Classic Ragu Bolognese

This is my quintessential comfort food. A big bowl of pasta smothered in a slow-cooked red wine and meat sauce that sticks to your ribs and warms your soul. This recipe is adapted from Bon Appetit magazine, and it is the best I have found. A perfect Sunday dinner that will make your house smell amazing all day long!

Classic Ragu Bolognese
A truly delicious and comforting pasta that everyone will love.
Serves 4-6

2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
12 oz. ground beef              
3 oz. thinly sliced pancetta or bacon, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste      
Kosher salt and freshly ground black pepper      
1 cup whole milk      
1 lb. tagliatelle or fettuccine (preferably fresh egg)      
Finely grated Parmesan (for serving)

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

 

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

 

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Recipe adapted from Bon Appetit

Asian Flank Steak with Sweet and Spicy Cucumber Salad

I recently discovered this recipe for Asian-marinated flank steak served along an amazing crisp and refreshing cucumber salad, and I just know it will be the hit of my summer table! The steak is succulent as the sugar in the marinade creates these delicious crusty bits, and the Asian seasonings give it a sweet and savory flavor. Served with a cool cucumber salad on the side, it's not only low-carb, but highly delicious!

Asian Flank Steak with Sweet and Spicy Cucumber Salad
A delicious Asian-inspired steak and salad recipe that will be just awesome on the grill this summer! Serves 4

Steak

1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced

1/4 cup (packed) light brown sugar

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons Asian sweet chili sauce

1 1/2 pounds flank steak, cut into 4 pieces   

                        

Cucumber Salad

1/2 cup unseasoned rice vinegar

2 tablespoons Asian sweet chili sauce

1 teaspoon finely grated lemon zest

1 medium cucumber, thinly sliced

1 medium carrot, peeled, julienned

1/2 small daikon, peeled, julienned

1/2 small red onion, thinly sliced                                    

Kosher salt and freshly ground black pepper   

                                 

1/2 cup chopped fresh cilantro

1/4 cup chopped unsalted, dry-roasted peanuts 

                                                                    

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Steak

 

Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak; seal, turn to coat, and chill at least 30 minutes to 24 hours.

 

When ready to cook, remove steak from marinade and let sit at room temperature 30 minutes.

 

Prepare grill or skillet for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-€“10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
 

Salad

 

Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss; season with salt and pepper. Cover and chill at least 2 hours.

 

Drain salad. Serve with steak, topped with cilantro and peanuts.


Recipe adapted from Bon Appetit

 

Grilled Pork Steaks with Hot Link BBQ Sauce

For as many veggies as I eat, I love a perfectly cooked piece of meat as much as anyone. Pork is one of my favorites. It's leaner than steak, but so much more flavorful and juicy than chicken. Add a BBQ sauce, and I'm in heaven! This one is made with beer and hot links, adding complexity. The great news is it starts with bottled sauce (I like Sweet Baby Ray's) making it easy! Serve with cheesy mashed potatoes and roasted broccoli for a completely fabulous meal.

 

 

 

Grilled Pork Steaks with Hot Link BBQ Sauce

An amped-up sticky sweet BBQ sauce slathered on juicy pork steaks.

Serves 4

 

4 bone-in pork shoulder steaks: 12-16 oz. each                                                                     

Salt and pepper                                    

Olive oil                                    

1/4 cup butter

1 cup onions sliced

1 to 2 jalapenos sliced

1 T chili flakes

3 to 4 cloves garlic sliced                                                                      

1 smoked pork hot link roughly chopped into small pieces

2 cups sweet BBQ sauce with a high sugar content: important so that the glaze sticks to the steaks.

1/2 bottle beer

Juice of 1 lemon

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For the sauce:

Melt the butter in a pan then sauté the onions, jalapenos, chili flakes, garlic and hot links over medium-high heat stirring frequently and until softened about 10 minutes. Add the beer, BBQ sauce and lemon juice. Cook for 2-3 minutes or until thick and sticky. The sauce can be made up to a week in advance.

 

For the steaks:

Coat the steaks lightly with the oil of your choice. Season the steaks liberally with salt and pepper with an emphasis on black pepper. Grill the steaks over high heat until cooked medium- about five minutes. Start glazing the steaks with the thick and sweet BBQ sauce turning frequently to caramelize the sauce.

 

Serve the steaks with additional sauce on the side.

 

 

Recipe adapted from Butcher and the Boar, a phenomenal Minneapolis restaurant 

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

One of my favorite meals of all time is a big bowl of pasta, and Creamy Cajun Pasta with Chicken, Shrimp and Sausage is a true winner. The creamy tomato sauce is made with white wine and cream, and is spiked with Cajun seasoning. It perfectly coats the pasta, while the seasoned chicken, sausage and shrimp burst with flavor and make this dish husband-friendly. After all, it may be a bowl of pasta, but it has three meats! Serve with garlic bread and green salad for a delicious meal the whole family will love.

