Pangritata

Serves One

Pangritata:

* 2 tablespoons olive oil
* 1/3 cup fresh or stale coarse breadcrumbs
* 2 teaspoons minced fresh rosemary leaves
* zest from half a lemon

1. Heat 2 T olive oil in a large skillet over medium-high heat. Ask a question about this step.
2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes. Ask a question about this step.
3. Add the rosemary, immediately remove from heat and allow to cool. Ask a question about this step.
4. Mix in lemon zest and set aside. Ask a question about this step.

Spaghetti and Eggs:

* 4 ounces spaghetti
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 2 cloves garlic, minced
* 2 large eggs
* 2 tablespoons chopped Italian parsley
* 1 teaspoon small capers, drained
* freshly ground black pepper, to taste
* 1/4 cup grated Pecorino Romano cheese

1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.) Ask a question about this step.
2. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat. Ask a question about this step.
3. Add the garlic and immediately break the eggs into the skillet. Ask a question about this step.
4. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny. Ask a question about this step.
5. Drain the pasta well, reserving ½ c of the cooking liquid. Ask a question about this step.
6. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid. Ask a question about this step.
7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.

Baked Macaroni and Cheese

Baked Macaroni & Cheese

Ingredients
1 - 16 oz.pkg. macaroni elbow noodles
Approximately 1/2 cup of margarine
Approximately 1/2 cup of flour
Several pinches of dry mustard
4 cups of shredded sharp cheddar cheese (I use a variety of cheeses… have fun with it!)
5 cups of whole milk
1 block of extra sharp cheddar cheese
Pinch of black pepper
1 egg (uncooked)
Touch of paprika

Directions
Cook pasta according to package instructions. Heat oven to 375 degrees. In a large saucepan melt margarine, flour, pepper and dry mustard. Stir until thickened. Reduce heat to very low and add milk and shredded cheeses. Heat until begins to boil. Remove from heat. Add macaroni to baking dish and stir in egg. Add cheese sauce and stir. Cut up several pieces of cheese from the block and add to macaroni in baking dish. Thinly slice the rest of the block of cheese and layer on top. Sprinkle with paprika to taste. Bake for 35 minutes or until bubbly. Enjoy!

Remember… this is southern cuisine (soul food)… which means it must be made with love! It may take a few tries before it's what you want it to be, but keep trying!

Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

10 servings
Active Time: 30 minutes
Total Time: 2 hours


* 8 ounces whole-wheat lasagna noodles
* 1 pound vegetarian sausage, crumbled
* 4 cups sliced mushrooms, (10 ounces)
* 1/4 cup water
* 1 pound frozen spinach, thawed
* 1 28-ounce can crushed tomatoes, preferably chunky
* 1/4 cup chopped fresh basil
* 1/4 teaspoon salt
* Freshly ground pepper, to taste
* 1 pound part-skim ricotta cheese, (2 cups)
* 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until warmed through, about 2 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

Buffalo Chicken Casserole

Buffalo Chicken Casserole

8 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours


* 12 ounces whole-wheat elbow noodles
* 2 tablespoons canola oil
* 3 medium carrots, sliced
* 3 medium stalks celery, sliced
* 1 large onion, chopped
* 1 tablespoon minced garlic
* 2 lbs MSF Chicken Strips or Chicken Grillers, cut into 1" cubes
* 1/3 cup cornstarch
* 4 cups low-fat milk
* 1/8 teaspoon salt
* 1/2 cup hot sauce, preferably Frank’s RedHot
* 1 1/4 cup crumbled blue cheese (about 4 ounces)

Preparation

1. Preheat oven to 400°F.
2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
3. Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook til warm, 3-5 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.
4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
5. Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

* Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400°F for 45 minutes.

Greek Style Orzo Soup

Ingredients

* 6 ounces burger crumbles
* 1 1/2 teaspoons olive oil
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon ground cinnamon
* 1/2 teaspoon crumbled dried rosemary, or oregano
* 1/4 teaspoon crushed red pepper, (optional)
* 1 14-ounce can whole tomatoes, undrained
* 2 tablespoons chopped, pitted black olives
* Salt & freshly ground black pepper, to taste
* 12 ounces orzo
* 1/4 cup crumbled feta cheese


Preparation

1. Put a large pot of salted water on to boil.
2. Cook 'beef' in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes.
3. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if using; cook, stirring, until fragrant, about 1 minute more. Add beef.
4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.
5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.

