Turkey Artichoke Lasagne Rolls
What should be on the dinner menu for a cold December night? Stews, soups, and hearty meat dishes are frequent stars of my winter meal rotation. I also have a soft spot for lasagne. It's a fabulous one-dish meal full of veggies and lots of melted cheese - the kind of cold-weather meal that warms you from the inside out. The problem with lasagne when cooking for two, however, is the leftovers. I have no problem with some leftovers, but eating increasingly old pasta for days on end is not an appetizing prospect. Lasagne rolls are the perfect solution to an over-production of this delicious Italian staple . . . make a couple dozen or make just a few! This is a great and flexible recipe to make for a large family or a cozy winter couple.

Ingredients
- 1/2 lb. ground turkey
- 3 c. simple marinara sauce 
- 1 lb. ricotta cheese
- 1/4 c. grated Parmesan cheese
- 1 lb. grated mozzarella cheese
- 2 Tbsp. Italian parsley, minced
- 6 green onions, trimmed and diced
- 2 Tbsp. olive oil
- 7 oz. canned artichoke hearts (drained and diced)
- 1 egg, beaten
- 2 tsp. dried thyme
- 1 tsp. fresh ground nutmeg
- 1 tsp. poultry seasoning
- salt and pepper
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 10 dried lasagne noodles

Bring a large pot of salted water to a boil and heat oven to 400˚F. While the water is coming to a boil, prepare ground turkey and ricotta cheese filling for lasagne.

Heat the olive oil over medium high heat. Add turkey, sprinkle with poultry seasoning, garlic powder, dried thyme, and a sprinkle of salt and pepper. Cook the turkey until it turns brown, breaking meat apart with a wooden spoon. When the turkey was cooked through, remove from heat.

In a large mixing bowl combine ricotta cheese, half the grated mozzarella, half the grated Parmesan, diced onions, egg, nutmeg, minced parsley, artichoke hearts, and dried basil. Mix thoroughly with a wooden spoon and season to taste with salt and pepper. Set aside.

When the water is brought to a rolling boil, cook the lasagne noodles for 10-12 minutes until they are soft, but slightly al dente in the middle. Drain completely. Line baking sheets with wax paper and carefully arrange the lasagne noodles in a single layer on the wax paper. (Carefully as they will be hot - it might help to handle them with small silicon tongs.)

Prepare a 13" oval baking dish with a spritz of cooking spray and then spread the bottom with 1/4 c. of marinara sauce. 

To prepare the lasagne rolls, spread 1 Tbsp. of marinara sauce across each lasagne noodle. On one end, spread a dollop of the cheese mixture over half the length of the noodle, sprinkle over with cooked ground turkey. (Divide the fillings up equally between each lasagne roll.)

Carefully roll each lasagne noodle up starting with the filled side. Gently transfer to the prepared baking dish with the open side down. Lay the lasagne rolls snugly side by side into the baking dish.

When the lasagne rolls are all placed in the dish, cover with the remaining marinara sauce and then sprinkle and cover thoroughly with the remaining grated cheeses. 

Place the baking dish on top of a foil-lined cookie sheet before placing in the oven. Bake in the heated oven for 35-40 minutes, until the cheese is melted and bubbly on top.

Allow lasagne rolls to rest 5-10 minutes before serving. I suggest serving alongside a good quality bread and a big ol' glass of wine! Yum.

Getting Fresh With You

Fabulously Fast Summer Pasta
There is just so much good produce at my disposal right now! The tomatoes are red and ripe, the arugula is perfectly crisp and peppery, and the garlic is fragrantly sweet. During these warmer months I love abandoning my beloved cheesy-creamy sauces for fresher, lighter ingredients in my pastas. This extremely quick and easy dinner was put together using the bright and fresh ingredients from the co-op. It comes together in a snap and is a tasty way to make the most of summer's bounty.

Ingredients
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 12 oz. small-shaped pasta
- 2 c. fresh arugula
- 4 slices, thick cut bacon, diced
- 1 Tbsp. olive oil
- juice from 1 lemon
- 8 large fresh basil leaves, sliced into thin strips
- 1 tsp. sugar
- 2 Tbsp. cooking sherry
- salt and pepper
- 3 oz. crumbled feta cheese

Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook to al dente, about 7-8 minutes. Drain, reserving about a cup of the pasta cooking water, and set aside. While waiting for the water to boil, make the quick tomato sauce.