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

Serves 4

A flavorful pasta dish with a creamy sauce and three meats

1/2 pound tube pasta (such as gemelli, campanelli, penne or rigatoni)

1 sausage link, sliced

1 chicken breast, cut into 1/2 inch chunks

1/2 pound shrimp, peeled and deveined, tails removed

1 onion, chopped

2 red bell peppers, chopped

3 garlic cloves, minced

3/4 cup white wine

1/2 cup cream or half-and-half

3/4 cup marina sauce or diced tomatoes

Cajun seasoning

Olive oil

Kosher salt and pepper

Fresh parsley

Parmesan cheese

Boil a large pot of water, add salt, and cook pasta until al dente. While cooking remove 3/4 cup cooking liquid and reserve. Drain pasta.

Meanwhile, sprinkle shimp and chicken with Cajun seasoning. Heat 1 tsp of oil in a large cast-iron pan or skillet over medium-high heat. Cook shrimp for 1 minute on each side until pink. Remove shrimp from skillet and set aside. Add another teaspoon of oil to skillet and add chicken. Saute until just cooked through, 3-4 minutes. Remove chicken from skillet and set aside. 

Add more oil to the skillet along with the sausage, onion and bell peppers. Sprinkle with kosher salt and pepper. Cook until veggies are softened and sausage is caramelized, 10 minutes. Add garlic and stir for 30 seconds. Pour in the white wine and allow to reduce by half, about 3 minutes. Add cream and marinara sauce and cook until thickened, about 10 minutes. Sprinkle with Cajun seasoning. Add reserved pasta water as needed to create a creamy sauce.

Add pasta and chicken to skillet. Stir until coated and fully heated through. Add shrimp, chopped parsley, and grated Parmesan cheese. Serve in large bowls with a sprinkle of cheese and black pepper.

Enjoy!

Recipe by Sarah Lang

Slow Cooker Red Wine-Braised Short Ribs with Mashed Potatoes

There is nothing better on a chilly Sunday afternoon than firing up the slow cooker. The sumptuous smell of slow-cooked meat fills the house with an intoxicating aroma. Short ribs work great in a slow cooker because the meat becomes meltingly tender and luscious. The sauce of red wine and chicken broth gets a kick from balsamic vinegar, and reduces to perfection. There is a little bit of work involved to get this recipe ready for the slow cooker, but it is so worthwhile. Removing the meat and bones and heating the bones in the microwave first removes excess fat and increases the depth of flavor. Serve the meat and sauce over perfect mashed potatoes for a heartwarming winter meal.

Slow Cooker Red Wine-Braised Short Ribs
Tender meat in a rich sauce served over buttery mashed potatoes.
Serves 4

3 pounds bone-in beef short ribs, meat and bones separated
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Arrange beef bones in a dish and microwave  until well browned, 10 minutes; transfer to slow cooker.

Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Brown short ribs well on all sides, 5-7 minutes; transfer to slow cooker.

Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.

Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Spoon 1 cup sauce over short ribs and serve with remaining sauce.

Recipe adapted from America's Test Kitchen

Mashed Potatoes
You can't beat a classic! Buttery mashed potatoes are the perfect bed for short ribs.
Serves 4

4 medium potatoes, peeled and cut in even pieces
1 cup milk, roomtemperature
4 tablespoons butter, room temperature
1 tablespoon kosher salt and 1 teaspoon black pepper

Place potatoes in pan and cover completely with cold water. Heat over high heat until boiling, boil for 10-15 minutes until tender. Drain, then return to same pot, cover and let sit (not on the heat) to dry, 5 minutes. Add butter and slowly add milk, mashing until it reaches the desired consistency. Serve hot with short ribs and extra sauce.

Recipe by Sarah Lang

Pappardelle with Lamb Ragu

If you like Italian pasta dishes with rich, flavorful meat sauce, this dish is for you! The ground lamb is cooked with red wine, tomatoes, and spices until reduced and bursting with rich flavors, and then is tossed with tender pappardelle noodles. The finished dish is topped with a scoop of creamy ricotta cheese that melts into the sauce, and brings the whole dish to another level. My husband said this is one of the best meals I've ever made, and I loved it just as much as he did. You'll impress anyone with this dish!

