Spaghetti Squash with Turkey and Mushroom Marinara {Gluten-Free, Paleo}

Spaghetti squash has great nutritional value and works beautifully as a substitute for refined pasta. On it’s own, squash is not overly sweet, so it lends itself well to savory dishes. The high protein ground turkey rounds out the dish and helps keep you feeling full longer. Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Spring Vegetable Saute with Pesto Pasta and Chicken Sausage {Gluten Free}

We have had the most beautiful weather here in Northern Cali lately and the fresh produce is amazing.  This dish is jam packed with tons of fresh veggies, many of which came in our CSA box this week from Farm Fresh to You.  How pretty is that fun Romanesco?  My boys call is dinosaur broccoli.  I would have put some crisp asparagus in this too but we ate it all when my hubby added it to his Homemade Sushi Rolls the night before.  We added all natural, sweet Italian-style chicken sausage that's casing free and it added a huge punch of flavor; or you can add your favorite meat substitute and make this dish completely vegan.  Serve it all on top of a pile of Quinoa Gluten-Free Pasta coated with our Kale-Basil Pesto for a delicious, Spring-inspired dinner tonight.  Enjoy!

Just for fun I measured all the vegetables I used to give you an idea of volume, should you choose to substitute with veggies you have on hand, and there were 16 cups of chopped vegetables!  16 cups people!  Love that.

Recipe: (serves 6-8)
Ingredients:
1/2 tablespoon olive oil
12 oz. mushrooms, sliced (button or baby bella)
1 zucchini, cubed
4-6 small carrots, cubed
4 cups fresh baby spinach
1 head romanesco, cut into florets
12 oz or about 4 cups of haricot verts a.k.a. skinny green beans, cut into thirds 
5 casing-free chicken sausage links, sliced 
4 cups gluten-free quinoa penne style pasta (or any pasta of your choice)
1/4 + Kale-Basil Pesto
salt
reserved pasta cooking water
Parmesan cheese, grated for garnish


Directions:
1. Fill a large pot with water and bring to a boil over high heat.
2. Add mushrooms, zucchini and carrots to a large saute pan and drizzle lightly with olive oil.

3. Saute over medium high heat about 7-10 minutes or until tender but still al dente, then add the sausage stirring often so it has a chance to brown.
4. Once your water is boiling, Add about 1/2 teaspoon salt to the water and add in your pasta.  It's important to under cook it slightly, especially with gluten free pasta.  The package I used says to cook for 6-7 minutes so I cooked it for about 5-6.

5. Before you drain your pasta reserve some of that starchy pasta water.

6. Add in the green beans, spinach and romanesco to your pan and continue to saute.  Add in about 1/4 cup of hot pasta water to create some steam and help deglaze the pan.

7. After you drain your pasta, return it to the warm pot OFF THE HEAT and add in 2 heaping tablespoons of your pesto sauce and a couple tablespoons of the reserved pasta water.  Stir to combine.

8. Add in more pesto and more pasta water until you have the desired amount of sauce.  I went alittle heavy on the pesto because we love it and so that it would stand up well with all the sauteed veggies.

9. To plate, add some pasta to your plates then top with colorful and tasty veggies!

Sprinkle lightly with Parmesan cheese if you like and enjoy!

Interested in Farm Fresh Produce delivered right to your door?  Try Farm Fresh to You and get $10 off your first box with promo code "wdin"
...click here for the recipe!

Pasta and cheese "cupcakes" {cooking with kids}

This is a fun and easy recipe for parents and kids to do together. Do alittle prep ahead and place all your toppings in small bowls then let the kids assemble them!  Get creative and use any toppings you like, we used broccoli, diced turkey and grape tomatoes.  My guys had a blast and we all enjoyed eating the little pasta "cupcakes" for lunch. Enjoy!

