Category: New Menu Monday

New recipes every Monday

Monday Menu: Harvest Recipes

The tomatoes have been coming in fast this week, so it seemed like a good time to make a nice, fresh sauce with some of them. I also had some ricotta and mozzarella in the freezer. Time to revisit Skillet Lasagna.

counter full of garden ripe tomatoes

Fresh from the garden ingredients elevate this easy weeknight dinner menu.  On the board tonight:

MENU
Skillet Lasagna
Patty Squash Sauté
Italian Bread
Peaches

Skillet Lasagna

  • 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
  • 1 lb lean ground beef (omit or substitute mushrooms to make vegetarian)
  • ½ onion, chopped
  • ½ green pepper chopped
  • 1 tsp basil, crushed
  • 1 tsp oregano, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 carrot, diced
  • 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
  • 6 oz can tomato paste
  • 4 oz ricotta cheese
  • 1 cup fresh spinach leaves, chopped
  • 4 oz mozzarella cheese, shredded
  • 2 oz grated parmesan

skillet
saucepan

In the saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), and drain well.

Meanwhile, in the skillet, brown beef, onion & pepper. Add spices, garlic, carrot, and sauté for 1 minute.  Add sauce and paste, stirring well into the meat mixture.

Add pasta, stirring gently to mix. 

Continue reading Monday Menu: Harvest Recipes

Monday Menu: Garden Fresh Recipes

My garden is doing okay this summer, but not spectacular. So, while I have a counter full of tomatoes, not really enough to worry about freezing this year. But I still need to them up. So I made two tomato-heavy recipes this weekend. Salsa and salad.

 

tomatoes, cucumbers, onions and green pepper chopped on a cutting board

I had one lone cucumber in the garden this week, so of course it was time for a summer staple.

Continue reading Monday Menu: Garden Fresh Recipes

Monday Menu: A Summer Favorite

Revisiting a summer favorite:

Pasta Caprese

  • 9 oz linguine or fettuccine
  • 2 -3 large tomatoes, diced
  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh basil, chopped
  • 1 tsp crushed garlic
  • 6 oz cubed mozzarella
  • salt & pepper to taste

saucepan and large serving dish

Prepare pasta according to package directions. While it’s cooking, mix the remaining ingredients together. Drain pasta completely (dab with paper towels, if necessary) then add to tomato mixture. Let sit for 10-15 minutes to let flavors blend. Serve warm or you can refrigerate and serve cold.

I use a fairly expensive mozzarella for this dish because it’s softer, tastier, and absorbs more flavors. Any locally produced mozzarella would work. Also, my local farmers’ market has a pasta vendor, who hand-makes many flavors of pasta. This dish works very well with flavored pastas – fire-roasted chili, lemon pepper, tomato basil, red bell pepper – the list goes on. You can also change up the cheese to a Queso Blanco (again, use a fairly expensive or locally produced one), use cilantro instead of basil, and use a chili-flavored pasta for a whole new dish. The possibilities are endless.