Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR


Ingredients:

• 1 15-ounce container creamy whole-milk ricotta cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
• 2 stalks celery with leaves, chopped
• 1/2 cup chopped carrot
• 10 large fresh sage leaves, snipped
• 1 tablespoon fresh Italian parsley leaves, snipped
• 2 medium onions (about 1 cup), chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 large cloves, garlic
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
• 1 pound penne rigate or bucatini pasta
• 6 quarts boiling salted water

Instructions:

1. Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
2. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
3. Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
4. Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Ham and Cheese on Rye Bread Salad

Inspiration:
Food & Wine

Ingredients:

• 4 slices of seeded rye bread, cut into 1-by- 1/2-inch batons
• 1/4 cup plus 1 tablespoon canola oil
• 3 tablespoons grainy mustard
• 3 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• Freshly ground pepper
• 1 cup chopped celery (3 ribs)
• 1 pound thickly sliced smoked ham, cut into 1-by- 1/2-inch batons
• 6 ounces Gruyère cheese, coarsely shredded (2 cups)
• 1/4 cup snipped chives

Instructions:

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil. Bake for 15 minutes, stirring once, until lightly toasted. Let cool.
2. In a large bowl, whisk the mustard with the mayonnaise and vinegar. Gradually whisk in the remaining 3 tablespoons of oil and season with pepper. Add the celery, ham, cheese, chives and the rye bread croutons, toss well and serve.

Recipe Notes: In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.


My Notes: I loved the combination of flavors and textures, and it tasted different than anything I have had recently. Delicious. I used pumpernickel cocktail bread as I had some in the freezer. This tasted much better when the bread was still slightly warm from the oven; later, it was basically dry rye croutons.


Liz's Rating: 9.5/10
Tim's Rating: 9/10

Cheesy Acorn Squash

Inspiration:
allrecipes.com
as well as acorn squash from our CSA

Ingredients:

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• Optional: sliced fresh mushrooms or chopped parsley
  

Instructions:

1. Preheat oven to 350 degrees.
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent.
   
4. Stir in mushrooms; cook 2 to 3 minutes more.
   
5. Sprinkle with salt, pepper, and parsley.
   
6. Divide mixture in half, spoon into the squash and cover.
7. Cook 15 minutes in the preheated oven.
   
8. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Notes: It would be easy to prepare this ahead of time. Microwave the squash and then refrigerate. Chop the celery and onions, and then refrigerate. From there, it will take just a few minutes to throw this together. I suggest serving it with rice pilaf.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Moosewood's Apple-Celery En Bleu

Inspiration:
The first fresh apples of the season!
and
Moosewood Restaurant Cooks at Home

Ingredients:

• 1 sweet, crunchy apple (Empire, Mutsu, or I used Zesta)
  
• 2-3 celery stalks
• 1/3 cup crumbled blue or Roquefort Cheese
• 2 servings of salad greens
• 1 Tbsp balsamic vinegar or fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp honey
• Salt and ground black pepper to taste

Instructions:

1. Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl.
2. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey.
3. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Tim's Note: Don't pair with shiraz wine. The flavors don't complement each other. :)

Liz's Rating: 8/10
Tim's Rating: 8/10

Egg Salad with Radishes and Scallions

Inspiration:
A recipe from our CSA's newsletter. (Our farmer's wife is a chef.)

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 medium scallion, sliced thin
• 1 tablespoon minced fresh dill
• 1/2 medium stalk celery, chopped fine (about 3 tablespoons)
• 3 medium radishes, minced (about 3 tablespoons)
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon table salt
• ground black pepper
  

Instructions:

1. Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of water (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
2. Mix all ingredients together in medium bowl, including pepper to taste. Serve.

Recipe Notes: Can be covered and refrigerated overnight.

Liz's Rating: 9/10

Vegan Bean Soup

Inspiration:
Too many carbs in Italy, and this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans kidney beans
• 1 pound (16 ounces) frozen whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

Instructions:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes: You can skip the blending in step 2 if you don't care about the consistency. Still tastes good!

Tim's Rating: 9/10 ("I like the spice.")
Liz's Rating: 8/10

Spicy Garlic Wings with Blue Cheese Dip

Inspiration:
My love for Buffalo Wild Wings' Spicy Garlic Wings
This sauce recipe
These wing and blue cheese recipes


Spicy Garlic Wing Sauce:
Makes 1 1/2 cups

Ingredients:

• 1 cup Frank's cayenne pepper
• 1/3 cup vegetable oil
• 1 teaspoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Worcestershire sauce
• 1 egg yolk
• 2 teaspoons water
• 2 teaspoons cornstarch

Instructions:

1. Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
2. While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved.
   
3. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating.
   
4. Cover sauce and chill until needed.

_______________
Baked Buffalo Wings:

Ingredients:

• 2 lbs chicken wings (about 12 wings)

Instructions:

1. Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.
2. Pour all but 2 tablespoons of the sauce over the chicken pieces in the plastic bag. (Reserve sauce for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
3. Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.
   