Recipe: (makes 12 cupcakes)
Ingredients:
1/4-1/2 pound small pasta, such as Campanelle, macaroni or mini penne, cooked until al dente about 1 min less than package directions
3-4 toppings of your choice
       such as:
       -ground turkey, cooked until browned and no longer pink
       -small cubes of cooked turkey, chicken or ham
       -grape tomatoes, quartered
       -green peas
       -broccoli florets, asparagus, carrots or zucchini: Steam veggies until crisp tender, then place in bowl of ice water to stop cooking, remove and dice into small pieces to fit in muffin cups
1/2 cup shredded cheese such as cheddar or jack
1/4 cup grated Parmesan cheese
1/2 plain breadcrumbs

Directions:
1. Preheat oven to 375'F. Spray 12 cup muffin tin with cooking spray. Place all toppings in small bowls and let kids assemble. First fill each muffin cup about half full with the cooked pasta, then top with toppings of your choice.

2. Finish with a sprinkle of the cheeses. Place breadcrumbs in a shaker if you have one or use a spoon and dust the top of each cupcake with breadcrumbs for a tasty crispy topping.

 Watch them bake (optional)

3. Bake at 375'F for 15-20 until cheese is melted and slightly golden. Let cool for about 5 minutes to allow the cheese to firm up and bind the pasta then scoop out your cuppies and serve warm.

...click here for the recipe!

Lemon Linguini

This is a delicious pasta dish, one I first enjoyed when my husband brought it to a summer barbecue back in college when we were "just friends". I must say he impressed me by bringing such a tasty homemade dish. I love the combination of zippy lemon {fresh from our lemon tree} and creamy Parmesan cheese in this and it really is a great potluck dish as it tastes great served at room temperature or even chilled! We had it tonight with our Cilantro-Lime Chicken and some sautéed Haricot Vert (aka skinny green beans). Try this with whole wheat pasta or even rice flour pasta if you are eating gluten free. Enjoy!

Lemon Linguini Recipe: (serves 4)

Ingredients:
1 lb linguini pasta, cooked per package instructions to al dente
1/2 cup olive oil
the zest of 1 lemon
the juice of two lemons
1/2 cup green onion, diced
1/4 cup parsley (optional)
salt and pepper
1/4 cup Parmesan cheese

Directions:
1. Whisk together olive oil, lemon zest and lemon juice.  Toss with pasta until coated.
2. Add in green onions, parsley, salt and pepper to taste and Parmesan cheese. Serve warm, room temperature or chilled, top with more Parmesan as desired.
...click here for the recipe!

Pad Thai {Gluten Free}

My hubby made some awesome pad thai for us tonight! Talk about a fabulous MYOTO meal {make your own take out}. It was delicious and I think it was on par with our favorite thai restaurant, maybe even better because we enjoyed it at home and we know exactly what was in it. Interested in his recipe? Here is what he did

J's Pad Thai recipe {Gluten Free} (Serves 4)

Ingredients:
1 (16 oz) box of pad thai rice noodles [straight cut]
6-8 boneless, skinless chicken breast tenders (or 3 chicken breasts cut into strips)
1/8 - 1/4 tsp sea salt
2 eggs beaten with a wisk
1 lime for wedges
1/4 cup chopped cilantro (and some for garnish)
1/4 cup chopped shallots (green onions)
1/4 cup chopped peanuts
~1/4 cup peanut oil
1/4 cup shredded carrot (long shreds if possible)
1/2 cup bean sprouts (optional)

Sauce:
1/2 cup fresh lime juice (~3 limes) [in place of 1/2 cup of hard to find tamarind paste]
1/2 cup brown sugar
1/3 cup fish sauce
1 tbsp tamari (or soy sauce)
1/8 tsp crushed red pepper flakes or Sriracha sauce (optional)

General tips:
Make everything ahead and put into little prep bowls. Then stir-fry one serving at a time in a hot wok. This will give you the best results with the texture of the noodles.

