Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing

I recently hosted a dinner party that featured grilled lamb, rosemary chicken and roasted potatoes. On the side I wanted to serve something light, flavorful and fresh to balance the roasted meats and potatoes. This pasta salad was the star. The homemade creamy herb dressing is loaded with fresh herbs. The arugula and tomatoes up the health-factor, and the pasta makes the dish decadent. I ate the leftovers for lunch for days! Next time you can have the meat and potatoes, I’m happy with this pasta salad!

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing
A healthy and delicious side dish that may be the star!
Serves 6

1 pound fusilli pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano leaves
1 garlic clove
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 1/2 cups baby arugula
1 1/4 cups grape tomatoes, halved
1/2 small red onion, cut into 1/4-inch dice
1 cup fresh mozzarella balls (bocconcini)

In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil and lemon juice and process until smooth. Season the herb dressing with salt and pepper.


Toss the fusilli with fresh mozzarella, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.


Recipe adapted from Food and Wine

Balsamic Marinated Tomato Salad

I recently discovered a delicious, healthy and flavorful way to create a salad dressing that is oh so much better than bottled dressings. I marinate tomatoes in balsamic vinegar with a sprinkle of sugar, and let them set on the counter to soak. The tomatoes get sweet and packed with flavor as the balsamic draws out the moisture. The marinated tomatoes are great on salad drizzled with extra virgin olive oil, and are also delicious on grilled bread. Enjoy this healthy meal!

Balsamic Marinated Tomato Salad
An easy marinade that doubles as a salad dressing!
Makes 1 large salad

For the salad:
2 cups salad greens, such as romaine
2 T. red onion, minced
1/4 cup avocado, diced
Crumbled goat cheese
1 T. extra virgin olive oil
Kosher salt and fresh cracked pepper

For the marinated tomatoes:
1 cup grape tomatoes, halved
2 T. fresh parsley or basil, chopped

2 T. balsamic vinegar
1 tsp. sugar
Place the halved tomatoes to a small bowl along with fresh herbs. Add the balsamic vinegar and sugar, and stir to combine. Set aside to marinate for 30 minutes.

Spread out the salad greens on a large plate and top with the onions, goat cheese and avocado. Drizzle with the olive oil, then use a slotted spoon to scoop the tomatoes out of the bowl on top of the salad- avoid taking all of the water. Sprinkle with kosher salt and fresh cracked black pepper. Serve with grilled bread.

Recipe by Sarah Lang

Baked Potato Pizza

Recently Kevin had a Baked Potato Pizza from one of our favorite gourmet pizza joints, and he raved about it. I was doubtful – potatoes on a pizza?—but agreed to give it a try. I loved it so much I just had to recreate it at home! The mashed potatoes are a creamy and comforting base for the gooey cheese, and the toppings are delicious with the potatoes. The broccoli provides crunchy texture and bright green color, while the bacon adds lots of flavor. This is a perfect, heartwarming supper on a chilly fall night. I guarantee it will change your mind about potatoes on pizza!

Baked Potato Pizza
A perfect comfort food on a chilly night!
Makes 1 large pizza

1 large prepared pizza crust, such as Boboli
1 cup mashed potatoes (recipe below)
1 cup shredded cheddar cheese
½ red onion, diced
1 tomato, seeded and chopped
¾ cup broccoli florets, large chop (about ½ a head)
4 strips bacon, cooked and crumbled
Grated Parmesan cheese
Extra virgin olive oil
Black pepper
Sour cream, for serving

Heat oven to 425 degrees. Spread mashed potatoes on pizza crust and top with shredded cheddar cheese. Add onion, tomato and broccoli. Cook for 30 minutes or until crust is crisp and pizza is golden brown. Remove from oven and immediately add bacon and Parmesan cheese. Top with black pepper, drizzle with olive oil, and serve with sour cream on the side.

Mashed Potatoes
Makes 1 cup

1 large russet potato, peeled
2 T butter
¼ cup half and half or cream
2 cloves garlic, minced
Kosher salt and black pepper

Chop potato into large cubes and place in a pot. Fill with cold water, cover, and heat on stove to boiling. Once boiling remove lid and cook for 15-20 minutes until fork tender. Drain and return to hot pan. Add cream, butter and garlic and use a potato masher or large fork to mash. Add more liquid if needed. Season well with salt and pepper.


Recipe by Sarah Lang

Nachos

To celebrate the first football Sunday of the year, Kevin and I had friends over to watch the games (his fave) and eat lots of delicious food (my fave!). One of the menu highlights was this big plate of nachos, warm from the oven with melted cheese and all the fixings. The key to good nachos is to make sure that each chip is evenly coated with cheese, which takes a little more time but is well worth the extra effort. Top the nachos with your favorite ingredients- I like onions, tomatoes, black olives and cilantro- and serve with sour cream, salsa and guacamole. This recipe is guaranteed to be a crowd pleaser. After all, who doesn't like nachos?!