___________

Blue Cheese Dip:

Ingredients:

• 1/2 cup sour cream
  
• 1/2 cup crumbled blue cheese
  
• 1/2 cup mayonnaise
  
• 1 Tbsp white wine vinegar or white vinegar
  
• 1 clove garlic, minced

Instructions:

1. Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.
2. Serve with wings and celery sticks.
   

Notes: I was not impressed with the baked buffalo wings. The skin was not crispy. Since I don't want to buy a deep fryer, I probably won't make wings again at home. The wing sauce was delicious, and I will definitely try it with another recipe in the future. The blue cheese dip was so good-- would be a delicious salad dressing too.

Tim's Ratings: Wing Sauce: 9/10; Wings: 7/10; Blue Cheese Dip: 9/10
Liz's Ratings: Wing Sauce: 9.5/10; Wings: 6/10; Blue Cheese Dip: 10/10
Mom's Rating: Blue Cheese Dip: 10/10

Hamburger Soup

Inspiration:
Lots of ground beef from Batalden Farms in my freezer!

Ingredients:

• 1 lb. ground beef
• 6 cups beef broth
• 1/4 cup tomato paste
• 2 stalks celery, chopped
• 16 oz. frozen corn
• 1/2 large onion, chopped
• 1 14-0z. can diced tomatoes
• 1 teaspoon salt

Instructions:

1. In large chef's pan or pot, brown ground beef and drain.
2. Add remaining ingredients and mix. Bring to a boil, then reduce heat and simmer for 1.5 hours.

Notes: Very quick and easy, aside from the time it takes to simmer.

Tim's Rating: 8/10 ("It's good but I like chili better.")
Liz's Rating: 8.5/10

Tuna Melts

Inspiration:
www.allrecipes.com

Ingredients:

• 10 ounces of tuna in packets
  
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices bread
• 8 slices ripe tomato
• 8 slices swiss or cheddar cheese
• paprika, for garnish

Instructions:

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Tim's Rating: 8/10
Liz's Rating: 7.5/10

Kowalski's Cherry Chicken Pasta Salad

Inspiration:
A favorite dish at D'Amico and Sons deli, and a recipe found at Kowalski's market.

Ingredients:

• 1 (16 oz.) box rigatoni pasta
• 1 lb. cooked chicken breast, diced
• 1 (8-9 oz.) pkg. dried cherries
• 3/4 cup chopped sweet yellow onion
• 3/4 cup chopped celery
• 2 cups mayonnaise
• 2 tbs. Dijon mustard
• 1/4 cup baker's sugar
• 2 tsp. salt
• 1/2 tsp. cracked black pepper
• 1/2 tsp. poppy seeds
• 1 cup toasted almonds, divided

Instructions:

1. Prepare pasta according to package directions; rinse with cold water and drain.
2. In large bowl, combine pasta, chicken, cherries, onion and celery.
3. In small bowl, combine mayonnaise, mustard, sugar, salt, pepper and poppy seeds until thoroughly combined.
4. Stir salad dressing into salad ingredients along with 3/4 cup almonds; top with remaining almonds.

Notes: Next time I will decrease the mayonnaise to 1 1/2 cups.

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Cheesy Hash Brown Casserole

Inspiration: Easter traditions and the Kettle Moraine Curling Club's "Hot Off the Ice" cookbook

Ingredients:

• 2 lbs frozen hash browns, thawed
• 1/2 cup chopped onion
• 2 cups grated cheddar cheese
• 1 can cream of chicken (or celery) soup
• 1 pint sour cream
• 1/2 c butter, melted (divided)
• 5 cups crushed corn flakes
  

Instructions:

1. Mix hash browns, onion, cheese, soup, sour cream, and 1/4 cup melted butter.
2. Place in 9*13" pan.
3. Mix remaining 1/4 cup butter with corn flaxes and layer over potato mixture.
4. Bake covered in 350 degree oven for 30 minutes.
5. Uncover and bake 15 minutes longer.
   

Tim's Rating: 10/10
Liz's Rating: 7/10

Slow Cooker Pot Roast

Inspiration:
A need for a quick dinner after a long weekend of travel

Ingredients:

• 2-2.5 pound chuck roast
• Olive oil
  
• Montreal Steak Seasoning
• 2 carrots
• 2 russet potatoes
• 3 stalks celery

Instructions:

1. Heat a skillet on high. Coat with olive oil.
2. Liberally coat the roast with seasoning.
3. Sear the meat, browning on all sides.
4. Cut potatoes, carrots, and celery into large chunks.
5. Layer potatoes, carrots, roast, and celery into slow cooker.
6. Cook 10 hours on low.
7. Serve with a green salad.
   