Directions:
1. Prepare noodles according to package directions (ie: soak noodles in very hot water for 25 minutes then drain).
2. To make the sauce, in a small pot over low-medium heat, combine the lime juice, brown sugar, fish sauce, tamari and red pepper flakes or Sriracha if using. Let simmer and stir occasionally for about 5-10 min. Then remove from heat and cover.
3. Heat wok over medium-high heat or if using an electric wok set temperature to 300-350'F. Add a tsp of peanut oil and peanuts and stir fry for 3 minutes until toasted. Remove and set aside.
4. Add 2 tbsp of peanut oil to the wok. Salt the chicken lightly and add it to the wok. Cook until slightly browned on both sides and the internal temperature is 155-160'F. Remove and set aside. After the chicken has rested about 5 minutes, cut into bite-sized chunks.
5. Now you are ready to prepare each portion, divide all ingredients into 4 equal parts to prepare 4 servings...
Add 1/4 of the beaten egg to your hot wok, scramble for about 20 sec. Add 1/4 of the rice noodles and about a tbsp of peanut oil. Sauté for about 1 minute stir gently to keep the noodles intact. Then add 1/4 of the chicken, 1/4 of the toasted chopped peanuts, 1/4 of the chopped green onions, 1/4 of the chopped cilantro, 1/4 of the shredded carrots and 1/4 of the bean sprouts (optional). Finally, add 1/4 of the prepared sauce and stir often but gently.

Pad Thai is done when everything is coated with sauce and is nice and hot (~2 min). There should be no watery sauce left - it should all be evaporated, soaked up, or coating the noodles. Remove from wok and serve immediately with a garnish of cilantro and lime wedges. Can sprinkle more peanuts on top if desired. ...click here for the recipe!

Moroccan Chicken Couscous

I have to admit I was completely at a loss for what to cook for dinner tonight, that actually happens to me quite often, how about you? (That's in fact why I started this blog...to help inspire me) Both kids were napping and I was enjoying some quiet time and decided to flip through some cookbooks for inspiration. This recipe caught my eye and it turned out to be very tasty. It's a subtle blend of warm spices (not spicy) infused into a delicious broth, with vegetables and chicken and fluffy couscous to soak it all up. If I had planned ahead I would have served this with some warm Naan flatbread, but alas I did not, so we had it with some European French bread I bought this morning while grocery shopping (while hungry), it was still delicious. Enjoy!

Recipe (Serves 4)
Ingredients:
1/2 tablespoon olive oil
3 carrots, cut into 1-2 inch chunks
1 onion, thinly sliced
8 boneless, skinless chicken tenders
2-3 zucchini, cut into 1-2 inch chunks
1/2 teaspoon ground ginger
1/4 teaspoon curry powder (or ground tumeric)
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
salt & pepper
1 (14.5oz) can diced tomatoes, drained
1 (15oz) can garbanzo beans (aka chickpeas), drained & rinsed
1 3/4 cups reduced-sodium chicken broth
1 cup whole wheat couscous
1/2 tablespoon butter
chopped cilantro for garnish

Directions:
1. In a large pot add 1/2 tablespoon olive oil and onions and saute over medium-high heat about 1 minute, add the carrots, chicken and zucchini, saute another 1-2 minutes.
2. Add the spices; ginger, curry powder, cinnamon, chili powder, ~1/2 teaspoon salt and 1/8 teaspoon black pepper, stirring to toast the spices so they release their oils, about 1 minute. Add the tomatoes, garbanzo beans, 3/4 cup of water and the chicken broth. Bring to a simmer over medium heat. Cover and cook for ~15 minutes, stir occasionally.
3. For the couscous, fill a small pot with 1 cup water, ~1/2 tablespoon butter and 1/4 teaspoon of salt, bring to a boil. Remove from heat. Add 1 cup whole wheat couscous, stir to combine, cover and let sit about 5 minutes. After 5 minutes, remove lid and fluff with a fork, how easy is that?
4. Once the chicken is cooked through to an internal temperature of 165'F, remove the chicken to a cutting board and dice into bite sized chunks then return to the pot. Simmer another 5 minutes uncovered to allow the sauce to reduce slightly.
5. To serve, spoon the chicken vegetables and broth over couscous in a shallow bowl and serve immediately. Garnish with fresh chopped cilantro.

Recipe adapted from: Everyday Food Cookbook

...click here for the recipe!

