Archive for the ‘Lunch’ Category

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Fig, Goat Cheese and Prosciutto Sandwich

August 19, 2019

We were looking for a new sandwich around our house: one that would be yummy in our work lunches and excellent for summer picnics. This one is great and holds up well when transported. Try mixing and matching cheese and meats to find your favorite combination.

20190716 Fig Prosciutto Sandwich

You will need:

  • One baguette, cut in three pieces and then sliced in half
  • Fig preserves
  • Your favorite soft goat cheese (we used an herbed goat cheese)
  • 6 oz prosciutto
  • Arugula

Then you will…

  1. Spread a thin layer of fig preserves on the top half of the baguette.
  2. Spread goat cheese on the bottom half of the baguette.
  3. Lay some of the prosciutto on top of the goat cheese.
  4. Add a handful of arugula.
  5. Wrap up the sandwich and enjoy!
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Ham and Cheese Snack Pinwheels

January 29, 2019

Need a fun afternoon snack? A tasty lunch treat? A great party app? Check these out! You can make them ahead of time and then pop them in the oven, which makes them even more convenient.

20181222 Ham and Cheese Wheels 01

You will need:

  • 1 rectangular refrigerated pizza dough
  • 8 slices of thin sliced black forest ham
  • 8 slices of swiss cheese
  • 4 T unsalted butter
  • 3 T Dijon mustard
  • 2 T brown sugar
  • 1/2 t pepper

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Unroll the pizza dough.
  3. Lay the ham on top to cover the dough.
  4. Lay the cheese on top of the ham.
  5. Roll it up so you have a long tube.
  6. Cut into 12 slices.
  7. Lay the slices in the prepared baking dish, cut side facing up.
  8. In a small bowl, melt the butter.
  9. Mix in the mustard, brown sugar, and pepper.
  10. Spread the mustard sauce on top of the pinwheels.
  11. Bake 12 to 17 minutes, or until cooked through and golden.
  12. Allow to cool for 5 minutes before serving.
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One Pot Mac n Cheese

October 4, 2018

20180908 One Pot Mac

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

  • 1 lb elbow or pipette noodles
  • 5 c milk
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 8 oz pureed carrot baby food
  • 4 oz pureed pumpkin baby food
  • 1 T Dijon mustard
  • 4 c freshly shredded cheddar
  • Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

  1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
  2. Bring to a light boil over medium heat, stirring frequently.
  3. Allow to cook until the pasta is just tender, another 5-6 minutes.
  4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
  5. Serve hot with crispy fried onions sprinkled on top!
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Pizza Pockets

August 28, 2018

20180721 Pizza Pockets 02

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

  • 2 packages (8 oz each) crescent rolls
  • 1/2 c pizza sauce
  • 8 mozzarella cheese sticks, cut into two shorter halves
  • 2 T unsalted butter
  • 1/2 t garlic powder
  • 1/2 t oregano

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Unroll the crescents.
  3. Spread a spoonful of pizza sauce on the wide end of the crescent.
  4. Place one half piece of cheese on each spoonful of sauce.
  5. Wrap the dough around the sauce and cheese.
  6. Place each dough bundle, seam side down, on the prepared baking sheet.
  7. Put the butter in a small, microwave-safe bowl.
  8. Melt by heating in the microwave, roughly 30 seconds.
  9. Mix in the garlic powder and oregano.
  10. Brush the seasoned butter on top of the dough bundles.
  11. Bake for 10-12 minutes, or until puffed up and golden.
  12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.

20180721 Pizza Pockets 01

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Deep Dish Pizza

March 18, 2016

20160311 Deep Dish 01

Not everyone likes deep dish pizza, but if you have a taste for it, try this one out. It’s full of yummy crust, sauce and cheese plus whatever your favorite toppings are.

You will need:

  • 3/4 c warm water
  • 1 1/4 t yeast
  • 1/2 t sugar
  • 1/4 t salt
  • 1/4 t red pepper flakes
  • 1/4 t garlic powder
  • 1/4 c olive oil
  • 2 c flour
  • 2 T unsalted butter
  • 3 cloves garlic, peeled and minced
  • 1/2 yellow onion, diced
  • 1/4 t red pepper flakes
  • 1 t dried basil
  • 1 t dried oregano
  • 1 can (28 oz) crushed tomato
  • Salt and pepper, to taste
  • 2 c mozzarella, shredded
  • 1 c Parmesan, shredded
  • Any desired toppings (we used some sauteed mushrooms, peppers and onions)

Then you will…

  1. In a large mixing bowl, combine the warm water with the yeast. Allow to proof for 5 minutes.
  2. Mix in the sugar, salt, red pepper flakes, garlic powder and olive oil.
  3. Gradually mix in the flour until the dough pulls away from the sides of the bowl.
  4. Turn the dough out onto a floured surface and knead 5 minutes until smooth.
  5. Grease a large mixing bowl. Place the dough in the bowl and turn until oiled on all sides.
  6. Cover with a warm damp cloth or plastic wrap. Allow the dough to rise until doubled, roughly 1 1/2 hours.
  7. In a medium saucepan, melt the butter over medium heat.
  8. Add the garlic and onion and allow to cook for 5 minutes, until they start to soften.
  9. Stir in red pepper flakes, basil and oregano. Allow to cook for 2 minutes, until fragrant.
  10. Stir in the crushed tomato. Allow to simmer and reduce by a third, roughly 20-25 minutes.
  11. Season with salt and pepper to taste.
  12. Preheat your oven to 475.
  13. Press the dough into a well seasoned skillet that is 10 to 12 inches wide. Press the dough 1 1/5 to 2 inches up the side.
  14. Let rest for 5 minutes.
  15. Spread 1 1/2 cups of the mozzarella and 3/4 c of the Parmesan on the dough.
  16. Add any toppings you want.
  17. Spread with sauce and top with remaining cheese.
  18. Bake for 30 minutes, or until the dough is golden and cheese is golden and bubbly.
  19. Allow to cool at least 10 minutes before serving to friends and family.

20160311 Deep Dish 03

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Slow Cooker White Bean and Sausage Cassoulet

January 25, 2016

This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.

Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.

20160107 Cassoulet

You will need:

  • 1 lb sausage, uncased (I used mild Italian)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
  • 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
  • 3 c low-sodium chicken stock
  • 3 t fresh thyme, de-stemmed and roughly chopped
  • 1 Parmesan rind (optional)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
  2. Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
  3. Mix in the white beans, diced tomato, chicken stock and thyme.
  4. Add the Parmesan rind if using.
  5. Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread and your favorite salad.
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