Place bacon in a large skillet and cook over medium high until it becomes slightly brown and has rendered most of its fatty goodness. Using a slotted spoon, remove bacon from pan and place on a paper towel-lined plate to drain. Reserve about a tablespoonful of bacon fat in the pan. Add olive oil and heat to medium high.

Add garlic to pan and stir for about 30 seconds until it becomes sweet and fragrant. Add cooking sherry to hot skillet to de-glaze the pan. Stir vigorously, scraping brown bits from the bottom. Add halved tomatoes and lemon juice to the skillet and turn heat down to medium. Stir occasionally until the tomatoes begin to wither and soften. Sprinkle with salt, pepper, and sugar. Cook for about 5-7 minutes until the tomatoes have burst.

Add cooked pasta, arugula, basil, and pasta water to the tomato mixture. Toss together and heat over medium high for about 1-2 minutes until ingredients are thoroughly cooked through and hot. Transfer cooked pasta to a large serving bowl and sprinkle with cooked bacon and crumbled feta cheese. Toss to combine thoroughly. Eat!
 

A Blessed Occasion! For Soup!

Italian Wedding Soup with Kale
Typical of Oregon spring weather . . . the sky can't decide on a blisteringly hot sunny day or wind and grey overcast. After a week of being able to embrace flip flops and sleeveless shirts, things are right back to layers and extra blankets. It's not all bad, of course, because cooler evenings mean soup nights! The heavy cream soups of mid-winter have definitely given way to something a bit lighter but equally as soul-warming. I came up with this version of Italian Wedding Soup to include spring's bounty of kale with flavorful turkey meatballs and fresh herbs. Enjoy!

Ingredients
- 1 lb. ground turkey 
- 1/2 c. dried breadcrumbs
- 1 egg
- 6 fresh basil leaves, diced
- 4 Tbsp. chopped Italian parsley, divided
- 1 onion, half grated and half diced
- salt and pepper
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 qts. chicken broth
- 1 bunch of kale, stems removed and leaves roughly chopped
- 3/4 c. dried ditalini, orzo, or other small shaped pasta
-  1 Parmesan rind plus extra grated Parmesan cheese for sprinkling
- olive oil for frying

In a medium mixing bowl, combine ground turkey, egg, breadcrumbs, basil, 2 Tbsp. Italian parsley, grated onion, 1 tsp. salt, and 1/2 tsp. ground pepper. Use hands to knead mixture together until thoroughly combined. Form about 16 or so 2" meatballs with hands and set aside on a plate. Meanwhile, heat 4 Tbsp. of olive oil in a medium skillet over medium high. Add the meatballs in batches and brown on all sides. Do not overcrowd the pan and add more oil as needed to keep meatballs from sticking. 

Handle the meatballs carefully with a pair of tongs. Remove from oil when they are nicely browned and drain on a paper towel-lined plate. The meatballs don't need to be cooked through as they will finish cooking in the boiling soup. When the meatballs are finished browning, add the chopped onions to the remaining oil in the pan and cook over medium heat until they begin to soften and turn translucent, about 5 minutes. Add carrots and celery to the onions and cook an additional 5 minutes. Scrape any browned bits of turkey from the bottom of the pan and sprinkle cooking vegetables with salt and pepper.

Meanwhile, bring chicken broth to a boil over high heat in a large soup pot or Dutch oven. When the onions, carrots, and celery are softened and fragrant add to boiling broth with any remaining oil or brown bits from pan. Add kale, Parmesan rind, remaining Italian parsley, and browned meatballs to the broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Remove cover and add pasta to the soup, stir ingredients to combine. Continue boiling soup for an additional 8-9 minutes until the pasta is al dente. Season soup to taste with salt and pepper. Remove from heat and serve with grated Parmesan cheese. Yummy!
 

Surf Sans Turf

Lemony Shrimp Linguini With Poblano Cream Sauce
Weeknight entertaining can be fast, easy, and classy! I love having people over for dinner- sharing a meal, some wine, and stories with friends is a great way to unwind after a long day at work. Entertaining does not have to be stressful with a little planning and the right recipes. I served this elegant pasta dish with a side a roasted vegetables and a loaf of delicious bakery bread. Some Orange Pecan Cake for dessert and the evening was a hit. Try this one out then next time you have company- or just for a great weeknight meal.