Whole Wheat Penne with Cauliflower

We got some organic cauliflower in our box this week so I decided to try this fun pasta recipe from Rachel Ray's Look+Cook Cookbook. It was pretty tasty with hints of rosemary and pancetta and a subtle warmth from the nutmeg, delicious. I love going out to the yard and picking fresh herbs, being January and all the only ones still around are Sage and good 'ole trusty rosemary, what a pop of flavor it brings to this dish. Enjoy!

Recipe (serves 4)
Ingredients:
1 pound whole wheat penne
1 head cauilflower
1-2 slices pancetta, finely diced (or may substitute bacon)
1 onion, finely chopped
2-3 sprigs fresh rosemary leaves, chopped
3 cloves garlic, minced
black pepper
freshly grated nutmeg
1 1/2 cups chicken broth
1/2 cup grated Pecorino Romano cheese (or Parmigiano)

Directions:
1. Heat a large pot of water to a boil for the pasta and cook pasta until al dente.
2. Trim the cauliflower into small florets. Heat a large skillet over medium-high heat and add the pancetta (or bacon if using), cool for a couple of minutes to crisp up and render its fat. Add the onions, garlic and rosemary, stir then add the florets. Season with salt, pepper and alittle nutmeg.
3. Add about 1/2 cup chicken broth to the pan, cover and cook for 7-8 minutes, stirring occasionally. Once the cauliflower is tender, add 1 cup of chicken broth and cover until the pasta is ready.
4. Drain the pasta and toss with the cauliflower mixture, add the cheese and toss to combine. Season to taste. Serve with a fresh green salad.
Recipe adapted from: Rachael Ray's Look+Cook book ...click here for the recipe!

Toasted Spaghetti Risotto with Mushrooms

This pasta takes on a wonderful toasty flavor and the slightly peppery arugula dressed with bright lemon juice compliments it perfectly. Enjoy!

Recipe (serves 4)
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
salt & pepper
8-10 ounces of Crimini Mushrooms, sliced
4 cups low-sodium chicken broth *or use vegetable broth to make this vegetarian
1 pound whole wheat spaghetti, broken into 1-inch pieces
1/2 cup sliced almonds or pistachios, lightly toasted
1 tablespoon butter
1/2 cup Parmesan cheese, grated
4 cups arugula
the juice of 1/2 a lemon

Directions:
1. Sauté onion and garlic over medium heat in a large pan with a drizzle of olive oil until translucent ~ 1-2 minutes. Add mushrooms and saute until tender, another 2-3 minutes. Add the pasta and toast until slightly browned, ~5 minutes.
2. Stir in about 1/2 cup of the chicken broth to deglaze the pan for about 1 minute. Pour in more broth a little at a time every few minutes, stir for at least a minute each time to help release the starchiness of the pasta, the liquid should be nearly evaporated before you add more.
3. The pasta cooks fairly quickly so taste test it after about 10 minutes after you started adding the broth to prevent over cooking. Once the pasta is done, remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper.
4. Make your own dressing for the arugula. Combine the lemon juice, a drizzle of olive oil, and a pinch of salt and pepper and lightly pour over arugula, you can always add more dressing if needed. Serve the pasta with a mound of arugula on top and sprinkle with toasted nuts. ...click here for the recipe!

Pesto Pasta with Garden Vegetables and Balsamic-Caramelized Onion Bread

What a tasty dinner to come home to tonight, made by my hubby. A delicious blend of fresh vegetables, grilled chicken and whole wheat pasta all tossed in a garlicy pesto sauce. No real recipe required here, but inspiration all the same. Empty out the vegetable bin in your fridge, we used, bell pepper, zucchini, spinach, carrots, and red onions, grill up some chicken, toss in your favorite sauce and sprinkle with Parmigiano-Reggiano cheese! Check out "The Bread Lover's Bread Machine Cookbook" for the bread recipe. ...click here for the recipe!

Tortellini Soup

We have a few sickies in our house this week and I felt like some brothy soup tonight.  This soup has a base of chicken broth with some fresh lemon juice and seasonings.  You can use whatever pasta you like, I threw in some tasty fresh pesto tortellini that we had on hand for a hearty dinner dish.  Enjoy!