Gnocchi with Tomatoes & Watercress

Ingredients

* 2 ounces veggie bacon, chopped
* 3 cloves garlic, minced
* 2 large tomatoes, chopped
* 1/2 teaspoon sugar
* 1/4 teaspoon crushed red pepper
* 2 teaspoons red-wine vinegar
* 1/4 teaspoon salt
* 1 pound gnocchi
* 4 ounces watercress,tough stems removed,coarsely chopped (6 cups packed)
* 1/3 cup freshly grated Parmesan cheese


Preparation

1. Put a large pan of water on to boil.
2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
3. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Macaroni and Cheese Cupcakes

Macaroni and Cheese Cupcakes

* 8 ounces elbow macaroni
* 2 cups shredded cheddar cheese, plus a little more for garnish
* 2 eggs
* 1 cup milk
* Salt and pepper

Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners.
Cook the macaroni until done. Drain and immediately return to pot.
Add cheese and stir briefly until almost melting.
Beat eggs into milk, and then pour mixture into macaroni. Mix well.
Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

Lasagna Cupcakes

Lasagna Cupcakes

* One cup of your favorite pasta sauce
* 1 lb hamburger meat -- I'm using 3 Boca burgers and 2MSF Sausage patties
* 18 wonton wrappers
* 8 ounces mozzarella cheese , grated -- I'm using Italian blend
* 3 ounces parmesan cheese , grated
* 4 ounces ricotta cheese

1. Preheat oven to 375 degrees and spray muffin tin with Pam
2. Cook hamburger meat, season to taste, drain.
3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5. Bake until the lasagnas are nicely browned, about 20 minutes.
6. 6. Let cool in the pan for 5 minutes, then run knife around the edge to remove from pan. Serve at once.


I'm also going to use this as a base for Mexican lasagna and my chicken lasagna and of course there are 1000 other variations, too.

Orzo Risotto

Here we go again. Another base recipe just waiting for your own special touch! Orzo will stand up a little better than the regular arborio rice. It won't get gummy and mushy if you use too much broth. Enjoy!



ORZO RISOTTO

2 Tbsp olive oil
1 small onion, minced
4 cloves, garlic, minced
3 cups vegetable broth
1 1/2 cups orzo
1/4 cup parmesan cheeses
1/2 cup minced parsley
*For smaller portions, substitute 1 cup orzo and 2 cups broth

DIRECTIONS
Saute onion and garlic in oil.
In separate pan, heat stock to boiling.
Add orzo to onions, stir, then add to boiling stock.
Cook covered over medium low heat, stirring every few minutes til liquid is absorbed and pasta tender (about 15 min)
Can add up to 1/2 cup more broth if needed.
Stir in cheese and parsley.

Spaghetti with fried eggs

So strange and yummy sounding, I just had to try it. DELICIOUS!! And using it as a base recipe, the options are endless. Add veggie bacon,or sun-dried tomatoes or asparagus or mushrooms. YUMM!!!



Spaghetti with fried eggs

* Salt
* 1/2 pound thin spaghetti
* 6 tablespoons extra virgin olive oil or lard
* 2 large cloves garlic, lightly smashed and peeled
* 4 eggs
* Freshly ground black pepper
* Freshly grated Parmesan or pecorino cheese, optional

Preparation

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Serving Size

Time: 20 minutes. Yield: 2 or 3 servings.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

Ingredients:
1 lb cut-up veggie chicken of choice
2 Tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 green pepper, diced 4-ounce can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
1 (10-oz) can green chili enchilada sauce
1 (10-oz) can red enchilada sauce 1 can large black olives, sliced 1 cup sour cream
1- 1/2 cups shredded cheese 13.25 oz box penne (or desired pasta)

Directions:
1. Cut chicken breasts into bite-sized cubes, salt and pepper to taste. Combine chicken and onion and cook in a large skillet with 2 tbsp of oil until done.
2. Bring a large pot of water to a boil. Cook the pasta until tender.
3. While the pasta is cooking, add the garlic and green pepper to chicken and onion. Cook for another 2 minutes, until pepper is barely tender. Add the green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
4. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, and green onions.

Margarita Mac and Cheese

Margarita Mac and Cheese

6 to 7 ounces elbow macaroni
1 tsp salt
1/4 tsp pepper
1 tsp dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)
2-3 cups mozzarella cheese
1 can diced tomatoes, drained.

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.

Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.

Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

Veggie Lasagna Rolls

Veggie Lasagna Rolls

10 lasagna noodles
1 egg
1 pound ricotta
1-1/2 cups fresh mozzarella
1/2 cup Parmesan
1 cup veggies, finely chopped (spinach, mushrooms, zucchini, tomatoes)
1/4 cup chopped fresh parsley
Garlic salt and pepper to taste
2 cups tomato sauce


1. Cook lasagna noodles according to package directions. Drain.
2. Preheat oven to 350 degrees F.
3. In a large bowl combine egg, ricotta, half of the mozzarella, Parmesan, veggies, parsley, garlic salt and pepper. Mix well.
4. Spread the noodles out on a cutting board. Spread a thin layer of the veggie mixture evenly over each noodle.
5. Starting at one end, roll up each noodle.
6. In a shallow baking dish spread 1 cup of the tomato sauce on the bottom.
7. Add the rolls, seam side down, so they don't unroll and fall apart.
8. Add remaining tomato sauce and remaining mozzarella cheese on top of rolls.
9. Bake for 30-40 minutes or until cooked through and cheese is melted.