Pappardelle with Lamb Ragu
A mouth-watering sauce with plenty of red wine and garlic and flavorful ground lamb, served with tender pappardelle noodles to soak up the sauce!.
Serves 6

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
3 garlic cloves, minced
1 pound ground lamb
2 teaspoons ground coriander
3 teaspoons herbes de provence (a blend featuring thyme, rosemary, fennel, lavender)
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint
In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the garlic, lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Recipe adapted from Food and Wine

Balsamic Glazed Pork Chops

I have a newfound love for pork chops. They're quick-cooking, lean, and easy to prepare in a number of styles. The most important thing about pork chops is the sauce. Similar to chicken breasts, they don't have a ton of flavor by themselves, making them the perfect backdrop for a fabulous sauce. Recently I made Italian-style pork chops with a delicious sweet and sour balsamic glaze. The balsamic reduced with honey and rosemary, creating a luscious syrup with rich flavor and a gorgeous sticky texture that adhered to the meat and made it shine. This recipe is quick and easy to prepare on a weeknight, but packs a punch in presentation with the gorgeous sauce. Serve with mashed potatoes (to sop up any extra sauce) and veggies for a complete meal. This sauce would also be delicious on chicken!

Balsamic Glazed Pork Chops
A sweet and sour glaze makes these chops shine!
Serves 2

1/4 cup balsamic vinegar
1 T. honey
1 T. fresh rosemary, chopped
2 T. butter, divided
2 boneless pork chops sprinkled with kosher salt and pepper

Add the balsamic vinegar, honey and rosemary to a small sauce pan over medium heat. Bring to a simmer for 10-15 minutes until reduced by half. Do not let it boil or it will become too thick. Stir in one tablespoon of the butter until melted. Pour the sauce equally into two small bowls and set aside. (This is done to prevent contamination when basting the raw meat.)

Heat a medium skillet over medium-high heat. Add remaining tablespoon of butter and, once melted, add the seasoned pork chops. Take one of the small bowls of sauce and baste the pork chops by brushing the sauce over it with a soft brush until saturated. After 4-5 minutes turn the pork chops, and continue to baste until cooked through, about 5 more minutes.

Remove the pork chops to a plate and drizzle with the second bowl of sauce. Serve with mashed potatoes and veggies.

Recipe adapted from Bon Appetit

Pork Chops and Chunky Applesauce

My everyday recipe repertoire usually consists of cuisine based in Italian and Mexican tradition. I don’t often cook the classic American food I grew up with. But last Sunday, I decided to cook a traditional Sunday supper of pork chops and chunky applesauce. I turned up the flavor with the homemade applesauce that both sweet and savory from the apple, onion and cinnamon. It was a delectable combination that perfectly paired with the pork. I served the meal with lemony green beans sautéed in onions and garlic, and baked sweet potatoes with butter. This healthy and comforting meal was good for the body and soul. I think I’ll have to go back to my roots more often!

Pork Chops and Chunky Applesauce
There’s nothing better than a good old fashioned Sunday dinner with the flavor turned way up!
Serves 2

Pork Chops
2 boneless pork chops
Extra virgin olive oil
Kosher salt
Fresh black pepper

Chunky Applesauce
1 T butter
1 large apple, chopped
½ onion, diced
1 tsp. sugar
½ tsp. cinnamon
1 tsp. apple cider vinegar
1 tsp. lemon zest
½ lemon, juiced

 Heat a large skillet over medium-high heat. Drizzle olive oil on both sides of pork chops and sprinkle with salt and pepper. Cook in skillet 3 minutes per side, and then remove to a plate and tent tightly with foil.

Return the skillet to the burner and reduce heat to medium. Add butter and stir to melt, and then add apple and onion. Cook apple mixture in skillet until softened, about 5 minutes. Add the sugar and cinnamon and stir to combine. Add vinegar, lemon juice, and a tablespoon or two of water, stir, and cover for 10 minutes. Remove cover, stir, and add pork chops and any accumulated juices to pan. Continue to cook until pork chops are cooked through and applesauce is just starting to break down.
 
 Place pork chops on warm plates and cover with applesauce. Serve with green beans and baked sweet potatoes. Enjoy!

Recipe by Sarah Lang

Steak and Tomato Foccacia Toasts

These foccacia toasts are a beautiful and impressive appetizer or first course. I served this dish as part of a “surf and turf” menu with lobster mac & cheese. I love recipes that feature meat as an integrated part of the dish, not the main ingredient. The steak on these foccacia toasts is loaded with flavor from roasted garlic and rosemary, and the fresh oven dried tomato beautifully compliments the earthy steak. The roasted red pepper mayo is easy to make with a gentle kick and gorgeous red color. Topped off with a few pieces of arugula this is one of the most colorful and flavorful recipes in my repertoire!