Recipe: (serves 4)
Ingredients:
2 medium carrots, diced
1 medium leek, white and light green only, thoroughly washed and diced
1 tablespoon olive oil
1/2 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups low sodium chicken broth
2 cups water
juice of 1/2 a lemon
10-12 ounces tortellini pasta (or your favorite pasta)
2 cups fresh organic spinach leaves
salt & pepper to taste
Parmigiano Reggiano cheese, shredded

Directions:
1. Combine oil, carrots and leeks in large soup pot over medium high heat.  Once vegetables begin to soften, about 5 minutes, add thyme and poultry seasoning, stir to combine.
2. Add chicken broth and water to pot and bring up to a gentle boil.  Add lemon juice.
3. Add pasta and cook about 1 minute less than package instructions.  Add spinach leaves.  Season to taste with salt and pepper.  Serve in soup bowls topped with cheese and served with warm crusty bread.

Along side our bread we like to pour a small plate of delicious olive oil with a splash of balsamic vinegar for dipping.  This is what our dipping sauce looked like tonight.  :)

...click here for the recipe!

Spaghetti and Meatball Soup

This is a fun one for adults and kids alike! I adapted this recipe from a Rachael Ray cookbook, Cookin' Round the Clock. It's hearty and tasty and perfect for a cool fall evening. The best part is you can whip it together in just 30 minutes. It makes alot so plan for some yummy leftovers too.

Recipe: (serves 4-6)
Ingredients:

Meatballs
1 pound lean ground turkey
1/4 cup Egg Beater's (or one large egg)
1/3 cup Bread Crumbs
1/4 teaspoon Italian Seasoning
1/4 cup grated Parmigiano Reggiano
1/4 teaspoon grated nutmeg
dash of salt and black pepper

Soup
1 Tablespoon olive oil
3 carrots, peeled and diced
1 medium onion, diced
1 medium zucchini, chopped
1 small yellow potato, cubed
6 cups Low Sodium Chicken Broth
1 can (15oz) cannellini (white beans), rinsed and drained
1 can (15oz) diced tomatoes in their juices
1 small can (6 oz) tomato paste
2 cups water
1 cup (small handful) spaghetti pasta; (whole wheat or semolina), broken into 2 inch pieces
1/4 teaspoon crushed red pepper flakes, optional
Salt and pepper to taste

Directions:
1. Start the meatballs: Combine the turkey, Egg Beater's, bread crumbs, Italian Seasoning, cheese, nutmeg, salt and pepper in a bowl, break up meat with a potato masher and stir to combine, set aside.
2. For the soup: Heat a large soup pot over medium heat. Add olive oil, carrots, onions and zucchini, saute until they begin to soften, about 5 minutes. Add potatoes, chicken broth, beans, tomatoes, tomato paste and water to the pot. Cover and raise to high heat.
3. Start forming your meatballs. I like to use my small ice cream type scoop but a spoon and your hands will work great too.

When the soup boils, about 3 minutes, add meatballs directly to the pot slowly one at a time, don't stir them until they begin to brown to prevent them from falling apart. Gently run a wooden spoon along the bottom of the pot to prevent sticking.

4. Once meatballs are brown, about 5 minutes, Add in your pasta, stir soup gently. Simmer to cook the pasta and meat, about 6 minutes or until meatballs internal temperature reads 165'F.
5. Season with salt and pepper to taste, remove from the heat. Serve hot with warm crusty bread for mopping. ...click here for the recipe!

Penne with Saffron Infused Vegetables & Turkey

This is a hearty pasta dish I modified from one I saw on one of my favorite cooking shows. I used whole wheat pasta for extra fiber and protein. The seasonings are delicious and really resemble a sausage flavor without the sausage. My hubby suggested I call this one, "I can't believe it's not sausage". The "sauce" is one you create, not from a jar, and part of the layering of flavor comes from infusing some stock with Saffron. Don't skip this step as it really makes the whole dish. Enjoy!