Serves 2

Lazy Florentine Lasagna

Lazy Florentine Lasagna
Thanks, Rachael :)

Ingredients

* Salt
* 1 pound wavy edge lasagna noodles, broken into irregular pieces
* 1/4 cup EVOO – Extra Virgin Olive Oil
* 1 pound cremini mushrooms, thinly sliced or chopped
* 1 onion, finely chopped
* 4 cloves garlic, sliced or chopped
* 2 tablespoons fresh thyme, chopped
* Salt and pepper
* 1 bundle green or red Swiss chard, Tuscan kale or 1 pound spinach leaves, stemmed, leaves halved lengthwise then thinly sliced
* 1 cup dry white wine (I'm using white grape juice)
* 4 tablespoons butter
* 3 slightly rounded tablespoons flour
* 2 cups milk
* Freshly grated nutmeg, to taste
* 1 cup Parmigiano-Reggiano cheese
* 1 cup Fontina cheese, grated


Yields: Serves 4-6

Preheat oven to 400°F.

Boil water and salt it, cook pasta to 2 minutes just-shy of al dente. Reserve 1/2 cup starchy cooking liquid before draining.

Meanwhile, heat EVOO in a skillet over medium high heat. Add mushrooms, brown well then add onions, garlic and thyme, and season with salt and pepper. Cook to soften onions then wilt in greens, deglaze the pan with wine, reduce heat to low.

While mushrooms cook, in a saucepot over medium heat, melt butter. Whisk in flour, cook 1 minute then whisk in milk. Bring to bubble, season sauce with salt and pepper. Let thicken, season with nutmeg to taste.

Drain pasta and combine with mushrooms, greens and a little starchy cooking water. Transfer to a baking dish or casserole, pour the white sauce over top and cover with cheese. Bake until bubbly and brown, 20 minutes or so.

Chicken Cordon Bleu Lasagna

CHICKEN CORDON BLEU LASAGNA

2 eggs
1 container (15 oz) Ricotta cheese
1 cup Cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped, fresh Parsley
2 cups diced, cooked Ham (I'm using diced wham!)
2 cups diced, cooked chicken (veggie chix of course :))
1/4 teaspoon Garlic powder
1 jar (16 oz) creamy garlic Alfredo sauce
6 uncooked (oven ready) Lasagna noodles
2 cups shredded Mozzarella cheese
1 cup shredded Swiss cheese
2 tablespoons chopped, fresh Parsley


Heat oven to 350 degrees. In a medium bowl beat eggs. Stir in ricotta, cottage and parmesan cheeses and 1/4 cup parsley, set aside.

In another medium bowl, mix together chicken, ham, garlic powder and Alfredo sauce. In an ungreased 9x13 glass baking dish, spread about 1/2 cup of chicken mixture.

Top chicken mixture with 3 uncooked noodles, half of the cheese mixture, half the remaining chicken mixture and half each of the mozzarella and Swiss cheeses. Repeat layer starting with noodles again and ending with Swiss cheese. Cover tightly with foil.

Bake for 1 hour. Let stand 10-15 minutes, then sprinkle with 2 tablespoons of parsley before slicing and serving!

Champagne Chicken with Parmesan Champagne Linguine

Champagne Chicken with Parmesan Champagne Linguine

Servings:4 to 6
Prep time:10 minutes
Cook time:30 minutes
Total time:40 minutes

Ingredients:
4 chicken quarters -- MSF Chicken Grillers
1 shallot, minced
½ yellow onion, finely chopped
1 cup good dry champagne (sub out w ginger ale or club soda w champagne extract)
1 cup heavy cream
1 cup broccoli florets, chopped
3 tablespoon olive oil
1 tablespoon dry thyme
1 cup parmesan cheese
1 cup fresh mushrooms (dices)
Salt
Pepper


Directions:
Heat olive oil in a large skillet over medium-high heat.