Steak and Tomato Foccacia Toasts

A impressive appetizer or first course. Serves 10

1 pound cherry tomatoes
½ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 head garlic
2 sprigs fresh rosemary
½ lemon, juiced
½ cup roasted red pepper, chopped
1 cup good quality mayonnaise
1 tablespoon hot chili paste
1 strip steak or sirloin steak, about 10 ounces
1 loaf focaccia bread, sliced and toasted
Baby arugula, for garnish

Heat the oven to 400 degrees F.

Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1/2 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Add the steak to the marinade and refrigerate for 20 minutes up to 4 hours.

Put the roasted red pepper into a blender. Add the mayonnaise and chili paste and process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before. This is delicious spread on sandwiches!)

Heat the grill or a skillet. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Grill the steak until the meat is rare or medium rare. Remove to a platter and let it rest for 5 minutes. Cut the beef into thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve at room temperature.

Recipe adapted from Tyler Florence

Smokey Southwest Cheddar Burgers

I don't eat a lot of red meat, but as a true midwestern girl I occasionally love a good burger. When I treat myself to a big juicy burger it needs to be delicious and unique, so I love to make burgers at home where I can control the quality of ingredients. This burger is right up my alley- it's loaded with delicious toppings! The smoked cheddar melts and adds a ton of smokey flavor, the avocado is creamy and fresh, and the Tabasco mayo is slightly spicy with a smooth Southwest flavor.

Smokey Southwest Cheddar Burgers

Layers of flavor and spice take this burger to another level!

Burgers:
Hamburger patties
Grill seasoning (or salt and pepper)
Smoked cheddar cheese
Sliced avocado
Sliced tomato
Sliced onion
Cooked bacon slices, optional
Hamburger buns, I prefer whole wheat

Tabasco Mayo (serves 6):
4 T. mayonnaise
1 T. ketchup
2 tsp. Tabasco sauce (more or less depending on your spice tolerance)
Dash Worcestershire sauce

Sprinkle burgers with grill seasoning. Heat a grill or skillet and cook the burgers to your liking, about 4-6 minutes per side depending on thickness. During last minute of cooking add a slice of smoked cheddar cheese to each burger. Toast the buns.

Place the burger patty on the bottom bun. Lay the avocado slices on top of the burger, then top with the onion and tomato. Add a slice of bacon if you wish. Spread a generous amount of Tabasco mayo on the top bun. Close the burger, press gently, and enjoy!

Recipe by Sarah Lang

Summer Tomato Sauce with Italian Sausage

Fresh tomatoes are one of the many reasons I love summer. There is nothing better than a home-grown, ruby red stunner picked fresh off the vine. Grocery store “tomatoes” belong in another category entirely, as they can’t hold a candle to summer garden beauties! I had a pound of homegrown tomatoes to use up last weekend, so I made my favorite meal- pasta with a homemade tomato sauce! I made it extra special by adding Italian sausage and serving it over pappardelle, a noodle thicker than fettuccine that soaks up the sauce and melts in your mouth. I also added a few other special ingredients to this sauce that I’m sure you’ll love. Trust me, you could never buy anything in a jar that tastes this amazing!

Summer Tomato Sauce with Italian Sausage
Homemade sauce with fresh tomatoes... the best reason to eat pasta!Serves 4-6

1 pound garden tomatoes
1 28 oz. can crushed tomatoes
1 pound ground Italian sausage (I prefer spicy)
1 cup Italian red wine, such as Chianti
8 oz. (1 container) baby portabella mushrooms, wiped clean and sliced (optional)
1 red onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 T. fresh rosemary, minced
¼ cup fresh basil, chopped
1 tsp sugar
2 T Parmesan cheese, grated
Extra virgin olive oil
Kosher salt and pepper
1 pound pappardelle, or your favorite noodle

First prepare the garden tomatoes. Use a paring knife to remove the small core where the stem attaches. Bring a pot of water to a boil, drop the tomatoes in and cook for 3 minutes to loosen skins. Carefully remove tomatoes and plunge into ice water. When cool enough to handle peel skin off tomatoes and place in a large bowl. Use your hands to squeeze and break up the tomatoes.

Heat a large Dutch oven or skillet over medium-high heat. Add 1 tablespoon of olive oil, and add ground Italian sausage. Use a wooden spoon to break up the meat and cook until no longer pink. Scoop out the meat and set aside. Return Dutch oven to burner. If you’re using mushrooms add them to the pot and cook until browned. Spoon mushrooms into the meat mixture to set aside.

Return pot to burner over medium heat. Add the onion and red pepper to 1 tablespoon of olive oil, sprinkle with salt, and sauté for 5 minutes until softened. Add the garlic and sauté an additional 2 minutes, then add the garden tomatoes. Cook and stir frequently for 5 minutes. Add the can of crushed tomatoes and 1 teaspoon of kosher salt and sugar. Cook for 5 more minutes, and then add the red wine. Continue to cook until sauce slightly reduced, about 10 minutes. Add the meat/mushroom mixture and fresh rosemary to the tomatoes, and simmer for an additional 10 minutes. Stir in the basil and Parmesan cheese. Taste for seasonings and keep warm.