Recipe: (Serves 4)
Ingredients:
2 1/4 cups chicken stock
big pinch of saffron threads (about 24 threads)
1 medium size firm eggplant, diced very finely into cubes
2 small zucchini, diced very finely into cubes
2 medium garden fresh tomatoes, diced finely into cubes
Salt and pepper
3 tablespoons extra virgin olive oil
1 pound ground turkey
1 teaspoon Italian Seasoning
3-4 cloves garlic, finely chopped
1 small onion, finely chopped
2 tablespoons fresh thyme leaves, finely chopped, or 1 tsp dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup fat free milk
1 pound short-cut pasta, whatever shape you like
Parmesan cheese for garnish
fresh basil for garnish, julienned

Directions:
1. Infuse your broth with the saffron; pour 1 1/2 cups of chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate the flavor. (It will turn a beautiful deep orange color)

2. Meanwhile, peel the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.

3. Place a large pot of water over high heat for the pasta.

4. Heat a large pan over medium-high heat and add the turkey and lightly brown while finely crumbling it into small bits with a wooden spoon. Season with Italian Seasoning, salt, pepper, garlic, onion, thyme and chili pepper flakes.

5. Squeeze any liquid from the eggplant, then stir it into the turkey. Add zucchini and tomatoes. Cook for about 10-12 minutes, stirring frequently until the vegetables are tender. Deglaze the pan with 1/4 cup chicken stock, stir a minute then add the reduced saffron-infused stock, about 1 cup. Stir in the milk and simmer over low heat while the pasta cooks.

6. Cook the pasta to al dente. Reserve 1/4 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding the liquid as necessary to combine. Toss for 1-2 minutes. Serve topped with freshly grated Parmesan cheese and some fresh basil for garnish. ...click here for the recipe!

Roasted Summer Vegetable Pasta

We're still trying to find ways to prepare zucchini and tomatoes from our garden. I decided to roast them in the oven along with some garlic and onion to really bring out their concentrated flavors. Garden fresh basil is the perfect tasty garnish.

Recipe: Serves 4
Ingredients
4 small zucchini squash, cubed
8-9 Roma tomatoes (about 4 cups), cubed and seeded
1 medium red onion, sliced
4 garlic cloves, chopped
2 Tablespoons olive oil
salt and pepper
1/2 teaspoon Italian Seasoning
8 ounces short pasta
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese, plus more for serving
1 cup fresh basil leaves, diced

Directions
1. Preheat oven to 450'F. Spread squash, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with olive oil, and lightly sprinkle with salt, pepper and Italian Seasoning; toss to coat.

2. Roast ~30 minutes until tender and golden. No need to turn them during cooking.

3. Bring a large pot of water to a boil. Add pasta, and cook per package instructions, drain. Add roasted vegetables to the pasta. Mix in the butter and Parmesan and stir to coat. Serve warm garnished with basil and Parmesan cheese. ...click here for the recipe!

Baked Ziti

Well a teething 7 month old has left me especially exhausted in the evenings and heading to bed when I can. He's doing better today and thus I'm back to share another recipe.

This is a comfort food dish that I lightened up a bit and this time I've included the recipe. You can use just about any pasta you wish, I used Rigatoni. I also like to make this with whole wheat pasta or try half regular pasta and half wheat pasta if you aren't ready to use all wheat. You can really customize this dish and make it your own. We are still harvesting zucchini from our garden! I think we must have harvested about 45 zucchini from our one plant this year! I love zucchini but it's getting harder to find new ways to prepare it, luckily we have family and friends who have been nice enough to take some off our hands. You can dice up just about any favorite vegetable and add it to this dish. Also, for a more substantial entrée you can add some ground turkey!

Recipe: (serves 8)
Ingredients:
16 ounces ziti pasta, or other short pasta
3 medium zucchini, cubed (or substitute your favorite vegetable)
3 medium vine ripe tomatoes, diced (or another fav veg)
1 cup part-skim low-fat ricotta cheese
1 large egg, lightly beaten
1/2 cup finely grated Parmesan
1 cup shredded part-skim Mozzarella
1 jar (24 ounces) of your favorite pasta sauce; or you can always use homemade (~3 1/2 cups)
*optional* 3/4 pound lean ground turkey, cooked until no longer pink and fat drained

Directions
1. Preheat oven to 425'F. Bring a large pot of water to a boil. Cook pasta until al dente, about 1 minute less than the package instructions; drain, drizzle with olive oil lightly to prevent sticking and set aside.