Ingredients
- 1 lb. large shrimp, peeled and de-veined
- 1 lb. linguini
- 2 Tbsp. butter, divided
- 4 cloves of garlic, minced 
- 2 Tbsp. olive oil, divided
- 2 poblano chili peppers
- juice from one lemon
- 1/2 c. dry white wine
- 1 28 oz. can diced tomatoes and their juices
- 1/4 c. crème fraîche
- 1/4 c. chopped Italian parsley
- 1/2 tsp. red pepper flakes
- 1 c. grated Parmesan cheese, plus extra for serving
- 1/2 c. heavy cream
- salt and pepper

Start by roasting the poblano chili peppers to remove the skin and seeds. Heat the broiler on the oven and line a baking sheet with foil. Place peppers on the baking sheet and broil in oven, turning ever 3-5 minutes so that all sides of the chili are bubbled and blackening. When the skin is all bubbly, place the softened peppers in a resealable container with the lid on and allow to cool before handling. When the peppers have cooled remove the stem and seeds. Then carefully peel the bubbly outer skin from the pepper and discard. Slice pepper into small bite-sized pieces and set aside.

In a large skillet, heat one tablespoon of butter and one tablespoon of olive oil over medium. Add half the garlic and cook for about 1 minute so that it becomes soft and fragrant. Add white wine, tomatoes, and poblano chili peppers. Bring to a boil and season with a tsp. of salt, a sprinkle of black pepper, and red pepper flakes. Lower heat and simmer, partially covered, for about 15-20 minutes, stirring occasionally, until sauce has thickened and tomatoes have softened. Meanwhile, bring a large pot of salted water to a boil. Add linguini and cook to just before al dente, about 8 minutes. Drain pasta, reserving some of the pasta cooking liquid.

While the sauce simmers, heat remaining olive oil and butter in a large skillet over medium heat. Add garlic, lemon juice, and shrimp. Cook for about 2-3 minutes until shrimp begin to turn pink. Add shrimp and their cooking liquid to the tomato sauce and cook over law heat. Add crème fraîche, whipping cream, and Parmesan cheese and stir to combine all ingredients. Toss cooked linguini noodles into the sauce and combine thoroughly with tongs. Add a little of the pasta cooking liquid to loosen the sauce, season with additional salt and pepper and sprinkle with Italian parsley. Serve with additional Parmesan cheese and good company!

Yes Please to Cheese!

Creamy Goat Cheese "Won Ton" Ravioli
My sweetie and I love to entertain and one of our absolute favorite appetizers to serve is goat cheese won tons. (Crisp and creamy- the recipe is a classic staple at my mom's "famous" annual holiday open house eat-and-drink-fest.) This year we served them at our New Year's Eve cocktail soiree and found our post-party fridge with some unused won ton wrappers and cream cheese. Rather than make another batch of fried food, I decided to alter the recipe slightly to make a hearty vegetarian pasta dinner. Won ton wrappers make a great short-cut to any homemade ravioli recipe if you don't want to bother with making fresh dough. They're easy to work with and the filling possibilities are endless! I used some Simple and Delicious Marinara Sauce I had stocked in my freezer. Top with a jar of your favorite marinara or toss with olive oil and grated Parmesan cheese! You'll love it!

Ingredients
- 8 oz. cream cheese, room temperature 
- 7-8 oz. goat cheese
- 2 Tbsp. sour cream
- 2 egg yolks
- 3 green onions, trimmed and finely chopped
- 1 Tbsp. dried thyme
- 2 Tbsp. chopped fresh Italian parsley
- 1 c. shredded fresh Parmesan cheese, plus extra for sprinkling
- 1 tsp. salt
- fresh ground pepper
- 1 package (36 or so) won ton wrappers
- 1 tsp. corn starch
- 1/4 c. warm water
- 4 c. marinara sauce or olive oil for topping

Set a large pot of heavily salted water to a boil. While waiting for water prepare the ravioli. In a medium sized bowl combine cream cheese, goat cheese, egg yolks, green onions, parsley,  sour cream, thyme, Parmesan cheese, salt, and a few grinds of fresh black pepper. Stir until smooth, creamy, and well combined.