Meanwhile, cook your favorite noodle according to package directions. Drain and add it to the sauce. Stir and allow to cook together for a minute or two. Serve in large bowls with extra basil and Parmesan cheese. Enjoy!

Recipe by Sarah Lang



Garlic-Crusted Roast Rack of Lamb

Lamb is my husband's favorite food, he orders it everywhere we go. Lamb was something I had never made at home, but for his birthday I promised him I'd give it a go. I went to the store, asked the butcher for 1.75 pounds, and thanked him as he handed it over, perfectly cleaned and fresh. Then I saw the price tag. $65! Yes, the lamb at my lovely gourmet grocery store was $35 per pound. I called Kevin and said, "How do you feel about steak for your birthday dinner?" Once I told him the price of the lamb he thought that was a great idea! So we didn't have lamb for his birthday but I knew I owed him one. We were at Costco that weekend and guess what, Australian rack of lamb was $12 per pound! Yes- I love Costco! We bought a nice size rack and I went home and made my first ever Garlic-Crusted Roast Rack of Lamb. I adapted my version from Food & Wine magazine and several other recipes I scoured as I prepared for the meal. My preparation is a combination of a roasted rack and pan fried individual chops. I served it with creamy gnocchi, sweet potato fries and homemade yogurt dip. Success!

Garlic-Crusted Roast Rack of Lamb
Juicy, tender chops in a flavorful crust.
Serves 2

8 garlic cloves, peeled
1/4 cup rosemary leaves
1/4 cup extra-virgin olive oil
1 rack of lamb, frenched
Salt and freshly ground pepper

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb rack with salt and pepper and rub the garlic-rosemary oil all over them. Set the rack fat side up on a large rimmed baking sheet and let stand for 1 hour.


Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 10 minutes. Turn the rack and roast for 10 minutes longer for rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Heat a tablespoon of olive oil in a large non-stick skillet over medium high heat. Carve the racks in between the rib bones. Sear each chop for 30 seconds on each side for medium-rare. Serve immediately with yogurt sauce.

Yogurt sauce
1/2 cup Greek yogurt
1 T. fresh lemon juice
1 garlic clove, minced
Salt & pepper, to taste

Combine all ingredients in a small bowl and refrigerate until serving.
 

                                               Photo courtesy of Food & Wine

Grilled Tequila Lime Chicken and Steak Fajitas with Fresh Vegetables

The weather is warm - it's time to light up the grill! We recently had our first grill-fest of the season and the menu included tons of fresh vegetables tossed in olive oil, salt and pepper, and chicken and steak in a delicious homemade tequila and lime marinade. It was utterly delicious. The vegetables were crisp, slightly smokey and bursting with fresh Spring flavor. The meat was soaked in a Mexican spiced marinade that made it incredibly tender and juicy. I served the meal with warm tortillas, Spanish rice (with fresh tomatoes added in), homemade guacamole, cornbread with honey butter (soften butter on the counter and stir in lots of honey), tortilla chips and margaritas. With a menu this delicious and easy, there's no reason to wait any longer. Get grillin'!

Fresh Grilled Veggies

Flavorful veggies get even better on the grill! Mix and match your favorites.
Serves 4-6

1 Red Pepper
1 Green Pepper
1 Zucchini
1/2 Bunch Broccoli Crowns
10 Asparagus
1 Red Onion
1/4 cup Extra Virgin Olive Oil
1 tsp. Kosher salt
1/2 tsp. pepper

Chop up veggies into strips. Mix with olive oil, salt and pepper in a bowl. Place on a large piece of aluminum foil folded over in half and the edges crimped on the edge to prevent veggies from slipping out and sprayed with non-stick spray. Grill over low to medium heat 10-20 minutes until edges are charred, stirring frequently.


Tequila Lime Chicken and Steak

Meat gets a Mexican makeover with this delicious marinade! 
Serves 4

Marinade:
1 Lime
1/4 cup Tequila
1/4 cup Extra Virgin Olive Oil
1 T. Worcestershire Sauce
4 T. Mexican Hot Sauce
1/2 T. Kosher Salt
1/2 T. Taco Seasoning

1/2 lb. Flank Steak
2 Chicken Breasts

Zest and juice lime in a medium size bowl. Add other ingredients and whisk to combine. Place steak and Chicken in separate zip-lock bags and pour in marinade. Massage to coat thoroughly. Refrigerate 1-3 hours. Remove meat from refrigerator 30 minutes prior to grilling. Grill until chicken is just cooked through and steak is medium. Let rest for five minutes then slice into strips.