2. Combine vegetables in a saucepan over medium high heat, drizzle with 1 Tablespoon olive oil.

Sauté until tender and cooked through, remove from heat, set aside. *If adding meat, add the cooked meat to the vegetables, set aside.

3. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the Mozzarella

4. Spread about 1 cup of sauce in the bottom of a 2-quart casserole dish. Add 1/2 of the pasta and 1/2 of the vegetable (& meat) mixture. Divide the ricotta mixture in half and spread one half over the pasta and veggies using your fingers to dollop it around. Spread 1 cup of sauce over cheese layer. Repeat layers with remaining pasta, veggies (& meat), ricotta mixture and sauce. Sprinkle top with remaining 1/4 cup Parmesan and remaining Mozzarella.

5. Bake in a 425'F oven until cheese is melted and golden and sauce is bubbling, about 20-25 minutes. Serve with crusty bread and fresh green salad.

{Options}
To store in Refrigerator: Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to prepare, let casserole sit on counter top at room temperature for ~30 minutes before baking as above.

To Freeze: Prepare through step 4; cool to room temperature. Cover tightly with aluminum foil, and freeze up to one month. I suggest using a disposable container or lining your casserole dish with foil so that the casserole can be popped out once frozen solid, that way your dish isn't stranded in the freezer.

To Bake from Frozen: Preheat oven to 400'F. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in the refrigerator. Preheat oven to 400'F and bake, covered with foil, until center is warm, about 25 minutes. Uncover, and bake until top is browned, about 10-15 minutes more. Every oven is different and cooking times may vary. ...click here for the recipe!

Ravioli with Spinach, Tomatoes and Pancetta

This is a quick dinner idea. It's simply store bought fresh ravioli that has been glammed up with a tasty Italian sauce. Warm and comforting, savory and delicious, you'll feel like you're in Italy...well almost.

Recipe: (serves 4)
Ingredients
1-1 1/2 pounds cheese ravioli
4 ounces thinly sliced pancetta, chopped
4-5 medium tomatoes, seeded and diced (~2 cups)
(If you don't have fresh tomatoes use 1 (15-ounce) can diced tomatoes, drained)
2-3 tablespoons olive oil
salt & pepper to taste
3 cups fresh spinach leaves
1/2 cup basil, julienned
1 tablespoon butter
Parmesan cheese, grated for garnish

Directions
1. Bring a large pot of water to a boil.
2. In a large skillet over medium-high heat, cook the pancetta, stirring often until it reduces down about 7 minutes. Remove from the pan and let rest on a few paper towels to absorb the grease.
3. Add the ravioli to the boiling water and cook 1 minute less than the package instructions and drain out the cooking water.
4. To the skillet, add the tomatoes, olive oil and cook for ~2 minutes. Add the spinach and 1/4 cup of basil and cook until it wilts down, ~ 1 minute. Add the butter, ravioli and cooked pancetta and toss until coated and butter is melted. Salt and pepper to taste and serve hot, garnished with rest of the basil and some Parmesan cheese, along side a fresh green salad and warm crusty bread. ...click here for the recipe!

Garden Fresh Marinara Sauce

Our garden is bursting with tomatoes, but you can only make salsa so many times... Tonight we made a 30-minute marinara sauce that we put over semolina pasta. It turned out fantastic!

The recipe was made up on the fly- and with the distractions of a 6 month old and 3 year old. So I hope my transcription of the recipe is correct enough; here we go:

Recipe: (serves 4)
Ingredients:
3 tablespoons of extra virgin olive oil
1 small white onion, diced
3 cloves of garlic, minced
1 cup of Crimini mushrooms, sliced
1/2 medium red bell pepper, diced
9 medium tomatoes diced and seeded (I used 4 Roma tomatoes and 5 early girls)
3 oz of organic tomato paste
1/4 cup of water
1 tablespoon of white wine vinegar
1/4 teaspoon sea salt (or to taste)
1/2 teaspoon of freshly ground black pepper
1 teaspoon of Italian seasoning
1/8 teaspoon of garlic powder
1/8 teaspoon red pepper flakes

1. Heat a large wide sauce pan on med-high. Add olive oil, onion, garlic, mushrooms and bell pepper. Sauté for 5 minutes.