To assemble ravioli, whisk together warm water with cornstarch in a small bowl. Line a baking sheet with waxed or parchment paper to keep ravioli from sticking. One at a time, place about a teaspoon sized dollop of the goat cheese mixture into the center of a won ton wrapper. Wet one finger with the cornstarch and water mixture and wet two edges of the wrapper. Fold the won ton square into a triangle sealing the two wet edges to the two dry edges of the wrapper to it sticks. (Be careful not to over-stuff the ravioli so it doesn't explode all over the cooking water.) Continue the process until all the ravioli are filled. 

If you are topping the ravioli with marinara sauce, begin to heat it in a medium sized pot on the stove when you start boiling the ravioli. Once the water is at a rolling boil, add the ravioli to cook. They will cook very quickly (about 3-4 minutes) floating to the top of the pot. Stir gently a couple of times while they are boiling to prevent from sticking. Drain and place in a serving bowl, top with warmed marinara sauce or dress with olive oil. Serve with extra grated Parmesan cheese!

Garlickity Split!

Garlicky Spinach Mac and Cheese

Over the holiday season I threw and/or organized five parties in three weeks. Let's just say that even this happy-hostess is ready for a bit of an entertaining hiatus. On the upside, my fridge is stocked with bits of leftovers and unused dip ingredients just screaming for a purpose. My sweetie and I have been snacking of leftover Crock Pot meatball subs for the past few days . . . but what to do with all this cream cheese? Well . . . naturally another Mac and Cheese recipe was destined to make this week's menu. This may very well be the richest, creamiest Mac recipe I have ever put together, thanks to a remaining carton of half and half left from New Years Day Brunch. It's an easy and delicious dinner to throw together. You'll like it. But, believe me- a little bit goes a long way!

Ingredients
- 2 heads of garlic
- 1 Tbsp. olive oil
- 4. Tbsp. butter
- 1 medium yellow onion, finely diced
- 2 c. half and half
- 1 c. heavy cream
- 1/2 c. dry sherry
- 1/4 c. flour
- 8 oz. cream cheese
- 2 c. grated sharp white cheddar cheese
- 1 c. dried bread crumbs
- 1 small handful of Italian parsley, finely minced
- salt
- 2 tsp. white pepper
- 1 Tbsp. Dijon mustard
- 1 lb. dried orecchiette pasta
- 10 oz. fresh spinach

Preheat the oven to 425˚F. Remove the tops of the garlic heads and place in the center of a square of foil. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil and place on the center rack of the oven. Roast for 20-25 minutes until the garlic cloves are soft and brown. While the garlic is roasting, bring a large pot of salted water to a boil and butter a 13x9" glass baking dish on the bottom and sides, set aside and prepare the cheese sauce. 

Melt butter over medium heat in a large Dutch oven. Add onion and cook over medium until the onion softens and turns translucent. Stir occasionally with a wooded spoon. Sprinkle with salt. Add flour and whisk into butter and onion mixture over medium heat for 1 minute. Slowly begin to add half and half and cream, about a half cup at a time, whisking after each addition until mixture becomes silky and smooth. When all the cream and half and half are added, mix in white pepper, cheddar cheese, mustard, cream cheese, and sherry. Whisk mixture together until it is smooth. Season to taste with additional salt. Remove from heat. 

Add the dried pasta to the boiling water and cook for about 7-8 minutes. Add the uncooked spinach to the boiling pasta and cook for an additional minute until the spinach is bright green. Drain pasta and spinach mixture, reserving a cup of the pasta cooking liquid. Add cooked pasta and spinach to cheese sauce and stir to combine.

By now the garlic should be thoroughly roasted. Remove from oven and turn the heat down to 325˚F. Squeeze the roasted cloves of garlic from the papery head into a small bowl and mash the roasted garlic into a paste. Add to the cheese mixture and combine thoroughly. Mix some of the reserved pasta water into the cheese sauce to loosen it up a bit. 

Spread the cooked pasta and cheese mixture into the prepared baking dish. Cover evenly with a layer of breadcrumbs and then sprinkle with the minced Italian parsley. Bake Mac and Cheese in the oven for 40 minutes, until the top begins to brown the the cheese sauce is hot and bubbly. Allow Mac and Cheese to rest for about 10 minutes before serving. So yummy!