Recipes by Sarah Saubert

Pork Chops alla Pizzaiola

I'm usually not a big fan of a piece of pork (or chicken) all by itself. But smother it in spicy tomato sauce, flavorful herbs and fresh vegetables and I'm a HUGE fan! Pork Chops alla Pizzaiola is one of my favorite pork recipes because the pork is absolutely soaking in this flavorful, sweet and spicy sauce. The vegetables add crunchy sweetness, the capers add a salty bite, and the banana peppers add a pop of bright vinegar. The pork is tender and really soaks up this delicious sauce, loading it with excellent flavor. And you wouldn't believe how healthy this meal is! There is not one thing in this recipe that would be considered unhealthy. So the next time that you want to eat right but still enjoy a large portion loaded with flavor, whip up some Pork Chops alla Pizzaiola!

 

Pork Chops alla Pizzaiola

Tender pork in a hearty tomato sauce loaded with veggies and flavor!

Serves 2

2 tablespoons olive oil
2 (1-inch thick) pork chops (I used boneless but bone-in would be great!)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 green pepper, thinly sliced
1 T. capers
3 T. banana peppers, chopped
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon your favorite dried herbs, such as oregano, thyme and fennel
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown but not totally cooked through, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion and green pepper to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, dried herbs, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 10 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Add the capers and banana peppers. Simmer 5 minutes until pork is cooked through.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve. Roasted broccoli, mashed potatoes and cornbread make delicious sides! 

Recipe adapted from Giada de Laurentis

Prosciutto & Gouda Wrapped Chicken, Balsamic & Brown Butter Gnocchi, and Warm Spinach Salad

Cooking dinner is my favorite part of the day. After a day filled with commuting, working, exercising, errands, etc., there is nothing more relaxing and fun than to go into the kitchen, pour a big glass of red wine, and make a fabulous dinner for myself and my fiance Kevin. I think one of my favorite things about cooking is that I get to decide what I want to eat, and can whip up whatever I'm hungry for. As nice as it is not have someone else cook for me, I love to be able to control what I'm eating and how it's made. It's a great feeling!

Last night I was hungry for a real heart-warming meal with tons of different flavors and textures. Prosciutto and Gouda Wrapped Chicken was perfect- tender chicken topped with smokey, creamy Gouda cheese and wrapped in sweet and salty prosciutto. Heaven! Alongside I served gnocchi in a warm brown butter and balsamic vinegar sauce, and the sweetness from the balsamic was perfectly balanced by the mellow and rich brown butter. I had a big bunch of spinach I wanted to use, and there is no better way to get extra spinach on a plate than to cook it down. I added lots of onions, garlic and bacon, and to finish the dressing I used sugar and, yes, more balsamic vinegar. This meal was so fun to make! And eating wasn't too bad either! :)

Prosciutto and Gouda Wrapped Chicken with Balsamic Butter Gnocchi and a Warm Spinach Salad
Smokey cheese and salty prosciutto wrapped around sweet and succulent chicken. 
Serves 2

Chicken:
2 chicken breasts, placed in storage bag and pounded with meat mallet until even in thickness
2 slices prosciutto
2 slices Gouda cheese
1 tsp. rosemary
2 T. balsamic vinegar
2 T. extra virgin olive oil
Kosher salt & pepper


Gnocchi: 
1 package gnocchi
3 T. butter
2 T. balsamic vinegar
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Kosher salt & pepper

Spinach:
2 slices bacon, chopped
1/4 sweet onion or shallot, sliced
2 garlic cloves, minced
2 T. extra virgin olive oil
2 tsp. sugar
2 T. balsamic vinegar
1 bunch spinach, 10 oz.
Kosher salt & pepper

Preheat oven to 375 degrees.

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for gnocchi. Salt water and drop gnocchi in water. Cook 3 minutes or until gnocchis float to top of water, and are al dente.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts to the pan and cook for 4 minutes per side, until browned on the outside but not fully cooked through. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks. Remove the chicken from the skillet into an oven-safe dish. Top each with a slice of Gouda cheese and wrap with prosciutto. Bake in oven for 10-15 minutes until chicken is cooked through and cheese is beginning to melt.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown. 

When the butter for the gnocchi has browned, add cooked gnocchi to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the gnocchi. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat, covering to keep warm.  

Meanwhile, in a separate skillet over medium high heat and add the bacon and brown for about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil, garlic and onions to the pan and saute 2 minutes. 

To the sauteed onions and garlic for the spinach salad, add sugar and cook 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add bacon to the salad. 