Tim's Rating: 9/10
Liz's Rating: 8/10

Split Pea Soup with Kielbasa

Inspiration: allrecipes.com

Ingredients:

• 1 pound dried split peas
• 10 cups water
• 1 pound kielbasa, sliced
• 1 Tablespoon Penzey's chicken soup base
  
• 2 carrots, chopped
  
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves

Instructions:

1. In a 5 quart slow cooker, combine the peas, water, kielbasa, bouillon, carrot, celery, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours.
   
3. Remove bay leaves before ladling into bowls.

Tim's rating: 8/10
Liz's rating: 5/10

Notes: Next time I think I will brown the kielbasa slices prior to adding them to the slow cooker.

Curried Chicken Pasta Salad

Inspiration:
allrecipes.com

Ingredients:

• 2 cups whole wheat corkscrew pasta
• 2 cups chopped poached chicken breast meat
• 3/4 cup diced celery
• 1 1/2 cups seedless green grapes, halved
• salt to taste
• 1/4 teaspoon ground white pepper
• 1/3 cup mayonnaise
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 2 tablespoons red wine or rice vinegar
• 1 tablespoon white sugar

Instructions:

1. Bring a large pot of lightly salted water to a boil.
   
2. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
4. In a small bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
5. Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

Tim's Rating: 6/10
Liz's Rating: 7/10

Vegetable Barley Soup

Inspiration:
allrecipes.com

Ingredients:

• 3 quarts vegetable or beef broth
• 3/4 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 8 ounces baby Portabella mushrooms
  
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Instructions:

1. Pour the broth into a large pot. Add the barley, carrots, celery, tomatoes, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.
   
2. Bring to a boil, then cover and simmer over medium-low heat for 70 minutes.
   
3. Add the mushrooms and simmer 20 additional minutes.
4. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Tim's Rating: 8/10
Liz's Rating: 7/10

Ribollita

(not my photo)

Inspiration:
Cold-Weather Cooking

Ingredients:

• 1/4 cup plus 2 Tbsp olive oil
• 1 large onion, minced
• 3 cloves garlic, minced
• 4 carrots, peeled and minced
• 4 ribs celery, minced
• 1 cup minced fresh parsley
• 2 tsp dried thyme
• 2 large potatoes, peeled and cut into 1/2-inch chunks
• 3 small zucchini, thinly sliced
• 1 small head green cabbage, shredded
• 1 can (28 ounces) plum tomatoes, undrained
• 8 ounces beet greens or Swiss chard, trimmed and coarsely chopped
• 10 ounces fresh or frozen spinach, coarsely chopped
• 2 1/2 quarts chicken (or vegetable) broth
• 2 cups red wine
• 1 cup canned cannellini beans, drained
• Salt and freshly ground black pepper to taste
• 8 slices (each 1 inch thick) stale French or Italian bread
• 1 1/2 cups freshly grated Parmesan cheese
• Garnishes: olive oil, freshly grated Parmesan cheese, minced scallions

Instructions:

1. The day before serving, heat the olive oil over medium-high heat in a large stockpot.
   
2. Add the onion, garlic, carrots, celery, parsley, and thyme. Saute 15 minutes, stirring frequently.
3. Add the potatoes, zucchini, cabbage, tomatoes, beet greens, and spinach; toss to combine with the other vegetables.
4. Stir in the chicken (or vegetable) broth and red wine.
5. Simmer the soup uncovered until the vegetables are very tender, 1 1/4 to 1 1/2 hours.
6. Fifteen minutes before the soup is done, stir in cannellini beans and season to taste with salt and pepper.
7. Ladle one-third of the soup into a clean stockpot. Cover with 4 slices of the bread and 3/4 cup Parmesan. Cover the bread layer with another third of the soup. Make a layer of the remaining bread and 3/4 cup Parmesan. Cover with the remaining soup. Refrigerate overnight.
8. About 30 minutes before serving, reheat the soup over medium heat, stirring frequently, until hot.
   
9. Ladle the soup into large soup bowls and garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of Parmesan and scallions. Serve at once.
   

Tim's Rating: 9/10
Liz's Rating: 10/10

Beef Barley Stew

(not my photo)

Inspiration:
allrecipes.com

Ingredients:

• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1 tablespoon olive oil
• 2 cups sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic cloves, minced
• 2 cups sliced baby portobello mushrooms
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup water
• 1 cup dry red wine
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup uncooked medium pearl barley
• 1/4 cup all-purpose flour
• 1/3 cup cold water
• 1 tablespoon balsamic vinegar
• Minced fresh parsley

Instructions:

1. In a Dutch oven, cook beef in oil until meat is no longer pink.
   
2. Add the carrots, onion, celery and garlic; cook for 5 minutes.
   
3. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
4. Bring to a boil.
   
5. Reduce heat; cover and simmer for 1 hour.
   
6. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
7. Combine flour and cold water until smooth. Gradually stir into pan.
   
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
9. Remove from the heat. Discard bay leaves.
   
10. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley.

Tim's Rating: 7/10
Liz's Rating: 6/10