Nachos
Hot and cheesy with all the fixings!
Serves 8

1 12 oz. bag good tortilla chips (I like Frontera)

1 1/2 8 oz. bags shredded cheddar cheese
1/2 red onion, diced
1 tomato, chopped
4 scallions, thinly sliced
1 small can sliced black olives
1/4 cup fresh cilantro, chopped

Heat oven broiler. On a large baking sheet arrange 1/3 of chips and individually sprinkle with cheese. (See picture.) Broil for 1-2 minutes until cheese is melted. Use a spatula to place on an oven-safe serving plate. Repeat with remaining chips until all are coated with cheese, using one 8 oz bag.

Turn off broiler and heat oven to 350 degrees. Top chips with remaining 4 oz. cheese, onion, tomato, scallions and olives and bake for 10 minutes. Sprinkle with cilantro and serve with salsa, guacamole and sour cream.

Recipe by Sarah Lang

Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce

There is something so inherently comforting about baked pasta. I love the moment I take it out of the oven and it is oozing with melted cheese and bubbling gently. The whole house smells amazing! The best noodle in baked pastas is something wide and short, such as rigatoni. For this version I combined a homemade chunky tomato sauce made of fresh Roma tomatoes and canned fire-roasted tomatoes with cream cheese, and it made a smokey, creamy and heavenly sauce. The pasta can be baked in individual ramekins or in a large casserole dish. Add chicken sausage for even more flavor. Enjoy!

Cheesy Baked Rigatoni with Chunky Roasted Tomato Sauce
An ultra comforting and delicious baked pasta!
Serves 4

3/4 pound rigatoni
10 Roma tomatoes, peeled*
1 28 oz. can fire roasted tomatoes
4 oz. pancetta, diced
4 oz. cream cheese, at room temperature
6 oz. fresh mozzarella, sliced
1 onion, diced
3 carrots, diced
5 garlic cloves, minced
1 cup red wine
1 cup fresh basil leaves
1 T. dried Italian herb blend
1 T. sugar
Kosher salt and black pepper
Extra virgin olive oil

Heat oven to 375 degrees.

In a large pot or Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add pancetta and cook until crisp. Remove and drain on a paper towel. Add another tablespoon of oil to the pancetta drippings. Add onions and carrots, sprinkle with salt, and saute until soft, about 10 minutes. Add garlic and stir for 2 minutes, then add dried herbs and stir. Pour in 1/2 cup of red wine and use wooden spoon to scrape up any brown bits on the bottom.

Add the Roma tomatoes and use a potato masher to break them up. Cook for 10 minutes, then add can of fire roasted tomatoes and mash again. Add basil leaves, sugar, and 1 tablespoon salt. Cook over medium-low heat for 30 minutes. Add remaining 1/2 cup of wine and stir. Taste and adjust seasonings as needed. Remove from heat.

Cook pasta in boiling water for 5 minutes shy of the cooking time on the package. Pasta will be underdone but will finish cooking when baked. Drain and pour back into pasta pot.

Add cream cheese to noodles and stir to combine. Then add enough tomato sauce to completely saturate noodles. Reserve any remaining sauce. 

Pour pasta into a large casserole dish or individual ramekins, greased. Spread fresh mozzarella slices over the top and sprinkle with dried herbs. Cover with tin foil and bake for 20 minutes, then remove tin foil and bake an additional 20 minutes. Let set for 10 minutes before serving. Top with fresh herbs, cooked chicken sausage, or meatballs if desired.

Recipe by Sarah Lang

*To peel tomoatoes boil them for 1 minute, then shock in ice water. The peel will slide right off!

Grilled Chicken Quesadillas

I am a firm believer that food cooked on a grill just tastes better. From asparagus to potatoes, bread to burgers, a grill imparts remarkable flavor and really ups the YUM factor! Chicken quesadillas are no exception. Assemble inside, wrap in foil, and grill for 10 minutes and you have a gooey, cheesy, flavorful feast! Make sure and grill a basket of veggies on the side- I love onions, peppers and broccoli doused in lime juice and hot sauce!

Grilled Chicken Quesadillas

A delicious Mexican meal!

Serves 2

2 boneless skinless chicken breasts, halved lengthwise
Juice of 1 lime

2 T canola or vegetable oil
1 tsp. cayenne pepper
1 tsp. cumin
4 large flour tortillas
½ onion, diced
Cilantro, chopped
Shredded cheddar cheese
Fresh mozzarella cheese, cubed
Hot sauce

Heat a grill to medium-high.

Combine lime juice, oil, cayenne, cumin and a pinch of salt and pepper in a bowl and whisk. Place chicken in a large re-sealable plastic bag and pour marinade over. Massage into chicken and refrigerate for at least 30 minutes, up to 4 hours. Drain marinade off chicken and grill over medium-high heat until cooked through. Let cool slightly then cut into small bite size pieces.

Place two tortillas on a flat work surface. Cover with a thin layer of cheddar cheese, and then add an even amount of chicken, onion and cilantro. Dot the tortilla with fresh mozzarella cheese and sprinkle with hot sauce, to taste. Add a dash of salt and pepper, and place other tortilla on top.

Wrap quesadillas in foil and grill for 10 minutes, turning once. Remove from foil and grill an additional 1-2 minutes per side until tortillas are lightly toasted. Remove from grill, cut into wedges, and serve with salsa and guacamole. Ole!

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