Serve chicken along side gnocchi and spinach salad, all on the same dinner plate.

Pork Chops with Chunky Applesauce and Rosemary Smashed Potatoes

Do you ever have one of those days when you can hardly wait for the workday to be done so that you can go home and make a big, delicious dinner? No? Well there may be something wrong with me, but I often have days when I'm hard pressed to think of anything but food and cooking. Nothing releases more stress than coming home from work, pouring a big glass of wine (and breathing it in as I stare at my Italy calendar), and making a delicious dinner for my fiance and me. As we enjoy our meal I struggle to find other things to say besides "Isn't this good? I love how the flavor pops from this ingredient! Have you tasted it?" (Which often elicits the much-loved "All you talk about is food!" comment that I'm so used to!)

When I made these pork chops and potatoes I could talk about little else besides their deliciousness- proof that wow, they must have been good! The chunky applesauce brings the pork chops to life. As I cooked the apples my head was nearly in the pan inhaling the autumn aromas of roasting apples, nutmeg and cinnamon. It was the yummiest facial ever! And the potatoes, OH, the potatoes. They are the easiest side dish you'll ever make- just four ingredients- and they are incredible. Crunchy on the bottom, soft on the top, with explosions of flavor from the sea salt. And the rosemary fills the house with the earthy, woodsy smell of fresh herbs. My fiance later requested two of these little guys with every future meal. And you know what I told him? They're so easy even you can make them! We'll see if that happens... :)

Pork Chops with Chunky Applesauce
Sweet apples wrap boneless chops in delectable flavor. 
Serves 4

4 Golden Delicious apples, chopped
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1-inch piece fresh ginger root
3 tablespoons light brown sugar
2 cups apple juice or cider, plus a splash for pan sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons olive oil, 2 turns of the pan
4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
Salt and pepper
2 tablespoons butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear.

Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

Recipe courtesy of Rachael Ray

Rosemary Smashed Potatoes

Four ingredients to gourmet! 

Serves 4 (2 potatoes each)

8 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher or Sea Salt

Rosemary (or Other Herbs Of Choice)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender, about 15-20 minutes.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with sea salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Recipe adapted from The Pioneer Woman Cooks.

Recipe Spotlight: Balsamic Glazed Steak with Creamy Gorgonzola Gnocchi

I love an occasional steak, and one of my favorite things about it is the side dishes. I enjoy creating side dishes that make the meat look and taste even more delectable. To do this I think about two things- Color and Texture. Color is not only important to the visual aspect of the plate, but it also denotes nutrition. A good way to eat healthy is to try and eat as many colors as possible. Think about carrots, broccoli, peppers, eggplant, squash, etc.- so colorful! Texture is equally important, as it adds to your sensory enjoyment and turns food into a sensual experience. Imagine a tender, robust bite of steak followed by a soft, pillowy bite of creamy gnocchi, followed by chewy garlic bread dripping with thick, rich balsamic sauce... Yes, it is heaven! Why not make a meal that is a mind and body experience? Take your sensory enjoyment to a whole new level with this easy and delicious dinner!

Recipes by Sarah Saubert

Balsamic Glazed Steak

Rich balsamic vinegar, honey and butter make a sweet and savory steak sauce!
Serves 2

Two 8 oz. steaks
Steak seasoning
Kosher salt
2 tblsp. butter
1/4 c. balsamic vinegar
1 tsp. honey

Take out steaks and sprinkle steak seasoning and kosher salt on each side. (Bring up to room temperature before cooking.) Combine balsamic vinegar and honey in a small bowl and set aside. Preheat a medium non-stick skillet over medium-high heat. Add butter, and when butter is melted add steak. Sear first side for 3-4 minutes then flip and cook second side until it reaches desired temperature. Cooking time will be dependent on size and style of meat. For medium well to well done lower heat to medium after searing each side to prevent meat from overcooking on the outside. Toward the end of cooking add the vinegar/honey mixture and cook for a couple minutes until it reduces to a syrup. Set meat aside to rest, drizzle with any remaining vinegar, and cover with tin foil to keep warm until ready to serve.

Creamy Gorgonzola Gnocchi

Creamy bites of pillowy gnocchi are the perfect accompaniment to the steak!
Serves 2-3

One package gnocchi
1 tblsp. butter
1 tbslp. flour
1/4 c. white wine
3/4 c. whole milk
3 oz. Gorgonzola or blue cheese
1/2 tsp. nutmeg (optional)
Cracked black pepper

Heat a saucepan over medium heat. Melt butter then add flour and whisk for one minute to combine. Add white wine and whisk for two minutes to slightly reduce. Whisk in whole milk, reduce heat to medium, and simmer for 3-4 minutes until sauce is slightly reduced and beginning to thicken. Crumble in Gorgonzola cheese and allow to melt. Stir to combine. Add fresh nutmeg and cracked black pepper to taste. 