2. Add tomatoes, tomato paste, water, vinegar, salt and pepper to taste, Italian seasoning, garlic powder and red pepper flakes. Cook until tomatoes break down (~10 minutes) then cover and simmer on low for 10-15 minutes. Stir occasionally. Serve hot over pasta with some Parmesan cheese.

Enjoy!
- J (Dad) ...click here for the recipe!

Stuffed Peppers

I would like to say thanks to you all for the great words of encouragement and comments (on & off the blog). This has been a fun project for us and your feedback helps keep us inspired!  Please don't be afraid to comment here, that way everyone can benefit from your ideas and our Q&A. 

Okay, so here's tonights dinner...yummo!

These peppers are tasty and pretty. I added ground turkey to step this up to an entrée. It's a great way to use up all that zucchini we have, grating it is a fun and a fast way to incorporate into this dish. We are harvesting 2-3 zucchini from our garden every day! The only thing I may change for next time is to try adding a little grated Mozzarella cheese to the filling to make it more decadent, maybe 1/2 cup, try it and let me know!

Start with some beautiful bell peppers; 

red, orange or yellow work best as they are sweeter.

Recipe: (4-6 servings)
Ingredients:
1 (15 ounce) can diced tomatoes
2-3 fresh from the vine tomatoes, diced (if you don't have fresh tomatoes, just add another 15oz can and drain them)
2 medium zucchini, grated (use your cheese grater)
1/4 cup chopped fresh basil, plus more for garnish
1/2 grated Parmesan cheese, plus more for sprinkling
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken broth
1 cup orzo pasta or other tiny pasta
1/2-3/4 pound lean ground turkey (*for vegetarian, omit the turkey, use 1 1/2cups of orzo and use vegetable broth!)
6 good-sized bell peppers (red, yellow or orange)

Directions:
Preheat oven to 400'F
1. Combine tomatoes, zucchini, basil, cheese, olive oil, garlic and all spices in a large bowl, stir together.

2. Brown the turkey in a saucepan, breaking it up with a wooden spoon until cooked through and no longer pink, set aside.
3. Partially cook the orzo in the chicken broth over medium high heat for 5 minutes. Save the broth! Drain the orzo, be sure to reserve the broth! Add the orzo and cooked turkey to the large bowl of vegetables and stir to combine, season to taste.
4. Prepare a 9x13 baking dish by pouring the warm chicken broth in the bottom to allow the peppers to steam in the oven. Cut the tops off the peppers and remove the seeds being careful to keep them whole as they will be the vessels for our yummy stuffing. You can trim a small amount off the bottoms to help them stand up in the dish, don't cut all the way through.
5. Scoop the meat mix into the peppers and place them in the baking dish with the warm broth (~1/2inch of broth). Cover with foil and bake for 45 minutes. Then uncover and sprinkle with cheese, continue baking until the cheese is melted, ~15 minutes. Remove from the oven, garnish with basil and serve with a fresh green salad! ...click here for the recipe!

Chicken-Orzo Salad with Goat Cheese

This is a delicious and light summer dinner.  The goat cheese made it extra yummy and decadent.  It is a recipe from Cooking Light (Click here for the recipe) and can be made ahead and served at room temperature, super easy.  There's fresh basil and oregano from our garden, which brings an extra fresh brightness to the salad.  Delish!  I substituted fresh organic spinach for the arugula. ...click here for the recipe!

Pasta Dinner

Whole Wheat Spaghetti with spicy Chicken Sausage and sautéed bell pepper, eggplant and mushrooms with some fresh spinach leaves thrown in at the end until just wilted.  A quick one-pot dinner. ...click here for the recipe!

Basil Parmesan Orzo

Basil Parmesan Orzo is a yummy side dish.  Served along side grilled chicken with avocado and a super-sized green salad. ...click here for the recipe!