Gobble It Right Up!

Spaghetti and Smoky Cheese-Stuffed Turkey Meatballs
In about a month turkey will take center stage for Thanksgiving, but I was in the mood for a preview of fall's favorite fowl. Meatballs are a great dinner idea for fall and winter They are inexpensive to make, quick to throw together, and the flavor combos are endless. I turned up the taste factor on this meatball riff with a generous combination of spices, flavorful smoked mozzarella cheese, shallots, and diced pancetta. The flavor combination on the meatballs is bold, so I decided to go with my Simple and Delicious Marinara Sauce but feel free to use your favorite- either from a jar or from scratch. Either way, you won't be disappointed with this hearty dinner.

Ingedients

- 1 lb ground turkey

- 4 oz. diced pancetta

- 2 Tbsp. finely minced Italian parsley

- 2 tsp. red pepper flakes

- 2 oz. smoked mozzarella cheese, cut into 1/2" cubes

- 1 shallot, finely minced

- 1 egg

- a splash of milk

- 1 tsp. herbs d' Provence

- salt and pepper

- 1/3 c. dried breadcrumbs

- 16 oz. dried spaghetta

- 1 Tbsp. butter

- 6 c. marinara sauce

Bring a large pot of heavily salted water to a boil and preheat the oven to 350˚F. Spray a 9x13" baking dish with a generous coating of cooking spray.

While things are heating up, place ground turkey, pancetta, parsley, red pepper flakes, shallots, egg, milk, herbs d' Provence, and breadcrumbs in a large mixing bowl. Sprinkle mixture with about a tsp. of salt and a few grinds of black pepper. Gently combine ingredients with bare hands, until the mixture is well incorporated. Form one meatball at a time in fingers, rolling gently in the palm to create a golf-ball sized sphere. Gently push a cheese cube into the center of the ball and roll around so that the cheese is totally covered. Place finished meatballs in the prepared baking dish. Once meatballs are formed, bake in oven for about 25-30 minutes until they are cooked through and beginning to brown. Remove from oven.

While meatballs are baking, heat the marinara sauce in a medium sauce pan. When the salted water comes to a rolling boil, cook pasta to al dente, about 9 minutes. Drain and reserve about 1/4 c. pasta cooking water. Place the hot drained noodles in a large serving bowl and toss with butter and reserved pasta cooking water. Pour heated sauce over the pasta, then top with cooked meatballs. Serve with bread and salad!

Hearts Afire!

Walnut Pesto with Chicken and Artichoke Hearts
As many of my food adventures began, this one started with an overabundance of ingredients in my pantry and fridge. I had quite a bit of fresh basil sitting around in need of a home, but wanted to pull a little twist on a classic pesto recipe. This was a very quick dinner that made plenty for two with leftovers. It's a great weeknight meal to try. Double the recipe for families! Dinner on the table in less that a half hour.

Ingredients

- 1 boneless, skinless chicken breast, sliced into bite-sized pieces

- 1/4 c. marinated artichoke hearts, chopped

- 12 oz. dried spaghetti noodles

- a splash of dry white wine

- salt and pepper

- a small handful of fresh basil leaves

- juice from one lemon plus 1 tsp. of zest

- 1/4 c. walnuts

- 1 c. shredded pecorino romano cheese, plus extra for sprinkling

- olive oil

- 2 Tbsp. chopped Italian parsley

- 2 large cloves of garlic, peeled

WALNUT PESTO

Pesto is a snap to whip up in the food processor! Pulse the garlic cloves to a fine mince then add the basil, Italian parsley, and walnuts and run machine until the mixture is coarsely chopped. Add shredded pecorino romano and lemon juice and zest. Let the machine run and slowly drizzle about 1/4 c. of extra virgin olive oil until the mixture is creamy and to the desired consistency. Season to taste with salt and pepper. Set aside.

SPAGHETTI WITH CHICKEN AND ARTICHOKE HEARTS

Bring a large pot of salted water to a boil. Add dried spaghetti and cook until al dente, about 9 minutes. Drain, reserving about 1/2 c. of the cooking water. Set pasta and water aside.

Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add chicken pieces and saute until they are nearly cooked through, 4-5 minutes. Season with salt and pepper. Add artichoke hearts and white wine and bring mixture to a boil, reduce heat to medium low and simmer for about 5 minutes for sauce to thicken. Season with additional salt and pepper to taste.

 

While chicken and artichoke hearts are simmering, toss together the warm cooked spaghetti with the prepared pesto, add a little of the hot pasta cooking water at a time to thin out the sauce. The texture should become silky. Plate the pesto-covered pasta, then spoon some of the chicken mixture and the juices on top. Sprinkle with extra pecorino romano. Eat up! It's good!

Rockin' and Roastin'

Spaghetti with Roasted Tomatoes, Chicken, Goat Cheese, and Kalamata Olives
If you've been keeping track of this blog, you may have noticed my recent obsession with roasting tomatoes. And why shouldn't I engage in the practice? It's a super easy way to pack the flavor into a variety of recipes. And . . . here's another one. The roasted tomatoes and fresh herbs combined with the creamy goat cheese and salty olives make for a perfect warm-weather dinner. The addition of a little chicken breast made for an easy protein source, but the dish is definitely flavorful enough to omit it for the vegetarians out there. I hope you like it! This was a fairly quick and very easy meal to throw together. I promise you, it was absolutely devoured!

Ingredients
- 1 1/2 lb. boneless, skinless chicken breast cut into 2" pieces
- 12 oz. dried spaghetti
- 1 pt. cherry tomatoes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- olive oil
- 4 cloves garlic, minced
- 1/4 c. dry white wine
- 1/2 c. Kalamata olives sliced in half lengthwise
- 5 oz. soft goat cheese
- salt and pepper
- 1/4 c. chopped fresh basil
- 1/4 c. chopped fresh Italian parsley
- 2 Tbsp. chopped fresh thyme leaves

Preheat the oven to 425˚F. Line a rimmed baking sheet with foil and spray with a coat of cooking spray. Rinse cherry tomatoes in water and pick off any remaining stems or leaves then arrange on foil. Drizzle with about a tablespoon of olive oil then sprinkle with salt, pepper, and the dried oregano and thyme. Roast in oven for about 20-30 minutes. Watch for the tomatoes to soften and for the skins to brown slightly. Remove from oven and set aside to cool while working on the rest of the meal.


Bring a large pot of salted water to a boil on the back burner while preparing the rest of the pasta dish. In a large, heavy skillet with a lid heat 1 Tbsp. olive oil. Cook chicken breast pieces over medium heat for about 8 minutes until chicken is cooked through and no longer pink in the middle. Season with salt and pepper. Remove chicken from skillet and place in a small bowl. Cover in foil and set aside.

Return the skillet to heat and add another Tbsp. of olive oil and garlic. Cook garlic over medium for about a minute so that it softens and becomes fragrant. Add fresh chopped herbs, wine, and roasted tomatoes and any juices that they have rendered to the skillet, stirring to combine. Season with salt and pepper. Bring the heat up to high to bring to a boil, then reduce heat to low, cover, and simmer for about 5-8 minutes until the sauce begins to thicken. Meanwhile, the water should be at a boil. Cook dried spaghetti until about 2 minutes before it is fully cooked through, so for about 7 minutes. 

Take a measuring cup and scoop out about 1 c. of pasta cooking water. Drain spaghetti and place the noodles in the skillet with the tomato and herb mixture, tossing with tongs to combine thoroughly. Pour about 3/4 c. of the pasta cooking water into the mixture and toss to combine, this should create a starchy, yet watery sauce. Add more pasta water if the mixture seems too dry. Bring the heat up to high so that the mixture comes to a quick boil. Cover and turn the heat to medium low and cook for an additional 1-2 minutes, until the pasta is cooked to al dente. Remove skillet from heat. Add the chicken, chopped, olives, and half of the goat cheese.

Using tongs to toss together, combine the ingredients thoroughly. The heat of the pasta will melt the goat cheese into a creamy texture. Once things are nearly combined, add the remaining goat cheese and toss until everything is thoroughly incorporated. Season with additional salt and pepper to taste. Plate the pasta into 4-6 servings and top with an extra sprinkle of chopped Italian parsley if desired.