Meanwhile, boil a large pot of salted water, add gnocchi and cook for 2-3 minutes until they float to the top. Drain immediately and toss with cream sauce. YUM!

Accompaniments
Lemon roasted broccoli and crusty rosemary bread beautifully compliment the steak and gnocchi.

Roast the broccoli tossed in extra virgin olive oil and kosher salt in a 400 degree oven for 20 minutes. Squeeze fresh lemon juice on broccoli just before serving.

Sprinkle bread with extra virgin olive oil, kosher salt and a generous amount of dried rosemary and heat in oven with broccoli for 4-5 minutes until warm and chewy.

Wine of the Night

We enjoyed a surprisingly fabulous Minnesota wine with our meal- Saint Croix Vineyards Frontenac. Frontenac is an exciting grape variety recently released from the University of Minnesota viticulture program. This wine has a beautiful garnet color, a robust earthy body, and a distinctive cherry aroma. I loved it because of the rich, fruity mouthfeel that beautifully complimented the rich steak and creamy gnocchi. You can find this wine online, or if you're ever in Minnesota you can visit the vineyard to buy it in person. I always feel good supporting local agriculture, especially when it's wine!

Recipe Spotlight: Spaghetti and Meatballs... That's Amore!

Spaghetti and meatballs is my favorite food. Period. There is just something about a pile of hot spaghetti smothered in thick garlicky red sauce with freshly grated Parmesan cheese that makes my mouth water. Add a couple meatballs oozing with more cheese and garlic and I'm in heaven. It really doesn't get any better than this!

Spaghetti and Meatballs

Meaty, cheesy, noodley perfection for the Godfather in you! 
Serves 4

For the meatballs
3/4 lb. lean ground beef
1/2 lb. bulk Italian sausage (or 3 links removed from casing)
1/2 c. Italian seasoned dried breadcrumbs
1/4 c. grated Parmesan cheese
2 tblsp. fresh parsley, chopped
2 cloves garlic, minced
2 tblsp. minced red onion (optional) 
1 tblsp. dried oregano
1 tblsp. extra virgin olive oil (in meatballs)
4 tbslp. extra virgin olive oil (for cooking)
1 egg, beaten
1 tsp. salt
1 tsp. pepper

For the spaghetti
1 lb. spaghetti
1 jar marinara sauce
1/2 red onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
1 tsp. dried oregano
2 tblsp. extra virgin olive oil 
1 tblsp. fresh parsley, chopped (optional)
Parmesan cheese, grated, for topping


To prepare meatballs: Preheat oven to 400 degrees. Heat large skillet with 4 tbslp. extra virgin olive oil over medium heat. Combine all meatball ingredients in a large bowl. Work with your hands until ingredients are mixed. Do not over mix. If mixture seems dry add another egg. If mixture seems too wet add more breadcrumbs. Form into evenly sized meatballs (in between a golf ball and tennis ball size is perfect.) Once the meatballs are formed place them in large skillet and cook for 2-3 minutes per side on all four sides. Once the outside is lightly and evenly browned place in casserole dish coated with non-stick spray. (Reserve skillet with meatball juices.) Cook meatballs in oven for 20-25 minutes until cooked through. Remove from oven. (You will add them to pasta sauce, see below.)

To prepare spaghetti: Boil noodles in large pasta pot according to package directions. Meanwhile, heat meatball skillet with juices over medium heat and add onion, green pepper and garlic. Saute until soft, about 8 minutes. Add jar of pasta sauce, stir to heat, and then turn heat to low. Add meatballs to pasta sauce and cook together for a few minutes while noodles are finishing cooking. Drain noodles and place on four plates. Top each pile of noodles with sauce and a few meatballs. Finish with grated Parmesan cheese and chopped parsley. THAT'S AMORE!!!

Recipe author: Sarah Saubert

Wine of the Night
There is no better wine to pair with my favorite Italian meal than my favorite Italian wine- Chianti. I drank Chianti frequently while living in Italy, and it is the wine that made me fall in love with wine. When I stick my nose in a glass of Chianti and breathe in the rich, earthy aromas I am transported back to Tuscany- to lazy afternoons on piazzas, to boisterous pizzerias with flirty pizza-makers, to carefree strolls in the Etruscan hills- to happiness. The Chianti of the night was Gabbiano, and I saw this wine everywhere in Florence. It was a frequent "house wine" offering at neighborhood restaurants and was incredibly affordable. Thankfully, it's easy to find and affordable here in the States too. Ahhhh grazie alla Italia!