Season both sides of chicken with salt, black pepper, and thyme. Add chicken pieces to hot skillet and cook 5 minutes per side, until golden brown. Remove chicken pieces and set aside. Add shallots and onion to pan and cook on medium until onions and shallots start to turn brown. Add Champagne/ ginger ale and cook 1 minute. Add broccoli to the mixture. Whisk together heavy cream into the champagne mixture in the pan. Bring mixture to a simmer. Add Parmesan and mix thoroughly. Place the chicken pieces back into the skillet. Simmer 3 minutes, until sauce thickens and chicken pieces are cooked through. Remove chicken from pan adding some sauce onto the chicken.

Fill pot with water, add salt to water. Bring water to a boil. Add linguine and boil until pasta is al dente. Place linguine into the pan, mix with tong making sure pasta has mixed well with sauce. Plate and top with more parmesan if desired.

Baked Everything

Credit to 101 for this one. Nice comfort food on a cold winter night :)
Baked Farro Pasta Recipe

You can use pretty much any green cabbage here - savoy, napa, or even shredded brussels sprouts if you have some to use up. On the pasta front I call for farro tagliatelle, but you can substitute a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro - whole wheat pastas, buckwheat, spelt, they'll all work nicely here. Lastly, I don't hammer this point to death down below, but do your best to salt/season each of the casserole components as you go. Each should taste great on its own.

1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
fine grain sea salt
1 1/2 tablespoons unsalted butter, plus more for the baking dish
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced
1/2 medium head of cabbage, cored and shredded
1/2 cup vegetable broth or water
1 1/2 tablespoons whole grain mustard
1 1/2 cups freshly grated Parmesan cheese
16 fresh sage leaves

12 ounces dried farro tagliatelle, broken into 3-inch segments

4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)

Bring a large pot of water to a boil for cooking the pasta.

In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.

Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard, then 1/2 cup of the Parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.

Cook the pasta in generously salted water until al dente. Drain and set aside.

Generously butter a 9 x 13-inch baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.

At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.

Serves 6 - 8.

Prep time: 60 min - Cook time: 60 min

Penne with Cauliflower and Mustard Breadcrumbs

Found this at Veggie Mama... Sounds and looks amazing! Taste, texture, flavor, and unbelievably simple. I'm sold :)
Penne and Cauliflower with Mustard Bread Crumbs
The taste in this dish is amazing!! Easy to make too!

Ingredients

•8 ounces penne rigate (2 1/2 cups)
•5 cups small cauliflower florets
•2 tablespoons (1/4 stick) butter
•1 1/2 tablespoons Dijon mustard
•1 1/2 cups fresh whole wheat breadcrumbs made from crustless country-style bread
•3/4 cup (packed) freshly grated Parmesan cheese plus additional (for serving)
•1/2 cup heavy whipping cream
•2 teaspoons finely grated lemon peel



•Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.

•Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl.

•Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper.

•Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan cheese alongside.

Fettucini Zucchini Alfredo

2 servings, 1 1/2 cups each Active Time: 30 minutes Total Time: 35 minutes

•3/4 cup veggie chicken broth
•4 large cloves garlic, peeled
•4 ounces whole-wheat fettuccine
•1 small zucchini, cut into matchsticks
•2 tsp cornstarch, mixed with 1 tablespoon water
•2 Tbs reduced-fat sour cream or Greek yogurt
•Pinch of freshly grated nutmeg
•1/8 tsp freshly ground pepper, or to taste
•3/4 cup freshly grated Parmesan cheese, divided
•1 Tbs chopped fresh parsley


1.Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

2.After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

3.Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

4.Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

Bleu Chicken Pasta

3 tablespoons olive oil
1 tablespoon butter
1 onion, cut into thin slices
2 shallots, cut into slices
2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
2 MSF Chicken Grillers
3 teaspoons fresh chopped rosemary
2 cloves garlic
1 pound orecchiette pasta
3/4 cup crumbled blue cheese
1/4 cup heavy cream

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium high heat. When butter is melted add the onions and shallots and 1/2 teaspoon of salt and cook, stirring frequently. While the onions are browning, start boiling a large pot of water for the pasta with a dash of salt. When the water is at a rolling boil, add pasta and cook until al dente, approximately 14-15 minutes. Once you have the pasta boiling, season both sides of the chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Add the remaining 1 tablespoon of oil into another pan and heat over medium heat, add chicken, sprinkling rosemary over the top. Brown chicken and cook about 3 minutes on each side. Add the garlic near the end of the second side and stir chicken to incorporate. Remove from heat and cool slightly. When chicken is still warm but cool enough to handle with tongs, cut bite-sized pieces.

Drain pasta, which should be done right about the time your chicken is and add to the now caramelized onions. Take a scoop of the pasta and onions and run it through the chicken pan to catch some of the leftover juices and then return to the onion pan. Add the chicken, blue cheese and remaining salt and pepper. Stir in the heavy cream. Serve and enjoy.


Makes 8 servings and reheats even better the next day.